59results about How to "Guaranteed health function" patented technology

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 belongs to the technical field of red jujube deep processing, and particularly relates to a preparation method for low-reducing sugar red jujube powder. The method comprises the following steps: based on a current process, inoculating desugaring strains for red jujube slurry, and performing fermentation and desugaring to realize the purpose of preparing the low-reducing sugar red jujube powder, wherein the desugaring strains adopts a composition formed by one or more of saccharomycetes, acetic bacteria or lactic acid bacteria at any proportion; the mass of each strain is about 10-15 percent of the slurry. During the desugaring and fermentation process, biological enzyme is preferentially added for enzymolysis. The red jujube powder contains the reducing sugar reduced by 80 percent compared with that in the raw materials of red jujubes, addition quantity of drying additives or auxiliary materials can be reduced to 10 percent due to the lower slurry viscosity. The method provided by the invention is low in cost, high in security, and simple, convenient and feasible in process, and has apparent economic and social benefits.

The invention relates to a traditional Chinese medicine coffee beverage with health-care effect and a preparation method of the traditional Chinese medicine coffee beverage. The traditional Chinese medicine coffee beverage comprises the following components in parts by weight: 350-420 parts of semen cassia, 150-200 parts of medlar, 200-320 parts of prepared rehmannia roots, 200-300 parts of jujubes, 180-280 parts of almonds, 150-220 parts of sophora japonica, 250-320 parts of pagodatree flower buds, 200-300 parts of roots of kudzu vine, 100-150 parts of flos puerariae, 50-80 parts of hovenia dulcis thumb, 60-70 parts of tangerine peel, 100-150 parts of coffee powder and 50-80 parts of plant fat powder. The preparation method comprises the following steps: cleaning traditional Chinese medicines, adding water, heating, decocting, filtering so as to obtain extracting liquor, adding the coffee powder, the plant fat powder and the pure water into the extracting liquor, mixing, filtering, stewing, sterilizing and canning; or adding the coffee powder and the plant fat powder into the extracting liquor, concentrating, drying and milling to prepare particles. The traditional Chinese medicine coffee beverage disclosed by the invention adopts easily available materials, is simple to process, various in function and suitable for wide crowds; the essence of traditional Chinese medicine extract plants with a health-care function not only keeps refreshing and relaxing characteristics, but also has a function of treating and preventing diseases, so that adverse effects including palpitation, insomnia, headache and habituation generated by drinking raw coffee are avoided.

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The invention discloses a method for prolonging shelf life of fermented milk by employing biological conservation strains, and aims at providing a processing method of the fermented milk, which is good in health function and is capable of effectively prolonging the shelf life. The method comprises the following steps: (1) checking and accepting fresh milk; (2) purifying the milk; (3) refrigerating; (4) standardizing; (5) sterilizing; (6) primarily cooling; (7) adding the strains; (8) cooling and fermenting; (9) cooling again; (10) filling; (11) warehousing and refrigerating; and (12) storing finished products. In the process of preparing the fermented milk, a two-sectional fermentation process is adopted by adding a plurality of strains allowed by the law, and the advantage competition and the antagonistic action of the microorganism are utilized, so that growth of yeast and mold is inhibited and the shelf life is prolonged.

The invention provides lucid ganoderma fruit chiffon cake, which comprises lucid ganoderma fruit. The invention also provides a preparation method of the cake. According to the preparation method of the cake, lucid ganoderma fruit powder is added on the basis of chiffon cake, the original nutrition ingredients of the lucid ganoderma fruit are maintained, the nutrition value and the health care function of the cake are improved, in addition, good mouth feeling, flavor and tissue structures of the chiffon cake are ensured, meanwhile, the bitter taste and the astringent taste caused by lucid ganoderma are completely shielded by the flavor of the chiffon cake through an optimized recipe.

