55results about How to "Add health ingredients" patented technology

The invention relates to a three-microbe multielement active highly-efficient nutrient solution for animals and a production process thereof, belonging to the field of feedstuffs. The three-microbe multi-fungus active highly-efficient nutrient solution for animals is prepared by compounding a microbe conversion solution, a multielement organic nutrient solution and a microzoon enzyme nutrient solution. The microbe conversion solution is prepared by compounding photosynthetic bacteria, bacillus and lactic acid bacteria. The multielement organic nutrient solution is prepared by compounding five main life nutrition elements, such as selenium, germanium, chromium, zinc and calcium. The microzoon enzyme nutrient solution consists of a nutrient solution of fly, maggot and earthworm cast and is catalyzed by using an 863 nano catalyst. Through the three-microbe multielement active highly-efficient nutrient solution for animals, the bred livestock and poultry have the advantages of strong disease resistance, anti-stress capability, improved immunity, high growth rate, good quality and high deodorization efficiency; and the agricultural products, such as meat, eggs, milk, fresh and the like, are purely natural without residue and rich in high nutrient, and also contain high healthcare elements. The three-microbe multielement active highly-efficient nutrient solution for animals disclosed by the invention is widely suitable for the feedstuff of livestock, poultry and animals.

This invention relates to an preparation method of gastrodia tuber wine. It mainly solves existing straggling method of making gastrodia tuber wine by high temperature, steaming, boiling, shelling, dunking alum, sulfur fuming and baking drying. The pollution of alum and sulfur to gastrodia tuber wine is conquered, and the effective components running down and destruction by the existing method is also conquered. In this invention, gastrodia tuber is washed and surface moisture is thrown off, crush and jordaning technique is used. gastrodia tuber block tissue diameter is shorten, so its effective components dissolution, dunking by liquor is accelerated, the gastrodia tuber effective components in liquor is boosted, and the problem fresh gastrodia tuber block uneasy dunked by liquor, gastrodia tuber component in liquor is low, clock stem easy deterioration and pollute liquor is solved. gastrodia tuber paste dreg and gastrodia tuber starch fermented with food stuff is used in this method. Raw material is saved, cost is reduced, health component of gastrodia tuber wine is improved, and the technique is advance and novelty. It provides a new style gastrodia tuber health wine for people, so this invention has good economic extending value.

The invention discloses a processing method of a burdock beverage and belongs to the technical field of agricultural product processing. Burdock, chrysanthemum and liquorice which are dried by hot air are used as major raw materials, and a burdock beverage product is manufactured through material selection, extraction, coarse filtering, diatomite filtering, proportioning, filling, sealing, sterilization, cooling, inspection, code spraying and package. The processing method has the beneficial effects that the health care ingredients in the beverage are strengthened, the condition of single function of the beverage is changed, and the product grade and the competitiveness are improved.

The invention relates to a tasty and refreshing rice wine drink drinkable in the four seasons. The tasty and refreshing rice wine drink is prepared by mixing following components in parts by weight: 50-70 parts of raw pulp rice wine, 27-45 parts of drinking water, 1.0-3.0 parts of plant leach liquor, 1.0-1.5 parts of maltodextrin, 0.05-0.3 part of yeast extract, 0.05-0.25 part of concentrated fruit juice, 0.05-0.15 part of rice wine essence and 0.002-0.006 part of white lemon essence, wherein the plant leach liquor is obtained by adopting a method comprising the following steps: taking 0.02-0.05 part by mass of dried cape jasmine fruit, 0.008-0.024 part by mass of dried medlar, 0.008-0.024 part by mass of dried polygonatum odoratum, 0.008-0.024 part by mass of dried honeysuckle and 0.008-0.024 part by mass of dried mulberry leaf, adding the five dried products into the raw pulp rice wine, heating, stirring and extracting twice, and putting filtrate together after filtering. The rice wine drink provided by the invention is fresh and cool in taste, attractive in colour and taste and strong in rice wine flavour and is drinkable in the four seasons.

