239results about How to "Keep the original flavor" patented technology

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

The invention relates to an edibility packaging paper preparing method. It uses fruit processing tailings that apple and orange pomace, fresh vegetable that celery, cabbage, carrot etc as raw material, hydrophilic property high molecular material that polysaccharide, protein, antioxidant etc as auxiliary materials. The preparing method includes the following steps: preprocessing, blanching, color protecting, pulping, forming agent and protective agent adding, paper copying, dehydrating, drying, coating, burnish, coil paper, cutting, sizing, and packaging. The product can be used not only as fallow food to eat directly, but also as foods packing paper.

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

The invention discloses a spicy lunch meat can and a preparation method thereof. The spicy lunch meat can is prepared from the following raw materials: pig meat, chicken meat, corn starch, salt, white granulated sugar, I+G, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate, xanthan gum, konjac gum, dried chilli powder or fresh red pepper, Chinese jujube powder, D-sodium erythorbate, spice and salt water. The spice is a mixture of semen myristicae and ground pepper according to a ratio of 1:2-4; and the preparation method comprises the steps of pretreating raw materials; pickling; chopping; loading and sterilizing. The spicy lunch meat has the characteristics of tight tissue, smooth cutting surface, high resilience, thick meat fragrance and fine mouthfeel, and can enhance appetite.

The invention relates to natural grain-coarse cereal composite nutritional flour and a production method thereof. In recent years, wheat flour eaten by people has single constituent and cannot ensure nutrient balance. Some people try to prepare high-nutrition flour by mixing various coarse cereal flour and wheat, but the prepared flour has low viscosity and cannot improve the appetite of people. High-iron-zinc wheat coarse cereal total nutrient composite flour comprises the following raw materials in part by weight: 60 to 72 parts of high-iron-zinc wheat, 2 to 5 parts of barley, 3 to 5 parts of oats, 5 to 10 parts of buckwheat, 1 to 3 parts of sorghum, 5 to 8 parts of corn, 3 to 4 parts of rice, 1 to 2 parts of millet, 3 to 5 parts of soybean, 1 to 2 parts of peanut, 1 part of yams, 1 part of pea and endotrypsin accounting for 0.5 percent of the weight of the corn, wherein the raw materials are subjected to a certain production process. The composite nutritional flour has the advantages of no chemical additive, reasonable nutrient matching, toughness, better taste and capability of effectively preventing infant apositia and deficiency symptom and remarkably improving cardiovascular and cerebrovascular diseases and hyperlipidemia of middle-aged and elderly people.

The invention discloses a method for manufacturing an attapulgite preservative corrugated cardboard. The technical scheme adopts the essential that the attapulgite preservative corrugated cardboard ismade of a seven-layer double corrugated cardboard composite material. The method comprises the following steps: bonding an aluminum-plastic composite film on face paper by adopting a hot press method, and sequentially bonding the lower side of the face paper together with corrugated paper A, sandwich paper, corrugated paper B and inner layer paper through a corrugated cardboard machine; and thencoating attapulgite fruit and vegetable preservative paint on the outer surface of the inner layer paper to obtain the attapulgite preservative corrugated cardboard through natural airing. When a fruit and vegetable preservative packing box made of the attapulgite preservative corrugated cardboard is used for storing and transporting fruit and vegetable products, the packing box can restrain and kill various mildews, bacteria and other putrefying bacteria, have the effects of absorbing ethylene gas, preventing temperature in the box from rising and protecting freshness, can effectively reducethe loss of nutritive materials and water of fruits and vegetables and keeping the original taste of the fruit and vegetable products. The attapulgite preservative corrugated cardboard is suitable formanufacturing various fruit and vegetable preservative boxes, preservative refrigeration and transportation boxes as well as fruit and vegetable aerobic preservative transportation boxes.

The invention discloses a kind of extraction method and device. The method includes following steps: crushing and immersing the materials, carries on extraction under pressure of 25MPa-35MPa and frequency between 18 KHz-33 KHz by using water as solvent, the extraction liquid with material active ingredients can be gotten. The invention can protect the biology activity, and it can realize nearly fully extraction of ingredients.

