33results about How to "Keep medicinal ingredients" patented technology

The invention provides a kudzuvine root sausage and a production method thereof. The kudzuvine root sausage is formed by mixing, curing, clystering and drying by airing or drying by smoking the following raw material in part by weight: 18-45 parts of livestock meat or fish meat, 77-50 parts of arrowroot flour, 2-5 parts of salt, and 2-5 parts of auxiliary material, wherein the auxiliary material is one or more of chilli powder, pentagon powder, pericarpium citri reticulatae powder, paprika powder, orange meal, ginger powder, perilla leaf powder, garlic powder, ground pepper, tea oil and glucose. The arrowroot flour is hypostasis kudzuvine root slurry. According to the kudzuvine root sausage and the production method thereof, the arrowroot flour is added into the sausage, so that the sausage has health-care components of the kudzuvine; because of the special preparation method, the nutrition and the health-care and medical component of the meat and the kudzuvine can be perfectly retained; the taste is unadulterated, so that the sausage is suitable for people of all ages; and especially, the raw material is the kudzuvine root slurry, the health care and medical value and the natural flavor of the sausage are improved.

The invention relates to a low-temperature preparation method of citrus powder, and belongs to the field of food processing. The low-temperature preparation method of the citrus powder comprises the following steps of preparing raw materials, performing freezing, performing low-temperature crushing, performing pulping, performing spray drying and the like. According to the low-temperature preparation method disclosed by the invention, citrus fruit peel, citrus fruit flesh and citrus fruit kernels are subjected to low-temperature freezing and low-temperature crushing, in the preparation process, citrus residues and citrus pulp are always at low-temperature environment and cannot generate an oxidation reaction with air, pectin and cellulose are also easy to crush into micro powder, and antioxidants and catabolic enzymes do not need to be added, so that nutrient components of citruses are greatly reserved; and the prepared citrus powder not only can be used as ingredient additives of health-care foods or foods but also is good in solubility and attractive in color.

The invention discloses Paeonia ostii flower kvass and a production method thereof. A Paeonia ostii flower kvass beverage is produced from Paeonia ostii flowers, Paeonia ostii bark and radix glehniae, all of which have health-care efficacy and are subjected to processes such as raw material preparation, fermentation, filtration, filling and sterilization. Specific medicinal components of Paeonia ostii flowers are remained, and the Paeonia ostii flower kvass beverage is sweet, sour and unique in taste, gentle in flavor and rich in nutrition, has the health-care efficacy of removing heat to cool blood and nourishing yin to clear away the lung-heat, and is a health-care beverage with wide market foreground and low alcoholic strength.

The invention discloses an osmanthus flower tea which is a medicinal tea prepared from the following main materials and auxiliary materials by using the method comprising the following steps of: selecting a proper quantity of fresh osmanthus flowers, drying the fresh osmanthus flowers for removing lots of moisture to obtain dry osmanthus flowers as the main materials when the dead weight of the osmanthus flowers is 60-70% of the weight of the fresh osmanthus flowers, and selecting the auxiliary materials comprising teal oil and leaf of Chinese holly, wherein the main materials and the auxiliary materials have the following weight (part) proportions: the main materials comprise 200-300 parts of dry osmanthus flowers and the auxiliary materials comprise 1-2 parts of the tea oil and 30-50 parts of the leaf of Chinese holly; selecting a certain quantity of dry osmanthus flowers and a proper quantity of tea oil and leaf of Chinese holly according to the proportions, smearing a wok by using the selected quantity of tea oil as the auxiliary materials, putting the selected quantity of dry osmanthus flowers and leaf of Chinese holly in the wok, frying by using a conventional frying method, and then taking out a finished product when the materials are dry enough. The osmanthus flower tea has the important characteristics of keeping the peculiar medicinal components of the osmanthus flowers and being conveniently used as the medicinal tea as same as other popular common tea drinks for drinking, thereby being beneficial to being accepted by consumers and enabling the tea resource to be better generalized and utilized to be beneficial to the health of common people.

