632results about How to "Fragrant taste" patented technology

The invention provides a manufacturing method of a pomelo three-fruit wine and belongs to the technical field of wine brewing. By the manufacturing method, the problems that in the prior art, the fruit wine manufactured from single fruit used as a raw material has single wine taste and limited nutritional value and health-care function are solved. The manufacturing method of the pomelo three-fruit wine provided by the invention comprises: mixing pomelo raw wine, grape raw wine and mulberry raw wine in proportion, and then adding maltose into the mixture to prepare a base wine; adding egg white and honey into the prepared base wine, adding the mixture into a sterile barrel for fermentation, and filtering after fermentation to obtain a fermentation broth; adding the fermentation broth into the sterile barrel and aging; and filtering the aged wine, filling and sterilizing to obtain the pomelo three-fruit wine. The manufacturing method of the pomelo three-fruit wine provided by the invention is simple in process and low in manufacturing cost; and the obtained pomelo three-fruit wine has the advantages of good clearness and transparency, pure and soft taste, smooth taste, fragrant flavor, high nutritional value and good health-care effects.

The invention discloses a seasoning health-care tea and a preparation method thereof. The health-care tea is prepared from the following raw materials in parts by weight: 15-20 parts of crab feet, 15-20 parts of shorthairy antenoron, 2-3 parts of ganoderma lucidum, 5-8 parts of black tea, 13-18 parts of honeysuckle flowers, 15-18 parts of grosvener siraitia and 10-13 parts of Kunlun snow chrysanthemum. The preparation method comprises the steps of baking, matching and sterilizing. According to the preparation method, the health-care tea is prepared from the crab feet, the shorthairy antenoron, the ganoderma lucidum, the honeysuckle flowers, the grosvener siraitia and the Kunlun snow chrysanthemum with the black tea according to compatibility relationships. The seasoning health-care tea combines the health-care functions of the rab feet, the shorthairy antenoron, the ganoderma lucidum, the honeysuckle flowers, the grosvener siraitia, the Kunlun snow chrysanthemum and the black tea, not only keeps the taste of tea but also has the strong functions of nourishing and protecting the liver and resisting tumor based on tests, and is suitable for people of all ages and is especially suitable for people suffering from excessive smoking and drinking, busy work, emotional stress or drinking and eating disorder.

The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and / or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or / and eatable vegetables, 7-16 percent of concentrated fruit juice or / and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.

The invention relates to beautifying scented tea. The beautifying scented tea consists of components of lavender, rose, lemon, dried tangerine or orange peel, chrysanthemum, green tea, jasmine flower, honeysuckle, lily and white atractylodes rhizome. The beautifying scented tea provided by the invention adopts a plurality of skin-improving and beautifying plant flowers for processing and fusing, nutrient components in various flowers and traditional Chinese medicines supplement with each other, so that beautifying effect of the beautifying scented tea is greatly improved; and moreover, the beautifying scented tea disclosed by the invention is fragrant in mouthfeel under regulation of various flowers and traditional Chinese medicines, and free of any side effect on a human body.

The invention belongs to the field of food processing, and relates to a process for preparing fragrant and crisp bamboo shoots. The preparation process comprises the following steps of: removing bamboo shells; boiling for removing green; squeezing and fermenting: performing natural fermentation for over 1 month in a squeezing state till the discharge of white pulp is stopped; taking out and airing or drying; slicing: slicing along the fiber direction; cleaning and soaking; digesting for the second time; cleaning and drying; and sterilizing in vacuum and packing. Specifically, the preparation process for the fragrant and crisp bamboo shoots comprises the following steps of: heating 8 to 12 parts of chili oil to 150 DEG C, putting 0.1 to 0.3 part of capsanthin into the chili oil, pouring 0.2 to 0.4 part of ginger, 0.2 to 0.4 part of garlic, 0.05 to 0.12 part of white pepper powder and 0.05 to 0.15 part of fennel into the chili oil and the capsanthin after 50 to 70 seconds, frying the mixture for 50 to 70 seconds, putting 100 parts of dried bamboo shoot slices into the mixture for frying, putting 2 to 3 parts of edible salt, 0.5 to 1.2 parts of monosodium glutamate and 0.5 to 0.8 part of chili extract during frying, frying uniformly, taking out the fried bamboo shoots from the pot after 15 to 25 minutes, and performing vacuum sterilization and packing. The semi-finished product prepared by the process is crisp, lightly fragrant and delicious, namely the fragrant and crisp bamboo shoots are fragrant, crisp, delicious and hot.

