197results about How to "Cool taste" patented technology

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention relates to a compound mulberry leaf beverage and a preparation method thereof. The beverage is prepared from the following raw materials and auxiliary materials in parts by weight: 2-3 parts of mulberry leaf, 2-3 parts of tangerine peel, 0.1-0.2 part of clarifying agent, 0.2-0.5 part of citric acid and 10-24 parts of sweetener. The compound mulberry leaf beverage of the invention has cool taste, is mellow, has the efficacies of clearing heat and detoxicating, relieving heat and sunstroke, suppressing of sweating, lowering blood fat and lowering blood sugar, and is especially suitable for diabetics.

The invention provides a formula capable of effectively improving the quality of lauric acid cocoa butter substitute (CBS) chocolate. According to the formula, the chocolate comprises the following components in percentage by weight: 30 to 45 percent of fat, 10 to 15 percent of cocoa powder, 15 to 30 percent of white granulated sugar, 5 to 25 percent of cane sugar substitute, 10 to 20 percent of defatted milk powder and 0.3 to 0.5 percent of emulsifying agent. The invention also provides a method for preparing the chocolate by using the formula. The chocolate has the advantages of effectively solving the problem that the traditional chocolate is easy to frost, endowing the chocolate with a constant smooth surface, comprising rich probiotic factors and having nutritional and health-care functions, and having pleasant odour, refreshing mouthfeel and crisp character by a proper process.

The invention provides a sugar alcohol crystal cool sugar-free candy and a preparation method thereof, which can solve the problems of difficult formation and poor mouthfeel caused by easy damaged crystal in the prior art. The technical scheme is that the sugar alcohol crystal cool sugar-free candy comprises a sugar alcohol crystal layer which is prepared from the following components by weight: 50 to 100 percent of xylitol, 0 to 50 percent of sorbitol, 0 to 0.3 percent of flavouring essence, 0 to 0.03 percent of food colour, 0 to 3 percent of fruit juice and 0 to 3 percent of acidity regulator. The invention further provides the preparation method for the candy. The double-layer or three-layer sugar-free candy, which is prepared by melting the xylitol and sorbitol by a heating and boiling method in a water bath of 90 to 98 DEG C so as to prevent crystals of the xylitol and sorbitol from being damaged by over high boiling temperature, is hard, cool and refreshing, and has strong milk or fruit taste.

The invention discloses a stevioside composite--stevioside blending sugar. The stevioside composite comprises stevioside, erythritol and natural perfume in a weight ratio of 0.01-10:89.9-99.9:0-0.9. The stevioside composite of the invention can also be processed to different formulations of products such as the powder, granule, tablet, mass and the like by using the common food processing method.The stevioside composite of the invention adjusts the sweetness of stevioside and erythritol on the basis of keeping the advantages of stevioside, the mouthfeel of the composite is similar to that ofsucrose and the composite has special effects such as high safety, convenient use and the like; erythritol is added to increase the special function of facilitating metabolism and expulsion of toxin;in addition, different natural perfumes can also be added to form different flavors, thus meeting diverse needs of consumers.

The invention provide a sodium-potassium citrate chewing tablet, of which the prescription is composed of the following components by mass percent: 33.0-33.1% of potassium citrate, 27.8-27.9% of sodium citrate, 28-32% of filling agent, 0.05-0.3% of adhesive, 1-1.5% of lubricant, 3-5% of flavoring agent, 0.1-0.3% of aromatizer and 3-4% of moistureproof film coating agent, wherein the filling agentis mannitol or a mixture of mannitol and sorbitol or xylitol; the adhesive is hydroxypropyl methylcellulose or polyvidone K30; the lubricant is magnesium stearate or a mixture of magnesium stearate and micropowder silica gel; the flavoring agent is citric acid or a mixture of citric acid and sodium saccharin, aspartame or steviosin; and the aromatizer is pharmaceutically acceptable essence. The invention also provides a preparation method of the sodium-potassium citrate chewing tablet. The preparation method is simple and convenient to operate, low in cost and suitable for industrial production. The obtained tablet has stable and controllable quality, fresh and cool mouthfeel, sourness and sweetness in taste, mint fragrance or fruit fragrance, smooth and beautiful surface, uniform color, moderate hardness and rapid dissolution, and has good application prospects in treatment of gout and hyperuricemia as well as improvement of children and adult in vivo acidosis symptom and other aspects.

