31results about How to "Clear juice" patented technology

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention provides a quick precipitator for clarifying during sugar making. The quick precipitator is characterized by comprising a cylinder body and a sugarcane juice flow guiding device, wherein a cavity is formed in the cylinder body and the cylinder body is composed of a cylinder and a taper hopper; an overflow trough is formed in the cavity at the upper end of the cylinder body, and is connected with a clear juice outlet; the lower end of the cylinder body is connected with a mud juice outlet pipe; the sugarcane juice flow guiding device takes the shape of an inverted funnel, and comprises a slowdown distributor, a gas disperse pipe, a gas disperse outlet pipe and a sugarcane juice inlet pipe; the slowdown distributor is fixedly connected with the gas disperse pipe; an opening is designed at the connecting part of the upper end of the slowdown distributor and the gas disperse pipe; the lower part of the slowdown distributor is fixedly connected with the inner wall of the cylinder body; the upper end of the gas disperse pipe is connected with the sugarcane juice inlet pipe and the gas disperse outlet pipe respectively; the sugarcane juice flow guiding device is positioned in the cavity of the cylinder body. The quick precipitator has an obvious clarifying effect, is good in flocculation effect, quick in settling, clear in discharged juice, few in floating sludge, high in efficiency and low in cost, and has a wide market prospect in the application of clarifying and solid-liquid separation of sugar juice in the sugar making field.

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention discloses a processing method of hericium erinaceus health care wine, and belongs to the field of beverage processing. The processing method is characterized in that the processing method is subject to a processing technological flow sequentially comprising the following steps: cultivating a hericium erinaceus mycelium, centrifuging, leaching, filtering, blending, clarifying, filtering, bottling, sterilizing and obtaining a finished product. The processing method disclosed by the invention has the following beneficial effects: the finished product has clear juice, pleasant and elegant wine flavor, soft and pure taste, moderate sweetness, long aftertaste, and has the special delicious taste of the hericium erinaceus; the product is beneficial for improving body immunity, delaying aging, warming spleen and stomach, and benefiting qi and middle jiao; and the product also has a function of relieving neurasthenia, therefore the product is rare health care wine which is high in protein, low in fat and is rich in mineral substances and vitamins.

The invention discloses a processing method of a hericium erinaceus and bean milk beverage, and belongs to the field of processing of beverages. The processing method is characterized by adopting the following processing technological processes of treating raw materials namely hericium erinaceus and soybeans, and extracting a hericium erinaceus solution and soybean milk; mixing the hericium erinaceus solution and the soybean milk, and blending the hericium erinaceus solution and the soybean milk which are mixed, with skim milk powder, cane sugar, Chinese wolfberry juice, coix seed powder, colla corii asini and flos sophorae so as to obtain serosity; homogenizing and exhausting the serosity; loading the serosity into bottles, and sealing caps of the bottles; sterilizing the bottles, and cooling the sterilized bottles; packaging the cooled bottles, and warehousing the packaged bottles; and obtaining finished products. The processing method disclosed by the invention has the beneficial effects that products processed by the processing method are homogeneous in color, rich in the fragrance of the bean milk, clear in juice, delicate in fragrance and palatable. Hericium erinaceus and bean milk beverage products have special delicious flavor of the hericium erinaceus, are favorable of improving the immunity of organisms, delaying senescence, warming the spleen and the stomach and invigorating middle qi, and also have the efficacy of soothing neurataxia. The hericium erinaceus and bean milk beverage is a rare health care beverage with high protein, low fat, rich mineral substances and rich vitamins.

The invention discloses a processing method of a flower mushroom cola carbonated beverage, and belongs to the field of beverage processing. The processing method of the flower mushroom cola carbonated beverage is characterized by adopting a processing technology sequence of raw material selecting, extracting, filtering, blending, bottling and finishing products. The processing method has the beneficial effects that the juice of a product provided by the invention is limpid, sweet and sour and palatable, has the special delicious flavor of a flower mushroom, and is low in caloric; the product provided by the invention is rich in nutrition, easy to digest, beneficial for adjusting human metabolism and delaying senescence, convenient to drink, and also has the functions of cancer prevention and anti-cancer, and is a type of health food which is unique in flavor and suitable for people of all ages.

