69results about How to "Nourishing the stomach" patented technology

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

The invention belongs to the technical field of food processing, and discloses a processing technology of quick-freezing dumplings. The processing technology comprises the following steps of preparingdumpling wrappers, making fillings, making dumplings, performing quick-freezing and performing packing. During preparing of the dumpling wrappers, a dough mixing device is utilized for preparing dough. The dough mixing device comprises a feeding cylinder, a premixing mechanism, a water pump and a stirring mechanism, wherein two ends of the feeding cylinder are opened; the premixing mechanism comprises a mixing barrel, a supporting table, a first scattering rod and a second scattering rod; a plurality of feed openings are formed in the supporting table; the bottom of the supporting table is fixedly connected with the bottom of the mixing barrel; an electromagnet, an electric conducting piece and two trigger rods are arranged in the first scattering rod; a first magnet is arranged on the left side of the second scattering rod, and a second magnet is arranged on the right side of the second scattering rod; the stirring mechanism comprises a stirring barrel, a stirring shaft and a motor;and a water inlet pipe is connected to the water pump, and is connected to the inner part of the stirring barrel. According to the processing technology disclosed by the invention, the problem that inthe prior art, in the process of dough mixing, the mixing of flour and yeast powder is uneven, so that the fermentation of the dough is uneven is solved.

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.

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.

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.

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.

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.

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.

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.

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.

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.