105results about How to "Prevent bowel cancer" patented technology

The invention discloses cancer-preventing and anti-cancer health-care flour comprising blackberries, which is prepared from the following raw materials by weight in parts: 6-8 parts of blackberry, 40-50 parts of wheatmeal, 12-15 parts of maize, 8-10 parts of sword bean, 2-3 parts of sea cucmber, 3-4 parts of Lentinus edodes, 2-3 parts of tremella, 2-3 parts of black lycium chinense, 1-2 parts of purple cabbage, 1-2 parts of purslane, 2-3 parts of radix polygonati officinalis, 2-3 parts of rhizoma polygonati, 1-2 parts of folium ginseng, 1-2 parts of glossy privet fruit, 1-2 parts of poria cocos, 1-2 parts of moutan bark, 2-3 parts of gynostemma pentaphylla, 1-2 parts of pseudo-ginseng, 2-3 parts of green tea powder, and 1-2 parts of rhizoma curcumae longae. The flour prepared by the invention is unique in taste, processes a blackberry flavor, is rich in nutrition, is easy to digest, is suitable for processing various foods, and has the effects of preventing and curing cancer, regulating blood sugar level, lowering blood pressure, reducing blood fat, preventing arteriosclerosis, improving immunity, delaying senescence and maintaining beauty and keeping young after being eaten for a long time.

The invention provides healthcare soybean milk and belongs to the technical field of the production of bean products. The invention particularly relates to a method capable of improving the taste of the bean products, and soybean milk which can increase the functions of nutrition and healthcare. The healthcare soybean milk which has rich nutriments, special mouthfeel, no waste and good feast is provided. The adopted technical scheme comprises the following steps of: mixing soybeans, peas and black beans; cleaning the mixed beans through clear water; adding water in the mixed beans and pulping after the mixed beans are soaked for 4-6 hours, wherein the pulp is not separated from bean dregs; mixing brown rice, pearl barley, common yam rhizome, buckwheat, gingko and lotus root powder, adding water in the mixture, and beating the mixture into small pasty particles; boiling the mixture of the two liquids together through big fire, and continuously stirring the mixture; switching the big fire into soft fire after the mixture is boiled; adding oats into the mixture, and continuously stirring and boiling the mixture for 10-15min; and finally adding stir-fried black sesame powder. The method is applied in the technical field of the production of the soybean milk.

The invention provides a dietary fiber fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials parts by weight: 80 to 100 parts of minced fillet, 3-5 parts of prime condition, 50-70 parts of modified starch, 4-6 parts of dietary fiber, 80-100 parts of emulsion paste, 0.1-0.25 part of phosphate, 10-15 parts of garlic, 5-6 parts of salt, 5-6 parts of white granulated sugar and 2.5-3.5 parts of condiment, wherein the emulsifier is prepared based on the mass ratio of the soy isolate protein to the water of 1:(3-4). The invention also provides a method for preparing the fish ball. The high-quality dietary fiber with a proper rate is added into the traditional fish ball, the traditional diet is not changed, the health-care effects of reducing the blood sugar, reducing the cholesterol, losing weight and preventing the intestinal cancer, constipation and cardiovascular diseases are achieved, and the dietary fiber fish ball meets the low-salt diet national health requirement.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and / or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and / or grain paste is prepared from, by weight, 1-100 parts of nut paste and / or grain paste, 0-50 parts of sugar and / or sugar substitute and 103-109 cfu / mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and / or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention provides a composite nutrient dried rolled bean curd and preparation method thereof, which solve the problem that the prior dried rolled bean curd has no function of reducing blood fat, promoting intestinal tract health and improving diabetes function. The raw materials of the composite nutrient dried rolled bean curd comprise: 100 weight parts of soybeans and 10-100 weight parts of vegetables. The preparation method comprises the following steps: (1) removing impurities from the soybeans, peeling and soaking the soybeans; refining the soaked soybeans; (2) crushing, refining and filtering the clean and drained-off vegetables to obtain a vegetable juice and adjusting the pH value of the vegetable juice to 6.8-7.4; (3) cooking the soybean milk and the vegetable juice in a boiler; filtering the cooked mixture and guiding the filtered mixture into an evaporation boiler to be heated and extracting the oil skin out and shaping and drying the oil skin after the oil skin is formed on the mixture surface, finally the composite nutrient dried rolled bean curd is obtained. The composite nutrient dried rolled bean curd has function of reducing blood fat, promoting intestinal tract health and improving diabetes function.