The invention discloses probiotics powder and a production method thereof. The probiotics powder is prepared from, by mass, 17-55 parts of probiotics freeze-dried powder, 2-15 parts of zinc gluconateand 3-23 parts of water-soluble dietary fibers; wherein the probiotic freeze-dried powder comprises probiotics, silicon dioxide aerogel and a freeze-drying protective agent. According to the preparation method, the silicon dioxide hydrogel is used as a base material of a probiotic culture medium, the probiotics can be uniformly distributed and grow in a porous structure of the hydrogel, the product uniformity is high, a three-dimensional network structure of the silicon dioxide hydrogel can play a role in protecting probiotics thalli in the freeze drying process, and the survival rate of the probiotics is increased.

The present invention relates to ginger tea, provides a compound manufacture method of ginger tea based on a microorganism solid state fermentation, and solves the defects that in the prior art the ginger tea is heavy in spicy tastes, effective ingredients cannot be fully absorbed by human body, the storage time is short and the quality is unstable. The manufacture method includes the following processing steps: (1) raw material selecting: fresh gingers are used as the raw materials, the fresh gingers are washed clean, the washed gingers are evenly and finely cut into fine fresh ginger strips at 0.5-0.8 cm, and then the fresh ginger strips are air-dried or low temperature dried to a moisture content of 40-50%; (2) microorganism solid state fermenting: the fresh gingers in the step (1) are mixed evenly with a microorganism and enzyme mixture to conduct fermentation, the use amount ratio of the fresh gingers and the microorganism and enzyme mixture is 100:(1-2), the fermentation temperature is controlled at 25-55 DEG C, and the fermentation time is 96-120 hours; and (3) the fresh gingers subjected to the fermentation treatment in the step (2) are mixed with enzyme deactivated oolong tea at a weight ratio of (100-150):100, and the mixture is prepared into the ginger tea.

The invention relates to a formula of a health-care product, namely, garlic oil and sea buckthorn oil containing soft capsules, and a preparation process. The garlic oil and sea buckthorn oil containing soft capsules are obtained through research on the basis of existing sea buckthorn oil type soft capsule health care food. According to the formula, the soft capsules are prepared from 20-100 parts of garlic oil, 50-500 parts of sea buckthorn oil, 200-800 parts of corn oil, 100-200 parts of gelatin, 50-100 parts of glycerin, 100-200 parts of purified water, 1-2 parts of titanium dioxide and 0.5-5 parts of radish red through processes of burdening, drying, pressing and the like and have the efficacy of boosting the immunity and the like.

The invention relates to a method for producing Lycium ruthenicum Murr. juice by utilizing ultra high pressure processing. The method mainly includes the following steps: 1) preparing Lycium ruthenicum Murr. juice, and performing cleaning, juicing, filtering and centrifugation on fresh Lycium ruthenicum Murr. so as to obtain the Lycium ruthenicum Murr. juice; and 2) at 25 DEG C, performing ultra-high pressure processing on the Lycium ruthenicum Murr. juice obtained by the step 1) under 400-500 MPa, obtaining the Lycium ruthenicum Murr. juice processed through ultra-high pressure after 5-10 min, and performing storage at 4 DEG C. Compared with other processing methods, the Lycium ruthenicum Murr. juice produced through ultra-high pressure is not easy to rot and deteriorate, rich in anthocyanin, phenolic substances and polysaccharide and high in antioxidant property, so that the nutritional quality and health care functions of the Lycium ruthenicum Murr. juice can be protected to a greatextent, theoretical support can be provided for ultra-high pressure processing juice industries, and therefore, the Lycium ruthenicum Murr. juice has good market development prospects.

The invention provides asshion and a preparation method thereof. The asshion disclosed by the invention comprises the following raw materials: natural dimethrin, folium artemisiae argyi powder, Chinese eaglewood powder, plant putty powder, traditional Chinese medicine powder, potassium nitrate and water. According to invention, the natural dimethrin, folium artemisiae argyi powder, Chinese eaglewood powder, plant putty powder, traditional Chinese medicine powder and the like are taken as raw materials, are all natural and green raw materials and are scientific in compatibility. The asshion prepared by the invention is scented in smell after burned, has the effects of tonifying qi and tonifying deficiency, expelling the wind and promoting blood circulation, killing bacteria and repelling mosquitoes and flies, does not have pungent smell, does not produce fine particles or cause environmental pollution, does not have any harm to a human body and environment, and is suitable for sterilization and odor removal at home and in public places or for burning incense for blessing in temples and wide in application prospects.

