1008results about How to "High health value" patented technology

The invention discloses a fruity probiotic yogurt slice containing antifreeze sericin peptide. The raw materials for preparing the fruity probiotic yogurt slice comprise 10-14 parts of skimmed milk powder, 2-5 parts of sucrose, 1-3 parts of sericin peptide, 1-4 parts of fruit material, 0.1-0.6 part of lyophilized active probiotics and 0.1-0.4 part of magnesium stearate. The invention further discloses a method for preparing the product which is the fruity probiotic yogurt slice. The method mainly comprises the following steps of: preparing a skimmed-milk food-grade culture medium, fermenting the probiotics, adding the antifreeze sericin peptide, freezing and drying fermented milk in vacuum, and pressing powder into slices. As the fruity probiotic yogurt slice contains the antifreeze sericin peptide and the lyophilized fruit powder which is rich in the vitamin B group, the number of the probiotics in the fruity probiotic yogurt slice can be increased, the retention time of the activity of the probiotics can be prolonged, and the taste, flavor and nutritional and healthcare values of the fruity probiotic yogurt slice can be improved. The fruity probiotic yogurt slice can serve as a functional food for supplementing the vitamin B group, improving the immunity and promoting the intestinal health.

The invention discloses a fruity probiotic yogurt slice containing antifreeze sericin peptide. The raw materials for preparing the fruity probiotic yogurt slice comprise 10-14 parts of skimmed milk powder, 2-5 parts of sucrose, 1-3 parts of sericin peptide, 1-4 parts of fruit material, 0.1-0.6 part of lyophilized active probiotics and 0.1-0.4 part of magnesium stearate. The invention further discloses a method for preparing the product which is the fruity probiotic yogurt slice. The method mainly comprises the following steps of: preparing a skimmed-milk food-grade culture medium, fermenting the probiotics, adding the antifreeze sericin peptide, freezing and drying fermented milk in vacuum, and pressing powder into slices. As the fruity probiotic yogurt slice contains the antifreeze sericin peptide and the lyophilized fruit powder which is rich in the vitamin B group, the number of the probiotics in the fruity probiotic yogurt slice can be increased, the retention time of the activity of the probiotics can be prolonged, and the taste, flavor and nutritional and healthcare values of the fruity probiotic yogurt slice can be improved. The fruity probiotic yogurt slice can serve as a functional food for supplementing the vitamin B group, improving the immunity and promoting the intestinal health.

The invention discloses eucommia sweet potato powder and a preparation method thereof, wherein the eucommia sweet potato powder is prepared from the following raw materials in percentage by weight: 0.5-2.5% of eucommia leaf extractive, 96.0-98% of sweet potato starch, 0.5-1.2% of edible salt and 0.3-0.6% of food additive, and the eucommia sweet potato powder is prepared by the steps of dough kneading, extruding and curing, aging, freezing, unfreezing and vermicelli dispersing, wherein the eucommia leaf extractive is an alcohol extractive of eucommia leaves; the food additive is one or a mixture of multiple of zinc sulfate, sodium polyacrylate, acetic ester starch and sodium alginate. According to the invention, the eucommia extractive is added, thus the health care value is increased for the traditional food of sweet potato vermicelli, and the special raw material proportion and production technology can effectively maintain the effective components of the eucommia extractive, thus the product has favorable impressions and mouthfeel, has high toughness, is not messy after being cooked for a long time, and also is easier to implement vermicelli dispersing under the condition that harmful substances such as alums are not added.

The invention discloses dried tofu with soybeans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 100-106 parts of soybeans, 6-10 parts of corn kernels, 4-6 parts of seasame, 6-10 parts of buckwheat, 2-3 parts of pseudo-ginseng, 1-2 parts of lily, 1-2 parts of schisandra chinensis, 1-2 parts of pollen pini, 1-2 parts of Chinese chives, 2-4 parts of garlic bolt, 2-7 parts of white sugar, 2-6 parts of salt, 0.5-1 part of Chinese hawthorn seed powder, a proper amount of mulberry and 0.03-0.06 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the mulberry can be used for treating dizziness caused by deficiency of liver and kidney, blood deficiency and essence deficiency, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, fluid impairment and thirst, consumptive thirst and constipation due to intestinal dryness; and the schisandra chinensis can treat cough and asthma due to lung deficiency, thirty, spontaneous perspiration, night sweat, thinness and weakness due to overexertion, wet dream, spermatorrhea and lingering dysentery.