The invention discloses a processing method of a platycodon grandiflorum and folium mori health care beverage, and belongs to the field of beverage processing. The method is characterized by including the technological processes of material selecting, extracting, filtering, allocating, bottling and finished product processing. The method has the advantages that the product is limpid in juice and agreeable in taste, has unique faint fragrance of platycodon grandiflorum, is low in heat quantity, rich in essential amino acid, quite high in nutrient value, sweet, refreshing and slight in bitterness, has effects on ventilating lung qi, eliminating phlegm and expelling pus, and is a low-energy and low-fat green beverage integrating nutrient value and health care value.

The invention discloses anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of houttuynia cordata, 23-25 parts of sophora flower honey, 8-9 parts of sophora flavescens, 10-12 parts of flos puerariae, 20-23 parts of lentinan, 23-25 parts of edible gelatin, 30-35 parts of pea seedlings, 10-12 parts of chili leaves, 10-12 parts of peel of oranges, 10-12 parts of rose hips, 2-2.3 parts of an extract of grape seeds, 5-6 parts of locust bean gum, 30-35 parts of lotus root flour, and 23-25 parts of superfine powder of cashew nuts. The nutritional jelly has abundant nutrients, sour-and-sweet moderated taste, gentle and mild color and uniform texture. The effective components are anti-bacterial, anti-inflammation and anti-oxidizing, and have the effects of beautifying and nourishing face, clearing heat and dispelling the effects of alcohol.

The invention discloses antibacterial, intestine-cleaning and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung bean, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 13-15 parts of rice vinegar, 30-35 parts of fresh pomegranate juice, 12-13 parts of stevia rebaudiana, 18-20 parts of lycium barbarum polysaccharide, 50-60 parts of loofah juice, 20-23 parts of edible gelatin, 13-15 parts of spirulina powder, 10-12 parts of aloe mineral crystal powder, 13-15 parts of cichorium endivia juice, 18-20 parts of lentinan, 10-12 parts of semen cassiae, 30-35 parts of freeze-dried powder of cactus juice, and 10-12 parts of tea tree essential oil meal. The effective components have the effects of resisting bacteria, cleaning intestine, nourishing face, clearing fire, dispelling the effect of alcohol, promoting urination and detoxifying body.

The invention discloses a processing method for a tremella fuciformis and lime carbonated beverage and belongs to the field of beverage processing. The processing method is characterized by adopting the processing technology process of material selecting, extracting, filtering, blending, bottling and finished product obtaining. The method has the advantages that the beverage is clear in juice, sweet, sour, palatable and low in calorie, and has a special delicious flavor of tremella fuciformis; the beverage is fragrant in mouthfeel, agreeable in sweetness, suitable for people of all ages, environmentally friendly and hygienic, can enhance immunity of the human body, and has effects of tonifying spleen, promoting appetite, tonifying qi and clearing the intestines.

The invention discloses a processing method of pleurotus eryngii nutritional black sticky rice soup, and belongs to the field of beverage processing. The processing method is characterized by comprising the processing process flows of pleurotus eryngii application, decoction, filtrate obtaining after filtering, filtrate combination, standing for clarification, supernate obtaining, burdening, bottling, sterilization and packaging to obtain finished products. The processing method has the beneficial effect that the pleurotus eryngii nutritional black sticky rice soup is clear in juice and moderate in sweetness and sourness, has the unique fresh flavor of the pleurotus eryngii, is rich in nutrient, easy to digest and rich in proteins and other nutrient substances, is beneficial for improving the metabolism of a human body and invigorating the health effectively, has the effects of moistening the yin, tonifying qi, delaying the senescence, degreasing and reducing the blood pressure, and is convenient to eat and suitable for people of all ages.