The invention provides a method for clarifying a green tea extract liquid, and a ZTC1+1 II type clarifying agent is adopted for clarifying the green tea extract liquid. The invention further provides the green tea extract liquid prepared by the method. By adopting the clarifying method, the using amount of the ZTC1+1 II type natural clarifying agent for clarifying the green tea extract liquid is small, the cost is low, active ingredients can be effectively retained, the prepared green tea extract liquid has excellent taste and good clarity, and the clarifying method has low equipment requirement and is easy to perform industrial popularization and application.

The invention discloses a preparation technique for a kiwi fruit dogwood Lycium chinensis health-care beverage. According to the preparation technique, the glucose in the kiwi fruit juice is converted into fructose which does not increase blood glucose, so that the beverage is fit for diabetics; the dogwood and Lycium chinensis extracting solutions are added, so that the beverage has an effect of reinforcing liver and tonifying the kidney; the beverage contains no preservative and other pigment additive, is sweet and tasty, is rich in nutrition, is fit for both old and young, is conveniently produced and is especially fit for large-scale industrial production.

The invention discloses instant broccoli and lotus leaf tea capable of strengthening the brain and bone and a preparation method thereof. The tea is prepared from, by weight, 1-2 parts of roasted sesame seeds, 3-4 parts of smashed Chinese yam, 5-6 parts of broccoli, 1-2 parts of stigma maydis, 1-2 parts of poria cocos, 1-1.5 parts of white gourd kernels, 200-210 parts of lotus leaves and a proper amount of zinc ion solution, sodium erythorbate, beta-cyclodextrin, ethyl maltol and water. the roasted sesame seeds are ground, the broccoli is placed in a steamer to be steamed for 20-25 min, then the roasted sesame seeds are scattered, steaming continues for 5-6 min, then the mixture is mixed with smashed Chinese yam to be beaten into puree, the mixture is dried and ground into powder, broccoli is good in brain and bone strengthening effect, nutrients are diversified, and sensory quality is good.

The invention provides a making process and formula of an eucommia ulmoides male flower tea beverage; the formula comprises an eucommia ulmoides male flower leaching liquor, a jasmine leaching liquor, a sugar solution, purified water, sodium carboxymethylcellulose and xanthan gum, wherein eucommia ulmoides male flowers and jasmine flowers are respectively leached and filtered; and then the obtained eucommia ulmoides male flower leaching liquor and the jasmine leaching liquor are mixed, homogenized and sterilized together with the sugar solution, the purified water, the sodium carboxymethylcellulose and the xanthan gum according to a proportion, so as to obtain the eucommia ulmoides male flower tea beverage; therefore, fragrances of the eucommia ulmoides male flowers and the jasmine flowers are mixed, and a tea beverage with fragrant mouthfeel, special taste and no bitter feeling is generated.

The invention provides a compound black Fuzhuan brick tea formula and a preparation method of compound black Fuzhuan brick tea, and relates to the field of black Fuzhuan brick tea. The compound blackFuzhuan brick tea is prepared from the raw materials: black crude tea, mint leaves, dried flower slices and fruit slices. The preparation method comprises the following steps of (1) preparation of theraw materials, (2) preparation of the raw materials, (3) mixing and stirring, (4) primary drying, (5) pile-fermentation, (6) steaming, (7) compression molding and (8) screening. The compound black Fuzhuan brick tea formula and the preparation method of the compound black Fuzhuan brick tea are designed, the mint slices and the fruit slices are prepared into a mixed raw material, then the mixed rawmaterial is injected into black Fuzhuan brick tea, and at the same time, dried flowers are added into the black Fuzhuan brick tea through pile-fermentation for blending, so that the compound black Fuzhuan brick tea has an aroma of fresh flowers, in turn, the Fuzhuan brick tea has the aromas of mint and fruits on the basis of ensuring the health care function of original Fuzhuan brick tea, and thus has the functions of refreshing and restoring consciousness, enhancing the gastrointestinal function and improving the body immunity.