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

The invention relates to the preparative way of a functional beverage used bamboo as the main material. The technological processes go as follows: 1.package the fresh bamboo juice or bamboo shoot juice collected from the bamboo forest with clean and airlocked containers, transfer the juice to the frige during 2-6 hours, and store it at0-4DEG C. 2. collect the bamboo leaves and clean them thoroughly, dry them and deactivate enzyme in hot water(70-90DEG C) for 3-5min; take out of the leaves and dry them. 3. Crush the leaves and extract them with alcohol and water extracting method; concentrate the extraction 4.mix the bamboo juice or bamboo shoot juice with the bamboo leaves extractions; add pure water or spring water to the solution; homogenize the mixture, sterilize it and package it normally or package it with carbonic acid gas. Producers don't need to add any chemical conserving agent to keep its quality. The bamboo juice contains much rare trace elements, vitamins, and polysaccharides, which can not only activate human cells, promote the metabolism, regulate body's functional balance; it also has the effect of promoting the production of body fluid, mitigation, relieving cough and hematischesis.

The invention relates to a functional health care beverage and a preparation method and an application thereof, belonging to the technical field of health care beverages. The functional health care beverage is characterized in that the beverage comprises the following substances: 20-50% of Hibiscus manihot tender fruit, 5-20% of Chinese wolfberry fruit, 10-20% of Chinese yam, 5-10% of honey and the balance of purified water. The beverage provided by the invention has sufficient nutrition and high value of health care, contains a large amount of flavones, polysaccharides, chlorogenic acid, trace elements, amino acids and other functional factors, and belongs to pure natural green food beverages. Except for strong nutritional and health promotion effects, the beverage also has auxiliary therapeutic effects of resisting fatigue, enhancing endurance and immunity, nourishing and protecting liver, tonifying kidney, strengthening yang, resisting aging, scavenging free radicals, lowering blood pressure, reducing blood glucose, promoting digestion, strengthening stomach, moisturizing intestine and caring skin after long-term drinking.

The invention discloses a preparation method of a raw tea enzyme. The method comprises the following steps of: primary fermentation step: carrying out ozone sterilization treatment on raw tea, then, shredding and cutting out the raw tea under the clean conditions, adding dark brown sugar to uniformly mixing the raw tea, adding lucid ganoderma strains, bacillus subtilis strains and bifidobacterium strains, and carrying out fermentation for 30 to 50 days at room temperature; and secondary fermentation step: inoculating bacillus aceticus into semi finished products subjected to the primary fermentation, carrying out fermentation for 15 to 20 days at room temperature, and obtaining the raw tea enzyme raw liquid. The invention also discloses the corresponding raw tea raw tea enzyme. When the method provided by the invention is adopted for preparing the raw tea enzyme, the used time is short, the pollution is little, the raw tea can fast realize the glycolysis to obtain small molecular substances easily absorbed by the human body, the active ingredients of the tea can be remained to the maximum degree, in addition, a large number of physiological active products and various kinds of fiber enzymes, protein enzymes, hementerin enzymes, starch enzymes and the like can be accumulated, and the integrated health-care values of the raw tea enzyme are greatly improved.

The invention discloses health care tea paste, which is mainly prepared from the following ingredients in parts by weight: 200 to 350 parts of Puer tea, 300 to 500 parts of fresh burdock, 300 to 500 parts of fresh yam and 50 to 100 parts of Chinese date. The health care tea paste has the advantages that the extraction process is simple, the extraction efficiency is high, the energy consumption and the loss are little, the cost is low, the active ingredients in the health care tea paste are many, inherent nutritive ingredients such as tea polyphenol, catechins, caffeine, free amino acid and the like of the Puer tea are contained, various functional substances such as burdock polysaccharide, arctiin, data polysaccharide, yam polysaccharide and the like are also contained, the balance regulating effect on the organism is more overall, and the special curative effect can be realized on chronic hypertension and hepatosis after the health care tea paste is eaten for a long time.

