365 results about "Undaria pinnatifida" patented technology

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

The invention discloses anti-aging sandwich noodles. The anti-aging sandwich noodles are made of, by weight, 100-200 parts of all-purpose flour, 10-20 parts of Annona Squamosa, 10-20 parts of Fructus Rosae, 4-8 parts of Undaria Pinnatifida, 3-6 parts of Lycium Ruthenicum, 15-30 parts of cucumber, 6-12 parts of corn kernels, 2-4 parts of black soybean, 1-2 parts of Poria Cocos, 1-2 parts of Endothelium Corneum Gigeriae Galli, 1-2 parts of edible salt, 3-6 parts of ultramicro ablumen powder, 5-10 parts of wheat gluten and a proper amount of fermented glutinous rice juice. Moisture inside finished noodles is low in fluidity and more uniform in distribution, and moisture migration speed and quality deterioration degree in the process of refrigerating are both lowered; various raw materials having anti-aging efficacy are processed into filling to be added into the centers of the noodles, so that the sandwich noodles made are uniform, orderly and full, free of scabbing and twisting, smooth in surface, crystal clear, free of breaking when being boiled for long time, muddying, adhesion and flour paste outflow, chewy in taste, elastic and smooth, free of stiffness feel, soft and palatable, and have a wide market prospect.

The invention discloses a feed for feeding cage-culturing abalones, comprising fish meal, soybean meal, kelp, monocalcium phosphate, brewer's yeast, undaria pinnatifida, choline chloride, spirulina, abalone premix, wheat gluten and water. The feed is prepared by crushing, mixing, stirring, pelletizing, tabletting and the like. The culture experiments prove that the feed disclosed herein can satisfy all nutritional demands of the cage culturing process of abalones, can adapt to the cage-culturing environment, and can be stable in water for 48-72h; the cultured abalones have normal and bright body color which is close to a wild body color; by using the feed, the cultured abalones grow fast, the conversion rate of the feed is high, the cultivation benefit is good, the immunity function and anti-stimulation can be obviously enhanced, the activity is good, the amount of organic residues in excrement is effectively reduced, and the water quality of the abalone culturing area is effectively improved.

The invention discloses composite health rice capable of lowering blood glucose and a preparation method thereof. The composite health rice is prepared through brown rice, soybean, sorghum rice, konjac powder, bitter gourd, coprinus comatus, undaria pinnatifida, purslane, silkworm chrysalis, gynostemma pentaphylla, jerusalem artichoke, platycodon grandiflorum, pomegranate leaf and other raw materials. The composite health rice has the beneficial effects that the nutrition is balanced, the rice can be taken for a long term and can stabilize and even lower blood glucose; the rice shows an obvious effect on preventing and easing diabetes, thus being suitable for a diabetic patient.

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

The invention discloses a method for preparing undaria pinnatifida sauce. The method comprises the following steps: pretreating, picking and cleaning; foaming and deodorizing by adopting citric acid, and then cutting undaria pinnatifida into silks; carrying out color retention on the undaria pinnatifida silks by using a zinc chloride solution; carrying out water-isolating high-pressure cooking in a sterilization pressure cooker with the temperature of 121 DEG C; pulping the undaria pinnatifida silks with water in a pulping machine, so as to obtain the undaria pinnatifida pulp; pouring an appropriate amount of peanut oil into a pot, heating, then adding an appropriate amount of spice, pouring the undaria pinnatifida pulp to stir-fry, adding thickener and seasoning to stir-fry, thus obtaining the undaria pinnatifida sauce; and canning and sterilizing. The method can produce a new undaria pinnatifida sauce, and the undaria pinnatifida sauce can keep the nutritional ingredients of the undaria pinnatifida, has no fishy smell and good taste. The method is reasonable in design, is strong in operability, and can realize industrialized production.