The invention discloses an animal feed additive and a preparation method thereof. The animal feed additive is prepared from the following raw materials in parts by weight: 5-10 parts of corn fiber, 15-20 parts of soybean curb residue, 12-15 parts of zeolite powder, 40-60 parts of corn sugar residue, 1 part of compound biological active enzyme, 1 part of saccharomycetes, 1 part of lactobacillus, 1 part of bacillus and 1 part of bifidobacterium, wherein the compound biological active enzyme comprises the following components: 20,000 IU / g of xylanase, 10,000 IU / g of pectinase, 400 IU / g of cellulose and 200 IU / g of protease. The preparation method comprises the steps of raw material weighing, pre-processing, mixing, dual fermentation and packaging. The animal feed additive disclosed by the invention can be used for improving the digestibility to promote the growth and development of animals, regulating the gastrointestinal micro-ecological balance to enhance animal immunity and improve disease resistance, improving animal feed intake, improving the cultivation environment to reduce respiratory diseases, and improving the quality and quantity of cultivated products.

The invention discloses fruit jam and its preparation method. The fruit jam is a viscous liquid containing suspending pulp particles and is prepared by 80-100 parts of pineapples, pawpaws and kiwi fruits totally, 70-100 parts of a sweetener, and 0.1-0.3 part of a stabilizing agent. Containing fruit pulp particles, the fruit jam provided in the invention has sufficient nutrition, natural component, small nutrition loss in itself, and completely reserved natural nutritional components of fruits, as well as convenience for carrying and storage. The obtained product has fine and scented mouthfeel. Thus, a new type of deep processing product is added for pineapples, pawpaws and kiwi fruits. Also, the designed preparation technology of the invention is scientific and reasonable, and can guarantee product quality. A color protection liquid employed in the preparation process has the characteristics of easily available materials, simple preparation process and convenient production.

The invention provides rose ice cream, an ice cream bar and a preparation method thereof. Raw materials in weight proportion are: 40 to 70 kg of whole milk powder, 15 to 20 kg of corn starch, 35 to 50 kg of maltodextrin, 120 to 200 kg of white sugar, 50 to 150 kg of glucose syrup, 0.1 to 0.2 kg of protein sugar, 2 to 5 kg of edible roses, 15 to 20 kg of edible butter, 20 to 40 kg of shortening, 4 to 8 kg of ice cream stabilizer, 0.02 to 0.06 kg of ethyl maltol, 0.5 to 0.8 kg of sodium cyclamate, 0.3 to 0.4 kg of refined salt, 0.4 to 0.5 kg of monosodium glutamate, 0.4 to 1.5 kg of rose essence, and a proper amount of drinking water. The rose ice cream and the ice cream bar prepared by use of the formulation and the method of the invention have rose fragrance, special flavor, taste freshness and particularly good taste, have certain benefits for skin, health, facial and the like, change the flavor and taste of conventional ice cream, and are updated ice cream and ice cream bar.

A kind of mushroom sauce and method for preparing same, whose techniques is: Pack up the raw materials(mushroom, sliding mushroom, black edible fungus and dried button at the proportion of 4í†1í† 1í†1); Concentrate by extraction; add findings according to the recipe; then package and sterilize. Adding the mushroom sauce while cooking could makes the cooked food delicious and faint scent; also it is nutritious and healthy.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention discloses natural osmanthus fragrans fragrant tea seed oil and a preparation method thereof. The preparation method comprises the steps: firstly, respectively filling water, fresh osmanthus fragrans flowers and tea seed powder into a bottom layer, a middle layer and an upper layer of a steam cooker; secondly, raising the temperature by heating to enable the bottom layer to generate vapor, introducing the vapor into the fresh osmanthus fragrans flowers at the middle layer, enabling the vapor to penetrate through the osmanthus fragrans layer and enter the tea seed powder, and enabling the tea seed powder to fully absorb osmanthus fragrans fragrance to obtain osmanthus fragrans fragrant tea seed powder; thirdly, mixing the osmanthus fragrans fragrant tea seed powder and dry osmanthus fragrans flowers, and squeezing a mixture to obtain crude osmanthus fragrans fragrant tea seed oil; fourthly, pouring the crude osmanthus fragrans fragrant tea seed oil into a stainless steel barrel which contains the dry osmanthus fragrans flowers with a proper amount, sealing, and storing at low temperature; fifthly, filtering to obtain a natural osmanthus fragrans fragrant tea seed oil product. The fragrance of the natural osmanthus fragrans fragrant tea seed oil product is mixed by strong natural osmanthus fragrans fragrance and light natural tea seed oil fragrance. The natural osmanthus fragrans fragrant tea seed oil is simple in the process, is green, is environment-friendly and has the actions of refreshing the brain, raising up the spirit, tenderizing the skin, delaying senescence and the like; the quality and the taste of the natural osmanthus fragrans fragrant tea seed oil are obviously superior to those of ordinary tea oil.