The invention discloses a foaming black-rice fruit vinegar and a preparation method thereof. Aiming at the problems of little dry extractive, homogenization, single mouth feel, insufficient function and the like of the fruit vinegar drinks, the method has the technical proposal that: on the basis that tonic characteristics of natural materials such as fruits, black rice, black glutinous rice and the like are utilized and the compound technique of fermentation, vinegar making and the like is comprehensively used, the method emphasizes the nutrient value and the added value of the foaming black-rice fruit vinegar product as well as the health-care functions for beautifying the face and moisturizing the skin, and combines the air-entrapping foaming technique to present the visual and sensingeffects and the advantages in color, fragrance and taste of the foaming black-rice fruit vinegar. The fruit vinegar has the effects for moisturizing the skin, beautifying the face and preserving the health.

The invention discloses a quick-frozen black sesame rice ball. The quick-frozen black sesame rice ball comprises the following raw materials in part by weight: 55-65 parts of glutinous rice, 10-12 parts of cream, 4-6 parts of glucose, 3-5 parts of maltodextrin, 5-7 parts of black sesame, 4-6 parts of peanut, 1-3 parts of starch, 0.8-1 part of dried rose, 0.6-0.8 parts of matcha powder, 0.6-0.8 parts of salad oil, 0.5-0.8 parts of fried barley flour and a proper amount of water. A proper amount of starch, maltodextrin and fried barley flour is added in a stuffing making process, so that the emulsifying stability is improved, the stickiness and the compactness of stuffing are improved, the impact of the stuffing on a wrapper is reduced and the breakage opportunity of the wrapper is also reduced; the added matcha powder and rose improves the taste and the mouthfeel of the rice ball; and the quick-frozen black sesame rice ball is soaked by a Chinese herbal extract, so that the health-care value of the quick-frozen black sesame rice ball is improved.

The invention relates to deep processing of sea cucumbers, in particular to a method for preparing sea cucumber collagen small peptide freeze drying powder extracted from sea cucumber decoction liquor. The method adopts the sea cucumber decoction liquor as the raw material and comprises the steps of A. obtaining the sea cucumber decoction liquor; B. enzymatic hydrolysis; C. purification of sea cucumber collagen small peptide; and D. freeze-drying, drying and product packaging. The method can increase the processing rate and nutritional value of sea cucumbers, and by adopting FD space biological freezing and drying technology, the activity, oxidation resistance, re-polymerization resistance and moisture binding resistance of the sea cucumber collagen small peptide can be kept, and the sea cucumber collagen small peptide can be stored easily due to less moisture.

The invention discloses a processing method for a black tea fungus solid beverage. The processing method sequentially comprises the following steps: (1) preparing tea soup; (2) inoculating; (3) fermenting; (4) centrifuging; (5) sterilizing; (6) spraying and drying, namely adding a maltodextrin drying aid into concentrated liquid and uniformly mixing; and then drying by using a spraying dryer under the condition that an air inlet temperature is controlled at 150-180 DEG C, an air outlet temperature is controlled at 70-90 DEG C, and the water content is 5-7% after spraying and drying, thus preparing black tea fungus dried powder; and (7) blending and putting into bags, namely mixing and blending following materials into mixed powder I in percentage by weight: 1%-3% of instant black tea powder, 2%-3% of citric acid, 0.15%-0.45% of sodium citrate, 90%-96% of white granulated sugar powder; uniformly mixing the mixed powder I and the black tea fungus dried powder according to the ratio of (15%-50%) to (85%-50%) to obtain mixed powder II; and putting the powder into the bags. The sterilization treatment guarantees the stability of product properties and the product obtained by concentration and drying procedures is convenient to store and transport.

