49results about How to "Block and reduce" patented technology

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention relates to a malt/hawthorn/dried orange peel composite fermentation flavoring beverage. The flavoring beverage comprises malt, hawthorn, dried orange peel and water. The flavoring beverage is prepared by a step of mixing the malt, the hawthorn, the dried orange peel and the water according to a weight ratio of 60-90:15-25:5-15:1000, dipping, and filtering to obtain a juice after the mixture is heated and boiled; a step of adding water the amount of which is half of the amount of the water added at the first time into the decoction dregs, boiling again, and filtering to obtain a juice; a step of combing the two juices extracted, and boiling the third time; a step of adding 0.5-1% of beer active dry yeast based on weight when the extract is cooled to 30-35 DEG C, controlling the temperature to be 30-35 DEG C and fermenting for 2-12 h; and a step of, after fermentation is finished, boiling the material liquid for 30 min to fully sterilized the material liquid to obtain raw stock of the malt/hawthorn/dried orange peel composite fermentation flavoring beverage. According to the invention, through microorganisms, macromolecules in medicinal materials are decomposed into micromolecules and insoluble fiber is converted into soluble fiber, and effects of rapid adsorption and quick effectiveness are achieved. The flavoring beverage has good functions of invigorating spleen to promote digestion, and invigorating stomach to promote digestion.

The invention discloses a production method of a Chinese hawthorn leaf tea lactic acid beverage, and belongs to the technical field of beverage processing. The Chinese hawthorn leaf tea lactic acid beverage is mainly prepared from Chinese hawthorn leaf tea, momordica grosvenori, white sugar, spring water and lactic acid bacteria. The production method comprises the following steps of weighing each raw material respectively, boiling the raw materials, cooling naturally and filtering so as to obtain leaching liquor, inoculating lactic acid bacteria culture with the weight accounting for 2%-3% of the total weight of the raw materials in the leaching liquor, sealing, fermenting 10 days-25 days, and controlling the product temperature at 16 DEG C-28 DEG C; controlling the viable count of the fermented feed liquid, and controlling the content of lactic acid bacteria of the feed liquid to be 0.5 million per ml to 1 million per ml; adjusting the acid of the feed liquid, and controlling the content of the total acid of the feed liquid to be 0.1g/100ml-0.15g/100ml; and finally sterilizing the feed liquid, and carrying out vacuum sterile packaging, thereby obtaining the Chinese hawthorn leaf tea lactic acid beverage which is rich in nutrition and health-care, and has the fragrance of Chinese hawthorn leaf tea leaves.

The invention belongs to the field of microecological preparations containing Chinese herbal medicines, and discloses forage clostridium butyricum, a microecological preparation with a function of promoting livestock and poultry growth and a preparation method of the microecological preparation. The preservation number of the clostridium butyricum RCM-2 is CCTCC NO: M2017396. A microecological preparation product prepared from the clostridium butyricum RCM-2 through fermentation comprises substrates in percentage by mass as follows: 25%-30% of powdery radix pseudostellariae rootlet extract, 15%-20% of fructus crataegi, 15%-20% of pericarpium citri reticulatae, 15%-20% of medicated leaven, 10%-15% of folium perillae, 5%-10% of chicory root, 10%-20% of green tea and 0.05%-0.1% of allicin. The clostridium butyricum RCM-2 has good resistance to tea polyphenol and allicin, and besides, the powdery radix pseudostellariae rootlet extract can remarkably promote growth of the strain. The microecological preparation not only is beneficial to preservation of effective constituents of a finished product, but also can obviously reduce damage rate of goods and prolong shelf time.

The invention relates to a plant beverage containing saffron. Raw materials of the plant beverage comprise the following components in parts by weight: 0-250 parts of a sweetening agent, 0-50 parts of a sour agent, 0.05-2.5 parts of an antioxidant, 0-1 part of Chinese wolfberry fruits, 0-5 parts of L-theanine, 0-2 parts of gamma-aminobutyric acid, 0.05-1 part of saffron, 0-10 parts of jasmine flowers and 2000-6000 parts of water. The invention further provides a preparation method of the plant beverage containing saffron. The plant beverage containing saffron disclosed by the invention has the following functions that pressure is relieved, and emotion is regulated; sleep is improved, and sleep quality is promoted; blood pressure is reduced, and immunity is enhanced; and enterogastric peristalsis is promoted, toxins are expelled, faces are nourished, and color spots caused by endocrine are regulated.

