10 results about "Functional food" patented technology

The invention relates to Cacumen Platycladi polyphenol capable of reducing activity of uric acid, and a preparation method and application of the Cacumen Platycladi polyphenol. The Cacumen Platycladi polyphenol is obtained by ultra-high-pressure leaching, normal-pressure high-temperature leaching, filtration concentration and macroporous adsorption resin purification. The Cacumen Platycladi polyphenol is high in safety and high in thermal stability. A xanthine oxidase inhivitory activity test proves that the Cacumen Platycladi polyphenol has good uric acid reducing activity, and can be used for preparing functional foods with a uric acid reducing effect or assistant treatment medicines for diseases such as hyperuricemia and gout. A preparation technology is reasonable, simple and environment-friendly, and the Cacumen Platycladi polyphenol is easy to produce widely and industrially.

The invention belongs to the field of microbial genetic engineering, and discloses a GTP cyclohydrolase I gene folE and application. A nucleotide sequence of the GTP cyclohydrolase I gene folE is shown as SEQ ID NO:1. The gene is derived from food-borne lactobacillus plantarum, is safe and can be used in the field of later-stage food fermentation. A gene knockout strain screening method can be used for improving the screening efficiency of knockout strains. The key role of gene folE gene in folic acid synthesis is proved, and a certain theoretical basis is provided for the research and development of folic acid synthesis functional food. The GTP cyclohydrolase I gene folE and application analyze that the gene is derived from food-grade microorganisms and is safe; and the GTP cyclohydrolaseI gene folE and application analyze that the gene folE gene has nothing to do with cell morphology and strain growth except playing an important role in folic acid synthesis.

The invention belongs to the field of functional food, and particularly relates to whitening, moisturizing and anti-saccharification soft sweets and a preparation method thereof. The whitening, moisturizing and anti-saccharification soft sweets are prepared from the following components in parts by mass: 500-900 parts of a sweetening agent, 10-60 parts of a gel agent, 50-200 parts of a functional component and 1-20 parts of an acidity regulator. According to the whitening, moisturizing and anti-saccharification soft sweets, after tremella is ground into pulp, pectinase and hemicellulase are added, the hemicellulase can enzymatically hydrolyze tremella polysaccharide into micromolecular tremella polysaccharide, and the micromolecular tremella polysaccharide is convenient for human body to absorb; and meanwhile, the acidity regulator is added to form glucuronic acid with the micromolecular tremella polysaccharide, and the glucuronic acid can effectively scavenge free radicals, the tremella polysaccharide has gelling property, and when the tremella polysaccharide is matched with the gels, the dosage of the gels can be reduced, so that the obtained soft sweets have good elasticity and hardness.

The invention discloses a microemulsion for prevention constipation of diabetics and a preparation method thereof, and relates to the field of healthcare food. The microemulsion comprises: 20-30% of camellia oil, 30-40% of surfactant, 0.1-3.0% of fructo-oligose, 0.1-1.0% of stachyose, 0.01-0.05% of preservative, and 0.5-1.0% of acidulant, with the balance being glycerin and distilled water. The preparation method comprises steps of dissolving the fructo-oligose, the stachyose, the preservative and the acidulant into the distilled water, then uniformly mixing them with the glycerin, adding Tween-80 to obtain a clear transparent solution; mixing the camellia oil with Span-80 to obtain a yellow clear solution; adding the clear transparent solution into the yellow clear solution to obtain a clear orange-yellow microemulsion. Comparing to prior arts, the microemulsion for preventing constipation of diabetics does not contain sugar, so it is not only of a good effect, but also is free of toxin and side effects. With a good taste and an attractive appearance, the microemulsion for preventing constipation of diabetics is an ideal functional food for diabetics to coordinate intestines and stomach as well as prevent constipation.

