144results about "Food ingredient functions" patented technology

Dietary supplements and methods for management and control of body weight comprising at least one liver protecting agent and at least one mushroom in the form of powder, extract, or combinations thereof.

We disclose the use of 25-OH D3 (calcifediol) to increase muscle strength, muscle function, or both. Vitamin D3 (cholecalciferol) may optionally be used together with 25-OH D3. Forms and dosages of a pharmaceutical composition, as well as processes for manufacturing medicaments, are also disclosed.

The invention discloses a probiotics and prebiotic compound preparation which comprises, by weight percentage, 10-20% of compound probiotics , 65-85% of compound prebiotics and 1-3% of chitosan oligosaccharide. The probiotics and prebiotic compound preparation has the advantages that selected chitosan oligosaccharide is a homopolymer or a heteropolymer formed by connecting glucosamine with N-acetyl-glucosamine through beta-1,4 glycosidic bond; chitosan oligosaccharide is the unique alkaline oligosaccharides known at present, chitosan oligosaccharide is degraded from chitin, is good in water solubility and easy to absorb, has no toxic or side effect on the human body and is good in biocompatibility, and the biological activity and functional properties of chitosan oligosaccharide are remarkably improved compared with chitin. Plenty of experiments indicate that the probiotics and prebiotic compound preparation has a very good proliferation effect on probiotics.

The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.

The present invention relates to the technical field of health-care food and particularly relates to nutrient powder suitable for consumption of patients with high blood lipids, high blood pressure and high blood sugar and a preparation method thereof. The nutrient powder comprises the following raw material components in parts by weight: oat, black beans, buckwheat, black sesame seeds, Chinese yams, flaxseeds, radix puerariae, millet, red dates, brown rice, wheat germ, purple sweet potatoes, apples, poria cocos, semen ginkgo, apricot kernels, corn, xylitol, whole milk powder and inulin. Compared with the prior art, the provided nutrient powder is free of any food additives, balanced in nutrition, mellow in taste and convenient in consumption. Although the contained various raw material components are common food raw materials, after a scientific and reasonable matching, the materials can play unexpected health-care effects. A long-term drinking of the nutrient powder can help stabilize blood pressure, reduce low-density lipoprotein and cholesterol, improve hyperlipidemia symptoms, control the rising frequency of blood sugar, is health preserving excellent products having effects of lowering high blood lipids, high blood pressure and high blood sugar and suitable for long-term brewing, and can be selected by consumers according to own situations.

The invention provides a beverage for beautifying features and a preparation method of the beverage, and relates to the technical field of foods. The raw materials of the beverage for beautifying features mainly comprise the following components in parts by weight of 0.5-10 parts of procellariidae, 0.5-10 parts of prunus persica, and 0.5-10 parts of gleditsia sinensis fruits. The procellariidae has the effect of regulating the growth of human body collagen, and the prunus persica and the procellariidae are interacted, so that the efficacy of resisting ageing can be achieved to the maximum extent. The gleditsia sinensis fruits can internally adjust the heart, the liver, the spleen and the kidney, so that the purposes of quickly moistening skins and maintaining beauty are realized. The invention further provides the preparation method of the beverage for beautifying features. The method is simple and easy to operate, and nutrient components of the raw materials can be reserved to the greater extent, so that the raw materials are mutually matched to achieve good and fast efficacy of beautifying the features.

The present invention relates to a nutritional composition, in particular directed to toddlers and/or a weaning child, said nutritional composition comprising a protein source, a source of available carbohydrates, a lipid source, at least one probiotic microorganism, and prebiotics, wherein said lipid source comprises DHA (docosahexaenoic acid). The nutritional composition improves cognitive performance, in particular learning and memory of the child. Preferably, the composition comprises iron, zinc, vitamin D and/or sialic acid. Preferably, the composition comprises a source of phospholipids rich in DHA.

The invention discloses rice noodles which comprise the following components in parts by weight: 100 parts of rice, 5-40 parts of corn flour, 0.05-5 parts of konjaku flour and 1-3 parts of an auxiliary material. The invention further discloses a preparation method of the rice noodles. The preparation method comprises the following steps: selecting raw materials; cleaning rice; soaking rice; draining rice; crushing rice; adjusting moisture; squeezing to strips; aging; and packaging finished products, wherein during the step of adjusting moisture, 5-40 parts of corn starch, 0.05-5 parts of konjaku flour and 1-3 parts of the auxiliary material are added into rice milk obtained by crushing the 100 parts of rice, after uniformly stirring, the step of squeezing to strips is carried out.