The invention discloses a health care drink, and comprises the main materials of 3 to 30 parts of hawthorn fruit, 3 to 60 parts of malt and 1 to 30 parts of tangerine peel, and the auxiliary materials of 40 to 160 parts of white sugar, 0.2 to 5 parts of citric acid as well as 1000 to 1500 parts of water. The health care drink is manufactured according to the following method: the hawthorn fruit, the malt, the tangerine peel and the water are fetched according to the parts by weight, the three main materials are put into the water, and are soaked for 30 to 40 minutes, then heated and boiled for 30 to 40 minutes, after being filtered coarsely, the liquor produced is blended with the white sugar and the citric acid, and then the finished product is obtained through the fine filter and the high temperature sterilization. The invention selects the three traditional Chinese drugs of hawthorn fruit, malt and tangerine peel and are manufactured to be drinks through being processed, the drink with mints taste is sweet and sour as well as palatable, not only has thirst relieving function of drinks, but also has drug effect for digestion promoting and appetizing; the drug effects of the traditional Chinese drugs are complemental, can promote the meat food and the wheaten food, can smooth the qi and stimulate the appetite, the drug effects of traditional Chinese drugs are fully played under the precondition of ensuring the taste, the raw material is convenient to obtain, the cost is low, general consumers can afford the price of the finished products, and thereby the health care drink meets the drinking requirements of the general consumers.

The invention relates to a dark tea extract buccal tablets and a preparation method thereof. The dark tea extract buccal tablets comprises the following raw materials in parts by mass: 1-15 parts of dark tea extract, 0.1-5 parts of heavy metal ion absorbent, 5-20 parts of ascorbic acid, 0.5-3 parts of Pullulan, 50-80 parts of filling agent, 0.1-1 part of acidity regulator, 0.1-1 part of sweetening agent, 0.1-1 part of natural spice and 0.5-2 parts of lubricating agent. According to the buccal tablets disclosed by the invention, the dark tea extract and the heavy metal ion absorbent as functional components are mixed with the auxiliary materials according to certain proportions, then the mixture is granulated in a fluidized drying granulator, and pressed into the tablets. According to the buccal tablets and the preparation method thereof, the production efficiency is high due to the adoption of a one-step granulation method; the prepared buccal tablets are refreshing and fine, good in mouthfeel and convenient to take, slightly has the fragrance of dark tea, and has the capabilities of refreshing breath, supplementing vitamin C, reducing the contents of nitrite and heavy metal ions in the human body and playing a role of preventing and treating cancers.

The invention discloses a Yunnan olive healthy tea and its preparation methods. The Yunnan olive healthy tea is made by combining Pu-erh tea and Yunnan olives and then undertook extracting, concentrating and drying. The Yunnan olive healthy, with cool mouthfeel and unsophisticated flavor, has effects of lowering high blood fat, anti-aging, producing body fluid and quenching thirst as well as expelling toxic elements through synergistic action of the Yunnan olive and the Pu-erh tea. The invention is convenient for taking and drinking after being further prepared as instant tea. By adopting Macroporous adsorptive resin column technique to separate and purify a Stevia rebaudiana and alcohol sedimentation method to handle the Yunnan olive and eliminate protein and other macromolecular materials, ect., the invention improves the solubility of active ingredient and the clarity of the tea, thus enabling human to absorb nutrition and active ingredient sufficiently and facilitating the rise of bioavailability. The invention is low in cost and simple in technics, thus having good application prospect in the market.