The invention relates to a processing process for emblic leafflower fruit serving as a Chinese medicine. The process comprises the following steps of: 1) sieving; 2) cleaning; 3) sieving again; 4) predrying, namely predrying until the moisture content is between 70 and 80 percent; 5) dishing and prefreezing, namely dishing the emblic leafflower fruit, cooling gradually for 2 to 3 hours, and prefreezing at the temperature of between -20 and -50 DEG C, wherein the dishing weight is between 10 and 12 kg / m<2>, and the thickness is between 2 and 3 centimeters; 6) performing sublimation drying, namely vacuumizing until the absolute pressure of a system is between 60 and 70 Pa, heating to the temperature of between 40 and 70 DEG C, and performing sublimation drying for 15 to 24 hours; 7) resolving and drying, namely keeping the temperature of between 30 and 50 DEG C of materials, and discharging after the moisture content is below 3 percent; 8) cutting into slices; and 9) dehumidifying, packaging, sterilizing and storing. When the process is used, the emblic leafflower fruit reaches the safety edible standard of oral emblic leafflower fruit decoction pieces, the medicinal ingredients of the emblic leafflower fruit and the quality of dried substances can be retained to a maximum degree by the step of vacuum freezing and drying to improve a medicinal effect, and the emblic leafflower fruit is convenient to process and store, and has high practical value and a bright application prospect.

The invention belongs to the technical field of food processing, and particularly relates to a silkworm pupa protein beverage and a preparation method thereof. The silkworm pupa protein beverage is prepared from main materials including silkworm pupa, fresh milk, white granulated sugar and water and auxiliary materials including sodium alga acid, xanthan gum, sodium erythorbate, sodium bicarbonate and monoglyceride. According to the silkworm pupa protein beverage, browning and coagulation of silkworm pupa protein are eliminated, nutrients are abundant, the taste is good, and the certain health care effect is achieved. The protein beverage can keep the nutrition and medicinal components of silkworm pupa, has the unique flavor of the silkworm pupa, and is worthy of being popularized.

The invention relates to a preparation method of citrus reticulata powder, belonging to the food processing field. The preparation method of the citrus reticulata powder comprises the following steps: raw material preparation, pulping, enzymolysis, high temperature sterilization, homogenization, spray drying and the like. By virtue of the preparation method, the utilization rate of citrus reticulata reaches 100%, and nutritional components and pharmaceutical components such peels, kernels and pulp of the citrus reticulata are greatly kept; and the prepared citrus reticulata powder has extremely high nutritive values and pharmaceutical values, can be taken as a health food and an additive for food ingredients, is good in solubility and has an attractive color.

A Jinzhu tea is prepared from the dried flower bud of pagodatree and tea oil through proportioning, coating tea oil on the internal surface of pot and parching said flower bud. Its advantages are high health-care effect, easy infusing, and agreeable taste.

A pueraria powder coated rice is prepared from rice and pueraria powder proportionally through immersing them in water, stirring for coating pueraria powder on the surface of each rice grain, and baking at 40-60 deg.C. Its advantages are nutritive health-care function and supplementing trace elements.

The invention relates to a method for extracting nutriments from Chinese dates and iron stick yams, which is characterized in that two raw materials of the Chinese dates and the iron stick yams are washed with water, are carried out rough grinding, then are added into a container and added with drinking water to carry out heating decoction and sieving, thus obtaining filtered solution and slag charge; the slag charge is added with drinking water to carry out secondary heating decoction and sieving; the filtered solutions of two times are mixed and concentrated to be dense ointment which is carried out drying and grinding, and extracted nutriment products are obtained. The method has high nutriment extracting efficiency and high purity products, keeps the original nutritional ingredients, pharmaceutical ingredients of the Chinese dates and the iron stick yams and a plurality of nutriments which human body needs; the nutriments extracted by the method can be used for strengthening and nourishing, deferring senility and preventing various diseases and has the advantages and effects of invigorating spleen to replenish qi, promoting the production of body fluid for treating diabetes, healthy care, body building and beautifying and particular pharmacological functions.

