70results about How to "Light fragrance" patented technology

The invention discloses a method for drying honeysuckles. The method includes placing screened fresh honeysuckles into color-protecting solution; laying the honeysuckles on stainless steel screen cloth after the color-protecting solution on the honeysuckles is drained, and placing the stainless steel screen cloth in a drying chamber of a heat pump drying machine; setting the temperature of the drying chamber at 40-60 DEG C, setting an air speed of the drying chamber at 1-2.5m / s and setting the concentration of oxygen in the drying chamber at 5-21%; filling the drying chamber with nitrogen for 3-5 minutes at intervals of 20-30 minutes in drying procedures, keeping the required concentration of the oxygen in the drying chamber unchanged, and drying the honeysuckles for 6-10 hours to obtain the honeysuckles which are dried by the aid of heat pumps; placing the screen cloth with the honeysuckles into a microwave generator after the honeysuckles are dried by the aid of the heat pumps, and drying the honeysuckles by the aid of microwaves until the moisture contents of the honeysuckles are lower than or equal to 12%; spreading the honeysuckles in cool, clean and ventilation positions to temper the honeysuckles; loading the honeysuckles in compound zip-lock bags, and filling the insides of the bags with nitrogen so that the concentration of oxygen in each bag is lower than or equal to 5%. The drying chamber of the heat pump drying machine is preheated for at least 30 minutes before the stainless steel screen cloth is placed in the drying chamber. The method has the advantages that a manufacturing process is simple, the cost is low, and the quality of products are stable; a brightness value L of the honeysuckles manufactured by the method is larger than 60, the total phenol content of the honeysuckles is higher than 0.5%, a chlorogenic acid loss rate is lower than 20%, and the method has obvious merits, an important application prospect and high popularization utilization value.

The invention relates to a military camouflage ointment and a preparation method thereof, comprising 70 to 92 parts of matrix raw material; 1 to 8 parts of lake; 1 to 6 parts of titanium oxide; 1 to 6 parts of nano-zinc oxide; and 5 to 10 parts of DEET. Mineral oil and dimethyl silicone oil are firstly mixed and stirred, hydrogenated castor oil, ceresin and lanolin are added till the dissolution; talcum powder, the titanium oxide and the nano-zinc oxide are further added and stirred for even mixing; the lake and the DEET are added, and then the homogenization, the filling, the sealing and the preservation are carried out. The ointment of the invention can solve the technical problems that the existing military camouflage ointment can not simultaneously meet the purposes of meeting camouflage, preventing UV burns, infrared ray, visible light and mosquito bites, the ointment of the invention can prevent the UV burns, the mosquito bites and the infrared ray, thus having the advantages of safety, no allergy, no toxicity or side effects, mild aroma, good air permeability, insolubility in water, easy cleaning, high performance-price ratio, convenient carrying and good stability.

The invention provides noodles capable of removing liver-fire for improving eyesight and a preparation method thereof. The noodles are prepared from chrysanthemum, medlar, radix rehmanniae and Chinese angelica, are rich in nutrients, can achieve the effects on nourishing livers and kidneys and removing liver-fire for improving eyesight after being frequently eaten, do not contain any strengthening agents, preservatives, chemical synthetic pigments or other chemical substances, are pure in taste, have good pliability and elasticity, are not sticky when eaten, do not make soup turbid easily, have long shelf lives and are purely natural nutritious food.

The invention provides multifunctional fermented corn flour and a production process thereof, relates to the field of processing of corn flour and solves the problems that corn flour prepared by adopting an existing rough processing method is low in viscoelasticity, the mouth feel of a finished product prepared from the corn flour by adopting an existing rough processing method is rough, the palatability is poor, the taste is spicy and the corn flour is not easy to digest. The multifunctional fermented corn flour comprises following components in percentage by weight: 99.92%-99.95% of corn dreg, 0.03%-0.05% of amylase, 0.02%-0.03% of yeast and the balance being water. The surface of the corn flour can pass through a 90-mesh sieve and the flour can pass through a 150-200-meshseive after water is added for kneading; the surface color of the flour keeps faint yellow of corns; the strengthen physicochemical indexes can reach the standard of wheat flour, and preservatives and chemical adhesive substances are not contained; after the flour is mixed, dough has the certain ductility and viscoelasticity; nutritional components are not changed and the mouth feel is fine, smooth, tough, chewy and smooth; after the multifunctional fermented corn flour is eaten, gastric acid is not generated, and bitter and astringent and spicy tastes are not generated; the flavor of the corns is kept and soup is not muddy after a product is boiled.

