113results about How to "Prevent colon cancer" patented technology

The invention discloses a pet chaw with high protein. The chaw comprises 40 to 60 wt. percent of protein compound which consists of plant protein and animal protein, 15 to 40 wt. percent of faecula, 6 to 12 wt. percent of oil, 1 to 8wt. percent of prandial fibre, 1 to 4wt.percent of quality modifying agent and flavouring agent, 0.1 to 3wt. percent of antioxidant, 0.1 to 3wt. percent of nutrition or health additive, and the rest is water. The weight percentage is counted by the total weight of the pet chaw. Simultaneously, the invention also discloses a preparing method for the pet chaw with high protein and a pet toy or artificial dog bone manufactured by the method.

The invention provides a special nutrition food formulation containing short peptide and probiotic. The food formulation uses food-originated short peptide as a raw material which is added with the probiotic and functional oligosaccharide to form a compound formulation. With the formulation, dry powder foods can be prepared and are taken with cooled water. The foods prepared according to the formulation can improve the nutritional status of organism proteins, optimize the micro-ecological environment in intestines, regulate the functions of intestinal tracts, prevent constipation, diarrhea and colon cancer, enhance the immunity, whiten skins, and strengthen the physique comprehensively.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention discloses a five-organ-nourishing nutrient health rice and a preparation method thereof. The five-organ-nourishing nutrient health rice is prepared from the raw materials of japonica rice, buckwheat, chestnut cores, black sesame, mutton, naseberry, almonds, fish maw, balsam pear power, peperomia dindygulensis miq, shaddock peels, prepared rhizoma polygonati and the like. The five-organ-nourishing nutrient health rice provided by the invention has the benefits of having a unique special flavour, being rich in nutrient substances such as soybean dietary fiber and soy proteins, has the effects of clearing away heat and toxic materials, eliminating phlegm and draining pus, relax bowel to relieve constipation, nourishing five organs and dispelling wind and eliminating dampness, can prevent diseases such as colon cancer, hypertension, hyperlipidemia, high cholesterol and diabetes mellitus.

The invention discloses a pet masticatory containing a nutrition bar and consists of a nutrition bar and a livestock skin which enwinds the nutrition bar. The pet masticatory comprises by weight percentage: 20-80 percent of livestock skin selected from pigskin, cowskin or sheepskin, 10-60 percent of protein nutrition bar which is the mixture of animal protein and vegetable protein, 5-50 percent of starch, 1-10 percent of grease, 1-8 percent of dietary fiber, 1-4 percent of quality modifying agent and flavoring agent, 0.1-5 percent of antioxidant, 0.1-3 percent of nutrient or healthy additive and the rest of water. At the same time, the invention also discloses a preparation method for the product.

The invention relates to a fruit and vegetable fiber chewable tablet with defaecation and health care functions and a preparation method of the fruit and vegetable fiber chewable tablet. A product of the fruit and vegetable fiber chewable tablet is prepared from inulin, soluble dietary fiber, oat fiber, isomalt, carrot freeze dry powder, celery freeze dry powder and magnesium stearate as raw materials according to a certain mixture ratio through steps of sieving, mixing, tabletting, internal packing and the like, and has good defaecation and health care functions. The dosage form of the fruit and vegetable fiber chewable tablet adopts the chewable tablet, the taking is convenient, the release of the effective ingredients is fast, the absorption is favorably realized, the carrying, the storage and the conveyance are convenient, the preparation method of the fruit and vegetable fiber chewable tablet is simple, the production is mechanized, the automation degree is high, the yield is high, and the cost is low.

The invention discloses a method for extracting dietary fibers from peach residue. The method comprises the following steps: (1) impurity removal and sterilization: dispersing peach residue iin water, removing crushed peach stones and sterilizing; (2) lixiviation under heat insulation; (3) solid-liquid separation to obtain filtrate and filter cake; (4) concentration and ethanol precipitation of filtrate and drying of precipitates, to obtain soluble dietary fibers; and (5) mixing filter cake and warter, adjusting pH to 4-5, digesting with compound enzymes at 40-50 DEG C for 10-20 hours, filtering, collecting filtrate and filter cake after enzymolysis, concentrating filtrate after enzymolysis, precipitating with ethanol, drying the precipitates to obtain soluble dietary fibers, drying the filter cake after enzymolysis to obtain insoluble dietary fibers. The invention increases the yield of soluble dietary fibers, reduces the energy consumption, production cycle and production cost, simplifies the operation, doesn't need strict working conditions such as high temperature and pressure and strong acid and base, has no strict requirement for equipment, and is environment-friendly.

