54results about How to "Moisten the intestines" patented technology

The invention relates to the field of food processing, in particular to a preparation method of dragon fruit juice. The preparation method comprises the steps of sorting and slicing; preparing dragon fruit peel juice; preparing diced dragon fruit; preparing lychee juice; blending the dragon fruit juice; sterilizing; filling, and the like. The dragon fruit juice prepared by the preparation method is sweet and tasty, is not added with any synthetic materials such as pigments, essences and preservatives and sufficiently utilizes peel, fruit pulp and fruit seeds of dragon fruit in the preparing process; no raw materials are wasted; and the obtained juice comprises all nutrition ingredients of dragon fruit. Lychee and dragon fruit are ingenuously matched, so that the prepared juice is mild and is suitable for people with different constitutions to drink; and meanwhile, lychee is sweet in taste and also improves taste of the juice by being matched with dragon fruit.

The invention discloses fruit and vegetable health-care flour which is prepared from raw materials in parts by weight as follows: 50-60 parts of barley, 30-40 parts of sticky rice, 30-35 parts of wheat starch, 15-20 parts of white sesame seeds, 20-25 parts of loofahs, 15-20 parts of Chinese yam, 20-30 parts of figs, 25-30 parts of lotus roots, 15-20 parts of dried longan, 30-40 parts of grape wine, 12-18 parts of black fungi, 9-11 parts of osmanthus fragrans, 2-3 parts of ginkgo leaves, 1-2 parts of Chinese wolfberries, 1-2 parts of prepared rehmannia roots, 2-3 parts of honey flowers, 1-2 parts of a food additive and an appropriate amount of water. According to the flour, barley, sticky rice, wheat starch and the like are taken as main raw materials and have the efficacy of relieving thirst, removing heat toxin, tonifying qi, regulating middle energizer, nourishing consumptive disease, tonifying spleen, nourishing stomach and stopping abnormal sweating. Besides, added loofahs have the efficacy of resisting scurvy, strengthening brain, resisting virus and allergy, curing nasosinusitis and sphagitis, beautifying features, resisting aging and the like. Figs are rich in various substances such as dietary fiber, calcium, copper, magnesium, manganese, potassium and vitamin K which are beneficial to human bodies, contain various antioxidants, flavone and polyphenol and have the efficacy of tonifying spleen, nourishing stomach and lubricating intestines.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention discloses a roast duck with mint cooling and refreshing fragrance and a preparation method thereof. The roast duck is prepared from the following raw materials in parts by weight: 200-210 parts of a whole duck, 7-9 parts of salt, 4-5 parts of pepper oil, 1-2 parts of chicken powder, 3-4 parts of soybean sauce, 5-6 parts of chrysanthemum, 8-10 parts of mint juice, 5-7 parts of jack fruit, 4-5 parts of cress, 5-6 parts of agrocybe cylindracea, 3-4 parts of skins of soya-bean milk, 2-3 parts of camellia oil, 8-9 parts of chicken wing tips, 5-7 parts of soybean paste, 4-5 parts of pickled Chinese cabbage powder, 1-2 parts of fragrant-flowered garlic roots, 1-2 parts of fructus perillae, 1-2 parts of fenugreek, 0.5-1 part of periostracum cicada, 0.5-1 part of pear leaves, a proper amount of water and 100-110 parts of a nutritional auxiliary. The mint juice which is added into reasoning juice has the functions of refreshing and nourishing mind, dispelling wind and insulating, enhancing the appetite, helping digestion and clearing heat from throat. The traditional Chinese medicines which are added have the functions of clearing away heat and toxic materials, regulating qi to alleviate pain, depressing qi and dissolving phlegm, relieving cough and asthma and lubricating the intestines.

