32results about How to "Anti-constipation" patented technology

The invention relates to a feeding method for sows from pregnancy to parturition. The method comprises the following steps: preparing feed for sows from pregnancy to parturition and preparing nursing sow feed and restricting feed to pregnant sows; feeding in all following stages including weaning and breeding, feeding in a short term (estrualization), 7days after breeding, 7-100 days after breeding, 95 days after pregnancy to 112 days and sow delivery. The feeding method for sows from pregnancy to parturition has the following beneficial effects: by preparing dedicated feeds for pregnant sows and nursing sows, the sows are processed in different periods; special-purpose microecologics and preventative heat stress can effectively prevent constipation; feed with high content of energy, proteins and unsaturated fatty acid enable sow milk to be sufficient; full nutrition and reduction in weightlessness of a lactation period help promote oestrus of sows; by the method for feeding, a sow can deliver more than 10 piglets weighted average at 1.5 kilograms; after 28 days of weaning, the individual weight of each sow can be up to 8 kilograms; and estrus rate of the piglets within 5 days of sows is up to more than 90%.

The invention discloses nutritional konjak and dietary fiber rice which comprises the following raw materials in parts by weight: 90-95 parts of main powder, 5-10 parts of sticky rice powder and 1-1.5 parts of konjak powder. The nutritional rice is long in shelf life, full and complete in rice grains and free of breaking, delaminating and collapsing phenomena. 1kg of the nutritional rice contains about 400-600 kcal of heat and about 240g-400g of dietary fibers. The nutritional rice is fragrant and attractive and soft and sticky in mouth feel, can be cooked at will, and has the effects of protecting the health, losing weight, regulating the intestines, preventing constipation, inhibiting cholesterol metabolism, reducing the triglyceride content and preventing and treating hypertension and diabetes.

The invention relates to high-fiber corn flake healthy food and a production method thereof, belonging to the food processing technology. The method comprises the following steps of: screening corn seeds to remove inedible impurities; rinsing, drying and crushing to obtain pure corn meal; adding a proper amount of high-quality corn dietary fiber, flavor endowing agent and the like, and adjusting the components; and preparing the corn flake healthy food with abnormal metabolism regulation functions such as shaping, resisting constipation and the like by the technology integrating separation and recombination, quick cropping and forming. The product is crispy, has good flavor, is suitable for all consumer groups, and can be taken as leisure food as well as snack or staple food. In the production process, the raw materials are completely used, the production of pollution, waste slag, waste gas and harmful substances is avoided, and the food is safe to eat because no chemical reagent is used.

The invention discloses a digestion-promoting enzyme and a preparation method thereof. The digestion-promoting enzyme is prepared from the following raw materials in parts by weight: 15-19 parts of tomatoes, 15-18 parts of kiwi fruits, 10-12 parts of bananas, 15-20 parts of celery, 10-16 parts of edible amaranth, 10-15 parts of bamboo shoots, 10-15 parts of carrots, 1-2 parts of malic acid and 1-2 parts of yellow rice or millet wine. By scientifically matching the raw materials, the enzyme subjected to secondary fermentation can be used for effectively promoting metabolism and regulating physiological functions, maintaining physiological balance of intestinal flora, helping to digest, improving gastrointestinal functions, removing accumulation and preventing constipation, and also has remarkable freckle removing and acne removing effects. The malic acid and the yellow rice or millet wine are added into the raw materials, so that nutrient components of the enzyme can be enriched, the breeding of bacteria can be effectively inhibited, and furthermore, the guarantee period of enzyme liquid is remarkably improved.

The invention discloses sugar-free health-caring meat sausages containing nutritional factors and a preparation method thereof. The sugar-free health-caring meat sausages containing the nutritional factors are prepared from pork as a main raw material, with addition of mogroside in replacement of white granulated sugar; and thus, sugar content of the meat sausages is reduced. In addition, artemisia arenaria seed powder, Chinese wolfberry fruit powder and apple dietary fiber are added, so that, the health-caring meat sausages are rich in a plurality of nutritional factors, thereby endowing themeat sausages with multiple health-caring functions, including improving immune functions of the body, resisting oxidation and so on. The sugar-free health-caring meat sausages containing the nutritional factors are prepared by the following steps: performing pretreatment on pork; mixing materials; carrying out pickling; carrying out sausage-filling; carrying out drying; carrying out baking; and carrying out packaging. The preparation method of the sugar-free health-caring meat sausages containing the nutritional factors is low in equipment cost, high in operability, feasible for large-scale production, safe and environmentally friendly in preparation processes, and easy to promote.

