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69results about How to "Nourishing the stomach" patented technology
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Alcoholism relieving solid beverage and preparation method thereof
ActiveCN105533380AIncrease drunkennessRelieve dizzinessNatural extract food ingredientsFood ingredient functionsProduct processingVomiting
The invention belongs to the technical field of health product processing, and specifically relates to an alcoholism relieving solid beverage and a preparation method thereof. The alcoholism relieving solid beverage is mainly prepared from the following components: dried orange peel, haw, honeysuckle flower, hovenia dulcis thunb, root of kudzu vine, wolfberry, mulberry, chrysanthemum, licorice, honey, and maltodextrin. The provided alcoholism relieving solid beverage has the functions of reliving alcoholism, nourishing stomach, protecting liver, clearing heat, and removing toxin, at the same time can increase the drinking capacity of people, relieves the symptoms of alcoholism such as dizziness, nausea, vomiting, and the like; shortens the recovery time, and has the advantages of little side and toxic effect, good alcoholism relieving effect, and certain healthcare function. Furthermore, the solid beverage does not contain any heavy metal or toxic substance that is harmful to human body, and is healthy and harmless, and thus the solid beverage can be produced and sold in a large scale.
Owner:广东橘香斋大健康产业股份有限公司
Processing technology for flavor duck gizzards
InactiveCN103404894AWith lipid-loweringHave weight lossClimate change adaptationFood preparationBiotechnologyAmomum tsaoko
The invention discloses a processing technology for flavor duck gizzards. The processing technology mainly comprises the following steps: material selection, deodorization, pickling, formation, marinating, frying and stirring, package, sterilization, quality check and delivery into a storehouse. A pickling material is formed by mixing edible salt, cooking wine, mature vinegar, white granulated sugar, myrcia, puer tea and water; bittern is formed by mixing cinnamon, anise, amomum tsao-ko, sliced ginger, chilli, pepper, white granulated sugar, edible salt, cooking wine, edible-level fulvic acid, soybean sauce, litsea cubeba oil, sodium citrate, garlic, potassium sorbate and the like; halogen sweet pickled pepper is formed by pickling edible salt, mature vinegar and cooking wine for multiple days in fresh bittern. After the duck gizzards are fully pickled and marinated, spices and seasonings fully permeate into the duck gizzards; the meat of the duck gizzards is mellow; the flavor duck gizzards can stimulate the appetite and promote digestion; the halogen sweet pickled peppers are fried with the duck gizzards, the duck gizzards are mellow in fragrance, spicy and refreshing; the flavor duck gizzards are first-class flavor cooked food at home and for travel and are suitable for large-scale production.
Owner:KUNMING UNIV OF SCI & TECH
Jujube-flavored white spirit and brewing process thereof
InactiveCN104651182AReduce Methanol ContentFully fermentedAlcoholic beverage preparationYeastLiver and kidney
The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.
Owner:栗臣川
Salivation promoting and stomach nourishing Polygonatum sibiricum and buckwheat tea bag and preparation method thereof
The present invention discloses a salivation promoting and stomach nourishing Polygonatum sibiricum and buckwheat tea bag which is made of the following materials (parts by weight): 4-6 Polygonatum sibiricum, 3-4 spinach roots,0.8-1 Lagotis brevituba Maxim, 1-2 moringa oleifera leaves, 3-4 dehydrated oyster mushrooms, 3-4 camellia flowers, 4-5 buckwheat, 4-6 pork ribs, 7-8 fresh lotus roots, 3-5 shredded ginger, 3-4 Shaoxing rice wine, 3-5 onions, 2-3 dried small shrimps, 4-6 sea sedge powder, 3-5 royal jelly, 4-6 walnut powder, 7-9 tangerine leaf juice, 5-7 white lablab beans, 6-8 watermelons, 10-12 nutrition additive solution and an appropriate amount of water. The invented tea bag has multiple raw materials containing not only a variety of fruits and vegetables, walnut powder and other materials which are rich in vitamins and amino acids and protein, but also simmered rib soup which is rich in nutrient. The tea bag has salivation promoting and stomach nourishing efficacy and high nutritional value, and can improve human immunity with good health-care effects.
Owner:ANHUI XINXUTANG TEA CO LTD +1
Yin and yang equilibrium type life-nourishing natural food material tea preparation method
ActiveCN103859120AGood effectEasy to eatTea substituesFood preparationPolygonum fagopyrumPumpkin seed
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.