The invention discloses a shrimp fresh-keeping agent and a shrimp fresh-keeping method. The shrimp fresh-keeping agent comprises chitosan, phytic acid, ethylenediamine tetracetic acid nucleotide and 4-hexylresorcinol, and can effectively inhibit the occurrence of melanism in the shrimp refrigeration process. The shrimp fresh-keeping method comprises the following steps of: selecting and cleaning raw material shrimps; soaking the shrimps with the fresh-keeping agent; then, draining water; packing the shrimps by adopting a modified atmosphere package manner; and finally, storing the shrimps under the ice temperature condition. The method effectively prevents the melanism of the fresh shrimps, can prolong the fresh-keeping period of the shrimps, can reduce the loss of the nutrient content and ensure the quality of the shrimps.

The invention relates to shaddock fruit tea prepared by finely processing shaddock fruit pulp and peel and a preparation method thereof, and belongs to the field of fruit tea prepared from natural plants, fruits, vegetables and the like. The special shaddock fruit tea is prepared by peeling, debitterizing, blending, homogenizing, degassing, filling, sealing, sterilizing, cooling the purchased local shaddock serving as a raw material and other processes. The tea has a simple preparation process and low cost by using the conventional devices, not only contains various amino acids, mineral insulin and various physiological activators, but also remains the special refreshing fragrance of the shaddock fruit pulp, adds the pureness and sweetness of the shaddock peel and is a natural fruit-vegetable drink which has the effects of eliminating phlegm and stopping cough and moistening the lung and fortifying the spleen, availability for medicament and food and delicious flavor.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3> / h, an air outlet volume of the dryer is 760-1360 m<3> / h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.

The invention provides a litsea sauce-making method. The method comprises the following steps: washing litsea, removing impurities and making the litsea into paste; putting pasty litsea into a container and hermetically fermenting the pasty litsea at a temperature between 20 and 30 DEG C for 50 to 70 days; and adding salt to a fermentation product, mixing well and obtaining the litsea sauce. As the litsea sauce-making method provided by the invention uses a fermentation process to degrade tannin and pectin in litsea, the obtained litsea sauce not only retains the unique original taste of litsea, but also is good in color, smell and taste and longer in preservation time, so that the problem that fresh litsea is not easy to preserve. The method ensures that woody plants producing litsea can be vigorously popularized as economic tree species, is beneficial to the development of agricultural economy, and has high economic and social benefit. The method has the advantages of simple processing, no need to add any chemical freshness-keeping agent or preservative in the processing course, high safety and benefit to human health.

The invention which provides a processing method for a fruit juice beverage and especially provides a production method for a winter jujube juice concentrate beverage belongs to the technical field of further processing of fruits. The production method for the winter jujube juice concentrate beverage sequentially comprises the following steps: raw material screening, vacuum extraction, pasteurization, enzymatic hydrolysis, centrifugation, membrane filtration, fruit juice concentration, fruit juice UHT sterilization, and filling. Compared with the prior art, the method of the invention has thefollowing advantages: nutrient components and the original flavor of winter jujube are well reserved by treating fresh winter jujube as the raw material and adopting the vacuum extraction to carry out concentrate processing; the peculiar fragrance of winter jujube is well reserved through concentrating and simultaneously recovering fragrant substances by a three-effect falling film evaporator; and thorough enzymatic hydrolysis and strong product stability are realized by adopting a proper amount of a compound enzyme to carry out enzymatic hydrolysis.

The invention relates to papaya wine having a health-care function on damp-heat physique and a preparation method thereof. The papaya wine is formed by brewing medicine food homologous Chaenomeles lagenaria as main raw material with raw coix seed with the functions of strengthening the spleen and eliminating dampness and clearing away heat and toxic materials and mung beans with the function of clearing away heat and toxic materials. The invention is characterized in that a food therapy for preserving health and conditioning crowds with the damp-heat physique can be provided by a health-care wine manner. The papaya wine not only retains natural flavor of papaya fruit wine, but also contains total flavone, oleanolic acid, vitamin C, superoxide dismutase (SOD) and other abundant functional nutrient components, has very high nutrient values and health-care values and has definite pertinence at the health preservation and health care of the crowds with the damp-heat physique.

