136results about How to "High in polyphenols" patented technology

The invention discloses a process for extracting litchi polyphenol from litchi through dissolvent abstraction, concentrating, separation and purification, and drying, wherein water or low carbon alcohols such as methanol, ethanol, propanol, isopropanol, butanol and amylic alcohol are used as the dissolvent.

The invention provides nourishment chocolate which is prepared from the following components: cocoa liquor, cocoa butter, healthy sugar, milk powder, whey powder, vanillin, phospholipid and a health care product. The invention also provides a preparation method of the nourishment chocolate, which is simple, low in cost and high in yield, and the nourishment chocolate is good in quality, rich in nutrients and scientific and reasonable in formula.

The present invention discloses a rose function beverage, which comprises, by weight, 30-60% of a rose essential oil extraction solution, 20-40% of a rose essential oil distillation solution, 4-8% of white granulated sugar, 1-4% of honey, 1-3% of a pomegranate juice, 0.1-0.3% of bamboo leaf flavone, 0.01-0.03% of citric acid, 0.2-0.5% of beta-cyclodextrin, and the balance of water. The rose function beverage has characteristics of excellent product taste, rich nutrition and rich fragrance, has an antioxidant effect, meets people consumption habits, can meet diversified requirements of the beverage market, and further develops a new approach for re-processing of the rose essential oil extraction byproduct. The present invention further provides a preparation method for the rose function beverage.

The invention discloses three types of clarifying agents for tea beer. A first clarifying agent comprises blueberry juice or raspberry juice; a second clarifying agent comprises 0.025-100 percent of blueberry fruit extract or 0.025-100 percent of blueberry fruit residue extract or 0.025-100 percent of raspberry fruit extract or 0.025-100 percent of raspberry fruit residue extract; a third clarifying agent comprises 0.03-100 percent of blueberry polyphenol or 0.03-100 percent of raspberry polyphenol. Meanwhile, the invention provides a clarifying method of tea beer. The clarifying agents are added in the conventional tea beer process. The invention further provides a beer product containing tea leaves and blueberry juice. The clarifying agents and the clarifying method are only specific to turbid parts in tea beer, and do not influence the beer part. Permanent turbid or cold turbid matters caused by tea are coagulated, the shelf life of tea beer is prolonged, and the non-biological stability of tea beer is protected.

The invention discloses a fruity type lychee wine and a fermentation method thereof. The invention conforms to the current principles of fruit wine, and creates a unique brewing method of the fruity type lychee wine based on low-temperature fermentation through long-term searching and innovation. The method comprises the following steps: selection of lichee, cleaning, peeling, de-coring, pressing,enzyme killing, anti-oxidation treatment, low-temperature clarification, separation, temperature controlled fermentation, aroma stabilization, clarification and filtering and filling, wherein the enzyme killing process refers to high-temperature damage of the activity of enzyme in lychee juice; the anti-oxidation treatment process is as follows: 50 to 300mg / L of special tannin is added when low-temperature clarification is conducted so as to reduce the browning index of lychee; and the aroma stabilization process is as follows: a certain amount of stabilizer is added in the fermentation process of the lychee wine so as to effectively maintain the original aroma of the lychee. The invention also discloses the fruity type lychee wine prepared by the preparation method. The invention provides a unique brewing method of the fruity type lychee wine; and the brewed fruity type lychee wine has strong aroma, elegant flavor, integral liquor body, unique style, strong typicality and perfect quality.

The invention belongs to the technical field of food processing and particularly relates to a product obtained by probiotic fermentation of rose residues and a preparation method of the product. By adoption of lactobacillus plantarum and bacillus natto for complex fermentation of the rose residues, the product with high content of polyphenols and flavones and high antioxidant capacity is obtained,the problem of recycling of rose processing byproducts can be solved beneficially, and a new approach is provided for development and utilization of natural plant polyphenols and flavones.