The invention discloses a multi-cereal crude fiber dietary fine dried noodle and a processing method thereof. Raw materials for the multi-cereal crude fiber dietary fine dried noodle comprise, by weight, 28 to 32 parts of strong noodle flour, 15 to 20 parts of brown rice, 7 to 9 parts of buckwheat, 7 to 9 parts of glutinous rice, 7 to 9 parts of corn, 7 to 9 parts of soya bean, 0.4 to 0.6 part ofginkgo leaves, 0.5 to 1.0 part of a pachymaran preparation, 4 to 6 parts of walnut, 4 to 6 parts of raw rehmannia root, 7 to 9 parts of seeds of Job's tears and 0.6 to 1.0 part of iodized edible salt. According to the invention, a formula for the multi-cereal crude fiber dietary fine dried noodle is reasonable, natural color and flavor of the produced multi-cereal crude fiber dietary fine dried noodle can be maintained on the basis that a pigment and a color protection agent are not used, the health property and organoleptic quality of the fine dried noodle are improved, and the fine dried noodle has the effects on reducing blood sugar, blood lipid and blood pressure and is applicable to mid-aged and elderly people and patients with cardiovascular and cerebrovascular diseases, obesity, constipation and diabetes.

The invention relates to a fruit and vegetable beef sauce and a preparation method thereof. The fruit and vegetable beef sauce is characterized in that the fruit and vegetable beef sauce is prepared from the following raw materials by weight: 80-85 parts of beef, 1.2-1.5 parts of pericarpium citri reticulatae, 1-2 parts of spinacia oleracea l, 0.8-1 part of fructus broussonetiae, 1-1.4 parts of loquat flower, 2-2.3 parts of apple flower, 0.8-1 part of sophora davidii (franch.) skeels, 1-1.2 parts of root of clammy hopseedbush, 4-5 parts of green vegetable, 3-4 parts of spinach, 5-6 parts of carambola, 4-5 parts of sparerib, 2-3 parts of condensed milk, 35-37 parts of chicken skin, 45-50 parts of wheat germ, 9-10 parts of red pepper, 7-8 parts of peanut oil, 400-450 parts of soybean sauce, and 7-8 parts of a nutritional additive. According to the present invention, the fruit and vegetable beef sauce has characteristics of delicate taste, spicy and delicious taste, and reasonable and scientific formula, the vitamin content is increased with the added vegetables, the added carambola and other fruits and vegetables, the wheat germ is rich in proteins, minerals, dietary fibers and the like so as to provide effects of intestine smoothing, constipation relieving, carcinogen discharge accelerating and intestinal cancer prevention, and the fruit and vegetable beef sauce contains a variety of Chinese herbal components so as to provide effects of qi regulating, ingredients, spleen strengthening, liver fire clearing and eyesight improving.

The invention relates to chickpea proteinic nutrition powder and a preparation method thereof. The nutrition powder adopts chickpea, chickpea dregs and chickpea skin as raw materials, the chickpea is ground into chickpea powder, then the recycled chickpea dregs and chickpea skin are smashed, aqueous alkali is mixed with the recycled chickpea dregs and the chickpea skin to be extracted and centrifugalized, upper clean liquid is mixed, hydrochloric acid solution is dripped into the mixed clean liquid to be ccentrifugalized so as to obtain the chickpea protein solution, and then the chickpea protein solution is mixed and blended with the chickpick powder to be sequentially fine ground, refined, dried in atomizing way, screened, sterilized by ultraviolet and packed to obtain the chickpea proteinic nutrition powder. The nutrition powder is rich in phytoprotein and soluble dietary fibers, which are easy to digest and absorb by the human body, 18 kinds of amino acid, crude fat, polyoses, linolenic acid, linoleic acid, minerals such as calcium, phosphorous, zinc, iron, magnesium, selenium and the like, and vitamins C, B1 and B2, so that not only can the original nutritive value of the chickpea be maintained, but also the content of protein in the chickpea is improved by two to three times, and simultaneously purposes on changing waste into valuable and adequately utilizing the resource also can be realized.