The invention relates to a beer, in particular to a highland barley undertint beer and a preparation method thereof. Based on the total weight of all raw materials, the highland barley undertint beer is prepared from the following raw materials by weight percent: 60-35 percent of highland barley undertint malt, 40-30 percent of undertint barley malt, 0-30 percent of rice; in addition, particle hop is added according to the content of alpha-acid of 20-300 ppm, and 0.45-0.9 percent of mud-shaped beer yeast, 0-20 ppm of amylase, 0-15 ppm of glucanase, 0-60 ppm of lactic acid, 20-35 ppm of carrageenan and 5-12 ppm of protease are also added, wherein the ratio of the total materials and water is 1:3.8-4.6. The preparation process of the highland barley undertint beer comprises the processes of saccharification, fermentation and encapsulation, wherein the saccharification process further comprises the procedures of crushing the raw materials, saccharifying the crushed materials as well as filtering and boiling wort. The invention perfectly combines the typical characteristics of common beer and highland barley beer and has a healthcare effect.

The invention provides highland barley self-raising flour which comprises the following components by weight percent: 30%-97% of refined highland barley flour, 0%-67% of other types of flour and 3%-5% of leavening agent. The refined highland barley flour is obtained by multi-stage flour milling fine processing, the content of beta-glucan in highland barley is 50 times of that in wheat, and the refined highland barley flour has the functions of clearing intestine, preventing colon cancer, regulating blood sugar, preventing and treating diabetes, reducing cholesterol and improving immunity. Theself-raising flour can be used for making various flour-based foods, such as steamed and stuffed buns, dumplings, flapjacks, baked cakes, hot pancakes and the like, has unique taste and convenient use, and can be used for making various four-based products by adding an appropriate amount of water into the highland barley self-raising flour.

The invention discloses an inulin soya-bean milk beverage and a preparation method thereof, belonging to the technical field of food processing. The inulin soya-bean milk beverage disclosed by the invention mainly consists of the following components in parts by weight: 80-120 parts of soya-bean milk, 2-20 parts of inulin, 1-5 parts of honey and 0.1-0.4 parts of a stabilizer, wherein the inulin, which is also called as synanthrin, is linear straight-chain polysaccharide formed by D-fructose through key jointing of beta (1 to 2), the tail end of the inulin is provided with a glucose residue, and the degree of polymerization is 2-60. The inulin, as a soluble dietary fiber different from a starch structure, can selectively promote the growth of colon probiotics and improve the health condition of a host. The inulin soya-bean milk beverage disclosed by the invention is white, is exquisite and smooth in mouth feel, has a low caloric value and can promote the growth of human colon probiotics, inhibit toxic fermentation products, promote the absorption of mineral materials such as calcium, magnesium and iron and improve the physiological functions such as immunity of the organism.

The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.

The diet fiber is produced with bagasse or head chop as main material and other agricultural product as fittings and through fermenting treatment with edible fungi strain. The production process includes crushing bagasse or head chop; mixing with crushed wheat bran, soybean residue, trace element and water; bagging the wet material in heat resisting plastic bag and sterilizing in sterilizing pot; inoculating edible fungi strain to the sterilized culture medium under bacteria-free condition and culturing under certain condition for 35-45 days; drying and crushing to 100 mesh to obtain the product. The diet fiber has the physiological functions of lowering blood fat, lowering blood sugar, relaxing the bowels, slimming, etc. and has nutritious components essential for human body. The present invention has simple production process and high product quality.

The invention discloses edible cosmetics and a preparation method thereof. According to the invention, all-food grade matrix materials and active components are adopted to prepare a toning lotion and an emulsion that can be taken orally and can be used externally. By testing of sensory indexes, physicochemical indexes, moisture absorption and skin application, the results show that: the sensory and physicochemical indexes of the prepared edible toning lotion and emulsion are all in line with the standard requirements of China's cosmetics industry; the toning lotion and emulsion can replenish nutrition needed by the body and skin, resist oxidation and aging, enhance organism immunity, maintain moisture, weaken pigment, tighten skin, and enhance appearance beauty. At the same time, the use of the all-food grade raw materials also makes the cosmetics become safer and makes people feel relieved.

