69results about How to "Meet health" patented technology

Supported bundling insulated composite wall, relates to outer insulated composite wall for buildings. The purpose of this invention is to solve the problem that existing blocks have their heat bridge, great impact the energy-saving of construction and can not reach the low heat transfer coefficient of the wall. The inner terminal of concrete cantilever strutting piece (2), the level connecting link (7) and plastic bulging nails (9) of the invention are fixed within the concrete structure of the main building (10) or basal wall (1), the outer terminal of concrete cantilever strutting piece (2) and the level connecting link (7) are connecting fixed with vertical steel bars (5) in the outer protective layer, an insulating layer (3) is fixed outer flank of basal wall (1) by plastic bulging nails (9)outer flank of insulating layer (3) is the vertical steel bars (5), out or inside of the bars is set with metal network (4), the outer ends of metal network (4), the vertical bars (5) and the plastic bulging nails (9) are fixed together, the protective layer (8) built by cement mortar or pisolith concrete is found outside the insulation layer (3).the present invention is safe, durable ,with good heat-insulating and fire resisting properties.

A non-lead fritted glaze for ceramics is prepared from quartz, feldspar, borax, boric acid, barium carbonate, stalactite, zinc oxide, strontium carbonate, lithium carbonate, prepared talc, and aluminium hydroxide through proportionally mixing, fusing at 1300-1350 deg.C, quenching in water, and grinding. Its advantages are wide range of calcine temp, low calcine temp. high surface finish quality, no lead, and high antiwear performance.

The invention relates to instant balls and a preparation method thereof. According to the formula, the install balls comprise the following raw materials by weight: 30 to 45 percent of minced fillet, 5.25 to 9 percent of chicken, 11 to 22.25 percent of fat pork, 6.25 to 10 percent of pork ham, 6 to 11.25 percent of potato starch, 8.25 to 17 percent of water, 1.35 to 1.90 percent of salt, 1.45 to 2.15 percent of sugar, 0.11 to 0.19 percent of polyphosphate, 0.31 to 0.44 percent of monosodium glutamate, 0.23 to 0.60 percent of seasoning fish meal, 1.5 to 2.5 percent of scallion, 0.75 to 2 percent of soy sauce, 0.08 to 0.18 percent of sesame oil, 0.08 to 0.20 percent of pork cream, 0.08 to 0.2 percent of meat fine powder, 0.25 to 0.75 percent of yellow wine and 1.25 to 5 percent of pigskin jelly. The skin of the instant balls has elasticity, white luster and crisp mouthfeel; and the stuffing has much soup, is oily but not greasy, and has pure taste.

The invention discloses an antibacterial anti-mite viscose fiber and the manufacturing method. The fiber is characterized in that after antibacterial anti-mite solution is mixed with the viscose solution with the proportion of 0.1-2%, the spinning is run; and antibacterial anti-mite viscose fiber product with 30 of the number of monofilament, 0% of the deviation of the number of monofilament, 6. 3mg / 100g of residue, 0.4% of oil percentage, 3. 5 grade of dyeing evenness, and 99. 6% of anti-mite ratio is obtained. The manufacturing method comprises preparing antibacterial anti-mite mother solution, preparing antibacterial anti-mite matching solution, rubbing and filtering the antibacterial anti-mite matching solution, mixing with the viscose, and filtering. The invention is benefit for human health and can improve the performance and added value of viscose fiber effectively. It is favor of environmental protection.

A device and method for the sanitary provision of wax to the skin of patrons. Paraffin wax containers shaped to conform to the patrons face, hands, and feet provide individual reservoirs of paraffin which are heated and subsequently applied to the patron's body. Exothermic pouches are provided to heat the individual portions of paraffin wax housed in the body-part-shaped containers.

The invention discloses a making method of low-acetaldehyde polyester, which is characterized by the following: adopting pure terephthalic acid (PTA) and ethylene glycol (EG) as raw material; adding built additive in the fusing polyetherifying segment, polycondensation segment and solid polymerizing course; selecting built additive from (1) heat stabilizer with phosphor, (2) anti-oxidant, (3) low-molecular weight amino compound, amide compound and polyhydroxy compound.