The invention provides ganoderma noodles and a manufacturing method thereof. The ganoderma noodles are made from flour, prepared ganoderma powder, edible salt and dietary alkali. The ganoderma noodles are rich in nutrition, can improve the immunity through regular consumption, and have the functions of tumor resistance, aging resistance, blood pressure control, and the like. Compared with the prior art, the ganoderma noodles provided by the invention have no addition of gluten strengthening agents or other additives, however, have very good gluten degree and elasticity; and when the noodles are cooked, the noodles difficultly paste soup and have faint scent.

The invention discloses a cheese and the method for preparing the same. The methbod comprises following steps: adding thermo-streptococcus, lactobacillus bulgaricus, propionibaterium shermanii and plant oil emulsion into raw milk, culturing 20-60 minutes at 30 -39 Deg. C; adding chymosin to form curd; preparing cheese with curd. The cheeses is characterized by high CLA content, soft taste, light scent, even porosity distribution, proper hardness, good plastic property and lacte color.

The invention discloses a preparation method of jicama jelly. The preparation method is as follows: hot soup peeling, dissolving and cooking sol, mixing, conditioning, filling and sterilizing, and cooling. The preparation method disclosed by the invention has the advantages that jelly prepared by the preparation method disclosed by the invention is fine and refreshing in taste, good in elasticity, good in toughness and excellent in gel property, thereby being ideal nutrition food of children and the elderly; such processing techniques as high temperature concentration and the like are decreased, no pigment or essence is added to increase fragrance and increase color, the jicama jelly is healthcare functional environment-friendly food, and a new way is provided for the development and utilization of jicama.

The invention discloses a tableware cleaning agent and a preparation method thereof. The tableware cleaning agent is prepared from, by weight, 1-4 parts of N,N-bis(2-hydroxyethyl)-dodecanamide lauric diethanolamide, 20-25 parts of anhydrous sodium metasilicate, 3-8 parts of rose essence, 10-15 parts of sodium carbonate, 5-10 parts of trisodium phosphate and 1-3 parts of non-ionic surface active agents. The tableware cleaning agent and the preparation method are good in cleaning effect and high in oil stain removal capacity, sodium carbonate in the formula can enhance the cleaning effect, trisodium phosphate has a strong degreasing effect, the overall cleaning effect is good, and light fragrance is achieved.

The invention provides shiny-leaved yellowhorn shell health care wine and a preparation method thereof. The preparation method comprises the steps of crushing shiny-leaved yellowhorn shells, then adding into white spirit and soaking, adding sugar for seasoning, and then filtering to obtain the health care wine; wherein according to weight percentages, the shiny-leaved yellowhorn shells account for 0.1-25 percent, the sugar accounts for 0.1-30 percent, and the white spirit accounts for the balance. The bitterness of the shells can be removed, effective components in the shiny-leaved yellowhorn shells can be dissolved in the white spirit, the activity of the effective components is kept, a new way for eating the shiny-leaved yellowhorn shells is provided, and the obtained health care wine is light yellow and red in color and lustre, clear and transparent in liquid, sour and sweet, palatable, lasting and gentle in mouthfeel, and smooth during throat descending, has faint scent, and can be stored at least for 18 months under normal temperature.

The invention provides noodles capable of expelling heat toxins and a preparation method thereof. The noodles are prepared from honeysuckle, mung beans, tree peony root bark and radix rehmanniae, are rich in nutrients, can achieve the effect on clearing away heat and toxins after being frequently eaten, do not contain any strengthening agents, preservatives, chemical synthetic pigments or other chemical substances, are pure in taste, have good pliability and elasticity, are not sticky when eaten, do not make soup turbid easily, have long shelf lives and are purely natural nutritious food.

The invention discloses a processing technology of Radix Platycodonis and ginger juice jelly, and belongs to the food processing field. The technology is characterized in that Radix Platycodonis, 15% of Rhizoma Alpiniae Officinarum, 55% of maltose, 6% of cerealose, 4% of starch syrup, 2.8 of modified starch, sodium alginate, sodium carbonate, agar, xanthan gum, konjaku fine powder, citric acid and a proper amount of potassium chloride are adopted as raw materials; and the processing technology comprises the following steps: selecting Radix Platycodonis, boiling, carrying out hot filtering to obtain a filtrate, mixing and stirring, adding sodium carbonate and the syrup, boiling, adding citric acid and potassium chloride, cooling, curding to form blocks, cutting the blocks, transferring to a disc, drying, and packaging. The jelly has the advantages of delicate fragrance, light taste, palatable sweetness, unique delicate fragrance flavor of Radix Platycodonis, dry and refreshing surface, soft and slightly tough mouthfeel, and unique flavor, has the efficacy of releasing and diffusing lung qi, and dispelling phlegm and pus, is suitable for being eaten by patients with coughs and much phlegm, oppression in the chest, sore throat, mute, lung carbuncle and pyocutaneous festering not ulceration, and is a low-heat and low-fat green food integrating nutrition and health values.