The invention discloses heat-clearing and detoxification healthcare tea and a preparation method thereof. Honeysuckle, chrysanthemum and mung bean are respectively extracted in a refluxing way by using ethanol to obtain extracts. The extracts are dissolved by using purified water to obtain mixed liquid medicine. The mixed liquid medicine is fully mixed with green dried crude tea. After the tea fully absorbs the mixed liquid medicine, the tea is fermented according to the well-known Puer tea pile fermentation technology. The fermented material is dried to obtain the heat-clearing and detoxification healthcare tea. The biological mixing technology is used ad the Puer tea post fermentation technological conditions are utilized to organically mix the active ingredients of the honeysuckle, the chrysanthemum and the mung bean with the tea, so the dissolution rate and the absorption rate of the medicine are greatly improved and the healthcare curative effect is enhanced. The invention has the advantages that the technology is simple, the operability is high, the product price is moderate and the industrialized production can be realized. The healthcare tea has the advantages that the taste is cool and unsophisticated, the consumer can accept the tea easily and the tea has obvious curative effect on 'warm heat diseases'.

The invention discloses mung bean and pear juice beverage and a preparation method thereof. The beverage is characterized by being prepared from the following raw materials in parts by weight: 25-45 parts of mung bean, 10-30 parts of concentrated pear juice, 50-80 parts of white granulated sugar, 0.8-2.0 parts of citric acid, 0.01-0.05 part of kudzuvine flower, 0.015-0.05 part of honey, 0.1-0.8 part of pear essence and the balance of water. The preparation method comprises the following steps of: preparing a mung bean soup and a main traditional Chinese medicine agent; thawing the concentrated pear juice; preparing syrup; preparing a citric acid solution; blending; heating by a tube still heater; filtering by a coupled twin filter; filling; sealing; sterilizing; and cooling, and the like.Because the Chinese medicinal herbs, grains and the concentrated pear juice are combined, the product can be used for relieving the alcoholism and also has the effects of sobering up, protecting the liver, nourishing yin, clearing away heat, urinating and expelling toxin. The invention has the advantages of simple preparation process and rich raw material resources, and because the purely naturalnon-pollution wild herbal medicine, the grains and fruits are used as the raw materials, the beverage can reduce diseases after long-term drinking, thus the beverage is a good product for reducing internal heat and detoxifying.

The invention discloses a honeysuckle ice cream and a processing technology thereof, relating to ice creams and processing technologies thereof. The honeysuckle ice cream provided by the invention is unique in fragrance of honeysuckle, cool and tasty and enriched in nutrition. The honeysuckle ice cream comprises the following components in percentage by weight: 0.5-0.7 percent of honeysuckle, 8-10 percent of whole milk powder, 10-16 percent of white granulated sugar, 2-6 percent of margarine, 0.1 percent of essence, 1.0-2.0 percent of cyclodextrin, 6-8 percent of syrup, 0.2-0.3 percent of sodium alginate, 0.1-0.2 percent of monostearin and 0.1-0.2 percent of sucrose ester.

The invention discloses a processing method of pumpkin seeds capable of clearing heat and decreasing internal heat. The pumpkin seeds are prepared by the steps of sorting, removing membranes by blanching, cooking, drying, frying, spraying spices onto the pumpkin seeds, coloring, drying and packaging. The membranes on the surfaces of the pumpkin seeds are removed by a blanching method, so that the processing method is simple, sanitary and healthy; in the cooking process, Chinese herbal medicines including houttuynia cordata, honeysuckle, dandelion, purple perilla, poria cocos and purslane are added, so that the pumpkin seeds are cool and refreshing in mouthfeel, and have the effects of clearing heat and decreasing internal heat; the pumpkin seeds not only are rich in flavor, nutritional and healthy, but also have good color and market prospects.

