171results about How to "Drink with confidence" patented technology

The invention relates to soybean peptide protein powder with a scientific and reasonable proportion and a preparation method of the soybean peptide protein powder. The soybean peptide protein powder comprises the following raw materials in parts by weight according to dry weights: 44-68 parts of soybean protein isolate, 18-22 parts of whey protein, 8-12 parts of soybean peptide powder, 10-14 parts of fructose, 0.4-0.6 part of silicon dioxide powder, 0.4-0.6 part of milk essence, 0.4-0.6 part of vanilla essence and 0.4-0.6 part of a compound thickening agent. The soybean peptide protein powder is elaborately researched by selecting acknowledged high-quality plant protein-soybean protein isolate and acknowledged high-quality animal protein-whey protein in scientific and reasonable proportion, and adding other components including the soybean peptide powder with abundant nutrition and good absorbency, the fructose with high sweetness and low glycemic index and the like. The product provided by the invention has the scientific and reasonable proportion, the simple preparation method, a good taste and abundant nutrition, has the effects of effectively improving and enhancing the physical quality of human bodies, improving the human immunity, and lowering the hypertension, the hyperlipidemia and the high cholesterol of the human bodies, and is particularly suitable for people at the sub-health state to eat.

Provided is a glabrous sarcandra herb and pickled Chinese cabbage soup base with the functions of invigorating blood circulation to remove stasis. The glabrous sarcandra herb and pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients are prepared from, by weight, 20-40 parts of glabrous sarcandra herb, 10-15 parts of the seed of cowherb, 10-15 parts of pollen pini, 5-10 parts of fiveleaf gynostemma herb, 5-10 parts of centipeda minima and 5-10 parts of Chaydaia tonkinensis Pitard. A production method of the glabrous sarcandra herb and pickled Chinese cabbage soup base comprises the steps that 1, pickled Chinese cabbage is selected, shredding, dewatering, sterilization, enzyme deactivation and impurity removal are carried out, and bagging and sealing are carried out; 2, all the medicine in the main ingredients is selected, thorough washing and impurity removal are carried out, and then parching, grinding, sterilization, bagging and sealing are carried out; 3, the bone soup is made, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main ingredients and bone soup are sterilized with ultraviolet light, the mixture is contained in a packaging bag to be sealed, and the finished product is prepared. The glabrous sarcandra herb and pickled Chinese cabbage base has the effects of invigorating blood circulation to remove stasis, dispelling wind and eliminating dampness and relieving swelling and pain after being used for a long time.

The invention relates to a manufacturing method of a lactobacillus fermentation vegetable protein beverage.The lactobacillus fermentation vegetable protein beverage is manufactured through the steps that 1, a fermentation base material is manufactured; 2, a lactobacillus fermentation plant protein beverage is manufactured, wherein the base material in the first step is diluted, saccharose, a stabilizing agent and an acid agent are added, and after acid of essence is adjusted, homogeneity is performed to obtain the lactobacillus fermentation vegetable protein beverage.According to the method, soybean protein is adopted as the main material, different plant proteins are added for fermentation, and the beverage has the good taste and high-quality nutrients are provided for consumers after the treating process is executed.According to the lactobacillus fermentation vegetable protein beverage, no animal products are adopted, no cholesterol or other substances are contained, and consumers can drink the lactobacillus fermentation vegetable protein beverage at ease.

A dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of dill, 10-15 parts of Eurya distichophylla Hemsl., 10-15 parts of clean rice, 5-10 parts of ulva and 5-10 parts of roxburgh peristrophe herb. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base, the effects of invigorating the stomach, promoting qi, supplementing qi, promoting the production of body fluid, promoting digestion and relieving pain are achieved after the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is taken for a long time.

A rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of rostrate Lepidogrammitis, 10-15 parts of Fortunella hindsii, 10-15 parts of Uncaria tonkinensis Havil., 5-10 parts of buckeye, 5-10 parts of Pellionia repens, and 5-10 parts of Diplazium donianum. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base, the effects of reducing fever, causing diuresis, relieving cough and asthma, nourishing heart and relieving restlessness are achieved after the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is taken for a long time.