The invention discloses health-care rabbit meat and a processing method thereof. Heterophylly falsestarwort roots and radix codonopsis, having warm properties, are added into a formula of auxiliary materials, so that the effects of warming the middle warmer and eliminating the cold can be achieved, the cold and cool characteristics of rabbit meat can be weakened, the rabbit meat can be more suitable for people with deficient cold of the spleen and the stomach to eat, and the nourishing effect of the rabbit meat can be exerted; and besides, the rabbit meat has unique light medicinal fragrance. Before the rabbit meat is marinated, fried flour paste, cooking wine, a light soy sauce and the like are added for stir-frying the rabbit meat, so that the rabbit meat contains full-boiled paste fragrance; and the peculiar smell of rabbit meat can be further removed through the volatilization of the cooking wine, the marinated rabbit meat is best-quality in mouth feel, bright and moistening in meat color and extremely fragrant, and the standard of being complete in color, aroma and taste is really achieved. The marinated rabbit meat is further baked, so that the cold and cool characteristics of the rabbit meat are further removed, the baked rabbit meat is more suitable for people with deficient cold of the spleen and the stomach to eat, and besides, the baked rabbit meat is chewy in meat quality, crisp in external parts and tender in inner parts, and has unique characteristics.

The invention relates to compound citrus essential oil for promoting sleep as well as a preparation method and a using method of the compound citrus essential oil and belongs to the technical field of health care products. The essential oil is composed of the following components in percentage by volume: 1-3% of citrus peel essential oil, 1-2% of dried tangerine or orange peel essential oil, 0.5-1% of neroli essential oil, 0.5-2% of sandalwood essential oil, 0.5-1% of tea tree essential oil, 1-2% of chamomile essential oil, 0.5-1% of magnolia liliflora essential oil, 1-5% of perilla oil, 5-10% of rice bran oil, 20-40% of sweet almond oil and 45-60% of grape seed oil. The essential oil is safe in external application and high in user acceptance degree, does not have addiction when used for a long time, can effectively improve the sleep quality, has obvious health curative effects, and is mainly applied to young and middle-aged crowds with sleep disorders who have great work and study pressure and rapid pace of life and do not accept drug therapy. Meanwhile, by combining with traditional Chinese medicine sleep meridians and external application massage, the effects of releasing the mood, helping to sleep, reducing the frequency of waking up at night and prolonging the deep sleep time can be achieved, so that the sleep quality is improved. The compound essential oil is simple in production process and convenient to prepare and is capable of performing large-scale production.

The invention relates to a green environment-friendly diatom ooze coating, which is prepared from, by weight, 18-25 parts of diatom ooze, 30-40 parts of gelatinized glutinous rice flour, 5-10 parts of gelatinized soybean starch, 5-10 parts of gelatinized sweet potato starch, 15-20 parts of calcium carbonate, 1-3 parts of kaoline, 1-3 parts of attapulgite, 1.5-2 parts of formaldehyde resolvase, 1-3 parts of active carbon cellulose, 0.5-1 part of sepiolite, 0.5-1 part of tetrapod-like nano-zinc oxide crystal whisker material, 1-3 parts of lavender essential oil, 0.8-1.5 part of nanometer titania, 0.5-1 part of anti-cracking fiber, and 1-3 parts of plant fungicide. The coating is green and environment-friendly, and free from toxic gas; the coating can absorb and decompose peculiar smell in the air, and also has the effect of removing peculiar smell and purifying indoor air; meanwhile, the coating has the effect of long-time antibiosis and sterilization. Through adding lavender essential oil, the coating has slight faint scent.