The invention discloses fructus momordicae aspartame and a preparation method of the fructus momordicae aspartame. The preparation method of the fructus momordicae aspartame comprises the following steps of raw material processing, high-pressure micro jet superfine smashing processing and supercritical CO2 fluid extraction, an extract solution obtained after extraction is collected, the extract solution and erythritol are mixed evenly and are dried in an atomizing mode, and the fructus momordicae aspartame is finally obtained. The fructus momordicae aspartame has the advantages of being good in taste, suitable for production and the like.

The invention discloses an anti-fatigue and health care tea, which is characterized in that: ethanol extraction of buckwheat sprout and the ethanol extraction of notoginseng are dissolved in purified water and evenly mixed with a crude tea; the mixture is fermented by the ordinary method, and the fermented Pu'er tea obtained is the anti-fatigue and health care tea. The health care tea has the advantages of refreshing taste, pure flavor, and having functions of reducing weight and fat and anti-fatigue for a long term drinking, and has obvious health care effect. The addition of the buckwheat sprout not only enriches the nutrient substances of the fermented tea, but also quickens the aging of the Puerh tea, shortens the fermentation period and removes the earthy smell of the Puerh tea without being added with other substances; therefore, the tea enlarges the people drinking the tea of the invention.

The invention belongs to the field of food processing and particularly relates to preserved dark plum fruits containing dried tangerine peel and a preparation method of the preserved dark plum fruits. The preserved dark plum fruits containing the dried tangerine peel comprise raw materials in parts by weight as follows: 160-200 parts of preserved dark plum fruits, 15-20 parts of dried tangerine peel powder, 6-10 parts of coix seed powder, 5-8 parts of yam flour and 3-6 parts of mint powder. The preserved dark plum fruits containing the dried tangerine peel taste cool, sour, sweet and delicious, is moderate in softness and stable in quality and has the dietary therapy effects of promoting appetite, tonifying the spleen and the like, and the shelf life can be as long as 12 months or longer.

The invention belongs to the field of Chinese patent medicine preparations and relates to pediatric compound chicken's gizzard-membrane chewable tablets and a preparation method thereof. The pediatric compound chicken's gizzard-membrane chewable tablets comprise the following components in parts by weight: 80-90 parts of chicken's gizzard-membrane, 160-170 parts of medicated leaven, 240-320 parts of first filler, 600-680 parts of second filler, 10-14 parts of flavoring agent, 3-5 parts of fragrance, 6-6.5 parts of pigments, 10-14 parts of lubricant and an appropriate amount of binding agent. The pediatric compound chicken's gizzard-membrane chewable tablets have the advantages of significantly improving the bioavailability and the efficacy, being easily absorbed, having rapid onset of action and being easy to be accepted by children.

The invention discloses a purely natural eucommia ulmoides male flower mulberry leaf tea. The purely natural eucommia ulmoides male flower mulberry leaf tea is prepared from the following components in parts by weight: 15-25 parts of eucommia ulmoides male flowers, 15-25 parts of mulberry leaves, 10-20 parts of tartary buckwheat, 10-20 parts of licorice roots and 10-20 parts of platycodon roots, wherein the eucommia ulmoides male flowers and the mulberry leaves are picked and need be frozen and dried so that the water ratio is below 5%. The eucommia ulmoides male flower mulberry leaf tea disclosed by the invention can wholly reserve the original effective ingredients and the original flavor of raw materials of the eucommia ulmoides male flowers, the mulberry leaves and the like, is natural in color, is mellow and refreshing in taste, not only reserves the specific fragrance of the raw materials, and greatly enhances the effect on the health of a human body through scientific effective concerted application. Dry substances, nutrient components and trace elements, contained in the raw materials, are almost wholly absorbed and utilized by the human body. The invention further discloses a preparation method of the purely natural eucommia ulmoides male flower mulberry leaf tea.