The invention discloses a novel whitening toner, which mainly consists of such functional ingredients as cherry blossom, undaria pinnatifida, calluna vulgaris and the whitening toner. In accordance with important factors affecting skin color, such as tyrosinase activity, ultraviolet rays, radicals, skin moisten and the like, the whitening product which is pure natural, comprehensive in function, safe and efficient is developed. The whitening toner disclosed by the invention can overcome shortcomings in the prior art; the whitening toner is simple in preparation method, low in cost and applicable to popularization in a large scale; and the whitening toner, when used for a long time, has a whitening effect, and the whitening toner is suitable for various people.

The invention discloses shredded-jellyfish nutritious pickles and a preparation method thereof. The shredded-jellyfish nutritious pickles comprise shredded jellyfish, almond, walnut kernel, asparagus, undaria pinnatifida, gelidium, the bark of eucommia, poria cocos, liquorice, black tea, seed of Chinese waxgourd, fresh ginger, olive oil, minced garlic, aniseed, nutmeg, murraya paniculata, cinnamon, edible salt, aromatic vinegar, sweet fermented flour sauce, and other raw materials. Beneficial effects of the pickles and the preparation method are that: the pickles are delicious and tasty; the preparation technology is simple and environmental friendly; the pickling time is short and the salt content is low; a plurality of traditional Chinese medicines are added; and the pickles have nutrition and healthcare functions and are beneficial to health.

The invention discloses algin for fodder. The algin comprises, by weight, 50-60 parts of kelp powder, 50-80 parts of gracilaria powder, 40-60 parts of nori powder, 0.5-3 parts of spiral seaweed powder, 5-10 parts of duckweed powder and 5-12 parts of undaria pinnatifida powder. The algin for the fodder can be added to any dry fodder powder directly to be evenly stirred, the iodine, calcium, phosphorus, magnesium, potassium, sodium and other active mineral elements are contained, various vitamins, sodium alginate, mannitol and the like are contained, the algin exists in a stateful mode and can be absorbed and utilized easily, the fodder efficiency can be improved effectively, and growth and development of animals are facilitated; the algin tastes special and salt and fishy, the color of the algin is like the color of the natural algae and wakes up the taste buds of aquaculture animals, and fierce feeding is aroused.

An alga-meat sausage is prepared from the algal plant (kelp, Undaria pinnatifida, etc) through pulverizing or beating, mixing it with corn starch, pork and flavouring, and making sausage. Its advantage is complete nutrients including fat, protein, carbonhydrate, iodine and calcium.

The invention provides a rice-fragrance chilli sauce and a preparation method thereof. The rice-fragrance chilli sauce is characterized by being prepared from the following raw materials by weight: 2 to 3 parts of cherokee rose-hip, 1 to 2 parts of Poria cocos, 3 to 4 parts of wolfberry leaf, 2 to 3 parts of vegetable sponge of luffa, 4 to 5 parts of pumpkin flower, 1 to 2 parts of narrow-leaved lindernia, 2 to 3 parts of Phlomis likiangensis, 20 to 24 parts of lean pork, 5 to 6 parts of longan pulp, 7 to 9 parts of undaria pinnatifida, 8 to 9 parts of amaranth, 30 to 35 parts of black bean, 2 to 3 parts of preserved plum, 6 to 7 parts of beer, 90 to 100 parts of milk, 70 to 80 parts of rice, 400 to 450 parts of hot red pepper, 80 to 90 parts of rapeseed oil and 10 to 11 parts of a nutrition additive. The rice-fragrance chilli sauce is spicy and tasty and can whet the appetite; the rice used in the invention is cooked dry with milk and then fried so as to obtain crisp taste, which enables the rice-fragrance chilli sauce to be more delicious; moreover, a plurality of vegetables and pork are added, so nutrients of the rice-fragrance chilli sauce are enriched; the rice-fragrance chilli sauce also contains a plurality of Chinese herbal components and exerts spleen and stomach reinforcing, liver nourishing, kidney nourishing, channel freeing and blood circulation stimulating effects after frequent eating.

