754results about How to "Quench thirst" patented technology

The invention discloses a cherry and tomato composite beverage and a preparation method thereof. The cherry and tomato composite beverage is prepared from the following raw materials, by weight, 30-45 parts of cherry, 15-20 parts of tomato, 10-15 parts of guava, 10-14 parts of pitaya peel, 10-15 parts of buckwheat, 14-18 parts of red glutinous rice, 1-3 parts of stevioside, 2-3 parts of very precious flower in Plateau Snow Mountain, 2-4 parts of ginseng fruit, 3-5 parts of grapefruit flower, 1-2 parts of flower of Intermediate peashrub, 1-2 parts of Japanese metaplexis, 12-18 parts of setose abelmoschus, a proper amount of rose wine, and 8-10 parts of a nutrient solution. The cherry and tomato composite beverage prepared in the invention maximally reserves nutritional components of cherry and tomato, has the characteristics of red and uniform color, aroma, sweet and delicious taste, smooth mouthfeel, abundant and balanced nutrition, and simple and feasible technology, has the efficacies of body fluid production promoting, thirst quenching, stomach strengthening, food digesting, pressure reducing, lipid lowering, heat clearing, detoxifying, toxin expelling and face nourishing through the synergistic effect with health care components of traditional Chinese medicines, and can promote digestion, enhance muscle power and improve the oxidation resistance of human bodies through long term drinking.

The invention discloses an additive which can reduce harmful components in smoke and the preparation method. The invention is mainly characterized in that the materials include jasmine tea, liquorice, Beta-cyclodextrin, polyethylene glycol, honey, lactic acid and glyceryl triacetate and the materials are processed into cigarette filter additive, and then are evenly sprinkled on the polypropylene or acetate fiber cigarette filter rod and at last are rolled into a cigarette; the weight of the additive is 0.5-5% of the weight of the cigarette filter rod. Compared with a reference cigarette, the cigarette filter rod additive is balanced in tea aroma, flower fragrance, cigarette aroma and drug aroma and can improve the taste of the cigarette, enabling the cigarette to have balanced aroma, comfortable aftertaste and slender and soft smoke; the invention also reduces total particulate matter in the cigarette by 3.0-5.6%, tar by 2.9-6.6%, carbon monoxide by 2.5-10% and nicotinamide by 0.9-1%, and effectively reduces peppery irritation to the respiratory system of the smoker from the smoke, reduces respiratory diseases as well as harm to the smoker.

The invention relates to health protection herbal tea and a manufacturing method thereof. The health protection herbal tea is characterized in that the herbal tea is prepared from date slices, Japanese honeysuckle, Hangzhou white chrysanthemum, rose, oolong tea, Huangshan tribute chrysanthemum, winter flower, medlar, black sesame seed, golden chrysanthemum, white sesame seed, dwarf lilyturf root, boat-fruited sterculia seed, Arabian jasmine flower, hawthorn, licorice root, lotus plumule, dried fruit, mint, Maofeng tea, silver chrysanthemum, roselle, ginkgo leaf, rock candy and other raw materials. The herbal tea can be made into conventional oral preparations such as granules, decoction and teabags by using conventional method. The herbal tea has the effects of reducing pathogenic fire, clearing away heat, eliminating dampness, relieving summer-heat, removing food retention, promoting salivation, quenching thirst, refreshing, restoring consciousness, caring skin, promoting health, and so on, is safe and convenient, and is good for both children and adults.

