65results about How to "Preserve medicinal value" patented technology

The invention provides an olive lozenge and is preparing process, wherein the raw material comprises olive powder or olive concentration liquid, glucose,glycyrrhizin, citric acid,xylitol, calcium citrate, maltose dextrin, sodium erythorbate, acesulfame potassium, starch, sodium carboxymethylcellulose, one or more of lemon yellow, sunset yellow, sodium-copper chlorophyllin, perfume compound and magnesium stearate powder. The preparing process consists of mixing various proportions, stirring homogeneously, passing through 16 mesh sieves, and drying, making particles, charging perfume compound and magnesium stearate powder, seasoning in V type mahicne, compacting into tablets of various shapes.

The invention relates to a production process of an Abelmoschus esculentus solid drink. The production process comprises the following steps: adding water into Abelmoschus esculentus, heating, extracting, mixing two-time extraction solutions, concentrating, adding medicinal dextrin of a prescribing amount into the concentrated solution, spraying and drying to obtain powdery granules, then carrying out external packaging, and entering warehouses, wherein 6000g of fresh Abelmoschus esculentus fruits and 120g of medicinal dextrin are proportioned to prepare 100 packages of products, each package contains 3g of products. The production process provides a new Abelmoschus esculentus eating method, can overcome the defect that the Abelmoschus esculentus is not easy to store, keeps the medicinal value of the Abelmoschus esculentus, has the efficacies on protecting liver, nourishing stomach and resisting fatigue, has rich nutrition and specific flavor.

The invention provides a making method of dendrobium scented tea. The making method comprises the four steps of raw material selecting, color protecting, drying and packaging. According to the making method of the dendrobium scented tea, damage of a traditional stir-frying method on the appearance, the color and luster and the effects of flowers is avoided, the color and luster of the flowers are kept through the color protecting process, the water content of the dried dendrobium flowers is controlled, and therefore the dendrobium flowers can be preserved for a long time. According to the dendrobium scented tea, the green and astringency mouthfeel generated during fresh eating of the fresh flowers is removed due to the fact that the dendrobium flowers are processed, and the made dendrobium scented tea retains the medicinal value of dendrobium, is fragrant and smooth in mouthfeel and has the effects of dispelling melancholy and unburdening the heart, nourishing yin and moisturizing the lung, enhancing the immunity, resisting senility and the like if the dendrobium scented tea is drunk for a long term.

The present invention relates to food technology, and is especially effervescent fruit and vegetable tablet and its making process. The effervescent fruit and vegetable tablet includes fruit and vegetable extract powder, sorbitol, liquiritigenin, citric acid, malic acid, sodium bicarbonate, sodium isoascorbate, AK sugar, aspartame and polyethylene glycol in certain weight proportion. The fruit and vegetable extract powder is made with various kinds of fruits and vegetable. The effervescent fruit and vegetable tablet has the advantages of high bioavailability, easy carrying and serving, high solubility, and convenient storage.

The invention discloses lucid ganoderma coffee which comprises the following materials: 0.2 percent of table salt, 0.2 percent of calcium phosphate, 0.2 percent of carrageenan, 0.4 percent of coffee powder essence, 9 percent of instant coffee powder, 10 percent of whole milk powder, 20 percent of vegetable fat powder, 35 percent of lucid ganoderma particulates and 25 percent of white granulated sugar. The mixed materials are poured into a mixer of V model to be mixed for 30 minutes, the mixed materials are packaged into specified packages through an automatic packaging unit, and finally the packages are detected with a metal detecting instrument to ensure that the finished product is free of metal. The defects of the prior art are overcome, and lucid ganoderma, especially Jingde whiteboard lucid ganoderma is taken as the material and is subjected to extraction and granulation to prepare the lucid ganoderma coffee. In the prepared lucid ganoderma coffee, the original nutritious and medicinal value of the lucid ganoderma are reserved, and the taste and the refreshing effect of coffee are also reserved. The lucid ganoderma coffee is packaged and is convenient to carry and use.