The invention discloses a method for processing a radix tinosporae carbonated beverage, and belongs to the field of beverage processing. The method is characterized by comprising the following steps: selecting raw materials, and carrying out extracting, filtering, blending, bottle filling , and processing of a finished product. The method has the beneficial effects that the product is clear in liquid and moderate in sweetness and sourness, has unique fresh and good taste of the radix tinosporae, not only is rich in nutrition, clear, sweet, palatable, and beneficial to improvement of the immunity function of a body, contains multiple natural trace minerals and vitamins essential for human bodies, but also has healthcare functions of clearing heat, removing toxin, relieving sore-throat, relieving pain, and the like, and is a pure natural beverage which is high in healthcare value, green and healthy.

The invention discloses a processing technology of compound black fungus fruit juice and belongs to the field of beverage processing. The processing technology is characterized by comprising the technological steps of raw material adoption, smashing, digestion, centrifugation, liquid preparation, blending, bottling and sterilization, secondary sterilization, degassing and finished product processing. The processing technology has the advantages that the product juice produced by means of the processing technology is ivory yellow, clear, agreeable in sweet-sour taste, low in caloric and rich in nutrition, has the specific delicious taste of black fungi, has the effects of tonifying qi, invigorating blood circulation, cooling blood, moistening, nourishing blood and retaining youthful looks, can further prevent thrombus and other diseases, is convenient to eat and is nutritional and health-care, and the plant colloid contained in the compound black fungus fruit juice has stronger adsorption capacity and can clear stomach and intestines.

The invention discloses summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of watermelon fermentation raw liquid, 10-12 parts of plantain herb, 13-15 parts of honey-processed pericarpium citri reticulatae, 20-23 parts of collagen protein, 20-23 parts of edible gelatin, 25-30 parts of molasses, 13-15 parts of white tea, 10-12 parts of flos panax notoginseng, 23-26 parts of freeze-dried powder of juice of lily, 15-18 parts of rice vinegar, 10-12 parts of stevia rebaudiana, 5-6 parts of propolis, and 9-11 parts of tangerine peel oil. The nutritional jelly has abundant nutrients, gentle color, uniform texture and comfortable mouth feel. The effective components have the effects of relieving summer heat, nourishing face, clearing heat, nourishing stomach, moistening lung and dispelling the effects of alcohol.

The invention discloses antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and a method for preparing the antibacterial, anti-inflammation and diuretic sobering nutrition jelly. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly is characterized by comprising, by weight, 500-550 parts of the mung bean, 30-35 parts of malt extract liquid, 15-17 parts of fructus tsaoko, 20-23 parts of peach gum, 30-35 parts of aloe vera juice, 10-12 parts of radix astragali, 9-11 parts of rhizoma dioscoreae zingiberensis, 10-12 parts of camellia, 15-18 parts of desiccated coconut, 30-35 parts of honey, 23-25 parts of gelatin, 3-3.5 parts of cortex cinnamomi extract, 10-12 parts of pericarpium citri reticulatae, 18-20 parts of millet puffed superfine powder, 50-60 parts of benincasa hispida juice and 5-6 parts of spica prunellae. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly with the mung bean and the method have the advantage that antibacterial, anti-inflammation, diuretic, swelling diminishing, sobering, beautifying and stomach nourishing effects and the like can be realized by effective components in the antibacterial, anti-inflammation and diuretic sobering nutrition jelly.

The invention relates to a berry anthocyanin drink with NFC as the main technology. Its components and parts by weight are as follows: main raw materials: 60-65 parts of blueberry, 20-25 parts of dragon fruit; auxiliary material: 3-6 parts of xylitol , 0.15-0.25 parts of citric acid, 0.1-0.2 parts of ascorbic acid, 0.4-0.5 parts of thickener, and 0.4-0.5 parts of anthocyanins. Compared with traditional anthocyanin drinks, the beverage of the present invention belongs to the non-concentration process (NFC process) at low temperature, which minimizes the loss of nutrients, ensures the turbidity and stability of the original juice, and has excellent freshness, nutritional components and taste , the technological process is simple, and the cost is low. In addition, the berry anthocyanin drink is rich in anthocyanin, which has certain functions of anti-oxidation, weight loss and lipid reduction.