The invention discloses a fruit and vegetable juice, a fruit and vegetable juice beverage and a preparation method of the fruit and vegetable juice. The preparation method of the fruit and vegetable juice comprises the following steps: (1) selecting and cleaning fruits and vegetables; (2) preparing raw fruit and vegetable juice; (3) carrying out cold enzyme deactivation and color protection treatment on the raw juice; (4) carrying out enzymolysis treatment; (5) carrying out refined filtration and hollow filtration; (6) carrying out low-temperature vacuum concentration; and (7) carrying out a cold sterilization procedure. According to the fruit and vegetable juice and the fruit and vegetable juice beverage prepared by the method, cold enzyme deactivation and cold sterilization technologies are adopted for the fruit and vegetable juice in enzyme deactivation and sterilization, so that the prepared fruit and vegetable juice and the fruit and vegetable juice beverage completely reserve nutritive value and health functions of fresh fruits and vegetables, and have the health functions of clearing heat, removing internal heat, promoting the secretion of saliva or body fluid, quenching thirst, moistening the lung, removing fat, lowering pressure, detoxifying, dispelling the effects of alcohol, inducing diuresis, reducing swelling, and losing weight.

The invention discloses a mulberry buffalo milk lactobacillus beverage which comprises the components of 10-15% of mulberry juice, 25-30% of buffalo milk yogurt, 1-5% of fructo-oligosaccharide, 0.05-0.2% of xanthan gum, 0.05-0.2% of pectin, 0.05-0.2% of CMC (carboxymethylcellulose), 0.03-0.04% of potassium sorbate, 5-10% of white granulated sugar, and the balance of water. A preparation method comprises the following steps of: carrying out purifying, homogenizing, sterilizing, inoculating and fermenting on fresh buffalo milk to obtain the buffalo milk yogurt; cleaning and juicing mulberries, and filtering and sterilizing to obtain the mulberry juice; mixing the buffalo milk yogurt, the mulberry juice, the fructo-oligosaccharide, the white granulated sugar and stabilizer; and performing homogenizing, high-temperature instant sterilizing, cooling and packing to obtain finished products. The lactobacillus beverage product is prepared from the buffalo milk yogurt regarded as 'king of milk' and the mulberries serving as raw materials; and the product has comprehensive nutritional value, good mouthfeel and functions of dredging intestinal canal, alleviating hangover, promoting digest, promoting fluid production to quench thirst and the like.

The invention discloses a medicine-and-food dual-purpose preparation for treating pneumoconiosis, clearing away the lung-heat and nourishing the heart and a preparation method for the medicine-and-food dual-purpose preparation. The medicine-and-food dual-purpose preparation is made of aizoon stonecrop herb, herba houttuyniae, polygonatum kingianum, polygonatum odoratum, platycodon grandiflorum, almond, radix glycyrrhizae, lilies, folium mori, white fungus, coix seed, citrus, mint and green tea. The medicine-and-food dual-purpose preparation can be used as a medicine and has the functions of clearing away the lung-heat, relieving cough and reducing sputum and the functions of promoting blood circulation to remove blood stasis, nourishing the heart and smoothing the sphygmus. The medicine-and-food dual-purpose preparation is also healthy food. The raw materials adopted by the medicine-and-food dual-purpose preparation are medicine-and-food medicines, can be eaten for a long time and cannot generate any toxic and side effect on a human body. The medicine-and-food dual-purpose preparation is healthy and health-protection; the lung organ is stimulated to secrete mucus and promote sputum excretion through functions of the components, and the self-cleaning function of the lung is realized; the blood is purified; the oxyhemoglobin saturation is enhanced; the heart can be protected from being injured; therefore, the medicine-and-food dual-purpose preparation has the effects of preventing and treating the pneumoconiosis and cardiovascular diseases.

The invention discloses a preparation method of special flavor pear can, comprising the steps of sorting, cleaning, peeling, chopping, removing kernels and trimming, color-protecting, pre-boiling, canning and leaching water, injecting sugar-liquor, alcohol, citric acid, and ascorbic acid, preparing filling liquor with chrysanthemum leach liquor, exhausting gas, sealing, sterilizing and cooling. During storage period for the can products of the invention, alcohol molecules are permeated into fruit chunk tissues after fully associating with water molecules, so that the products have gentle mouth feel when being eaten, special flavors of sweetness, sourness and aroma as well as functions of producing saliva and slaking thirst, and resisting oxidation.