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.

The invention discloses a variable-frequency ultrasound-assisted dough freezing method. The variable-frequency ultrasound-assisted dough freezing method comprises the following steps: (1) fermenting a dough; and (2) impregnating and freezing the fermented dough, wherein the temperature of freezing circulating solution ranges from -25 DEG C to -20 DEG C, during impregnating and freezing, when center temperature of the dough ranges from -3 DEG C to -1 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 60-80kHz, and when the center temperature of the dough ranges from -5 DEG C to -3 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 20-50kHz, stopping assistance of the ultrasonic wave, stopping impregnating, and refrigerating the dough. The variable-frequency ultrasound-assisted dough freezing method has the advantages that freezing efficiency is improved, and the frozen dough is of better microstructure; and freezing quality of the dough can be improved, each ice crystal inside the dough can be smaller, and the quantity of the ice crystals inside the dough is increased, so that the quality of the frozen dough is improved.

The invention discloses a method of preparing ginkgo protein superfine powders, which comprises following steps: drying fresh gingko at low temperature, breaking wall by air flow at low temperature, degreasing at low temperature, salt dissolution and salting out, 10KD-30KD ultrafiltration membrane separation, DEAE-cellulose column separation, freeze drying, jet milling at low temperature and etc. The prepared ginkgo protein superfine powder has molecular weight of 17KD-20KD, water content less than 5%, total protein greater than 90%, particle size of 1-25 mum and wall-broken rate of 98%. The prepared gingko oil yield is significantly increased by 20%-35% with respect to that obtained in a conventional way of critical extraction.

The invention discloses a non-living body preservation method of a bamboo shoot. The non-living body preservation method comprises the following steps: raw material processing, namely, carrying out vacuum pre-cooling and cooling processing on fresh bamboo shoot; crispness-keeping processing, namely, based on mass percent, adding 3-6% of table salt and 0.2-1.0% of calcium chloride into the cooled bamboo shoot to carry out dehydration; and storage processing, namely, adding 0.3-0.5% of natural mustard powder into the bamboo shoot which is subjected to color protection, uniformly mixing, and charging carbon dioxide and packing. According to the non-living body preservation method provided by the invention, the preservation time of the bamboo shoot reaches above 6 months under a refrigeration condition, the rotting rate of the bamboo shoot during a storage period is lower than 5%, color and texture deterioration of the bamboo shoot are not obvious, and the bamboo shoot preserves the original flavor and has no peculiar smell.

The invention discloses a preparation method of wild vegetable crisp chips and products. The preparation method of the wild vegetable crisp chips sequentially comprises the following steps: (1) selecting and washing raw materials; (2) blanching and removing green; (3) protecting color; (4) shredding and pulping; (5) filtering; (6) extracting for twice; (7) concentrating; (8) drying and crushing; (9) blending and tabletting; and (10) drying and packaging. The wild vegetable crisp chips prepared with the method maintain the nutritional ingredients and the taste of wild vegetables to the maximum degree; and the products are crispy, delicious, low-fat, high-fiber and abundant in nutrients, the fresh scent of the wild vegetables is strong, so that people's food preference is improved and the products are people's favorite leisure food. The preparation method of the wild vegetable is simple in preparation process, facilitates industrialized production and has a good market prospect.