The invention provides novel Chenopodium quinoa and olive vinegar and a preparation method of the novel Chenopodium quinoa and olive vinegar. The novel Chenopodium quinoa and olive vinegar is characterized in that the novel Chenopodium quinoa and olive vinegar is prepared from the following raw materials in weight percentage: 8.5-1.2% of Chenopodium quinoa, 8.5-1.2% of grain sorghum, 7.9-8.5% of bran, 9.9-10.5% of sorghum husk, 3.7-4.1% of hard liquid, 55-59% of olive leaf and 0.1-0.06% of additive. The vinegar is subjected to ultra high-temperature instant sterilization after vinegar spraying is finished, bacteria in the vinegar can be killed thoroughly due to high ultra high-temperature instant sterilization temperature; and besides, secondary sterilization is carried out after sedimentation, all bacteria in the vinegar are killed, and the health of a drinker is ensured; and according to the novel Chenopodium quinoa and olive vinegar, Chenopodium quinoa and olive leaf are used for making vinegar, and the nutritional and health-care ingredients of the table vinegar are increased.

The invention provides mulberry leaf green-tea and a preparation technology thereof, and specifically relates to the technical field of tea preparation. The preparation technology of the mulberry leafgreen-tea comprises the following steps: a. Picking fresh mulberry leaves; b. withering the picked mulberry leaves; c. cutting the withered mulberry leaves into strips; d. carrying out drum fixation;e. carrying out spreading-cooling; f. carrying out secondary microwave fixation; g. carrying out cooling and water-regaining; h. carrying out rolling; and i. carrying out stir-frying and shaping. Thestep of withering moisture in the mulberry leaves, the fixation temperature and the rolling methods in the preparation technology are optimized so that the prepared mulberry leaf green-tea has uniquecharacteristic varietal aroma of mulberry leaves, and is tight and compact in granules, dark green and oily in color and lubricant in color and luster, yellowish green, translucent and bright in soupcolor, sweet and pure in taste, and mellow in after taste; moreover, the preparation technology of the mulberry leaf green-tea is stable and controllable in preparation processes, high in productionefficiency, and suitable for large-scale production.

The invention relates to a health ginko wheat composite powder and relative production. The invention uses wheat as main material, assisted by ginlko powder, to be mixed, screened and packed. The invention produces the ginlko powder via material selection, drying, rolling frame, inner skin removing, breaking and screening. The ginlko powder comprises abundant vitamins, minerals, unsaturated fatty acid, ginkgolide, ginnol, chromocor or the like as physiological active component. Therefore, the invention can resolve the problems of traditional product which is lack in vitamins and minerals. And the powder can be used to reduce the blood pressure, reduce blood fatty, or the like.

The present invention discloses a natto chili sauce. The natto chili sauce is prepared from the following raw materials: fresh red chilies, vegetable oil, nattos, soybean oligosaccharides, edible salt, shallots, fresh gingers, red dates, cassia twigs, fennels, fructus amomi, anethum graveolens fruits, semen myristicae, and lactic acid bacteria. The provided natto chili sauce is comprehensive in nutrition, easy to absorb, mellow in fragrance, and sour, spicy and palatable, and can protect heart and cerebral vessels, reduce and lose weight, enhance immunity, prevent aging and prevent tumors. The chili slurry is subjected to low-temperature pickling, and the nattos are rich in nattokinase, can maintain the bright color and luster of the chilies, and increase appetite. The spices are distilled firstly using water to extract active ingredients, and can quickly increase the natural flavor of the chili sauce. The mixture is wrapped using pit mud, the wrapped mixture is subjected to lactic acid bacterium long-time and low-temperature fermentation, which can remove the odor of the nattos. The natto chili sauce is mellow in flavor, and sour and spicy in tastes, improves the nutrition and health, and promotes gastrointestinal functions. A vegetable oil stir-frying can cure and sterilize the natto chili sauce, and extends shelf life, and the natto chili sauce is free of any additives, and safe and healthy.

The invention mainly relates to the technical field of wine processing, and discloses an aging method for yellow rice wine, which comprises the following steps: filling a jar with new wine, aging at variable temperature, soaking and aging, adding and aging, and packaging the finished product; the method is simple, and the aging time of the yellow wine is shortened to 95-115 In recent days, the production efficiency of rice wine was improved, and the economic income was increased by 28.7%; the new wine was placed in the Maifan stone wine jar to speed up the removal of harmful components, increase the nutrition and health care components of rice wine, and enhance the body's immunity; rice wine was soaked in edible alkali solution and The temperature change treatment simulates the temperature changes in summer and winter, accelerates the molecular changes in the rice wine, and makes the taste soft, mellow and full; after soaking in the aging solution, the nutrients and health care components penetrate into the rice wine through the wine jar, keep the rice wine clear and transparent, and increase the health care components. Coordinate and promote the functions of various organs of the body, enhance resistance, and reduce alcohol harm; adding a very small amount of niacinamide to rice wine can maintain the clarity and mellowness of rice wine, and prolong the shelf life of up to 6 years.