The invention belongs to the field of tea bags, and particularly relates to a dried red amaranthus mangostanus leaf tea bag as well as a preparation method and application thereof. The dried red amaranthus mangostanus leaf tea bag is characterized by comprising a main ingredient, auxiliary ingredients and a flavor enhancer, wherein the weight percentage of the main ingredient to the auxiliary ingredients to the flavor enhancer is (40-45): (45-51): (4-15), wherein the main ingredient includes dried red amaranthus mangostanus; the auxiliary ingredients are one or mixtures of tea leaves, dry flowers, dry fruits, herb and traditional Chinese medicine with different varieties, flavors, fragrances and efficacies; the flavor enhancer includes stevia leaf. Through the change of components of the tea bag, the tea bag has unique color, fragrance and flavor so as to meet the requirements of the public on different mouthfeels and tea colors, and becomes a healthy and green beverage, and the food satisfactory degree of residents is improved.

The invention provides noodles capable of improving intelligence of children and a preparation method thereof. The noodles are prepared from flour, sharpleaf galangal fruit, walnut kernels, black beans and Chinese dates, are rich in nutrients, can promote development of brain cells after being frequently eaten, have the effects on improving intelligence, strengthening brains, delaying brain aging and improving memory, do not contain any strengthening agents, preservatives, chemical synthetic pigments or other chemical substances, are pure in taste, have good pliability and elasticity, are not sticky when eaten, do not make soup turbid easily, have long shelf lives and are purely natural nutritious food.

The invention discloses a processing method of honeysuckle Biluochun tea. The processing method comprises the following steps: (1) pre-processing of honeysuckle: picking honeysuckle, and carrying out cleaning, drying and pulverizing; (2) pre-processing of Biluochun: picking tea leaves and lightly withering; (3) making of the honeysuckle Biluochun tea: blending, fixing, cooling, rolling, drying and packaging the honeysuckle Biluochun tea. The tea processed by the method not only has the light fragrance of the honeysuckle, but also has the attractive appearance of Biluochun tea; brewed tea soup is light in color, mild and slightly-sweet in taste and light in fragrance; the bottoms of leaves are soft in quality; copper single pieces are multiple.

The invention discloses an intestine-moistening toxin-expelling grapefruit jam prepared from the following raw materials in parts by weight: 110-120 parts of grapefruit, 12-16 parts of chestnut, 7-11 parts of Chinese date honey, 12-15 parts of purple perilla oil meal, 3-4 parts of fish glue, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of gorgon fruit, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and a proper amount of water. The quality and taste of the intestine-moistening toxin-expelling grapefruit jam are improved, and the intestine-moistening toxin-expelling grapefruit jam is palatable in sweet and sour, proper in viscosity, and excellent in flavor, and has the efficacies of clearing heat and cooling blood, regenerating body fluid and relieving a cough, moistening intestines and expelling toxin, tendering skin and benefitting feature, moistening lung for removing phlegm and the like.

The invention discloses a production method of a helix aspersa ovum health drink for helping sleep. The snail ovum health drink comprises 30-35% of helix aspersa ovum extract, 1-2% of cordyceps sinensis extract, 2-5% of rhodiola root extract, 10-15% of a fresh fruit normal juice, 4-6% of honey, 3-4% of high fructose corn syrup and 33-50% of water. Through compounding of helix aspersa ovum extract, cordyceps sinensis extract, rhodiola root extract, fresh fruit normal juice, honey and high fructose corn syrup, the helix aspersa ovum health drink eliminates helix aspersa ovum odor, has a light delicate fragrance and a tasty taste and is deeply affected by mass consumers. An animal experiment proves that the composite helix aspersa ovum health drink can promote sleep and improve sleep quality.

The invention discloses a sour, sweet and refreshing green plum jam prepared from the following raw materials in parts by weight: 70-80 parts of green plum, 20-24 parts of raisins, 20-30 parts of seaweed, 6-7 parts of caraway, 3-4 parts of Baijiu, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The sour, sweet and refreshing green plum jam has the advantages of strong fragrance, moderate consistency, uniform and delicate tissues, and good edible value, and is sweet, sour and delicious.

The invention relates to a manufacturing method of a colorful crystal rice-pudding with a tea fragrance. The method comprises the following steps: preparing the following raw materials by weight: 350 grams of green sago, 250 grams of white sago, 20 grams of roselle herbal tea, 20 grams of black tea, 10 grams of kumquat, 20 grams of salad oil, 80 grams of rock sugar, 80 grams of white sugar, 20 grams of wolfberry, 50 grams of mango pulp, 50 grams of sweet rice flour, rice-budding leaves, and rice-budding ropes; and then manufacturing the colorful crystal rice-pudding with a tea fragrance through a special technical method. The colorful crystal rice-pudding with a tea fragrance has a charming color and luster, a transparent and crystal appearance, and an artful visual effect; furthermore, has comprehensive nutrients and a rich tea fragrance, and gives off a light mango fragrance.