The present invention relates to a preparation method of salvia miltiorrhiza bud tea. The preparation method includes the following three steps: step 1, picking and pre-treatment; step 2, fixation, rolling and tea strip shaping; and step 3, low-temperature forced air drying. With the adoption of microwave fixation and low-temperature drying, the salvia miltiorrhiza bud tea prepared by using the method provided by the present invention losses less essential oil, so that the fresh and mellow tastes of salvia miltiorrhiza buds can be saved, and medicinal components of salvia miltiorrhiza buds can be retained at the maximum. The salvia miltiorrhiza bud tea is excellent in color, aroma and taste, and can be drunk as other ordinary tea beverages, thereby being acceptable to consumers. Therefore, the resources of salvia miltiorrhiza buds can be better popularized and utilized to benefit the health of people, and the economic value of salvia miltiorrhiza is further increased.

The invention discloses a producing method of plantain herb-green tea instant tea. The producing method includes the following steps that 1, microwave fixation and enzyme deactivation are carried out on fresh plantain herb; 2, the plantain herb obtained after fixation is smashed to 50-100 mesh, and green tea and licorice root are smashed into 20-60 mesh; 3, the smashed plantain herb, green tea and licorice root are mixed uniformly by the weight ratio of (20-40):(50-80):(10-30); 4, the mixture obtained in the step 3 is extracted through a mixed extraction liquid of water and ethyl alcohol, and compound enzymes composed of protease, cellulase and pectinase are added during extraction; 5, filtration, concentration and drying are carried out after cooling. The instant tea is high in content of the nutrient component of the green tea and the content of the medicinal component of the plantain herb and high in cold solubility.

The invention discloses a cordate houttuynia green-tea instant tea production method. The method comprises the following steps: 1) performing microwave enzyme deactivation on fresh cordate houttuynia; 2) crushing the cordate houttuynia after deactivating enzymes to 50-100 meshes, respectively crushing green tea and licorice to 20-60 meshes; 3) uniformly mixing the crushed cordate houttuynia, green tea and licorice according to the weight ratio of 20-40: 50-80: 10-30; 4) employing mixing leaching liquor of water and ethanol for extracting a mixture obtained in the step 3), adding compound enzyme composed of protease, cellulase and pectase while extracting for enzymatic hydrolysis; and 5) cooling the material, filtering the material, concentrating the material, and drying the product. In the instant tea, the green tea nutrient composition and cordate houttuynia medicinal component content are high, and the cold solubility is good.

The invention discloses a preparation method for health care sugar-free natural product powder. The health care sugar-free natural product powder is finally prepared by six steps of pretreatment, component adjustment, primary fermentation desugaring, solid and ethanol removal, secondary fermentation desugaring and spray drying. On the basis of primary fermentation of a natural product, by adoption of a low-temperature counter-flow spray concentration technology, the ethanol content of fermentation liquid is reduced; a secondary refermentation technology is used so as to convert sugar substances into ethanol to the maximum extent and reduce the content of sugar in the fermentation liquid; finally, ethanol and water can be removed from the fermentation liquid by a spray drying method, so that the health care sugar-free natural product powder is prepared; the sugar content is less than 0.5 percent; the manufacturing technology is unique, and the design is advanced; meanwhile, the sugar content of the product can meet the sugar-free product requirement of the national standard.

This invention relates to a new production technology and method of aloes wine. The problem what need to be solved is that aloes very easy to be oxygenolysis, active constituent is not easy to preserve in manufacturing aloes wine. Characteristic is: Adding darkroom decomposing and fixing color process after matching material and sediment process, the stated darkroom is no windows, having door screen, room temperature keeps above 25DEG C, humidity keeps at 65-80,holo-juice alcohol liquid of aloes is put in darkroom for 7-15 days.

