57results about How to "Elegant fragrance" patented technology

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses a lotus leaf health care drink and a method for preparing the same. The formula of the drink comprises main materials and auxiliary materials, wherein the main materials comprise the following components in percentage by weight: 1 to 2 percent of lotus leaf, 5 to 10 percent of chrysanthemum, 10 to 20 percent of honeysuckle flower, 10 to 20 percent of fructus momordicae, 10 to 20 percent of liquorice and 10 to 20 percent of hawthorn; and the auxiliary materials comprise the following components in percentage by weight: 0.001 to 0.003 percent of acid flavoring agent, 0.01 to 0.03 percent of sweetening agent, proper amount of edible essence and sodium citrate, and the balance of water. The preparation method comprises the following steps of: soaking dry lotus leaves, adding other ingredients for leaching, filtering I, adding the auxiliary materials, stirring and mixing, filtering II, sterilizing, packaging and obtaining the finished products. The lotus leaf health care drink of the invention is light yellow or brown yellow, has faint scent of the lotus leaves and also has the effects of clearing away heat and removing toxins, neutralizing the effect of alcoholic drinks and nourishing the stomach, and producing the body fluid and quenching thirst.

The present invention belongs to the field of cigarette packing technology. The essence fore aluminum foil paper for packing cigarette consists of Peru extractum, tree moss concrete, tamarind extractum, refined rose oil, tobacco extractive, bourbonal, ethyl acetate, isoamyl acetate, benzyl cinnamate, erthyl maltol, phenethyl alcohol, carvol, 4-hydroxy-2, 5-dimethyl-3(2H)-furaldone, propylene glycol and alcohol in certain proportion. It has rich fragrancy and high quality stability.

The invention relates to a fermented wild rose wine and a preparing method thereof. The wild rose wine mainly comprises wild rose petals, small berries and purified water. The preparing method includes the followings steps that the small berries are smashed, the smashed small berries and the purified water are mixed to prepare extracting liquid, wild roses are added into the extracting liquid to be extracted, the sugar degree is adjusted with white granulated sugar after extracting is over, SO2 is added, fermentation liquid is prepared, activated fruit wine yeast is added after 12 hours to be fermented, new wine is obtained in the mode that juice and dregs are separated after fermentation is over, aging and clarifying are carried out, and raw wild rose wine is obtained; according to product design or the standard, the raw wine is mixed, bottling and sterilizing are carried out with the conventional filling and sterilizing method, and the finished product wine is obtained. According to the fermented wild rose wine and the preparing method thereof, the problems that flower wine is instable in color and is not matched with wine-making raw materials in color, and the taste is poor are solved, and the made wild rose wine is bright and lifelike in color, mild in fragrance, mellow in taste and rich in nutrient, and has the effects of maintaining beauty and keeping youth.

The invention discloses a regulating agent capable of enhancing the sweet aroma of tobacco leaves. The regulating agent is prepared from the following raw materials in parts by weight: 2.00-3.32 parts of L-aspartic acid, 2.32-3.88 parts of L-histidine, 0.46-0.69 part of L-proline, 0.52-0.77 part of L-isoleucine, 2.13-3.46 parts of potassium hydroxide, and 2.50-3.50 parts of sucrose ester. The invention further provides a method for processing the tobacco leaves by adopting the regulating agent capable of enhancing the sweet aroma of the tobacco leaves. The method comprises the steps of preparation of regulating agent stock solution, pretreatment on the tobacco leaves, baking of the tobacco leaves, and the like. According to the method provided by the invention, after L-aspartic acid, L-histidine, L-proline and L-isoleucine have cation exchange reaction with potassium hydroxide, amino acid potassium salt is formed, and the solubility of the amino acid potassium salt is relatively high, so that the problem that the solubility of amino acid is relatively low is effectively improved, further, the absorption by the tobacco leaves is facilitated, the occurrence of Maillard reaction is promoted, the number of the products of the Maillard reaction greatly increases, therefore, the sweet aroma of the tobacco leaves is effectively enhanced, and the fluctuation of product quality caused by environmental deviation is reduced.

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

The invention discloses an aromatherapy mosquito-repellent liquid, which is prepared by compounding eucalyptus oil, patchouli oil, zedoary turmeric oil, dementholized peppermint oil, rose oil, star anise oil and isopropanol. The aromatherapy mosquito-repellent liquid has a remarkable mosquito-repellent effect. The mosquito-repellent rate reaches up to 94.2%. Ratio of the components is reasonable. As scent is simple and elegant, the product is easy to accept for people.