The present invention relates to delicious fragrance dried shrimp lily broad bean particles and a preparation method thereof, wherein the delicious fragrance dried shrimp lily broad bean particles are prepared from the following raw materials by weight: 200-230 parts of broad bean particles, 20-25 parts of fresh salangid fry, 15-20 parts of small dried shrimp, 10-12 parts of red bean leaf, 7-9 parts of dolichos lablab flower, 5-7 parts of allium ascalonicum, 15-18 parts of lily, 30-35 parts of bean residue, 30-35 parts of flour, 25-30 parts of chicken claw, 3-5 parts of foeniculum vulgare mill, 13-16 parts of edible salt, 3-5 parts of laurus nobilis leaf, 18-23 parts of egg white, 20-25 parts of a nutrition addition liquid, and a proper amount of water. According to the present invention, the effective components of the prepared delicious fragrance dried shrimp lily broad bean particles have health effects of heat clearing, summer-heat removing, brain invigorating, eyesight improving, body fluid regeneration, thirst quenching lung heat clearing, dryness moistening, cough stopping, heart fire clearing, nervecalming, and the like.

The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatmenttechnology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice,and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention discloses a lotus leaf health care drink and a method for preparing the same. The formula of the drink comprises main materials and auxiliary materials, wherein the main materials comprise the following components in percentage by weight: 1 to 2 percent of lotus leaf, 5 to 10 percent of chrysanthemum, 10 to 20 percent of honeysuckle flower, 10 to 20 percent of fructus momordicae, 10 to 20 percent of liquorice and 10 to 20 percent of hawthorn; and the auxiliary materials comprise the following components in percentage by weight: 0.001 to 0.003 percent of acid flavoring agent, 0.01 to 0.03 percent of sweetening agent, proper amount of edible essence and sodium citrate, and the balance of water. The preparation method comprises the following steps of: soaking dry lotus leaves, adding other ingredients for leaching, filtering I, adding the auxiliary materials, stirring and mixing, filtering II, sterilizing, packaging and obtaining the finished products. The lotus leaf health care drink of the invention is light yellow or brown yellow, has faint scent of the lotus leaves and also has the effects of clearing away heat and removing toxins, neutralizing the effect of alcoholic drinks and nourishing the stomach, and producing the body fluid and quenching thirst.

The invention relates to water chestnut beverage and a preparation method thereof. Water chestnut peels are kept in a preparation process, and active ingredients of water chestnut residues are fully extracted, so that the water chestnut raw material is fully utilized. The water chestnut beverage has not only effects of promoting secretion, quenching thirst, cooling, refreshing, stimulating appetite, eliminating summer heat and recovering from fatigue but also health-care functions of lowering blood pressure, eliminating phlegm, removing food retention and relieving cough, can meet the requirements of daily diet therapy health care of hypertensive and can be used as daily auxiliary blood pressure lowering health beverage of the hypertensive.

The invention relates to the technical field of food, and particularly relates to multifunctional enzyme vinegar. The multifunctional enzyme vinegar comprises the following raw materials in parts by weight: 10-50 parts of starch raw material, 20-60 parts of fruits, 20-60 parts of vegetable, 1-3 parts of aspergillus niger, 1-2 parts of aspergillus oryzae, 10-20 parts of Daqu, 5-10 parts of Chinese koji, 5-10 parts of red yeast rice, 2-4 parts of yeast, 0.15-0.4 part of lactic acid bacteria, and 4-7 parts of acetic acid bacteria. In the enzyme vinegar, total acid is greater than 11g / 100 mL, citric acid is greater than 2g / 100 mL, malic acid is greater than g / 100 mL, and lactic acid is greater than 1 g / 100 mL. the invention further relates to a preparation method of the enzyme vinegar. The enzyme vinegar is rich in nutrients, and mellow in mounthfeeling, the proportion of total acid to non-volatile acid is proper, and the enzyme vinegar has multiple nutritional health-care efficacies of strengthening the stomach, moistening intestine, calming down and relieving thirsty, reducing blood pressure and blood lipid, being anti-oxidant and anti-aging, and the like.

