35results about How to "Inlet lubrication" patented technology

The invention discloses a cherry and tomato composite beverage and a preparation method thereof. The cherry and tomato composite beverage is prepared from the following raw materials, by weight, 30-45 parts of cherry, 15-20 parts of tomato, 10-15 parts of guava, 10-14 parts of pitaya peel, 10-15 parts of buckwheat, 14-18 parts of red glutinous rice, 1-3 parts of stevioside, 2-3 parts of very precious flower in Plateau Snow Mountain, 2-4 parts of ginseng fruit, 3-5 parts of grapefruit flower, 1-2 parts of flower of Intermediate peashrub, 1-2 parts of Japanese metaplexis, 12-18 parts of setose abelmoschus, a proper amount of rose wine, and 8-10 parts of a nutrient solution. The cherry and tomato composite beverage prepared in the invention maximally reserves nutritional components of cherry and tomato, has the characteristics of red and uniform color, aroma, sweet and delicious taste, smooth mouthfeel, abundant and balanced nutrition, and simple and feasible technology, has the efficacies of body fluid production promoting, thirst quenching, stomach strengthening, food digesting, pressure reducing, lipid lowering, heat clearing, detoxifying, toxin expelling and face nourishing through the synergistic effect with health care components of traditional Chinese medicines, and can promote digestion, enhance muscle power and improve the oxidation resistance of human bodies through long term drinking.

The invention provides a processing method of white tea, and belongs to the technical field of tea processing. The processing method comprises the steps of tea picking, green airing, withering, rolling, shaping, roasting and purifying, wherein the key procedures are green airing, withering, rolling and roasting; the tea is aired for 10-20 minutes under the sunlight until the tea temperature is 38-40 DEG C; firstly, the tea is naturally withered indoors, then is processed by a blower for 3-4 hours; the air outlet temperature is controlled within 45-60 DEG C. Finished tea prepared by the processing method has the characteristics of full pekoe, spiral tea as silver balls, needle tea as silver pins, tidy shape, mellow smell, lasting flavor, sweet taste, smooth feel when entering mouths, yellow green bright soup color, brewing resistance, pure taste and no bitterness.

The present invention provides a processing method of white tea and belongs to the technical field of tea leaf processing. The processing method comprises the following steps: tea leaf picking, sunning, withering, rolling, shaping, drying and purifying. The key processes are sunning, withering, rolling and drying. The tea leaves are dried in the sunlight for 10-20 minutes until the temperature of the tea leaves is 38-40 DEG C, the withering is conducted in a non-severe sunshine radiation condition, a sunshine withering is conducted for 24 hours, a sieve tray is rotated, and then the withering is conducted for 24 hours. The processed finished products of the white tea are characterized in that the finished products of the dry tea are fully of white hairs, spiral tea is like silver beads, needle tea is like silver needles, and the white tea is neat in shapes, mellow in fragrance and taste, lasting in delicate fragrance, mellow in taste, sweet in aftertaste, smooth in mouth entering, yellow, green, bright and clear in soup color, resistant in brewing after a long time, pure and authentic in taste, and free of bitterness and astringent taste.

The invention discloses a pumpkin jelly and a preparation method thereof. Raw materials for the pumpkin jelly comprise, by weight, 900 to 1000 parts of purified water, 20 to 40 parts of gelatin, 10 to 20 parts of agar, 40 to 55 parts of honey, 13 to 18 parts of cane sugar, 6 to 8 parts of green tea, 5 to 6 parts of mustard, 5 to 6 parts of heartleaf houttuynia herb, 5 to 6 parts of purslane herb, 3 to 5 parts of grape seeds, 3 to 5 parts of pumpkin seeds, 8 to 10 parts of carrot, 8 to 10 parts of brassica chinensis, 8 to 10 parts of apples, 10 to 12 parts of fried black soya bean, 10 to 12 parts of pumpkin, 1 to 2 parts of lycium barbarum polysaccharide and a proper amount of food coloring and potassium sorbate. According to the invention, gelatin and agar are mixed and used a gelatinizing agent, so pumpkin jelly not only contains collagen components but also has a softer and more delicious taste, is wet and slippery in mouth and dissolves as one chews, which enables the severe accident of choking because of swallowing to be completely prevented. The pumpkin jelly provided by the invention not only tastes like traditional jellies, but also can enhance health of human beings and promote growth of children and produces no side-effects when eaten for a long time.