The invention relates to the field of kitchen household appliances. The home-used multi-functional food processor comprises a processor body, a driving part, a transmission mechanism, a strip vegetable slicing mechanism, a strip vegetable shredding mechanism, a tuberous vegetable shredding mechanism, a fresh meat slicing mechanism and a stirring chopping mechanism, wherein the driving part is arranged in the processor body, and the transmission mechanism is connected with the driving part in a driving mode. The fresh meat slicing mechanism, the strip vegetable slicing mechanism, the strip vegetable shredding mechanism and the tuberous vegetable shredding mechanism are arranged in the home-used multi-functional food processor, so that the fresh meat slicing function and vegetable slicing and shredding functions are realized correspondingly; and compared with traditional manual cutting, food processing efficiency is significantly improved, and the food processing specifications are unified.

The invention relates to cancer-preventing and anti-cancer functional food. The functional food is prepared from components in parts by mass as follows: 10-20 parts of fructus lycii powder, 10-20 parts of grape powder, 5-15 parts of bulbus lilii powder, 5-15 parts of pomegranate powder, 5-15 parts of red jujube powder, 2-8 parts of orange peel powder, 2-8 parts of roxburgh rose powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus crataegi powder, 2-8 parts of garlic powder, 2-8 parts of radix platycodi powder, 1-5 parts of radix salviae miltiorrhizae powder, 1-5 parts of herba rhodiolae powder, 1-5 parts of radix notoginseng powder, 1-5 parts of herba taraxaci powder, 0.5-1.5 parts of radix puerariae powder and 0.2-0.8 parts of probiotics. The functional food is nutritious, rich in multiple rare medicinal and edible Chinese herbal medicines and probiotics, reasonable in composition and convenient to eat and can be taken by mixing with warm water. The functional food can effectively prevent cancer after long-term consumption, reduces onset risk of cancer, can also be taken as auxiliary food for patients with cancer and has certain adjuvant therapy effect on cancer.

The invention relates to preparation and new uses of ganoderma spore oil, particularly ganoderma spore oil, and a refinement method and application thereof. In the ganoderma spore oil provided by theinvention, the total triterpene content is greater than or equal to 3.5%, the oleic acid content is greater than or equal to 60%, and the linoleic acid content is greater than or equal to 18%. The invention also relates to a refinement method of the ganoderma spore oil and application of the ganoderma spore oil in functional food for preventing and treating degenerative cognitive dysfunction. Theganoderma spore oil obtained by the refinement method provided by the invention has much higher effective components than the ganoderma spore oil obtained in the prior art. The ganoderma spore oil isapplicable to preparation of functional food and medicines for preventing and treating degenerative cognitive dysfunction, thereby providing a novel method for preventing and treating degenerative cognitive dysfunction.

The invention provides functional food for preventing or relieving cancers and a preparation method thereof. The functional food is prepared from hawthorns, Chinese yam, asparagus, soya beans, carrots, sugarcane, complex enzyme, chitosan, a thickening agent and a corrigent. The functional food keeps most of nutritional ingredients and active substances in fruits and vegetables, and has certain anti-oxidant cancer-resistant healthcare effect. Meanwhile, the product is strong in flavor, good in mouthfeel, stable in quality, and easy to accept by a consumer; and the preparation method is simple, easy to control in quality, and suitable for needs of industrial large-scale production.

The invention provides a strategy for inhibiting digestibility of starch-based food, which is characterized in that wheat starch is taken as an example, green tea, oolong tea and black tea aqueous extracts are added into completely gelatinized wheat starch according to the same proportion (5%), the digestibility of the wheat starch after different tea aqueous extracts are added is measured according to an Englyst method, and the digestibility of the wheat starch is measured according to the Englyst method. According to the characteristic that active substances in the tea aqueous extract have the effect of reducing the digestibility of starch, a strategy capable of inhibiting the digestibility of starch-based food is obtained. The strategy can provide feasible suggestions for daily diet of people and healthy diet of diabetics, and also provides a theoretical basis for developing functional foods with potential health benefits.