The invention relates to kudzuvine root silk noodles and a making method. The invention provides the kudzuvine root silk noodles which have rich nutriments and are convenient to eat by people. The kudzuvine root silk noodles are prepared by uniformly mixing arrowroot and rice flour or tapioca or selenium rice flour or corn meal or soybean meal or mung bean flour or wheat flour.

The invention discloses a chicken essence condiment, comprising the raw materials of chicken meat extract, mushroom extract, yeast extract and flavour development disodium nucleoside which substitute the sodium glutamate as the flavour development matters, thus solving the problems of thirsty owing to intaking excessive sodium glutamate and health care owing to high temperature application of sodium glutamate. The invention removes the sodium glutamate, but not changes the flavouring function of the chicken essence, thus balancing the nutrition and benefiting the health.

The honeysuckle syrup beverage is prepared with honeysuckle in 80-95 wt% and mint in 5-20 wt%, and through mixing, distillation to obtain distillate, diluting the distillate with 10-100 times water to obtain mixture liquid, adding sweetener in 0.01-0.1 wt% of the mixture liquid, sterilizing and packing. The honeysuckle syrup beverage has simple preparation process, is refreshing, and has health functions of promoting the secretion of saliva to quench thirst, clearing away heat and toxic material, and nursing face.

The invention discloses a preparation method of forsythia suspense black tea, and relates to tea. The method comprises the following steps: cooling fresh forsythia suspense leaves at 14-18 DEG C, rocking the leaves, performing enzyme deactivation at 120-150 DEG C for 3-5 minutes, rolling into strips, performing fermentation, drying at 150-180 DEG C, and finally performing classification and packaging to obtain the finished product. The invention adopts forsythia suspense leaves as raw material, does not add any additive; since the forsythia suspense leaves contain abundant nutritional components, the forsythia suspense tea prepared by the method of the invention has the efficacy of clearing heat and removing toxins, promoting body fluid production and extinguishing thirst, resisting bacteria and promoting urination, strengthening stomach and promoting appetite, has pure fragrance and strong taste, belongs to pure natural tea that is suitable for both the old and the young, and has great health care value and market value.

The invention relates to a lung moistening and cough relieving lily pear beverage and its preparation method. The beverage is characterized by being prepared from lily and pears through extraction, pulping, blending, filtering, filling, sterilization and other processes, and has the efficacy of lung moistening, cough relieving and phlegm eliminating. According to the invention, the pears are grinded into pulp by a pulper, and the internal active ingredients of the pears are more beneficial for human body absorption and utilization. Therefore, the lily pear beverage not only meets the demands of consumers for drinking beverages to relieve thirst, and also has high nutrition components and health care value.

The invention discloses an additive used for tea fragrant type tobacco and the preparation method thereof. The invention is characterized in that the raw material of the additive used for tobaccos is obtained through reasonably blending the raw materials of jasmine tea, burdock, licorice and bee honey; the extracting solution is prepared through the jasmine tea, burdock as well as the licorice of certain proportion by adopting a solvent refluxing method, is prepared to be medical ointment through being concentrated under reduced pressure, and is formed to be an additive used for tobaccos through being added with a proper amount of bee honey. The use amount is 0.01 to 5 percent of the weight of tobacco thread, in order to cut rolled stem or tobacco thin slice, the additive is dissolved in the mixed solution of distilled water, ethyl alcohol or propylene glycol of certain amount to form an additive used for tea fragrant type tobacco, and is evenly sprayed on the cigarette tobacco thread, the cut rolled stem or the tobacco thin slice and is formed to be cigarettes. The invention can reduce the irritability to the respiratory system generated by the tobacco smoke, has the functions of adjusting tea fragrance, flower fragrance, smoky flavor and medicine fragrance, and can improve the cigarette fragrance, the aftertaste is comfortable, and the tobacco smoke is exquisite and gentle, and thereby the serious irritability to the respiratory system of the smokers is effectively reduced, the respiratory disease is reduced, as well as the harm from smoking is lightened.