The invention relates to a traditional Chinese medicine health care tea, and in particular to a fat-reducing slimming tea and a preparation process thereof. The fat-reducing slimming tea is prepared from the following raw materials by weight: 12-15 parts of lotus leaf, 10-20 parts of cassia seed, 9-20 parts of hawthorn and 9-20 parts of rhizoma alismatis. The tea employs a pure traditional Chinese herbal prescription, which has no toxic or side effect on the human body, can reduce fat and help lose weight, and is applicable to the obese people with elevated blood lipids.

The invention provides a traditional Chinese medicine for dredging blood vessels and reducing blood pressure. The traditional Chinese medicine aims at overcoming the defects in the prior art, is convenient to use, good in curative effect and fast in effect taking, and is used for treating hypertension and vascular diseases. All ingredients of the traditional Chinese medicine are Chinese herbs with a very small toxic and side effect. The invention also discloses a preparation method of the traditional Chinese medicine. According to the technical scheme, the traditional Chinese medicine for dredging blood vessels and reducing blood pressure is characterized by being prepared from, by weight, 10-50 parts of roots of red-rooted salvia, 10-30 parts of stems of noble dendrobium, 10-30 parts of American ginseng, 10-30 parts of pseudo-ginseng and 10-30 parts of hawthorn fruits. The traditional Chinese medicine for dredging blood vessels and reducing blood pressure is prepared through the method that the Chinese herbs in weight ratio are smashed, screened and then put in capsules.

The invention provides a pig feed and a processing method thereof and belongs to the technical field of feed formulations and processing. The pig feed is made from soybean meal, wheat bran, cotton seed hull, fish bone meal, a traditional Chinese medicine additive, trace mixture and a probiotic liquid, wherein the traditional Chinese medicine additive is made from Radix Notoginseng, Rhizoma Corydalis, Fructus Crataegi, Cortex Eucommiae, Herba Ephedrae, Ramulus Cinnamomi, Folium Mori and Semen Cassiae; the pig feed is made mainly by fermenting soybean meal, wheat bran and cotton seed hull with probiotics, drying and grinding, and mixing with the traditional Chinese medicine additive, the fish bone meal and trace mixture; through the organic combination of coarse proteins, trace elements, vitamins, probiotics and traditional Chinese medicine, the pig feed can effectively regulate pig intestines and stomach, promote the absorption of nutrients, improve pig immunity, regulate physiology of a pig, regulate the blood glucose and lipid through the blood in the body of the pig, improve myocardial blood oxygen supply and blood perfusion, increase the consumption of fat, reduce the ratio of lean and fat and promote the increase of lean growth rate.

The invention discloses a production method for a corn, tea and vinegar beverage and relates to the field of beverage processing. The corn, tea and vinegar beverage is prepared from, by weight, 10-20 parts of corn, 10-20 parts of tea leaves, 15-20 parts of grosvenor momordica fruits and 5-10 parts of white sugar. The production method comprises the steps that firstly, the corn and the grosvenor momordica fruits are smashed, the raw materials are put into a pot, mountain spring water is added, boiling is carried out and kept for 30-60 minutes, and after natural cooling, leach liquid is obtained through filtering; secondly, the leach liquid is poured into a clean container and inoculated with an acetic acid strain, and after the mixture is stirred to be uniform, cover sealing and fermenting are carried out, wherein the weight of the acetic acid strain accounts for 2-3% of the total weight of the raw materials; thirdly, acid of the liquid obtained in the second step is adjusted; fourthly, after the liquid with the acid being adjusted is sterilized, vacuum sterile filling is carried out, and then the corn, tea and vinegar beverage is obtained. The corn, tea and vinegar beverage produced through the production method integrates nutrition and the healthcare function, has multiple functions and has the flavor components and nutritional ingredients of the tea leaves, gingko leaves and the grosvenor momordica fruits.

