152results about How to "Has the function of clearing heat and relieving summer heat" patented technology

The invention relates to health protection herbal tea and a manufacturing method thereof. The health protection herbal tea is characterized in that the herbal tea is prepared from date slices, Japanese honeysuckle, Hangzhou white chrysanthemum, rose, oolong tea, Huangshan tribute chrysanthemum, winter flower, medlar, black sesame seed, golden chrysanthemum, white sesame seed, dwarf lilyturf root, boat-fruited sterculia seed, Arabian jasmine flower, hawthorn, licorice root, lotus plumule, dried fruit, mint, Maofeng tea, silver chrysanthemum, roselle, ginkgo leaf, rock candy and other raw materials. The herbal tea can be made into conventional oral preparations such as granules, decoction and teabags by using conventional method. The herbal tea has the effects of reducing pathogenic fire, clearing away heat, eliminating dampness, relieving summer-heat, removing food retention, promoting salivation, quenching thirst, refreshing, restoring consciousness, caring skin, promoting health, and so on, is safe and convenient, and is good for both children and adults.

The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.

The invention discloses a processing technique of fructus momordicae juice fine powder. The fructus momordicae juice fine powder is prepared by taking fructus momordicae as a raw material, carrying out raw material preparation, extraction, enzymolysis, enzyme deactivation, filtration, crushing, mixing, spray drying, settling and packaging and the like. According to the ructus momordicae juice fine powder made by adopting the processing technique, by using the fructus momordicae as the raw material, nutrient substances in the fructus momordicae juice fine powder are ensured, active substances of the raw materials can be fully reserved through extraction and composite enzymolysis on filter residues, the loss of the nutrient substances is reduced, and the utilization rate of the raw material is increased; the finished fructus momordicae juice fine powder has the effects of eliminating summer-heat by cooling, preventing phlegm from forming and stopping coughing, cooling blood and relaxing bones, clearing away the lung-heat and lubricating the intestines, helping produce saliva and slaking thirst, and the like.

The invention discloses a medicine-and-food dual-purpose preparation for treating pneumoconiosis, clearing away the lung-heat and nourishing the heart and a preparation method for the medicine-and-food dual-purpose preparation. The medicine-and-food dual-purpose preparation is made of aizoon stonecrop herb, herba houttuyniae, polygonatum kingianum, polygonatum odoratum, platycodon grandiflorum, almond, radix glycyrrhizae, lilies, folium mori, white fungus, coix seed, citrus, mint and green tea. The medicine-and-food dual-purpose preparation can be used as a medicine and has the functions of clearing away the lung-heat, relieving cough and reducing sputum and the functions of promoting blood circulation to remove blood stasis, nourishing the heart and smoothing the sphygmus. The medicine-and-food dual-purpose preparation is also healthy food. The raw materials adopted by the medicine-and-food dual-purpose preparation are medicine-and-food medicines, can be eaten for a long time and cannot generate any toxic and side effect on a human body. The medicine-and-food dual-purpose preparation is healthy and health-protection; the lung organ is stimulated to secrete mucus and promote sputum excretion through functions of the components, and the self-cleaning function of the lung is realized; the blood is purified; the oxyhemoglobin saturation is enhanced; the heart can be protected from being injured; therefore, the medicine-and-food dual-purpose preparation has the effects of preventing and treating the pneumoconiosis and cardiovascular diseases.

The invention discloses a purely fermented low-alcoholic strength and low-sugar fresh-juice yellow wine and a production method thereof. The yellow wine is manufactured by the components with the weight portions as follows: 100 portions of sticky rice, 15 to 18 portions of wheat koji, 0.15 to 0.2 portion of Chinese yeast, 0.05 to 0.1 portion of lotus nut as well as 0.1 to 0.2 portion of lotus leaf. The production technique thereof comprises: I, raw material processing; II, potting and making air gaps; III, saccharifying and adding the wheat koji to flush the cylinder; IV, fermenting, harrowing operated and after fermenting; V, filter pressing, sterilizing and packaging. The invention solves the six difficulties of Huzhi wine, including easily becoming acid, containing high sugar, searching cold, changing color, hurting stomach and being incapable of producing in hot days and meets the consumption demand of the current consumers on paying more attention on the self-body health care and preserving increasingly.