The invention discloses aloe bifid factor health-care sheet jelly. The sheet jelly is characterized by containing the following raw materials in part by weight: 30 to 60 parts of starch, 14 to 20 parts of water, 25 to 45 parts of aloe liquid, 2 to 8 parts of salt and 2 to 6 parts of bifid factor. The sheet jelly is delicious in taste and smooth in mouth, has fine texture, rich nutrition, stable viscosity, strong water holding capacity and boiling and soaking tolerance, is convenient to eat, does not contain any chemical components, has no any impurity or additive, and belongs to pure natural green food; particularly because the two nutrients, namely the bifid factor and the aloe are added, the sheet jelly has the functions of regulating intestines and stomach, preventing constipation, inhibiting diarrhea and protecting liver, and has peculiar effects on gastritis and gastric ulcer; the sheet jelly can regulate blood sugar metabolism in vivo, and is ideal food for diabetics; and the sheet jelly can improve the immunity of the body, improve multiple chronic diseases and prolong the life after long-term eating. The aloe bifid factor health-care sheet jelly increases a new variety of the sheet jelly, and has broad market prospect.

The invention discloses dessert rice dumplings and a preparation method of the dessert rice dumplings. The dessert rice dumplings comprise the following raw materials in parts by weight: 80-100 parts of sago, 80-100 parts of rice dumpling leaves, 10-15 parts of seasonings and 40-50 parts of fillings, wherein the seasonings can be sugar, salt or edible alkali; the fillings can be soft sweets, jam, sweetened bean paste or jujube paste. The preparation method comprises the following steps: processing the rice dumpling leaves, processing the sago, filling the rice dumpling leaves with the fillings, cooking, performing vacuum packaging, and sterilizing. The dessert rice dumplings have the characteristics that a traditional process is broken through, the sago is used instead of sticky rice, the prepared rice dumplings are glittering and translucent, and the appetite of people is improved; the rice dumplings are exquisite in taste, smooth, very thick in fragrance and very good in mouth feel; the rice dumplings are small, can serve as desserts or snacks after a meal, and are convenient to carry on a long journey.

The invention discloses a method for processing Lingyun pekoe filiform white tea, and belongs to the technical field of tea leaf processing. The method comprises the following steps: picking old or mature leaves of Lingyun pekoe, sunning for 10-20 minutes, transferring into a room, spreading for 1-2 hours, and shredding the tea leaves to obtain shreds of 0.3-0.5cm; further spreading the shreds in a bamboo screen to wither the shreds for 50-60 hours, wherein the spreading thickness is 2-3cm, the temperature is controlled to be 18-25 DEG C, and the air humidity is controlled to be 60%-70%; further drying the withered tea leaves, namely, drying with first fire at 67-70 DEG C, and further drying with sufficient fire at 110-120 DEG C to highlight the fragrance until the water content of the tea leaves is 7% and below, thereby obtaining crude tea; and finally, separating the crude tea with air, screening, and separating out non-tea impurities, thereby obtaining a finished product, that is, the Lingyun pekoe filiform white tea. The finished product, that is, the dried Lingyun pekoe filiform white tea, disclosed by the invention is filiform, and is apricot yellow in soup, fresh in fragrance, mellow and pleasant in taste and sweet in aftertaste and tea soup is smooth when taken.