The invention discloses a blueberry jelly and a preparation method thereof. The blueberry jelly is mainly composed of the following raw materials in parts by weight: 40-60 parts of blueberry anthocyanin extraction powder, 6-10 parts of calcium powder, 15-25 parts of seaweed powder, 5-15 parts of peppermint oil, 1-5 parts of fat sea powder, 1-5 parts of chrysanthemum powder, 1-5 parts of lychee juice, 50-70 parts of soybean protein solution, and appropriate amount of water. The blueberry jelly of the present invention has a sweet and sour taste, contains various health-care active ingredients, and has more obvious functions of protecting eyesight and refreshing eyesight. At the same time, various raw materials are nutritionally balanced and reasonably matched, and are rich in anthocyanins, flavonoids, vitamins and trace amounts of Elements and other health substances, the blueberry jelly has high nutritional content, is convenient to carry and has low cost.

The invention provides health-care sea-buckthorn fruit juice fine-dried noodle and a preparation method thereof, belonging to the technical field of food processing. The health-care sea-buckthorn fruit juice fine-dried noodle is made from wheat flour use as main material and auxiliary materis, such as sea-buckthorn fruit juice and vegetable thickening agent by a fine-dried noodle processing technique according to the standards. The health-care sea-buckthorn fruit juice fine-dried noodle is rich in various various vitamins, mineral elements and biological active components such as amine acid, linoleic acid, phospholipids, flavone, beta-sitosterol, 5-hydroxytryptamine, superoxide dismutase and the like, therefore, the defect that the traditional fine-dried noodle has insufficient content of substances such as vitamins and trace elements and the like can be overcome, and various biological active components are supplemented so that the prepared sea-buckthorn fruit juice fine-dried noodle has certain functions of improving the immunity of a human body, delaying the aging and improving the myocardial functions, also can reduce blood cholesterol and triglyceride of the human body and prevent high blood fat and atherosclerosis, and is especially suitable for daily health care and adjuvant therapy of middle-aged and old-aged people, sub-health crowds and patients with heart cerebrovascular diseases.

The invention mainly relates to the technical field of wine processing, and discloses a jasmine fragrance liquor, which is made of the following raw materials: jasmine, glutinous rice, platycodon grandiflorum, white front, fritillary fritillaria, peucedanum, bamboo rutabaga, Saccharomyces cerevisiae, and liquor; Strong flower fragrance, clear and colorless, mellow and plump, total ester content reaches 2.92g/L, economic income increased by 21.3%; jasmine pollen and cooked glutinous rice are fermented and added to white wine three times to gradually increase the aroma and nutrients of the white wine, making the taste rich Soft, long aftertaste, no aging or only short-term aging, improve production efficiency and save production cost; add a variety of traditional Chinese medicine ingredients for soaking, increase nutrition and health care components of liquor, complement each other with jasmine, improve immunity, and protect the body. Organs, detoxification and antibacterial, reduce the harm of alcohol to the human body; adding a variety of raw materials to the bottom pot water during distillation can increase the aroma of the liquor, keep it lingering and sweet, keep the liquor clear and colorless, and extend the shelf life by 22%.

The invention discloses a pepper flower and fruit retention nutrient. The pepper flower and fruit retention nutrient is prepared from corn straw, corn cobs, fungus dregs, bagasse, watermelon peel, sweet potato dregs, coconut shells, Chinese wax gourd peel, banana skin, cassava residues, distiller's grains, yeast, lotus root residues, lactic acid bacteria, acetic bacteria, garlic, chilli, pepper, pepper leaves, monopotassium phosphate, ammonium sulfate, iron sulfate, manganese sulfate, copper sulfate, borax, zinc sulfate and sodium selenite. The pepper flower and fruit retention nutrient is easy to prepare, low in cost, balanced in nutrition and small in use amount, and meets the requirements for nutrients in the blooming and fruit bearing periods of pepper, more flowers and fruits are promoted to be generated, the fruit bearing period is prolonged, and the yield is increased by 16-18%; antifungal pesticide is traditional Chinese medicine extract, no drug resistance is generated, the price is low, the use amount of pesticide is reduced, and the quality of the pepper is improved; an organic nutrient is a fermentation product, is safe and free of toxins, and coordinates with an inorganic nutrient to promote absorption, fermentation residues are applied as organic fertilizer, and the utilization rate of the nutrient is increased.