Owner:朱晓军
Seasoning wine and making method thereof
InactiveCN108740957AImprove fishy smellGood aroma effectFood ingredient functionsMonosodium glutamateCoriander seed
The invention relates to seasoning wine and a making method thereof. The seasoning wine is made with various plant spices, monosodium glutamate, edible salt, yellow cooking wine and water. The plant spices include, by weight, 0.5-0.75 part of anise, 0.2-0.3 part of tsaoko amomum fruit, 0.25-0.38 part of dried tangerine peel, 0.25-0.38 part of rhizome of lesser galangal, 0.25-0.38 part of cassiabarktree bark, 0.2-0.3 part of immature fruit of long pepper, 0.2-0.3 part of black pepper, 0.1-0.15 part of bay leaf, 0.1-0.15 part of coriander seed, 0.1-0.15 part of fennel, 0.1-0.15 part of rhizome of galanga resurrectionlily, 0.05-0.075 part of clove, and 0.1-0.2 part of Chinese hawthorn fruit. The seasoning wine can significantly remove raw smell of meat, allows no additional plant spices to beadded during cooking, has the functions of aroma enhancing, appetite improving, stomach nourishing, spleen invigorating to improve digestion, and is convenient to use.
Owner:河南圆梦生物工程有限公司
Plants drink capable of relieving or neutralizing the effect of alcohol and preparation method thereof
The present invention provides a plants drink capable of relieving or neutralizing the effect of alcohol and preparation method thereof, wherein the plants drink is prepared by the following raw materials according to the proportion: 2 to 4% kudzu root, 1 to 3% hovenia dulcis thumb, 1 to 3% doddor, 1 to 3% purple perilla,2 to 5% honey, 0.01 to 0.02% B6 and balance water. The plants drink can disintoxicate and stop vomiting by drinking the plants drink before drinking and has the advantages of liver protection, kidney protection and stomach nourishment.
Owner:SHANGHAI HENGHUA INDAL
Processing method for black tea from macadamia ternifolia leaves
The invention discloses a processing method for black tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, re-withering, kneading, unblocking, fermenting, drying, flavor improving and the like. According to the processing method, the natural macadamia ternifolia leaves and tender sugarcane leaves are used as raw materials, and are blended in proportion, the targeted processing techniques of sun-withering, kneading, fermenting and the like are adopted to fully blend effective constituents of the macadamia ternifolia leaves and the tender sugarcane leaves, the effective constituents are easy to leach, the taste is mellow, and the effects such as reducing blood pressure and reducing serum cholesterol are achieved.
Owner:SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
Lipid-lowering antihypertensive health tea and preparation method thereof
InactiveCN106212795AImprove immunityStrong tea fragranceTea extractionBlood pressureMaterial resources
The invention discloses lipid-lowering antihypertensive health tea. The lipid-lowering antihypertensive health tea comprises the following raw materials: gynostemma, Puer tea, chrysanthemums, lotus leaves, hawthorns, honeysuckle, mulberry leaves, cassia seed and uncaria. The invention further provides a preparation method of the lipid-lowering antihypertensive health tea, and the reparation method comprises the steps of performing decoction, filtering, blending, homogenizing, carrying out sterilization and the like. The invention further provides another preparation method of the lipid-lowering antihypertensive health tea, and the another preparation method comprises the following steps: uniformly mixing the raw materials after being ground, sieving, bagging, brewing and drinking. The lipid-lowering antihypertensive health tea disclosed by the invention can promote digestion and invigorate stomach, clear away heat and toxic materials, calm the liver and improve eyesight, lower lipid and blood pressure and improve the immunity, is reasonable in formula, simple in preparation method, wide in material resource and low in cost, concentrates and collects effective components of the Chinese medical herbs together to greatly improve the utilization rate of the effective components of the Chinese medical herbs, can further be carried around, and is convenient for drinking and suitable for all people to drink for a long term.
Owner:钟磊
Processing technology of okra jam
InactiveCN106307293AImprove utilization and nutritional valueImprove quality and tasteFood ingredient functionsNutrientPre treatment
The invention discloses a processing technology of okra jam. With okra as a main raw material, the processing technology comprises the steps of raw material pretreatment, pulping, enzyme treatment, dosing, homogenizing, concentration, filling, sterilization and the like. In the okra jam prepared by the technology, by adopting composite enzyme for treatment, the pectin layer between the okra cell layers can be decomposed, more nutrient substances can be separated out, and the utilization rate and nutritional value of the okra are improved; moreover, through twice steaming enzyme deactivation of the okra, the astringency in the okra can be removed, and the mouthfeel and quality of the okra jam are improved; and meanwhile, the okra jam has the healthcare functions of strengthening body and tonifying deficiency, protecting and nourishing stomach, improving human immunity and the like.