The invention discloses a brewing method for ecological xiaoqu wine containing pyracantha fortuneana. The brewing method comprises the twelve steps of material preparing, primary moistening, soaking, steaming, braising, re-steaming, saccharifying, pyracantha fortuneana fruit pretreating, fermenting, wine steaming, cellaring and finished product obtaining. The brewing method has the beneficial effects that maize is primarily moistened before being formally soaked, so that cell membranes are more easily cracked, and maize is conveniently and sufficiently pasted; maize seedling water is adopted during soaking, so that the flavor of the pyracantha fortuneana can be better kept and strengthened; the maize can be more sufficiently expanded and cracked after being repeatedly soaked and moistened; during fermentation, mixed fermentation is performed on pyracantha fortuneana pulp and fermented grains; the environment temperature is directly reduced during saccharifying and fermentation, so that the saccharifying time and fermentation time can be prolonged, the saccharifying and fermentation processes are sufficient, not only can the utilization ratio of starch and liquor yield be increased, but also the wine is more gentle, mellow and sweet in flavor, stronger and longer in fragrance and elegant in fruity flavor; a specially-made selenium-carbon cover plate for a pottery pot is adopted during cellaring, so that the wine can be better aged.

The invention belongs to the technical field of food processing, and relates to a preparation method of olive residue powder tea. The preparation method comprises the following steps of (1) performing squeezing and centrifugation: picking olive fruits, removing branches and leaves, cleaning the picked olive fruits without the branches and leaves, crushing the cleaned olive fruits to obtain olive pulp, and performing separation with a centrifuge to obtain oil, water and residues; (2) pretreating olive residues: performing microwave drying on the olive residues, crushing the dried olive residues, and screening the crushed olive residues so as to obtain the olive residue powder; (3) performing decoloration: adding an alkaline hydrogen peroxide solution into the olive residue powder for decoloration, washing solid phases with water until no hydrogen peroxide residues are generated, and then performing drying; (4) performing fragrance blending: uniformly mixing crushed dried jasmine flowers with the obtained olive residue powder so as to obtain the finished product of the olive residue powder tea; and (5) performing sterilization and packaging. The method disclosed by the invention is easy to make and suitable for industrialized production.

The invention relates to a morning tea bag for preserving health in autumn. The morning tea bag is prepared from 2-3 parts by weight of autumn tea and green tea particles, 1-2 parts by weight of liquorice particles and 1-2 parts by weight of Chinese wolfberry fruit particles according to the method comprising the following steps: crushing finished green tea for later use after drying; adding honey in raw liquorice tablets, crushing for later user after drying at a constant temperature; crushing fresh Chinese wolfberry fruit for later use after vacuum freeze drying; and sterilizing at a high temperature after uniformly mixing substances obtained through crushing and fried cassia seed, and sub-packaging to obtain the morning tea bag. According to the morning tea bag, according to a four-season health preserving principle, raw materials are reasonably taken and matched; and by adopting a special process, natural original tastes of the raw materials are preserved, thus a production process is simplified, and the production cost is lowered. The prepared health-preserving tea bag has the characteristics of being uniform in particles, being nutritional, being fresh and natural in taste, being mellow in aftertaste and the like, has an auxiliary relieving function on symptoms such as the stomach illness, chronic bronchitis and common cold in autumn, has a certain function of reducing fat, blood pressure and blood sugar, and is suitable for being used as morning and forenoon health-preserving tea in autumn.

The invention discloses a preparation method of a maca wine. The method comprises the following steps: (1) soaking rice; (2) washing and flushing; (3) stewing; (4) feeding into a jar; (5) saccharifying and fermenting (6) squeezing; (7) boiling wine; (8) putting the wine into the jar, sealing and aging; (9) mixing the wine; (10) freezing and clarifying; (11) filtering; (12) filling; (13) carrying out a lamp inspection; (14) spraying, cooling and airing; and (15) labeling, spraying the code, packaging and warehousing. By the preparation method disclosed by the invention, the maca is effectively utilized; meanwhile, the quality and the efficiency of the maca wine are ensured; the prepared maca wine is fine is mouthfeel, fragrant and elegant, comprehensive in nutritional ingredient and extremely high in nutrient value.

