1717results about How to "Fit for drinking" patented technology

The present invention discloses a balanced nutrient tea and beverage. Its raw material composition includes (by weight portion) 0.5-3 portions of American ginseng, 1-3 portions of sterculia, 2-5 portions of dried longan flesh, 2-5 portions of dried jujube, 2-5 portions of dried apricot flesh, 1-3 portions of spiny jujube kernel, 1-4 portions of lyceum berry, 2-5 portions of raisins, 1-3 portions of tea, 0.5-3 portions of lonicera flower, 0.5-2 portions of notoginseng flower and 1-15 portions of honey. Said invention contains several nutrient components of vitamins, amino acids, saponin, mineral and organic acid, etc. and has several health-care functions of raising immunity of human body, etc.

The invention relates to a health-care tea and relative technique, which uses hemp seed and sweet tea as basic materials, assisted with other natural Chinese medicine drug, to be used on various diseases. The inventive health-care tea combines the characters of food, health-care product and drug, with good taste, and treatment on hypertension, hyperlipemia, high cholesterol and constipation, without side effect.

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

The invention discloses rose vinegar. A process method of the rose vinegar includes: subjecting roses serving as raw materials to dry crushing, extraction by edible alcohol, alcoholic strength adjustment, acetic fermentation, clarifying, ageing, filtering, mixing, filling and sterilization so that a rose vinegar finished product is obtained. The rose vinegar fully retains nutrition and efficacy of the roses, is rich in multiple amino acids, vitamins, mineral substances and antioxidant components of polyphenol, flavone and the like, and has the efficacy of detoxification, keeping young, promoting qi to activate blood, inducing resuscitation, removing stasis, soothing the liver, refreshing the mind, promoting biliation, easing digestion and regulating mechanism. The rose vinegar is free from addition of any spice and chemical component, rich in nutrition, sweet in aroma and suitable for ladies to drink and has the efficacy of maintaining beauty and keeping young.

The invention relates to a method for processing a beverage by taking natural plants as raw materials, in particular to a cold brewed herbal tea and a preparation method thereof. The cold brewed herbal tea is processed by using the raw materials such as medical stone, honeysuckle, mulberry leaves, momordica grosvenori, dandelion, tea powder, pollen and the like. The cold brewed herbal tea has the good effects of clearing heat and detoxicating, protecting health, beautifying, treating anemopyretic cold, improving eyesight and removing heat from the liver, relieving cough, relieving summer heat and quenching thirst, relaxing bowel, regulating blood sugar level, reducing blood fat, lowering blood pressure, refreshing, digesting, promoting urination and the like.

The invention discloses cosmetic, nutritional and health protection yellow wine and the preparation method thereof, which is brewed through the fermenting of the yellow wine yeast or whiter wine dried yeast as per the following composing prescriptions and the weight ratios: 35 to 50 percent of glutinous rice, 20 to 30 percent of kudzu root powder, 10 to 20 percent of yam, 5 to 15 percent of pearl barley, 5 to 15 percent of Chinese wolfberry, 5 to 15 percent of red dates, 0 to 8 percent of chrysanthemum flower and 0 to 8 percent of rose. The product made by the above composing prescriptions is an ideal cosmetic, nutritional and healthy product. Moreover the components of the composing prescriptions are all the materials which can be taken as the medicine and the food, the product has no special flavor of Chinese medicine, and the anti-corrosion agent and the coloring matter are not contained; the degree of the alcohol content of the manufactured finished product is 10-15 DEG C. The flavor is light savory, the feeling in the mouth is sweet and smooth, and after drinking the yellow wine, the face of people can not become red.

The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.

The invention provides a non-enzymatic rice milk beverage and a preparation method thereof, wherein, the non-enzymatic rice milk beverage takes crushed rice and black rice as main material, and the method for preparing the non-enzymatic rice milk beverage comprises the steps of screening out impurities, roasting, crushing, non-enzymatic gelatinization, preparation, homogenization, refinement, emulsification, sterilization, packaging, etc. The crushed rice and the black rice are taken as the main material of the non-enzymatic rice milk beverage; the preparation method adopts the dynamic supervoltage microjet technology to refine and emulsify materials; emulsified stabilizing agent is added during the preparation process; and instant ultrahigh-temperature flash evaporation technology is adopted for aromatizing and sterilizing the materials.