The invention discloses a fresh rhizoma drynariae processing method. The fresh rhizoma drynariae processing method comprises the following steps of 1) harvesting: harvesting fresh rhizoma drynariae before April 30th every year; 2) pretreatment; 3) enzyme deactivating: performing microwave enzyme deactivating on the pretreated rhizoma drynariae within 48 hours; 4) drying; 5) carrying out packagingto obtain a finished product. The method is simple in process and convenient to operate, and compared with stir-frying and steam enzyme deactivating methods, the microwave enzyme deactivating method has the advantages that the enzyme deactivating time can be saved by more than one hour, the enzyme deactivating time is effectively shortened, and the processing efficiency of the rhizoma drynariae isimproved. The microwave enzyme deactivating temperature is relatively low, medicinal components in the rhizoma drynariae are effectively reserved, the naringin content in the product prepared throughthe method reaches up to 1% or above, and the medicinal value and the processing quality of the rhizoma drynariae are improved.

The invention relates to a magnolia officinalis leaf drink and a method for processing the same. The magnolia officinalis leaf drink is characterized in that fresh magnolia officinalis leaves are used for making dry brewing drink. The method for processing the magnolia officinalis leaf drink comprises the following steps of: a, picking fresh leaves; b, stemming leaves; c, slicing; d, killing out; e, twisting; f, drying; and g, smashing and packaging. The magnolia officinalis leaf drink provided by the invention acts in preventing diseases and caring health; and the magnolia officinalis leaf drink is directly processed from the magnolia officinalis leaves without adding any synthetic chemical matter, thereby having unique effects of the magnolia officinalis leaves in nourishing the stomach, smoothing the nerves, preventing alzheimer and the like. The magnolia officinalis leaf drink provided by the invention is used for brewing as traditionally, thereby being extremely suitable for the present habits and health conditions of the nationals. The method for processing the magnolia officinalis leaf drink provided by the invention is different from the traditional tea making method and different from natural drying; the product is clear in soup and green in leaves, fragrant and slightly sweet; and the medicinal components in the magnolia officinalis leaves are maintained through seaming and hot air drying.

The invention provides a traditional Chinese medicine composite preparation for improving immunity of ducklings and a preparation method thereof. The traditional Chinese medicine composite preparationcomprises the following raw materials in parts by weight: 30-50 parts of pomegranate bark, 20-40 parts of scutellaria baicalensis, 20-30 parts of polygonum Chinese, 10-20 parts of common andrographisherb, 10-20 parts of the root of Chinese pulsatilla, 10-15 parts of dianthus superbus, 10-15 parts of root of common peony, and 10-20 parts of liquorice. According to the traditional Chinese medicinecomposite preparation, the damage caused by free radical oxidization effect is reduced or prevented, so that the activity of antioxidase in the organism can be effectively improved or increased, so that the disease resistance of the ducklings can be improved; in addition, the medical components and the nutritional components of the traditional Chinese medicine raw materials can be greatly kept; and moreover, the preparation method is simple, and easy to popularize.

The invention discloses a method for extracting snake oil, and relates to the technical field of snake oil extraction. The method comprises the following steps: carrying out pretreatment, specifically, freezing snake fat and grinding into fat slurry at a high speed; carrying out ultrasonic-ethanol extraction, specifically, performing preliminary oil extraction on the fat pulp by using an ultrasonic-ethanol extraction method; then, carrying out vacuum distillation and purification on the extract oil; then, carrying out ultrasonic-enzymatic extraction on fat residue obtained after the ultrasonic-ethanol extraction; carrying out vacuum distillation on the extracted oil; finally, evenly mixing the oil extracted in the two times. The extraction method provided by the invention is simple to operate in the whole extraction process, low in energy consumption and simple in equipment; the extraction of the snake oil is performed under the protection of N2, and the extracted snake oil is purifiedby means of vacuum distillation, so that oxidation of the active ingredients in the snake oil is prevented, the medicinal components of the snake oil are maintained to a maximum extent, and the oil yield and extraction rate are high.