The invention discloses a pumpkin sauce. The pumpkin sauce comprises 20-25 parts of minced pumpkin, 15-20 parts of minced red date, 20-25 parts of minced carrot, 10-15 parts of a tomato juice, 16-18 parts of a sweetener and 5-10 parts of water. A preparation method of the pumpkin sauce comprises a step of preparing the minced pumpkin, the minced red date, the minced carrot and the tomato juice, and uniformly mixing the minced pumpkin, the minced jujube, the minced carrot, the tomato juice, the sweetener and water to prepare the pumpkin sauce. The pumpkin sauce has the characteristics of unique taste, abundant nutrition, digestion helping and appetite whetting and has multiple healthcare efficacies, and pumpkins have the functions of summer heat clearing, sugar and lipid lowering, cancer controlling and preventing, immunity enhancing and the like; red date has the efficacies of blood enriching, face nourishing, spleen invigorating and stomach benefiting; carrots contain abundant vitamins and have the efficacies of eyesight improving and immunity enhancing; and tomatoes have the efficacies of appetite whetting, digestion promoting, body fluid production promoting and thirst quenching.

The invention discloses a roselle solid beverage. The invention is characterized in that the roselle solid beverage is prepared from the following raw materials in parts by weight: 5-35 parts of roselle, 5-35 parts of red jujube, 1-15 parts of hawthorn, 1-15 parts of medlar and 30-170 parts of white sugar. The roselle solid beverage disclosed by the invention has good taste and is convenient to carry and store, and the beverage disclosed by the invention has the effects of clearing heat, promoting production of a body fluid and quenching thirst, promoting appetite and digestion, eliminating free radicals, resisting to oxidation, reducing fat and lowering blood pressure.

The invention discloses rose and hawthorn fruit jam and a preparation method thereof. The rose and hawthorn fruit jam is mainly prepared from the following raw materials in parts by weight: 24 to 36 parts of rose and hawthorn in a weight ratio of 1 to 5, 1 to 3 parts of hibiscus sabdariffa, 8 to 12 parts of rhizoma dioscoreae, 4 to 6 parts of fructus lycii, 4 to 6 parts of red jujube, 30 to 40 parts of white granulated sugar, 2 to 4 parts of fructo-oligosaccharide, 0.5 to 1.5 parts of tea polyphenol, 0.1 to 0.2 part of citric acid and 0.2 to 0.3 part of sodium alginate. The rose and hawthorn fruit jam is prepared by processes of screening the raw materials, pretreating, softening, pulping, burdening, decocting, canning, sterilizing and the like. The fruit jam disclosed by the invention has the advantages of simple preparation process, delicate taste, moderate sourness and sweetness, aromatic flavor of the rose and the hawthorn, good gel property and bright luster; the fruit jam disclosed by the invention also has the efficacy of reducing blood fat, aiding digestion and beautifying skin.

The present invention discloses one kind of mental depression alleviating and detoxicating beverage, which is prepared with Fructus momordicae 12 weight portions, boat-fruited sterculia seed 12 weight portions, dark plum 30 weight portions, haw 12 weight portions, dried old orange peel 12 weight portions, malt 15 weight portions, licorice 9 weight portions and date 15 weight portions. The beverage is sour, sweet and delicious, and possesses health functions of eliminating phlegm, eliminating summer heat, detoxicating, etc.

The invention discloses a carbonic acid type plum juice and a manufacturing method thereof, belonging to food beverage. The carbonic acid type plum juice is based on the extraction liquids of raw materials such as dark plum, hawthorn, liquorice, dried orange peel and sweet-scented osmanthus; and is manufactured by charging a proper quantity of CO2. The carbonic acid type plum juice beverage is fresh, delicious and special and does not contain additives such as essence, burnt sugar coloring matter, citric acid and malic acid. CO2 is charged and pasteurization is carried out so that the stability of the carbonic acid type plum juice beverage within the life of the quality assurance is guaranteed; and the juice is capable of clearing away summer heat and quenching the thirst.

The invention discloses honeysuckle flower green tea which comprises the following raw materials of honeysuckle flower, green tea, licorice, white sugar and a food additive, wherein the food additive comprises citric acid and sodium citrate. The honeysuckle flower green tea of the invention has functions of refreshing brain, improving immunity, resisting virus, bacteria and inflammation, relieving fatigue, improving metabolism, lowering blood sugar and blood pressure, resisting ageing and cancer, preventing cancer, appetizing and protecting stomach. The honeysuckle flower green tea is golden yellow and has herb aroma and slight taste of traditional Chinese medicine. The honeysuckle flower green tea is sour, sweet and bitter and can be drunk as beverage as well as oral liquid without losing healthcare function thereof.

