835results about How to "Prevent cardiovascular disease" patented technology

The invention provides a black soybean cake processing method. The processing comprises the steps that 1, black soybean powder, glutinous rice flour, rice flour, red dates, lily, sweet-scented osmanthus, the fruits of Chinese wolfberry, mint leaves, granulated sugar, sesame powder and palm oil are weighed; 2, the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry and the mint leaves are heated and decocted; 3, the granulated sugar is heated to be dissolved; 4, the black soybean powder, the glutinous rice flour and the rice flour are mixed, and then mixed liquid and the palm oil are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the sesame powder in a rolling mode. The black soybean cake processing method has simple steps, the black soybean cake is crisp and delicious and makes people enjoy aftertaste, and black soybeans have rich nutrients and have the effects of promoting cholesterol metabolism, lowering blood lipid, preventing cardiovascular disease and the like. Meanwhile, due to the fact that the red dates, the lily, the sweet-scented osmanthus, the fruits of Chinese wolfberry, the mint leaves and the like are added in the formula, the black soybean cake has the effects of enriching yin, nourishing kidney, protecting the liver, nourishing the stomach, discharging toxicant, keeping beauty and the like.

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

The invention discloses an antioxidant health care food. The health care food is prepared from the following raw materials in parts by weight: 5-8 parts of hematococcus pluvialis powder and 1-3 parts of grape seed extract. According to the invention, the two antioxidant substances, namely the hematococcus pluvialis powder and the grape seed extract, are combined in the previous proportions to develop the synergistic effect of the hematococcus pluvialis powder and the grape seed extract, and then the antioxidant effect is excellent; in addition, a plurality of effects of the two substances can be developed at the same time. The invention also provides an application of the health care food in preparation of antioxidant and anti-aging products.

The invention relates to a method for processing farm and sideline products, which is a method for processing black garlic through enzymatic reaction fermentation. The method comprises sectional and continuous enzymosis in a sealed container: firstly, performing the first section of the enzymosis in a temperature range from 85 to 95 DEG C for 30 to 50 hours; secondly, performing the second section of the enzymosis continuously in a temperature range from 65 to 75 DEG C for 60 to 110 hours; and thirdly, performing the third section of the enzymosis continuously in a temperature range from 55 to 65 DEG C for 60 to 110 hours to obtain a black garlic product. The method does not have a process for replenishing water in the process of the enzymosis so as to improve the flavor and the quality of the black garlic and shorten the processing time effectively; with the continuous and automatic enzymosis, the processing course is simpler; and the product retains the original effective components to the utmost extent, and the contents of SOD superoxide dismutase and polyphenols are higher than that of the garlic products produced by the prior techniques from Japan and Korea.

The invention provides a Chinese sausage containing dietary fibers and fish meat and a production method thereof, which can make up for the shortage of the current sausage market. The technical scheme is as follows: the weight percentage of the dietary fibers is 2 percent to 20 percent, the weight percentage of the fish meat is 10 percent to 40 percent, the weight percentage of livestock meat is 30 percent to 70 percent, the weight percentage of seasoning is 5 percent to 15 percent, and the rest is water. The Chinese sausage has functions, such as preventing constipation and intestinal diseases, eliminating heavy metals and radicals in the body, preventing cardiovascular diseases, diabetes and breast cancer, preventing and treating gallstone, reducing blood pressure and enhancing the immunocompetence of the human body.

The invention relates to a separating, purifying and inspecting method of anthocyanin in blueberry wine dregs, which belongs to the technical field of functional active constituent extraction and purification. In the separating method, blueberry wine dregs or frozen blueberry wine dregs are ground into slurry or are freeze-dried and crushed into powder; and the slurry or the powder is separated in a warm extraction method in an acidified ethanol solution, and blueberry anthocyanin coarse extracting liquid is obtained through reduced pressure concentration. The blueberry anthocyanin coarse extracting liquid is purified and concentrated to prepare a blueberry anthocyanin concentrated solution. The concentrated solution is freeze-dried to obtain blueberry wine dreg anthocyanin freeze-dried powder. In the invention, the anthocyanin is separated out from waste produced by blueberry wine, which shows the research and development of simple, efficient, environment-friendly and low-cost production technology; and the content of the anthocyanin in the blueberry anthocyanin freeze-dried powder is 10-40%. The anthocyanin concentrated solution or coarse extracting liquid can be directly manufactured into oral liquid, tablets and other functional foods. The anthocyanin freeze-dried powder can be manufactured into food stain with an obvious antioxidation to be widely used in the fields of beverages, wines and the like.