The invention discloses a rose flower rice wine beverage. The beverage is composed of the following components in parts by weight: 46 to 68 parts of original rice wine, 28 to 47 parts of purified water, 2.0 to 4.0 parts of leaching liquor, 0.5 to 1.5 parts of honey, 1.0 to 2.0 parts of maltodextrin, 0.01 to 0.05 part of rice wine essence, and 0.001 to 0.003 part of white lemon essence, wherein the leaching liquor is prepared by the following steps: grinding the following ingredients in parts by weight: 0.10 to 0.20 part of rose flower, 0.01 to 0.03 part of dried orange peel, 0.01 to 0.03 part of finger citron, and 0.01 to 0.03 part of citron, adding the grinding materials into a certain amount of original rice wine, heating under stirring, carrying out leaching for two times, and finally emerging the filtrates so as to obtain the leaching liquor. The rose flower rice wine beverage is clear and transparent, and has an alluring color and luster, a perfectly-blended light scent of rice wine fragrance and rose flower fragrance, and a fresh taste. Furthermore, the nutrients in the beverage is more abundant, and the beverage has the healthcare functions of soothing the liver, relieving the depression, regulating the qi, enlivening the spleen, and repressing qi to relieve asthma.

The invention mainly relates to the technical field of wine processing, and discloses a liquid-state fermentation method of Baijiu. The method comprises the steps of raw material treatment, fermented grain preparation, primary fermentation, secondary fermentation, tertiary fermentation, nutrition fermentation, new wine distillation and finished product packaging. The method is simple; the obtained Baijiu has the fragrant and mellow mouthfeel; the total ester content is 2.74g/L; after the distillation, the Baijiu can be directly drunk; the work procedures are simple; the Baijiu production can be expanded; the economic income is improved by 23.2 percent; a small amount of edible alkali solution is added into the raw materials; freezing and stir-frying are performed; the raw material curing can be accelerated; the fragrance is enhanced; the mouthfeel is mellow; the fermented grains are added into a fermentation pool to be fermented in three times; the fermentation time can be shortened, so that the fermentation of the fermented grains can be sufficient; the alcohol content is increased, so that the mouthfeel is mellow and plump; after the three times of fermentation, traditional Chinese medicine is added for fermentation; the nutrition and the health care ingredients of the Baijiu are improved; the fragrance is increased; during drinking, the alcohol effect dispelling speed can be accelerated; the harm to the human body is reduced; the human body immunity is enhanced; the functions of each organ is harmonized.

The invention discloses a beef processing method in a beef paste production process. The method includes the steps of firstly, preprocessing; secondly, performing ultrasonic treatment; thirdly, cooking at high temperature; fourthly, drying; fifthly, freezing; sixthly, performing vacuum packaging. The beef preprocessing method has the advantages that semi-finished beef can be obtained through the method, shelf life can be prolonged, the quality and taste of steak made of the preprocessing beef can be increased, and the method is free of preservative adding, safe and sanitary.

The invention discloses a cultivation method for increasing content of nutrients in Toona sinensis and relates to the technical field of planting of Toona sinensis. The cultivation method comprises the steps of treating seeds, growing seedlings, preparing a field, transplanting, managing the field, carrying out temporary planting, setting up a shed, moving the plantlets into the shed, and harvesting. Tender shoots and leaves of Toona sinensis cultivated via the cultivation method have good color, strong fragrance, good taste, high nutrient content, rich nutrients, such as proteins, vitamins and selenium, and good quality; nutritional health value of Toona sinensis is enhanced, and economic value is improved.