Owner:彭常安
Production method of health-care baijiu
InactiveCN108977306AHigh yieldStrong fragranceDigestive systemAntinoxious agentsActivated carbonHusk
The invention discloses a production method of health-care baijiu. The production method comprises the following steps of mixing sorghum, corns, wheat, buckwheat, polished round-grained rice and jujubes, soaking a mixture with water, mixing the soaked mixture with rice husks and bran, adding a urease-producing bacterium solution for material moisture treatment, performing retort filling for steaming, and performing discharging from the retort to obtain cooked grains; cooling the cooked grains, adding distiller's yeast for uniform stirring, adding the urease-producing bacterium solution to obtain a mixed fermented feed, performing stacking fermentation on the mixed fermented feed, and putting the mixed fermented feed after stacking fermentation into a pool for fermentation to obtain fermented grains; removing kernels of pawpaw, peaches and avocados, mixing the pawpaw, the peaches and the avocados after kernel removal with grapes, apples, fructus lycii, rhizoma dioscoreae, blueberries, olives, lotus seeds and spirulina, and performing pulping to obtain a slurry; mixing flos chrysanthemi indici, fiveleaf gynostemma herb, bulbus lilii, folium mori, folium isatidis with folium apocyni veneti, and performing extraction and concentration to obtain a leaching solution; mixing the fermented grains, the slurry and the leaching solution, and adding a fermenting enzyme for fermentation toobtain a brut; distilling the brut to obtain a base liquor; and adding activated carbon into the base liquor for adsorption, and performing freeze filtering, storage and blending to obtain the health-care baijiu.
Owner:安徽省碧绿春生物科技有限公司
Health tea with stomach protection function and preparation method thereof
InactiveCN103182051ANourishing the stomachInvigorating the spleen and eliminating dampnessPre-extraction tea treatmentDigestive systemAdditive ingredientAtractylodes macrocephala
The invention provides a health tea with stomach protection function, which comprises the following ingredients in parts by weight: 3-8 of Dahongpao tea leaves, 0.5-3 of ginseng, 0.5-3 of Atractylodes macrocephala, 0.5-3 of Poria cocos, 0.3-1.5 of Glycyrrhiza species, 1-3 of Villous anomum, 0.5-5 of sweet-scented osmanthus flowers, 1-3 of Officinal magnolia, 0.1-0.25 of hawthorn fruits, and 1-3 of lablab beans. Also, a preparation method of the health tea with stomach protection function is provided. With the reasonable formula, the ingredients in the health tea with stomach protection function have a synergistic effect, and the health tea has the effect of protecting the stomach and nourishing the stomach. Besides, the preparation method has a simple process and a low cost and is easy for production.
Owner:严丰丽
Processing technology of dumplings
InactiveCN107568586ANourishing the stomachWith fire reductionMixing/kneading structural elementsPipingEngineering
Owner:CHONGQING QIGE FOOD CO LTD
Suaeda salsa compound nutritional noodles and preparation method thereof
InactiveCN106666396AImprove microcirculationRich in nutrientsNatural extract food ingredientsFood ingredient functionsAdditive ingredientBearded tooth
The present invention relates to the technical field of noodle processing and relates to suaeda salsa compound nutritional noodles. The suaeda salsa compound nutritional noodles comprise the following components in parts by weight: 80-100 parts of wheat flour, 10-20 parts of pumpkin powder, 5-15 parts of lotus root starch, 10-20 parts of corn flour, 5-10 parts of white fungus powder, 5-10 parts of hericium erinaceus powder, 2-8 parts of wax gourd powder, 1-5 parts of bitter gourds, 2-8 parts of white radishes, 2-8 parts of spinach and 10-25 parts of suaeda salsa. The present invention also relates to a preparation method of the nutritional noodles. The preparation method comprises suaeda salsa juice preparation, vegetable juice preparation, bone soup preparation and noodle preparation. The nutritional noodles are rich in a plurality of vitamins, amino acids, trace elements, natural biogenetic salts and plant active ingredients, and balanced in nutrition, and have effects of tonifying the stomach, protecting the liver, and reducing blood fat and blood sugar.