The invention discloses a brown lactic acid bacteria beverage containing enzyme and a preparation method thereof. The lactic acid bacteria beverage comprises the following raw materials by mass percentage: 20-41% of raw material milk, 3-20% of fruit and vegetable juice, 0.15-0.5% of a stabilizing agent, 1.51-16% of a sweet substance, 0.05-0.35% of an acidity conditioning agent, 0.002-0.08% of buffer salt, 0.045-0.6% of a starter A, 0.001-0.004% of a starter B, and the balance of water. The preparation method comprises the following steps: by screening specific lactic acid bacteria, fermenting the fruit and vegetable juice to prepare a fruit and vegetable broth. The fruit and vegetable broth and a brown lactic acid bacteria beverage semi-finished product are mixed, the steps of blending, sterilization, aseptic homogenizing, and cooling are carried out to prepare the beverage with high live bacteria number, the brown lactic acid bacteria beverage has cow's milk fermentation flavor and special fermentation flavor of the fruit and vegetable juice, and has dual nutrition value of the enzyme and the fermented cow's milk.

The invention relates to a health-care beverage containing donkey-hide gelatin, in particular to a donkey-hide gelatin probiotics beverage. The beverage is made according to the following steps: adding water to Chinese date and Chinese wolfberry, digesting at the temperature of 70-80 DEG C, adding donkey-hide gelatin, brown sugar and the mixed bacterium liquid of lactic acid bacteria and saccharomycetes to an extracting solution and fermenting the mixed solution at the temperature of 30-36 DEG C to make fermentation liquor. In the invention, lactic acid bacteria liquid is used for substituting preservative. Without the preservative, the metabolite of lactic acid bacteria is utilized for prolonging the quality guarantee period of the beverage. The beverage belongs to low-sugar products, is suitable for diabetics to drink, has better nutrition and health care effect, enhances human immunologic function and has the functions of clearing bowels, relaxing the bowels and aiding digestion, and the like.

The invention provides preparation of high-quality saccharomycetes and milk beer beverage thereof, which comprises the following steps of: according to a formula, mixing 10 to 70 weight parts of sour milk, 15 to 80 weight parts of water, 5 to 20 weight parts of juice, 3 to 10 weight parts of sweetener, 0.3 to 0.6 weight part of stabilizing agent and 0.1 to 0.3 weight part of acidity agent, preheating the mixture to between 55 and 60 DEG C, homogenizing and pasteurizing the mixture, and cooling the mixture to between 20 and 50 DEG C; adding 1 to 3 parts of saccharomycetes into the mixture, controlling the temperature to be between 20 and 50 DEG C, and fermenting the mixture for 6 to 24 hours; and filling the fermented mixture into a closed container, controlling the temperature to be between 20 and 40 DEG C, fermenting the mixture for 4 to 10 hours, and sterilizing the fermented product to obtain the high-quality milk beer beverage. The sour milk is prepared from cow milk, sheep milk, ass milk, mare milk and camel milk by lactic acid bacteria fermentation respectively. The selected stabilizing agent consists of sodium hydroxymethyl cellulose, pectin, sucrose ester and glycerin; the sweetener consists of white sugar, honey and high fructose corn syrup; and the acidity agent is lactic acid or malic acid or mixture thereof. Preserved and registered high-quality Kluyveromyces marxianus var. marxianus A3 (CGMCC No. 3781) also can be mixed with beer saccharomycetes and milk wine candida to form a fermenting agent for use.

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention relates to a rotary-thinning process method for an inner container of a vacuum cup. The rotary-thinning process method for the inner container of the vacuum cup comprises the following steps of rolling a pipe, carrying out water swelling, separating cups, necking down, cutting, curling a bottom side, pressing the bottom side, rotary-thinning, cutting the bottom, flattening the bottomthrough a flat head, and rotary-thinning. The rotary-thinning process method for the inner container of the vacuum cup provided by the invention has the advantages that the inner container of the vacuum cup produced through adopting a titanium alloy rotary-thinning process is suitable for drinking and making tea, and has the functions of sanitation and health. Through the rotary-thinning process,the inner container is thinner through rotary-thinning, so that the aims of reducing the cost and reducing the weight are achieved, and the advantage that the weight is lighter compared with a stainless steel inner container is realized.