A method and system for improving a user's food selections by comparing one or more attributes of a food selection, such as nutritional profile, to one or more subjective criteria, such as a user's medical conditions, food allergies, and preferences for certain types of foods (vegan or vegetarian), and / or objective criteria, such objective food scores for the food selection, to provide a user with information regarding the relative healthfulness of a particular item compared to another and to incentivize the user to select more healthful items. Alternative items of equal or better food score may be suggested. A user's selections and scores for those selections are tracked over time to allow for comparisons to the user's prior data and to data for other user's having one or more common attributes to provide a competitive incentive for improvements. Rewards may also be provided for improvements or positive selections.

The invention discloses a stuffed fish roe sausage. The stuffed fish roe sausage is prepared from a pulp wrapper and stuffing, and is characterized in that the pulp wrapper is prepared from the following raw materials in parts by weight: 50 to 60 parts of grade AA freshwater fish millet, 3 to 7 parts of potato starch, 0.1 to 0.2 part of a moisture retention agent, 0.1 to 0.2 part of glutamine transaminase, 1 to 3 parts of table salt, 20 to 24 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.002 to 0.008 part of ethyl maltol, 1 to 3 parts of fresh egg white, 1 to 3 parts of fat meat and 6 to 7 parts of ice water; the stuffing is prepared from the following raw materials in parts by weight: 8 to 12 parts of flying fish roe, 3 to 7 parts of potato starch, 0.1 to 0.2 part of glutamine transaminase, 2 to 3 parts of table salt, 1 to 3 parts of white granulated sugar, 0.4 to 0.8 part of monosodium glutamate, 0.005 to 0.015 part of ethyl maltol, 1 to 3 parts of fat meat, 1 to 3 parts of fresh yolk, 0.2 to 0.4 part of fresh garlic, 0.2 to 0.4 part of carrot and 6 to 7 parts of the ice water. The stuffed fish roe sausage provided by the invention has the characteristics of having low fat, much protein, high nutrients and delicious taste, being pure natural and being easy to absorb and the like, caters for living habits and taste requirements of modern people and meets healthy and rapid-pace life of modern people.

The invention discloses a health training robot. The health training robot comprises thigh exercising mechanisms, shank exercising mechanisms and foot exercising mechanisms which are sequentially serially connected, wherein the thigh exercising mechanisms and the foot exercising mechanisms are three-freedom-degree parallel connection mechanisms; thigh support and fixing parts are connected between the thigh exercising mechanisms and the shank exercising mechanisms, shank support and fixing parts are connected between the shank exercising mechanisms and the foot exercising mechanisms, and stepping and fixing parts are connected to the front ends of the foot exercising mechanisms. The health training robot is simple and compact in structure, wide in application range, capable of being connected to other health and exercising instruments, applicable to lower limb health training and exercising, and capable of achieving health training of three-dimensional exercising.

The present invention relates to a nostoc sphaeroids kutz sweetmeat and a production method thereof, wherein the nostoc sphaeroids kutz sweetmeat is prepared from the following raw materials by weight: 50-70 parts of fresh nostoc sphaeroids kutz, 25-45 parts of dendrobium candidum, 5-10 parts of nostoc sphaeroids kutz polysaccharide dry powder, 10-20 parts of fruit juice powder, and 10-25 parts of white sugar or rock candy. The production method comprises: decocting dendrobium candidum and nostoc sphaeroids kutz polysaccharide dry powder to obtain an extraction liquid; adding fruit juice powder and white sugar or rock candy to the extraction liquid according to a certain ratio, uniformly mixing, adding fresh nostoc sphaeroids kutz being subjected color protection hardening, and impregnating; and drying at a temperature 35-40 DEG after completing the impregnating so as to obtain the product. According to the present invention, the nostoc sphaeroids kutz sweetmeat has advantages of complete nutrition and excellent taste, and has health functions of invigoration, health enhancing, aging resistance, oxidation resistance, antitumor, and the like; and the production method is simple and easy to perform, and the activities of the phycobiliprotein and the polysaccharide of the nostoc sphaeroids kutz cannot be damaged to the greatest extent.

The invention is a manufacturing technology of untwisted gauze, which belongs to the field of fabric and mainly includes the following steps: twisted yarns are reversely enwound with polyvinyl alcohol to form twisted yarns; the twisted yarns are taken as weft yarns and normal yarns are taken as twist yarns to carry out weaving and form grey cloth; the grey cloth is placed into water for boiling-off, twist breaking and washing. The twist yarns play the roles of supporting and anti-pulling in fabric. Simultaneously, untwisted yarns are in the shape of ribbon sections in the fabric and becomes flat after being compressed, so that the coverage area of the fabric is enlarged. Therefore, the fabric with light weight looks thick, tight and fluffy, so as to show the characteristics of softness, warmness, lightness and transparency of the untwisted gauze like silky wool fabric.