The invention discloses a spicy jelly and a preparation method of the spicy jelly. The spicy jelly comprises the following raw materials by weight: 900-1,000 parts of pure water, 20-40 parts of geltine, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of saccharose, 6-8 parts of dried tangerine or orange peels, 5-6 parts of dry red peppers, 5-6 parts of agastache rugosus, 5-6 parts of costustoot, 3-5 parts of fried mung beans, 3-5 parts of pinenut kernels, 8-10 parts of gingers, 8-10 parts of green turnips, 8-10 parts of yellow peaches, 10-12 parts of corns fried with lotus leaf juice, 10-12 parts of pumpkins, 1-2 parts of lentinan, and an approximate amount of food colourants and potassium sorbate. According to the invention, the gelatin and the agar are mixed to be used as a gelatinizing agent, so that the spicy jelly not only contains a collagen component, but also is soft and delicious in taste and smooth in the mouth, is convenient to chew, and starts to be dissolved while being ate, so that the severe accidents caused by swallowing and chocking can be eliminated; and furthermore, the spicy jelly is capable of enhancing human health, promoting children to grow and being free of side effects even if being ate for a long period of time, except the taste of the traditional jelly.

The invention discloses a processing method of white tea. The method comprises the following steps: (1) tea picking; (2) cooling; (3) withering; (4) rolling; (5) shaping; (6) stoving; and (7) purification: subjecting crude tea to winnowing and sieving to pick out non-tea impurities so as to obtain a finished product. The method ensures the high quality and efficiency of white tea processing, particularly improves the color, aroma, taste and appearance of ''green leaf yellow-green soup'' of the white tea and improves the quality of leaf bases, increases the yield of prepared tea, and improves the quality of the white tea. The white tea processed by the method is regular in shape; the dried tea is full of pekoe; the snail-shaped tea is similar to silver pearls; the needle-shaped tea is similar to silver needles; the white tea is rich in aroma, pure in taste, lasting in fragrance, mellow in taste and sweet in aftertaste; the tea water is smooth in mouth, yellow green, bright and clear insoup color and durable in brewing; the white tea has the characteristics of high amino acid content and low tea polyphenol content, also contains active enzymes necessary for human body, has good anti-virus immune functions, and can be preserved at normal temperature for 10 years without deterioration.

The invention provides a processing method of white tea, which belongs to the technical field of tea processing. Including tea picking, drying, withering, rolling, shaping, baking and cleaning, the key process is drying, withering, rolling and baking, drying the tea leaves in the sun for 30‑60 minutes until the temperature of the tea leaves is 38‑40 °C , wither first in the room, and then use a blower for 3-4 hours to control the temperature of the air outlet at 45-60°C. Features of the finished tea produced by the white tea processing method of the present invention: the finished dry tea is filled with pekoe, snail tea looks like silver beads, needle tea looks like silver needles, neat in shape, rich and mellow in taste, long-lasting in fragrance, full-bodied in taste, sweet in aftertaste, lubricated at the entrance of the tea, clear in soup color Yellow-green bright and clear, durable to foam, pure taste, no bitterness.

The invention discloses a processing technology for white tea. The processing technology comprises the following steps: firstly, picking tea leaves; secondly, airing green leaves; thirdly, withering;fourthly, rolling; fifthly, shaping; sixthly, drying; seventhly, purifying: winnowing and screening raw tea and picking out non-tea inclusions to obtain a finished product. According to the processingtechnology disclosed by the invention, high quality and high efficiency of white tea processing are ensured, particularly the qualities of green leaf yellow green soup in color, fragrance, taste, shape and leaf bottom are improved, and the yield of produced tea and the quality of the white tea are improved. The white tea processed by the method disclosed by the invention has the advantages of neat shape, rich fragrance, mellow taste, long last fragrance, mellow flavor, sweet aftertaste, smoothness of tea soup in mouth, yellow and green bright clear soup color and long-time making endurance; dry tea is covered with pekoe, spiral tea resembles silver beads, and needle tea resembles a silver needle; the white tea has the characteristics of higher content of amino acid and low content of teapolyphenol; moreover, the white tea also contains active enzymes essential for a human body, has a good anti-viral immune function and can be preserved at a normal temperature for 10 years without spoilage.