The invention discloses a production method for banana-tea vinegar drink, and relates to the technical field of drink processing. The production method includes the steps that banana, tea siraitia grosvenorii and white sugar are added into mountain spring water and boiled, cooling and filtering are carried out, extracting liquid is obtained, acetic acid bacteria are inoculated into the extracting liquid, the mixture is stirred to be even to be fermented, then material liquid is subjected to acidity adjustment, the total acid content of the material liquid is controlled to be 0.3 g/100 ml to 1 g/100 ml, and the soluble solid content is 3% to 5%; the acid-adjusting material liquid is sterilized to be subjected to vacuum aseptic filling, and the banana-tea vinegar drink is obtained. The banana-tea vinegar drink is functional drink integrated with the nutrient effect and the health-care effect, vegetative-substance extracting liquid sweet water is used as media of the acetic acid bacteria to conduct fermentation, the produced tea vinegar drink has fragrances and nutrient components of various raw substances, has nutrient components and the suitable acidity of acetic acid, and is good in flavor and taste.

The invention discloses a traditional Chinese medicine for dredging blood vessels; the traditional Chinese medicine is prepared by combining salvia miltiorrhiza, gastrodia elata, radix notoginseng, hawthorn, American ginseng, snakegourd shell, polygonum multiflorum, angelica and ligusticum wallichii in parts by weight as follows: 10-30 parts of salvia miltiorrhiza, 10-30 parts of gastrodia elata, 10-30 parts of radix notoginseng, 10-30 parts of hawthorn, 10-30 parts of American ginseng, 10-30 parts of snakegourd shell, 10-30 parts of polygonum multiflorum, 10-30 parts of angelica and 10-30 parts of ligusticum wallichii. The traditional Chinese medicine is prepared by grinding and screening the Chinese herbal medicines in parts by weight and filling the processed Chinese herbal medicines in capsules. By combining the various drugs, the traditional Chinese medicine is capable of activating body immunity, enhancing myocardial function and promoting angiectasis, as well as capable of blocking and reducing the generation of free radical, prolonging platelet coagulation time and promoting blood circulation, so as to promote smooth circulation of blood, thereby achieving the purpose of dredging blood vessels.

The invention discloses a production method of a pine nut-tea vinegar beverage and relates to the technical field of beverage processing. The pine nut-tea vinegar beverage is prepared from pine nuts, a tea, grosvenor momordica fruits and white sugar. The production method comprises putting the above raw materials into a pot, adding mountain spring water into the pot, carrying out boiling, carrying out cooling, carrying out filtration to obtain extract, inoculating the extract with acetic acid bacteria, carrying out uniform stirring, carrying out sealing fermentation, carrying out acid modulation on the fermented material liquid so that the total acid content of the material liquid is in a range of 0.3g/100ml-1g/100ml and soluble solid content is in a range of 3-5%, carrying out disinfection on the material liquid subjected to acid modulation and carrying out vacuum aseptic loading. The pine nut-tea vinegar beverage is a multifunctional beverage with nutrition and health care functions. Extract sweet water of vegetal pine nuts, a tea and grosvenor momordica fruits is used as an acetic acid bacterium medium for fermentation so that plant characteristics are fully performed and various fragrant components and nutrition components are retained. The pine nut-tea vinegar beverage has a delicious taste and an appropriate sour flavor.