The present invention relates to a cerasus humilis fruit wine made up by using psammophyte cerasus humilis fruit as raw material and its making method. (1) breaking cerasus humilis fresh fruit, (2) fermentation; (3) adding pectinase and red wine yeast, fermentation, regulating acid and regulating sugar; (4). separating and removing residuum; (5) fermentation; (6) apple milk fermentation; (7) overhauling; and (8) clearing so as to obtain the invented product cerasus humilis fruit wine with red colour and palatefull taste.

The invention relates to the field of light chemical industry, and aims to provide a large-fruit red sandalwood dye and a fabric dyeing method. The extraction method of the large fruit red sandalwood dye comprises the steps of: taking the large fruit red sandalwood waste material, mechanically pulverizing it, placing it in an aqueous ethanol solution, using plant ash to adjust the pH value of the solution, ultrasonic extraction and suction filtration of the extract, and vacuum distillation and concentration Can obtain big fruit red sandalwood dyestuff; This dyeing method comprises the steps: the big fruit red sandalwood dyeing solution is configured with the gained big fruit red sandalwood dye with alum, leveling agent, deionized water etc. with proper bath ratio, temperature, Under the condition of pH value, immerse the fabric into the dyeing solution of red sandalwood and dye it in a water bath, take out the fabric, wash it in cold water and dry it. The invention has the advantages of simple extraction process, good extraction effect, environmental protection and pollution-free extraction and dyeing process, high color fastness of dyed fabrics, long-lasting fragrance, safe to wear, certain antibacterial, anti-inflammatory and medicinal health effects, and has a very broad market prospect.

The invention discloses a golden camellia flower tea and a production process thereof, and relates to an edible method of the golden camellia flower tea and the production process of the golden camellia flower tea. The golden camellia flower tea and the production process thereof have the beneficial effects that the golden camellia flower tea and the production process thereof have no any additionduring the preparation process, ensure pure natural, completely retain natural trace elements, have the quality of normal varieties, original ecology and pure natural, and compared with other kinds of golden camellia, Baoshu golden camellia is more full in flowers, thick in petals, numerous in stamen or pistil, golden yellow and transparent, and elegant in fragrance; moreover, the temperature ofthe golden camellia flower tea and the production process thereof is gradually reduced, so that nutritional ingredients in the golden camellia can be maintained, and the color and shape of the goldencamellia are also maintained; meanwhile, the golden camellia flower tea can be put together with bird's nests, ginseng, cordyceps sinensis, lucid ganoderma and the like for cooking a soup, more than 400 kinds of enriched nutritious materials are all used, and the golden camellia flower tea has excellent health-preserving and health-care effects.

The invention relates to the technical field of traditional Chinese medicinal preparations, in particular to an agilawood traditional Chinese medicinal composition and a preparation method and an application thereof. The traditional Chinese medicinal composition is prepared from an agilawood extract, a semen cassiae extract, a lonicera japonica extract and a folium mori extract. The traditional Chinese medicinal composition is characterized in that a proper raw material proportion is adopted, the effects of the components are combined perfectly, the effects of the traditional Chinese medicinal components are brought to into full play, a better effect than that of a single dose is achieved, eyestrain can be relieved, ophthalmic diseases can be prevented and treated, antisepsis and anti-inflammation effects are achieved; moreover, the agilawood traditional Chinese medicinal composition has no stimulation to eyes, has elegant fragrance, and can make people free happy.

The invention discloses a group of aroma-producing fungi in Paphiopedilum barbigerum Tang etWang roots and application. The fungi are named as Tulasnella.sp XYDL003 and Tulasnella.sp XYDL040. The twostrains are preserved in the China Center for Type Culture Collection (CCTCC for short, Luojia hill, Wuchang, Wuhan, and postcode: 430072), and have the preservation numbers of CCTCC M 2020122 and CCTCC M 2020123. The aroma-producing fungi are separated from the root system of Paphiopedilum barbigerum Tang etWang and have rich fruity aroma; in aroma metabolites generated by the aroma-producing fungi, gamma-decalactone has strong coconut and peach fruity aroma; and the discovery of the fungi provides a new microbial resource for replacing plants to originally produce flavors and fragrances.