The invention discloses a preparation method of a special tea tree compound microorganism fertilizer for improving soil and a product of the special tea tree compound microorganism fertilizer. The preparation method comprises the following steps of: adding thermophilic sporotrichum mycete, aspergillus niger and brown sugar after deodorizing fresh chicken manure and dairy cow manure; carrying out fermentation twice onto crushed straws, distilled grain, corn powder and monopotassium phosphate, and drying in the air to obtain a preparation I; carrying out fermentation twice onto bean pulps, wheat bran, calcium powder, brown sugar, bacillus megatherium, bacillus subtilis, lactic acid bacteria and ferrous sulfate, and drying in the air to obtain a preparation II; mixing the preparation I with the preparation II, adding bacillus megatherium, bacillus subtilis, aspergillus niger, streptomycete, terrestrial cyanobacteria, photosynthetic bacteria and dinoflagellate; adding the chemical fertilizer needed for the growth of the tea tree to obtain the special-purpose tea tree compound microorganism fertilizer. The prepared product contains survival beneficial microorganisms, and can be used for improving the soil aggregated structure and other indexes and improving the content of tea polyphenol of tea leaves.

The invention provides a process for extracting and purifying punicosides, which comprises the following steps of: (1), crushing raw materials; (2), carrying out ultrasonic extraction for three times, wherein 40% of ethanol solution taken as an extraction agent; the solid-to-liquid ratio is 1:15; the ultrasonic working frequency is 40kHz; the extraction temperature is 60 DEG C; and the extraction time is 30-40 min; (3), filtering; (4), carrying out chromatographic separation and purification, wherein a mobile phase is taken as alcoholic solution; the concentration is 55-65%; the flow velocity is 50-60 ml / min; and the pressure is 0.25-0.30MPa; (5), concentrating in vacuum; and (6), freezing and drying in vacuum, wherein the thickness is 2-2.5cm; the freezing temperature is minus 40 DEG C; the drying time is 10-12h; and the vacuum degree is minus 0.8 MPa. According to the process, by comprehensively applying diversified technologies, the loss of effective components is well reduced; the extraction efficiency of the punicosides is greatly improved and the polyphenol content is greatly increased (the extraction efficiency of the punicosides is up to 34-40%, and the polyphenol content is up to 55-90%); simultaneously, energy is saved; and the use of solvents is reduced.

The invention discloses a method for preparing beer with high polyphenol content. The method comprises a boiling process and a fermentation process, wherein ordinary hops are added in the boiling process; the fermentation degree is controlled to be more than or equal to 72 percent in the fermentation process, and the fermentation time is between 18 and 28 days; a sediment process exists between the boiling process and the fermentation process; in the sediment process, the temperature is controlled to be between 87 and 90 DEG C, polyphenol hops of which the polyphenol content is between 5.5 and 5.7 weight percent are added and are conveyed to a fermentation tank after standing to enter the fermentation process. Compared with the prior art, the brewed beer has less bitter taste and soft, fresh and cool taste and is rich in polyphenol substances by combining processes of high fermentation degree and long-period fermentation through processes of adding the hops with low polyphenol content into the wort boiling process and adding the hops with high polyphenol content into the sediment process, and the polyphenol substance content of the beer can reach 70 to 90 mg / L.

The invention provides lactobacillus-fermented barley extract as well as a preparation method and an application thereof, and belongs to the field of the biological technology of foods. According to the invention, through fermentation of barley with lactobacillus, biotransformation of nutrient substances is realized, and the lactobacillus-fermented barley extract is prepared. The lactobacillus-fermented barley extract can be used as a food or a food material for suppressing obesity and improving the insulin-resistance function. The lactobacillus-fermented barley extract disclosed by the invention has protein content, beta-glucan content and polyphenol content which are obviously higher than those of unfermented barley extract, and has the effects of maintaining the body weight and reducing body-fat generation.