The invention relates to a blueberry and pu'er herbal tea beverage production technology and a product thereof, which belong to the technical field of food processing. The blueberry and pu'er herbal tea beverage is prepared by extracting, filtering, mixing, centrifuging, ultra-filtering, sterilizing, filling, cooling and packaging blueberry leaves and matured pu'er tea leaves, which serve as main raw materials, and chrysanthemum, mesona blume, frangipane, buzhaye, semen cassiae, honeysuckle, white sugar, malic acid, ascorbic acid, citric acid, sodium citrate and potassium sorbate which serve as auxiliary materials. The herbal tea has a unique flavor, tastes mellow, sweet and fragrant, is cool but not bitter and has the effects of reducing the blood fat and the blood pressure, clearing the heat, expelling the toxin, eliminating dampness, relieving dyspepsia, producing saliva and slaking thirst; the production technology is simple, and the production cost is low; and therefore, the blueberry and pu'er herbal tea beverage has good industrial prospect.

The invention relates to a traditional Chinese medicinal composition for treating diabetes mellitus. The composition is prepared from kudzu vine root, astragalus membranaceus, hawthorn, poria, yam, medlar, dogwood fruit pulp, mulberry leaf, radix polygonati officinalis, radix scrophulariae, sealwort, rehmannia root, radix ophiopogonis and bitter gourd. The traditional Chinese medicinal composition for treating diabetes mellitus has the effects of tonifying qi and nourishing yin, clearing heat and nourishing dryness, promoting body fluid and allaying thirsty.

The invention discloses mango fruit ice cream and a preparation method thereof. The mango fruit ice cream is prepared from the following raw materials in parts by weight: 30-50 parts of mango juice, 10-20 parts of orange juice, 10-20 parts of lemon juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing the mango juice, orange juice, lemon juice, whole milk, white granulated sugar, starch, cream and water to obtain mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) quickly cooling the mixture to 2-6 DEG C, and aging at the temperature; and 5) putting the aged mixture in a stirring drum of a freezing machine, freezing while stirring, taking out, packaging, and quickly freezing for hardening to obtain the mango fruit ice cream. The ice cream disclosed by the invention is simple to prepare, does not contain any chemical additive, and has functions of promoting the production of body fluid to quench thirst and maintaining beauty.

The invention discloses a dendrobium officinale herbal tea beverage and a production technique thereof and belongs to the technical field of food processing. The dendrobium officinale is taken as the main raw material; the pueraria lobata, mesona, plumeria rubra, microcos paniculata leaf, folium mori, semen cassiae, honeysuckle, liquorice, prunella spike, white granulated sugar, malic acid, ascorbic acid, citric acid, sodium citrate and potassium sorbate are taken as auxiliary materials; all the materials are subjected to enzymolysis, digestion, filtering, mixing, centrifugal treatment, ultra-filtration, sterilization, filling, cooling and packaging, and then the dendrobium officinale herbal tea beverage is obtained. The dendrobium officinale herbal tea beverage provided by the invention is unique in flavor, tastes mellow and smooth, is sweet and fragrant, is cool but not bitter and has the effects of nourishing yin and moisturizing lung, nourishing the stomach to improve the production of body fluid, clearing away heat and toxic materials, drying and removing hysteresis, promoting body fluid and quenching thirst, and the like; the dendrobium officinale herbal tea beverage is nourishing and light, is nourishing but not greasy and is light but not harmful to the stomach; the production technique is simple; the industrialization prospect is excellent.