The invention discloses a biological environmental antiviral cold prevention toothpaste and a preparation method thereof. The toothpaste contains the following components of: alkyl polyglucoside (APG), precipitated silica, lysozyme, neutral protease, hydrolyzed protein, immunoglobulin, recombinant human epidermal growth factor, strontium chloride, sorbitol, butylparaben, CMC (Carboxyl methyl Cellulose), xanthan gum, glucolase, enzyme, and a skin penetrating agent, etc. The invention is directed at the pathogenic mechanism that illness finds its way in by the mouth and nose, and the biologicalenvironmental antiviral cold prevention toothpaste with bio-environmental protection, virus resisting, cold prevention, as well as disease prevention and treatment effects is designed and prepared. During use, the toothpaste of the invention has cool, refreshing, icy and fragrant mouthfeel, and decomposes rapidly after entering the mouth. After tooth brushing, the ice-cold and refreshing feel remains for a long time, the bacteriostatic control time is long, the mouthfeel is refreshing, the taste is fragrant and bittersweet, and the spirit can be made cheerful, so that the toothpaste of the invention is beneficial to human health.

An ornidazole gargle for treating the non-general-infection oral diseases, such as periodontal disease, is prepared from ornidazole, menthol, rebaudiose, citric acid, polyethanediol 400, Tween-80 and water.

The invention discloses a health care Pu-er ripe tea and the preparation method, which chooses the grandifoliate planted Shai Qing Mao tea, Pu-er ripe tea, pawpaw, pseudoginseng, gynostemma pentaphyllum and Stevia rebaudianan as the raw material. The detailed procedure is that: mixing evenly the aqueous solution of the pawpaw and the pseudoginseng extractive with the Mao tea, the Pu-er ripe tea, the Stevia rebaudianan and the gynostemma pentaphyllum and then fermenting, sterilizing, pressing and packing the mixture, thus achieving the needed health care Pu-er ripe tea. The invention, on the basis of reserving the original effects of Pu-er tea, endows the product the effect of health care, which has the advantages of simple and convenient technics and high controllable degree; besides, the tea solves the problem of the traditional zymolysis that easily being affected by environment and largely shortens the ferment period. The product features cool mouthfeel and unsophisticated flavor, which has no the earthy taste of the traditional product.

The invention discloses a health care Pu-er ripe tea and the preparation method, which chooses grandifoliate planted Shai Qing Mao tea, Pu-er ripe tea, gyrophora, spina date seed, Chinese date and Stevia rebaudiana bertoni as the ingredients. The detailed procedure is that: mixing evenly the aqueous solution of the gyrophora, the spina date seed and the Chinese date extractive with the Mao tea, the Pu-er ripe tea and the Stevia rebaudiana bertoni and then fermenting, sterilizing, pressing and packing the mixture, thus achieving the needed health care Pu-er ripe tea. The invention, on the basis of reserving the original effects of Pu-er tea, endows the product the effect of health care, which has the advantages of simple and convenient technics and high controllable degree; besides, the tea solves the problem of the traditional zymolysis that easily being affected by environment and largely shortens the ferment period. The product features cool mouthfeel and unsophisticated flavor, which has no the earthy taste of the traditional product.

The invention discloses piracetam orally disintegrating tablets and a preparation method thereof. The main drug of the piracetam orally disintegrating tablets is piracetam, and the auxiliary materials comprise microcrystalline cellulose, mannitol, lactose, crosslinked polyvinylpyrrolidone, sodium cyclamate, menthol, silica gel micropowder and magnesium stearate. The piracetam orally disintegrating tablets can effectively treat senile dementia, have convenience in taking, good taste, rapid disintegration, quick absorption and high bioavailability, and provide convenience for patients with senile dementia who have inconvenience in taking medicine.