The invention discloses blood-nourishing, qi-tonifying and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of green skin of chestnuts, 10-12 parts of superfine powder of vanilla, 5-6 parts of colla corii asini, 10-12 parts of scorched malt superfine powder, 30-35 parts of raw juice of lily, 30-35 parts of freeze-dried powder of fructus hippophae, 15-18 parts of edible gelatin powder, 15-18 parts of concentrated juice of cornus officinalis, 10-12 parts of avocado, 13-15 parts of preserved hawthorns, 10-12 parts of rice vinegar and 18-20 parts of rock candy. The nutritional jelly has various nutrients, attractive color, crystal-like appearance and uniform texture. The effective components have the effects of nourishing blood, tonifying qi, clearing heat and resolving phlegm, promoting appetite, dispelling the effect of alcohol and improving immunity.

The invention discloses appetite-improving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung bean, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 25-30 parts of peach gum, 5-6 parts of volatile oil of purple perilla, 15-18 parts of green persimmon juice, 20-23 parts of sugar-pickled Chinese yam, 50-60 parts of yogurt, 30-35 parts of edible pectin, 20-23 parts of sophora flower honey, 13-15 parts of ginger candy, 15-18 parts of chrysanthemum freeze-dried powder, 20-23 parts of candied wax gourd, 13-15 parts of rice vinegar, 10-12 parts of superfine powder of dried small shrimps, 20-23 parts of waxberries, and 10-12 parts of broadleaf holly leaves. The nutritional jelly has abundant nutrients, has a full-round appearance and attractive color, and has an ice-cool mouth feel and uniform texture. The effective components have the effects of improving appetite, nourishing the face, resisting senility, dispelling the effect of alcohol, promoting urination, dispelling swelling and reducing fire.

The invention discloses spirit-refreshing, face-nourishing and stomach-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 30-35 parts of peach gum, 10-12 parts of lemon peel, 10-12 parts of hazel nuts, 13-15 parts of liquor-processed honeysuckles, 30-35 parts of fish skin collagen protein, 25-30 parts of gelatin, 13-15 parts of black date gum, 30-35 parts of honey-pickled cherries, 1-1.2 parts of ginger oil, 23-25 parts of lotus root flour, 10-12 parts of arctium lappa, 1-1.2 parts of pearl powder, 20-23 parts of vinegar-processed fructus lycii, and 5-6 parts of extract of fetus of cervn selapnus. The effective components have the effects of refreshing spirit, nourishing face, resisting senility, nourishing stomach, eliminating inflammation, relieving thirst and dispelling the effects of alcohol.

The invention discloses a mung beans nutritive parfait capable of protecting tooth, nourishing stomach and dispelling effects of alcohol as well as a preparation method thereof. The mung beans nutritive parfait comprises the following raw materials in parts by weight: 500-550 parts of mung beans, 30-35 parts of a malt extract, 15-17 parts of tsaoko fruit, 20-23 parts of peach gum, 20-23 parts of xylitol, 8-9 parts of ginger leaves, 18-20 parts of coffee bean, 25-30 parts of longan honey, 30-35 parts of cucumber concentrated juice, 15-18 parts of edible gelatin, 13-15 parts of Korean pine juice, 30-35 parts of raspberry fruit freeze-dried powder, 20-23 parts of Chinese yam freeze-dried powder, 10-12 parts of pseudo-ginseng processed with wine, 10-12 parts of licorice, 10-12 parts of loquat fruit, 18-20 parts of rock sugar, and 50-60 parts of coconut milk. According to the mung beans nutritive parfait, the active ingredients have functions of protecting tooth, nourishing stomach, clearing internal heat, promoting dieresis, and dispelling effects of alcohol.