The invention relates to a healthcare compound beverage having functions of dispelling the effects of alcohol, nourishing the stomach and protecting the liver. The compound beverage is prepared from aqueous extracts of seven traditional Chinese medicines and a small quantity of honey and vitamin C, and every 1000 parts of the beverage is prepared from the following materials in parts by weight: 10-25 parts of pachyrhizua angulatus, 5-35 parts of honey tree, 5-25 parts of flower of kudzuvine, 5-20 parts of smoked plum, 10-30 parts of fingered citron, 10-25 parts of rhizoma galangae, 5-30 parts of liquorice, 5-25 parts of honey, and 1-20 parts of vitamin C. The various components of the compound beverage are scientifically matched to achieve coordinate compatibility, the effects of dispelling the effects of alcohol, nourishing the stomach and protecting the liver of the Chinese herbal medicines of pachyrhizua angulatus, honey tree, flower of kudzuvine, smoked plum, fingered citron, rhizoma galangae and liquorice are fully exerted to prevent people from suffering from symptoms after drinking of headache, dizziness, local skin allergy and gastrointestinal discomfort and achieve the purposes of mixing liquor and dispelling the effects of alcohol.

The invention relates to a medlar plant energy beverage and a production method thereof. The medlar plant energy beverage is prepared from a plurality of herbs, such as medlar, liquorice, red dates, semen cassiae, medlar nectar, chrysanthemum and folium mori in a balanced manner. According to the medlar plant energy beverage and the production method thereof, a common functional beverage addition method is changed, and caffeine, preservatives and artificial pigments are not added; meanwhile, the medlar plant energy beverage breaks through a traditional administration mode, can be drunk at any time and has the functions of enhancing immunity of a human body and relieving asthenopia and physical fatigue. According to the medlar plant energy beverage prepared by adopting the production method, the shelf life is prolonged and the original flavors are furthest enhanced; the medlar plant energy beverage tastes sour and sweet, is uniform and stable in quality and has the characteristics of enhancing immunity of the human body and relieving asthenopia and physical fatigue.

The invention relates to sea buckthorn powder albumen powder which is characterized by being prepared from the following raw materials in parts by weight: 20 to 40 parts of soybean protein powder, 5 to 15 parts of sea buckthorn powder, 10 to 15 parts of galactooligosaccharide and 30 to 50 parts of whey protein. The sea buckthorn powder albumen powder is relatively low in cost and suitable for people of all ages, has no any side effects, and can improve physical fitness and boost immunity after long-term use.

The invention discloses a formula and a processing technique of composite flower and fruit brewing jam, belonging to the field of food processing. Edible flowers and fruits are taken as main ingredients to be mixed with raw materials such as syrup and white granulated sugar, then cooked, sterilized and filled to form a finished product, namely the composite flower and fruit brewing jam. The processing technique comprises the technological steps of dissolution of colloid, blending of the syrup, addition of the flowers and fruits, preparation of starch paste, addition of condiment citric acid, coloring, addition of essences, filling, and cooling. The flower and fruit brewing jam provided by the invention takes honey-soaked flower petals and fruits as main carriers and has the advantages of being scientific and reasonable in proportion, good in taste, nutritional, healthy and the like.

The invention discloses a high-protein meal replacement food and a processing method thereof, wherein the meal replacement food is made of the following raw materials by mass ratio: 30 to 42 parts ofprotein powder, 4 to 12 parts of plant source-type powder, 0.1 to 1 part of a taste-improving powder raw material, 0 to 3 parts of other powder raw materials, 20 to 35 parts of a sugar material, 5 to15 parts of an oil material, 2.5 to 5.0 parts of glycerin, 0.1 to 1 part of salt, 0. 3 to 3 parts of drinking water, 0 to 10 parts of other non-greasy liquid or paste materials, 5 to 15 parts of solidparticles, and 0 to 0.5 parts of liquid food essence. The method controls the powder/syrup ratio, and controls the quality problem of the product from the source of the technology; the meal replacement prepared according to the ratio and the process is easier to mold, and the mouthfeel is more comfortable. Different protein sources supplement the needs of various protein/amino acids for the consumer; high-quality dietary fiber ingredients such as chia seeds can be added to increase satiety after eating; and the application scope is wide.