The invention discloses a preparation method of steamed rhizoma polygonati. The preparation method of the steamed rhizoma polygonati comprises the following steps: removing impurities and fibrous roots from fresh rhizoma polygonati, completely washing and airing for 12 to 36 hours, putting into a drying oven with the temperature of 30 to 50 DEG C, and drying for 12 to 36 hours to enable the watercontent to reach 25 to 40 percent; taking outing and cutting into thick sheets of 5 to 10 mm, and drying in a drying oven with the temperature of 40 DEG C for 12 to 36 hours to enable the water content to reach 15 to 24 percent; putting the dried rhizoma polygonati sheets into a steaming container, steaming for 4 to 8 hours and taking out; drying by hot air with the temperature of 55 to 80 DEG C for 10 to 20 hours to enable the water content to reach 12 to 15 percent to obtain one-steamed and one-dried rhizoma polygonati; repeating the above operation for four times to obtain five-steamed five-dried rhizoma polygonati; putting the five-steamed five-dried rhizoma polygonati into the steaming container, steaming for 4 to 8 hours and taking out; and drying by hot air with the temperature of 70 to 80 DEG C to enable the water content to reach 7 percent to obtain six-steamed six-dried rhizoma polygonati, wherein the 5-HMF content of the product is more than or equal to 0.6 mg / g. According to the preparation method provided by the invention, the steaming process is optimally designed and stage-by-stage processing treatment is adopted, so that the rhizoma polygonati product has more excellent quality, has taste and natural component content which are more excellent than those of the prior art, and has remarkable health application advantage.

The invention relates to a processing method of a high-theaflavin black tea beverage, and belongs to the technical field of the processing method of the black tea beverage. The processing method of the high-theaflavin black tea beverage comprises the following steps of: 1) adding hot water to dried green tea for dynamic extraction, and then filtering tea grounds to obtain a tea soup; 2) cooling the tea soup, adding a fresh fruit syrup for aerobic stirring fermentation, filtering pomace to obtain a fermented high-theaflavin black tea juice; 3) the fermented high-theaflavin black tea juice sequentially being subjected to centrifugal separation and microfiltration membrance filtering to obtain a clarified high-theaflavin black tea juice; and 4) preparing, sterilizing and canning the clarified high-theaflavin black tea juice according to the concentration ratio required by the black tea beverage to obtain the high-theaflavin black tea beverage. The total amounts of flavor chemical substances tea polyphenols and amino acids in the black tea beverage obtained from the invention are respectively up to more than 500mg / L and more than 65mg / L, the soup is red brilliant and bright, the tea aroma is full-bodied, the flavor is fruity and hi-fresh, the tea tastes fresh, brisk and good, and the tea pigment content is high, wherein the theaflavin content can reach more than 80mg / L.

The invention discloses a selenium, zinc and calcium rich Chinese yam cultivation method including the steps of (1), soaking seedlings or roots of Chinese yam by selenium fertilizer diluent for two to four hours, planting or culturing seedlings after taking the seedlings or roots out of the selenium fertilizer diluent to dry the same, and applying 25-150kg of quick lime per mu according to the state of pH value of soil; (2), mixing selenium fertilizer and zinc fertilizer into base fertilizer during fertilizer applying; (3), mixing 10-50 g of selenium fertilizer per mu with water to water the roots and then applying topdressing; (4), spraying selenium fertilizer diluent, zinc fertilizer diluent and calcium fertilizer diluent to leaf surfaces of Chinese yam during the growth period by two to six times. By the selenium, zinc and calcium rich Chinese yam cultivation method, selenium, zinc and calcium contents of Chinese yam are increased further, nutritive value and health value of Chinese yam are enriched, and physical health of people eating the Chinese yam can be improved.