The invention discloses red bean-coix seed meal replacement powder. The red bean-coix seed meal replacement powder is prepared from the following raw materials in parts by weight: 20-120 parts of red beans, 20-150 parts of coix seeds, 10-70 parts of wheat germs, 10-50 parts of Chinese wolfberry fruits and 0-80 parts of crystal sugar. The red bean-coix seed meal replacement powder is prepared by the following steps: respectively washing the raw materials, and drying the washed materials; performing low-temperature baking and heating technology on the dried materials; crushing the baked and heated materials into fine powders; uniformly mixing the component powders; and carrying out sterilization, so that the red bean-coix seed meal replacement powder is prepared. The red beans and the coix seeds have the effects of eliminating dampness and reducing swelling, as well as the functions of resisting cancer, reducing weight, keeping youth, tonifying the kidney, invigorating the spleen and promoting urination; the wheat germs have the functions of protecting the brain, promoting development of the infants and the young children and so on; moreover, the wheat germs contain food fiber which has the effects of reducing serum cholesterol as well as preventing diabetes and colon cancer; and the Chinese wolfberry fruits have the effects of improving eyesight, improving body immunity, regulating blood sugar, lowering blood pressure, as well as preventing and treating hypertension, heart disease, arteriosclerosis and so on. The red bean-coix seed meal replacement powder is ready for eating after direct brewing with boiling water; thus, the red bean-coix seed meal replacement powder is a meal replacement food which is convenient to eat and rich in nutritive values, and can be utilized to replace breakfast, lunch and supper.

The invention discloses monascus-nata complex and a preparation method thereof. The monascus-nata complex is prepared by inoculating gluconacetobacter xylinus seed liquid and red kojic rice into a coconut water culture medium for fermentation, wherein the gluconacetobacter xylinus seed liquid is prepared by adding sucrose, (NH4)2SO4, KH2PO4, MgSO4 and yeast extract into coconut water, and taking gluconacetobacter xylinus as a strain; and the red kojic rice is prepared by soaking and steaming long shaped rice, inoculating amaranthine aspergillus for fermentation, drying and crushing. The invention combines various health care functions of high-fiber nata de coco and red yeast rice together, is beneficial to promoting the development of the nata de coco processing industry and has important application values in the aspects of economic benefits, social benefits, and the like.

The invention discloses a method for preparing rice yogurt and belongs to the technical field of functional health food. The method comprises the steps of preparation of rice milk and preparation of rice yogurt. Glycerin monostearate, vegetable oil, sugar, concentrated whey protein and / or soy isolate protein, inulin, vitamin and / or mineral substance nutrient supplements and other auxiliary materials are added to rice pulp fluid or rice meal dispersion liquid, and rice milk is obtained through grinding, homogenizing, gelatinization and sterilization. Rice milk is taken as the base material, polymeric whey protein, leavening agent and probiotics are added, and rice yogurt is obtained through fermentation. Based on the stable and uniform rice milk, the fine and smooth solid rice yogurt uniform in texture is obtained. The prepared rice yogurt is rich in nutrition and high in protein content. By the adoption of the method, operation is easy, amylase is not needed, cost is saved, safety is guaranteed, and pollution is avoided.

A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5) / 3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2 / 3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain the sausage added with inulin; the inulin improves the water binding capacity and mouthfeel, and has a nutrition and health-care function.

The invention specifically relates to a functional oil microcapsule containing chia seed gum and a preparation method thereof, and belongs to the field of food processing. The microcapsule is composedof a solid content and water, wherein the solid content is prepared from the following components in percentage by weight: 20-40 percent of a core material, 58-78 percent of a wall material, and 1.5percent of an emulgator; the core material uses chia seed oil, peanut oil and olive oil. The functional oil microcapsule containing the chia seed gum with good stability, high solubility and good oilembedding effects is provided; the preparation method is simple and practicable, and the process is easy to control.

The invention discloses a beverage with kelp polysaccharide dietary fiber gel particles and a preparation method thereof. The beverage with particles comprises the following components in parts by weight: 2-20 parts of kelp polysaccharide dietary fiber gel particles, 1-10 parts of white sugar, 1-3 parts of flavor extracting solution, 1-3 parts of additive and 50-200 parts of water. The preparation method comprises the following steps: by using a thermal denaturation technology, deactivating enzymes of kelps; by using an alkali treatment technology, converting a large amount of insoluble alginic acid and salts thereof contained in the kelps into soluble kelp polysaccharide dietary fibers on the premise that the original nutritional ingredients of the kelps are kept basically unchanged; and by using the kelp polysaccharide dietary fibers as key raw materials, mixing with nutritional additives and the like according to a certain ratio, homogenizing, molding, shaping, homogenizing again, and carrying out other processing operations to obtain the beverage with particles. The final product contains multiple substances having special effects on human health, such as iodine, calcium, phosphorus, iron, kelp polysaccharide dietary fibers and the like.