The invention relates to an eight-treasure spicy chili sauce and manufacturing thereof. The eight-treasure spicy chili sauce has the main functions of edibility and nutrition, and also combines the functions of helping digestion, darkening the hair, beautifying the face, moistening the intestine, clearing heat, dispelling fire and building the body. The chili sauce can be eaten together with rice or bread. The chili sauce is characterized by choosing clean walnut seeds, pine seeds, peanut seeds, coix seeds, barbary wolfberry fruit, raisin, bamboo shoots and dried hawthorn as raw materials, and clean chili, cooked beef, catchup, thick broad-bean sauce, honey, white granulated sugar, cooked sesame seeds, pepper, salt, gourmet powder, dried chrysanthemum leaching liquid, wine, onion and ginger oil and edible oil are compounded. The chili sauce has high material quality, fine processing, red color, fragrant flavor and good taste.

The invention relates to functional peanut small molecule mixed polypeptide, a preparation method and application thereof, belonging to small molecule mixed polypeptide generated by peptide chain hydrolysis.The invention is characterized in that the functional peanut small molecule mixed polypeptide is prepared by adopting the following raw material components by weight part: 100 parts of defatted peanut cake, 6-10 parts of combined enzyme preparations, 6-12 parts of active carbon, 3-8 parts of diatomite, 3-8 parts of pearlite and 100 parts of water; and the following technical indexes are achieved: the molecular weight distribution range Dalton (D) is less than or equal to 3000, the content of the small molecule mixed polypeptide is more than or equal to 80wt, the total nitrogen is more than or equal to 12wt%, the water solubility is 90wt%, the water is less than or equal to 5wt%, and the fat is less than or equal to 0.5wt%.The invention provides a product of the functional peanut small molecule mixed polypeptide with high purity, good solubility, average molecular weight of less than 3000D and strong biological functionality and a preparation method of the functional peanut small molecule mixed polypeptide with short production cycle, high product yield and low preparation cost. The functional peanut small molecule mixed polypeptide is suitable for a raw material of medicines, health food and beverage and functional nutritious food.

The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

The invention provides nourishment chocolate which is prepared from the following components: cocoa liquor, cocoa butter, healthy sugar, milk powder, whey powder, vanillin, phospholipid and a health care product. The invention also provides a preparation method of the nourishment chocolate, which is simple, low in cost and high in yield, and the nourishment chocolate is good in quality, rich in nutrients and scientific and reasonable in formula.

The invention provides a haematococcus extract preparation, and a preparation method and use thereof. A haematococcus extract soft capsule provided by the invention comprises the contents of haematococcus extract and an oleic phase, wherein the astaxanthin content of the haematococcus extract is 2 to 20 percent (w / w); and the mass-to-volume ratio (g / mL) of astaxanthin in the haematococcus extract and the oleic phase is 1-10:100. The invention also provides the method for preparing the haematococcus extract soft capsules. Experiments show that the haematococcus extract soft capsule provided by the invention has stability remarkably superior to that of the haematococcus extract and conventional products and is of great importance to the application of the astaxanthin to antioxidation, the enhancement of immunity, the suppression of tumorigenesis, the prevention and treatment of cardiovascular disease, the prevention of skin aging and the maintenance of health of eyes and the central nervous system.

The invention discloses a preparation method of pleurotus eryngii-pork paste and belongs to the field of paste preparation. The preparation method comprises the following steps of 1, pleurotus eryngii treatment: immersing pleurotus eryngii in clear water for 3-4h, removing impurities, carrying out squeezing and chopping, pickling the chopped pleurotus eryngii for more than 1h, and carrying out frying, 2, pork treatment: cleaning pork, pickling the pork by salt for 12-24h, carrying out pickling by brine for 15-20min, taking out the pickled pork, carrying out chopping, and carrying out frying until the chopped pork is cooked, and 3, stir-frying: heating a pan by electric energy, pouring fragrant oil into the pan, heating the fragrant oil by a first grade of heat so that a temperature of the fragrant oil in the pan is 60 DEG C, carrying out heating by a second grade of heat to a temperature of 195 DEG C with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper sauce into the pan when a fragrance of the fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring the chopped pork into the pan, adding a nipagin alcohol solution into the pan, orderly adding other auxiliary materials into the pan, carrying out full stirring, and carrying out loading while hot. The pleurotus eryngii-pork paste has a fresh, tender and delicious taste, is rich in nutrients, and can be sold in supermarkets, hotels and markets.