The invention discloses an application of lignum dalbergiae odoriferae oil in preparing a medicament for resisting human pathogenic bacteria, and also discloses a lignum dalbergiae odoriferae perfume using the lignum dalbergiae odoriferae oil as an active component. The lignum dalbergiae odoriferae perfume disclosed by the invention utilizes the sterilizing efficacy of the lignum dalbergiae odoriferae oil to achieve the purpose of refreshing air, has a simple formula and elegant fragrance, reserves the original unique fragrance of the lignum dalbergiae odoriferae, and simultaneously has the efficacies of sterilizing bacteria and refreshing air, thus having good market development prospects.

The invention relates to the technical field of aromatherapy liquid, in particular to aromatherapy liquid with antibacterial performance. The aromatherapy liquid comprises the following components in parts by weight: 50-80 parts of water, 20-50 parts of low carbon mixed alcohol, 1--10 parts of plant essential oil, 0.5-2 parts of polyglycerol fatty acid monoester and 0.5-2 parts of ethoxylated monoglyceride. The natural plant essential oil is pure and elegant in fragrance and is complex in ingredient, and contains multiple types of compounds, and terpene compounds, such as linalool, contained in the natural plant essential oil have very high antibacterial activity on escherichia coli, proteusbacillus vulgaris, mycobacterium enteritidis, staphylococcus, saccharomyces cerevisiae, tritirachium album, aspergillus niger and the like; polyglycerol ester is a common and safe food additive, and in the aromatherapy liquid, the polyglycerol ester not only can serve as a bacteriostatic agent but also can serve as a solubilizing agent, so that the addition of other components of the product is reduced, the formula is simple, and the cost is reduced; and the natural plant essential oil and the polyglycerol fatty acid monoester are combined and are synergistic, so that the antibacterial effect is better.

The invention discloses high-fiber type mandulapalka residue cakes and a making method. The high-fiber type mandulapalka residue cakes are made of low-gluten flour, mandulapalka residue powder, corn oil, honey and eggs in a certain ratio. The making method comprises the following steps: A, selecting materials, namely selecting mandulapalka; B, blending the materials, namely mixing the mandulapalkawith water according to a certain ratio, pulping, and filtering; C, drying, namely drying the obtained mandulapalka residues in a drying oven so as to obtain mandulapalka residue powder; D, beating,namely beating a full-egg liquid and honey with an eggbeater, and uniformly mixing; E, stirring, namely uniformly stirring the corn oil with the mixed liquid; F, adjusting powder, namely uniformly mixing the mixed liquid with the mandulapalka residue powder, and screening the low-gluten flour twice; G, leaving to stand, namely leaving the blended dough at a room temperature; H, baking, namely baking molded cakes in an oven, thereby obtaining the high-fiber type mandulapalka residue cakes. The making method is feasible and simple and convenient to operate, soybean residues are retained after filtration, and through reasonable nutrition matching and baking, the high dietary fiber type low-calorie food is very beneficial to human health in long-term use.

The invention discloses a method for making a sage-scented lip balm. The method comprises the following steps: A. Mix and stir the coconut oil and glycerin in the parts by weight. The stirring time is not less than 2 hours. After the stirring is completed, Add clary sage essential oil and rosemary essential oil, and heat to 110°C-120°C; B, take the natural oil of the stated weight, and heat until completely melted to liquid; C, take the honey and beeswax of the stated weight, and heat until completely melted into liquid; D, mix the mixed coconut oil with natural oil, add vitamin E, vitamin A and vitamin B, stir evenly, and the stirring time is not less than 1 hour; E, add the melted honey and beeswax In the mixture obtained in step D, reheat to 90°C-100°C and mix and stir evenly; F, the obtained mixture is poured into a lipstick mold, cooled, and left to stand. The preparation method of the invention is simple and easy to operate.