The invention discloses a method for producing beverage by taking bamboo juice and mulberry juice as raw materials. The method comprises the following steps: (1) mixing 200mL of the bamboo juice with 100mL of the mulberry juice, adding sweeteners and acidity regulations to the mixture, and then adding water to 1000mL for constant volume; (2) blending: adjusting the pH value of the solution obtained in the step (1) to 4-5.5; (3) filtering: filtering kieselguhr in the blended solution obtained in step (2), and removing solid matters; (4) sterilizing: after preheating, sterilizing at 130 DGE C for 5 seconds by using a UHT (ultra heat treated) sterilization machine; and (5) directly filling in bottles after precision filtration.

The invention discloses a method for preparing ursolic acid and a product and an application thereof. The method comprises the following steps that: loquat leaves are pulverized, added with 95 percent ethanol and subjected to ultrasonic extraction for 0.5 to 2 hours; an extractant is filtered by a micromembrane; a filtrate is separated by an ultrafiltration membrane and a nanofiltration membrane to produce a mixed solution of the ethanol and the ursolic acid; the ethanol is reclaimed, and the ursolic acid is obtained; the obtained ursolic acid is mixed with grosvener siraitia and honey to prepare grosvener siraitia honey cream. The invention adopts a method of combining ultrasonic extraction and membrane separation and purification, and extracts the ursolic acid from the loquat leaves; the method has relatively simple process flow, small loss of effective compositions, an ursolic acid yield of more than 75 percent, small ethanol amount and low energy consumption, thereby reducing extraction cost; and the prepared grosvener siraitia honey cream has the faint scent and sweetness of the grosvener siraitia and the light fragrance, fresh and sweet taste and mellowness of the honey, and has the functions of sedation, heat-clearing and lung-moistening, intestine moistening, defaecation and sleep improvement, thereby becoming a high-quality health-care product integrating nutrition and health care.

The invention discloses a special feed for nightingales and a preparation method thereof. The feed comprises the following formula components in parts by weight: 42-44 parts of purpleflower holly leaf, 21-23 parts of weeping forsythia capsule, 12-14 parts of platycladi seed, 15-17 parts of oyster shells, 7-9 parts of Chinese gall, 16-18 parts of wintersweet, 26-28 parts of scorpions, 40-42 parts of sorghum flour, 11-13 parts of tomatoes, 26-28 parts of paeonia lactiflora pall, 15-17 parts of cockscomb flowers, 34-36 parts of whey powder and 330-350 parts of water. The feed is rich in nutrients. As a formula contains the platycladi seed component, the feed has the functions of nourishing and moistening the intestines.

The invention discloses a yin and yang equilibrium type life-nourishing tea natural food material preparation method, and belongs to the field of food. A scientific yin and yang equilibrium type mixing technology for natural food materials is adopted; active components which are washed and dried, including 150 parts of 20-30% pine needles, 30 parts of each of sesames, linseeds, black dates, sweet-scented osmanthus and honeysuckle, 40 parts of each of fructus lycii, longan, jujubes and stevia rebaudiana, 20 parts of each of roses, sea-buckthorn, apricot kernel, kunlun chrysanthemum, white fungus, lilies, figs, momordica grosvenori, raisin, lotus seeds with kernels, lotus seeds, purple mulberries, rice, red rice, black rice, black sticky rice, yams, minoru thorns, wheat, red coix seeds, buckwheat, swallows and poria cocos and 10 parts of each of astragalus membranaceus, codonopsis pilosula, pumpkin seeds, semen juglandis, chrysanthemum morifolium ramat and japonica rice by weight parts, are mixed to form a raw material; after the raw materials are crushed and can pass through a 300-500-mesh seive, 20 parts of olive oil is added and then uniformly stirred, so that a semi-finished product is obtained; the semi-finished product is packaged in vacuum according to 10-15 weight parts per bag so as to obtain a finished product. The yin and yang equilibrium type life-nourishing natural food material tea is nutritional food and is suitable for men and women of all ages.