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

A Pu'er tea vinegar as health-care beverage is proportionally prepared from Pu'er tea, honey, bromelin, fruit juice, pachymase, and fruit pulp. Its advantages are rich nutrients, and high effect to prevent cardiovascular disease, improve immunity and delay sanility.

The invention relates to a low-lactose liquid milk product containing fish oil and a production method thereof. The low-lactose liquid milk product containing fish oil is prepared from the following materials in parts by weight: 700.0-999.74 parts of cow milk, 0.1-12 parts of fish oil, 0-30 parts of oligosaccharide, 0-100 parts of dietary fiber, 0-3 parts of nutrients, 0.05-5 parts of lactase, 0-10 parts of an emulsifier, 0-5 parts of a thickener, 0-1 parts of an acidity regulator, 0.01-1 part of an antioxidant, 0-5 parts of edible essence, and the balance of pure water. According to the fish oil-containing low-lactose liquid milk product and the production method thereof, the stability problem of the fish oil in the liquid milk product is successfully solved by reasonably screening the proportion of various components, and the product taste and the content of the nutrients are stable within a shelf life. The high nutritional value of the product can satisfy the nutritional needs of the children, the youngsters, the office workers and the middle aged and elderly people, so the low-lactose liquid milk product containing fish oil has a strong market prospect of sale.

The invention relates to Chinese yam starch noodles and a preparation method thereof, belonging to the technical field of foods. The Chinese yam starch noodles are characterized by being prepared from Chinese yam starch used as raw material, or the mixed raw material of Chinese yam starch, one or two or three of corn starch, cassava starch and potato starch, and auxiliary materials such as edible salt and edible vegetable oil. the Chinese yam starch noodles are prepared by the preparation process and method which comprise the following steps of: mixing the Chinese yam starch or the mixture of Chinese yam starch and one or two or three of corn starch, cassava starch and potato starch and the accessory materials such as edible salt and edible vegetable oil with water, self cooking and extruding noodles, preserving moisture at normal temperature, freezing and aging, automatically cutting, loosening the noodles by washing, metering and forming, drying, packaging to finally obtain a finished product. The Chinese yam starch noodles are mainly made from the Chinese yam which has the effects of strengthening the spleen and tonifying the stomach, promoting digestion, nourishing the kidney and benefiting the sperm, benefiting the lung and relieving a cough, reducing blood sugar and preventing precipitation of blood fat on the vessel wall, as well as the calming functions and the like, therefore, the Chinese yam starch noodles are a good product for food therapy.

The invention relates to the technical field of food and in particular relates to buckwheat tea which has a synergism effect and a function of improving the taste. The buckwheat tea is prepared from the following raw materials in percentage by weight: buckwheat, fructus lycii, semen cassiae, chrysanthemum and green tea according to the ratio of 3:1:1:1:1. A preparation technology comprises the steps of cleaning the buckwheat, steaming the buckwheat until the buckwheat is thoroughly cooked, taking out the buckwheat, and drying, smashing and screening the buckwheat for later use; feeding the fructus lycii, the semen cassiae, the chrysanthemum and the green tea into a decocting pot according to the amounts in the formula, respectively performing water extraction twice, filtering, combining two extracting solutions, and concentrating the combination to obtain clear paste; mixing the clear paste with the buckwheat powder, and performing granulation, drying, frying, dividing and packaging to obtain the buckwheat tea. The buckwheat tea, which is prepared according to the formula and the preparation technology which are disclosed by the invention, achieves a main health-protection effect through the nutritional and active components of the buckwheat; the other four traditional Chinese medicines with homology of medicine and food can achieve synergism on the buckwheat; by virtue of the united effect, the buckwheat tea achieves the effects of reducing the three highs, nourishing and activating the blood, protecting the liver, improving the eyesight and loosening bowel to relieve constipation.