The invention discloses a dissolved medicine containing olives, flowers and plants. The dissolved medicine is made from raw materials in parts by weight as follows: 120-150 parts of the olives, 20-25 parts of honey, 10-15 parts of lemon grass, 8-10 parts of mint, 10-15 parts of osmanthus fragrans, 6-8 parts of plum blossom, 2-3 parts of dandelion, 3-5 parts of lagochilus leiacanthus, 1-2 parts of poria cocos, 2-4 parts of matteuccia struhiopteris, 1-2 parts of herba violae, 1-2 parts of herbs of sharpfruit calanthodes, 2-3 parts of gentian, 3-4 parts of Indian kalimeris, 8-10 parts of sweet almonds, 5-8 parts of fructus cannabis and 30-40 parts of coconut juice. According to the invention, the lemon grass, the mint, the osmanthus fragrans and the plum blossom are added into the dissolved medicine, so that aromatic flavor, fragrance and elegance are achieved; the olives are processed by the honey and the coconut juice, so that the medicine tastes better, is fragrant, sweet and delicious; the nutrition of the medicine is more abundant due to addition of the sweet almonds and the fructus cannabis; and the dissolved medicine has the functions of clearing away the lung heat, relieving sore throat, helping produce saliva, slaking thirst, tonifying the spleen, nourishing the stomach and inducing diuresis to reduce edema for long-term brewing for drinking.

The invention discloses a lavender fragrant soothing straw board. The lavender fragrant soothing straw board is made of the raw materials: crop straw, lavender, albizia bark, coconut charcoal fiber, nano-magnesium oxide, micro-silica powder, mung bean starch, polyanionic cellulose and deionized water. The straw board is non-toxic, odorless, formaldehyde-free, green and environmentally friendly, has high strength, excellent fire resistance, good heat resistance, light weight and more lavender scent, and is convenient for transportation and construction and installation. All properties of the straw board meet corresponding requirements. Furniture made of the straw board, in the long term, can relieve stress, relax the spirit, soothe the nerves, help sleep, relieve depression and the like, thereby increasing the high added value of crop straw. The market application prospect of the straw board is very broad.

The invention discloses a method for producing fragrant shoe shining paper. The method comprises the following steps: preparing an AB mixed solution; preparing a standby solution; preparing a mixed solution, namely uniformly mixing and stirring the following components in parts by mass: 5 parts of oleic acid, 5 parts of castor oil, 5 parts of the AB mixed solution, 5 parts of white oil, 5 parts ofethanol, 5 parts of yellow soap and 5 parts of chemical essence; preparing a soaking solution, namely uniformly stirring the mixed solution with the standby solution; soaking cotton paper into the soaking solution, namely soaking cut cotton paper into the soaking solution for two minutes till saturation tidily; squeezing the soaking solution, namely overlapping the soaked cotton paper together, feeding into a simple squeezing machine, and squeezing off the extra solution; performing bagging and sealing, namely putting the squeezed cotton paper into bags, and sealing the bags, thereby obtaining the fragrant shoe shining paper. By adopting the method for producing the fragrant shoe shining paper, leather can be prevented from dryness or wrinkles, and the fragrant shoe shining paper is delicate and graceful in fragrance, convenient to carry over, clean, sanitary and free of toxic or side effects.

The present invention discloses a milk quality improving dairy cattle feed which is made from the following raw materials in parts by weight: buckwheat 70-80 parts, corn starch 20-30 parts, urea 3-4 parts, osmanthus fragrans flower powder 10-15 parts, orange leaves 30-35 parts, brewer's grains 6-9 parts, palm oil 3-4 parts, lavender 4-5 parts, silphium perfoliatum 20-30 parts, montmorillonite 1-2 parts, highland barley wine 5-10 parts, and an appropriate amount of vitamin C preparations and water. The dairy cattle feed has an obvious cereal baking fragrance by mixing and baking the buckwheat and osmanthus fragrans flowers, the vitamin C is added, and the mixture is boiled to prevent the oxidation of the materials and improve the yield of flavonoids in the buckwheat. The corn starch is mixed with urea, which can enable the urea to be released slowly and evenly. The buckwheat slags and orange leaves are mixed and fermented with brewer's grains, which is conductive for the development and lactation promoting of dairy cattle and improves the palatability of the feed. The prepared dairy cattle feed can enhance nutrition and improve mental state, and thus can not only improve the health of dairy cattle, but also enhance the quality of milk.

The invention provides a production method of highland barley fragrance type Muslim paper. The production method is a preparing method and cylinder baking method for preparing a cylinder baking new material for preparing the pure natural highland barley fragrance type Muslim household paper, and the paper is prepared from fat of 'Muslim' cattle, sheep and camels which are accepted by the State Bureau for Religious Affairs or the China Islam Association or mosques in various regions through methods of refrigeration, high temperature refining and addition of wild pepper, lignum dalbergiae odoriferae, wrinkled gianthyssop herb and highland barley for preparation and the like, and with regard to the production of the paper through the material, not only can the production blank of the Chinese Muslim paper be filled, but also a solid foundation for preparing the animal oil cylinder baking new material of worldwide Muslim fragrance type Muslim paper is laid.