The invention discloses a method for manufacturing bionic meat food, which comprises the following steps of: selecting one or more of konjak, thermal gel, linseed food gelatin and food carrageenan, one or more of water, vegetable glue, animal glue, starch, salt and edible calcium chloride, calcium hydroxide or calcium bicarbonate, and edible oil, spice, sugar, sorbitol, food color, plant juice, meat protein, soybean protein and tissue protein, and stirring the materials to form a main material for later use; adding the food color into a part of main material to prepare a skin material with the similar color as the meat skin of an animal; adding the food color into a part of main material to prepare a fat meat material with the similar color as the fat meat of the animal; adding protein filaments into a part of main material to prepare a lean meat material with the similar color as the lean meat of the animal; and filling the skin material, the fat meat material and the lean meat material into a die in a proper proportion, and steaming the materials to form the bionic meat food. The bionic meat food manufactured by the method has the advantages of low cholesterol, convenient use, sanitation, easy storage and rich nutrition.

The embodiment of the invention discloses a probiotic enzymatic composition capable of regulating intestinal tract. The composition is prepared by mixing the following raw materials in percentage by weight: 65 to 75 percent of dietary fiber, 10 to 15 percent of comprehensive vegetable and fruit enzymatic powder, 10 to 15 percent of soybean protein powder, 2.5 to 4.5 percent of probiotic bacteria,1 to 2 percent of plant protease, 0.3 to 0.8 percent of soybean phospholipid, 0.5 to 0.8 percent of an acidifier and 0.08 to 0.15 percent of a sweetener. The probiotic enzymatic composition provided by the invention has a remarkable curative effect in regulating intestinal problems, can effectively prevent dyspepsia and improve constipation, and has the functions of protecting intestinal mucosa and enhancing immunity, thereby fundamentally solving intestinal problems. The composition provided by the invention is natural, free from side effects, and safe and effective in use, and has a broad market application prospect.

The present invention provides one kind of high swelling agar and its preparation process. The high swelling agar is prepared with agar-agar, long thread moss and / or red algae as material and through boiling in water to dissolve, filtering to obtain the glue liquid, and drying at 120 deg.c and modifying to produce diet fiber type high swelling agar. It may be produced into different shapes, powder, tablet, pill, etc. It has high water absorbing swelling degree, and may reach water absorbing swelling degree of 15.9-16.2 times at 20-60 deg.c and 13.7-15.6 times at 37 deg.c.

The invention provides mutton saline ham pickling liquid. The mutton saline ham pickling liquid is prepared from the following raw materials in parts by weight: 1.0 to 1.4 parts of sodium nitrite, 8 to 12 parts of sodium erythorbate, 30 to 40 parts of composite phosphate, 400 to 600 parts of soybean isolate protein, 400 to 1,000 parts of corn starch, 40 to 100 parts of Curdlan, 320 to 360 parts of salt, 160 to 200 parts of white sugar, 50 to 80 parts of xylose, 240 to 260 parts of monosodium glutamate, 12 to 14 parts of white pepper powder, 10 to 12 parts of semen myristicae powder, 80 to 120 parts of liquorice powder, 8 to 12 parts of ginger powder, 18 to 20 parts of monascus red pigment and 4,000 to 5,000 parts of ice water. The mutton saline ham pickling liquid is low in material cost and simple in process, and a meat product factory can directly use the product to produce, so that the processing time of the meat products is saved, the production efficiency is improved, the water binding capacity, the viscoelasticity and the heat stability of the product are improved, the mutton smell of the mutton saline ham is reduced, the quality of the mutton saline ham is improved, and a good application prospect is achieved.