The present invention discloses processing technology of lemon green tea. The processing technology includes the following steps: fixing, cooling treatment, rolling treatment, drying and obtaining of finished products. Through the combination of lemons and green tea, the prepared lemon green tea has effects in clearing heat and relieving summer-heat, removing greasiness, relieving food retention, etc. Rich vitamins contained in the lemons and rich catechins in tea leaves make the prepared lemon green tea richer in nutrition and more prominent in health-care effect, and the lemon green tea solves problems that the prior product is single in variety, the product function cannot meet the needs of a vast number of consumers, etc.

A Chinese medicine for decreasing blood fat, softening blood vessel, and treating arrhythmia and hyperlipemia is proportionally prepared from haw, prepared fleece flower root, cassia seed, lotus leaf and alismatis rhizome. Its preparing process is also disclosed.

The invention discloses a method for preparing pharynx-clearing and throat-wetting health-care drink, belonging to food processing technical field. The method for preparing pharynx-clearing and throat-wetting health-care tea includes the following steps: respectively selecting and grinding cogongrass rhizome, chrysanthemum, mulberry leaves, dandelion, honeysuckle and mint; respectively soaking the materials to get the succi thereof and mixing the succi according to weight portions of 20-30 portions of cogongrass rhizome succus, 20-27 portions of chrysanthemum succus, 5-8 portions of mulberry leaf succus, 15-22 portions of dandelion succus, 4-8 portions of honeysuckle succus and 4-6 portions of mint succus; adding saccharose in an amount of 4-6%of the gross weight of above succus mixture, citric acid in an amount of 0.05%of the gross weight of above succus mixture, sodium alginate in an amount of 0.005%of the gross weight of above succus mixture and Beta-cyclodextrin in an amount of 0.05%of the gross weight of above succus mixture; and finally filtrating, filling and sterilizing. The pharynx-clearing and throat-wetting health-care drink is not only safe, nontoxic, reliable in curative effect, but also is fragrant in scent, cool and clear, delectable in flavor and low in cost. Therefore the pharynx-clearing and throat-wetting health-care drink is easy to be accepted by consumers.

The invention relates to a heat-clearing and detoxicating herbal tea prepared from mixed materials of a five-gain liquid, a five-fruit liquid, a five-medicine liquid and honey. The five-gain liquid is prepared from sorghum, black bean, mung bean, small red bean, and buckwheat. The five-fruit liquid is prepared from hawthorn, pear, radish, wax gourd and bitter gourd. The five-medicine liquid is prepared from licorice, clove, mint, white-fruit amomum fruit, and galangal oleoresin. The herbal tea provided by the invention provides functions of heat-clearing, detoxicating, human body essence Qi and spirit improving, summer heat preventing, digestion promoting, hangover alleviating, fatigue alleviating, and energy improving. The herbal tea is suitable for various populations.

The invention relates to mung bean chocolate crackling and relates to a production method of the mung bean chocolate crackling, and belongs to the technical field of food ingredients. The mung bean chocolate crackling comprises the following raw materials, by weight part, 50-70 parts of white sugar, 100-160 parts of palm oil, 20-60 parts of cocoa butter, 10-30 parts of cocoa liquor, 0-10 parts of a cocoa butter substitute, 10-40 parts of coconut oil, 30-100 parts of mung bean powder, 0.05-0.3 part of monoglyceride of fatty acid, 0.01-0.2 part of polyglyceryl fatty ester, 0.5-2 parts of phosphatide, 0.05-0.2 part of salt, and 0.01-0.3 part of essence. The mung bean chocolate crackling tastes delicious and sweet, is abundant in nutrients and bright in color, and has natural fragrance of mung beans. The mung bean chocolate crackling is reasonable in nutrient composition and diversified in taste. The production process is simplified.