The invention discloses health function tea and a preparation method thereof. The health function tea comprises 41 components including astragalus, Chinese arborvitae kernel, largehead atractylodes rhizome, red sage root, Chinese yam, schisandra chinensis, chrysanthemum, gastrodia elata, jujube, poria cocos, prepared rehmannia root, white peony roots, angelica sinensis, safflower, milkwort, mulberry fruits, prepared fleece flower root, root and vine of manyprickle acanthopanax, kudzuvine root, solomonseal rhizome, wolfberry fruits, yerbadetajo herb, ligustrum lucidum, dendrobium, grosvenor momordica, black sesame, cinnamon, pulp of cornus, eucommia ulmoides, barrenwort, dodder seed, cistanche, Chinese chive seeds, gynostemma pentaphylla, black soybeans, auricularia auricular, mushroom, kelp, oriental waterplantain rhizome, green tea and honey. The preparation method comprises the steps of magnetized water preparation, raw material soaking, raw material decoction, filtering and the like. The health function tea can be used for quenching thirst, supplementing body fluid, balancing yin and yang, activating and harmonizing qi-blood and effectively reducing sub-health symptoms of energy and stress ability weakening, low immunity and the like, enables the skin to be ruddy, the facial appearance to be sleek and the hair and the beard to be black after being taken for a long time and is particularly suitable for sub-health people as well as middle-aged and aged people.

The invention relates to a beverage, in particular to a fish collagen composite fruit flavored beverage. The fish collagen composite fruit flavored beverage comprises, in parts by mass, 100 parts of purified water, 4 to 30 parts of fish collagen powder, 3 to 24 parts of berry powder, 2 to 10 parts of pomegranate fruit powder, 1 to 8 parts of pear cactus powder, 0.1 to 1 part of oligochitosan, 0.01 to 0.32 part of epigallocatechin gallate, 0.1 to 30 parts of functional sweeteners, and 0.1 to 1 part of an acidity agent. The fish collagen composite fruit flavored beverage disclosed by the invention is taken as a health drink which combines a variety of natural substances, and is scientific in formula, balanced in nutrition, fresh in fruity taste, and beneficial to firming and moisturizing skin, enhancing elasticity and keeping female reproductive health. The invention further provides a preparation method of the fish collagen composite fruit flavored beverage.

The invention discloses a production technology of chinensis tea machining, which is a novel technology for carrying out machining manufacture on chinensis by depending on the manufacture principle of tea leaves and adopting a machining technology. A finished chinensis tea is prepared by processing steps of choiceness, cleaning, dehydration, spreading, deactivating enzymes, rolling, block seperating, cutting up, drying, roasting and the like. The chinensis tea has the characteristics of three green and one high of green teas and the advantages of tight, strong and thin stripes, beauty, emerald color, verdure in tea soup, pure and lofty fragrance and fresh taste and has both favorable drinking effect and health function. The invention has purely natural raw materials, no residue of chemical pesticides, non industrial pollution, wide source and high scientific and technical content of the processing technology and provides a new and special natural drink with favorable health effect to daily health care and leisure entertainment of people.

The invention discloses composite jujube powder and a processing method thereof. The composite jujube powder comprises the following components in percentage by mass: 40 to 45 percent of red jujube powder, 5 to 10 percent of apple powder, 10 to 20 percent of yam flour, 10 to 20 percent of red bean flour, 10 to 15 percent of defatted peanut protein powder, and 5 to 10 percent of powdered sugar. The composite jujube powder is prepared by compounding various raw materials; and the prepared composite jujube powder has faint scent and strong jujube taste, has the effects of enriching blood and tonifying qi, and is particularly drunk by the female. The composite jujube powder has the advantages that: nutrient components and flavor of the raw materials are preserved as much as possible during processing; and the vacuum low-temperature drying is adopted, the temperature is low, and the time is short, so that the loss of heat-sensitive ingredients in the raw materials is low, and specifically the preservation rate of vitamin c (Vc) in the composite jujube powder is high.

The invention provides a carbonic acid gas-containing foaming liquid dairy product and a method for producing the same, wherein the foaming liquid dairy product contains 0.15 to 1 percent of lactoprotein and 1.5 to 3.5 percent of grease substances, and each kilogram of the foaming liquid dairy product contains 0.5 to 1 grams of CO2 gas. The selected raw materials are mixed in a ratio to obtain mixed concentrated solution, and the concentrated solution is sterilized and then mixed with CO2-containing acid liquor to form the carbonic acid gas-containing foaming liquid dairy product, and the product has good foam forming property and persistent foaming property and can be preserved for 6 months.