The present invention discloses compound blueberry buccal tablets and a preparation method thereof. The compound blueberry buccal tablets are mainly composed of the following raw materials in the following parts by weight: 40-60 parts of blueberry anthocyanin extract powder, 6-10 parts of calcium powder, 15-25 parts of seaweed powder, 5-15 parts of peppermint oil, 1-5 parts of semen sterculiae lychnophorae powder, 1-5 parts of chrysanthemum powder, 1-5 parts of litchi juice, 50-70 parts of soybean protein solution, and a proper amount of water. The blueberry buccal tablets are sour, sweet andrefreshing in taste, contain a variety of health-care active ingredients, and have more obvious functions of protecting vision, refreshing mind and improving eyesight. At the same time, the various raw materials are balanced in nutrition and reasonable in matching, and rich in anthocyanins, flavonoids, vitamins, trace elements and other health-care substances. The blueberry buccal tablets producea large amount of carbon dioxide gas after entering water, and thus are quickly dissolved, rapid in drug effects, high in bioavailability, easy to carry, and low in cost.

The invention provides a hexahedral sesame seed cake for the field of foods. The hexahedral sesame seed cake is mainly characterized in that core flour, sweet potato flour, buckwheat flour, oat flour, sorghum flour and wheat bran flour of certain weight percentages are adopted as main materials which are matched with a proper amount of seasonings such as garlic, shallot, ginger, aniseed, chili, common salt, xylitol and monosodium glutamate to prepare a convenient food, or the main materials and the seasonings are packaged separately and are manufactured by a user voluntarily. The hexahedral sesame seed cake not only enlarges a raw material structure and nutritional health-care components of a sesame seed cake, but also has a full mouthfeel and a unique flavor to adapt to and meet consumption demands for the sesame seed cake by people.

The invention relates to cedrela sinensis tea capable of moistening skin. The cedrela sinensis tea is prepared from the following raw materials in parts by weight: 20-24 parts of primary tea, 20-24 parts of cedrela sinensis buds, 6-7 parts of ananas comosus, 2-4 parts of cucumber peels, 1-2 parts of potato peels, 1.2-2 parts of wax gourd peels, 1.6-1.9 parts of luffa peels, 0.8-1.2 parts of ginger peels and 0.3-0.5 part of common salt. The cedrela sinensis tea capable of moistening the skin, provided by the invention, has the effects of strengthening yang and stopping emission, tonifying kidney and nourishing hair, clearing away heat and toxic materials, calming liver and improving eyesight, lowering blood pressure, resisting cancer, resisting aging, strengthening immunity, and the like; cedrela sinensis is purely natural, pollution-free, originally-ecological, green and environmentally-friendly, the cedrela sinensis tea prepared from the cedrela sinensis by an exquisite processing technology is rated as a natural, healthy and green drink, is suitable for being drunk by different people, is wide in adaptive range and has a broad market prospect.

The invention mainly relates to the technical field of food processing, and discloses health-care oil for making cold dishes. The health-care oil for making cold dishes is made from the following raw materials of vegetable oil, scallions, spices, shiitake mushrooms, pomelos, a mint extract, a radix zanthoxyli extract and a semiliquidambar cathayensis extract. The health-care oil for making cold dishes is rich in fragrance, cool and refreshing in mouth feel, reddish brown in color and convenient to eat, the varieties of edible oil in the market are increased, and the economic returns of the health-care oil for making cold dishes are increased by 11.3% than those of conventional salad oil; the scallions and the spices are added, so that the color of the oil for making cold dishes can be deepened; water is added to the spices, and freezing is performed, so that the tissue structure can be sufficiently destroyed, the leaching out of effective components can be promoted, the aromatic odor can be increased, the defects that the taste of the cold dishes is light, the fragrance of the cold dishes is not rich and too much spice powder is used so that the cold dishes are inaesthetic are overcome; and besides, the growth of infectious microbes can be restrained, the fat oxidation can be delayed, and the shelf life can be prolonged.