The invention discloses a roselle solid beverage. The invention is characterized in that the roselle solid beverage is prepared from the following raw materials in parts by weight: 5-35 parts of roselle, 5-35 parts of red jujube, 1-15 parts of hawthorn, 1-15 parts of medlar and 30-170 parts of white sugar. The roselle solid beverage disclosed by the invention has good taste and is convenient to carry and store, and the beverage disclosed by the invention has the effects of clearing heat, promoting production of a body fluid and quenching thirst, promoting appetite and digestion, eliminating free radicals, resisting to oxidation, reducing fat and lowering blood pressure.

Belonging to the field of drink health care, the invention discloses a passiflora edulis drink. According to weight part, the passiflora edulis drink consists of the following components: 20-40 parts of passiflora edulis juice, 10-18 parts of pomegranate juice, 10-20 parts of sugar cane juice, 5-10 parts of Lonicera japonica, 8-16 parts of licorice, 10-17 parts of fructus mori, 5-12 parts of Chinese wolfberry, and 4-8 parts of chrysanthemum. According to the invention, the health care drink is synthesized mainly by combination of passiflora edulis with other juice and Chinese herb extracted liquid, has rich nutrition, good taste and strong flavor, and has the efficacy of relieving cough and moistening lung, clearing away heat and toxic materials, and improving human body immunity, etc.

The invention discloses a preserved roselle manufacturing method which comprises the following steps of preparing materials, salting the materials, protecting crispness of the materials, hardening the materials, sulphuring the materials, precooking the materials, sugaring the materials, drying the materials, reshaping the materials, packing the materials and the like. Roselle is salted to remove part of water, so that tissues of the roselle are compact, the permeability of cells is changed, and sugar can permeate into preserved roselle conveniently. Thus, the preserved roselle is pure in flavor, delicious in taste and convenient to eat. Furthermore, nutrients of the roselle are fully kept. The preserved roselle has the effects of relieving summer heat, reducing blood pressure, intensifying blood vessel elasticity, curing hypertension, clearing heat, detoxifying, helping digestion, helping produce saliva and slaking thirst.

The invention discloses a manufacturing method of turnjujube fruit vinegar. The turnjujube fruit vinegar takes turnjujube fruit stems as a raw material, and the turnjujube fruit vinegar is prepared through the following steps: removing impurities in a raw material, pulping fruits, carrying out ultra high temperature sterilization, alcoholic fermentation and acetic fermentation, filtering, homogenizing, sterilizing, canning, examining and storing. The invention provides a seasoner of turnjujube fruit vinegar, which is nutrient-rich and has a good flavor, not only can be eaten directly, but also can be used as the seasoner, and has various using methods, the nutritional value of the turnjujube is increased, the fruit vinegar is sour and sweet and delicious, has the effects of dispelling wind and removing obstruction in the meridians, dispelling the effects of alcohol and calming the nerves, removing heat-phlegm and quenching thirst and relieving restlessness, and the like, and the manufacturing method also has the advantages that the processing is simple and convenient, and is easy to master.

The invention provides a hangover-alleviating and liver-protecting composition containing rice bran fatty alkanol and a preparation method. The hangover-alleviating and liver-protecting composition comprises the following components: rice bran fatty alkanol and other active components according to a ratio of 1:1 to 1:100, wherein the other active components comprise the following materials in percentage by weight: 30 to 100% of semen hoveniae powder, 0 to 70% of yeast powder, and 0 to 70% of lactobacillus rhamnosus. The hangover-alleviating and liver-protecting composition has the advantages that the rice bran fatty alkanol is compounded with other active components, so that the better hangover-alleviating and liver-protecting effects are realized; the direct stimulation of alcohol to thedigestive tract after drinking is fully alleviated, and the metabolism of the alcohol is accelerated to relieve the damage to the organs and systems of human body by the product of alcohol in the metabolism process of the human body; the hangover-alleviating and liver-protecting composition is prepared into the tableted candy, the processing is convenient, the cost is economic, the marketing is easy, the convenience in use is realized for a consumer, the willing of a consumer is high, and the market application prospect is very broad.