The invention provides a water purification machine with a pure water reflux unit, which comprises a pretreatment unit, a reverse osmosis membrane filter unit, a postpositive filter unit and a pure water reflux unit, wherein the front end of the pretreatment unit is connected with a tap water port; the front end of the reverse osmosis membrane filter unit is connected with the back end of the pretreatment unit, and the back end is divided into a pure water end outlet and a concentrated water end outlet; the front end of the postpositive filter unit is connected with a pure water end outlet of the reverse osmosis membrane filter unit, and the back end is connected with a pure water outlet device; and the pure water reflux unit is respectively connected with the back end of the postpositive filter unit and the front end of the reverse osmosis membrane filter unit. According to the technical scheme of the invention, the pure water reflux unit can enable the produced water in the initial stage to flow through the postpositive filter unit and reflux into the reverse osmosis membrane for retreatment, so that the initial produced water can reach the sanitary standard, and can be drunk safely by the user.

The invention discloses a premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base. The premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base comprises, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main materials and 80-100 parts of bone soup; the main materials comprise, by weight, 20-40 parts of premna herbacea, 10-15 parts of ficus pandurta hance var. holopjulla migo, 10-15 parts of common dayflower herbs, 5-10 parts of franchet groundcherry, 5-10 parts of pileostegia viburnoides herbs and 5-10 parts of paraphlonia. The producing method includes the steps that 1, the pickled Chinese cabbages are selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation and impurity removing, bagged and sealed; 2, the various medicinal materials in the main materials are selected, washed, subjected to impurity removing, parched, ground, sterilized, bagged and sealed; 3, the bone soup is stewed, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main materials and the bagged and sealed bone soup are sterilized through ultraviolet light, then bagged into packing bags and sealed, and the finished product is prepared. If the premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base is eaten for a long time, the effects of wind dispelling, dampness eliminating, blood promoting, pain relieving, toxin resolving and swelling dispersing are achieved.

The present invention is one kind of dry wolfberry grape wine and its making process and belongs to the field of wine making technology. The making process includes mixing wolfberry fruit in 5-35 wt% and grape in 65-95 wt%, crushing wolfberry fruit, crushing grape and eliminating peel and seed, fermentation at temperature controlled in 28-30 deg.c, separation, purification, freezing and other steps. The dry wolfberry grape wine has the nutritious and healthy components of both wolfberry fruit and grape, high health care and medical effect, good taste and no side effect and is beneficial to human health.

The invention relates to a kind of ginseng grape wine as well as its preparing method which belongs to the wine products domain. The producing procedure includes the following steps: cleaning and pounding the ginseng, removing the stem of grapes and pounding to separate the grape juice, fermenting at controlled temperature, adding sugar, separating the juice, purifying and freezing treatment. The ratio (by weight) of fresh ginseng and fresh grape is 5-25:75-95. The wine in the invention has a straw color and it's quite clear; it has a smooth and refreshing mouth feel without any obvious ginseng flavor; it's a kind of dry type wine with a moderate acidity and wide incense domain.

The invention discloses a semen hoveniae plant beverage and a preparation method thereof. The preparation method comprises the following steps: mixing 15g of semen hoveniae and 15g of pueraria lobata, and adding water as heavy as five times of the obtained mixture for soaking for 30 minutes; boiling by intense fire, and then keeping faint boiling by soft fire for decocting for 1 hour; filtering and collecting a first-time extracting solution; adding water as heavy as three times to obtain residues, and boiling by the intense fire; then keeping faint boiling by the soft fire for 1 hour, filtering and collecting a second-time extracting solution; merging the two extracting solutions, and concentrating to obtain a concentrated solution with a relative density of 1.05-1.1 at a temperature of 60 DEG C; adding the obtained concentrated solution and 0.002-0.006g of sucralose to a proper quantity of pure water, dissolving, and then puttingthe obtained mixture into a constant volume pot for obtaining a constant volume of 180ml by using pure water; uniformly stirring, and then heating for boiling; and filtering, hot encapsulating, sterilizing and packaging to obtain the semen hoveniae plant beverage. The semen hoveniae plant beverage has the effects of preventing the human bodies from being damaged after drinking and avoiding chemical liver injury caused by drinking too much; and the semen hoveniae plant beverage has the advantages of simple preparation process, no introduction of organic solvents, no organic solvent residue and easiness of production.