The invention relates to aloe and tea bran shampoo which is prepared from the following raw materials: aloe, tea bran, soapberry, folium mori, ginseng and viable yeasts. A preparation method of the aloe and tea bran shampoo comprises the following steps: grinding the raw materials of aloe, tea bran, soapberry, folium mori and ginseng according to a weight ratio by a pulverizer to fine powder below 100 meshes; adding powdery viable yeasts; uniformly stirring; placing in a container and hermetically storing to obtain a solid product. Or the preparation method comprises the following steps: adding 5-8 times of clean water into the raw materials grinded to fine powder; boiling for 10-30 minutes; adding powdery viable yeasts; sealing in a dark color container; fermenting for over 7 days to obtain a liquid product. The product has the functions of protecting skins, hairdressing, protecting hair, preventing hair loss, removing dandruff, relieving itch, treating white hair and the like.

The invention discloses a health management integrated machine device and a health management method. The health management method is applied to the health management integrated machine device. The health management method comprises the steps of selecting a health management mode through a mode switching key; when a health check mode is selected, controlling a health check unit to measure physical sign data of a user; uploading physical sign parameters of the user in the physical sign data of the user to a medical monitoring platform through a communication unit to form a health check report of the user, and printing the health check report of the user through a printing unit; when a family interaction mode is selected, controlling a family interaction unit to play video data and audio data or display texts for providing emotional interaction between the user and relatives and friends; and when a culture and entertainment mode is selected, controlling a culture and entertainment unit to play movies, Chinese operas and news information for providing culture and entertainment for the user. According to the health management integrated machine device and the health management method, diversified health detection can be provided according to user demands and the intention and joy of the user in joining health management can be improved.

The invention discloses wool-tencel bi-component blended yarns which are formed by blending 25-35% of wool and 65-75% of tencel fiber. According to the arrangement, by adding the tencel in wool fibers, inter-friction of the wool fibers is reduced, the product is prevented from shrinkage and pilling in use, and wool fabric intensity is improved; the product, made of the fabric formed by blending the tencel and the wool, is excellent in hand feeling and surface smoothness, allows people to rarely feel the special wool itchy and meets needs to the healthy and comfortable green products of customers; besides, the tencel is so glossy as real silk and colorful, bright and soft after easily dyed. The invention further discloses a production method of the wool-tencel bi-component blended yarns and solves the key problem of the wool and tencel spinning. The production method lowers cost, maintains yarn finishing performance and has favorable properties of the wool and the tencel.

A mint tea yoghourt consists of the following raw materials in parts by weight: 200-300 parts of fresh milk, 2-3 parts of mint leaf, 3-5 parts of green tea, 1-2 parts of clove, 3-5 parts of olive leaf, 4-8 parts of olive, 5-10 parts of mulberry fruit, 10-15 parts of jackfruit, 5-10 parts of red bayberry, 2-5 parts of carragheenan, 1-5 parts of sodium citrate, 15-20 parts of white sugar, and 2-3 parts of lactobacillus bulgaricus and lactococcus thermophilus, with a ratio of lactobacillus bulgaricus to lactococcus thermophilus being 1:2-1. The mint tea yoghourt has a certain antipyretic effect, and the yoghourt is added with some fresh fruits which are benefit to human health.

The invention discloses a processing method of high-protein, low-fat and low-temperature instant chicken meat. The processing method is characterized in that frozen skinless chicken breast is used asa main raw material, and the processing method comprises the steps of cutting, tumbling, flavoring, steam boiling, trimming, packaging, sterilizing, freezing and the like. The processing method of thehigh-protein, low-fat and low-temperature instant chicken meat has the following beneficial effects: the processing method does not adopt frying, maintains the basic fat content of the raw material,avoids over-frying and deterioration of protein under high temperature and reduction of nutritional value, avoids damage of fat-soluble vitamins in the food and promotes absorption and utilization ofthe fat-soluble vitamins of a human body.