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles,thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

The invention relates to the field of sweet potato processing, and provides dried sweet potato slices and a preparation method thereof. The dried sweet potato slices can be used for solving the problems that dried sweet potato slices are relatively single in function and short in guarantee period. The dried sweet potato slices are prepared from the following raw materials in parts by weight: 100 parts of fresh sweet potatoes, 20-30 parts of the root of kudzu vine, 30-40 parts of Chinese yam, 10-15 parts of processed poria cocos, 20-50 parts of honey, 10-20 parts of fingered citron, 5-10 parts of apricot kernels and 5-8 parts of microcos paniculata leaves.

The invention provides garlic pickled by medicated wine. The garlic is prepared by the following steps: description for preparation of 1,000g of fresh garlic, A selecting the garlic, removing the peel, cleaning and airing; C pickling, putting the garlic into rice wine, soaking the garlic with the rice wine, air-tightly pickling in the shade at 14-16 DEG C for 20-30 days, and adding auxiliary materials of traditional Chinese medicines when the garlic is pickled; and D fishing out the garlic, and bagging or canning in vacuum. According to the garlic pickled by the medicated wine disclosed by the invention, the traditional Chinese medicines for clearing away heat and toxic materials are added to the rice wine, so that the garlic pickled by the medicated wine is fresh and cool in taste, and pleasant in bouquet, and is capable of promoting intestinal peristalsis, helping digestion, removing retention of food, preventing constipation, and preventing a colorectal cancer; and medicines are also added to pickle the wine, so that the garlic pickled by the medicated wine is used for clearing away heat and toxic materials, also has the efficacies of treating aphtha, bleeding gums, viral influenza, and stomach fire toothache, diminishing swelling and expelling pus, and is an instant medicinal food product with great value.

The invention relates to a production method of health salt with a blood sugar regulating function. In the health salt, two operation processes of inulin extraction and table salt refining are combined together. Compared with the method of separately extracting inulin and then physically mixing the inulin with the refined table salt, the health salt prepared by the method has a delicate and uniform appearance without layering. The fact that jerusalem artichoke can be planted in the saline-alkali soil of a tidal flat so as to improve the soil is already proved. The main component inulin in the jerusalem artichoke extract contained in the health care provided by the invention also contains a small quantity of proteins, dietary fiber, minerals and the like; and by long-term consumption, the blood fat can be controlled, the blood sugar is regulated bidirectionally, and the absorption of the minerals such as Ca<2+>, Mg<2+>, Zn<2+> and Fe<2+> is improved so as to increase the intestinal bifidobacteria, prevent constipation and treat obesity, enhance the metabolic function and realize the functions of eliminating eczema, beautifying skin and the like.

The invention relates to health care fructus momordicae and honeysuckle flower tea, which is prepared from fructus momordicae, honeysuckle flower, fruit of Chinese wolfberry, liquorice roots, rhizomapolygonati, cortex cinnamomi, mulberry fruit, cherokee rose fruit and dried orange peel. The health care fructus momordicae and honeysuckle flower tea has the advantages that the raw material sourcesare wide; the production cost is low; the prepared fructus momordicae and honeysuckle flower tea has the good mouthfeel, sweet taste, and clear, sweet and cool flavor; the effects of clearing away heat, quenching the thirst, moisturizing the throat and the lung, eliminating phlegm, stopping coughing, strengthening the spleen, regulating qi, helping digestion, relieving food retention, promoting appetite, dispelling the effects of alcohol, losing weight, lowering blood fat, preventing constipation and the like can be achieved; after the long-time drinking, the prevention and auxiliary treatmenteffect can be achieved on sphagitis, enterogastritis, hyperlipidemia, hypertension diseases and heart diseases.

A health-care edible almond fiber bread for decreasing cholesterol, and preventing and treating cardiovascular and cerebrovascular diseases is prepared from wheat flour, almond peel powder, active gluten powder, granular sugar, milk powder, salt, yeast and improver through stirring, adding egg and water, stirring, adding butter, stirring, relaxing, dividing, shaping, relaxing again, ageing and roasting.