Aiming at the characteristics that smallanthus sonchifolius juice easily generates brown stain and is easily precipitated, the invention provides a production method of concentrated smallanthus sonchifolius normal juice and normal juice powder, and the concentrated smallanthus sonchifolius normal juice can be rapidly clarified and does not contain any color fixatives and any antioxidants. The method comprises the steps of: washing a fresh smallanthus sonchifolius raw material, removing the peels of the fresh smallanthus sonchifolius raw material and cutting the peeling smallanthus sonchifolius raw material into pieces; grinding the smallanthus sonchifolius pieces into thick liquid by hot water, and juicing; adding a natural clarifying agent to precipitate protein, heavy metal ions, pectin, tannin, pesticide residues and other impurities; filtering, separating and concentrating to obtain a brown concentrated smallanthus sonchifolius normal juice; and drying the brown concentrated smallanthus sonchifolius normal juice to obtain the brown smallanthus sonchifolius normal juice powder. The normal juice powder can be further used as a raw material of health products, or juice, juice beverages, tablets, buccal tablets, electuary, capsules, oral liquid, and the like. The chemical color fixative, the antioxidant, a suspending agent, a stabilizer and a thickening agent are not added in the whole process; the dosage of the clarifying agent is prevented from being insufficient or excessive by adjusting the dosage and the proportion of the composite clarifying agent, so that the residue of the clarifying agent in the juice can be controlled, and the normal juice flavor of the smallanthus sonchifolius can be maintained; and by using the production method, the storage time of the smallanthus sonchifolius is prolonged, the product quality and the safety are guaranteed, the transportation cost can be saved and the application range of the smallanthus sonchifolius can be expanded.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses a buyi-flavored fried pepper sauce with minced meat. The buyi-flavored fried pepper sauce is prepared from the following raw materials in parts by weight: 35-45 parts of edible vegetable oil, 9-12 parts of minced meat, 6-10 parts of chilli powder, 1-1.5 parts of salt, 0.7-1 part of ginger, 0.7-1 part of garlic, 0.8-1 part of white granulated sugar, 0.5-0.8 part of thick broad-bean sauce, 0.2-0.4 part of Chinese prickly ash, 2-4 parts of aginomoto, 0.2-0.3 part of chicken essence, 0.05-0.1 part of cooking wine and 3-6 parts of sour bamboo shoots. The chilli powder is prepared by the following steps: choosing dried pepper; cleaning, and soaking with hot water for not less than 20 minutes; and finally, filtering from water and crushing. The buyi-flavored fried pepper sauce with minced meat disclosed by the invention is natural in fragrance; the original flavor of the pepper is reserved while the buyi characteristics are added; the buyi-flavored fried pepper sauce has a certain health effect; a preparation method is easy to operate, and low in preparation cost, and can meet the requirements for preparing a lot of fried pepper sauce; the product quality and health can be ensured; and no peculiar smell is emitted.

The invention discloses a method for producing whitened flour. The method comprises the following steps of: inspecting wheat; cleaning crude wheat; adjusting the moisture of the wheat; cleaning hulled wheat; grinding; bolting; feeding into a purifier; performing magnetic separation, and packaging; and warehousing. By the method, a cleaning process is added, so that a cleaning effect is well enhanced; white wheat and red wheat are reasonably mixed, so that flour with the whiteness of 80 can be produced without the addition of any additive; and simultaneously, the original flavor of the flour is ensured at the same time.

The invention discloses high-protein dry type dog food for adult dogs. The high-protein dry type dog food for the adult dogs is prepared from the following components in percentage by mass: 13 to 15 percent of meat, 10 to 12 percent of fruits, 10 to 12 percent of vegetables, 3 to 4 percent of purple sweet potatoes, 3 to 4 percent of potatoes, 3 to 4 percent of salmon, 6 to 8 percent of bone meal, 2 to 3 percent of shrimp meal, 7 to 9 percent of corn flour, 2 to 3 percent of oat bran, 1 to 2 percent of wheat germ flour, 5 to 6 percent of beef tallow, 4 to 5 percent of eggs, 1 to 2 percent of seaweed meal, 1 to 2 percent of NP-2002 plasma protein powder, 1 to 2 percent of hydrolyzed wheat protein powder, 1 to 2 percent of nanometer pearl layer powder, and the balance of antioxidant, se-enriched yeast and milk. The high-protein dry type dog food for the adult dogs provided by the invention is overall and balanced in nutrition, convenient to feed, good in palatability and high in digestibility; the adult dogs fed by the dog food are fast in growth speed, fast in reaction speed, lively and healthy, lustrous in eyes, shiny in color and lustre of fur, and enhanced in disease resistance.