The invention discloses purple health flour and a preparation method thereof. The purple health flour comprises flour, purple sweet potato powder, purple cabbage, purple rice, blueberry powder, purple potatoes, highland barley, sword beans, coriander, summer squash, sweet buckwheat powder, water fennel, Chinese honeylocust fruit seeds, kidney beans, gram flour, edible tree fungus powder, sweet almonds, fleeceflower root and spica prunellae. The purple health flour disclosed by the invention has the beneficial effects that the raw materials, in particular to purple sweet potato powder, purple cabbage and other green healthy foods, are readily available and are rich in a variety of nutritional ingredients, and the flour has not only bright color and sweet taste, but also the health effects of moistening intestines, relaxing bowels and removing toxin.

The invention discloses a ginseng health-care beverage. The ginseng health-care beverage is prepared from following raw materials in parts by weight: 15-17 parts of nori, 2-3 parts of phymatopteris hastate, 4-6 parts of ginsengs, 2-4 parts of monochasma sauatieri franch, 3-6 parts of clematis chinensis, 6-8 parts of toads, 3-5 parts of American ginsengs, 17-18 parts of pollen pini, 16-18 parts of rhopilema esculentum, 17-19 parts of walnut kernels, 18-20 parts of jumble beads, 13-15 parts of honey, 16-18 parts of taros, 19-21 parts of ficus carica, 16-17 parts of kiwi fruits, 14-17 parts of stevia rebaudiana, 4-6 parts of an auxiliary agent and suitable amount of water. According to the ginseng health-care beverage, natural plants are used as the raw materials and a preservative is not added; the beverage has a fragrant and slight sweet feeling while being drunk, can quench the thirst very well and is tasty and refreshing; the beverage has the special effects of preventing sunstroke and relieving summer heat, eliminating phlegm by cooling, removing food retention, lubricating the intestines, lowering the blood pressure, resisting viruses and the like on a human body.

The invention provides a fish maw cake and a preparation method thereof. The fish maw cake is prepared from components in parts by weight as follows: 500-1,500 parts of fish maw, 1,000-3,000 parts of fish skin, 300-700 parts of tremella fuciformis and 300-700 parts of seaweed. The fish maw cake is prepared from the nutrient-rich fish maw and fish skin as raw materials as well as the seaweed and the tremella fuciformis, has the advantages of invigorating the stomach, replenishing blood, moistening the lung, maintaining beauty, reducing weight, lubricating the intestines, relaxing the bowels and the like, can be eaten all the year around and is suitable for people of all ages, and no preservatives are added. Red jujubes and fructus lycii are added to the fish maw cake and have effects of reducing dryness and moistening the lung when blended with the tremella fuciformis. The preparation method of the fish maw cake adopts a technology of stewing the fish skin and the fish maw in a pressurized manner and has the advantages of being simple in process, convenient to operate and the like, and the fish maw cake is suitable for being eaten by wide crowds.

The invention discloses a sakura-flavored latte which is characterized by being prepared from the following raw material in parts by weight: 50-100 parts of milk, 10-30 parts of water, 3-20 parts of coffee bean, 1-15 parts of sugar and 1-5 parts of sakura powder. The invention further provides a preparation method of the sakura-flavored latte. According to the invention, the latte has the advantages of being good in taste and rich in nutrition and having a health effect of food therapy health preserving; the preparation method disclosed by the invention is reasonable in raw material ratio, and especially the nutritive values of the sakura are as follows: regular intake of sakura has the effects that pores are shrunk, the water and oil balance of skin is balanced, and sakura enzymes of the sakura has the efficacies of revitalizing skin, removing acnes and brightening skin; the sakura powder has the efficacies of relieving coughing, relieving asthma, soothing the lung, moisturizing the intestine and dispelling the effect of alcohol.