Owner:WEIFANG YOURONG IND
Liver-protecting and hangover-alleviating snake gourd fruit juice and preparation method thereof
InactiveCN106071600ASweet and sour tasteGreat tasteNatural extract food ingredientsFood ingredient functionsCellulosePectinase
The invention discloses liver-protecting and hangover-alleviating snake gourd fruit juice and a preparation method thereof. The liver-protecting and hangover-alleviating snake gourd fruit juice is prepared from, by weight, 50-70 parts of a snake gourd fruit peel and snake gourd pulp mixture, 5-8 parts of purple grapes, 3-5 parts of hovenia dulcis thunb extract, 3-5 parts of a zingiber mioga extract, 10-20 parts of clam meat polysaccharide, 10-20 parts of honey, 8-15 parts of saccharomycetes, 5-40 parts of water, 3-5 parts of citric acid, 1-3 parts of pectinase and 1-3 parts of cellulose. The liver-protecting and hangover-alleviating snake gourd fruit juice is palatable in sourness and sweetness taste and rich in nutrition, has the health-care effects of enriching yin, nourishing kidney, invigorating nourishing the stomach, calming and protecting the liver, alleviating hangover and the like, is especially suitable for eating after drinking and is clear and good in color and luster, and a precipitation phenomenon does not occur after storage for one year.
Owner:QIANSHAN YOUYU TRICHOSANTHES KIRILOWII MAXIM DEV CO LTD
Health tea for conditioning chronic pharyngitis and preparation method therefor
InactiveCN107047864AFull of nutritionPromote formationDispersion deliveryTea extractionThroatAdditive ingredient
The invention provides a health tea for conditioning chronic pharyngitis and a preparation method therefor. The health tea for conditioning chronic pharyngitis is prepared from Pu'er tea, rosa roxburghii fruits, fructus momordicae and red dates as raw materials, and mint and lotus leaves auxiliary materials, through grinding, wall breaking, blending, drying, etc. During the preparation, powder of each ingredient is fine, loss of the raw material ingredients is reduced and meanwhile taste and brewing measurement of raw materials are improved, thus the health tea for conditioning chronic pharyngitis can be easily absorbed by the human body, is used to condition pharynx and larynx, diminish inflammation, and clear the throat and has an effect of conditioning and health care for chronic pharyngitis.
Owner:厦门特旭生物科技有限公司
Health-caring natural food additive
InactiveCN106562430ASynergisticInvigorating the spleen and improving intelligenceFood scienceCannabisFood additive
The invention discloses a health-caring natural food additive which is mainly prepared from: rose flowers, coix seeds, soybean lecithin. fructus cannabis, walnut powder, grape seed powder, lily, angelica sinensis, folium ginkgo, codonopsis pilosula, radix ophiopogonis, Chinese yam, jasmine flowers, red dates, Chinese wolfberries, astragalus membranaceus, lophatherum gracile, corn stigma, processed pinellia ternata, albizia flowers, and pawpaw powder. The food additive is produced with natural substances as raw materials, so that the food additive is safe and reliable and is harmless to human body. The food additive has the effects of fortifying the spleen and dispelling dampness, improving digestion, relieving accumulation and improving appetite. The components in the food additive have synergistic effects, so that the food additive has the effects of fortifying spleen and improving intelligence, improving digestion and nourishing stomach, has good taste and has no odor.
Owner:广西南宁市唐郎食品有限公司
Preparation technique for liquorice root black tea
InactiveCN105638962AGood absorption rateEffective without lossPre-extraction tea treatmentBlack teaToxic material
The invention discloses a preparation technique for liquorice root black tea. The preparation technique comprises the following steps of fresh leaf picking, withering, two-step-method rolling, fermenting and microwave drying; dried tea and liquorice root extracting solution mixing through ultrasonic spraying, primary spraying, spread airing, drying, secondary spraying, drying, spread airing and drying, wherein during primary spraying, 50-70 ml of liquorice root extracting solution is used per gram of tea, during secondary spraying, 30-50 ml of liquorice root extracting solution is used for per gram of tea, and the temperature is kept within the range from 35 DEG C to 40 DEG C during spraying. After the prepared liquorice root black tea is brewed tea flavor is sweet, aftertaste is long, and the liquorice root black tea has the effects of enriching the blood, nourishing the stomach, clearing away heat and toxic materials, expelling phlegm to arrest coughing and treating stomach duct and abdomen.