The invention provides a quick precipitator for clarifying during sugar making. The quick precipitator is characterized by comprising a cylinder body and a sugarcane juice flow guiding device, wherein a cavity is formed in the cylinder body and the cylinder body is composed of a cylinder and a taper hopper; an overflow trough is formed in the cavity at the upper end of the cylinder body, and is connected with a clear juice outlet; the lower end of the cylinder body is connected with a mud juice outlet pipe; the sugarcane juice flow guiding device takes the shape of an inverted funnel, and comprises a slowdown distributor, a gas disperse pipe, a gas disperse outlet pipe and a sugarcane juice inlet pipe; the slowdown distributor is fixedly connected with the gas disperse pipe; an opening is designed at the connecting part of the upper end of the slowdown distributor and the gas disperse pipe; the lower part of the slowdown distributor is fixedly connected with the inner wall of the cylinder body; the upper end of the gas disperse pipe is connected with the sugarcane juice inlet pipe and the gas disperse outlet pipe respectively; the sugarcane juice flow guiding device is positioned in the cavity of the cylinder body. The quick precipitator has an obvious clarifying effect, is good in flocculation effect, quick in settling, clear in discharged juice, few in floating sludge, high in efficiency and low in cost, and has a wide market prospect in the application of clarifying and solid-liquid separation of sugar juice in the sugar making field.

The invention discloses diuretic and detoxifying calcium-added mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 20-23 parts of fresh lotus leaf juice, 10-12 parts of alpinia katsumadai, 10-12 parts of hawthorn seeds, 20-23 parts of apple vinegar, 9-11 parts of superfine powder of fishbone, 30-35 parts of strawberry juice, 13-15 parts of wine, 20-23 parts of cotton candy, 20-23 parts of edible gelatin, 10-12 parts of loquat flowers, 3-35 parts of freeze-dried powder of pumpkin juice, 5-6 parts of vanilla and 10-12 parts of apricot kernel oil. The nutritional jelly is diuretic, can detoxify body, and can clear lung to relieve cough, improve appetite and promote digestion, dispel the effect of alcohol and nourish face.

The invention discloses a processing method of syzygium buxifolium root health-care tea leaves. The method is characterized by comprising the following steps that selecting raw materials, crushing and extracting the raw materials, centrifuging the extraction product, blending the extraction solution with additives, bottling the mixture, sterilizing the bottles, for two times, and degassing the bottles to obtain the finished products. The processing method has the beneficial effects that the product is clear in juice and palatable in sweetness and sourness, has the specific delicious flavor of the syzygium buxifolium root, and is low in heat and rich in multiple amino acids essential to a human body. The product is delicious, rich in nutrition, and has the health-care effects of invigorating spleen to remove dampness, relieving asthma and reducing sputum.

The invention discloses anti-inflammation and immunity-enhancing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 300-320 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of fermented watermelon juice, 10-12 parts of kudzu roots, 8-9 parts of folium isatidis, 30-35 parts of buckwheat, 30-35 parts of vinegar-brewed lotus seeds, 20-23 parts of extract liquid of platycodon grandiflorum, 20-23 parts of artemisia carvifolia powder, 20-23 parts of maltose, 25-30 parts of edible pectin, 20-23 parts of jujube peel powder, 20-23 parts of rice wine, and 10-12 parts of fructus lycii. The nutritional jelly has abundant nutrients, smooth mouth feel and uniform texture. The effective components of the nutritional jelly have the effects of resisting inflammation, dispelling alcohol effect, clearing fire and enhancing immunity.

The invention discloses oral-breath-refreshing mung bean alcohol-effect-dispelling nutritional jelly which is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 5-6 parts of eucalyptus oil, 10-12 parts of calendula, 10-12 parts of lichen, 10-12 parts of atractylodes macrocephala, 50-60 parts of snow pear juice, 20-23 parts of rock candy, 5-6 parts of lemon oil, 7-8 parts of mint leaves, 20-23 parts of edible pectin, 10-12 parts of propolis, 20-23 parts of freeze-dried powder of oysters, 18-20 parts of superfine powder of white fungus and 10-12 parts of flos puerariae. The effective components of the nutritional jelly have the effects of dispelling the effect of alcohol, promoting urination, refreshing oral breath, reinforcing teeth and clearing fire.