The invention relates to a preparation method of nourishing black rice tea. The preparation method comprises the steps of (1) putting black rice into a washing tank firstly, simultaneously adding sodium bicarbonate and purified water the weight of which is 4-5 times that of the rice, soaking for 20min at 40 DEG C, then discharging washing water containing weak base, and adding purified water the weight of which is 4-5 times that of the rice again for rinsing, wherein the operation lasts for 15-30min each time, and is repeated twice; (2) blowing hot air with the temperature of 60-85 DEG C so as to rapidly dry rice hulls; (3) sieving the dried black rice hulls, and removing the hulls by a huller; (4) drying the black rice subjected to hull removal through a tunnel-based microwave drying machine; (5) adding tea polyphenol and jujube glycoside according to proportion, and stirring uniformly; (6) adding honey and white granulated sugar, and frying for 10-20min at 80 DEG C-100 DEG C; and (7) drying and bagging the dried block rice. According to the preparation method, the microwave drying is adopted, functions of sterilization and plant cell disruption are included in the drying process, the black rice tea produced by the invention reserves the nutritive values and medicinal values of the black rice, and is added with high-content extracted essences, namely tea polyphenol and jujube glycoside, so as to be beneficial to the sufficient absorption for the heath of people.

The invention provides a wormwood sprout tea and a preparation method thereof, and belongs to the technical field of tea drink preparation. The wormwood sprout tea is prepared by using fresh wormwood sprouts as raw material, after sequential steps of picking, high-temperature detoxification, deactivation of enzymes, rolling, frying, shaping, drying and fermentation. While reserving the medical value of the wormwood sprouts in the wormwood sprout tea, most bitter taste of the wormwood sprouts is removed, thus the finished wormwood sprout tea product has the unique faint scent of the wormwood sprouts; by full fermentation, the wormwood sprout tea has a good appearance, a mellow and normal taste, a pure and clear color of tea liquor, and a strong and lasting fragrance; the fragrance of the wormwood tea is stronger when it is stored for a longer period.

The invention discloses a raw material formula of the lemon lozenge and a preparation process thereof. The raw material formula comprises the following raw materials: lemon powder or lemon concentrated solution, excellent powdered sugar or xyllitol, glycyrrhizin, starch, one or more of lemon yellow or sunset yellow and lemon oil. The lemon lozenge solves the problem that the lemon is peracid and diet and cannot be directly eaten, and solves the technical problems for directly performing the fruit powder. The lemon lozenge has the advantages of effective biological activity and easy absorption, and maintains a great amount of nutrients and Vc of the lemon. The product is also a leisure product with low calorie and functions, not only maintains the original unique flavor of the lemon, but also maintains the biological activity and the unique pharmaceutical value of the lemon. The product is rich in vitamins, organic acid, limonoid, flavonoid and hemiterpene substances, can moisten the throat, and can diminish the inflammation. Organic acid can resist the fatigue, activate the blood vessel, and can promote the digestion of the human body, and also has the auxiliary functions for clearing the intestines and stomach, reducing the cholesterol, improving the appetite, and the like.

The invention discloses giant salamander bone healthcare wine and a preparation method thereof. The giant salamander bone healthcare wine is prepared from the following raw materials: giant salamander bone, pawpaw, hemlock parsley, Chinese cinnamon, Chinese yam, Chinese wolfberry, rock candy, radix stephaniae tetrandrae, poria, eucommia, loose knot, radix gentianae macrophyllae, heracleum hemsleyanum michaux, silkworm excrement, honey and low white wine. The preparation method comprises the following steps of: cleaning the giant salamander bone and obtaining the giant salamander pure cartilage; soaking the pure cartilage in water for 20-30 minutes; taking out the pure cartilage, airing and grinding into powder; and grinding the medicinal materials at the weight ratio into powder respectively; uniformly mixing the powder obtained by the two steps; and placing the mixture in a gauze bag, placing the gauze bag in the white wine, and sealing and soaking for not less than two months to obtain the giant salamander bone healthcare wine. The giant salamander bone healthcare wine provided by the invention has good mouthfeel without fishy smell; the medicinal value of the giant salamander bone is reserved relatively well; in combination with Chinese herbal medicines, the giant salamander bone healthcare wine has the functions of nourishing yin and tonifying kidney, replenishing blood and moving qi and delaying senescence after long-term drinking; and moreover, the healthcare wine improves the hematopoiesis and immunologic function, has a good effect on the cardiovascular and cerebrovascular diseases and pernicious anemia, and also can effectively assist in treating cancer.