The invention provides a preparation method of a rose collagen peptide beverage with a function of maintaining beauty and keeping young. The product (namely the rose collagen peptide beverage) comprises the following components in parts by mass: 76-90 parts of multi-petal red rose extract, 4-8 parts of roselle extract, 0.5-4.5 parts of collagen peptide, 1-3 parts of concentrated fruit juice, 1-2 parts of rose cell liquid, 1-2 parts of resistant dextrin, 1-2 parts of L-arabinose, 0.6-1.2 parts of a stabilizer, 0.5-1.0 part of trehalose, 0.05-0.15 part of sodium citrate, 0.1-0.2 part of citric acid, 0.002-0.004 part of sucralose and 0.2-0.4 part of an antioxidant. The processing process comprises the following steps: extract preparation, proportioning, mixing, filtration, filling, sterilization and cooling. The beverage has a scientific formula and a simple preparation method. The prepared product not only contains collagen peptide, dietary fibers and a plurality of other nutrients, butalso has the characteristics of being tasty with slight sweetness and sourness, strong in rose fragrance, attractive in color and luster, high in stability and long in shelf life, and is a low-sugar and low-calorie healthy beverage for maintaining beauty and keeping young.

The invention discloses nutrition and health care powder which is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of corn, 60-65 parts of buckwheat, 50-56 parts of soybeans, 14-16 parts of flour, 5-6 parts of pearl powder, 4-5 parts of lychee seeds, 7-11 parts of longan, 1-2 parts of folium nelumbinis, 1-2 parts of wheatgrass, 1-2 parts of the bark of eucommia, 2-3 parts of lily, 6-8 parts of cheese, 12-14 parts of coconut juice, 8-10 parts of papaya and 2-3 parts of a health care additive. The nutrition and health care powder takes coarse grains such as the corn, the buckwheat and the soybeans as main raw materials, and contains rich vitamins, trace elements, plant fiber and the like, so that the dietary nutrition is balanced, digestion is promoted, the cell viability is enhanced, the normal operation of the nervous system is maintained, and the like. The pearl powder has the unique functions of curing diarrhea, calming soul, treating acne and clearing poison, improving the immunity of the human body, delaying senescence, removing freckle and whitening skin, supplementing calcium and the like. The papaya has the functions of invigorating spleen to promote digestion, resisting diseases and killing parasite, promoting lactation and resisting cancers, improving the immunity, etc. The coconut juice has good effects of cooling and relieving summer heat as well as helping produce saliva and slaking thirst, and the functions of strengthening the heart, diuresis, expelling parasite and preventing vomiting and diarrhea.

The invention relates to the field of agriculture products processing, and discloses a spiced salted duck egg. The spiced salted duck egg is prepared from a duck egg, aloe juice, leaves of amorpha fruticosa, roots of lespedeza bicolor, table salt, pennisetum sinese herb, pteris semipinnata herb, lygodium japonicum, lysimachia christinae herb, phyllanthus urinaria herb, folium artemisiae argyi, white granulated sugar, lilac wine and spices. A cleaned duck egg is soaked in the aloe juice, nutritional ingredients of the duck egg can be supplemented, and sterilizing, antiseptic and insect-proof effects can be realized; then the duck egg is pickled by using a pickling liquid prepared from Chinese herbal medicines, the seepage speed of salt can be accelerated, the usage of salt can be reduced, not only can the protein denaturation speed be accelerated, but also the egg oil forming time is shortened; contained carotene can enable the egg oil in a reddish yellow color, and the sensory shape of the duck egg is improved; the duck egg has the health care functions such as an anticancer effect, tranquilization, uneasiness relief and high blood pressure lowering; the lilac wine can add flavor to the duck egg and stop the accumulation of salt to make the salt content to be 2.35% , and thus the spiced salted duck egg can be eaten by high blood pressure patients and diabetic patients.