The invention discloses a process for extracting litchi polyphenol from litchi rind. The process comprises the following steps: regulating the pH of an extracting solvent to be less than or equal to 6.0 with acid; extracting and degrading the litchi rind with the pH value-regulated extracting solvent; allowing the extract to pass through a macroporous adsorption resin column; washing the column with water, and then with low-carbon alcohol; tracing and checking with thin layer chromatography, and collecting alcohol eluent containing a target component; and concentrating and drying the alcohol eluent. According to the preparation method, the litchi rind is extracted by adopting the acidity-regulated extracting solvent, on the one hand, the litchi polyphenol is effectively protected, the oxidation degree of polyphenol substances in the extracting process can be furthest avoided, and on the other hand, the whole system is in an acidic condition, so that the polymer in the polyphenol substances can be degraded into small-molecular substances with good water solubility, and the water solubility and bioavailability of the obtained product can be effectively improved. Furthermore, the process is simple and easy to operate, and the product is high in polyphenol content and high in yield.

The invention discloses a brewing technology of tea wine. The brewing technology comprises the following steps of (1) preparing the following raw materials in percentage by mass: 28% to 30% of tea leaves, 45% to 50% of malt, 1.4% to 1.6% of distiller's yeast, and 19.5% to 26.6% of water; (2) adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain a tea leaf extracting solution; and (3) boiling the malt, fermenting into juice, saccharifying for 25 to 36h, and continuing to ferment for 15 to 30h; adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain the tea leaf extracting solution; and matching with monitoring of the pH (potential of hydrogen) value of the tea leaf extracting solution; when the pH value is 6.0 to 6.1, and mixing and fermenting the tea leaf extracting solution and a malt saccharification solution according to a mass ratio of 1:(5 to 6). The brewing technology has the advantages that the acid and alkaline balance is reached, and the contents of total acid and total saccharide in the brewed tea wine are effectively reduced; the content of natural tea polyphenol is greatly increased, the nutritional value of the product is higher, and the mouth feel is softer and sweeter.

The invention discloses a water chestnut shell polyphenol extract as well as a preparation method and application thereof. The preparation method comprises the following step: by taking water chestnut shells as raw materials, performing alcohol extraction and macroporous resin purification processes to prepare the water chestnut shell polyphenol extract. The water chestnut shell polyphenol extract prepared by using the method disclosed by the invention has significant alpha-glucosidase inhibition effects, and can be further researched and developed to be taken as a health product or a medicine for adjuvant treatment of diabetes.

The invention provides an organic fertilizer special for tea. The organic fertilizer is prepared by the following steps: preparing a mixture A from raw materials of grain stillage, tobacco powder and fresh fowl dung by drying and crushing the grain stillage and the tobacco powder, and mixing with the fresh fowl dung in proportion; preparing a mixture B from raw materials of humic acid, amino acid raw powder, an EM microbial inoculum product, plant ash, zinc sulfate, magnesium sulfate, selenium sulfate and an EDTA (ethylene diamine tetra-acetic acid) disodium salt in proportion; and fully mixing the mixtures A and B in a ratio of (1:1)-(1:1.2), adjusting the water content of a soak solution C to be 40-45% of the total weight of the mixture, and stacking in a fermentation warehouse to perform fermentation. The organic fertilizer has good nutrient balance and nutrition slow-release properties, and after using the organic fertilizer, the leaves of tea are thickened, the weight of the leaves is increased, the yield is increased by about 7-8%, the inclusion in the teas is increased, and the raw materials are wide in source.