The invention discloses a health food comprising the following materials by weight percent: 15-25% of green bean starch, 15-25% of sweet potato starch, 5-15% of dendrobe starch and 45-55% of towel gourd juice. According to the health food, towel gourds and green beans are compatible, so that the summer-heat elimination effect of the green beans can be enhanced, and the health food also has the effects of dispelling summer heat and quenching thirst. And meanwhile, the dendrobe can tonify the stomach, produce saliva and nourish yin and clear heat, so that the health food can play a role in tonifying qi and nourishing yin by adding the dendrobe. The health food provided by the invention has the effects of clearing heat and removing toxicity, quenching thirst, tonifying qi and nourishing yin, eliminating phlegm and freeing channels, resisting inflammation and regulating the organism immunity.

The present invention relates to the field of nutritional and health-care food and particularly relates to artemisia carvifolia and honeysuckle enzymes and a preparation method thereof. The artemisia carvifolia and honeysuckle enzymes are mainly prepared from the following raw materials in parts by weight: 3-9 parts of fruits and vegetables, 0.3-0.6 part of honeysuckle, 0.2-0.5 part of artemisia carvifolia and 4-5 parts of brown sugar. The preparation method utilizes the pure fermented fruit and vegetable fermentation liquid, avoids the breeding of the infectious microbes in the fermentation process, and enables the product quality to be stable. The best technology is used to extract the effective components in the artemisia annua and honeysuckles, the artemisia annua and honeysuckles are combined to conduct the chelated fermentation, and the enzymes are free of exogenous preservatives and thickening agents. The preparation method maximally avoids the losses of effective nutritional components in the artemisia carvifolia, honeysuckles, and fruits and vegetables, and retains the enzyme activities.

The invention discloses black bean health-preserving and health-care noodles, which are prepared from the following raw materials in part by weight: 100 to 110 parts of flour, 10 to 12 parts of oat kernel flour, 5 to 8 parts of konjac flour, 2 to 4 parts of black bean peel extract, 2 to 3 parts of rape pollen, 1 to 3 parts of salt, 0.1 to 0.2 part of grape seed oil, 2 to 4 parts of gynostemma pentaphyllum, 3 to 5 parts of dictyophora, 3 to 5 parts of great burdock achene, 5 to 6 parts of red date, 2.5 to 3.5 parts of acanthopanax, 3 to 4 parts of dwarf lilyturf root, 5 to 7 parts of manyflower solomonseal rhizome, 5 to 8 parts of longan, 5 to 8 parts of dried roselle calyx and 1 to 2 parts of Lecai. The black bean health-preserving and health-care noodles are good in mouthfeel, delicious and rich in nutrition and simultaneously have a dietetic and health-care effect.

The invention discloses a nectarine and green cucumber juice beverage and a processing method thereof and belongs to the field of processing of juice beverages. The nectarine and green cucumber juice beverage disclosed by the invention is prepared from the following raw materials in percentage by weight: 20%-32% of nectarines, 5%-10% of green cucumbers, 5%-10% of watermelons, 0.5%-2% of hawthorn fruits, 0.5%-1% of mangosteen concentrated juice, 0.2%-0.4% of dried tangerine or orange peel, 9%-16% of honey, 0.3%-0.5% of citric acid, 0.2%-0.3% of potassium sorbate and the balance of water, wherein the total percent is 100%. The nectarines have high pectin content and are difficult to squeeze so that the method provided by the invention adopts a low-temperature enzymolysis manner and the like to treat the nectarines to keep the special flavor and nutrients of the nectarines; the green cucumbers and the watermelons are added so that the beverage has the effects of clearing heat and relieving summer-heat, and neutralizing the condition that internal heat is generated when too many nectarines are eaten; and the nectarine and green cucumber juice beverage has a plurality of health functions and a unique flavor.

The invention belongs to the technical field of foods, and particularly relates to a dendrobium candidum tea. The dendrobium candidum tea consists of 5-15 parts by weight of dendrobium candidum and 20-40 parts by weight of tea leaves. In the preparation process of the dendrobium candidum tea, the dendrobium candidum and the tea leaves are separately processed and then combined and molded in proportion, so that the effects of a tea and a dendrobium tea, including refreshing oneself, clearing away heart fire, clearing summer-heat, promoting digestion, resolving phlegm, removing unctuosity, reducing weight, clearing away heart fire for relieving restlessness, removing toxicity, neutralizing the effect of alcoholic drinks, promoting the production of body fluid to quench thirst, reducing pathogenic fire, improving eyesight, relieving dysentery, removing dampness and the like, are improved; the dendrobium candidum tea has clear soup and green leaves, is rich in fragrance, sweet in taste, beautiful in appearance, and high in taste astringency. The preparation technology is simple, the operation is convenient, the dendrobium candidum tea can adapt to industrialized production, and market demands are met.