The invention relates to a soybean whey composite powder and a preparation method thereof. The soybean whey composite powder is obtained through adding soybean lecithin, soybean isoflavone, soybean oligosaccharides and other trace elements to main raw materials comprising non-transgenic soybean protein powder and lactalbumin, and has abundant, comprehensive and balanced nutrition. The composite powder contains a plurality of natural active components, is a high-protein nutritional food, has the advantages of the special fragrance of the soybean proteins, slip mouthfeel, pure and rich taste, instant solving after boiling, and rapid and comprehensive nutrition supplementation, can be rapidly dissolved after slightly stirring in warm boiled water, and has an inherent fragrance and smell, and there is no layering of the soup obtained after dissolving the composite powder in water.

The invention provides a feed addictive for producing a multiple nutrient enriched functional egg rich in zinc, selenium, and omega-3 poly-unsaturated fatty acid,. The feed addictive comprises the following main components: 48-55 parts of linseed, 3.2-3.6 parts of organic selenium, 8.7-9.0 parts of zinc methionine and 35-39 parts of bean meal, wherein the organic selenium is a substance mainly comprising organic selenium chelate with the selenium content of 1,500-20,000ppm. After the feed is fed to the layer chicken, the contents of zinc, selenium and omega-3 poly-unsaturated fatty acid and other multiple nutrients are increased; in addition, the feed addictive is a natural organic chelate and highly utilized by human body. If people eat the functional eggs enriching zinc, selenium and omega-3 poly-unsaturated fatty acid and other multiple nutrients, three kinds of nutrients can be effectively supplemented by only eating one egg a day and simultaneously people do not worry the risk of cardiovascular diseases caused by the superscalar of acceptable daily intake of cholesterolcholesterol.

The invention relates to a beverage containing water-soluble dietary alga fiber carrageenan. The invention has the following characteristics that: the beverage comprises the water-soluble dietary alga fiber carrageenan, sugar, fruit juice or food flavor, citric acid and water, the weight percentage of the water-soluble dietary alga fiber carrageenan ranges from 0.01 percent to 20 percent, the weight percentage of the sugar ranges from 0.0001 percent to 20 percent, the weight percentage of the fruit juice or food flavor ranges from 0.0001 percent to 40 percent, the weight percentage of the citric acid ranges from 0.0001 percent to 2 percent, and the rest is water. The beverage can prevent constipation and intestinal diseases, eliminate heavy metals and radicals in the body, prevent cardiovascular diseases, diabetes and breast cancer and gallstone, reduce blood pressure and enhance the immunocompetence of the human body. The beverage does not contain high-calorific-value ingredients such as protein and fat, belonging to a low-calorific-value functional beverage, and the beverage not only enriches Chinese food culture, but also greatly improves the physical health of people.

The invention relates to a dietary fiber and fish sausage and a production method thereof, which can fill the disadvantages of the conventional fish sausages in the current market. The invention adopts the technical scheme that the sausage comprises dietary fiber, fish and seasonings. The weight percentages of the dietary fiber, the fish and the seasonings are respectively 2-30%, 50-90% and 2-20%, and the rest is water. The sausage has the advantages of preventing constipation and bowel disease, removing heavy metals inside the body, removing free radicals, preventing cardiovascular disease, diabetes,and breast cancer, preventing and curing gallstones, lowering blood pressure and strengthening the human immune functions.

The invention relates to a preparation method of high-altitude glacier mineral water, comprising the following five steps: source water collection, aeration of source water, filtration, micro-ozone treatment and aseptic filling. In the invention, high-altitude source water rich in nutrient components is adopted to prepare the finished mineral water through a special process. The prepared mineral water contains 0.2-0.85mg / l of lithium, 0.2-0.5mg / L of strontium and 25-55mg / L of metasilicic acid, and the three limit indexes simultaneously reach the national standard of drinking natural mineral water; water molecule group is small because the full width at half maximum of a <17> O-NMR spectrum peak is less than 80Hz; the mineral water has alkalescence because the pH value is 7.0-8.0; and the mineral water does not contain any substances poisonous and harmful to human bodies or substances with peculiar smells, especially heavy metal or organic matters, has strong nutrition and physiology functions such as solvency, osmotic force, diffusive force, emulsifying capacity and cleaning ability and is greatly beneficial for the healthy of human bodies. The invention has simple process and convenient operation, is suitable for batch production and is easy to generalize.