The invention relates to a peony yogurt and a preparation method thereof. The peony yogurt is composed of peony kernel syrup, a peony flower extract and a dark plum juice according to the weight ratio of 7 to 5 to 3, as well as whole milk powder, cane sugar, citric acid, a stabilizer and an emulsifier of which the additive amounts are respectively 7-9 percent, 4-7 percent, 0.2-0.25 percent, 0.12-0.3 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peony flower extract and the dark plum juice; the preparation method comprises the technologies of preparing the peony kernel syrup, the peony flower extract and the dark plum juice, preparing a solution A by using the cane sugar, the dark plum juice and the citric acid, and mixing and packaging with the solution A after the fermentation of a solution B. The peony yogurt prepared in the invention has double flavors of the peony kernel syrup and the milk, is high in the contents of protein and viable bacteria, can enhance the digestive ability of intestines and stomach, can enhance people's absorption to nutritional ingredients of the peony yogurt, is low in fat, and can meet the consumer demands to low-fat diet crowds.

The invention discloses a method for improving the yield of natto kinase and an anti-oxidization substance in a fermentation product. The method comprises the following steps: taking buckwheat as a raw material; immersing the buckwheat at room temperature, adding water and pulping, and homogenizing under high pressure to prepare buckwheat homogenization buffer; combining high-temperature-resistingalpha-amylase treatment to obtain a fermentation culture medium which takes the buckwheat as a substrate; preparing a soybean protein enzymolysis product by adopting an enzyme method, taking the a soybean protein enzymolysis product as a supplementing nitrogen source and adding into the fermentation culture medium; after sterilizing, inoculating bacillus natto and controlling liquid-state fermentation conditions to prepare the fermentation product which has high natto kinase activity, contains rich grain polyphenol and has strong anti-oxidization activity. The method disclosed by the invention has the advantages of simplicity in technological operation, low production cost and no pollution; in the fermentation product, the natto kinase activity is greater than 150Fu / mL, the total phenol content is greater than 100mg / L and the anti-oxidization substance content is greater than 25000mu mol trolox equiv / L; the activity of the natto kinase produced by liquid-state fermentation of the bacillus natto and the content of total phenol and anti-oxidization substances are greatly improved.

The invention discloses a manufacture process of a fortified grape wine, and particularly relates to a manufacture process of a fortified grape wine containing grape seeds and mulberry leaves. The process comprises the following steps: (1) carrying out sorting, frying, pulverization and supercritical CO2 extraction on the grape seeds to remove grape seed oil, and carrying out micropowder treatment; (2) frying the mulberry leaves, pulverizing, and carrying out micropowder treatment; (3) destemming and crushing grape; and (4) separately metering the grape seeds and mulberry leaves treated in the steps (1) and (2), adding to the grape treated in the step (3), fermenting, aging and storing, freezing and stabilizing, and carrying out ultrafiltration to obtain the fortified grape wine. The process has the advantage that the grape wine with good aesthetic quality and fortified polyphenol substances, deoxynojirimycin and other components having certain functions is obtained.

The invention discloses an extraction method of mango stone essential oil and an application of the extraction method in banana preservation. The extraction method of the mango stone essential oil comprises steps as follows: drying, crushing, microwave pre-treatment, supercritical CO2 extraction and molecular distillation. Crude mango stone essential oil obtained through supercritical CO2 extraction is further subjected to molecular distillation, and the mango stone essential oil is obtained. The obtained mango stone essential oil has high purity and high plant polyphenol content and contains few impurities. The mango stone essential oil can kill microbial flora in banana peel, effectively prevent bananas from being infected by microorganisms and getting diseases in the storage process, prolong the guarantee period of the bananas and improve the aroma and the quality of the bananas after being applied to banana preservation; mango stone polyphenol in mango stones can be used for modifying soybean protein isolate-burdock oligosaccharides after being mixed with soybean protein isolate and burdock oligosaccharides under heating and stirring conditions, more stable membrane structures are formed on the surfaces of the bananas, respiratory action and moisture evaporation of the bananas are prevented, and the banana preservation effect is improved.