The invention discloses dried tangerine peel and grosvenor momordica fruit tea and a making method thereof. The tea consists of the following components in parts by weight: 5-10 parts of dried tangerine peel, 5-12 parts of grosvenor momordica fruits, 3-6 parts of honeysuckle flowers, 4-8 parts of dried snow pear pieces, 4-8 parts of dried fig pieces, 3-6 parts of lily bulbs and 3-5 parts of licorice roots. The dried tangerine peel and grosvenor momordica fruit tea disclosed by the invention is wide in raw material source and low in production cost, the made dried tangerine peel and grosvenor momordica fruit tea is good in taste and sweet in taste, and the sourness of the dried tangerine peel can be neutralized by aspartame of the grosvenor momordica fruits, so that the tea has the drinkingeffects of being sour, sweet and fresh in taste and capable of clearing heat and resolving thirst, meanwhile, has the functions of moistening the throat, moistening the lung, stopping cough and resolving phlegm, tonifying the spleen and regulating qi, helping digestion and resolving accumulation, promoting the appetite, dispelling the effects of alcohol, reducing the blood fat, preventing constipation, and the like, and has prevention and treatment assisting functions on sphagitis, gastroenteritis, hyperlipidemia, hypertension diseases and heart diseases after long-term drinking.

The invention discloses a method for making traditional Chinese herbal pickled garlic and belongs to the technical field of food processing; the method comprises the specific steps of 1, peeling garlic, washing, and air-drying; 2, containing in a vessel with no water or oil, pouring sweet-sour sauce to submerge garlic cloves, and adding traditional Chinese auxiliaries while pickling the garlic; 3, sealing, storing at room temperature, and allowing the garlic to be ready for consumption after the garlic discolors and is tasty. According to the garlic produced by the method, the heat-clearing and toxicity-eliminating herbs are added to the sweet-sour sauce, cool taste is given, and the garlic can promote intestinal tract movement, help digest, remove food stagnation, prevent constipation and prevent colon cancer, and is a very valuable instant herbal food.

The invention discloses a healthcare multi-vitamins Ca-Fe-Zn chewable tablet. 1000 chewable tablets include the following materials: 20-25g ferrous lactate, 13-17g zinc lactate, 500-550g calcium carbonate, 0.3-0.4g vitamin B1, 0.3-0.4g vitamin B2, 0.25-0.3g vitamin B6, 18-25g vitamin C, 570-600g sorbitol, 12-17g citric acid, 0.8-1.2g casein phosphopeptides, 10-11g magnesium stearate, 0.2-0.5g burdock oligosaccharide and 0.1-3g maltooligosaccharide. The healthcare multi-vitamins Ca-Fe-Zn chewable tablet disclosed by the invention can help people to reasonably take nutrients and can achieve the healthcare function of supplementing various vitamins and mineral substances.

The invention discloses dried tangerine peel, lemon and fructus momordicae tea as well as a preparation method thereof. The tea is prepared from the following components in parts by weight: 5-10 partsof dried tangerine peel, 8-16 parts of lemon, 3-6 parts of fructus momordicae, 4-8 parts of fructus lycii, 4-8 parts of longan, 3-6 parts of fructus crataegi and 3-5 parts of radix puerariae. The dried tangerine peel, lemon and fructus momordicae tea is wide in source of raw materials and low in production cost, and the prepared dried tangerine peel, lemon and fructus momordicae tea has good aroma and sweet taste, sweetener in the fructus momordicae can neutralize acidity of tangerine peel and lemon, and the tea is sour, sweet, tasty in drinking effect and can clear heat and quench thirst. Meanwhile, the tea also has the functions of moistening throat, moistening lung, eliminating phlegm and relieving cough, strengthening spleen and regulating qi, digesting food and accumulation, promoting appetite, eliminating alcoholism, lowering blood fat, preventing constipation and the like. The tea has prevention and auxiliary treatment effects on pharyngitis, gastroenteritis, hyperlipidemia, hypertension and heart disease by long-term drinking.

The invention discloses a pineapple-yellow peach can. Each pineapple-yellow peach can is prepared from the following raw materials in parts by weight: 10-20 parts of yellow peaches, 10-20 parts of pineapples, 1-4 parts of honey, 25-35 parts of water, 10-20 parts of rock candy, 10-20 parts of white sugar and 2-4 parts of lemon juice. The pineapple-yellow peach can disclosed by the invention is convenient in production method, raw materials are available, no additive is contained, the pineapple-yellow peach can has the effects of removing freckles, resisting to ageing, relaxing the bowels, preventing constipation, reducing blood sugar and blood fat and improving immunity, and the fragrance is attractive and the taste is good as yellow peaches and pineapples cooperate.