The invention relates to a bean dregs shrimp cake and a preparation method, the shrimp cake comprises the following raw materials by weight: 200-220 parts of peeled shrimp, 1-2 parts of licorice, 2-2.4 parts of prunella vulgaris, 1.3-1.7 parts of lotus plumule, 0.9-1 part of reddish orange, 2-2.2 parts of bitter gourd flower, 1.8-2 parts of sophora davidii, 1.5-2 parts of diplospora dubia, 4-5 parts of tomato, 5-6 parts of grape, 5-6 parts of pistachio, 0.8-1 part of soybean oil, 70-80 parts of bean dregs, 8-9 parts of fish roe, 8-9 parts of condensed milk, 15-20 parts of corn flour, 0.1-0.2 parts of lactic acid bacteria and 7-8 parts of nutrition additive. The shrimp cake has gold color, good mouthfeel and abundant nutrition; the added bean dregs contains abundant protein, food fiber and mineral matters such as calcium, phosphor and iron, can reduce the cholesterol content in blood, and prevent intestinal cancer; the condensed milk and tomato can increase the vitamin C content. In addition, a plurality of Chinese herbal medicines are added, so that the shrimp cake has the efficacy of strengthening spleen and benefiting qi, clearing liver and improving eyesight, reducing blood pressure and strengthening heat, and harmonizing stomach.

The invention discloses a glucan beverage. Raw materials of the glucan beverage comprise bean products, grain products or dairy products, purified beta-glucan, a stabilizer and a non-nutritive sweetening agent, every 200-500 parts by mass of the glucan beverage contains 3-10 parts by mass of the bean products, the grain products or the dairy products, and every 200-500 parts by mass of the glucan beverage contains 3-5.5 parts by mass of the beta-glucan pure product, wherein the mass percentage of the purified beta-glucan is 10-90%. The beverage contains the beta-glucan, is high in nutritive value and tastes good. The invention further discloses a preparation method of the glucan beverage. The preparation method is simple in process and low in cost.

The invention relates to whole nutrition powder capable of conditioning diet and diseases and a preparation method thereof. The whole nutrition powder is prepared from the following raw materials in parts by weight: chenopodium quinoa, oat, buckwheat, natto extract, onion extract, mineral substances, complex vitamins, chickpea, Badam, an amino acid additive, Agaricus Blazei extract, L-carnitine, beta-carotene, grape seed extract, black bean extract and soybean lecithin. The whole nutrition powder disclosed by the invention is obvious in effect of conditioning diseases caused by unreasonable diet, the nutritional status of the crowds suffering from hyperglycemia, hypertension and hyperlipidemia can be improved, and the symptoms of hypertension and hyperlipidemia are reduced.

The invention discloses anti-oxidation multigrain nutritious flour and a preparation method. The anti-oxidation multigrain nutritious flour is prepared from, by mass, 250-300 parts of wheat flour, 50-70 parts of glutinous rice flour, 8-12 parts of black rice flour, 8-12 parts of red date powder, 30-40 parts of soybean protein powder, 30-40 parts of oat meal, 8-12 parts of sesame powder, 15-21 parts of powdered probiotics, 6-10 parts of soybeans, 6-10 parts of mung bean, 6-10 parts of red beans, 10-14 parts of corns, 4-6 parts of sweet potatoes, 3-5 parts of coix seed, 3-5 parts of buckwheat powder, 15-21 parts of whole tartary buckwheat powder, 21-37 parts of nutrient enrichment auxiliary materials, 10-18 parts of traditional Chinese medicine auxiliary materials, 9-15 parts of herbal auxiliary materials, 1.7-3.2 parts of an amino acid mixture and 2-4 parts of a vitamin mixture. The anti-oxidation multigrain nutritious flour has an anti-oxidation function and is capable of improving human immunity and reducing diseases.

The invention belongs to the technical field of food preparation and discloses dendrobium officinale fresh twig jelly and a preparation method thereof. The dendrobium officinale fresh twig jelly comprises the following raw materials in parts by mass: 30-50 parts of freshly pressed juice of dendrobium officinale fresh twigs, 0.5-1.2 parts of compound gelatin, 5-10 parts of honey, 4-8 parts of whitegranulated sugar and 40-70 parts of water. The dendrobium officinale fresh twig jelly is processed by the following steps: mixing, dissolving of the gelatin, boiling of the gelatin, allocation, filling, sealing and sterilizing. The preparation method fully utilizes the freshly pressed juice of the dendrobium officinale fresh twigs and combines the effects of konjac, honey and other traditional Chinese medicinal materials; a product has a unique flavor, contains abundant various nutritional components and has health-care functions; resources are saved; and the preparation method is simple andconvenient, has easily-available raw materials and is easy to popularize.