The invention provides theabrownin chocolate. The theabrownin chocolate is prepared from cocoa butter and theabrownin tea sugar powder, the additive amount of the theabrownin tea sugar powder is 3-30% (m / m) of the amount of the cocoa butter, and the content of theabrownin in a theabrownin chocolate finished product is 0.9-15.6%. The preparing method of the theabrownin chocolate includes the following steps that aspergillus niger is used for liquid-state fermentation of green tea water extract, cane sugar is added to continue fermentation, a theabrownin tea sugar solution is obtained through filtering, 95% edible alcohol with the volume 3-4 times that of the theabrownin tea sugar solution is added and stirred, the mixed solution stands and is centrifuged and filtered to obtain theabrownin tea sugar powder crude extract, the theabrownin tea sugar powder crude extract is dissolved with a 20%(v / v) edible alcohol water solution, and the theabrownin tea sugar powder is obtained through decompression concentration and vacuum drying; finally, the theabrownin tea sugar powder is added into the liquid-state cocoa butter and mixed and homogenized. The chocolate product can effectively reduce absorption of the cocoa butter by the human body, meanwhile, original mouthfeel, color and luster of the chocolate are not changed, and the problem that a chocolate product has high calorie is effectively solved.

The invention provides intelligence-promoting and heart-nourishing chocolate. The intelligence-promoting and heart-nourishing chocolate is prepared from following components: 15-17 parts of cocoa liquid blocks, 27-28 parts of cocoa butter, 31-33 parts of health sugar, 17-19 parts of milk powder, 7-8 parts of whey powder, 0.04-0.05 part of vanillin, 0.4-0.6 part of phospholipid and 0.2-2.0 parts of a core additive; the core additive is composed of aster tataricus linn, peanuts with red peels, chrysanthemums and rhodiola rosea in a mass ratio of (1-3) to (5-15) to (5-15) to (1-3). The invention further provides a preparation method of the intelligence-promoting and heart-nourishing chocolate. The intelligence-promoting and heart-nourishing chocolate is simple in preparation method, low in cost, high in yield, good in quality, abundant in nutrition and scientific and reasonable in formula.

The invention relates to the field of health care beverages, and in particular to a longan seed alcoholic beverage. The longan seed alcoholic beverage is prepared from the following raw materials in parts by weight: 40-80 parts of longan seeds, 5-8 parts of mulberries, 2-6 parts of fructus perillae, 3-5 parts of herba ecliptae, 3-10 parts of eucommia bark, 2-5 parts of radix rehmanniae praeparata, 2-4 parts of rhizoma ligustici wallichii, 1-2 parts of rhizoma atractylodis, 5-7 parts of fructus rhodomyrti and 1-3 parts of alkakengi alkekengi. A preparation method comprises the following steps: a, raw material treatment: conducting primary treatment on the raw materials; b, traditional Chinese medicine extraction: extracting active ingredients of the traditional Chinese medicines (the raw materials); c, gelatinization: adding [alpha]-amylase to longan seed powder, and conducting liquefying so as to obtain a gelatinized material; d, saccharification: saccharifying the gelatinized material with the addition of a saccharifying enzyme; e, blending: adding water to regulate a sugar content, boiling an obtained saccharified material until the saccharified material becomes boiling, and preserving heat; and f, fermentation and soaking: fermenting the saccharified material with the addition of a beer dry yeast and fructus perillae powder; fermenting squeezed juice and residues with the addition of saccharomyces cerevisiae; then, mixing a fermentation product and a traditional Chinese medicine extracting solution, and keeping an obtained mixture so as to obtain the longan seed alcoholic beverage. According to the longan seed alcoholic beverage provided by the invention, the application of the longan seeds is widened, and the finished product (the longan seed alcoholic beverage) has a good health care effect.