The embodiment of the invention discloses greengage beverage and a preparation method thereof. The beverage comprises the following components of: greengage, water, dextrose, lemon, aloe, root of kudzu vine and the like, and is prepared by the following steps of: soaking, peeling off, sterilizing, pulping, regulating, homogenizing, filling and the like. The greengage beverage disclosed by the invention has the curative effects of stimulating appetite, prompting the secretion of saliva and quenching thirst, assisting to digestion, defecating blood, allaying tiredness and the like.

The invention discloses a manufacturing method of dried persimmons, and the manufacturing method of the dried persimmon comprises the following seven steps: harvesting and selecting materials, cleaning peeling, sunning pressing kneading, fumigating with sulfur and deastringenting, kneading sunning shaping, stacking covering frosting, and chilling and drying in air. By processes of manual peeling and manual shaping, and the like, loss of proteins, sugar, trace elements and other vitamins and the like of the dried persimmons can be prevented, original flavor and nutrients of the dried persimmons can be effectively preserved, the appearance of the dried persimmons cannot be easily damaged by manual operation, the manual operation is uniform in force, color is good; through the processes of fumigating with the sulfur and deastringenting, and subsequent chilling and drying in the air, tannin-induced astringent taste can be effectively removed, the anti-astringent phenomenon in the later drying process can be prevented, so that good taste of the dried persimmons can be ensured. The dried persimmons have dry cores, keep the flavor of persimmon fruits, have even appearance and better color, ensure the good taste without damaging the medical value, can be used as edible food, can also be used as a medicine and can be eaten directly.

Formula of royal jelly wine and its production and its production are disclosed. The formula consists of polished glutinous rice 10-30proprotion, water 15-45proportion, pure honey 20-70proportion, and royal jelly 30-10proprotion. The procedure is carried out by washing rice, filtering, raising temperature, steaming it prepared, adding into saccharomycete and polished glutinous rice in proportion of 0.5-2:100, fermenting, adding into water proportionally, sealed storing, fermenting for 10-30hrs, adding into pure honey proportionally, sealed storing, fermenting for 3-10days, adding into royal jelly proportionally, sealed storing, fermenting for 40-120days, rotating cylinder, filtering and depositing to obtain royal jelly wine. It has improved technology and good quality.

The invention belongs to the technical field of health-care foods, which relates to wild ginseng granules and a preparation method thereof.A recipe of the wild ginseng granules comprises the following components: 30-60% of wild ginseng powder, 20-50% of diluting agent, a right amount of adhesive, 1-10% of disintegrating agent and 0.1-15% of sweetening agent. The preparation method of the wild ginseng granules comprises the following steps: taking high-quality wild ginseng, drying, sterilizing, pulverizing, sieving by a sieve of 80-100 meshes to obtain the wild ginseng powder, sieving the diluting agent, the disintegrating agent and the sweetening agent by a sieve of 80-100 meshes, mixing the mixture with the wild ginseng powder evenly, adding the adhesive, granulating, drying and straightening to obtain the wild ginseng granules. The wild ginseng granules retain the medicinal value of the original wild ginseng and have the characteristic of convenient carrying and use.

The invention discloses a brewing process of lily rice vinegar. The brewing process comprises the steps of smashing glutinous rice and lily, adding water, calcium chloride and alpha-amylase, cooking, liquefying, and saccharifying by adding a saccharifying enzyme after cooling; then, fermenting by adding yeast and acid protease; next, adding acetic acid bacteria to further ferment; and finally, filtering to obtain the clear and transparent lily rice vinegar. By using the brewing process, the medicinal value and nutrient component of lily are sufficiently remained, and the healthcare function of the rice vinegar is improved; and the lily rice vinegar is brewed by using a liquid fermentation method, so that the content of amino acid is increased, furthermore the acid taste of the vinegar is soft, and meanwhile the lily rice vinegar has the fragrance of vinegar and the aroma of lily.