A pear juice beverage with sobering-up function is prepared from fresh pear juice, Chinese-medicinal extract, granular white sugar, honey, sorbitol, citric acid, edible essence and water through filtering fresh pear juice, concentrating and drying said Chinese-medicinal extract, mixing all together, emulsifying, boiling, homogenizing, loading in containers and sterilizing.

The invention discloses a Lactobacillus plantaru fermented shiitake mushroom and a preparation method thereof. The preparation method comprises the following steps: 1, picking Lactobacillus plantaru powder, inoculating a liquid aseptic MRS medium with the Lactobacillus plantaru powder; 2, selecting high-quality fresh shiitake mushroom as the pickled raw materials; cutting off the mushroom stem, washing silt away with clean water, slicing the mushroom into mushroom slices with the thickness of 5 mm, boiling the mushroom slices in boiling water for about 1 min, taking out the slices from the boiling water and cooling the slices, and placing the cool slices into a clean, sterilized and dry fermentation container; 3, sterilizing a pickle liquid containing salt and sucrose, subpackaging the pickle liquid into the fermentation container with the shiitake mushroom; 4, fermenting the shiitake mushroom, and subjecting the fermented shiitake mushroom to pasteurization. By adopting the above scheme, the shiitake mushroom is fermented by probiotics, and the prepared shiitake mushroom is cool in taste and has various functions of lowering cholesterol, reducing blood fat, defensing against tumor, enhancing the body's immune and promoting the absorption of nutrients.

The invention discloses a dendrobium-candidum-flower scented tea beverage. A formula of the dendrobium-candidum-flower scented tea beverage comprises the following ingredients: a dendrobium candidum flower extract, a sweet-scented osmanthus flower extract, a green tea extract, a compound stabilizer, a sweetener, L-ascorbic acid, and a sour agent; and the ratio of the dendrobium candidum flower extract to the sweet-scented osmanthus flower extract to the green tea extract to the compound stabilizer to the sweetener to the L-ascorbic acid to the sour agent is 60-90ml to 10-35ml to 7-17ml to 0.09-0.23g to 4-14g to 0.1g to 0.13-0.37g. A preparation method of the dendrobium-candidum-flower scented tea beverage comprises the following steps of carrying out pretreatment; preparing the dendrobiumcandidum flower extract, preparing the sweet-scented osmanthus flower extract, and preparing the green tea extract; blending the extracts with the compound stabilizer, the sweetener, the L-ascorbic acid and the sour agent; and then, carrying out degassing, sealing and sterilizing. The dendrobium-candidum-flower scented tea beverage prepared by adopting the formula and the preparation method is light brown in color and cool in taste, and has special mixed flavor and aroma of dendrobium candidum flower tea and sweet-scented osmanthus flower tea; and thus, varieties of tea beverages are enrichedwith nutrient quality of products improved.

The breath freshening tablet consists of filming agent 40-85 wt%, breath freshening agent 3-25 wt%, emulsifier 10-35 wt% and sweetener 0.3-3 wt%. On being set into mouth, the breath freshening tablet is dissolved immediately to generate aromatic smell, effect of preventing oral cavity diseases and functions of tranquilizing, eliminating bad smell from oral cavity, etc.

The invention discloses a making technology of a mint green tea. The technology comprises the following steps: performing fixation on fresh tea leaves, lowering the temperature of the tea leaves on which fixation is performed, rolling the tea leaves of which the temperature is lowered, drying the rolled tea leaves, and refrigerating the dried tea leaves. The technology prepares a novel green tea which is unique in taste and refreshing in mouth feel in a manner that the fresh tea leaves are combined with mint leaves, and a roller fixation machine is adopted for fixation. The making technology has the characteristics of being convenient to operate, low in labor intensity, and high in efficacy. A rolling machine can sufficiently combine the mint leaves and the tea leaves, so that the prepared mint green tea is uniform when being brewed. The mint green tea prepared by the technology is clear in tea soup, and rich in fragrance and taste and has the efficacy of refreshing and restoring consciousness.