The invention discloses a preparation method of a traditional Chinese medicine health-preservation coffee brewed beverage, and belongs to the technical field of health-preservation beverages. According to the preparation method, the traditional Chinese medicine health-preservation coffee is made from the following raw materials in parts by weight: 10-20 parts of coffee beans, 5-15 parts of Chinese yams, 2-5 parts of Bo-chrysanthemum flowers, 2-5 parts of haws, 1-4 parts of lotus leaves, 0.5-2 parts of Chinese wolfberry fruits, 1-3 parts of raspberries and 1-3 parts of mulberries. The preparation method comprises the following steps of weighing the traditional Chinese medicine raw materials in parts by weight, and performing superfine crushing so as to obtain traditional Chinese medicine powder; processing green coffee: removing impurities from the green coffee, performing baking at 70-120 DEG C for 20-60 minutes, then performing crushing, adding water, performing pulping, and performing grinding for 3-5 times until a slurry of 100-300-mesh is obtained; performing mixing and homogenizing: uniformly mixing the traditional Chinese medicine powder with the slurry, and performing homogenizing treatment in a high-pressure homogenizing machine; performing grinding and subdivision once again on the homogenized slurry; and performing leaching and the like. According to the health-preservation coffee prepared by the method disclosed by the invention, medicinal and edible natural plants are synthesized and complement each other, so that the health-preservation coffee has the efficacy of refreshing the mind, calming the liver, improving eyesight, reducing blood lipid, promoting fluid production to quench thirst, nourishing yin, reducing weight and the like.

The invention discloses a composite hawthorn and gentian beverage and a making method thereof. The composite hawthorn and gentian beverage comprises the following components: 30-40 parts of a hawthornextract, 20-30 parts of a gentian extract liquid, 15-25 parts of dendrobium leaf extract liquid, 5-10 parts of apple extract liquid, 5-12 parts of a strawberry extract liquor, 6-14 parts of pomegranate extract liquid, 7-16 parts of mangosteen extract liquid, 5-13 parts of papaya extract liquor, 4-8 parts of white granulated sugar, 1-5 parts of honey, 3-8 parts of pectinase and 40-80 parts of water. The making method of the composite hawthorn and gentian beverage comprises the following steps of raw material processing, extracting liquid extraction, mixing and stirring and high-temperature sterilization, has the characteristics of unique flavor, palatable sourness and sweetness, delicious taste, rich nutrition and stable character, and can meet the market demand.

The invention relates to the technical field of beverage processing and discloses a wild jujube tea vinegar beverage production method. A wild jujube tea vinegar beverage is prepared from wild jujube, tea leaves, fructus momordicae and white sugar. The method includes: putting the raw materials into a pot, adding mountain spring water, boiling, cooling, filtering to obtain extract liquid, pouring the extract liquid into a clean container, performing inoculation of acetic acid bacteria, well mixing, sealing for fermentation, and adjusting acidity of feed liquid to control total acid content of the feed liquid to be 0.3g/100ml-1g/100ml and soluble solid content to be 3%-5%; sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the wild jujube tea vinegar beverage. The wild jujube tea vinegar beverage is a multifunctional beverage integrating nutritional and healthcare functions, and by adoption of vegetable tea leaves and fructus momordicae extract sweet liquid as a acetic acid bacterium culture medium for fermentation, the produced tea vinegar beverage contains various flavor components and nutritional ingredients of tea leaves and fructus momordicae, further has nutritional ingredients and moderate sourness of acetic acid and is excellent in flavor and quality.

The invention discloses a canned walnut and acacia flower for tonifying deficiency and strengthening the body, which is made of the following raw materials in parts by weight: 400-410 acacia flower, 120-130 hawthorn fruit, 23-26 cucumber peel, 34-38 grapefruit and 38 walnut kernel ‑42, rice vinegar 12‑15, lotus root 35‑37, sugar 90‑100, a little salt, water to taste. The canned acacia flower of the present invention is made by mixing and matching the main material acacia flower and various auxiliary materials such as hawthorn fruit, cucumber peel, grapefruit, walnut kernel, etc. Reasonable matching and processing can weaken the photosensitive substances in the acacia flower and improve its nutritional utilization High rate, high nutritional value, edible can strengthen the body.