Owner:GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
Rhizoma polygonati and buckwheat tea bag with effects of promoting secretion of saliva or body fluid and nourishing stomach and preparation method thereof
The invention discloses a rhizoma polygonati and buckwheat tea bag with effects of promoting the secretion of saliva or body fluid and nourishing the stomach. The rhizoma polygonati and buckwheat tea bag is prepared from the following raw materials in parts by weight: 4-6 parts of rhizoma polygonati, 3-4 parts of spinach root, 0.8-1 part of Lagotis brevituba Maxim, 1-2 parts of Moringa oleifera leaf, 3-4 parts of dehydrated oyster mushroom, 3-4 parts of camellia, 4-5 parts of buckwheat, 4-6 parts of pork ribs, 7-8 parts of fresh lotus root, 3-5 parts of shredded ginger, 3-4 parts of shaohsing wine, 3-5 parts of onion, 2-3 parts of dried small shrimps, 4-6 parts of dried seaweed, 3-5 parts of royal jelly, 4-6 parts of walnut powder, 7-9 parts of tangerine leaf juice, 5-7 parts of white hyacinth bean, 6-8 parts of watermelon, 10-12 parts of nutritional addition liquid and a proper amount of water. The tea bag disclosed by the invention is diversified in raw material kinds, contains raw materials such as fruits, vegetables and walnut powder and is enriched in vitamins, amino acids and proteins. In addition, the soup braised by the pork ribs is enriched in nutrition, has the effects of promoting the secretion of saliva or body fluid and nourishing the stomach and improving the human immunity and is high in nutritive value and good in drinking health effect.
Owner:QINGYANG COUNTY CHANYUE FOOD IND & TRADE
Traditional Chinese medicine Liupu tea for regulating immunity and preparation method of traditional Chinese medicine Liupu tea
InactiveCN108041214AImprove immunityImprove efficacyPre-extraction tea treatmentAtractylodes macrocephalaSteaming
The invention discloses traditional Chinese medicine Liupu tea for regulating immunity. The traditional Chinese medicine Liupu tea is made of the following raw materials in parts by weight: 60-96 parts of crude Liupu tea, 1-10 parts of astragalus membranaceus, 1-10 parts of radix saposhnikoviae and 2-20 parts of atractylodes macrocephala. A preparation process of the traditional Chinese medicine Liupu tea comprises the following steps: firstly, screening and selecting crude Liupu tea, grading the crude Liupu tea, blending with astragalus membranaceus, the radix saposhnikoviae and the atractylodes macrocephala according to a formula ratio, performing primary steaming on half-finished product tea in a tea steaming machine, performing piling, performing secondary steaming and packaging, drying in the air, and performing aging. Due to adoption of the traditional Chinese medicine formula of the traditional Chinese medicine Liupu tea, effects of improving human immunity are achieved, and with the combination of healthcare effects and specific tea making processes of the Liupu tea, the effects and the tastes of the Liupu tea are further improved.
Owner:谢方明
Yoghourt purple rice juice and making method thereof
The invention discloses yoghourt purple rice juice and a making method thereof. The yoghourt purple rice juice comprises the following raw materials in parts by weight: 15-20 parts of milk powder or vegetable fat powder, 20-24 parts of primary taste fermented yoghourt, 8-15 parts of purple rice, 5-10 parts of honey or levulose and 30-40 parts of ice water. According to the yoghourt purple rice juice disclosed by the invention, the milk powder or the vegetable fat powder, the primary taste fermented yoghourt and the purple rice are used as main raw materials, and the honey or the levulose, a black rice anthocyan extraction solution and polished glutinous rice are used for cooperation, and the yoghourt purple rice juice is made. The yoghourt purple rice juice is good in mouth feel and uniquein taste; yoghourt has the health-care effects of invigorating the stomach, nourishing the stomach, easing constipation, moisturizing the intestine and enhancing immunity; and besides, the making technology is simple, and the product namely the yoghourt purple rice juice is safe, environmentally-friendly, free from side effects on human bodies and worth of popularization.