Drinking cola as one kind of beverage is prepared with over ten kinds of Chinese medicinal materials including Hovenia dulcis, kudzu vine root, etc. as main material and proper amount of supplementary material. It has sweet and smooth taste, scent, cola color and the health functions of sobering up, protecting liver and stomach, clearing away heat, quenching thirst, tranquilizing, etc. It can eliminate various harms caused by overdrinking, and is a kind of novel safe, fast, efficient and delicious sobering up beverage.

The invention discloses a manufacturing method of Loropetalum chinensis (R. Br.) Oliv. Sanchi flower healthcare tea crystals, and belongs to the field of food processing. According to the Loropetalum chinensis (R. Br.) Oliv. Sanchi flower healthcare tea crystals, Loropetalum chinensis (R. Br.) Oliv. tender leaves and Loropetalum chinensis (R. Br.) Oliv. are adopted as main raw materials, sanchi flowers are adopted as auxiliary materials, bitterness existing in raw materials can be removed after fixation, the taste is improved, and the fragrance is improved; the partial freezing drying, countercurrent extraction and separation concentration technologies are adopted, nutritional ingredients contained in the raw materials are effectively extracted, the raw material utilization efficiency is improved, and the finished tea crystals have the healthcare effects of clearing summer-heat, lowering blood pressure, calming the liver, clearing and activating the channels and collaterals, stopping bleeding by astringency and the like, and are rich in fragrance and high in nutritive value.

The invention discloses the processing method of the health tea of mushroom grass Artemisia annua. it belongs to the field of food processing. The feature of it is that the mentioned heath tea od mushroom grass Artemisia annua applies mushroom grass and the leaves of Artemisia annua as the main raw materials. The processing steps include rocking green, extracting fume, smashing, extracting by adverse current, making extracted liquid of Chinese herbal medicine, adjusting, concentrating, averaging and packaging. After the processing, the original astringent of the raw materials can be eliminated and the taste and fume can be improved. it can also improve the nutrient ingredients of the raw materials effectively and improve the using efficiency of the raw materials. Assisting by the extracted liquid of Chinese herbal medicine, the health value of the health tea will be improved greatly. So the final health tea has both of the functions of clearing summer-heat and analgesia and eliminating wetness.

The invention discloses a processing method of roxburgh rose and elaeagnus angustifolia fruit paste. The roxburgh rose and elaeagnus angustifolia fruit paste is prepared from, by weight, 45-55 parts of roxburgh rose juice, 25-30 parts of elaeagnus angustifolia pulp, 15-25 parts of honeysuckle filter residue and 5-10 parts of high fructose corn syrup, wherein the sum of the weight parts is 100. The processing method comprises the steps of roxburgh rose pretreatment preparation, elaeagnus angustifolia treatment, extracting solution preparation, mixing, homogenizing, degassing concentration, homogenate filling, sterilization and the like. According to the fruit paste, the roxburgh rose and the elaeagnus angustifolia which are environmentally friendly, healthy, rich in nutrient and wide in source are used as the main raw materials, the production cost is reduced, and the new variety and nutritive ingredients of the fruit paste are enriched; the mixture is subjected to complex enzyme treatment, so that nutrient loss is reduced, and the utilization efficiency of the raw materials is further improved. The finished fruit paste is convenient to carry, stable in color and luster and pure in taste, and has the healthcare effects of helping digestion and tonifying spleen, clearing heat and relieving summer-heat, strengthening physique, astringing and stopping pain and the like, and economic benefits are improved.

The invention discloses a preparation method of pineapple and cola drink, and belongs to the field of drink processing. The preparation method is characterized by comprising the following technological processes: sorting, cleaning, peeling, trimming, draining, crushing, juicing, sterilizing, separating, color-protecting, burdening, sterilizing, canning, capping, inspecting and product finishing. The preparation method has the beneficial effects that the pineapple and cola drink is yellow, sour, sweet, delicious, and fresh in taste, has unique favors of the pineapple and cola, is sour, sweet and palatable, and is an excellent product for cooling heat and quenching thirst; the pineapple and cola drink is rich in a plurality of vitamins, is capable of promoting intestines and stomach digestion, has the efficacies of clearing away heat, relieving summer-heat, promoting the production of body fluid to relieve thirst, losing weight and beautifying the features, is easy to store, convenient to carry, and can be eaten all the year round.