The invention discloses an in-situ polymerized modified hexagonal boron nitride nylon composite slice and a preparation method thereof. The composite slice comprises the following raw materials: 80%-90% of caprolactam, 5%-10% of deionized water, 0.1%-10% of hexagonal boron nitride and 0.1%-1% of a modifier. The invention also provides the preparation method of the in-situ polymerized modified hexagonal boron nitride nylon composite slice, which comprises the following steps: step 1, preparing modified hexagonal boron nitride slurry: adding hexagonal boron nitride sheet powder and the modifierinto deionized water, stirring, heating, and carrying out ultrasonic dispersion treatment; step 2, preparing caprolactam / modified hexagonal boron nitride slurry: adding caprolactam into the modified hexagonal boron nitride slurry, and uniformly stirring and mixing; and 3, carrying out a polymerization reaction to obtain the in-situ polymerized hexagonal boron nitride nylon slice. The composite slice prepared by the invention has anti-bacterial, far-infrared and anti-ultraviolet properties, hexagonal boron nitride in the composite slice is uniformly dispersed and is not easy to fall off, and the function is durable.

The invention discloses a method for processing deep-sea silver fish sauce. The deep-sea silver fish sauce provided by the invention is prepared from the following raw materials in parts by weight: 70-75 parts of silver fish, 2-5 parts of corn, 100-200 parts of red dates, 2-5 parts of sweet scented osmanthus powder, 20-30 parts of white melons, 30-35 parts of purple core potatoes, 10-15 parts of Chinese yam, 5-10 parts of sugarcane, 2-3 parts of lemon juice, 5-7 parts of orange juice, 5-9 parts of honey peach juice, 4-6 parts of liquorice, 1-4 parts of astragalus, 5-10 parts of sophora flower bud, 4-12 parts of coconut meat, 5-15 parts of yellow core sweet potatoes, 4-10 parts of pumpkin, 4-14 parts of tomatoes, purified water and 5-15 parts of nutrition additives. The deep-sea silver fish sauce provided by the invention is simple and feasible in preparation method, is convenient to open for eating and is scented and fragrant in taste and low in calorie, health is promoted, and the human daily life quality is improved.

The invention relates to coarse cereal Fuzhuan tea biscuits having the functions of invigorating the stomach and promoting digestion and a making method of the coarse cereal Fuzhuan tea biscuits having functions of invigorating the stomach and promoting digestion, and belongs to the technical field of food processing. The coarse cereal Fuzhuan tea biscuits having the functions of invigorating thestomach and promoting digestion comprise the following raw materials in parts by mass of 30-50 parts of whole wheat flour, 20-30 parts of oat flour, 20-30 parts of black rice flour, 10-30 parts of coix seed powder, 10-30 parts of Chinese yam powder, 10-30 parts of corn flour, 10-30 parts of purple sweet potato powder, 8-10 parts of camellia oil, 10-15 parts of Fuzhuan tea powder, 50-70 parts of mixed scented tea juice, 15-25 parts of maltitol, 10-20 parts of egg liquid, 3-5 parts of yeast, 10-20 parts of butter, 10-20 parts of honey, 3-5 parts of table salt and 20-40 parts of water. The biscuits are complete in shape, uniform in thickness, brown yellow in color, high in surface gloss sense and uniform in the size of air holes in section, have rich food grain scent, also have light tea fragrance, are crisp in mouth feel, conform to the taste of common people, are high in nutrient value, can promote digestion for resolving food stagnation, promote metabolism, promote digestion and guarantee organisms balanced, are favorable for health, are free from hazardous substances of preservatives and the like, and are green and healthy.

The invention discloses a day lily infrared heat pump combined drying technology. The technology includes the following steps of S1, picking, cleaning and airing fresh day lily; S2, filling a processing bag with the day lily; S3, executing fixation action on the day lily in the processing bag; S5, stopping the fixation treatment, and filling a material plate with the day lily; S6, drying the day lily in the material plate through a heat pump; S6, conducting far infrared fixation treatment on the day lily in the drying treatment process of the heat pump; S7, stopping the radiation treatment ofa far infrared heat source and the drying treatment of the heat pump; S8, taking out the day lily, evenly spreading and airing the day lily, and conducting cooling until the room temperature is reached; S9, conducting vacuum bagging and storing on the aired day lily. The day lily drying efficiency is improved, the efficient low-consumption drying of the day lily is truly realized, coking and colorchanging caused by high-temperature drying of part of flower bodies are avoided, the loss of vitamins and other nutrients in flower buds is avoided, and the non-enzymatic browning of the day lily isreduced. The day lily processing effect is good, and the nutritional value is high.