The invention provides a depressive disorder biomarker. The depressive disorder biomarker comprises Clostridium saccharolyticum and Heliobacterium modesticaldum, and also comprises Capnocytophaga, Saccharomonospora viridis, Helicobacter felis, Ruminococcus, Acidaminococcus Rogosa, Acidaminococcus and Acidaminococcus fermentans. The invention further provides a kit for diagnosis of depressive disorder, a composition for preventing or treating depressive disorder and a system for screening a biological sample susceptible to depressive disorder. The system can screen a biological sample susceptible to depressive disorder. The invention further provides a screening method of the biomarker for diagnosis of depressive disorder. The method can screen the biomarker for diagnosis of depressive disorder.

The invention discloses nutrition and health care rice capable of reducing blood pressure and a preparation method thereof. The rice comprises the following raw materials: color waxy corn, red beans, hulless oat flour, fig, chocho, hair weeds, celery, pumpkin, corn stigma, chamomile, semen plantaginis, semen plantaginis, rose refined oil and the like. The rice has the following benefits: the nutrition and health care rice is reasonable in raw material formula, and scientific in trophic structure, and contains multiple nutritional ingredients required for the body; the cooked rice is rich in fragrance and beautiful in color, has the functions of clearing away heat and toxic materials, regulating blood lipids, tonifying the spleen, strengthening the stomach, nourishing the liver and reducing blood pressure, and has the dual efficacies of eating and health care.

The invention provides soft shell crab dry powder and a processing method thereof. Compared with the prior art, a product keeps nutritional ingredients of original soft shell crabs, the water content is smaller than 5%, and the product is porous and can be processed into powder easily; nutritional value is high; the soft shell crab powder product produced through the method is high in protein content and rich in amino acid ingredients necessary to the human body; in addition, the soft shell crabs contain highly-unsaturated fatty acid such as EPA and DHA beneficial for intelligence development, and play an important role in improving the living standard and protecting human health.

The invention relates to a method of extracting an alpha-glucosidase inhibitor from traditional Chinese medicine raspberries, and belongs to the technical field of traditional Chinese medicine and natural drugs. The extraction method comprises following steps: (1) grinding raspberries to obtain raspberry particles; (2) taking a hydrophilic organic solvent as the extracting agent, extracting the raspberry particles by the extracting agent to obtain a liquid extract, and concentrating and drying the liquid extract to obtain a crude raspberry extract; and (3) dissolving the crude raspberry extract in water to obtain a water solution of the crude raspberry extract, and further purifying the water solution by column chromatography to obtain the alpha-glucosidase inhibitor. The provided technology is simple, the operation is convenient, and the product does not contain any harmful substance, is pollution-free to the environment, is very safe, and can be used to develop novel drugs for reducing blood sugar.

The invention relates to the technical field of producing and processing of foods, and discloses sausages having efficacy of prebiotics and a making method of the sausages. Based on a healthy diet idea and thought of collocation of meat and vegetables, a making method of the healthy delicious sausages having the efficacy of prebiotics and made from main raw materials of pork, chicken breast meat without skin, pig spine fat, rose flowers and inulin is provided. According to the sausages disclosed by the invention, the rose flowers, the rose flower pollen and the inulin can improve the tissue state of the sausages, the inulin giving specific efficacy of the prebiotics to the sausages is used as a flavored raw material, the sausages are processed through a simple stable technology, the original flavor and the original nutrition of the raw materials of products are reserved to the maximum extent, the obtained sausages having the efficacy of prebiotics are excellent in color, fragrance andtaste, balanced in nutrients, compact in texture and elastic, and have delicate fragrance of the rose flowers; and besides, the inulin is added, so that the tissue state is improved, and the specificefficacy of the prebiotics is also given to the sausages.

The invention discloses a method for brewing pumpkin sauce and belongs to the field of flavoring processing. The method is characterized by adopting the processing process flows of treating raw materials, steaming the materials, fermenting, drying sauce in the sun, flavoring, packaging and forming a finished product. The method has the beneficial effects that the product produced by the method is reddish brown in color and luster, is faint-scent in odor and has a unique pumpkin flavor; the product is beneficial to protecting gastric mucosa protection and helping digestion, has special treatment effects on the prevention and treatment of diabetes and the lowering of blood sugar and is convenient to eat and simple in operation.