The invention discloses a health glutinous rice cake with a lotus leaf and a processing method of the health glutinous rice cake with the lotus leaf. The health glutinous rice cake is prepared from the following raw materials in parts by weight: 60-80 parts of glutinous rice, 15-20 parts of clocasia escalenta schott, 8-13 parts of lotus leaf submicron powder, 8-15 parts of sarcodia montagneana, 4-8 parts of moringa seed powder, 6-8 parts of natto powder, 4-6 parts of fistular onion stalk powder, 6-10 parts of almond, 6-10 parts of sunflower kernels, 1-3 parts of chrysanthemum, 2-3 parts of lysimachia fortune, 1-2 parts of bangbang grass, 2-3 parts of sunflower faceplate, 1-2 parts of boschniakia rossica, 1-2 parts of hibiscus manihot flower, a proper amount of coix seed oil and 6-12 parts of a food additive. The health glutinous rice cake with the lotus leaf, disclosed by the invention, is abundant and balanced in nutrition, and sweet and soft in taste, contains a clear lotus fragrance, is unique in flavor, has the health efficacies of reducing blood fat, clearing away heat and relieving summer-heat, cooling blood and invigorating blood circulation, and nourishing the kidneys and tonifying the spleen, and is capable of reducing weight and building a body, and prolonging life after being frequently eaten.

Natural plant composite particles with sweetening and moisture-preserving functions and a preparation method and application thereof are provided. The composite particles which are 30-60 in mesh are prepared by: crushing Poria, Momordica grosvenori fruit, root of Angelica sinensis, florists chrysanthemum, honeysuckle, flowering tobacco, licorice root and Pinellia ternata tuber separately, performing cell disrupting, screening to obtain cell-broken powder, adding auxiliaries to the cell-broken powder, mixing well to obtain a mixture, adding a certain amount of water into the mixture to obtain wet material, subjecting the wet material to rotary granulating, drying at low temperature, stabilizing the size, and screening; based on existing rich plant materials and long-standing studies and application history, the plant materials with sweetening and moisturizing functions added herein feature zero harm, zero additives, zero pollution and good safety and reliability and have the functions,such as aroma enhancing, disinfecting and antioxidation; the plant materials do not combust, so that harm harmful matters are avoided; by adding the prepared composite particles to a cigarette filter,effective active ingredients of plants themselves can be retained.

The invention discloses a preparation method of chrysanthemum, sophora japonica and green tea beverage for improving eyesight. The method is realized by the following steps: (a) weighing dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits in parts by weight, and respectively cleaning and evenly mixing the dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits to obtain a mixture A; (b) leaching, namely putting the mixture A into a leaching device, adding deionized water, and controlling the leaching temperature to be 85-95 DEG C for 10-15 minutes; (c) filtering, namely removing tea residues after leaching, rapidly cooling, and then filtering to obtain a mixed liquid B; (d) blending, namely adding purified water to the mixed liquid B, and then adding honey, sucrose, sorbitol and sodium ascorbate to prepare a mixed liquid C; (e) finely filtering, namely filtering the mixed liquid C, clarifying and removing sediments; (f) heating and filling; (g) sterilizing; and (h) cooling the product which is sterilized in the step g as soon as possible, drying by wiping, labeling and warehousing. The chrysanthemum, sophora japonica and green tea beverage for improving eyesight prepared by the preparation method has the effect of improving eyesight.

The invention discloses a manufacturing method of Hakka brewed liquor and relates to the technical field of food manufacturing. The Hakka brewed liquor is prepared by soaking black glutinous rice in medicine juice of Chinese herb medicines including danshen root, poria, largehead atractylodes rhizome, Sichuan lovage rhizome, Chinese angelica, debark peony root, radix notoginseng, prepared fleeceflower root, black bean, Chinese magnolia vine fruit, prepared morinda root, radix rehmanniae, milkvetch root, cassia bark, Chinese date, Chinese wolfberry, chrysanthemum flower, grosvenor momordica fruit, green tea, and the like, and fermenting the mixture. Accordingly, the Hakka brewed liquor has excellent effects of black glutinous rice liquor, and effects of a plurality of nourishing Chinese herb medicines, and can build health and strengthen the body after long-term drinking. The method overcomes a problem that the commercial value of the Hakka brewed liquor has not been explored.