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method for a fermented beverage. The preparation method comprises a saccharification process and a fermentation process, and particularly comprises the following steps: firstly, carrying out gelatinization of oats and coix seeds in water, then carrying out saccharification and heat preservation of the gelatinization liquid of the oats and the coix seeds, barley malt, water, amylase and protease, after filtering the saccharification liquid, boiling, standing, discharging a precipitation, cooling, and adding yeasts and lactic acid bacteria for mixed fermentation. A fermentation liquid culture medium is prepared by utilizing the coix seeds having relatively high nutritional value and the oats having the functions of invigorating stomach and aiding digestion as auxiliary materials and utilizing barley as a main material, so that the final product has the functions of invigorating stomach and aiding digestion while having high nutritional value. The yeasts and the lactic acid bacteria are employed for one-time mixed fermentation, thus the production time is shortened, the production efficiency is improved, and the product flavor is increased.

The invention discloses a compound side crops milk beverage which is complemented with high dietary fiber, protein and linoleic acid by using oat as the raw material together with side crops containing high protein and high grease such as white sesame seed, soybean, peanut, and the like. The production method utilizes baking incensing technique, emulsifying colloid compound, glue rubbing technique, high-pressure uniform technique and high-pressure sterilizing technique, to completely maintain the nutrition constituents such as dietary fiber in oat, linoleic acid and protein in white sesame seed, soybean, peanut, and the like, efficiently remove the fishy smell of the soybean and the fresh smell of the peanut and increase the compound fragrance of the products. Without adding essence and preservative, the oat compound side crops beverage of the invention contains more nutrition, is more natural and has a function of health protection. The faint scent of oat and the baking fragrance of white sesame seed, soybean and peanut are completely mixed, so the beverage is smooth, fragrant and sweet, is fit for all kinds of customers, can be drunk in four seasons, can be drunk for quenching thirst and can be applied as the breakfast drinking for supplying dietary fiber and protein.

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

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 invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.

The invention discloses a herbal tea with a function of improving ozostomia and a preparation method of the herbal tea. The herbal tea comprises the following raw materials in parts by weight: honeysuckle, field mint, broadleaf holly leaf, bunge corydalis herb, houttuynia cordata, Pu'er tea, red dates, arabian jasmine flower, acacia leaves, sweet-scented osmanthus, ageratum, bamboo leaves, raw rhubarb, galangal, raw rhizoma phragmitis, cucumber, lotus leaves, kelp, sanchi flower, honey, vitamin and organic acid. The preparation method comprises the steps: (1) weighing the raw materials in a ratio for later use; (2) soaking the raw rhubarb, the galangal and the raw rhizoma phragmitis; (3) removing impurities from the acacia leaves; (4) preparing a semi-finished tea; (5) preparing a concentrated solution; (6) preparing a finished tea; (7) preparing the herbal tea. The herbal tea has the characteristics of being simple in ingredients, easily obtaining the materials, being low in cost, being simple and convenient to make, being good in taste, and being capable of well improving the ozostomia, and is suitable for being drunk by all people.

The invention discloses a method for preparing honey vinegar-egg health care solution. The preparation method comprises the following steps of: 1, soaking eggs, namely soaking the eggs in vinegar and sealing for 3 to 5 days, wherein 200mg of vinegar is added into each egg; 2, preparing vinegar-egg solution, namely poking egg shells of the soft soaked eggs to make egg white and egg yolk flow into vinegar fluid, sufficiently uniformly stirring the egg shells, the egg white, the egg yolk and the vinegar fluid and sealing the mixture for 3 to 5 days to obtain the vinegar-egg solution; 3, preparing honey solution, namely mixing 1,500 grams of fresh honey, 500 grams of bee pollen and 500 grams of pure royal jelly and sufficiently uniformly stirring the mixture to obtain the honey solution; and 4, preparing the health care solution, namely uniformly mixing 30 grams of vinegar-egg solution, 30 grams of honey solution and 500 grams of warm boiled water to obtain the honey vinegar-egg health care solution. The honey vinegar-egg health care solution has the advantages of natural raw materials, convenient preparation and low price, can obviously improve human immunity and strengthen physical fitness and is suitable for weak people.