The invention provides a Mary Sue chocolate. The Mary Sue chocolate comprises a ball core and a chocolate coating which wraps the ball core; the ball core is prepared from the components of white granulated sugar, milk powder, malt extract, whey powder, a bulking agent and an emulsifying agent; and the chocolate coating is prepared from the components of cocoa liquor, cocoa butter, white granulated sugar, milk powder, whey powder, vanillin and phospholipid. The invention also provides a preparation method of the Mary Sue chocolate. The Mary Sue chocolate is simple in preparation method, low in cost, high in yield, high in quality, rich in taste and comprehensive in nutrition.

The invention provides a method for producing a grape seed extract, which comprises the following steps: (1) separation: immediately separating grape dregs, which are produced in a wine preparation process, grape juice production process or any other grape working process without fermentation, into grape skin, grape seed and scrap; and (2) extraction: A. extraction: extracting by using alcohol and water as an extraction solvent under the conditions of low oxygen content, low humidity and high pressure, wherein the ratio of water to alcohol is 30:70, and the ratio of grape seed to solvent is 1:10; B. concentration: concentrating the liquid part in a concentrator to eliminate the water phase; and C. drying: drying the concentrated eluate or any product from the concentrator. The invention has the following advantages: before any fermentation situation occurs, the seed and skin in the grapes can be directly separated; in the obtained extract, the content of polyphenols is high, and the content of monomeric substances is low; and by referring to the scrap extraction process, the grape seed can also be used for producing grape seed oil.

The invention provides chateau-mode mellow type dry red wine and a preparation method thereof, belonging to the technical field of wine brewing. The preparation method comprises the process steps and measures: with high-quality wine grapes obtained through yield-control and fertilizer-control irrigation-free feature cultivation and management in a chateau mode as a raw material, carrying out an improved flashing pretreatment technique and an improved natural gravity brewing process, brewing wine by virtue of mountain bottom cavern constant-temperature and constant-humidity wine cellar and a domestic oak barrel, playing light music in a vineyard and the wine cellar, and the like, wherein a desizing process is avoided. The prepared chateau-mode mellow type dry red wine has strong and pleasant colors, complex and elegant fragrance, mellow taste and strong wine body, and the alcoholic strength, dry extracts, chrominance, tannin, total phenol, resveratrol, mellowness, ageing potential, oxidation resistance, color stability, nutrition value and health effect of the chateau-mode mellow type dry red wine are remarkably improved.

The invention mainly relates to a cosmetic additive and a preparation method thereof, in particular to a macula removing and whitening cosmetic additive and the preparation method thereof. The macula removing and whitening cosmetic additive is made from raw materials of the following percentage contents: 35 to 40 percent of extracting solution of rhododendron thymifolium maxim, 35 to 40 percent of extracting solution of rhododendron and 20 to 30 percent of extracting solution of safflower. The adding content of the additive in cosmetic is 5 to 10 percent. The preparation method of the azalea red macula removing and whitening cosmetic additive comprises the steps that: 35 to 40 percent of extracting solution of rhododendron thymifolium maxim, 35 to 40 percent of extracting solution of rhododendron and 20 to 30 percent of extracting solution of safflower are matched, 8 to 10 times of water are added to carry out boiling for 1.5 to 2 hours, the mixture is put stilly and filtered; residue is added with 8 to 10 times of water again and boiled for 1 hour; the extracting solution of two times are mixed to prepare stock solution, which is decolorized and concentrated until the original material contained is 1g / ml and put at the temperature of minus 10 DEG C to 0 DEG C for storage. The additive has the advantages of effectively inhibiting the formation of melanin, being capable of maintaining and cleaning skin, long guarantee period and being a safe, highly efficient and nontoxic macula removing and whitening agent.

The present invention belongs to the processing field of agricultural and sideline products and particularly relates to a processing method of torreya grandis. The processing method includes that TBHQ is added and used in the frying process of the torreya grandis seeds. The processing method effectively solves the problem of lipid oxidation rancidity during the frying process of the torreya grandis seeds and can improve the quality of the fried products of the torreya grandis.