The invention relates to the technical field of tomato processing and is a preparation method of fermented tomatoes, which is prepared by the following method: firstly, fresh green tomatoes, salt andwater are mixed in proportion to obtain a unfermented material; secondly, strains are inoculated into the unfermented material, and a fermented material is obtained after fermentation; thirdly, a fermented tomato is obtained by adding excipients to the fermented material and sterilizing at high temperature. The preparation method of the fermented tomato takes green tomatoes as the fermentation raw material and adopts the compound strains to ferment the green tomatoes, which can make the fermented tomatoes also has a light fragrance smell, and the appetite is increased, thereby beingloved by the eaters under the premise that the fermentation time is short and the nitrite content of the fermented tomato is low. In addition, the green tomatoes can be deeply processed and turned waste into treasure, which will add certain economic value to the domestic tomato industry.

The invention discloses mosquito-repelling toilet water for an infant. The mosquito-repelling toilet water contains the following substances in parts by weight: 14-26 parts of lemon grass essential oil, 5-11 parts of lemongrass essential oil, 7-13 parts of pelargonium hortorum essential oil, 2-8 parts of chamomilla, 1-9 parts of liquorice extract, 3-13 parts of tea polyphenols, 6-14 parts of rosmarinus officinalis essential oil, 3-7 parts of allantoin, 4-10 parts of opuntia streptacantha stem extract, 13-19 parts of dipotassium glycyrrhetate, 30-46 parts of water, 4-8 parts of menthyl lactateand 35-55 parts of propylene glycol. According to the mosquito-repelling toilet water for the infant, plants with mosquito-repelling capability such as pelargonium hortorum and lemongrass are utilized, odors are extracted, simulation is carried out until odorlessness, and thus, the effect of safe mosquito-repelling is achieved; the mosquito-repelling toilet water is free of DEET, has plant delicate fragrance and freshness, has the action of refreshing air while repelling mosquitoes, is relatively light in fragrance and is not prone to perception; and the mosquito-repelling time is relatively long, and once spraying can effectively repel the mosquitoes for 6 hours or more.

The invention discloses a breeding method for chickens with cinnamon leaf fragrance, and belongs to the technical field of chicken breeding. The breeding method comprises the following steps: (1) breeding environment setting, (2) environment sterilizing, (3) daily feeding, and (4) daily management. In daily feeding, a cinnamon leaf additive which contains cinnamon leaves is added in feed, the chickens are fed with cinnamon leaf water, after effective constituents of the cinnamon leaves are transformed in the bodies of the chickens, chicken has special fragrance and is delicious, nutrition is full, and the taste and quality of the chicken can be greatly improved.

The invention discloses a processing technology for yam bean fermented milk, and belongs to the field of food processing. The processing technology is characterized by comprising the following processing procedures: adopting white lotus, crushing, soaking, cooking, cooling, mixing a leaven, fermenting in a vat, regulating, cooking again, cooling again, canning, sealing cans, sterilizing, cooling again, and obtaining the finished product. The prepared yam bean fermented milk has the benefits that the nutritional ingredients are rich, the yam bean fermented milk is ivory yellow, pure in flavor and good in taste, has light mellow aroma and yam bean delicate fragrance, is rich in protein and starch, is nutritious, has efficacies of promoting the secretion of saliva or body fluid to slake thirst, cooling to remove heat, and reducing blood pressure and fat, and is a good nutritional product integrating nutrition and health functions.

The invention discloses a preparation method of sauced meat. The method aims at solving the problem in prior sauced meat products that preservatives are added in order to realize long-term fresh-keeping effects, and excessive preservatives influence human body health. The method comprises the following steps: weighing, extraction, preparation of sauce materials, curing, baking, etc. The preparation method of the sauced meat is changed by cooperation of components; in a prerequisite that the local flavor of the sauced meat is not changed, preservatives are not added, and generation of qualitative change of the sauced meat is effectively prevented. The sauced meat has the advantages of good mouthfeel, beautiful color, abundant nutrition, and reserved original local flavor of the sauced meat; at the same time usage of preservatives is avoided, shelf-life of the packed sauced meat reaches 6-8 months, so that the method has an important meaning for promoting development of the sauced meat product.