The invention discloses a fungus-beef biscuit. The fungus-beef biscuit is prepared from the following raw materials in parts by weight: 200-230 parts of flour, 35-45 parts of milk powder, 50-60 parts of beef, 30-40 parts of black fungus, 20-30 parts of onion, 35-45 parts of longan, 40-50 parts of banana, 40-50 parts of bitter melon juice, 5-7 parts of peppermint leaf, 5-7 parts of medlar, 4-5 parts of semen cuscutae, 4-5 parts of fragrant solomonseal rhizome, 4-5 parts of artemisia annua and 3-5 parts of milfoil. The fungus-beef biscuit is simple and environmental friendly in the preparation process. During making of the biscuit, the food materials of black fungus, bitter melon juice and the like are added, thereby achieving good effects of lubricating intestine and detoxifying. Meanwhile, extracts of Chinese medicinal materials such as peppermint leaf, medlar, semen cuscutae, fragrant solomonseal rhizome and the like are added, thereby achieving certain effects of beautifying, cleaning heat and detoxifying. The fungus-beef biscuit is particularly suitable for beauty-conscious women to eat, and is nutritional and healthy.

The invention discloses a cherry mousse which is characterized in that the cherry mousse is made by the following raw materials in parts by mass: 90-130 parts of cream, 70-130 parts of cake core, 40-60 parts of chocolate, 40-60 parts of milk, 10-40 parts of sugar, 5-15 parts of cherry sauce, 1-7 parts of gelatine and 1-5 parts of cherry powder. The invention also provides a preparation method for the cherry mousse. The cherry mousse is good in mouth feeling and rich in nutrition and has the health care effects of dietary therapy and health maintenance, the raw materials are reasonable in proportion, especially, the cherry has the nutritive values and efficacies of shrinking pore and balancing water and oil of skin after people frequently eat the cherry, cherry enzyme in the cherry can achieve the functions of skin tendering, acne removing and skin color brightening, and the cherry powder has the efficacies of relieving a cough and asthma, diffusing the lung, lubricating the intestines and alleviating a hangover.

The invention discloses dragon fruit juice ice. The dragon fruit juice ice is prepared with the following raw materials by weight: 40-50 parts of dragon fruit fresh pulp, 10-15 parts of condensed milk, 5-10 parts of black sesame, 5-8 parts of sugar, 40-50 parts of ice cube, and 5-6 parts of water. The dragon fruit comprises vegetable albumin and anthocyanin which are scarce in ordinary plants, rich vitamins and water-soluble dietary fiber, so that the dragon fruit juice ice is rich in nutrition and unique in function. The dragon fruit juice is mixed with the ice cube, so that the summer-heat relieving effect is good after drinking.

The present invention relates to a rosa roxbunghii fermented dried fruit which consists of the following raw materials by weight percent: fresh rosa roxbunghii fruits 80%-85%, sorbitol 6-8%, lotus leaf powder 2-4%, mulberry leaf powder 2-4%, wheat seedling powder 2-4%, and cassia seed powder 2-4% with a sum of each component to 100%. The processing process of the produced rosa roxbunghii fermented dried fruits are as follows: preparing and selecting raw materials, removing off thorns, slicing, de-seeding, mechanically rinsing, draining, sterilizing, deactivating enzymes, blending materials, fermenting, placing on plates, low-temperature aircurrent drying and ultraviolet disinfecting, inspecting quality, packaging, and storing in a warehouse. The processing process uses natural fermentation penetration technology, and enables the nutrients in a variety of ingredients to be well integrated to play a synergistic effect. The sun-drying process is discarded, so that the products are free from pollutions of mosquitoes, flies and dust. The hermetic low-temperature aircurrent drying and ultraviolet disinfecting technology is used to make the products safer and healthier.