The invention discloses a wheat bran beverage, which solves the problem that in current meal fiber health care beverage, the used konjak powder is performed high temperature disinfection and then the viscosity is destroyed, the prepared liquid wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced. The beverage comprises the following ingredients by weight percentage: 0.02-0.10% of composite gum, 0.7-2% of wheat bran, 0.01-0.1% of citric acid and the balance of water. The composite gum is composed of xanthan gum and konjak gum, the mass ratio of the xanthan gum and konjak gum is 7:3 to 4:1. According to the invention, the formula of the wheat bran beverage is changed, so that the used konjak powder is performed high temperature disinfection, the wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced The wheat bran beverage can completely keep all functional components ofwheat bran, so that the utilization rate and nutrition value can reach maximization.

The invention discloses koumiss fruit beverage and a preparation method thereof. The koumiss fruit beverage comprises the following compositions in parts by weight: 5-60 parts of koumiss, 1-10 parts of white sugar, 0.1-2 parts of honey, 1-5 parts of fruit juice, and water with the amount to keep the total quantity to be 100 parts. The preparation method for the koumiss fruit beverage comprises the following steps: (1) weighing raw materials; (2) preparing white sugar and honey water; (3) preparing the koumiss beverage; (4) homogenizing the koumiss beverage; and (5) filling and sterilizing to obtain the finished product koumiss fruit beverage. By adding proper amount of honey and fruit juice, the advantages comprise that the sour degree of koumiss is reduced and can be accepted by the crowd, also the mouthfeel of koumiss is improved, and the nutritive value of koumiss is further improved.

The invention discloses a Fuheyin solid beverage, and relates to the technical field of a solid beverage. A recipe is prepared from the following ingredients in parts by mass: 10 to 20 parts of rhizoma dioscoreae, 10 to 20 parts of semen euryales, 5 to 15 parts of poria cocos, 10 to 20 parts of lotus leaves, 5 to 15 parts of fructus crataegi, 5 to 15 parts of folium mori, 8 to 10 parts of red bean, 7 to 9 parts of herba taraxaci, 5 to 7 parts of coix seeds, 10 to 20 parts of semen cassiae, 5 to 11 parts of lilies, 2 to 6 parts of fructus momordicae, 3 to 7 parts of red dates, 10 to 30 parts ofmulberries and 6 to 8 parts of liquorice roots. The Fuheyin solid beverage brings convenience to people to absorb and utilize nutrients of each ingredient to the maximum degree; the functions of clearing away heat and toxic materials, expelling phlegm to arrest coughing, relaxing the bowels, lubricating the intestines, lowering the blood pressure and blood fat, clearing lung-heat, moistening dryness and the like of each ingredients are achieved in a beverage form, so that the effects of each ingredient are absorbed and used to the maximum degree; the health preservation defects of the conventional medicine are changed; the drinking is realized through the beverage form; the applicability is wider.

The present invention provides germinated brown rice solid health-care drink. The germinated brown rice solid health-care drink comprises the following raw materials in parts by weight: 30-50 parts of germinated brown rice, 20-30 parts of red dates, 10-20 parts of Chinese wolfberry fruits, 5-20 parts of poria cocos and 1-3 parts of seasoning materials. The present invention also discloses a preparation method of the germinated brown rice solid health-care drink. The preparation method comprises the following steps: raw material processing, raw material crushing, raw material pre-boiling, slurry grinding, enzyme digesting, concentrating, homogenizing and spray-drying. The provided germinated brown rice solid health-care drink has health-care effects of improving human body immune functions, promoting blood circulation, preventing constipation and intestinal cancers, lowering blood fat, etc. At the same time, the product is free of sugar, low in calorie and suitable for populations having special requirements for a sugar intake, can be brewed just by using hot water before eating, and is free of cooking and convenient to eat.

The invention discloses quick-freezing tomato and fried egg dumplings which are prepared from wrappers and inner stuffing. The quick-freezing tomato and fried egg dumplings are characterized in that the wrappers are prepared from wheat flour, sweet potato flour, tomato juice, salt and edible alkali, and the inner stuffing is prepared from tomatoes with pulp removed, eggs, salad oil, salt and white granulated sugar. The invention further discloses a preparing technology of the quick-freezing tomato and fried egg dumplings. The quick-freezing tomato and fried egg dumplings and the preparing method thereof have the following advantages that the dish, favored by the public, of fried eggs with tomatoes is moved into the view of people in the unique form of dumplings, a whole new flavor is provided for the dumplings, and the dumplings are rich in nutrition such as proteins, dietary fibers and lycopene, and are rich in nutrition, good in taste, delicious in flavor and convenient to eat.