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 relates to a cereal-dietary-fiber meal replacement powder. The cereal-dietary-fiber meal replacement powder is prepared from, by weight, 10-30 parts of malt flour, 10-30 parts of soybean isolate protein powder, 5-15 parts of oat powder, 1-5 parts of konjaku flour, 1-10 parts of date powder and 1-10 parts of black soybean meal. According to the cereal-dietary-fiber meal replacement powder, the sugar intake amount of users is effectively controlled, nutrients are balanced, occurrence danger of adiposis, arteriosclerosis, high blood pressure, diabetes and decayed teeth can be reduced, the weight and the blood fat can be controlled, blood pressure is stabilized, and dependence on blood glucose reducing medicine is reduced.

The invention provides a processing technique for producing condiment oil with fresh peppers and tea oil, belonging to the field of edible oil. The processing technique comprises the steps of pepper selecting, washing, dewatering, edible oil selecting, heating, soaking, filtering, centrifuging, storing and the like. The invention aims to provide the processing technique for preparing the health-care condiment oil which is wholesome, nutritional and safe and has unique flavor by taking the tea oil as a solvent to extract the active ingredients such as the pepper-flavored and fragrant substances of the fresh peppers.

The invention discloses a peanut sprout fermented black fungus pudding. The peanut sprout fermented black fungus pudding is prepared from the following raw materials in part by weight: 130-135 parts of peanut sprouts, 60-80 parts of fresh hawthorns, 30-33 parts of purple potatoes, 15-20 parts of longan pulp, 1-2 parts of pre-gelatinized starch, 5-6 parts of black fungus, 55-60 parts of white vinegar, and 6-7 parts of eucommia ulmoides; the invention discloses a peanut sprout fermented black fungus pudding prepared by fermenting the peanut sprouts and the fresh hawthorns in match with the black fungus and degreased fresh milk; the peanut sprouts are capable of reducing the blood pressure and preventing the cardiovascular disease, and have high healthcare values, the peanut sprouts can be matched with the fermented black fungus and degreased fresh milk, so that the nutrition is abundant and the taste is good; due to the addition of extracts such as the eucommia ulmoides, pine needle, albizia flower, Chinese yams and coix seeds, the pudding has a certain effects of tonifying liver and reducing the blood pressure and calming the nerves.

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

The invention discloses a whole grain protein beverage and a preparation method thereof, and relates to a grain beverage. The whole grain protein beverage comprises the following raw materials: oat, soybean, naked barley, nut, filbert, pea, pinecone, red kidney bean, white sesame seed, corn, rice, millet, wheat, white granulated sugar, a stabilizer and an enzymic preparation. The method comprises the following steps: adding water to boil after soaking the grains; obtaining glue milling liquid by a colloid mill; carrying out heating and heat preservation, adding the enzymic preparation to obtain enzymatic hydrolysate in a manner of enzymolysis; homogenizing and obtaining serous fluid by a vibrating screen; evenly mixing the stabilizer and the white granulated sugar; adding hot water to obtain a stabilizer solution; adding hot water to the white granulated sugar to obtain syrup; injecting the serous fluid, the stabilizer solution and the syrup into a blending tank; metering the volume by blend water to obtain a blending liquid; cooling the blending liquid to below 15 DEG C, and infiltrating into an ultra high-temperature instant sterilization system; preheating the blending liquid; degassing the preheated blending liquid; homogenizing the degassed blending liquid; carrying out ultra high-temperature instant sterilization on the homogenized blending liquid; filling the blending liquid after ultra high-temperature instant sterilization; and then packaging the filled blending liquid.

The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.

The invention discloses a health protection tea containing rosa roxbughii tratt, which is prepared from the following raw materials in parts by weight: 20-50 parts of tender tip leaves of rosa roxbughii tratt, 20-50 parts of fruits of rosa roxbughii tratt and 0-10 parts of mixture containing one or more of rose petals, chrysanthemum, Chinese wolfberry, angelica keiskei, sweet tea or licorice. In the invention, the fruits and the leaves of the rosa roxbughii tratt are used as main raw materials of the health protection tea, and the fruits of the rosa roxbughii tratt have rich nutrients and have health protection functions of enhancing the resistance of the body to infection, preventing and resisting cancers, treating scurvy, removing lead, resisting aging, treating beriberi and stomatitis, promoting normal development of the human body, treating achluophobia, strengthening the spleen, promoting digestion, relieving pain, reducing blood pressure, blood sugar and blood fat, and the like.