The invention discloses a ginseng jelly and a preparation method of the jelly. The ginseng jelly comprises the following raw materials by weight: 900-1,000 parts of pure water, 20-40 parts of geltine, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of saccharose, 6-8 parts of fructus lycii, 5-6 parts of ginseng, 5-6 parts of sedum rosea, 5-6 parts of radix salviae miltiorrhizae, 3-5 parts of fried mung beans, 3-5 parts of pinenut kernels, 8-10 parts of gingers, 8-10 parts of green turnips, 8-10 parts of folium perillae acutae, 10-12 parts of corns fried with lotus leaf juice, 10-12 parts of wax gourds, 1-2 parts of agaricus blazei murill extract, and an approximate amount of food colourants and potassium sorbate. According to the invention, the gelatin and the agar are mixed to be used as a gelatinizing agent, so that the ginseng jelly contains a collagen component; meanwhile, the ginseng jelly is soft and delicious in taste and smooth in the mouth, and starts to dissolve while being conveniently chewed, so that the severe accidents caused by swallowing and chocking can be eliminated; and furthermore, the ginseng jelly is capable of enhancing human health, promoting children to grow and being free of side effects even if being ate for a long period of time, except the taste of the traditional jellies.

The invention belongs to the technical field of plant effective component extraction, and discloses a preparation method of a dendrobium extract. The preparation method comprises the following steps:1) cleaning dendrobium, cutting dendrobium into sections, mixing with water, extracting with water, standing, and filtering with a filter screen; 2) heating the filtrate obtained in the step 1) to 60DEG C, then adding the filtrate into a vacuumized sterilization tank for microwave sterilization, adjusting the air pressure in the tank to -0.02 to -0.04 M Pa, and maintaining the temperature in thetank at 70-85 DEG C; and (3) after the sterilization is finished, opening a jacket for cooling, reducing the temperature of the materials in the tank to 60 DEG C, adjusting the pressure in the tank tothe normal atmospheric pressure, and then concentrating the materials at a low temperature to obtain the concentrated and sterilized dendrobium extract. A microwave sterilization mode is adopted, andthe materials are sterilized at a low temperature under the conditions of a certain range of vacuum degree and microwave frequency, the biological activity of effective components in the dendrobium water extract is retained, and the sterilization efficiency is also ensured.

The invention discloses a production method of white tea. The production method comprises the following steps of (1) picking tea leaves; (2) performing fresh leaf airing; (3) performing withering; (4)performing rolling; (5) performing tidying; (6) performing baking; and (7) performing clean substance extraction: performing air separation and sieving on semi-finished tea, and picking out non-tea foreign bodies to obtain finished products. According to the production method disclosed by the invention, superior efficient processing of the white tea is guaranteed, particularly the color, fragrance, taste, shape and leaf base quality of green leaf yellowish green soup of the white tea can be improved, the tea yield is increased, and the quality of the white tea is improved. The white tea processed by the method disclosed by the invention is tidy in shape, dried white tea is covered with white fine long hairs, spiral tea is similar to silver pearls, and needle tea is similar to silver needles; the white tea is rich in fragrance, mellow in taste, long in delicate fragrance, mellow in taste, and sweet in aftertaste; tea soup is smooth after being drunk in mouths, and soup color is yellowish green, bright and clear; and the white tea is resistant to soak, has the characteristics of being high in amino acid content and low in tea polyphenol content, besides, further contains active enzymes necessary by human bodies, has good antiviral immunity functions, and cannot deteriorate after being preserved for 10 years at room temperature.

The invention provides poria cocos and cow milk jelly and a preparation method thereof. The poria cocos and cow milk jelly comprises the following raw materials in parts by weight of 20-30 parts of milk powder, 10-20 parts of poria cocos, 13-16 parts of white granulated sugar, 10-30 parts of agar, 40-60 parts of gelatin, 10-30 parts of konjac glucomannan, 5-15 parts of pectin, 2-3 parts of modified starch, 1-1.5 parts of an emulsifier and 0.1-0.2 part of a preservative. Compared with the prior art, the poria cocos and cow milk jelly provided by the invention is soft and delicious, smooth in mouth, and capable of invigorating stomach and spleen and promoting appetite.