The invention discloses a Lentinus edodes dietary fiber slice. According to the invention, insoluble dietary fibers (IDF) of Lentinus edodes are used as a raw material; combined technologies of high pressure cooking and high pressure homogenization are employed to process IDF in the root of Lentinus edodes, and raw materials like an emulsification stabilizing agent and a thickening agent are cooperatively used to prepare the Lentinus edodes dietary fiber slice. The modified Lentinus edodes dietary fiber slice provided in the invention has high content of fibers, low fat and a low calorific value, total content of dietary fibers in the slice is more than 80%, and the dietary fibers have obviously improved water binding capability, water holding capability and expansibility.

The invention provides a formulation and preparation method of a dietary fiber type inhalable jelly functional drink. Every 100 g of the inhalable jelly drink is prepared from, by weight, 46-54 mg of potassium chloride, 23-27 mg of locust bean gum, 148-172 mg of gellan gum, 23-27 mg of xanthan gum, 12-14 g of isomerized sugar F-55, 0.9-1.1 mg of trisodium citrate, 3.4-4.0 g of galactomannan, 132-154 mg of apple juice concentrate, 180-209 mg of citric acid, 185-215 mg of calcium lactate, 98-114 mg of spice, 19-22 mg of emulsifier D-E-H and the balance water. The preparation method includes the steps of preparation of gel and preparation of the inhalable jelly drink. Dietary fibers and jelly are mixed together to prepare the dietary fiber type inhalable jelly functional drink for the first time, the market of the jelly industry is widened, and the deficiency phenomenon of dietary fiber type functional products on the jelly market is avoided. The functional drink has the advantages of being wide in suitable crowds, high in nutritive value and capable of promoting health, and is dietary fiber enhanced functional jelly, a customer takes in the jelly gel and the galactomannan at the same time while water is replenished, and the jelly gel and the galactomannan collaboratively act to jointly exert the special effect of the product.

The present invention discloses a pineapple residue dietary fiber and konjac health-care biscuit which includes the following raw materials in parts by weight: 30-35 parts of low-gluten flour, 20-30 parts of pineapple residue dietary fibers, 20-30 parts of konjac gel, 3-10 parts of radix puerariae powder, 1-10 parts of fructus corni powder, 2-15 parts of butter, 0.5-0.8 part of swelling agent, 3-10 parts of white granulated sugar and 0.3-0.6 part of edible salt. The prepared pineapple residue dietary fiber and konjac health-care biscuit is uniform in color and luster, soft and delicate in texture, has an aroma of pineapples and konjac, and also has health-care functions of lowering blood liquid and blood pressure, etc.

The invention discloses a meal fiber solid beverage for night and a preparation method thereof. The meal fiber solid beverage for night comprises the following raw materials by components: resistance dextrin, L-arabinose, xylooligosaccharide, isomaltose hypgather, citrus peels pectin, bifidobacterium animalis, lactobacillus acidophilus and an auxiliary material. The preparation method comprises the following steps: stirring the resistance dextrin, L-arabinose, xylooligosaccharide, isomaltose hypgather and citrus peels pectin and mixing the above materials, then disinfecting a mixture, adding bifidobacterium animalis and lactobacillus acidophilus, and uniformly mixing the materials to obtain the product. The soluble meal fiber in the meal fiber solid beverage cooperates with probiotics and citrus peels pectin, the meal fiber solid beverage has the effects for cleaning intestine and relaxing bowel, controlling the blood sugar and cholesterol levels, adjusting intestinal flora, promoting intestinal tract movement, reducing fat and nourishing skin, and preventing colon cancer, and is an ideal meal fiber supplement for human body.

The invention provides an egg white peptide instant solid beverage and a preparation method thereof, and relates to an instant product and a preparation method thereof. The preparation method comprises the following steps: 1, performing low-temperature melting and microfiltration impurity removal on an egg white liquid; 2, adjusting pH, and adding Maxipro NPU enzyme for modification treatment; 3,performing inactivation; 4, performing composite enzymatic hydrolysis, and then performing enzyme-killing and cooling; 5, performing centrifugation, ultrafiltration, and concentration; 6, performing spray drying to obtain an egg white peptide powder; and 7, mixing the egg white peptide powder with auxiliary materials, and performing instantaneous high-temperature sterilization. The egg white peptide instant solid beverage has no peculiar smell and bitter taste after being prepared, has a pleasant smell, has a sweet and sour and smooth taste, and has a uniform and transparent state. Carrying and brewing are very convenient. A new method with high nutrition, high efficiency and convenience of eating eggs is provided for consumers, and a gap of deep processing of egg products in solid beverage fields and markets is filled.