The invention discloses a lactic acid bacteria flavored soup base. The lactic acid bacteria flavored soup base consists of the following raw materials in parts by weight of 5-8 parts of old ginger, 1-3 parts of onions, 90-100 parts of pork rinds, 110-130 parts of pickled radishes, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of running water, 2-5 parts of shelled shrimps, 2-3 parts of concha meretricis seu cyclinae or deep sea fish, 1-2 parts of zanthoxylum schinifolium, 1-2 parts of white granulated sugar, 12-16 parts of pork bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of Baijiu, and 1-2 parts of lactic acid bacteria powder. The invention further discloses a preparation method of the lactic acid bacteria flavored soup base.

The invention discloses a lepista sordida mycelium rich in anthocyanidin and a culture method for the lepista sordida. mycelium and application of the lepista sordida mycelium. The culture method comprises the following steps: aerated fermentation cultivation is performed on a lepista sordida strain for 4-6 days; a solid culture medium to which additives are added is used during culture, and the additives include yeast copper, tea polyphenol, vitamin C, yeast zinc, ferrous glycinate, riboflavin and L-phenylalanine; and in addition, magnetic field treatment starts to be used in the second day after culture. According to the scheme of the invention, a certain culture method is employed on the lepista sordida mycelium at the later stage of culture to make the mycelium rich in anthocyanidin, and thus, the industrial utilization of the mycelium is facilitated, and the blank of research and utilization of the anthocyanidin in edible fungi at present is remedied; a new way is opened to development and utilization of the anthocyanidin of the edible fungi; and the mycelium has considerable economic benefits and far-reaching social benefits.

The invention discloses dark plum tea with effects of clearing heat and summer heat and a making method thereof. The dark plum tea is made from, by weight, 15-18 parts of dark plums, 20-25 parts of mung beans, 12-15 parts of hyacinth beans, 6-8 parts of sweet wormwood herb, 10-12 parts of caulis dendrobii, 6-10 parts of lotus plumule, 25-30 parts of bamboo leaf headings, 30-35 parts of watermelon peel, 5-7 parts of caulis bambusae in taeniam, 6-8 parts of radix salvia miltiorrhiza, 3-5 parts of cape jasmine fruit, 4-6 parts of rhizoma homalomenae, 7-8 parts of longan shells, 4-5 parts of fructus rosae laevigatae, 8-10 parts of weathered sodium sulfate, 7-8 parts of water chestnut powder, 3-4 parts of hericium erinaceus, 6-10 parts of fructus cannabis and an appropriate amount of rock candy. The dark plum tea has the good mouthfeel, and the herbal tea is made by taking the dark plums, the mung beans, the hyacinth beans and caulis dendrobii which have the effects of clearing heat and summer heat and dispelling wind and heat as main raw materials; by adding multiple health-care affinal drug and diet medicine materials, the dark plum tea achieves richer mouthfeel and is moderate in sour and sweet; all the raw materials are combined, and therefore the dark plum tea achieves the health-care effects of clearing heat, removing toxicity, driving away summer heat, promoting body fluid secretion, clearing away the heart-fire, relieving restlessness, relieving the sore throat and eliminating phlegm and is free of side effects and popular with people.

The invention provides a production method of highland barley fragrance type Muslim paper. The production method is a preparing method and cylinder baking method for preparing a cylinder baking new material for preparing the pure natural highland barley fragrance type Muslim household paper, and the paper is prepared from fat of 'Muslim' cattle, sheep and camels which are accepted by the State Bureau for Religious Affairs or the China Islam Association or mosques in various regions through methods of refrigeration, high temperature refining and addition of wild pepper, lignum dalbergiae odoriferae, wrinkled gianthyssop herb and highland barley for preparation and the like, and with regard to the production of the paper through the material, not only can the production blank of the Chinese Muslim paper be filled, but also a solid foundation for preparing the animal oil cylinder baking new material of worldwide Muslim fragrance type Muslim paper is laid.