The invention discloses an ancient agilawood leaf tea making process and agilawood blended tea. Agilawood leaves are subjected to 'three-part tea and seven-part work' field cleaning micro-fermentation, so that theaflavin is generated in the fermentation process of the agilawood leaves; the tea leaves are subjected to air-drying and air-drying to enable the tea leaves to lose surface moisture; water is removed and green leaves are struck to quickly remove water from the agilawood leaves; the agilawood leaves aremanually rolled into strips; drying is performed in the sun; the agilawood leaves with charcoal are manually baked to soften the agilawood leaves; manual shaping and pressing are performed into a tea cake by a stone mill; and spreading and airing are performed to obtain the agilawoodleaf tea. The agilawood leaf tea prepared by adopting ancient manual tea making processes such as 'three-part tea and seven-part work' clear field micro-fermentation, high-temperature steaming and pressing, stone mill pressing and the like has high theaflavin content, nutrient components are more fully converted, and the mouth feel, aroma and taste can reach the optimal level. The agilawood blended tea is prepared by adopting the agilawood leaf ancient tea making process, the agilawood blended tea is formed by pressing and blending agilawood tea and other tea, and the blended tea is more sufficient and stronger in taste and longer in body fluid returning time.

The invention discloses five-cereal nutritional soup and a processing method thereof. The five-cereal nutritional soup mainly comprises, by weight, 10-20 parts of coix seeds, 10-20 parts of soybeans, 10-20 parts of black beans, 5-10 parts of sesame, 5-10 parts of peanuts, 7-15 parts of buckwheat, 10-20 parts of common yam rhizomes, 3-8 parts of fructus lycii, 5-10 parts of hawthorn fruits, 8-15 parts of red dates, 3-6 parts of honey and 3-6 parts of auxiliary material. The auxiliary material mainly comprises, by weight, 3-6 parts of lilies, 3-5 parts of ginseng, 3-6 parts of medicated leaven, 4-10 parts of rice sprouts, 3-6 parts of philippine flemingia roots, 2-4 parts of donkey-hide gelatin, 2-4 parts of fingered citrons, 4-9 parts of endothelium corneum gigeriae galli, 7-10 parts of longan aril, 6-8 parts of black fungi, 6-8 parts of pumpkins and 6-8 parts of pawpaws. The processing method of the five-cereal nutritional soup is simple, and the five-cereal nutritional soup is rich in nutrition, and can tonify the spleen and the lung, clear heat and promote diuresis and tonify middle jiao and qi.

The invention discloses a preparation method of white gourd jelly. Jelly powder is added into hot water during stirring, so that the jelly powder is completely dissolved into hot water; then, dragon fruit juice is added; homogenizing is performed for 20 to 30 min to obtain a jelly substrate; then, white gourd blocks subjected to dewatering and sugar pickling are added into the jelly substrate; jelly liquid is put; uniform stirring, cooling, split charging and sterilization are performed to obtain the white gourd jelly. The white gourd blocks are added into the jelly; the white gourd has the effects of clearing away heat and toxic materials, inducing diuresis to alleviate edema, moistening lung to remove phlegm and the like, can be used for treating diseases such as cardiothoracic dysphoriaand heat, difficult urination and lung vacuity cough, and improves the health care effect of the jelly. The white gourd jelly provided by the invention has the advantages that the nutrition is rich;the white gourd is crispy, sweet and delicious; the jelly is fine, cool, smooth and elastic; the flavor is good; the mouthfeel is good; the preparation method of the jelly is simple; the implementation is easy; the preparation cost is low; the application people group is wide; wide market prospects are realized.