The invention relates to the field of food, in particular to a composite fruit and vegetable composition, a preparation method of the composite fruit and vegetable composition, and prepared food. The composite fruit and vegetable composition comprises active ingredients and auxiliary materials, wherein the active ingredients comprise 30 to 40 parts of composite fruit and vegetable powder, 0.3 to 1 part of fruit and vegetable enzyme powder and 1 to 2 parts of konjac powder in parts by weight. The active ingredients of the composite fruit and vegetable composition provided by the invention comprise the composite fruit and vegetable powder, the fruit and vegetable enzyme powder and the konjac powder. All ingredients are matched in a cooperated way; the obtained composite fruit and vegetable composition is full-nutrition food with full nutrition; after the eating, the benefits to human bodies are realized. The preparation method of the composite fruit and vegetable composition provided by the invention has the advantages that the method is simple; the implementation is easy; each ingredient is not damaged; the active ingredients of all ingredients are remained as much as possible; the distribution of all ingredients is uniform; the large-scale production is facilitated; good foundation is provided for the popularized eating of the composite fruit and vegetable composition.

The invention relates to a sausage and a preparation method thereof. The sausage is obtained by employing the preparation method with the following steps: (1) preparing raw materials with the following weight parts: 5-10 parts of tea leaves, 3-5 parts of shaddock peel and 3-5 parts of lycium barbarum, mixing, adding water and boiling together, and filtering to obtain a mixed extraction solution; (2) cleaning fresh pork, cutting into meat granules, mixing the meat granules and the mixed extraction solution with a weight ratio of 20:1; (3) adding spices and preserving, wherein the spices comprise zanthoxylum bungeanum, table salt, illicium verum, Xinhui pericarpium citri reticulatae powder and sesame; and (4) uniformly stirring preserved meat granules, filling sausage casings with the granules, drying at the environment temperature of 0 DEG C-15 DEG C in air, so as to obtain the finished product. The sausage provided by the invention does not need roast smoking, has unique flavor, is delicious in meat quality, is substantially reduced in cancerogenic substance content, and has the health-care efficacy of resisting oxidation, resisting ageing, clearing liver fire, improving vision, suppressing cough, resolving phlegm, strengthening intestines, increasing appetite and the like.

The invention discloses high-nutrition slowly digestible buckwheat powder. A preparation method of the buckwheat powder includes the specific steps: (1) mixing and homogenizing buckwheat powder and water to prepare starch milk; (2) adding protease for enzymolysis; (3) adding pH (potential of hydrogen) regulators for regulating pH and placing the starch milk into a boiling water bath for gelatinization; (4) cooling a gelatinization product to room temperature and then refrigerating and drying the gelatinization product to prepare the high-nutrition slowly digestible buckwheat powder. The high-nutrition slowly digestible buckwheat powder is high in polypeptide and slowly digestible starch content, allergen factors in buckwheat can be eliminated, blood glucose regulation capacity is enhanced, the nutritional value of the buckwheat can be increased, and the high-nutrition slowly digestible buckwheat powder can be applied to food additives and nutrient enhancers.

The invention provides noodles with a blood glucose reducing efficacy and a preparation method of the noodles. The noodles are prepared from the following components in parts by weight: 40 to 70 parts of buckwheat powder, 30 to 60 parts of low-gluten flour, 5 to 10 parts of vital gluten, 1 to 5 parts of L-arabinose, 0.4 to 2 parts of cortex cinnamomi powder, 0.3 to 2 parts of mulberry leaves powder, and 0.05 to 1 part of nutritional yeast powder; and the noodles are prepared by virtue of powder mixing, dough kneading, forming, drying by cold air, drying by hot air and air cooling. The noodles can reduce the postprandial blood glucose of an eater, can meet the particular requirements of diabetes patients and people needing to control the blood glucose, and have a taste similar to that of the traditional noodles, the preparation method is simple, the dough kneading can be directly carried out without curing, and the noodles are formed by virtue of a traditional tabletting, slitting and extruding way, simple in processing, good in shape and suitable for the industrialized mass production.