The invention discloses an intelligent water cup. The intelligent water cup comprises a cup cover and a cup body. A sealing partition plate is arranged in the cup body, and the cup body is divided by the sealing partition plate into an upper water containing chamber and a lower installing chamber, wherein a single chip microcomputer and a power source are arranged in the installing chamber, a pressure sensor is arranged on the upper surface of the sealing partition plate, a heating sheet and a refrigeration sheet are arranged on the lower surface of the sealing partition plate, a temperature sensor, a PH sensor and a TDS water hardness sensor are arranged on the inner wall of the water containing chamber, and a temperature setting module and a display panel are arranged on the outer wall of the water containing chamber; the power source, the pressure sensor, the heating sheet, the refrigeration sheet, the temperature sensor, the PH sensor, the TDS water hardness sensor, the temperature setting module and the display panel are electrically connected with the single chip microcomputer respectively. By means of the intelligent water cup, a user can directly understand the water quality of water in the water cup, and can trustingly drink water in the water cup.

The invention discloses a cambodia-dracaena-leaf cough-and-asthma relieving pickled Chinese cabbage soup base. The cambodia-dracaena-leaf cough-and-asthma relieving pickled Chinese cabbage soup base comprises, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main materials and 80-100 parts of bone soup; the main materials comprise, by weight, 20-40 parts of cambodia dracaena leaves, 10-15 parts of cymbidium ensifolium flowers, 10-15 parts of fiveleaf akebia fruits, 5-10 parts of agriophyllum squarrosum, 5-10 parts of parochetus communis buch and 5-10 parts of pileostegia viburnoides herbs. The producing method includes the steps that 1, the pickled Chinese cabbages are selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation and impurity removing, bagged and sealed; 2, the various medicinal materials in the main materials are selected, washed, subjected to impurity removing, parched, ground, sterilized, bagged and sealed; 3, the bone soup is stewed, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main materials and the bagged and sealed bone soup are sterilized through ultraviolet light, then bagged into packing bags and sealed, and the finished product is prepared. If the cambodia-dracaena-leaf cough-and-asthma relieving pickled Chinese cabbage soup base is eaten for a long time, the effects of cough and asthma relieving, liver soothing, qi regulating and lung qi replenishing and restoring are achieved.

The dry wolfberry fruit-grape wine is prepared through the steps of mixing fresh wolfberry fruit in 5-35 wt% and fresh grape in 65-95 wt%, crushing, fermenting via controlling temperature in 28-32 deg.c, adding sugar, separating, purifying, freezing and other steps. The dry wolfberry fruit-grape wine has the double health functions of both wolfberry fruit and grape, good taste and no side effect.

The invention relates to fructus trichosanthis root tea capable of relieving chest stuffiness and reducing mass and a production method thereof. The fructus trichosanthis root tea capable of relieving chest stuffiness and reducing mass is prepared from fructus trichosanthis root, eagle wood, arnebia euchroma, Rhus chinensis, costus root, myrobalan fruit, cress, perilla fruit, mistletoe, piper longum and common bombax flower, which serve as raw materials. The production method mainly comprises the following steps: (1) getting the materials ready according to a formula, and cleaning; (2) baking and sterilizing; (3) selecting the baked raw materials according to the formula; (4) grinding the raw materials, mixing the raw materials and frying the raw materials in a mixed manner; (5) soaking the raw materials, decocting time after time, and extracting filtrates time after time; (6) mixing the filtrates, concentrating the filtrates, so as to obtain a concentrate, and drying the concentrate, so as to obtain mixed powder; (7) bagging and disinfecting, thereby preparing a finished product. The fructus trichosanthis root tea capable of relieving chest stuffiness and reducing mass, disclosed by the invention, has the effects of relieving chest stuffiness and reducing mass, invigorating Qi and soothing nerve as well as clearing heart-fire and easing mind in long-term use.