The invention relates to a low-lactose milk preparation method which comprises the following steps: (1) mechanical impurities of raw milk are removed by milk purification technique; (2) raw milk after purification is sterilized at ultra-temperature or pasteurized and then cooled to temperature below 8 DEG C; (3) milk compound is prepared; (4) the prepared milk compound is sterilized at ultra-temperature or pasteurized and cooled; (5) lactase preparation is added under aseptic condition; (6) the milk is bottled sterilely. The milk compound in step (3) also comprises: 0.1-10 wt parts of dietary fiber for increasing the health care function of the milk and further comprises essence less than 2 parts by wt. The method of the invention overcomes the shortcoming of low lactose hydrolysis rate of the prior technique. The product prepared by the method of the invention has good stability, and is particularly suitable for people with severe lactose intolerance symptom. The invention is also added with dietary fiber in the formula.

The invention discloses arctium lappa ferment. Arctium lappa mainly serves as a raw material, and the arctium lappa ferment is prepared through the steps of fresh arctium lappa storing, cleaning and peeling, selecting, slicing and color protecting, freezing, defreezing, steeping, brown sugar water preparing, fermentation preparing, fermentation process implementing and fermentation completing. The arctium lappa ferment has the effect of common ferment and various effects of relaxing the bowels, inducing diuresis, moistening the lungs, eliminating phlegm, stopping cough, removing beverage, reducing blood pressure, resisting ageing and radiation, effectively preventing strokes and the like, and the application field of arctium lappa foods is effectively broadened.

The invention relates to a preparation method capable of optimizing fermented vegetable juice through response surface methodology. The method comprises the following steps: 1, preparing vegetables, namely washing celery and lotus cabbages, cutting the vegetables into segments, and putting the vegetables into a tank according to an equal mass ratio; 2, preparing noodle soup, namely respectively preparing flour and water into the noodle soup according to different horizontal gradients; 3, respectively adding the noodle soup and mixed bacteria into the tank filled with the vegetables for fermenting according to different horizontal gradients, thus obtaining the fermented vegetable juice which corresponds to different inoculation amounts and different ratios of flour to water and vegetables to noodle soup; 4, performing experimental design and statistical analysis, namely (1) performing a single factor experiment, and (2) performing response surface methodology design, namely establishing a quadric multiple regression equation based on three factors including the inoculation amounts, the ratio of flour to water and the ratio of vegetables to noodle soup according to the result of the single factor experiment; and 5, analyzing the experimental result and optimizing, namely performing drawing analysis by Design Expert 8.0 software, thus obtaining a response surface of the regression equation, a contour map of the response surface and the like. The method is simple in operation and suitable for industrial production.

A chilli sauce with mashed garlic is prepared from the following raw materials by weight: 13-35 parts of soybean paste, 20-40 parts of salted chilli sauce, 15-25 parts salty mashed garlic, 1-2 parts of welsh onion, 8-12 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 0.3-0.7 parts of edible glacial acetic acid, 0.3-0.7 parts of caramel, 0.02-0.06 parts of sodium benzoate, 0.01 parts of aniseed powder, 0.01 parts of clove powder, 0.01 parts of cassia powder, and 0.05 parts of licorice powder. The chilli sauce in the invention has the following advantages and positive effects: 1. being low in cost and scientific in preparation method; 2. being reasonable in formula and easy for popularization; 3. being high in nutrition value and easy for human absorption, wherein the chilli sauce maximally maintains nutrient composition of both chilli and garlic; and 4. tasting delicious, spicy and fresh.

The invention discloses a production technology for dendrobium huoshanense herbal tea. The production method comprises seven steps of (1) selecting raw materials, (2) protecting the color, (3) fixing, (4) stir-frying to shape, (5) drying, (6) sorting, and (7) weighing, packaging and storing. Due to the step of protecting the color, the color and luster of the flowers are protected to the greatest extent; due to the microwave drying method, the labor intensity can be relieved, the labor cost can be saved, and the production efficiency can be improved; the processed dendrobe flower has no bitterness, the dendrobium huoshanense herbal tea maintains the medical value of the dendrobium huoshanense, has sweet taste, is fragrant and soft and smooth, and has good effects, the dendrobium huoshanense flower is reasonably and effectively developed, and the market blank is filled.