The invention discloses an active fungus beverage and a preparation method thereof. The active fungus beverage is prepared from the following raw materials in parts by weight: 90-100 parts of traditional Chinese medicine extract base materials, 2-5 parts of honey and 2-5 parts of oligosaccharide, wherein the oligosaccharide is isomaltooligosacharide or soybean oligosaccharides. The active fungus beverage disclosed by the invention is obtained through mixing of the traditional Chinese medicine extract base materials with the honey and the oligosaccharide, and is sour and sweet in mouth feel, unique in flavor, natural and refreshing, fragrant and rich in taste and suitable for all kinds of crowds to drink. The beverage stores the nutrition and the medical value of traditional Chinese medicine extracts, so that the beverage can remove liver fire for improving eyesight, clear heat to reduce pathogenic fire, reduce blood pressure, reduce blood pressure, improve sleep, activate immunocyte of human bodies, strengthen the immunocompetence of organisms, absorb heavy metals, restrain the propagation of putrefactive bacteria in intestines, improve digestion functions and prevent constipation, and the beverage contains various nutrient substances of probiotics active components, amino acids, vitamins and the like.

The invention discloses a gynostemme pentaphylium soft capsule and its preparing process, wherein the capsule includes capsule shell and capsule liquid, wherein the capsule shell comprises gelatin, glycerin, methyl hydroxybenzoate and purified water, wherein the percentages by weight of the compositions is 1:0.35:0.1:0.003:1, while the capsule liquid comprises gynostemma pentaphylla triterpenes, polyethylene glycol -400 and propylene glycol by the weight percent of 2:7:1. The medicinal granules are obtained from allocated capsule shell and capsule liquid in the soft capsule making machine.

The present invention provides a preparation method of agalloch eaglewood leaf substitute tea. The method comprises the following steps: 1) sterilizing and wall-breaking fresh agalloch eaglewood leaves; 2) successively conducting air-drying, shaking and enzyme-deactivating of the treated fresh leaves in the step 1); 3) kneading and shaping the enzyme-deactivated fresh leaves and dispersing the shaped fresh leaves until the fresh leaves are granular; 4) conducting a first baking of the shaped fresh leaf granules; 5) conducting natural fermentation of the fresh leaf granules after baking in thestep 4) and conducting a second baking after the fermentation; and 6) removing powder, blowing away tea residues and obtaining a finished product of the agalloch eaglewood leaf substitute tea.

The invention provides chrysophoron incense and a making method thereof. The chrysophoron incense comprises the following components in parts by weight: 20-30 parts of chrysophoron, 50-60 parts of agilawood board, 10-20 parts of agilawood shell and 20-30 parts of nanmu bark. The chrysophoron incense is completely prepared from natural incense drugs, wherein the chrysophoron is used as a main fragrant material, the agilawood board and the agilawood shell are used as combustion-supporting materials and the nanmu bark is used as a binding material. When the incense is burned, the medicinal components in the chrysophoron can be burned and volatilized into air. The incense not only maintains the traditional fragrance of the chrysophoron but also can realize the medicinal value of the chrysophoron in the manner of breathing.