The present invention relates to the technical field of foods and particularly relates to capsella bursa-pastoris and bamboo shoot boiled dumpling filling materials and a preparation method thereof. The boiled dumpling filling materials mainly comprise the following raw materials in parts by weight: 20-50 parts of capsella bursa-pastoris, 10-30 parts of bamboo shoots, 0-10 parts of gluten, 5-25 parts of black fungus and 0-20 parts of meat. The preparation method comprises the following steps: firstly the capsella bursa-pastoris, bamboo shoots, gluten, black fungus and meat are crushed, and then all the raw materials are stirred and mixed evenly mixed to obtain the filling materials. The capsella bursa-pastoris and bamboo shoot boiled dumpling filling materials are fresh and tender, refresh and crisp, and strong in granules in mouthfeel, have a bite feeling, are non-oily and suitable for consumption by various people, enrich the varieties of boiled dumpling filling materials, and have a whole new taste. The preparation method is simple, convenient and easy to operate, and suitable for industrial production.

The invention discloses spicy crayfish seasoning. According to the technical scheme, the spicy crayfish seasoning is characterized by being prepared from the following components: 10-20 parts of Chinese prickly ash powder, 10-20 parts of chili powder, 5-10 parts of spice powder, 5-10 parts of fine adjustment powder, 10-15 parts of refined beef tallow and 1-5 parts of bamboo salt, wherein the fineadjustment powder is prepared from polyporus umbellatus powder, poria cocos powder, radix rehmanniae recen powder, fructus lycii powder and walnut powder at the weight ratio of 1 to 2 to 1 to 1 to 1.The preparation method of the fine adjustment powder comprises the following steps: step 1, cleaning polyporus umbellatus, poria cocos, radix rehmanniae recen, fructus lycii and walnuts by using a centrifugal cleaning machine for later use; step 2, putting the cleaned polyporus umbellatus, poria cocos, radix rehmanniae recen, fructus lycii and walnuts into an oven, adjusting the temperature to 100-150 DEG C, and continuously baking for 20-35 minutes; and 3, grinding the polyporus umbellatus, poria cocos, radix rehmanniae recen, fructus lycii and walnuts dried in the step 2 into 60-80-mesh finepowder by using a flour mill. The effects of neutralizing stimulation of original seasoning pungency to organs such as spleen and stomach of a human body, enabling the human body to be full of vitality and benefiting sleep are achieved.

The invention relates to a low-calorie sugar-free hard candy containing meso-erythritol. The low-calorie sugar-free hard candy comprises the following ingredients in parts by weight: 90-110 parts of meso-erythritol, 40-80 parts of liquid maltitol, 0.2-1.4 parts of citric acid, 6-15 parts of dietary fibers and 0-1.3 parts of collagen. The hard candy takes meso-erythritol and liquid maltitol as main ingredients, is not added with sugar, does not increase blood glucose and does not influence cholesterol, thus being capable of being eaten by cholesterol patients; meanwhile, dietary fiber and collagen are added, so that the defect of candies in the aspect of nutrition is compensated, and the product (water-soluble dietary fiber more than or equal to 3g / 100g solid) has the functions of preventing decayed tooth and constipation, and restoring skin, and can meet the multiple demands of modern consumption crowds. The low-calorie sugar-free hard candy containing meso-erythritol is rich in nutrition, convenient to eat and carry, and is a novel candy integrating health, convenience and nutrition, with low calorie (smaller than or equal to 170kJ / 100g solid).

A health-care edible almond fiber bread for decreasing cholesterol, and preventing and treating cardiovascular and cerebrovascular diseases is prepared from wheat flour, almond peel powder, active gluten powder, granular sugar, milk powder, salt, yeast and improver through stirring, adding egg and water, stirring, adding butter, stirring, relaxing, dividing, shaping, relaxing again, ageing and roasting.