The invention relates to a preparation method of an undaria pinnatifida polysaccharide almond cake. The preparation method comprises the following steps of (A) pretreatment of raw materials; (B) treatment by a high-voltage pulse electric field: treating the soaked undaria pinnatifida power or uniformly pulped fresh undaria pinnatifida by the high-voltage pulse electric field, wherein the intensity of the electric field is 5-40 kV/cm, and the number of pulses is 2-15; (C) microwave treatment: performing microwave extraction on the pulp which is treated by the high-voltage pulse electric field, wherein the microwave power is 100-600 W, the treatment time is 5-20 min, and the temperature reaches 60-80 DEG C within 1-2 min treatment time; (D) preparation of stuffing: mixing the pulp treated by the microwaves and sweetened bean paste, uniformly stirring, adding other seasonings, and frying; (E) preparation of a cake blank; (F) roasting. The preparation method has the advantages that the problems of low refined processing level and poor application of the undaria pinnatifida are solved, the dissolving of the undaria pinnatifida polysaccharide out of cells is promoted, the sweetened bean paste is used for preparing the stuffing, and the effects of decreasing blood fat and blood pressure, adjusting blood glucose and the like are realized.

The invention relates to a formula and a production technology of an algae deodorization agent of sargassum fusiforme, kelp, undaria pinnatifida and the like, and provides a purple perilla extracting solution prepared from a natural raw material purple perilla as a raw material by an ultrasonic-assisted extraction technology. The purple perilla extracting solution, beta-cyclodextrin, Vc, yeast and the like are mixed according to the compound deodorization process and a certain formula, and the deodorization powder is obtained in a spray drying manner. The algae such as the sargassum fusiforme, the kelp, the undaria pinnatifida and the like are obvious in deodorization effect after being processed by the deodorization agent, and the mouthfeel is improved. The deodorization powder is convenient to store and use, and can be applied to the fields such as food, healthcare food, medicine and biochemical industry.

The invention provides a preparation method of DF (dietary fiber)-rich functional kelp jam, which comprises the following steps: (A) selecting dried kelps; (B) dry blowing and soaking in acetic acid solution; (C) rinsing; (D) coarse grinding; (E) enzymolysis and removing fishiness; (F) thermal reaction; and (G) homogenizing. According to the preparation method, nutritional ingredients in cells are released through enzymolysis, and macromolecular substances are changed into small molecular substances, so that the DF-rich functional kelp jam is easier to be absorbed by a human body; through yeast fermentation and fishiness removing, sporophyll extract of Undaria pinnatifida is added, and seasoning is supplemented for reasonable seasoning, so that the produced kelp jam is unique in flavor and fresh and fragrant in taste. In the preparation method, the wastes remaining in processing of seaweeds of kelp residues, sporophyll of Undaria pinnatifida and the like are taken as the raw materials, so that the pollution to environment is reduced, and the utilization value of the kelps and the Undaria pinnatifida can be increased.

The invention relates to a preparation method of an instant undaria pinnatifida. The method comprises the following steps: using fresh undaria pinnatifida as raw material to wash cleanly, desalting, cutting into segments, drying to ensure the water content to be 20%-80%, adding seafood juice accounting for 30-50% of undaria pinnatifida, soaking and seasoning, drying again to ensure the water content to be 10-20%, heating salad oil, adding sugar, sesame, chilli oil and the undaria pinnatifida which is dried again, stir-frying, cooking, packaging, drying at high temperature and sterilizing to obtain the finished product. When frying, the raw materials comprise the following components by weight percent: 5-15% of salad oil, 5-15% of sugar, 5-15% of sesame, 5-15% of chilli oil and 40-80% of undaria pinnatifida which is dried again. The preparation method of the invention has reasonable process, strict material-selecting, scientific recipe and strong maneuverability and is applicable to mass production. The undaria pinnatifida food prepared by the method of the invention has rich nutrition, sweet-and-spicy taste, good mouthfeel and long service life, can be enjoyed when opened, is simple to carry and is suitable for people of different ages to eat.