A processing method of scented tea is provided. Fresh flowers are adopted as raw materials. The method includes a step of sorting, a step of cleaning, a step of spreading, a step of airing, a step of fixing, namely a step of setting the temperature of a famous-tea stir-frying machine to 300 +/-10 DEG C, heating to the set temperature, coating a pan with a proper amount of tea oil, wiping, adding 250-300 g of the fresh flowers, evenly spreading the flowers on the bottom of the pan and stir-frying continuously, a step of reducing the height of a stir-frying plate when the flowers are withered and shriveled and stir-frying until the flowers are soft, granular and slightly yellow, a step of gradually increasing pressure onto the flowers to make appearances of the granular flowers flat and smooth and taking the flowers out of the pan, a step of sieving the flowers with set forms through a sieve having a size of 80 meshes, spreading the sieved flowers into a roasting tray in a level manner, putting into an air blast drying machine the temperature of which is set to be 200 +/-10 DEG C, roasting for 5-10 min, and taking the flowers out when the water content is less than 8.0%, a step of sorting, and a step of packaging and putting into storage. The method is advantageous in that easy storage and carrying of the fresh flowers are achieved, green and astringency taste when the fresh flowers are ate when the fresh flowers are fresh is removed, and reasonable and effective development and utilization of dendrobium huoshanense flowers are achieved.

The invention discloses royal jelly food having effects of clearing heat and removing toxins. The royal jelly food is prepared from raw materials in parts by weight as follows: 20-50 parts of royal jelly, 5-15 parts of honey, 1-5 parts of propolis, 1-5 parts of bee pollen, 1-2 parts of microcrystalline cellulose, 1-3 parts of maltodextrin, 10-20 parts of glutinous rice, 0.01-0.5 parts of yeast powder, 20-40 parts of water and 1-2 parts of a Chinese herbal medicine extract, wherein the Chinese herbal medicine extract is prepared from raw materials in parts by weight as follows: 1-4 parts of chrysanthemums, 5-15 parts of amur cork-tree, 2-12 parts of garlic, 1-5 parts of baical skullcap roots, 6-12 parts of heterophylly falsestarwort roots, 4-10 parts of liquorice roots, 1-5 parts of dark plums, 5-10 parts of motherwort herbs, 2-6 parts of bamboo leaves, 2-10 parts of mint and 5-15 parts of lotus leaves. The technology is simple, operation is convenient, original nutritional ingredients, medical value and biological activity of the royal jelly as well as the comprehensive adjusting and balancing effect of the royal jelly on physiological functions of human bodies can be effectively reserved, and a person digests the food rapidly after eating the food.

The invention discloses a bee product wine. The bee product wine is prepared from the following raw materials in parts by weight: 10 to 20 parts of honey, 15 to 25 parts of royal jelly, 30 to 45 partsof sorghum, 18 to 30 parts of corn, 5 to 10 parts of fructus lycii, 3 to 8 parts of rhizoma polygonati, 4 to 9 parts of herba cistanche, 5 to 10 parts of caterpillar fungus, 10 to 20 parts of winterjujube, 8 to 13 parts of dried longan pulp, 2 to 5 parts of saccharomycetes, 1 to 3 parts of distiller's yeast, 3 to 6 parts of honeysuckle flower, and a proper amount of water. The bee product wine has the advantages that the content of nutritional components is high, the absorbing and utilization rate is high, and the health-care effect is good; any preservative and additive are not contained, the quality warranty period is long, and the bee product wine is suitable for being popularized.

The invention relates to the field of paeonia lactiflora pall planting, in particular to an insect prevention slow-release fertilizer recipe for paeonia lactiflora pall planting. The recipe comprises the following ingredients in percentage by mass: 25 to 40 percent of organic compound fertilizers, 6 to 15 percent of urea, 1 to 3 percent of clean liquid dung, 15 to 23 percent of slow-release materials, 8 to 12 percent of insect-proof materials and the balance of copper sulfate solution. The invention also discloses a preparation method of the insect prevention slow-release fertilizer recipe for paeonia lactiflora pall planting. The preparation method comprises the following steps of (1) putting one kind or several kinds of materials of sod calcareous soil, poultry dung, humus and traditional Chinese medicine slag into a stirrer; (2) filtering materials generated after the excrement still standing through a filtering screen to obtain clean liquid dung; (3) using a pulverizer for jointly pulverizing one kind or several kinds of materials of granite, gravel, marble, magmatite and sandstone; then, mixing wheat bran, mung bean paste, bean curd slag and alamo trees; uniformly mixing the mixture. The medical value of the paeonia lactiflora pall is maintained, and wide market application prospects are realized.