The invention discloses banana-taste rhizoma polygonati rice wine, belonging to the field of rice wine production. The banana-taste rhizoma polygonati rice wine is prepared from the following raw materials in parts by weight: 180-220 parts of sticky rice, 12-20 parts of rhizoma polygonati powder, 18-25 parts of banana and 3-8 parts of distiller's yeast. The invention also discloses a production technology of the rice wine. The production technology comprises the following steps: 1) steaming the soaked sticky rice in a steamer; 2) uniformly mixing the distiller's yeast, rhizoma polygonati powder and sticky rice to obtain sticky rice powder; 3) preparing a banana dilute solution, uniformly sprinkling some of the banana dilute solution on the sticky rice powder obtained in the step 2), and digging multiple holes in the sticky rice powder; 4) equally dividing the rest distiller's yeast and sprinkling into each hole, and uniformly smearing the distiller's yeast in the holes; 5) pouring the rest banana dilute solution into the holes with the distiller's yeast respectively; 6) closing the container; and 7) fermenting, wherein three days later, edible banana-taste rhizoma polygonati rice wine can be obtained. According to the invention, the mouthfeel of traditional rice wine can be effectively improved, and the healthcare function of the rice wine can be enhanced.

The invention discloses a coffee buccal tablet and a preparation method thereof. The coffee buccal tablet comprises, by mass parts, 70-78 parts of coffee powder, 2-5 parts of almond meal, 6-12 parts of asparagus cochinchinensis extracting solution, 3-6 parts of starch, 3-6 parts of beta-cyclodextrin, 0.2-0.5 part of citric acid, 1-2 parts of rock candy and 2-3 parts of coffee mate. The coffee buccal tablet is obtained through preparation of the coffee powder, preparation of the almond meal, preparation of asparagus cochinchinensis extracting solution, mixing, forming and packaging. Almond and asparagus cochinchinensis are added into conventional coffee, not only have effects of refreshing users, but also have health care effects of nourishing yin and moistening dryness, clearing away the lung-heat and relaxing bowels, the problems of excessive internal heat and constipation caused by long-time drinking of coffee can be effectively relieved, the problem that conventional coffee makes users suffer from excessive internal heat is solved thoroughly, and the coffee buccal tablet has wide market prospect.

The invention discloses a sakura flavor mochi. The sakura flavor mochi is characterized by comprising the following raw materials, by weight, 50-120 parts of water, 50-100 parts of flour, 50-100 parts of starch, 50-100 parts of unsalted butter, 5-40 parts of milk, 5-40 parts of grease, 5-30 parts of eggs, 4-20 parts of sugar, 1-10 parts of sakura natural extraction essences and 1-5 parts of sakura powder. The invention further provides a preparation method of the sakura flavor mochi. The sakura flavor mochi is good in mouthfeel, rich in nutrition, and meanwhile capable of achieving a food therapy health maintenance health care effect. The raw material ratio is reasonable, and particularly the nutritive value of sakura is high. The effect of shrinkage of enlarged pores and the effect of skin water-oil balance can be achieved by eating the sakura frequently, and sakura enzymes in the sakura can have the functions of skin rejuvenation, acne removal and skin color brightening. Sakura powder has the effects of cough relieving, asthma preventing, lung diffusing, intestine lubricating and alcohol dispelling.

The invention discloses a traditional Chinese medicine for dredging blood vessels; the traditional Chinese medicine is prepared by combining salvia miltiorrhiza, gastrodia elata, radix notoginseng, hawthorn, American ginseng, snakegourd shell, polygonum multiflorum, angelica and ligusticum wallichii in parts by weight as follows: 10-30 parts of salvia miltiorrhiza, 10-30 parts of gastrodia elata, 10-30 parts of radix notoginseng, 10-30 parts of hawthorn, 10-30 parts of American ginseng, 10-30 parts of snakegourd shell, 10-30 parts of polygonum multiflorum, 10-30 parts of angelica and 10-30 parts of ligusticum wallichii. The traditional Chinese medicine is prepared by grinding and screening the Chinese herbal medicines in parts by weight and filling the processed Chinese herbal medicines in capsules. By combining the various drugs, the traditional Chinese medicine is capable of activating body immunity, enhancing myocardial function and promoting angiectasis, as well as capable of blocking and reducing the generation of free radical, prolonging platelet coagulation time and promoting blood circulation, so as to promote smooth circulation of blood, thereby achieving the purpose of dredging blood vessels.