The invention relates to the field of food processing, in particular to a chestnut lentinus edodes sauce and a preparation method thereof. The invention provides the chestnut lentinus edodes sauce which comprises the following components in parts by weight: 10-50 parts of vegetable oil, 5-35 parts of lentinus edodes, 5-35 parts of salt-moistened chestnuts, 1-5 parts of welsh onions, 1-5 parts of ginger, 2-10 parts of soybean paste, 2-10 parts of fermented soybeans, 2-10 parts of a thick broad-bean sauce, 0.5-5 parts of white granulated sugar, 1-5 parts of sesame and 1-5 parts of spices. The chestnut lentinus edodes sauce provided by the invention is green and healthy, and rich in nutrients; and a preparation process is simple, and suitable for industrial production.

The invention discloses a moisturizing and repairing face cream. The moisturizing and repairing face cream is prepared from deionized water, chitosan, hyaluronic acid, lycium ruthenicum extract, astragalus root extract, sodium hyaluronate, okra extract, propolis, viola tricolor flower extract, butanediol, glycerin, xylitol, cocamidopropyl dimethylamine oxide, trehalose, sunflower seed oil, polydimethylsiloxane, PEG-20 methyl glucose sesquistearate, cetostearyl alcohol, biosaccharide gum-1 and catechin. The invention further discloses a preparation method of the moisturizing and repairing facecream. By adopting part of natural extract, the moisturizing and repairing face cream will not cause skin allergy or inflammation, and is safe and free of toxic or side effects; with the synergistic effect of the raw materials, the moisturizing and repairing face cream is high in oxidation resistance and good in absorption effect, has the effects of moisturizing the skin, repairing the skin barrier and enhancing the skin vitality, makes the skin tender, smooth, fine and glossy, promotes the regeneration of skin cells, repairs the skin, and effectively meets the demand of people for green, healthy and mild skin care.

The invention relates to meat-like food rich in soybean polypeptide, wherein the meat-like food comprises the components in parts by weight: 35-50 parts of soybean meal powder, 25-55 parts of water, 1-5 parts of starch, 10-20 parts of soybean proteins, 0.5-1.0 part of salt and 1-2 parts of edible oil. The invention also relates to a preparation method of the meat-like food. The soybean meal powder, soybean proteins, starch and the like are mixed and then subjected to ultrasonic enzymatic hydrolysis to prepare the meat-like food. The content of soybean peptide in the meat-like food reaches 10-15%, the cost of the product can be effectively reduced, and the meat-like food has the physiological functions of lowering blood pressure, promoting fat metabolism, resisting oxidation and the like, and can meet people's demand for healthy food.

The invention discloses a preparation method of a bamboo-leaf honey beverage. The bamboo-leaf honey beverage is prepared from the following raw materials in percentage by weight: 45-70% of an aqueous extract of bamboo leaves, 20-40% of acacia honey, 1-5% of citric acid, 1-5% of spices, and 3-10% of white granulated sugar. The bamboo-leaf honey beverage meets demand of the masses for delicacy, health and health preservation, and is capable of improving sub-health states of the masses. The bamboo-leaf honey beverage has the effects of nourishing, whitening, keeping youth, improving immunity, protecting the spleen, nourishing the stomach, clearing away heat, detoxifying, eliminating toxins, reducing fat, reducing wrinkles, removing freckles, beautifying, adjusting Qi, lowering blood pressure, reducing blood lipid, resisting oxidation, resisting radiation, resisting senility, resisting fatigue, resisting thrombus, regulating blood lipid, reducing cholesterol, protecting the cardiovascular system and so on.