The invention provides a sugar-free high fiber compound tartary buckwheat crisp cake and a preparation method thereof. The sugar-free high fiber compound tartary buckwheat crisp cake is prepared from the following formula components: 15 to 25 parts of tartary buckwheat flour, 10 to 14 parts of highland flour, 10 to 14 parts of oat flour, 14 to 16 parts of nuts, 15 to 20 parts of isomalto oligosaccharides, 10 to 12 parts of resistant dextrin,10 to 12 parts of edible oil, 3 to 5 parts of trehalose, 0.8 to 1.2 parts of sodium carboxymethylcellulose, 0.5 to 0.9 part of arabic gum, 0.3 to 0.5 part of glyceryl monostearate and 50 to 60 parts of water; a preparation technology comprises the following steps: ripening, bonding, forming, slicing, drying, cooling and packaging. The preparation method disclosed by the invention has the characteristics of simple technology, short production cycle and easiness in industrialized production; in addition, a prepared product is comprehensive in nutrients, and is rich in dietary fiber, probiotics and oleic acid; besides, the prepared product does not contain sucrose, is crisp in mouth feel, and is suitable for all kinds of people, in particular for patients with constipation, obesity, diabetes and coronary heart disease.

The invention discloses a full millet flour cake and a production method thereof. The production method comprises the following steps: 1) crushing millet, screening the millet flour through a screen of 80-100 meshes, adding water into the millet flour until the water content is 16%, extruding and puffing in an extruder, crushing the puffed millet flour again and screening through the screen of 80-100 meshes, so as to obtain a millet extruded flour; 2) mixing millet starch, baking soda, yeast powder with the millet extruded flour obtained in the step 1), adding water, uniformly stirring until the mixture is at the sticky state, allowing the mixture to stand, and finally oil frying, so as to obtain the full millet flour cake. The full millet flour cake is rich in nutrition, good in palatability and convenient to eat, and has a broad market prospect.

The invention discloses fruit and vegetable rice noodles for keeping young. The fruit and vegetable rice noodles consists of the following raw materials of millet, rice, black rice, pumpkin powder, nonfat dry milk powder, walnut powder, collagen peptide powder, cherry powder, pomegranate powder, carrots, mushrooms, Chinese cabbages, glossy ganoderma, honey, apricot kernels, pearl barley, Chinese yams, lesser galangal rhizomes, red jujubes, lily bulbs, white funguses and honeysuckle flowers. A making technology of the fruit and vegetable rice noodles comprises the following steps of performing soaking: pulping vegetables into composite juice; preparing liquid medicines; performing pulping; performing curing and shaping; performing cutting into strips, and performing drying; and performing packaging, so as to obtain the fruit and vegetable rice noodles. The fruit and vegetable rice noodles belong to a health-care food, contain rich protein, minerals, antioxidants, trace elements, amino acids and the like, are rich in nutrition and easy to digest, have the efficacies of enhancing immunity, eliminating internal free radicals, being healthy, keeping young and the like, and are suitable for vast crowds to eat.

The invention discloses enema used for enteroclysis toxin expulsion, which comprises the following ingredients by weight parts: 25 to 30 barley young seedling powder, 10 to 15 aloe powder, 10 to 15 green tea powder, 15 to 20 beer yeast powder and 50 to 60 purified water. The enema of the invention can clear reserved excreta and toxin in the intestinal tract, can treat mucous stool, can recover the normal shape of the intestinal tract, can maintain the flora balance of the intestinal tract, can prevent diabetes, intestinal cancer and the like, can also protect the liver, can reduce the pollution source of the blood and the intestinal tympanites, and has the obvious effect on the intestinal obstruction, loose stool, constipation and incomplete defecation.