The invention discloses a method for preparing pitaya fruit wine. The method comprises the following steps: (1) washing pitayas, smashing the pitayas under an aseptic condition, and adding white granulated sugar, carotenoid and phytic acid into the pitayas in a mass ratio of pitaya to white granulated sugar to carotenoid to phytic acid being (90-104):(10-14):(6-12):(3-6); (2) sealing the materialsin the step (1) into a porcelain pot, and fermenting at the temperature of 0-10 DEG C and humidity of 50-85 percent for 22-26 days; (3) filtering the materials in the step (2), removing fruit residues, sealing once again, and continuing fermenting for 30-35 days; and (4) adding a clarifying agent into the materials in the step (3), filling into the porcelain pot, sealing, and standing for 3-4 months. The pitaya fruit wine prepared by adopting the method is clear and transparent, and has sour-sweet taste and extremely high quality.

A pitaya glutinous rice cake and a preparation method thereof belong to the technical field of agricultural product deep processing. The pitaya glutinous rice cake comprises the following raw materials (by weight): 100-150 parts of glutinous rice flour, 30-40 parts of walnut powder, 10-20 parts of red date, 60-70 parts of pitaya, 2-5 parts of Cyperus rotundus, 1-3 parts of pinellia ternate, 1-3 parts of Chinese magnoliavine, 1-3 parts of stevia rebaudian leaf, 1-3 parts of ginseng leaf, 1-3 parts of Chinese angelica oil, 1-5 parts of haw, 20-30 parts of water and 1-5 parts of rock sugar. The pitaya glutinous rice cake is prepared by the following steps: mixing the above raw materials, fully stirring to obtain dough, preparing a rice cake, putting the rice cake into a boiler and steaming. The pitaya glutinous rice cake provided by the invention has beneficial effects of whetting the appetite and promoting digestion, improving sleep quality, moistening the intestines and reducing blood sugar, and also can effectively solve problems of diabetic patients and those who are physically weak, such as problems of pale complexion, limbs fatigue, frequent diarrhea and no more pitaya, etc.

The present invention discloses a coffee soybean milk, and the coffee soybean milk consists of the following raw materials in parts by weight: 70-80 parts of red beans, 30-40 parts black beans, 20-30 parts of black sesame, 15-25 parts of honey, 10-20 parts of sucrose, 10-20 parts of bitter apricot seeds, 10-20 parts of longans, 10-20 parts of lotus leaves, 10-16 parts of Chinese wolfberry fruits, 10-16 parts of coffee beans, 4-6 parts of mint powder, 8-12 parts of lotus seeds and 750-850 parts of water. The coffee soybean milk not only maintains the edible property of the soybean milk, but also enriches the flavor of the coffee, and has significant effects in blacking hair, invigorating blood circulation, moistening intestines, refreshing mind and restoring consciousness, etc., and is especially suitable for office workers to drink.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention provides calcium supplementing soft sweets and a preparation method thereof. The soft sweets are prepared from natural plant extract, maltitol, carrageenan, agar, citric acid, malic acid and undiluted liquid of cucumber. The preparation method of the calcium supplementing soft sweets comprises the following steps: after swelling the agar, adding water to boil out and melt to obtain an agar solution; adding water into isomaltose hypgather to boil out and melt to obtain an isomaltose hypgather solution; adding water into the carrageenan to dissolve to obtain a carrageenan solution; then mixing the agar solution, the isomaltose hypgather solution and the carrageenan solution to form syrup; then adding the natural plant extract, the citric acid, the malic acid and the undiluted liquid of cucumber into the syrup, uniformly stirring, forming, drying and packaging to obtain the calcium supplementing soft sweets. The calcium supplementing soft sweets provided by the invention have high stability, are difficult to generate water and have good taste, elasticity and good chewiness.