The invention relates to a multifunctional mattress based on computer control. The multifunctional mattress comprises a mattress body, wherein the mattress body comprises a bamboo charcoal fiber layer, an electric heating layer and a magnet pavement layer from bottom to top sequentially; the magnet pavement layer adopts uniformly arranged magnet sheets, gaps are left between the magnet sheets, anda humidity sensor is arranged on the magnet pavement layer; a temperature sensor is arranged on the electric heating layer; a controller is arranged on the bamboo charcoal fiber layer; a fan is arranged on one side of the mattress body, and a casing is arranged outside the fan and higher than the mattress body; an air outlet is formed in the side wall of the casing, and the controller is connected with the temperature sensor, the humidity sensor and the fan. The mattress is simple in structure and reasonable in design; by means of computer control, the ventilation effect can be ensured underthe conditions of ensuring the health care function, waterproof function, cooling function and warm keeping function, comfort of human bodies is improved, and breeding of bacteria is avoided.

The invention discloses a breathable massage insole and a shoe with the same. The breathable massage shoe comprises a foot surface layer and a foot bottom layer. The foot bottom layer is tightly fastened below the foot surface layer and matches with the surface of the foot surface layer. Massage protrusions are distributed on the upper surface of the foot surface layer. Breather holes penetrating the foot surface layer are arranged among the massage protrusions. The upper surface of the foot bottom layer is provided with recessed cavities, and the breather holes are evenly correspondingly arranged on the foot surface layer above the recessed cavities. The breathable massage insole and the shoe with the same are functionally breathable and healthy, easy to produce and low in cost.

The invention relates to a preparation method of purple sweet potato tea. The preparation method comprises the following steps: (a) preparation of purple sweet potato powder, namely cleaning fresh sweet potatoes, slicing the fresh sweet potatoes into purple sweet potato pieces with the size of 1cm<3>, blanching the purple sweet potato pieces in boiling water for 3 minutes, draining away moisture, freezing the purple sweet potato pieces in a refrigerator at -20 DEG C for 24 hours for freeze drying, grinding the purple sweet potato pieces by virtue of a grinding machine after the freeze drying, and sieving the ground purple sweet potato pieces by virtue of a 100-mesh sieve, so as to obtain purple sweet potato powder; (b) blending, namely uniformly mixing 70%-75% of the purple sweet potato powder, 0.03% of potassium sorbate and the balance of xylitol in a container; and (c) packaging, namely carrying out microwave sterilization on the blended purple sweet potato powder at 45 DEG C for 1 hour, and packaging the blended purple sweet potato powder by virtue of food-grade paper bags, so as to obtain the purple sweet potato tea. The preparation method of the purple sweet potato tea has the beneficial effects that the preparation process is reasonable, main functional components of the purple sweet potato are preserved, and the prepared purple sweet potato tea has nutrition and health-care functions.

The invention relates to a health-care traditional Chinese medicine with a coffee taste and a preparation method thereof. The health-care traditional Chinese medicine with the coffee taste is preparedfrom the raw materials: 350 to 420 parts of semen cassiae, 150 to 200 parts of fructus lycii, 200 to 320 parts of prepared rhizome of rehmannia, 200 to 300 parts of fructus ziziphi jujubae, 180 to 280 parts of apricot kernel, 150 to 220 parts of flos sophorae, 250 to 320 parts of flos sophorae immaturus, 200 to 300 parts of radix puerariae, 100 to 150 parts of flos puerariae, 50 to 80 parts of semen hoveniae, 60 to 70 parts of pericarpium citri reticulatae, 100 to 150 parts of ground coffee and 50 to 80 parts of vegetable fat powder. The preparation method comprises the steps of cleaning thetraditional Chinese medicine raw materials, adding water, heating, decocting, filtering, extracting a medicine soup, adding the ground coffee, the vegetable fat powder and purified water for mixing, filtering, standing, sterilizing and canning; or adding the ground coffee and the vegetable fat powder into the extracted medicine soup, then concentrating, drying, and powdering to obtain particles. The raw materials are easy to get, the health-care traditional Chinese medicine is simple to prepare, multiple in functions and wide in applicability, and extracts plant essences so as to not only keeps refresh and relaxation characteristics of an original coffee drink, but also has the functions of treatment and prevention on diseases, and the untoward effects such as palpitation, insomnia, headache and habituation caused by drinking the original coffee are avoided.