The invention provides a preparation method of ginger juice walnut milk. The preparation method comprises the following steps of: selecting, removing impurities, soaking, peeling, protecting color, grinding into thick liquid, separating, extracting ginger juice, burdening, blending, homogenizing, deodorizing and instantly sterilizing at high temperature. The ginger juice walnut milk beverage obtained through a series of preparation processes not only has the functions of brain strengthening, intelligence benefiting, aging resisting, constipation preventing, blood sugar reducing, sleep aiding,cardiovascular and cerebrovascular disease preventing, beauty maintaining, young keeping, delicious taste and the like of walnuts, but also is better in taste after the blended ginger juice is added,and has the effects of quenching thirst, relieving a cough, moistening the lung, preventing flu and the like. After the ginger juice walnut milk is subjected to blending, homogenizing treatment and vacuum treatment, the spicy peculiar smell which is difficult to accept by customers can be effectively removed, so that the beverage is fine and smooth in mouthfeel, and the requirements of the customers on nutrition and health care are met.

The invention provides feed prepared from fermented paper mulberry and fermented beet pulp as raw materials and applied to sows in late pregnancy, and relates to the field of processing technologies and formulae of feed. The feed is complete formula feed for the sows in late pregnancy and is prepared from fermented paper mulberry and fermented beet pulp as raw materials after corn, barley with husks, soybean meal, calcium formate, calcium dihydrogen phosphate, feed-grade sodium chloride and additives are added and mixed. The feed for the sows in late pregnancy is enabled to contain beneficialmicroorganisms with intestinal regulation capacity as well as cellulose obtained after fermentation and degradation of probiotics and enzyme preparations, the problem of constipation of the sows in late pregnancy can be solved, reproductive performance indexes such as farrowing rate, piglet weight, number born alive and the like of the sows can be increased, meanwhile, with the application of a large amount of cheap cellulose, feed cost can be reduced, and breeding income can be increased.

The invention discloses a bamboo fiber crisp. The bamboo fiber crisp is prepared from the following raw materials in parts by weight: 15-25 parts of bread flour, 53-63 parts of weak strength flour, 7-13 parts of cream, 17-23 parts of butter, 17-23 parts of rice oil, 8-12 parts of bamboo shoot powder, 0.1-0.3 part of a bamboo leaf antioxidant, 3-5 parts of a crisp improver, 2-3 parts of white sesame seeds, 10-14 parts of almond slices, 0.6-0.9 part of table salt, 0.4-0.6 part of an enzyme preparation and 20-30 parts of water. The bamboo fiber crisp disclosed by the invention has high content of bamboo shoot dietary fibers, and contains the bamboo leaf antioxidant, the dietary fibers can promote intestinal tract movement and prevent constipation, the bamboo leaf antioxidant and the like have antioxidant activity, and the health-care effects of products are improved; and cane sugar or other monosaccharides and disaccharides are not added, low sugar conforms to pursuit of modern people for healthy diet, and the bamboo fiber crisp can be eaten by old people, children and diabetics.

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles, thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

The present invention discloses a production method of an cough-relieving drug for respiratory systems of old people. A technical scheme comprises the following main points: the production method comprises the following steps: S1, preparing materials: weighing the following raw materials in parts by weight: 5-10 parts of loquat leaves, 2-8 parts of ginkgo seeds, 1-3 parts of herba ephedrae, 1-5 parts of rhizoma pinelliae, 3-8 parts of semen brassicae, 0.5-2 part of inula flowers, 2-4 parts of gecko, 1-5 parts of radix stemonae, 0.3-0.5 part of honey-fried cortex mori radicis, 1-10 parts of bulbus fritillariae cirrhosae, 4-7 parts of blend powder and 1-2 parts of refined honey; S2, conducting pretreatment: respectively putting all the raw materials except the blend powder and the refined honey in the step S1 into a glass container, sequentially adding 5 kg of warm water, soaking the materials for 1-5 h, and taking out the soaked materials for draining for a later use; and S3, conductingdrying: separately putting the raw materials cleaned in the step S2 into a dryer, adjusting a temperature to 50-90 DEG C, and conducting drying for 5-10 h at a low temperature. After being taken, thecough-relieving drug for the respiratory systems of the old people has effects of relieving cough and asthma.