The invention discloses face-nourishing, stomach-fortifying and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of peach blossoms, 10-12 parts of lemongrass, 7-8 parts of propolis, 10-12 parts of perilla oil meal, 23-25 parts of coconut milk, 20-23 parts of caramel oatmeal, 20-23 parts of edible pectin, 18-20 parts of sea cucumber superfine powder, 15-18 parts of xylitol, 50-60 parts of fermented pear juice, 10-12 parts of wax gourd peel, and 20-23 parts of pumpkin blossom freeze-dried powder. The nutritional jelly has various nutrients, uniform texture, sour and refreshing taste and gentle color. The effective components have the effects of nourishing face, resisting senility, fortifying stomach, clearing heat, dispelling the effects of alcohol, promoting urination and dispelling swelling.

The invention discloses intestine-moistening, heat-clearing and toxin-removing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 5-6 parts of capsaicin, 10-12 parts of chrysanthemum morifolium, 7-8 parts of superfine powder of honeycomb, 23-25 parts of shaddock honey, 15-18 parts of dried persimmon powder, 3-3.5 parts of mutton fat, 20-23 parts of gelatin, 10-12 parts of atractylodes macrocephala, 30-35 parts of lily superfine powder, 5-6 parts of extract of lotus leaves, 20-23 parts of bean protein, and 3-3.5 parts of cod liver oil. The effective components have the effects of moistening intestines, clearing heat and removing toxin, promoting urination and dispelling swelling, dispelling the effects of alcohol, refreshing oneself and nourishing the face.

The invention discloses face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-600 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 15-17 parts of rice wine stillage, 10-12 parts of cloves, 13-15 parts of mulberry juice, 7-8 parts of seeds of mint, 10-12 parts of freeze-dried powder of sophora flower, 20-23 parts of freeze-dried powder of apple peel, 30-35 parts of longan, 30-35 parts of white granular sugar, 20-25 parts of honey, and 10-12 parts of edible gelatin powder. The nutritional jelly has abundant nutrients, golden-yellow color, uniform texture and fine mouth feel, and is refreshing when being eaten in a refrigerated manner and warming when being eaten in a heated manner. The effective components have the effects of nourishing face, dispelling the effects of alcohol, fortifying the spleen and nourishing the stomach, and relieving summer heat.

The invention discloses spleen-fortifying, qi-moving and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of a malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of agastache rugosa, 10-12 parts of moutan bark, 5-6 parts of coconut oil, 20-23 parts of sugar-pickled hawthorns, 23-25 parts of raw juice of pineapple, 20-23 parts of edible gelatin, 20-23 parts of Chinese date honey, 15-18 parts of sake, 13-15 parts of shrimp gum, 10-12 parts of superfine powder of houttuynia cordata, 13-15 parts of honey-processed pericarpium citri reticulatae, 13-15 parts of fish skin collagen protein and 3-3.5 parts of menthol. The nutritional jelly contains various nutrients, has a crystal-like appearance and a chewy mouth feel. The active components in the jelly have the effects of fortifying spleen, moving qi, clearing heat, refreshing the spirit and brain, nourishing the face and promoting appetite.

The invention discloses a method for producing glabrous greenbrier rhizome-bamboo shoot honey dew, and belongs to the field of beverage production. The method is characterized by comprising the following steps: selecting of raw materials, smashing, extraction, centrifugation, liquid collection, mixing, bottling, sterilization, secondary sterilization, and degassing to obtain a finished product. The method has the advantages that the product is clear in juice, and proper in sweetness and sourness, has a peculiar delicious sapor of glabrous greenbrier rhizome, is not only rich in nutrition, protein and other nutrient substances, but also can be used for improving human body metabolization, enhancing physical health, detoxicating, dehumidifying, activating collaterals, muscles and bones, and strengthening spleen and stomach, has the efficacies of nourishing yin, supplementing qi, delaying senility, reducing fat and lowering blood pressure, is convenient to eat, and suitable for people of all ages.