The invention discloses heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance and a preparation method thereof. The drinking tea is prepared from, by weight, 500-550 parts of tartary buckwheat, 100-120 parts of osmanthus flowers, 100-120 parts of barley, 30-35 parts of lotus leaves, 50-60 parts of caramel, 20-23 parts of fructus alpiniae oxyphyllae, 20-23 parts of radix ophiopogonis, 15-18 parts of cape jasmine leaves, 20-23 parts of herba taraxaci and 30-35 parts of rice vinegar. The heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance is sour and cool in mouthfeel, faint scent in smell, uniform in texture, mild in color and luster and diverse in nutrition, and the contained effective ingredients have the effects of clearing heat, diminishing inflammations, moistening the intestines, helping digestion and the like.

The invention discloses a sakura pastry. The sakura pastry is characterized by comprising the following raw materials, by weight, 90-110 parts of flour, 50-100 parts of sakura stuffing, 20-50 parts of eggs, 10-30 parts of grease, 5-55 parts of sugar, 5-15 parts of sakura powder and 2-10 parts of water. The invention further provides a preparation method of the sakura pastry. The sakura pastry is good in mouthfeel, rich in nutrition, and meanwhile capable of achieving a food therapy health maintenance health care effect. The raw material ratio is reasonable, and particularly the nutritive value of sakura is high. The effect of shrinkage of enlarged pores and the effect of skin water-oil balance can be achieved by eating the sakura frequently, and sakura enzymes in the sakura can have the functions of skin rejuvenation, acne removal and skin color brightening. Sakura powder has the effects of cough relieving, asthma preventing, lung diffusing, intestine lubricating and alcohol dispelling.

The invention discloses a fruit wine, whichis prepared from the following ingredients in parts by weight: 100 parts of pitaya fruit, 0.1 parts of distiller's yeast and 10 parts of white sugar. The fruit wine has the effects of angiosclerosis prevention, detoxification and stomach protection, skin whitening and weight reduction and anemia prevention.

The invention discloses jasmine scented tea and a production process thereof and belongs to the technical field of tea processing. The jasmine scented tea comprises the following raw materials in parts by weight: 6 parts of jasmine flowers, 3 parts of rehmannia flowers, 5 pats of green tea, 4-6 parts of egg white sugar and 0.1-0.5 part of ethyl maltol. In the process, beneficial components, colors, aroma and tastes of the jasmine flowers, the green tea and the rehmannia flowers are kept; active substances are repeatedly brewed with boiled water or hot water and can be relatively and sufficiently dissolved out, so that the active substances can be absorbed and utilized by a human body; and the tea brewing and drinking habits of people are met and the taste is comfortable.

The invention discloses peanut yoghurt. The raw materials of the peanut yoghurt comprise the following components in parts by weight of 10-20 parts of peanut kernels, 10-25 parts of nonfat dry milk powder, 4-6 parts of granulated sugar, 2-5 parts of water soluble dietary fibers, 0.4-0.8 part of xanthan gum, 0.4-0.8 part of propylene glycol alginate and 2-5 parts of a composite fermenting agent, wherein the xanthan gum and the propylene glycol alginate are used as stabilizing agents, so that the peanut yoghurt is rich in nutrients and smooth in mouth feel; the water soluble dietary fibers are added, so that nutrient components in the peanut kernels can be effectively reserved; and besides, protein and lipomicron in homogenized material liquid are sufficiently emulsified, so that the peanutdairy products are stable. The invention further discloses a preparation method of the peanut yoghurt. The preparation method comprises the following steps of preparing materials, pretreating the peanut kernels, performing soaking and grinding to obtain pulp, performing filtering, performing sterilization, performing blending, performing homogenizing, performing sterilizing, performing cooling, performing inoculating, performing fermentation and performing cold storage. The peanut yoghurt is simple to process, low in cost, convenient to transport, high in nutrient value, good in taste and convenient to eat, is favorable for health of human bodies, and meets requirements of people. The preparation method is suitable for preparation of the peanut yoghurt.