The invention discloses a whitening composition. The composition comprises active ingredients comprising yeast extract and an undaria pinnatifida extracting solution. In order to improve the whitening effect, the composition can further comprise an active ingredient palmitoyl tripeptide-5. The invention further discloses an application of the whitening composition in preparation of whitening cosmetics. The whitening composition disclosed by the invention achieves the effects of inhibiting tyrosinase activity in multiple aspects, reducing production and shift of skin pigments, promoting collagen synthesis, prolonging skin aging and rapidly, safely and effectively achieving the effect of whitening skin. Particularly, the whitening composition with usage of three whitening components such as the undaria pinnatifida extracting solution, the yeast extract and the palmitoyl tripeptide-5 has a stronger synergistic whitening effect.

The invention relates to a natto seaweed capsule and a preparation method thereof. The natto seaweed capsule contains the following contents: black fungus powder, undaria pinnatifida powder, natto powder and puerarin powder with the mass proportion of 6:6-1:6:3, and the weight of every capsule is 0.2-0.6g. The black fungus powder is prepared by soaking black fungus dry product in water, and then fishing out, crushing, freeze drying and grinding; the undaria pinnatifida powder is prepared by washing and chopping fresh undaria pinnatifida, and then boiling by water which accounts for ten times weight of the undaria pinnatifida for 10-60min, fishing out, crushing, freeze drying and grinding; and the natto powder is prepared by freeze drying and grinding fresh natto. The invention has the remarkable advantages: (1) natural foods with single health protection function are taken as raw materials and reasonably combined together, so as to obviously improve the diseases of hyperlipaemia and bone quality change; and (2) the raw materials have wide sources, the manufacturing technique is simple, and the cost is low.

The invention discloses an Undaria pinnatifida with perilla plum flavor and a preparation method thereof. The Undaria pinnatifida with the perilla plum flavor contains the following raw materials in parts by weight: 45-55 parts of Undaria pinnatifida, 4-5 parts of plum flesh paste, 0.4-0.6 part of anhydrous sodium acetate, 1.5-2.5 parts of aginomoto, 8-10 parts of sorbitol, 16-17 parts of white granulated sugar, 3-4 parts of salt, 2-3 parts of glacial acetic acid, 0.3-0.4 part of perilla nankinensis spice, 0.02-0.03 part of purple cabbage haematochrome, 0.5-0.6 part of perilla plum vinegar solution, 0.01-0.03 part of perilla herb oil and 10-15 parts of water. In the method, the Undaria pinnatifida is prepared from the Undaria pinnatifida by pickling and squeezing the Undaria pinnatifida with seasoning liquid, wherein the seasoning liquid is prepared from auxiliary materials of the plum flesh paste, the anhydrous sodium acetate, the perilla nankinensis spice, Mirin, acetic acid and the like. The Undaria pinnatifida with the perilla plum flavor, prepared by the preparation method, preserves the nutritive value of the Undaria pinnatifida, and realizes the increase of the health function by adding the perilla herb oil and the perilla plum vinegar solution. The Undaria pinnatifida integrates nutrition, delicacy and leisure, thereby being one of the most ideal green healthy foods at present.

The invention belongs to the field of preparation of a health care beverage, and concretely relates to an anti-aging alga health-care alga granule beverage and a preparation method thereof. An alga nutrient solution is the main material of the beverage, and comprises the following components in parts by dry weight: 4-5 parts of Dictyophora indusiata, 4-5 parts of Agrocybe aegirit, 8-10 parts of Eucheuma muricatum, 6-8 parts of laver, 3-5 parts of Gracilaria, 2-4 parts of Antarctic ice microalgae, 2-4 parts of Grateloupia filicina, 1-2 parts of Hizikia fusiformis, 1-2 parts of sea mustards, and 0.5-1 parts of chlorella. A whole set of continuous way production process is applied, and comprises the following steps: aqueous extraction method, aerobic fermentation, anaerobic fermentation, removal of impurities, etc.; an extract product with biological activity in the algae can be produced into the anti-aging beverage. The whole production line has the advantages of high yield and zero discharge, and compared with a prior single extraction method, the yield is multiple times higher. The production process can maximize utilization value of algae, the process is simple, and the energy consumption is low; zero discharge industrial production without pollution is effectively realized.