The invention discloses a magnesium oxide refractory plate, which is prepared by mixing the following raw materials by weight: 63-83 parts of light calcined magnesium oxide, 21-40 parts of magnesium chloride, 5-8 parts of perlite, 2-3 parts of bentonite, 8-20 parts of sawdust, 0.1-1 part of rosin, 4-8 parts of talcum powder, and 1-8 parts of wollastonite powder. The magnesium oxide refractory plate provided in the invention has the advantages of good halogen resisting performance, difficult buckling deformation cracking, long service life, and good quality.

The invention discloses a [Miaoxinkang] detoxifying and beautifying bath decoction, which consists of the following raw materials in parts by weight: 8-16 parts of herba lysimachiae, 4-10 parts of radix scutellariae, 6-12 parts of radix glycyrrhizae preparata, 5-7 parts of radix astragali, 9-15 parts of radix codonopsitis, 9-15 parts of flos rosae rugosae, 9-15 parts of santati album, 6-12 parts of radix angelicae dahuricae, 9-15 parts of seed of Chinese dodder, 6-12 parts of semen platycladi, 4-10 parts of radix paeoniae alba and 9-15 parts of lilium brownii. According to the [Miaoxinkang] detoxifying and beautifying bath decoction and a preparation method thereof, Chinese herbal medicines are Chinese-specific products on the basis of the theory and practice of traditional Chinese medicine, and a proper medicated bath formula is adopted; drug effects can act on skin surface, local parts and affected parts of whole body; the bath decoction, which is absorbed, can promote circulation ofmeridians and blood and internally reach internal organs from outside to inside so as to take effects; the medicated bath, when adopted in a bath, can take such health-care effects of dredging meridians, promoting blood circulation and removing stasis, expelling wind and dissipating cold, clearing away heat and toxic materials, relieving swelling and alleviating pain, regulating yin and yang, coordinating the internal organs, promoting circulation of qi and blood, nourishing whole body and the like; the medicated bath, when applied, can improve contents of some immune globulin in blood and enhance skin elasticity and activity; and through frequent application, the medicated bath can keep people more healthy.

The invention discloses a high-dietary fiber ampelopsis grossedentata green juice powder and a preparation method thereof. The raw materials are as follows: 8-10 parts of ampelopsis grossedentata, 5-7parts of leaves of strigose hydrangea, 3-5 parts of mulberry leaves, 3-5 parts of chlorella, 1-3 parts of great burdock achene, 1-2 parts of lotus leaves, 1-2 parts of sugar alcohol, and 1-2 parts ofbamboo salt. The preparation method comprises the following steps: first pretreating raw materials, then subjecting the ampelopsis grossedentata, the leaves of strigose hydrangea, the mulberry leaves, the chlorella and the lotus leaves to secondary juicing to obtain green juice, and performing drying and pulverizing to obtain a crude green juice powder; and directly drying and crushing the greatburdock achene to obtain a great burdock achene powder, mixing the great burdock achene powder with the crude green juice powder, then adding the bamboo salt and the sugar alcohol, and performing uniform mixing and sterilization to obtain the high-dietary fiber ampelopsis grossedentata green juice powder. The preparation method of the invention is simple, and the prepared green juice powder not only contains rich in active ingredients such as flavonoids and catechins which have significant effects on lowering blood sugar, lowering blood pressure and lowering blood fat, but also contains rich dietary fibers, and is an ideal solid drink for people with three highs (high blood pressure, high blood fat and high blood sugar).

The invention discloses an environmental-friendly detergent. The environmental-friendly detergent comprises the following components in parts by weight: 1-8 parts of sodium citrate, 1-8 parts of anhydrous sodium sulfate, 1-4 parts of lauroyl diethanolamine, 20-25 parts of anhydrous sodium metasilicate, 3-8 parts of rose essence, 10-15 parts of sodium carbonate, 5-10 parts of trisodium phosphate and 10-30 parts of sodium alkyl benzene sulfonate. The environmental-friendly detergent disclosed by the invention has the advantages that the decontamination effect is good, the oil-stain removing capability is strong; in the formula, due to the sodium carbonate, the decontamination effect can be enhanced; the trisodium phosphate has strong degreasing action; the sodium alkyl benzene sulfonate has stronger foaminess and dispersity; in the materials, the sodium citrate has biodegradability and excellent dissolving property, the dissolving property is increased along with increase of water temperature, so that for the whole detergent, not only the decontamination capability is enhanced, but also the environmental-friendly effect is good.