The invention discloses a hydrogen-rich water generating device. The hydrogen-rich water generating device comprises a first electrolysis mesh, a conductive activated carbon plate and a second electrolysis mesh which are sequentially and closely arranged. The first electrolysis mesh and the second electrolysis mesh are respectively connected with a positive pole and a negative pole of a drive circuit, the drive circuit supplies power for the first electrolysis mesh and the second electrolysis mesh, and the positive pole and the negative pole connected with the first electrolysis mesh and the second electrolysis mesh can be simultaneously exchanged. Accordingly, the invention further provides a hydrogen-rich water generating method. The hydrogen-rich water generating device conducts electrolysis on immersion water through the first electrolysis mesh, the conductive activated carbon plate and the second electrolysis mesh to generate hydrogen-rich water, the conductive activated carbon plate can adsorb residual chlorine in the water, the purity of the generated water is improved, and a health-care function of the hydrogen-rich water is ensured.

The invention provides functional yellow wine containing rich polysaccharose and saponin and a preparation process thereof, and belongs to the technical field of wine making. The yellow wine is prepared from dendrobium officinale, roots of American ginseng, fructus lycii, glossy ganoderma, honeysuckle flowers, chrysanthemum morifolium, semen ziziphi spinosae, edible alcohol and yellow wine according to the proportion of 6 to 12 parts of dendrobium officinale, 4 to 10 parts of roots of American ginseng, 12 to 24 parts of fructus lycii, 6 to 12 parts of glossy ganoderma, 6 to 15 parts of honeysuckle flowers, 5 to 10 parts of chrysanthemum morifolium and 10 to 25 parts of semen ziziphi spinosae. The functional yellow wine containing rich polysaccharose and saponin provided by the invention has the advantages that the product property is stable; the total polysaccharose content in the finished product wine is higher than or equal to 3.5g / 100mL; the total saponin content is higher than or equal to 100mg / 100mL. The functional yellow wine prepared by the process has the advantages that the functional ingredients are stable; the flavor is good; the human body immunity can be improved.

The invention provides a semi-fermentation mechanism lotus leaf healthcare wine and a production process thereof, and belongs to alcoholic beverages and brewing methods thereof. The semi-fermentation mechanism lotus leaf healthcare wine is prepared by the steps of performing crushing, impregnation, fermentation, blending and the like on fresh lotus leaves or dried lotus leaves. The production process provided by the invention adopts a mechanical production method with combination of semi-fermentation and semi-impregnation of the fresh lotus leaves or the dried lotus leaves to brew a lotus wine, fermentation wine liquid is supplemented to fermented wine liquid to enable the product to have a faint scent of the lotus leaves and a mellow, full and tender fermented wine flavor, and healthcare functional components including lotus leaf total flavones and nuciferine of the lotus leaves are well preserved, so that the drinking habits of consumers are satisfied, and the effects of keeping fit and losing weight for beautification are achieved, thereby achieving three things at one stroke.

The invention discloses kudzuvine root distilled liquor and a preparation method thereof. The preparation method comprises the following steps: cooking kudzuvine root, sorghum and rice, spreading andairing to room temperature, adding blended grains, uniformly mixing, adding multi-trace kudzuvine root Xiaoqu accounting for 2-3wt% of the total mass of kudzuvine root, sorghum, rice and blended grains, putting into a jar, culturing for 2-3d, sealing the jar, fermenting for 7-10d, taking out of the jar, distilling and blending. The kudzuvine root and the sorghum are uniformly mixed according to acertain proportion; the brewed kudzu vine root distilled health-care wine is high in wine yield, full in raw material utilization, full in Xiaoqu wine body, relatively high in alcoholic strength, refreshing and harmonious in taste, soft, pure and sweet, has the unique faint scent of sorghum and kudzuvine root, is relatively high in active substance content, and has a certain health-care effect.