The invention discloses a water dispenser with a disinfection function. The water dispenser comprises a smart seat, a hot water tank and a cold water tank, wherein a water storage tank is arranged at the lower side of the smart seat; the water storage tank is communicated with the hot water tank and the cold water tank; each of the hot water tank and the cold water tank comprises a rodlike first electrode and a rodlike second electrode; each second electrode is opposite to the corresponding first electrode in polarity and sleeves the outer side of the first electrode; each first electrode and each second electrode are electrically connected with a pulse transmitter; a seal cavity is enclosed by adopting an insulating material between each first electrode and the corresponding second electrode; the water storage tank communicates with the seal cavity; a heater is arranged in the seal cavity of the hot water tank; and an electric field is generated between the first electrode and the second electrode and water is disinfected through the electric field, so that the disinfection effect is good, the office staff securely drink the water treated by the water dispenser, and the physical discomfort caused by a virus contained in the water is avoided.

The invention provides a high-capacity low-power water storage type lukewarm water drinking fountain. The high-capacity low-power water storage type lukewarm water drinking fountain comprises a waterinflow assembly, a water boiling assembly, a conduction assembly and a water storage assembly. The water inflow assembly comprises a main water inlet pipe; the conduction assembly comprises a conduction water pipe; the water boiling assembly comprises a heating container, a water boiling tube, a heating device and a first temperature sensor, wherein the heating device and the first temperature sensor are arranged on the heating container; the water storage assembly comprises a water storage tank, a second temperature sensor, a lukewarm water pipe, a water drain pipe and a drainage electromagnetic valve, wherein the second temperature sensor is arranged on the water storage tank, the lukewarm water pipe and the water drain pipe are connected with the water storage tank, and the drainage electromagnetic valve is arranged on the water drain pipe; the heating container is connected with the main water inlet pipe, and the conduction water pipe is connected with the heating container and thewater storage tank; when the water temperature of water in the water storage tank is lower than a set temperature, the drainage electromagnetic valve is opened, and the water flows out from the waterdrain pipe; and meanwhile, water of the heating container is supplemented into the water storage tank through the conduction water pipe until the water temperature of the water in the water storage tank reaches the set temperature, and the drainage electromagnetic valve is closed. Compared with related technologies, the high-capacity low-power water storage type lukewarm water drinking fountain provided by the invention has the advantage that uninterrupted lukewarm boiled water supplying can be achieved.

The invention relates to a hydrogen-rich water preparation method. The method includes steps of tap water purification, vacuum degassing, ultrasonic atomization, pressurization for hydrogen enrichment and finished product production. By adoption of the process including vacuum degassing, ultrasonic atomization and pressurization for hydrogen enrichment to produce hydrogen-rich water, chemical reaction in a production process is avoided while close fusion of water molecules and hydrogen molecules is realized, long-term stability of hydrogen content can be guaranteed, and the prepared hydrogen-rich water is safer and healthier for people to drink at ease.

The invention discloses a vegetable fermented beverage enriched with anthocyanin, discloses a preparation method of the beverage, and belongs to the technical field of beverages and processing of the beverages. The vegetable fermented beverage enriched with anthocyanin is prepared by adopting a fermentation method, wherein the weight ratio of raw materials is as follows: the ratio of celeries to purple cabbages is 1 to (2-5). In a fermentation process, the raw materials are subjected to enzyme deactivation by boiled water and then are mixed with a suitable amount of the boiled water; then a mixture is cooled until the central temperature is 40-50 DEG C and a primer containing a lot of lactobacillus, saccharomycetes and other probiotics is added; and then a mixture is sealed and statically fermented without agitation. Strains are fermented layer by layer and flora are mutually inhibited and influenced; and in a slow fermentation process, the generation of beneficial substances is facilitated so that the optimal fermentation effect is realized. The product is fermented by pure vegetables and is enriched with various types of lactobacillus and saccharomycetes, various types of enzymes, anthocyanin and the like, so that the vegetable fermented beverage is good for digestion, has the effects of improving appetite, protecting angiocarpy and improving a capability of resisting radicals by a human body, and is very beneficial to body health.