The invention discloses a pumpkin jelly and a preparation method thereof. Raw materials for the pumpkin jelly comprise, by weight, 900 to 1000 parts of purified water, 20 to 40 parts of gelatin, 10 to 20 parts of agar, 40 to 55 parts of honey, 13 to 18 parts of cane sugar, 6 to 8 parts of green tea, 5 to 6 parts of mustard, 5 to 6 parts of heartleaf houttuynia herb, 5 to 6 parts of purslane herb, 3 to 5 parts of grape seeds, 3 to 5 parts of pumpkin seeds, 8 to 10 parts of carrot, 8 to 10 parts of brassica chinensis, 8 to 10 parts of apples, 10 to 12 parts of fried black soya bean, 10 to 12 parts of pumpkin, 1 to 2 parts of lycium barbarum polysaccharide and a proper amount of food coloring and potassium sorbate. According to the invention, gelatin and agar are mixed and used a gelatinizing agent, so pumpkin jelly not only contains collagen components but also has a softer and more delicious taste, is wet and slippery in mouth and dissolves as one chews, which enables the severe accident of choking because of swallowing to be completely prevented. The pumpkin jelly provided by the invention not only tastes like traditional jellies, but also can enhance health of human beings and promote growth of children and produces no side-effects when eaten for a long time.

The invention discloses a tea processing method. The tea processing method comprises the following steps that (1) tea leaves are picked; (2) the tea leaves are subjected to airing; (3) the tea leavesare withered; (4) rolling is carried out; (5) shaping is carried out; (6) drying is carried out; and (7) purifying is carried out, specifically, primary tea is subjected to winnowing and screening, and non-tea inclusions are picked out so as to obtain a finished product. The method has the advantages that high-quality and high-efficiency tea processing is guaranteed, especially the quality of thecolor (specifically referring to green tea leaves and yellowish green tea soup), the fragrance, the taste, the shape and infused leaves of tea is improved, the tea making yield is increased, and the quality of the tea is improved. The tea processed by adopting the method has the advantages that the shape is regular, the dried tea is full of pekoe, the snail tea is like silver pearls, the needle tea is like silver needles, the aroma is delicate, the fragrance is lasting, the taste is mellow, the aftertaste is sweet, the tea soup is smooth in the mouth, the color of the tea soup is yellowish green, bright and clear, the tea is enduring and can be infused repeatedly, the amino acid content is relatively high, the tea polyphenol content is relatively low, meanwhile, active enzymes necessary for human bodies are contained, a good antiviral immunity function can be achieved, and the tea can be stored for 10 years at normal temperature without going bad.

The invention discloses sharpleaf galangal fruit jelly and a preparation method thereof. The sharpleaf galangal fruit jelly comprises: by weight, 900 to 1000 parts of purified water, 20 to 40 parts of gelatin, 10 to 20 parts of agar, 40 to 55 parts of honey, 13 to 18 parts of cane sugar, 6 to 8 parts of Chinese yam, 5 to 6 parts of sharpleaf galangal fruit, 5 to 6 parts of chrysanthemum, 5 to 6 parts of lily, 3 to 5 parts of Chinese arborvitae kernel, 3 to 5 parts of walnut kernel, 8 to 10 parts of ginger, 8 to 10 parts of green turnip, 8 to 10 parts of apple, 10 to 12 parts of corn stir-fried by lotus leaf juice, 10 to 12 parts of white gourd, 1 to 2 parts of ganoderma lucidum extract and appropriate amounts of an edible pigment and potassium sorbate. The sharpleaf galangal fruit jelly utilizes a mixture of gelatin and agar as a gelatinizer, does not contain collagen, has a soft texture and a delicious and smooth taste, is convenient for mastication because the sharpleaf galangal fruit jelly can be dissolved with mastication, prevents a serious accident such as food choking, retains the traditional jelly flavor, improves human health and child development, and does not have side-effects after being taken for a long time.

The invention relates to a radix puerariae lotus seed bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 5-6 of coconut milk, 2-3 of seaweed, 2-3 of full fat cow milk powder, 4-5 of egg white, 4-5 of mulberry, 1-1.2 of tortoise shell, 0.8-1 of fructus aurantii, 1-1.1 of radix puerariae, 0.8-1 of Cymbopogon citrates, 0.6-0.7 of Indocalamus leaf, 3-4 of lotus seed, 1-2 of brown powdered sugar, 5-6 of pork lean, 2-3 of yellow peach, 1-2 of olive oil, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention has rich nutrition and smooth taste. The added lotus seed has rich nutrition, in addition to a lot of starch, also contains beta-sitosterol, alkaloid and rich calcium, phosphorus, iron and other mineral substances and vitamins, and can treat high blood pressure, dizziness, palpitation and insomnia. In addition, the radix puerariae lotus seed bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of clearing away heart-fire and refreshing spleen, tonifying kidney and strengthening bone, promoting uresis and harmonizing stomach, clearing heat and toxicity.