The invention discloses a preparation method and application of a healthy food base material capable of improving metabolic disturbance of glycolipid. The preparation method comprises the following steps of picking mulberry leaves, and performing pretreatment; preparing fresh mulberry leaf virgin pulp; preparing mulberry leaf acidic polysaccharose; preparing a tartarian buckwheat extract; preparing an oat extract; preparing composite virgin pulp; performing sterilization and fermentation; and performing drying, packaging and sterilization. The healthy food base material is rich in gamma-aminobutyric acid, N-saccharide compounds (1-deoxidized nojirimycin, fagopyrin and the like), micromolecular oligosaccharide prebiotics and probiotics. According to the method, on one hand, the content of the gamma-aminobutyric acid and the content of the N-saccharide compounds in raw materials are increased through optimizing microorganism fermentation strains and a fermentation technology, besides, conversion of natural macromolecular polysaccharide in the raw materials into the oligosaccharide prebiotics can also be promoted in the fermentation process, and on the other hand, the bioactivity of functional factors of the gamma-aminobutyric acid, the N-saccharide compounds, the micromolecular oligosaccharide prebiotics, the probiotics and the like in products can be reserved to the maximum extent through optimizing a preparation technology.

The present invention relates to a radix pseudostellariae black tea drink, and belongs to the technical field of tea drinks. The radix pseudostellariae black tea drink is prepared from the following raw materials by weight: 16 to 20 parts of black tea, 10 to 15 parts of radix pseudostellariae, 10 to 15 parts of creeping liriope, 6 to 8 parts of dandelion, 3 to 5 parts of forsythia, 6 to 8 parts of gardenia and 6 to 8 parts of plantain. The radix pseudostellariae black tea drink in the present invention is simple to prepare and convenient to drink, not only maintains the health care functions of the black tea, but also has fresh fragrance and health care functions of nourishing yin, regenerating body fluid, moistening lung to arrest cough, eliminating inflammation, resisting bacteria, clearing away the heat evil, expelling superficial evil and the like when combined with other radix pseudostellariae or Chinese medicine, and can meet the health care needs of people for tea drinks.

The invention discloses a gynostemma pentaphylla beverage and a preparation method thereof, and relates to the technical field of foods. The gynostemma pentaphylla beverage disclosed by the inventioncontains the following components: 30%-45% of a gynostemma pentaphylla extracting solution, 1%-5% of xylitol, 0.05%-0.1% of edible salt, 0.01%-0.03% of citric acid and the balance of water. The gynostemma pentaphylla beverage provided by the invention is attractive in color and luster and unique in flavor; the gynostemma pentaphylla beverage has the unique flavor of gynostemma pentaphylla, corrects the original bitterness of gynostemma pentaphylla, tastes sour and sweet properly, has high antioxidant activity and a certain health-care function, is suitable for being drunk by the public, is particularly suitable for being drunk by people suffering from diabetes, and provides certain reference for development and utilization of gynostemma pentaphylla.

The invention discloses a kiwi fruit center-regulating and qi-regulating instant lotus leaf tea and a preparation method thereof. The kiwi fruit center-regulating and qi-regulating instant lotus leaf tea is prepared from the following raw materials in parts by weight: 7-8 parts of kiwi fruit juice, 2-3 parts of black tomatoes, 4-5 parts of hemp flowers, 1-2 parts of donkey-hide gelatin, 1-1.5 parts of mulberries, 1-1.5 parts of fructus psoraleae, 200-210 parts of lotus leaves, and a proper amount of a zinc ion solution, sodium erythorbate, beta-cyclodextrin, ethyl maltol and water. The preparation method comprises the following steps: smashing the hemp flowers, putting the smashed hemp flowers into kiwi fruit juice to soak for 30-40 minutes, adding the black tomatoes, mixing and pulping, and filtering to obtain juice. The juice has scour and sweet taste and is rich in nutrient, so that the mouthfeel and nutrition of the lotus leaves are improved; and the kiwi fruits are complete in nutrition, so that the center-regulating and qi-regulating effects are very good.