The invention provides a sea-buckthorn salt ointment. The sea-buckthorn salt ointment comprises a sea-buckthorn / lubricant mixture and table salt which are mixed evenly in the mass ratio of 3:1-8:1,wherein the sea-buckthorn / lubricant mixture comprises sea-buckthorn filtrate and a lubricant which are mixed evenly,the lubricant comprises vaseline and glycerol,the mass ratio of sea-buckthorn filtrateto vaseline is 3:1-6:1,and the mass ratio of vaseline to glycerol is 0.5:1-3:1. The invention further provides a preparation method of the sea-buckthorn salt ointment. The sea-buckthorn filtrate withgood treatment effects on burns,scalds,knife wounds and cold injuries is fully used for preparing a brand-new functional salt,wherein the table salt can keep medicinal ingredients of sea-buckthorn andalso achieves the antibacterial and inflammation-diminishing effects. The sea-buckthorn salt ointment can achieve the effects of promoting blood circulation to dissipate blood stasis and treating scalds through direct coating. Compared with other functional salt preparation methods,supercritical carbon dioxide extraction or conventional traditional Chinese medicine extraction methods and the likeare avoided,so that the defects of complex preparation process,high preparation cost and the like are overcome.

The invention relates to taxus media wine and a preparation method thereof. The taxus media wine is prepared from the following raw materials in parts by weight: 1000-1200 parts of wine for soaking, 30-50 parts of a taxus media raw material, 4-6 parts of black glutinous rice, 3-6 parts of liquorice roots, 1-3 parts of astragalus membranaceus, 1-3 parts of caulis spatholobi, 1-3 parts of red dates, 1-3 parts of medlar and 1-3 parts of salvia miltiorrhiza. The preparation method of the taxus media wine comprises three steps of raw material treatment, soaking extraction and subsequent maintenance. According to the method, beneficial components in various traditional Chinese medicinal materials including the taxus media raw material can be fully extracted, and components harmful to a human body in the medicinal materials are effectively removed. The method is simple in technological process, and is suitable for industrial production and small-scale preparation. The taxus chinensis wine is prepared in a soaking mode, ingredients beneficial to the human body in the medicinal materials are reserved to the maximum extent, and the taste and quality of the wine are improved.

The invention relates to an induced liquid and a preparation method thereof. The induced liquid is prepared by using irritating ingredients. The induced liquid can promote leeches and / or earthworms tosecrete and spit out hirudin and / or lumbrokinase. The invention also provides a method for extracting hirudin and / or lumbrokinase. The induced liquid is used to extract hirudin and / or lumbrokinase from living leeches and / or earthworms. The yield of hirudin and / or lumbrokinase is high, and the active content of hirudin and lumbrokinase is retained to the maximum. The invention also provides a hirudin lumbrokinase oral liquid and a preparation method and application thereof. The induced liquid is used to induce living blood-sucking leeches to secrete and spit out hirudin and eisenia fetida to secrete and spit out lumbrokinase and to preserve other medicinal ingredients in the leeches and earthworms. The disadvantage that hirudin and lumbrokinase contain a large amount of impurities and theimpurities are difficult to remove by filtration is overcome. In addition, the induced liquid has no fishy odor, and the active content and drug properties of hirudin and lumbrokinase are retained tothe maximum. The method is simple and easy to operate, and the antithrombotic and thrombolytic effects are obviously improved.

The invention discloses a paeonia ostii milk cake and a production method. The paeonia ostii milk cake is characterized by being made from, by weight, 10-15 parts of paeonia ostii, 30-40 parts of cane sugar, 0.6-1 part of citric acid, 0.3-0.5 part of sodium citrate, 0.01-0.05 part of lactic acid bacteria and 80-90 parts of fresh milk. The paeonia ostii milk cake retains nutritional ingredients of milk cakes to the maximum limit, keeps special medicinal components of paeonia ostii, and has the health care effects of clearing away heat and toxic materials. The paeonia ostii milk cake is acceptable in sweetness, soft in fragrance, unique in taste and rich in nutrition. The paeonia ostii milk cake is simple in production process, suitable for large scale industrialized production, and wide in market prospect.