Owner:俞彦楠
Ginseng and hericium erinaceus powder
InactiveCN107242495AHigh nutritional valueIncrease contentNatural extract food ingredientsFood ingredient functionsBanana powderPreservative
The invention discloses ginseng and hericium erinaceus powder. The ginseng and hericium erinaceus powder is made from ginseng, Chinese yam, lotus seeds, poria cocos, rice, oats, red beans, hericium erinaceus, coix seeds, rock candy, taro powder, A barley powder and AD banana powder. The ginseng and hericium erinaceus powder has the advantages of being diversified in nutrition and convenient to brew, having golden yellow color and luster and sweet and fragrant taste, being free of preservatives during drying and storage and the like, is fully utilized and has the effects of invigorating the circulation of blood, nourishing the stomach, expelling toxin, beautifying skin and the like.
Owner:上海贯康健康科技股份有限公司
A peeled shrimp-sea sedge-dendrobium solid beverage and a preparing method thereof
InactiveCN104256837ADendrobium candidum content is highNourishing the stomachFood ingredient functionsFood preparationBiotechnologyNutrition
A peeled shrimp-sea sedge-dendrobium solid beverage is disclosed. The beverage is prepared from following raw materials by weight: 10-12 parts of sea sedge, 8-10 parts of peeled shrimp, 15-16 parts of dendrobium officinale, 9-12 parts of rye flour, 8-10 parts of brown granulated sugar, 6-7 parts of cichorium endivia L., 10-12 parts of pineapple juice, 7-8 parts of hylocereus undulatus britt, 5-6 parts of fresh straw mushroom, 2-3 parts of cassia bark, 0.8-1 part of scented magnolia flower, 1-2 parts of angelica keiskei, 5-6 parts of royal jelly, 6-8 parts of 'Sanqing' bean powder, 6-7 parts of pear blossom, 0.8-1 part of dwarf cowlily rhizome, 7-9 parts of corn protein powder, 6-7 parts of wax gourd, 9-10 parts of nutrition additives, a proper amount of salt and a proper amount of water. The beverage is high in the content of the dendrobium officinale, and has functions of promoting secretion of saliva or body fluid and tonifying stomach. The beverage also comprises the peeled shrimp, the sea sedge, the fresh straw mushroom, and a plurality of fruits and vegetables, and is rich in nutrition and high in protein content. The beverage comprises abundant mineral compounds such as potassium, iodine, magnesium and phosphorous; vitamins; amino acids; and the like. The beverage has an important adjusting function for cardiomotility, protects a cardiovascular system well and has functions of tonifying spleen and benefiting qi.
Owner:明光市银岭山生态农业科技有限公司
Nutrient meal replacement powder and preparation method thereof
PendingCN109288044AFragrantDelicate tasteFood ingredient as mouthfeel improving agentNutrientMeal replacement
The invention relates to the technical field of food, in particular to nutrient meal replacement powder and a preparation method thereof. The nutrient meal replacement powder comprises raw materials in parts by weight as follows: 60-80 parts of fruits and vegetables, grain, coarse cereals and nuts, 1-20 parts of pu'er tea, 1-20 parts of corn stigma and 0-20 parts of a food additive. The corn stigma tea is used as a dispersion liquid and reasonably matched with components such as fruits and vegetables, grain, coarse cereals and nuts, so that the produced nutrient meal replacement powder can remove greasiness and protect the stomach and has high satiety and good brewing performance.
Owner:芜湖绿而优农业科技有限公司
Preparation method of ganoderma lucidum and red jujube yoghourt
PendingCN110604179AImprove physical propertiesGreat tasteMilk preparationFood ingredient as mouthfeel improving agentZiziphus jujubaChinese Jujube
The invention discloses a preparation method of ganoderma lucidum and red jujube yoghourt. The preparation method comprises the following steps of (1) preparing ingredients in a weight ratio of 10-15%of nonfat dry milk, 6-8% of cane sugar, 5-20% of ganoderma lucidum and red jujube fermentation liquor, 0-5% of red jujube granules and the balance water; (2) performing uniform mixing and sterilization: performing uniform mixing through mechanical stirring, and performing sterilization at 80-90 DEG C for 18-22 minutes; (3) performing inoculation and subpackaging: performing cooling to 42-46 DEG C, adding yoghourt fermentation bacterium liquor, performing uniform mixing, performing subpackaging into yoghourt bottles, and performing sealing well; and (4) performing fermentation and performing cooling. Through the steps of preparing yoghourt ingredients, fermenting the yoghourt and the like, the ganoderma lucidum and red jujube yoghourt is obtained, nutrition, mouth feel of red jujubes, oxidation resisting efficacy and the like are given to the ganoderma lucidum and red jujube yoghourt, besides, the use of thickening agents and preservatives is reduced, and the ganoderma lucidum and redjujube yoghourt facilitates the health of human bodies.