The invention discloses health natto porridge. The health natto porridge is prepared from the following raw materials: rice, unpolished rice, oat, highland barley, broom corn millet rice, corns, natto, hypsizygus marmoreus, enteromorpha, purple potatoes, traditional Chinese medicines, fig wine, table salt, soybean oligosaccharides, acetic bacteria, aconitan and spirulina polysaccharides. The health natto porridge provided by the invention is sour, sweet and palatable, has comprehensive nutrients, and has the effects of promoting absorption, enhancing the immunity, protecting cordial vessels, promoting metabolism, promoting intestinal functions, resisting oxidization and resisting cancers; coarse grains and fruit and vegetable pulp are fermented to generate micro-molecular probiotic substances; a fermentation aroma is rich and a natto foreign flavor is removed; the product has a moderate sour degree, is sour, sweet and palatable, has balanced nutrients and can promote the absorption of organisms; a plurality of types of traditional Chinese medicine extract and nutritional agents are added, and all the raw materials have a coordinating effect, so that the absorption and the utilization of nutrient elements are promoted; and the fig wine is directly added, and ethanol fermentation is avoided, so that the process is simplified, the working efficiency is improved and the cost is saved; and nutrients and health components are increased, and the product is sweet and palatable.

The invention discloses soft-shelled turtle calcium supplementing and bone-strengthening liquor and a processing method thereof. The liquor is prepared from the following raw materials in parts by weight: 400-500 parts of soft-shelled turtle, 20-30 parts of semen sesami nigrum, 10-15 parts of black garlic powder, 40-60 parts of winged beans, 10-15 parts of dogwood, 2-3 parts of pyrola, 1-2 parts of fructus rosae laevigatae, 1-3 parts of flos paulowniae, 1-3 parts of humifuse euphorbia herb, 1-2 parts of radix of mirabilis jalapa, 2-3 parts of flowers of zhulan tree, 2-3 parts of evening primrose, 5-10 parts of food additive, 30-50 parts of vinegar and a proper amount of yellow rice or millet wine. According to the soft-shelled turtle calcium supplementing and bone-strengthening liquor disclosed by the invention, various calcium-enriching food materials are added, beneficial components of soft-shelled turtle are fused, and traditional Chinese medicine health-care components are further increased for the synergistic effect, so that the liquor has the functions of enhancing the body, supplementing calcium required by human body, strengthening muscles and bones and facilitating human health, and is fresh in taste, naturally pure, non-toxic and free from side effects and convenient to eat. The liquor not only can be used to drink, but also can be used to season.

A great burdock compound enzyme beverage is prepared from, by weight, 60-80 parts of great burdock enzymes, 10-20 parts of anthocyanin fruit and vegetable juice, 8-10 parts of plant concentrate mixture, 5-9 parts of pomegranate extracts, 0.1-0.2 part of natural herbal essence, 0.1-0.2 part of vitamin c, 0.1-0.2 part of vitamin b, 0.1-0.2 part of citric acid, 0.1-0.2 part of ascorbic acid and 0.1-0.2 part of xylitol. The plant concentrate mixture is mainly prepared from, by weight, 4-8 parts of carrots, 4-10 parts of hawthorn fruits, 8-10 parts of palmleaf raspberry fruits and 10-20 parts of Siberian solomonseal rhizomes. A preparation method of the beverage includes the steps: preparing; filling; sealing; sterilization; cooling; code spraying and packaging. The prepared beverage is complete in nutrition and better in taste and can enhance human immunity, relieve fatigue and improve memory when being drunk for a long time.

The invention mainly relates to the technical filed of tea processing, and discloses a preparation method of health-caring white tea. The preparation method of the health-caring white tea comprises the following steps of carrying out picking; carrying out first drying; carrying out wetting; carrying out fermentation; carrying out withering; carrying out second drying; and carrying out packaging. The preparation method of the health-caring white tea is simple; the prepared health-caring white tea is complete in buds, yellowish green in soup color, mellow in aroma, and suitable for any people to drink; and thus, sales range of the white tea is expanded. Moreover, the health-caring white tea can be stored at normal temperature so that transportation and storage costs are saved so as to increase economic incomes by 10.3%. Fresh organic tender leaves are picked so that the aroma is mellow, and human body health is ensured; the picked fresh leaves are rapidly dried so as to reduce moisture, and thus, consumption of a large amount of nutrients in the leaves caused by respiration effects is avoided so as to ensure complete buds and mellow aroma of the tea leaves; wetting liquid is sprinkled onto the tea leaves for multiple times after the first drying so as to increase fermented aroma and small-molecular nutrients of the tea leaves; and residual germs are killed so as to prolong shelf life of the tea, inhibit oxidation of the tea, ensure fresh green color and luster, and enhance health-care effects. The health-caring white tea can be normally taken by the middle-aged and the elderly.