The invention discloses a konjak steamed bread and a manufacturing method thereof. The konjak steamed bread takes konjak flavor powder and flour as raw materials. The manufacturing method comprises the following steps: taking 30% of flour, adding needed dried yeast, adding about 50% of water (in terms of the flour addition), and mixing flour into dough by a flour-mixing machine; fermenting the mixed dough at the temperature of 26-28 DEG C and humidity of 70-80% for 8-12 hours; taking 60% of flour and 10% of konjak flavor powder to be added into the fermented dough, adding 40% of water (in terms of the flour addition), and putting into the flour-mixing machine to be mixed into the dough; preparing a steamed bread blank; fermenting at the temperature of 28 DEG C and the humidity of 70-80% for 60 minutes; and steaming by high fire for 20 minutes. The product of the invention has delicious taste and abundant nutrition, can inhibit the adsorption of cholesterol and bile acid by intestinal tracts, lowers blood fat and blood sugar, has the efficacy of losing weight and can prevent and cure colon cancer and breast cancer.

The invention particularly relates to a low-GI-value functional grease microcapsule and a preparation method thereof, and belongs to the field of food processing. The microcapsule is prepared from a solid substance and water, and the solid substance is prepared from, by weight, 20-40% of a core material, 58-78% of a wall material and 1.5% of an emulgator. The core material utilizes chia seed oil,peanut oil and olive oil. The low-GI-value functional grease microcapsule with good stability, high solubility and a good grease embedding effect is provided; the method is simple and easy to implement, and the preparation process is easily controlled.

The invention discloses a nutritional seasoning tea sauce. The nutritional seasoning tea sauce comprises, by weight, 0.20-0.80% of ultrafine tea powder, 0.20-0.80% of konjac glucomannan, 0.50-1.50% of guar gum, 0.05-0.50% of an organic acid, 6.00-18.00% of white granulated sugar, and the balance of water. The nutritional seasoning tea sauce made of the ultrafine tea powder used as a raw material contains tea polyphenols, dietary fibers, amino acids and trace elements, reserves various nutrition values of tea leaves, overcomes the defect of tea raw material lack of present seasoning sauces, has good stability, unique tea fragrance and unique tea taste, contains no synthesized essences or pigments, is suitable for all people, and is a very good nutritional health food.

The invention relates to a method for making a breaded fish stick by adding inulin. The method comprises the steps of: mixing and stirring 5 to 15 weight parts of fat chopped meat, 2 to 10 weight parts of starch, 2 to 15 weight parts of inulin, 1 to 6 weight parts of egg white, 0.5 to 3.0 weight parts of salt, 0.1 to 0.3 weight parts of gourmet powder, 0.2 to 1.0 weight parts of spice, 5 to 35 weight parts of water and 20 to 70 weight parts of fish so as to form breaded fish stick materials, braising the materials with a thickness of 1 to 5 cm for 5 min through intense fire, reducing the firepower, braising for 20 min, coating the egg yolk and then braising for 5 min so as to obtain the finished breaded fish stick. The breaded fish stick is cut into blocks with different shapes and sizes at the temperature of less than 45 DEG C. The breaded fish stick is sealed and packed under room temperature. The inulin which is dissolved in water can change the state of the breaded fish stick, thereby enhancing the water-retaining property thereof. The breaded fish stick has smooth surface and elasticity and tastes tender and creamy.

The invention relates to the field of food processing, and particularly relates to a roxburgh rose fruit juice beverage and a production method thereof. The production method of the roxburgh rose fruit juice beverage comprises the following steps: step A, juicing roxburgh rose to obtain roxburgh rose fruit juice; step B, filtering 80-120 parts of the roxburgh rose fruit juice to obtain original juice; step C, sterilizing the original juice, during the sterilization, adding 0.2-2 parts by weight of anti-oxidants and 0.2-2 parts by weight of peroxide decomposers into the original juice to obtain the roxburgh rose fruit juice beverage. The roxburgh rose fruit juice beverage comprises, by weight, 80-120 parts of roxburgh rose fruit juice, 0.2-2 parts of anti-oxidants and 0.2-2 parts of peroxide decomposers. According to the invention, both the anti-oxidant and the peroxide decomposer are added during the production, thus synergistic effect of the two agents is reached, and the combination of prevention and treatment is realized, which effectively solving the browning problem of roxburgh rose fruit juice beverages.