Owner:HUAIYIN TEACHERS COLLEGE
A hangover solid beverage and preparation method thereof
ActiveCN105533380BNourishing the stomachHas liver protectionNatural extract food ingredientsFood ingredient functionsAlcoholismsToxic material
Owner:广东橘香斋大健康产业股份有限公司
Preparation method of black rice substitutional tea
The invention discloses a preparation method of black rice substitutional tea. The black rice substitutional tea is prepared by mixing and baking early season black rice harvested 7-10d in advance with black tea. The early harvested black rice has the characteristics of high cyanidin content and low surface hardness of black rice compared with black rice of a normal cycle, and the black rice substitutional tea prepared from the early harvested black rice as a raw material has the characteristics of deep color and thick fragrance; the black rice substitutional tea is infused with Bama small molecule water, so the solubility and dissolution rate of cyanidin and other components can be improved; by performing irradiation treatment with low dose 60Co-gamma rays before baking, the solubility and dissolution rate of the nutrient substances in the black rice substitutional tea can be improved; and by performing irradiation treatment with high dose 60Co-gamma rays after baking, the loss rate of cyanidin in the storage process of the black rice substitutional tea can be reduced.
Owner:广西巴马绿都生态农业发展有限公司
Preparation method of chitosan and noni fruit composite appetizing granules
The invention relates to a preparation method of chitosan and noni fruit composite appetizing granules. The granules mainly comprise, by mass, 30%-50% of xylitol powder, 7%-16% of noni fruit pulp, 2%-6% of plum pulp, 3%-8% of hawthorn pulp, 5%-12% of orange juice, 3%-9% of kiwifruit juice, 3%-10% of grape juice, 2%-7% of chitosan powder, 4%-10% of Chinese yam freeze-dried powder and 4%-9% of mungbean freeze-dried powder. The raw and auxiliary materials are subjected to boiling, juicing, free-drying, crushing, sieving and other processes to obtain pulp, juice and dry powder for use, and the raw and auxiliary materials are composited through three-dimensional mixing, granulation and other technologies to obtain the finished product. The product has the advantages that noni fruit pulp and chitosan are added while a variety of appetizing raw and auxiliary materials are used, so that the product has multiple functions and is good in taste, convenient to carry and suitable for various occasions and different people to eat.
Owner:HARBIN INST OF TECH
Fruit breakfast biscuit
InactiveCN108552288ASoft tasteFull of nutritionDough treatmentBakery productsFruit FlavorDried fruits
The present invention discloses fruit breakfast biscuit. The fruit breakfast biscuit consists of the following raw materials: 130-160 parts of low-gluten flour, 40-60 parts of corn flour, 80-100 partsof butter, 60-80 parts of maple syrup, 45-60 parts of egg liquid, 8-10 parts of vegetable oil, 20-30 parts of dried fruits and 5-8 parts of a nutritional additive. Specific processes of stirring, mixing, shaping, baking and packaging are conducted to obtain a finished product. In the breakfast biscuit, the syrup is used to replace white sugar in traditional processes and does not cause rising ofblood sugar; the corn flour, dried fruits, etc. are added, so that the biscuit is softer in mouthfeel, has a fruit flavor, is sweet but not greasy and nutrient-rich, and also has health-care functionsof dietary therapy, stomach-nourishing, etc.
Owner:WUHU HYK FOOD CO LTD
Detoxifying lipid-decreasing tea and preparation method thereof
The invention relates to a detoxifying lipid-decreasing tea and a preparation method thereof. The method comprises the following steps: taking puer tea, roxburgh rose and red dates as raw materials; supplementing by aloe and lotus leaves; smashing; breaking the cells; mixing; drying. In a preparation process, the powder of the raw materials is more fine and smooth; the loss of raw material components is reduced; the taste of the raw materials and the brewing measurement are promoted; the detoxifying lipid-decreasing tea can be easily absorbed by human body; the detoxifying lipid-decreasing tea has the healthcare effects of detoxifying, clearing intestines, regulating constipation, protecting intestines and stomach, losing weight, building body, regulating body and reducing high cholesterol, high blood pressure and high blood sugar.
Owner:厦门特旭生物科技有限公司
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