The invention provides a roasted fish stewing sauce capable of preventing pot sticking.The roasted fish stewing sauce is prepared from, by weight, 12 parts of soybeans, 4 parts of broad bean flowers, 2 parts of tulip petals, 4 parts of sweet potato leaves, 0.3 part of calcium citrate, 1.2 parts of coffee beans, 3.5 parts of celery leaves, 4 parts of Chinese Cherries, 23 parts of iodised salt, 2 parts of pork liver, 3 parts of corn gluten meal, 2.5 parts of corrective additives, 1.2 parts of a bentonite composite, 15 g of kaki calyxes, 4 g of all-grass of Chenopodium album, 18 g of dry chili, 7 g of garlic, 9 g of Laoganma chili sauce, 4 g of broad bean sauce, 3 g of white fermented bean curd, 5 g of silkworm chrysalis, 2 g of green prickleyash, 4 g of lemon juice, 6 g of ginger, 4 g of ground black pepper, 3 g of shallot, 6 g of jelly fish heads, 6 g of stevia rebaudiana, 8 g of white granulated sugar, 6 g of lime fruits and 5 g of sesame oil.By means of the roasted fish stewing sauce, the pot sticking situation of fish can be avoided in the continuous heating process, roasted fish unique in flavor can be stewed, and fish meat can be smooth, delicious and rich in aroma.

The invention discloses tangerine peel lemon flower tea and a preparation method thereof. The tangerine peel lemon flower tea consists of the following components in parts by weight: 5-10 parts of tangerine peel, 8-16 parts of lemon, 3-6 parts of dried osmanthus, 4-8 parts of dried chrysanthemum, 4-8 parts of dried lavender flowers, 3-6 parts of maltose and 3-5 parts of dried marigold flowers. Thedried orange peel lemon flower tea disclosed by the invention is wide in raw material source and low in production cost; the prepared dried orange peel lemon flower tea is good in taste and sweet intaste; maltose can neutralize acidity of dried orange peel and lemon; and various tea materials can be bonded together. The dried orange peel lemon flower tea has a sour, sweet and refreshing drinkingeffect, and can clear heat and resolve thirst. Meanwhile, the dried orange peel lemon flower tea also has the effects of moistening throat, moistening lung, resolving phlegm and relieving cough, invigorating spleen and regulating qi, promoting digestion and resolving food stagnation, promoting appetite, relieving alcoholism, reducing blood fat, preventing constipation and the like, and has prevention and auxiliary treatment effects on pharyngolaryngitis, gastroenteritis, hyperlipemia, hypertension and heart diseases.

The invention discloses a preparation method of a bitter herb health care drink. The preparation method mainly comprises the following steps of taking, by weight, 50-200 parts of bitter herbs and 10-50 parts of borage as the main raw materials, cleaning and cutting the raw materials into segments, conducting frying with the temperature varied, stir frying the raw materials for 1-2 minutes at the temperature of 65-70 DEG C in the first place, then lowering the temperature to 45-50 DEG C and frying the raw materials for 7-9 minutes with slow fire, continuing frying till the color of the raw material gets dark and fragrance is smelt, and obtaining pretreated raw materials; mixing the pretreated raw materials with boiling water with the volume 4-8 times that of the pretreated raw materials, conducting boiling for 40-90 minutes, filtering the raw materials for removing slag, collecting filtrate, and obtaining the bitter herb health care drink. The raw materials further comprise, by weight, 2-4 parts of fructus cannabis, 2-4 parts of bunge cherry seeds, 3-5 parts of portulaca oleracea, 2-4 parts of peach kernels, 3-5 parts of angelica sinensis, 5-8 parts of longan aril, 5-8 parts of colla corii asini, 2-4 parts of rehmannia glutinosa roots, 2-4 parts of areca nut pieces and 2-4 parts of rhizoma anemarrhenae.

The invention discloses a black bean walnut dew and a preparation method thereof, which comprises the following main and auxiliary materials, the main materials are black beans, walnut kernels and white sugar; the auxiliary materials are stabilizer, baking soda, walnut essence, sodium citrate, table salt and acesulfame potassium , Antioxidant; It is prepared through baking pulping, emulsification, blending, homogenization and other processes. It is a complementary beverage category that matches the natural ingredients and functions of black beans and walnuts. It has rich nutrition, mellow taste and easy absorption. Advantages, it can also promote digestion, prevent constipation, beautify and nourish the skin, supplement brain nutrition, improve intelligence and strengthen the brain, and has a good health care effect. It is suitable for the elderly, children and people of all ages to drink, and has a broad market prospect.