The invention discloses a production method for a coix seed, tea and vinegar beverage and relates to the field of beverage processing. The production method comprises the following steps that after coix seeds and grosvenor momordica fruits are smashed, the coix seeds, tea leaves, the grosvenor momordica fruits and white sugar are placed into a pot, mountain spring water is added, boiling is carried out, after the mixture is boiled, natural cooling is carried out, and filtering is carried out; filtrate is poured into a container and inoculated with an acetic acid strain, and cover sealing and fermenting are carried out; after acid is adjusted and sterilization is carried out, vacuum sterile filling is carried out, and then the coix seed, tea and vinegar beverage is obtained. The multifunctional beverage integrates nutrition and a healthcare function. Vegetative leach liquid sweet water of the tea leaves, the coix seeds and the grosvenor momordica fruits serves as an acetic acid bacteria culture medium for fermentation, and the produced tea and vinegar beverage has various flavor components and nutritional ingredients of the tea leaves, the coix seeds and the grosvenor momordica fruits, and is good in flavor and quality.

The invention discloses a canned lychee to invigorate the mind and calm the nerves of acacia flower, which is made of the following raw materials in parts by weight: 400-410 acacia flower, 120-130 hawthorn fruit, 40-45 litchi, 20-23 bran, and 5-5 wheat germ oil 6. Watermelon rind 20‑23, brown sugar 10‑12, white sugar 90‑100, a little salt, and an appropriate amount of water. The canned acacia flower of the present invention is composed of acacia flower, hawthorn fruit, lychee, bran, watermelon rind and other auxiliary materials. It is made by mixing and matching. Reasonable matching and processing can weaken the photosensitive substances in acacia flower and improve its nutrient utilization rate.

The invention discloses a canned purple potato and acacia flower for promoting digestion, which is made of the following raw materials in parts by weight: 400-410 acacia flower, 120-130 hawthorn fruit, 8-10 grapefruit peel, 25-28 lettuce, and 30-35 purple sweet potato , wolfberry 24-27, beef jerky 30-35, sugar 90-100, a little salt, some water. The canned acacia flower of the present invention has many raw materials for processing. In addition to the main material acacia flower, there are various auxiliary materials such as hawthorn fruit, purple sweet potato, medlar, beef jerky, etc. Reasonable matching and processing can improve nutrition, high nutritional value, and can also weaken the food when eaten. The photosensitive substances in acacia flowers also have the effect of promoting digestion and are beneficial to health.

The invention relates to the field of beverage processing and discloses a bamboo leaf tea vinegar beverage production method. A bamboo leaf tea vinegar beverage is prepared from bamboo leaves, tea leaves, fructus momordicae and white sugar. The production method includes steps: A, grinding fructus momordicae, putting into a pot along with bamboo leaves, tea leaves and white sugar, adding corresponding parts of mountain spring water, boiling, naturally cooling, and filtering to obtain extract liquid; B, pouring the extract liquid into a clean container, performing proportional inoculation of acetic acid bacteria, well mixing, and sealing for fermentation; C, adjusting acidity of feed liquid; D, sterilizing the feed liquid subjected to acidity adjustment, and performing vacuum sterile filling to obtain the bamboo leaf tea vinegar beverage. The bamboo leaf tea vinegar beverage prepared according to the production method comprises flavor substances and nutritional ingredients of tea leaves and nutritional ingredients of acetic acid.

The invention provides a health-care tea bag with the function of cleaning blood vessel garbage, which comprises the following medicines with the following weight proportions: 5-10 parts of dendrobium, 5-10 parts of Pu'er tea, 5-8 parts of cassia seed, and 5-8 parts of medlar 5‑8 parts, 10‑20 parts of Hawthorn, 5‑8 parts of mulberry leaves, 5‑10 parts of Hangbai Chrysanthemum. The health-care tea bag of the present invention is composed of various traditional Chinese medicines, which has the functions of dispersing wind and clearing heat, evacuating wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight, lowering blood fat and preventing cardiovascular disease, lowering blood pressure and cholesterol, softening blood vessels, diuresis and sedation It has the effects of delaying aging, anti-fatty liver, regulating blood lipid and blood sugar, promoting hematopoietic function, etc. It can lower blood pressure, lower blood fat, relax blood vessels, and lower blood pressure. It has good curative effect on the elderly and patients with hypertension and cerebral arteriosclerosis . When people drink tea, diseases are eliminated in the bud, which plays a very good role in disease prevention and treatment.