Provided is a glabrous sarcandra herb and pickled Chinese cabbage soup base with the functions of invigorating blood circulation to remove stasis. The glabrous sarcandra herb and pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients are prepared from, by weight, 20-40 parts of glabrous sarcandra herb, 10-15 parts of the seed of cowherb, 10-15 parts of pollen pini, 5-10 parts of fiveleaf gynostemma herb, 5-10 parts of centipeda minima and 5-10 parts of Chaydaia tonkinensis Pitard. A production method of the glabrous sarcandra herb and pickled Chinese cabbage soup base comprises the steps that 1, pickled Chinese cabbage is selected, shredding, dewatering, sterilization, enzyme deactivation and impurity removal are carried out, and bagging and sealing are carried out; 2, all the medicine in the main ingredients is selected, thorough washing and impurity removal are carried out, and then parching, grinding, sterilization, bagging and sealing are carried out; 3, the bone soup is made, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main ingredients and bone soup are sterilized with ultraviolet light, the mixture is contained in a packaging bag to be sealed, and the finished product is prepared. The glabrous sarcandra herb and pickled Chinese cabbage base has the effects of invigorating blood circulation to remove stasis, dispelling wind and eliminating dampness and relieving swelling and pain after being used for a long time.

The invention discloses a method for fermenting ampelopsin grossedentata. The method comprises the following steps: A. putting the collected fresh ampelopsin grossedentata leaves under the blazing sun for quite a long time until the ampelopsin grossedentata leaves are wilted, then adding pure water for pile fermentation, or inoculating saccharomyces cerevisiae or Aspergillus niger or bacillus subtitles for pile fermentation; B. in the fermentation process, continuously turning, controlling pile temperature to 10-80DEG C for 1-5 days; C. after fermentation is finished, kneading and drying the fermented ampelopsin grossedentata leaves, wherein the drying temperature is controlled to 60-100DEG C; and directly taking the dried ampelopsin grossedentata leaves as an ampelopsin grossedentata finished product or as the raw material for extracting and separating the ampelopsin grossedentata. The method is easy to realize, is convenient to operate and has the advantages of low cost. The green grass taste of the tea soup can be greatly removed, the flavor of the tea soup is improved, the ampelopsin grossedentata can tonify spleen and whet the appetite, the quality and the medicinal value of the ampelopsin grossedentata are both improved by the ampelopsin grossedentata fermentation technology, and the method has obvious economic benefit.

The invention relates to a traditional Chinese medicine composition playing roles of stopping bleeding, diminishing inflammations and preventing bacteria and a toothpaste containing the traditional Chinese medicine composition. The traditional Chinese medicine composition comprises the following components: a cordyceps militaris extract, a pseudo-ginseng extract, a scutellaria baicalensis extract and tea polyphenol. The composition provided by the invention plays roles in stopping bleeding, diminishing inflammations and preventing bacteria, and can be applied to the toothpaste to prevent oral diseases.

The invention discloses a ficus carica fruit ferment and a preparation method thereof. The preparation method comprises the following steps: taking the ficus carica fruits as a main raw material, and subjecting the material to hypertonic extraction, fermentation with compound bacterial species, after-ripening, clearing and film filtering to prepare the ficus carica fruit ferment. In the process disclosed in the invention, the nutritional ingredients in the ficus carica fruits are not lost or damaged, and after fermentation with the compound probiotic bacteria, the nutritional and health-care value of the ficus carica fruits are significantly improved. The prepared ficus carica fruit ferment product has a good organization state and flavor; the liquid is clear and transparent, is pink to dark red in color, is mellow in taste, is harmonious in acidness and sweetness, and has the characteristic fragrance of the ficus carica fruits. The ficus carica fruit ferment is suitable for the taste requirement of the public consumers. The preparation process is simple, and the process is controllable. The obtained ferment product is stable in quality, can be stored at normal temperature, is suitable for production in large scale and has a good market prospect.