The invention discloses health steamed buns containing bean dregs. The health steamed buns are prepared from the following materials in parts by weight: 35-45 parts of wheat flour, 3-6 parts of modified starch, 1-2 parts of cinnamon, 3-6 parts of dandelion, 2-8 parts of chrysanthemum, 11-16 parts of red spinach powder, 21-26 parts of corn flour, 23-25 parts of pumpkin powder, 24-30 parts of polished round-grained rice powder, 9-15 parts of bean dregs, 2-6 parts of orange peel, 1-2 parts of yeast and 2-3 parts of mulberries. The health steamed buns are fine and smooth, have fragrance, and are chewy; the bean dregs fed into the health steamed buns can be used for reducing the cholesterol content in the blood and reducing the consumption of diabetics for insulin; the bean dregs contain rich dietary fiber, thus having the effects of preventing intestinal cancer and losing weight.

The invention discloses donkey-hide gelatin milky tea with functions of nourishing blood and tonifying qi. The donkey-hide gelatin milky tea is prepared from the following raw materials in parts by weight: 90-110 parts of red beans, 6-8 parts of donkey-hide gelatin, 0.8-1 part of Dahongpao tea, 0.2-0.6 part of tuber onion seeds, 0.7-1 part of Japanese tripterospermum herb, 0.3-0.8 part of anisochilus, 0.5-0.7 part of caulis spatholobi, 0.8-1 part of hedyotis diffusa, 0.9-1.2 parts of prepared polygonum multiflorum, 1-2 parts of sedum aizoon, 5-7 parts of purple yams, 4-6 parts of gooseberries, 3-6 parts of goose livers, 3-8 parts of cashew kernels, 5-6 parts of phaseolus calcaratus, 3-4 parts of eruca sativa mill, 4-5 parts of gynura bicolor and 6-7 parts of nutrition additives. The donkey-hide gelatin milky tea takes the red beans and the donkey-hide gelatin as main materials and has the effects of enriching yin and nourishing kidney, dispelling wind and clearing heat, eliminating dampness and relieving itching, and moistening skin and beautifying; many vegetables, fruits and the like are used as auxiliary materials and are rich in vitamin C, mineral substances, dietary fibers and the like, so that the donkey-hide gelatin milky tea has the effects of relaxing bowels, accelerating expelling of cancerogen, and preventing intestinal cancers; many Chinese herbal medicines are added so that the donkey-hide gelatin milky tea has the effects of invigorating the circulation of blood and relaxing muscles and tendons, nourishing blood for regulating menstruation, replenishing blood and nourishing liver, and moistening skin and beautifying after being usually drunk.

The invention discloses seaweed nutritious and healthy flour and a preparation method thereof, and the seaweed nutritious and healthy flour is composed of flour, seaweed powder, sea cucumber, apple powder, white gourd, sodium alginate, mango powder, arugula, mountain walnut powder, black pepper powder, the blood dishes, phyllanthus emblica fruit powder, crowndaisy chrysanthemum, eucheuma, strawberry powder, erythrina corallodendron, parsley powder, stevia leaves, cassia and other raw materials. The beneficial effects of the seaweed nutritious and healthy flour are that: the seaweed powder uses natural seaweed as a raw material, is rich in seaweed polysaccharides, mannitol, amino acids, proteins, vitamins and multiple trace elements, can accelerate the excretion process and reduce harmful material retention and absorption, has the effects of treatment of constipation, detoxification, beautifying and prevention of colon intestinal cancer, the seaweed is used in flour processing and producing, can enrich the taste of the flour, and makes people food and drink more nutritious and healthy.

The invention discloses traditional Chinese medicine health preservation flour. The health preservation flour is composed of, by weight, 200-300 parts of wheat flour, 80-150 parts of corn flour, 30-60 parts of coix seed powder, 10-40 parts of almond meal, 8-20 parts of sunflower seed powder, 5-14 parts of rose flower powder, 12-35 parts of coarse rice powder, 5-16 parts of chestnut powder, 3-15 parts of hawthorn powder, 8-20 parts of black sesame powder, 3-15 parts of pumpkin seed powder and 2-10 parts of traditional Chinese medicine powder. Coix seed powder, almond meal, sunflower seed powder, pumpkin seed powder and other raw materials are specially added, so that the traditional Chinese medicine health preservation flour is rich in nutrition, capable of adjusting blood fat and blood sugar content and beneficial for promoting human body health.