A method for breaking the wall of plant cell in order to increase the nutritive value of plant includes such steps as washing raw plant, baking until its water content is 15-40%, heating in pressure tank at 50-80 deg.C for 10-40 min, vacuumizing for 1-3 hr, and cooling.

The invention relates to a method for processing phyllanthus emblica fruit chips. The method comprises the steps of removing low quality fruits from the phyllanthus embilca fruits, removing sourness, cleaning, grating rinds to get kernels, baking the kernels with left water accounting for about 60%, adding well-decocted seasonings and thick juice for soaking for more than 24 hours, taking the kernels out for hot-air drying and then cool-air drying, subjecting the kernels to microwave sterilization after drying, and packing to obtain finished products. The finished products can not only preserve the natural sour and sweet flavor unique to the fresh fruits, but also meet the national requirements for green food and for food sanitation and safety.

The invention provides us an acid and alkali transitional method of distilled liquor. This method is to dip alkali materials into acid alcoholic mass, then filtering through a secondary filter in order to decreasing the acidity of that mass and changing it into an alkali alcoholic mass. This method is to change the acid alcoholic mass into the alkali alcoholic mass easily and decrease the acidity of it with staying the raw alcohol concentration and raw taste of it. This transitional method is to reduce the harm of people that is introduced by the distilled liquor.

The invention relates to research and preparation of a lotus seed chewable tablet which takes Chinese yam, milk powder and non-dairy creamer as main raw materials. The lotus seed chewable tablet is characterized in that the ratio of milk powder (soybean milk powder) or coffee to lotus seed powder is (1.5-4):1, the content of the non-dairy creamer is 10-20%, the content of glucose is 5-15%, and the content of maltodextrin is1-10%. The lotus seeds are prepared into the chewable tablet which is low in calorie, unique in taste, convenient to take, convenient to carry over, applicable to both the young and the old, easy to preserve and capable of strengthening human bodies, and at the same time the chewable tablet has the milky fragrance which is loved by people. The preparation of the chewable tablet is easy to master, and simple to operate, a raw material source is wide and the scale production can be carried out in factories. The chewable tablet is beneficial for effectively invigorating the health, and is applicable to the mass of the people.

The invention discloses a processing method of rhizoma bistortae and spine date root health-care wine, and belongs to the field of health-care wine processing. The processing method of the rhizoma bistortae and spine date root health-care wine is characterized in that rhizoma bistortae and spine date roots which are high in medicinal value are adopted as the raw materials, and the processing steps of wine dipping, wall breaking and grinding, steamed gelatinization, charging, primary fermentation, post-fermentation, mixing, clarification and packaging are conducted, active substances of the raw materials can be effectively reserved, the utilization rate of the raw materials is increased, the original flavor of the raw materials is reserved, the processed health-care wine is mellow and soft, pure and healthy, and the health-care effects of clearing heat, relieving convulsion, promoting diuresis, diminishing swelling, nourishing the heart to calm mind and the like are achieved.

The invention belongs to the technical field of high polymer material packaging, and particularly relates to an antibacterial composite polylactic acid preservative film material and a preparation method thereof. Through the design of a three-layer film structure, the purposes of preventing pathogens from polluting food and packaging materials, preventing harmful substances from breeding inside, maintaining the original flavor of the food, resisting bacteria and prolonging the shelf life are achieved. Through component modification of a polylactic acid film and application and bonding processdesign of the three-layer film structure, blocking, obstructing, prevention and control of pollutants and pathogens are performed from a food packaging source, the fresh-keeping treatment cost, the transportation cost and risk prevention and control of food are reduced, the comprehensive value of the food is improved, and the economic benefits, the social benefits and the environmental protectionbenefits are improved. The product is green, safe and degradable, can completely replace an existing polyethylene preservative film, and has wide popularization and application prospects.