The invention discloses a peanut sprout fermented black fungus pudding. The peanut sprout fermented black fungus pudding is prepared from the following raw materials in part by weight: 130-135 parts of peanut sprouts, 60-80 parts of fresh hawthorns, 30-33 parts of purple potatoes, 15-20 parts of longan pulp, 1-2 parts of pre-gelatinized starch, 5-6 parts of black fungus, 55-60 parts of white vinegar, and 6-7 parts of eucommia ulmoides; the invention discloses a peanut sprout fermented black fungus pudding prepared by fermenting the peanut sprouts and the fresh hawthorns in match with the black fungus and degreased fresh milk; the peanut sprouts are capable of reducing the blood pressure and preventing the cardiovascular disease, and have high healthcare values, the peanut sprouts can be matched with the fermented black fungus and degreased fresh milk, so that the nutrition is abundant and the taste is good; due to the addition of extracts such as the eucommia ulmoides, pine needle, albizia flower, Chinese yams and coix seeds, the pudding has a certain effects of tonifying liver and reducing the blood pressure and calming the nerves.

The invention belongs to the field of tea processing and mainly provides ganoderma lucidum black tea and a processing technology thereof. The problems in the prior art that ganoderma lucidum and tea activated ingredients cannot be effectively combined and absorbed by a human body, the taste and the color are poor, the soup is turbid, and the product quality is difficult to control when spore powder is used (China Food and Drug Administration stipulates that ganoderma lucidum spore powder cannot be used as a common food raw material). The raw materials comprise black tea fresh leaves and ganoderma lucidum granules. The processing technology comprises the procedures: cutting ganoderma lucidum into granules, putting on a steamer and steaming, selecting the black tea fresh leaves, withering the black tea fresh leaves, simultaneously rolling the ganoderma lucidum and the tea, fermenting, drying, extracting fragrance and examining quality. As the ganoderma lucidum black tea is prepared through the mixed fermentation of the ganoderma lucidum and the black tea, the interior quality of the tea is enriched, and the health-care function of the tea is improved. The tea can perform the functions of protecting the liver, nourishing the stomach, calming the nerves, pacifying the mind, brightening the eyes, reducing blood pressure, blood fat and blood sugar, improving body immunity, delaying aging and the like. Besides, the soup is clear, the taste is great, and the black tea variety in China is enriched.

The invention discloses a selenium, zinc and calcium rich lobed kudzuvine root cultivation method including the steps of (1), soaking seed stems by selenium diluent for two to four hours, performing cuttage after taking the seed stems out of the selenium diluent to dry the same, and applying 25-150kg of quick lime per mu according to the state of pH value of soil; (2), mixing selenium fertilizer and zinc fertilizer into base fertilizer during fertilizer applying; (3), mixing 10-50g of selenium fertilizer per mu with water to water the roots and then applying topdressing; (4), spraying selenium fertilizer diluent, zinc fertilizer diluent and calcium fertilizer diluent to leaf surfaces of lobed kudzuvine root during the growth period by two to six times. By the selenium, zinc and calcium rich lobed kudzuvine root cultivation method, selenium, zinc and calcium contents of lobed kudzuvine root are increased greatly, nutritive value and health value of Lobed kudzuvine root are enriched further, and physical health of people can be improved since selenium, zinc and calcium rich Lobed kudzuvine root products are included into the food cycle .

The invention discloses dried tofu with black beans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 90-100 parts of black beans, 10-16 parts of corn kernels, 4-6 parts of boxthorn leaves, 3-5 parts of grape leaves, 2-4 pars of Chinese hawthorn leaves, 2-3 parts of betel leaves, 1-2 parts of the root of kudzu vine, 1-2 parts of rhodiola rosea, 2-3 parts of white sugar, 2-6 parts of salt, 0.5-1 part of aginomoto, a proper amount of waxberry and 0.03-0.06 part of a bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the waxberry as flavor modifier provide high health protection value to the product; the waxberry has the effects of harmonizing stomach, preventing vomiting, producing saliva, slaking thirst, helping digestion and the like; the root of kudzu vine can raise Yang, relax muscles, promote eruption, check diarrhea, relieve restlessness and quench thirst; the dried tofu is used for treating the diseases such as typhoid fever, strong warm headache, vexation heat, thirst, diarrhoea, dysentery, ecchymosis, hypertension, angina and deafness.