The invention discloses radix rehmanniae recens jelly and a preparation method of the radix rehmanniae recens jelly. The radix rehmanniae recens jelly comprises the following raw materials in parts by weight: 900-1000 parts of purified water, 20-40 parts of gelatins, 10-20 parts of agars, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of snakegourd fruit leaves, 5-6 parts of folium mori, 5-6 parts of pumpkin leaves, 5-6 parts of rhizoma polygonati, 3-5 parts of grapestones, 3-5 parts of watermelon seeds, 8-10 parts of green peppers, 8-10 parts of tomatoes, 8-10 parts of mulberries, 10-12 parts of barley fried with lotus leaf juices, 10-12 parts of radix rehmanniae recens, 1-2 parts of lucid ganoderma extracts, a proper amount of food colourants and a proper amount of potassium sorbate. According to the radix rehmanniae recens, the gelatins and the agars are taken as a gelatinizing agent, the radix rehmanniae recens jelly contains the collagen content, is soft and tasty in mouthfeeling, is smooth when entering the mouth, convenient to chew and starts to dissolve while being eaten, so that the serious accidents caused by swallowing and choking with sobs can be completely eradicated. Besides the conventional jelly mouthfeeling, the radix rehmanniae recens jelly provided by the application has the advantages that the body health is enhanced, the growth of children is promoted, and the side effects do not exist if the jelly is eaten for a long time.

The invention belongs to the technical field of beverages, and particularly relates to a herba houttuyniae lemon beverage and a preparation method thereof. The houttuynia cordata lemon beverage is prepared from the following raw materials in percentage by weight: 6-10% of houttuynia cordata, 4-8% of astragalus membranaceus, 1-4% of liquorice, 1-5% of chrysanthemum morifolium ramat, 3-6% of honey, 2-5% of sugarcane juice, 3-5% of lemon juice and the balance of water. According to the invention, the taste of the drink is improved, so that the cordate houttuynia lemon drink has slight medicine fragrance, people can associate the cordate houttuynia lemon drink with a health-care effect, also has strong sweetness and lemon fragrance, is smooth in mouth, and also can remove oral discomfort and peculiar smell, so that the cordate houttuynia lemon drink becomes a healthy drink with certain characteristics.

The invention discloses radix rehmanniae recens jelly and a preparation method of the radix rehmanniae recens jelly. The radix rehmanniae recens jelly comprises the following raw materials in parts by weight: 900-1000 parts of purified water, 20-40 parts of gelatins, 10-20 parts of agars, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of snakegourd fruit leaves, 5-6 parts of folium mori, 5-6 parts of pumpkin leaves, 5-6 parts of rhizoma polygonati, 3-5 parts of grapestones, 3-5 parts of watermelon seeds, 8-10 parts of green peppers, 8-10 parts of tomatoes, 8-10 parts of mulberries, 10-12 parts of barley fried with lotus leaf juices, 10-12 parts of radix rehmanniae recens, 1-2 parts of lucid ganoderma extracts, a proper amount of food colourants and a proper amount of potassium sorbate. According to the radix rehmanniae recens, the gelatins and the agars are taken as a gelatinizing agent, the radix rehmanniae recens jelly contains the collagen content, is soft and tasty in mouthfeeling, is smooth when entering the mouth, convenient to chew and starts to dissolve while being eaten, so that the serious accidents caused by swallowing and choking with sobs can be completely eradicated. Besides the conventional jelly mouthfeeling, the radix rehmanniae recens jelly provided by the application has the advantages that the body health is enhanced, the growth of children is promoted, and the side effects do not exist if the jelly is eaten for a long time.