The invention provides a coix seed and black bean fermented sauce and a preparation method thereof. The preparation method comprises the following steps: respectively roasting coix seeds and black beans, crushing and sieving to obtain coix seed powder and black bean powder; performing puffing treatment on the coix seed powder, the black bean powder and the vital gluten to obtain puffed raw materials; preparing aspergillus oryzae, monascus and corynebacterium glutamicum into a mixed bacterium suspension; moistening and stirring the puffed raw materials and the mixed bacterial suspension with water to obtain a mixture, and subjecting the mixture to ventilation and starter propagation to make a koji; fully mixing the finished koji and saline water and subjecting the mixture to heat preservation fermentation; after the fermentation for 18-22 days, adding a mixed seed solution of saccharomyces rouxii and torulopsis torulosa into the raw materials, continuing the fermentation; after fermentation for 60-90 days, completing preparation of the fermented sauce. The coix seed and black bean fermented sauce can effectively solve the problem that the application range of the existing coix seeds is limited. The invention provides the fermented sauce with advantages in nutrition and functional value, which meets the requirements of modern consumers for health, nutrition and low salt, and widens the application range of the coix seeds.

The invention discloses a product containing zeaxanthin and lutein ester. The product comprises the following components in parts by weight: 1-5 parts of zeaxanthin, 5-20 parts of blueberry pumace powder, 1-5 parts of lutein ester, 70-90 parts of a filler, 1-3 parts of a sour agent, 0.5-1.5 parts of a lubricant, 0.5-1.5 parts of a flavoring agent and 2-3 parts of coating powder. At the same time,the invention further discloses a preparation process of the product containing zeaxanthin and lutein ester; the product provided by the invention not only has the functions of protecting retina, relieving visual fatigue and maintaining eyesight, but also being convenient to eat, easy to process, store and transport, and suitable for industrial scale production, and the product is reasonable in formula, good in taste and suitable for long-term eating.

The invention discloses emulsion containing a radix saussureae lappae extract and a preparation method of the emulsion, and belongs to the technical field of cosmetics. The emulsion is prepared from acomponent A, a component B and a component C. The preparation method comprises the following steps: firstly, precisely weighing all the components, putting the component A into a water pot, stirringand heating to 80 to 85 DEG C and enabling the component A to be completely dissolved; then putting the component B into an oil pot, stirring and heating to 65 to 75 DEG C, enabling the component B tobe completely dissolved and respectively insulating for later use; secondly, sucking a water phase material into an emulsifying kettle, stirring and cooling to 70 DEG C, then sucking an oil phase material into the emulsifying kettle, homogenizing for 1 to 5 minutes and continuously stirring and cooling; thirdly, when the temperature drops to 45 DEG C, adding the component C; fourthly, when the temperature drops below 40 DEG C, filtering and discharging. The emulsion disclosed by the invention does not contain pigments or ethanol, is mild, and has no irritation or side effects, and can meet the demands of people on natural, green, healthy and effected skin care products.

The invention discloses bamboo fiber-hemp covering yarns comprising cladding yarns and core yarns. The cladding yarns are made of bamboo fiber, the core yarns are made by blending 70% of hemp and 30% of cotton, and the cladding yarns and the core yarns are in 9:11 in weight ratio. A production method of the bamboo fiber-hemp covering yarns includes 1, producing the cladding yarns; 2, producing the core yarns; 3, performing core spinning and fine spinning processes; 4, performing spooling process. According to the arrangement, fabrics made of the bamboo fiber-hemp covering yarns are applicable to three-piece mat production; as the cladding fiber, the green and environmental bamboo fiber is fully used in moisture absorption, air permeability and coloring proneness; with the hemp as the core yarns, not only are the soft, smooth and good skin-touch characteristics of the bamboo fiber maintained, but property of the hemp yarns is improved to strengthen the fabric, and defects of the bamboo fiber of low strength and poor shape maintenance capability are remedied.

The invention provides a moringa oleifera functional health-care product which is medicinal tea made from the following raw materials in percent by weight: 15-25 percent of moringa oleifera, 18-28 percent of dendrobe, 22-32 percent of wolfberry and 18-28 percent of red daisy. The moringa oleifera functional health-care product has the beneficial effects that the moringa oleifera functional health-care product is natural in raw materials without any chemical additives, has a nutritional quality of ingredients of the moringa oleifera, the wolfberry and the like, and has a good taste; these nutritional ingredients are prepared into the medicinal tea, so that the convenience and routinization of drinking by people are relatively facilitated, the 'fatigue syndromes' caused by reasons such as large working pressure, life disorder, unreasonable diet, and imbalance of brain and physical activities can be effectively improved, the immune adjustment is enhanced, the resistance of organisms is improved, the sub-health status is eliminated, and the pursues of people to health and excellent taste is favorably met.