The invention provides a pickled Chinese cabbage soup base with ottelia alismoides for relieving cough and clearing internal heat. The soup base is prepared from the following components in parts by weight: 25-40 parts of pickled Chinese cabbages, 15-20 parts of a main ingredient and 80-100 parts of bone soup, wherein the main ingredient is prepared from the following medicinal materials in parts by weight: 20-40 parts of ottelia alismoides, 10-15 parts of folium sennae, 10-15 parts of spatholobus suberctu, 5-10 parts of feather cockscomb seeds, 5-10 parts of radix ranunculi ternate and 5-10 parts of herba siegesbeckiae. The preparation method comprises the following steps of (1) shredding the pickled Chinese cabbages, conducting dehydration, sterilization, enzyme deactivation and impurity removal, filling a bag with the pickled Chinese cabbage shreds, and sealing the bag; (2) washing the medicinal materials in the main ingredient, removing impurities, conducting baking-frying, grinding and sterilization, filling a bag with the medicinal materials, and sealing the bag; (3) stewing bone soup, cooling the bone soup, filling a bag with the bone soup, and sealing the bag; and (4) sterilizing the pickled Chinese cabbages, main ingredient and bone soup which are filled in the sealed bags with an ultraviolet ray, filling a package bag with the bags, and conducting plastic encapsulation to prepare a finished product. The pickled Chinese cabbage soup base with ottelia alismoides has the effects of clearing heat, relieving cough, clearing internal heat, diminishing inflammation, eliminating phlegm and relieving asthma when being taken for a long time.

The invention discloses health-care rose and bur fruit juice beverage, belongs to health-care juice beverage, and aims to provide health-care juice beverage which is rich in nutrition, tastes pure, smells good, has a certain effect on skin protection and beauty maintaining and is suitable for most people. The health-care rose and bur fruit juice beverage is mainly prepared from rose water, sugar bur fruit juice, alkaline mineral water or pure water according to the volume ratio of 2 to 1 to 2, wherein the rose water is prepared from fresh rose flowers through a water vapor distillation method; the weight ratio of the fresh rose flowers to water is 1 to 1.5; according to the weight percentage, the sugar bur fruit juice contains 50 to 60 percent of original bur fruit juice and 40 to 50 percent of fructose. The health-care rose and bur fruit juice beverage has certain effects of preventing cardiovascular diseases, treating scurvy, promoting wound healing, preventing gingival bleeding, promoting inhalation of iron by the intestinal tract, blocking synthesis of a nitro compound in a human body, preventing cancer and the like, and is the health-care juice beverage which is rose-scented and tastes refreshing.

The invention relates to a high-efficiency lossless cleaning method of tea leaves. The method comprises the following steps: placing fresh tea leaves in a constant-temperature freezer, pre-cooling the fresh tea leaves for 12-20 min, completely immersing the pre-cooled tea leaves in a barley enzyme cleaning solution with the enzyme activity concentration of 0.13-0.28 [mu] / ml for 25-30 h, tiling the immersed tea leaves on a draining device, and sequentially carrying out overturning rinsing, spray flushing, ultrasonic cleaning and cold air blowing until the tea leaves are dry to obtain clean tea leaves for subsequent processing. The method has the advantages of high cleanness of cleaned tea leaves, small influences on the tea leaves, no destroy of the effective components of the tea leaves, and very small loss of the effective component tea polyphenols in the tea leaves, realization of the produced tea leaves being safety drunk, great improvement of the quality of the tea leaves, reduction of the labor intensity of workers, improvement of the cleaning speed of the tea leaves, simple process and cost saving.

The invention discloses novel plant-based yoghurt and a preparation method thereof. The novel plant-based yoghourt is prepared from the following raw materials by the mass percentage: 5%-8% of instant bean flour, 5%-7% of white granulated sugar, 0.5%-1.0% of soluble soybean polysaccharide, 1%-2% of isomaltulose, 70%-80% of purified water, 0.016%-0.02% of a lactic acid bacteria starter, 4%-8% of concentrated apple juice, 0.5%-1% of citrus dietary fiber, 5%-8% of pure coconut powder and 1%-5% of coconut milk. The instant bean flour and the pure natural coconut powder are used as main plant-based raw materials and protein sources, the stirring type plant-based yoghourt which can cover unpleasant flavors such as beany flavor and the like, has the bean flavor of soybeans and light coconut flavor, is relatively fine in state and is rich in dietary fibers is prepared, unpleasant flavors such as beany flavor easily appearing after the plant-based yogurt is fermented are overcome, and meanwhile, the problem that the stirred plant yogurt is not fine and smooth in texture is solved.