The invention discloses a fig fruit juice beverage for improving immunity and making method thereof. The product is prepared from the following components by weight: 40-60 parts of fig, 8-10 parts of Kiwi berry, 5-8 parts of carrots, 1-3 parts of wolfberry, 1-2 parts of haw, 1-2 parts of lily, 2-3 parts of astragalus, 2-3 parts of American ginseng, 1-3 parts of codonopsis roots, 1-3 parts of golden thread lotus, 2-3 parts of Chinese yam, 2-3 parts of Chinese angelica, 1-2 parts of big head atractylodes rhizomes, 1-2 parts of Chinese chive seeds, 1-2 parts of lichee seeds, 2-3 parts of Zornia, 1-2 parts of sweet osmanthus, 1-3 parts of aloe leaves, 2-3 parts of strawberry leaves, 8-10 parts of honey and 5-8 parts of white sugar. According to the immunity-improving fig fruit juice beverage and making method thereof provided by the invention, fig, Kiwi berry and carrot with abundant nutrition and high health care value are added, and wolfberry, haw, lily, astragalus and a plurality of traditional Chinese medicine components are combined, thereby the product has the effects for improving physical quality and improving human body immunity.

The invention relates to mung bean wine and a production method thereof and belongs to the technical field of wine brewing. The technical problem to be solved by the invention is to provide mung bean wine and a production method thereof. The production method can improve the extraction and utilization rate of trace elements such as flavones and alkaloid in mung beans. The production method of the mung bean wine comprises the following steps: a, filling mung bean powder into a percolating device, adding ethanol solution at a concentration of 35 to 55 weight percent, collecting percolate, adding ethanol solution at a concentration of 50 to 70 weight percent, collecting percolate, and mixing the percolate collected at two times; b, uniformly mixing distillers' grains discharged from a cellar, mung bean powder percolated by the step a and bran, distilling, adding wine-making yeasts, and fermenting obtained distilled grains in the cellar for 30 to 45 days; c, opening the cellar, taking out the distilled grains, and distilling wine to obtain mung bean distilled wine; and d, adding the percolate collected at two times in step a into mung bean distilled wine, uniformly mixing, blending and obtaining mung bean wine.

The invention relates to a Chinese traditional hypoglycemic medicine, in particular a thirty-ingredient hypoglycemic gelatin capsule, which is prepared from thirty ingredients, including red ginseng, astragali, ganoderma lucidum, magnolia vine fruit, kudzu root, radix salviae miltiorrhizae, hemlock parsley, symbranchoid eels, dodder, black sesame seed, radix rehmanniae, radix rehmanniae preparata, blackfungus and so on, through extraction.

A dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of dill, 10-15 parts of Eurya distichophylla Hemsl., 10-15 parts of clean rice, 5-10 parts of ulva and 5-10 parts of roxburgh peristrophe herb. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base, the effects of invigorating the stomach, promoting qi, supplementing qi, promoting the production of body fluid, promoting digestion and relieving pain are achieved after the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is taken for a long time.

The invention relates to a tasty and refreshing rice wine drink drinkable in the four seasons. The tasty and refreshing rice wine drink is prepared by mixing following components in parts by weight: 50-70 parts of raw pulp rice wine, 27-45 parts of drinking water, 1.0-3.0 parts of plant leach liquor, 1.0-1.5 parts of maltodextrin, 0.05-0.3 part of yeast extract, 0.05-0.25 part of concentrated fruit juice, 0.05-0.15 part of rice wine essence and 0.002-0.006 part of white lemon essence, wherein the plant leach liquor is obtained by adopting a method comprising the following steps: taking 0.02-0.05 part by mass of dried cape jasmine fruit, 0.008-0.024 part by mass of dried medlar, 0.008-0.024 part by mass of dried polygonatum odoratum, 0.008-0.024 part by mass of dried honeysuckle and 0.008-0.024 part by mass of dried mulberry leaf, adding the five dried products into the raw pulp rice wine, heating, stirring and extracting twice, and putting filtrate together after filtering. The rice wine drink provided by the invention is fresh and cool in taste, attractive in colour and taste and strong in rice wine flavour and is drinkable in the four seasons.