The invention relates to low-calorie solid milk tea containing prebiotics and a preparation method of the solid milk tea, and belongs to the technical field of solid drinks and nutritional foods. The low-calorie solid milk comprises the following raw materials: skimmed milk powder, maltodextrin, optimized tea powder, water-soluble dietary fibers, prebiotics, wheat oligopeptides, erythritol and stevioside. The milk tea product produced by the technology is rich in nutrients such as prebiotic factors, dietary fibers, small molecule peptides and trace elements and very low in fat and heat, has the effects of relaxing bowels, resisting fatigue, improving immunity, resisting oxidation, regulating microecological balance and health of a human body and the like, is simple to prepare, low in cost and suitable for most of people, and has a wide market prospect.

The invention relates to a formula of a composite plant beverage containing licorice root, and a preparation method of the beverage. The preparation method comprises the following steps: extracting raw materials comprising licorice root, Fagopyrum tataricum, Lycium Chinense and honeysuckle flower, adding proper amounts of honey and white granulated sugar to adjust the mouthfeel, sterilizing, canning, and disinfecting to prepare the composite plant beverage containing licorice root. The prepared plant beverage has the advantages of no containment of artificially-synthesized antiseptics or bacteriostatic agents, and safe and beneficial drinking, and has the healthcare efficacies of blood sugar reducing, blood fat reducing, heat clearing, summer heat relieving and detoxifying.

The invention discloses a wolfberry fungus tea bag and a method for preparing the same. The wolfberry fungus tea bag comprises the following raw materials in parts by weight: 25-35 parts of green tea, 5-10 parts of corn leaves, 3-8 parts of cushaw stem, 2-3 parts of black fungus, 1-2 parts of tremella, 2-4 parts of boletus, 5-10 parts of wolfberry, 1-3 parts of radix puerariae, 0.8-1.2 parts of peach leaves, 1-3 parts of immature bitter orange, 2-3 parts of polygonatum sibiricum, 3-5 parts of cinnamon, 0.8-1.2 parts of angelica dahurica, 1-2 parts of eucommia, 0.8-1.0 part of semen cassiae and 0.3-0.5 parts of herba epimedii. The method for preparing the wolfberry fungus tea bag is simple; the green tea, the corn leaves and the cushaw stem are adopted as main materials, and the black fungus, the tremella and the boletus are added as fungi, so that the wolfberry fungus tea bag is full of nutrients, and has the effects of clearing the heat and tranquilizing the mind, nourishing the blood and regulating the middle warmer, dispelling the wind and removing coldness, relaxing muscles and blood, replenishing the vital essence and refreshing and the like; moreover, the Chinese herbal medicines of the radix puerariae, the peach leaves, the immature bitter orange, the polygonatum sibiricum, the cinnamon, the angelica dahurica, the eucommia, the semen cassiae and the herba epimedii are added, so the blood pressure reduction treatment can be effectively assisted, and the wolfberry fungus tea bag is suitable for being drunk by users with hypertension; and the prepared tea bag has a unique taste.

The invention provides a health Fuzhuan brick tea. The health Fuzhuan brick tea is prepared from the following components in percentage by weight: 80 to 98% of Anhua black tea, and 2 to 20% of sweet potato leaves, wherein eurotium cristatum develops on the Anhua black tea and the sweet potato leaves. According to the health Fuzhuan brick tea, the acrid odor of the sweet potato leaves and general Anhua black tea is removed; in addition, eurotium cristatum contains Fuzhuan brick tea theine A, Fuzhuan brick tea theine B, carotene and vitamin C which are easily absorbed by a human body and have obvious effects on lowering three highs, softening and purifying blood vessel, preventing anemia and high blood pressure, strengthening vision, eliminating constipation, expelling toxin, resisting cancer, and enhancing the immunity; the health Fuzhuan brick tea is mellow in taste, the tea soup is transparent and orange red and is easily accepted by customers. The invention further provides a preparation method of the health Fuzhuan brick tea.