The invention discloses a method for preparing fagopyrum esculentum moenc leaf tea by half-fermentation and pectinase combination. The method comprises a process combining the traditional tea-making steps of selecting fagopyrum esculentum moenc leaves, cleaning, spreading for cooling, sunning, cooling, performing half-fermentation pectinase combination treatment, performing fixation, performing three-times of rolling and three-times of roasting, spreading and the like with a modern fermentation technology, wherein the produced fagopyrum esculentum moenc leaf tea is mellow in tea fragrance, unique in flavour, free from astringent taste, good in taste, yellowish green and bright in colour, as well as the contents of functional ingredients for realizing a sugar-reducing function, such as flavone and tea polyphenol, and a DPPH free radical scavenging capacity, a superoxide anion scavenging capacity and a hydroxyl free radical scavenging capacity in tea soup are all remarkably increased compared with the prior art. The contents of flavone and tea polyphenol in a tea sample are increased by 1.3% and 1.07% respectively, and the DPPH free radical scavenging capacity, the superoxide anion scavenging capacity and the hydroxyl free radical scavenging capacity in the tea soup are increased by 21.1%, 24.2% and 16.7% respectively.

The invention provides a preparation method of germinated quinoa thick wine. The preparation method comprises steps as follows: quinoa germination, pulping, steaming, spraying dietary fiber hydrolysis and saccharification, fermentation, grinding and filtration, blending, homogenization, canning and sterilization and cooling. The germinated quinoa thick wine prepared with the method has antioxidant and anti-inflammatory nutritional effects.

The invention discloses a preparation method of canophyllic polyphenol and an application thereof. The preparation method comprises the following steps that: 1) crab apple is used as raw material to be extracted to obtain the extraction liquid of crab apple; 2) nanometer filter membrane is used for separating the extraction liquid of the crab apple so as to remove the condensed tannin and the biological large molecular substance and to obtain the filtered extraction liquid of the crab apple; 3) the obtained extraction liquid of the crab apple is decompressed and concentrated, and the concentrated liquid is sprayed and dried to obtain the canophyllic polyphenol extraction finished product. The method further comprises the following steps between the step 2) and the step 3): the extraction liquid of the crab apple after being filtered and obtained in step 2) is absorbed by large-porous resin, then the extraction liquid is washed by water so as to remove the foreign matters, lower alcohol water solution is used for desorbing the extraction liquid so as to obtain the extraction liquid of the crab apple after the desorption. The water solubility of the crab apple extraction liquid is improved, and the content of the biological polyphenol is remarkably improved; and moreover, the canophyllic polyphenol can be used as an active additive for hydro-base products.

The invention discloses a yin-nourishing dryness-moisturizing milk-fragrance chicken steak. The yin-nourishing dryness-moisturizing milk-fragrance chicken steak is prepared from the following raw materials by weight: 50 to 55 parts of small chicken breast, 8 to 13 parts of a rapeseed cake, 6 to 7 parts of dried green plum, 4 to 6 parts of milk powder, 5 to 7 parts of aloe peel, 1 to 2 parts of Reinwardtia indica Dum., 0.5 to 1 part of donkey-hide gelatin, 0.4 to 1 part of evening primrose, 20 to 25 parts of egg liquid, 6 to 7 parts of onion juice and a proper amount of glycerin, cross-linked hydroxypropyl starch and water-soluble chitosan. A cross-linked hydroxypropyl starch-chitosan edible film coating the chicken steak has better tensile strength, elongation at break, resistance to oxidation and oxygen-permeation and moisture-permeation coefficients compared with an edible film prepared from a single raw material. The chicken steak prepared in the invention has savoury, mellow and delicious taste, lingering aftertaste and good tasting quality, maximally maintains nutritional components of the chicken steak and is endowed with blood-enriching, yin-nourishing, dryness-moisturizing and tendon-strengthening health care functions through addition of food materials like Reinwardtia indica Dum., donkey-hide gelatin and evening primrose.