The invention discloses a salting method for sesame paste flavored salted duck eggs. The salting method comprises the following steps of: cleaning duck eggs and drying the cleaned duck eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the duck eggs; putting the duck eggs into a sealed container; and storing the container at a shady, cool and ventilate place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted duck eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted duck eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow in egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

The invention relates to health-care white tea and belongs to the technical field of tea drinks. The health-care white tea is prepared from the following raw materials in parts by weight: 15-20 parts of white tea, 1-2 parts of semen cassiae, 2-4 parts of medlar, 6-8 parts of honeysuckle, 3-5 parts of chrysanthemum, 3-5 parts of buckwheat, 7-9 parts of formosan lattuce herb, 6-8 parts of selfheal, 5-7 parts of folium isatidis and 6-8 parts of liquorice. The preparation method comprises the following steps: selecting the white tea, semen cassiae, medlar, honeysuckle, chrysanthemum, buckwheat, formosan lattuce herb, selfheal, folium isatidis and liquorice which are fully dried according to the raw materials needed in the formula; metering the various raw materials according to the weight parts of the raw materials in the formula; crushing the various raw materials into coarse powder by using a crusher; mixing the coarse powder of the various raw materials together, fully stirring, and uniformly mixing; and sterilizing, separately charging the powder into filter paper tea bags. The health-care white tea is simple to prepare and convenient to drink and has the effects of diminishing inflammation, removing internal heat, removing liver-fire for improving eyesight, clearing heat and disinfecting, and reducing blood pressure and blood fat.

The invention discloses a blueberry green tea bag. The blueberry green tea bag comprises a brewing bag and blueberry green tea sealed in the brewing bag, the blueberry green tea is prepared by fresh blueberry leaves, and the processing procedures include fresh leaf picking, water-removing, a first rolling, stir-frying, a second rolling, drying and the like. The blueberry green tea bag has the advantages that the blueberry green tea bag is free of caffeine, the brewing is convenient, the leaching speed of soluble matters in tea-leaf is fast, the leaching is thorough, brewed tea water tastes fresh and fragrant, the color of the tea water is pleasant, the tea is rich in tea polyphenol and anthocyanin, and the blueberry green tea bag has heath care effects of anticancer, preventing cardiovascular and cerebrovascular diseases, restraining free radicals, antianaphylaxis, improving human body comprehensive immunity, and the like.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

The invention especially relates to a Eurotium cristatum-fermented functional compound, and a preparation method and application thereof, belonging to the field of the biochemical industry. The preparation method comprises the following five steps: preparation of tea extract liquid; preparation of a fermentation culture solution; preparation of a suspension of Eurotium cristatum; liquid fermentation via Eurotium cristatum; and preparation of the functional compound. Since common tea leaves and pure naturally additive like wolfberries, red dates and American ginseng are used for preparing the fermentation culture solution, and the culture solution is used for fermentation of Eurotium cristatum to prepare the functional compound, the functional compound has dedicate and fragrant taste, contains various nutrients, does not contain any food additive, and has dual immune regulation and hypolipidemic effects.

The invention relates to a traditional Chinese herbal gargle liquid and a preparation method thereof, the traditional Chinese herbal gargle liquid is mainly prepared by main raw materials and auxiliary materials in part by weight: 300 swung dash 600g of dandelion, 100 swung dash 300g of elsholtzia, 2 swung dash 80g of thickening agent, 2 swung dash 20g of flavoring agent, 5 swung dash 120g of solubilizing agent, 2 swung dash 6g of preservative and 2000g of water; and the preparation method is that: the elsholtzia is extracted with volatile oil, the residues of the elsholtzia are mixed with the dandelion to decoct in the water, the mixture is filtered and concentrated, is added with the volatile oil and the auxiliary materials, is stirred to dissolve, is added with enough water, is uniformly mixed and is filtered, so the product can be obtained after being packed. The gargle liquid has the obvious antibiotic and antiphlogistic functions, does not have irritant and residual peculiar taste in the oral cavity after being used, can be used as the medicine for curing oral diseases, and also is applicable to being used as an oral cavity cleanness health product.

The invention relates to a mung bean health-care beverage and a preparation method thereof. The beverage comprises mung bean, chrysanthemum, honeysuckle flower and common lophatherum herb serving as raw materials. The method comprises the following steps of: treating the mung bean; extracting traditional Chinese medicinal materials; and performing processes such as mixing, sterilization and the like so as to obtain a finished product. The mung bean beverage provided by the invention tastes fragrant, has the effects of clearing heat, detoxifying and relieving summer heat and is beneficial to the prevention of cardiovascular diseases and diabetes.

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