The invention discloses a navel orange enzyme nutrient solution and a preparation method thereof and relates to the technical field of biological fermentation solutions. The navel orange enzyme nutrient solution comprises raw materials including navel oranges, dried liquorice, honey, oligosaccharide, dried yeast and water. The preparation method comprises steps as follows: the navel oranges are subjected to pulp making firstly, the dried liquorice is boiled with water, is cooled and then is uniformly mixed with the honey, the oligosaccharide and the dried yeast, water is added, and the mixture is uniformly mixed and placed in a container for sealing fermentation; finally, acquired fermentation broth is processed and extracted with an supercritical fluid extraction and separation technology, and the navel orange enzyme nutrient solution is obtained. According to the navel orange enzyme nutrient solution and the preparation method thereof, the safe navel orange enzyme nutrient solution which is free of side effects and can be taken as a beverage for drinking is prepared with lower cost and the simple method, can replace western medicine, effectively assists a body in automatic regulation of blood pressure and can be used for reducing cholesterol, and hypertension, hyperglycemia and hyperlipemia can be relieved and repaired when the human body is properly supplemented with the orange enzyme.

The invention provides a herbal tea beverage prepared from vine tea.The herbal tea beverage is prepared from, by weight, 15-35 parts of vine tea, 15-30 parts of serrate rabdosia herb, 15-30 parts of common selfheal fruit-spike, 12-25 parts of mulberry leaves, 12-25 parts of lalang grass rhizomes, 10-20 parts of fiveleaf gynostemma herb, 10-20 parts of dandelions, 10-15 parts of barbary wolfberry fruit, 10-15 parts of hawthorn fruit and 5-10 parts of licorice roots.The invention further aims at providing a preparation method and application of the herbal tea beverage prepared from the vine tea.The herbal tea beverage prepared from the vine tea has the functions of clearing heat, removing toxicity, eliminating jaundice, dispelling dampness, achieving antisepsis and anti-inflammation, protecting the liver and enhancing immunity; no pigment is added in the preparation process, no preservative or other additive is added in the preparation process, and people can drink the herbal tea beverage safely.

The invention provides a pickled Chinese cabbage soup base with saussurea amurensis for clearing heat and eliminating dampness. The soup base is prepared from the following components in parts by weight: 25-40 parts of pickled Chinese cabbages, 15-20 parts of a main ingredient and 80-100 parts of bone soup, wherein the main ingredient is prepared from the following medicinal materials in parts by weight: 20-40 parts of saussurea amurensis, 10-15 parts of elatostema schizocephalum, 10-15 parts of colysis wrightii, 5-10 parts of gomphostemma roots, 5-10 parts of laurel sweetleaf barks and 5-10 parts of kirilow rhodiola rhizomes and roots. The preparation method comprises the following steps of (1) shredding the pickled Chinese cabbages, conducting dehydration, sterilization, enzyme deactivation and impurity removal, filling a bag with the pickled Chinese cabbage shreds, and sealing the bag; (2) washing the medicinal materials in the main ingredient, removing impurities, conducting baking-frying, grinding and sterilization, filling a bag with the medicinal materials, and sealing the bag; (3) stewing bone soup, cooling the bone soup, filling a bag with the bone soup, and sealing the bag; and (4) sterilizing the pickled Chinese cabbages, main ingredient and bone soup which are filled in sealed bags with an ultraviolet ray, filling a package bag with the bags, and conducting plastic encapsulation to prepare a finished product. The pickled Chinese cabbage soup base with saussurea amurensis has the effects of clearing heat, eliminating dampness, purging internal fire, removing toxicity and tranquilizing by nourishing the heart when being taken for a long time.

A scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow is prepared from, by weight, 25-40 parts of pickled mustard-green, 15-20 parts of a main material and 80-100 parts of bone soup. The main material is prepared from, by weight, 20-40 parts of scirpus planiculmis, 10-15 parts of roots of moghania fruticulosa (wall. ex call.) wang et tang, 10-15 parts of whole grass of pachysandra terminalis sieb. et zucc., 5-10 parts of denseflower bulbophyllum herb, 5-10 parts of polygonum chinense and 5-10 parts of agriophyllum seeds. A production method of the scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow comprises the steps that firstly, pickled mustard-green is selected and shredded, and the shredded pickled mustard-green is dehydrated, sterilized, subjected to enzyme deactivation and purification, bagged and sealed; secondly, the medical materials in the main material are selected, thoroughly cleaned and purified, and then are parched, ground, sterilized, bagged and sealed; thirdly, the bone soup is stewed, cooled, bagged and sealed; fourthly, the bagged and sealed pickled mustard-green, the bagged and sealed main material and the bagged and sealed bone soup are sterilized with ultraviolet rays, and then put into a packaging bag for plastic packaging, and thus the finished product is obtained. The scirpus planiculmis pickled mustard-green soup base for removing blood stasis and promoting menstrual flow has the effects of removing blood stasis and promoting menstrual flow, relieving rigidity of muscles and activating collaterals, and regulating menstruation and arresting leucorrhea when taken for a long term.

The invention discloses a kudzu vine root and cassia seed solid beverage and a preparation method thereof. The beverage is prepared from 2-4 g of kudzu vine roots, 2-4 g of cassia seeds, 0.5-1.5 g of hawthorn fruits, 0.5-1.5 g of allium macrostemon, 0.5-1.1 g of purple perilla, 0.5-1.1 g of L-calcium aspartate, 0.001-0.008 g of vitamin B3, 0.008-0.02 g of taurine, 0.2-0.4 g of L-carnitine and 0.005-0.03 g of sucralose. The kudzu vine roots, the hawthorn fruits, the allium macrostemon and the purple perilla are dried and ground into superfine powder A; the cassia seeds are roasted, smashed and ground into superfine powder B, the superfine powder is mixed with the superfine powder A, the L-calcium aspartate, the vitamin B3, the taurine, the L-carnitine and the sucralose, bagged and packaged, and therefore the beverage is obtained. The compatibility of medicines is simple, the preparation method is simple, and no toxic or side effect is produced. In the whole process, no any waste is produced, and the dietary pattern of people can be improved; the kudzu vine root and cassia seed solid beverage is used for regulating lipid, decreasing blood pressure and blood glucose, inhibiting blood platelet activity, and preventing and treating cardiovascular and cerebrovascular diseases and is suitable for sub-health population.

The invention provides a water dispenser and a water dispenser control method. The water dispenser comprises a heating device for heating water, a refrigerating device in liquid communication with theheating device and used for reducing the temperature of the water heated by the heating device, and a controller in signal communication with the heating device and the refrigerating device. The refrigerating device comprises a water pipe device in liquid communication with the heating device and used for receiving the water heated by the heating device. The water pipe device comprises a flat water pipe, a heat conduction device connected to the water pipe device, and a cooling device for conducting air-cooling on the water pipe device and the heat conduction device.

The invention discloses mobile type disaster-relief and emergency water treatment equipment which is suitable for any severe environment, can treat water with any water quality and can realize water quality treatment under the condition without external power supply. The invention simultaneously integrates a main desalting system and an auxiliary desalting system in the same container body, wherein power is directly supplied to the main desalting system by a power supply at the periphery; the power is directly supplied to the auxiliary desalting system by a generator arranged in the container body; and meanwhile, the mobile type disaster-relief and emergency water treatment equipment utilizes a first high-pressure system and a second high-pressure system to carry out desalting treatment on the water with different water qualities, including underground bitter water, seawater, river water, polluted freshwater and the like; and in the treatment process, drinking water for drinking and domestic water for daily life can be generated. The mobile type disaster-relief and emergency water treatment equipment can be widely applied to the field of the water treatment equipment.