37results about How to "Relieve bitterness" patented technology

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The present invention relates to a pure natural green functional health-care beverage. It uses arctium as main raw material, and uses crataegus fruit, wild spiny jujube, salvia, licorice, silk tree bark, asparagus and biota seed as auxiliary material, and adopts the following steps: pulverizing, soaking by adding water, extracting, concentrating, recovering ethyl alcohol, adding honey, isomaltose and wine yeast strain to make primary fermentation, adding acetic acid bacteria to make acetic acid fermentation, finally filtering, precipitation, sterilizing, beta-dextrin embedding and filling. The invented product has the functions of beautifying face, protecting skin, promoting gastrointestinal peristalsis and raising immunological function. Said product contains no colour matter and additive.

The invention relates to the technical field of traditional Chinese medicine decoction pieces and particularly relates to a citri grandis decoction piece and a preparation method thereof. The citri grandis decoction piece comprises 65-93% of citri grandis, 1-18% of licorice, 1-12% of fructus momordicae and 1-15% of honey. The preparation method of the citri grandis decoction piece comprises the following steps: (1) decocting licorice and fructus momordicae; (2) concentrating; (3) adding honey; and (4) wetting and baking. The citri grandis decoction piece is capable of effectively relieving the bitter taste of the citri grandis, relieving the warm dryness characteristic of the citri grandis, achieving the effects of resolving phlegm and relieving cough, and greatly enhancing the effects of the prepared citri grandis decoction piece for resolving phlegm and relieving cough. The preparation method of the citri grandis decoction piece is capable of ensuring the uniformity of the bitterness shielding effect of the citri grandis, fully keeping the piece type of the citri grandis, and enabling the citri grandis decoction piece to have the characteristic of exquisite color.

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

The invention provides an intranasal medicinal composition. The intranasal medicinal composition contains bilastine, mometasone furoate, and thaumatin serving as a bitterness and irritation alleviator.

The invention relates to the technical field of alternative tea, in particular to a moringa leaf tea and a preparation method thereof. Moringa leaf is used as raw material, and is treated by the following steps of quick freezing, freeze-drying, enzyme deactivating, enzyme treatment, fermenting and the like. The moringa leaf tea prepared by the preparation method has the advantages that the beneficial components in the moringa leaf are easier to dissolve out; one part of beneficial components can be decomposed into small molecules which are easy to absorb, and the bitter taste and foreign odorof the moringa leaf are relieved; the bitter taste is little, the mouth feel is soft, and the moringa leaf tea is acceptable by the public.

The invention provides a production method of a colorless sleep promoting tea beverage. The production method comprises the following steps of weighing raw materials, performing soaking, performing vacuum decompression rotary evaporation, performing blending and mixing, performing sterilization, performing hot filling, performing cooling and performing packaging to obtain finished products. Through a vacuum decompression distillation technique, a purely natural colorless sleep promoting tea beverage which is rich in nutrients, excellent in tea fragrance and free from preservatives is researched, the product namely the colorless sleep promoting tea beverage can reserve original mouth feel of tea and tea fragrance, can improve the sleep quality, has significant sleep promoting efficacy, is free from independence and is free from side effects.

The invention discloses a preparation method of dandelion tea. The preparation method comprises the procedures of collection, impurity removal, water removal, twisting, primary drying, blending, drying, and finished-product packaging. The preparation method provided by the invention is scientific and reasonable, and nutritional components and active components in the preparation process are not damaged; and due to addition of a certain amount of auxiliary components such as honey and lemon juice, the own bitter taste is reduced and the drinking suitability degree is improved. The dandelion tea is a tea drink, and is suitable for drinking by old and young people in all seasons.

The present invention uses Chinese medicinal material ilex as main raw material, adds the Chinese medicinal materials of typha pollen, hemps seed and dried eucommia leaf as auxiliary and adopts the following steps: pulverizing, soaking by adding water, extracting, concentrating, recovering ethyl alcohol, adding honey, isomaltose and wine yeast strain to make primary fermentation, then adding acetic acid bacteria to make acetic acid fermentation, finally, filtering, precipitating, sterilizing, beta-dextrin embedding and filling. It has the functions of promoting the production of body fluid to quench thist, nourishing stomach, protecting liver, strengthening kidney and relaxing the bowels. Said product contains no colouring matter or additive.

The invention discloses a sober-up liver-protection health-care tea and a preparation method thereof. The sober-up liver-protection health-care tea is prepared from the following raw materials in parts by weight: 10-20 parts of white tea extracted powder and 80-90 parts of vine tea extracted powder. The sober-up liver-protection health-care tea contains important natural effective active ingredients, can greatly increase the urination volume of a human body, decompose alcohol in the human body as soon as possible, reduce the content of alcohol in a blood circulating system, alleviate the alcohol break-down burden of the liver and relieve headache, vomiting phenomenon, stomachache and the like caused by drinking, and has effects on breaking down alcohol and protecting the liver for users drinking frequently; and besides, the sober-up liver-protection health-care tea has pure taste without Chinese medicine bitter taste, can be drunk conveniently and healthily, and has remarkable prevention, protection and treatment effects on patients suffering from alcoholic liver.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention provides an antihypertensive health-care composition, comprising, by weight, 50-70% of mulberry leaf powder, 10-40% of celery seed and 4-20% of hawthorn fruit; by combining the three materials, it is possible to overcome the defects of a single material and reduce adverse effects, such as neutralizing cold property of mulberry leaf and relieving bitterness of celery seed; through combability of hawthorn fruit that is sweet, it is possible to adjust the taste; the effects of the mulberry leaf and celery seed bring more excellent antihypertensive effect; through the combability of the three materials, the antihypertensive is better than that of the a single material.

An instant ox tripe and beef jerky is prepared as below: removing bones, skin and fat from beef, cleaning the beef with pure water, drying water stains, cutting the beef into small pieces, filtering the ox tripe, conducting filter wash with purified water, and collecting filtration liquid to obtain an ox tripe liquid; mixing 90 parts of small beef pieces, 2 parts of ox tripe, 3 parts of salt, 2 parts of sugar, conducting biological fermentation at 5-15 DEG C for 12 h under atmospheric pressure, and transferring the beef and ox tripe into an open pot; adding1 part of soy sauce, 1 part of drying, 0.4 part of chili, 0.15 parts of pepper, 0.15 part of aniseed, 0.15 part of cinnamon and 0.15 part of orange peel into the beef pot, adding water to immerse the materials, boiling, evaporating the water, removing chili, pepper, cinnamon, orange peel and other residues, drying the cooked beef, and packaging to obtain the ox tripe and beef jerky.

The invention provides a rice deep processing technology, and relates to the technical field of agricultural product processing. The rice deep processing technology comprises the steps of raw materialcleaning, primary treatment, traditional Chinese medicine extraction, steaming, seasoning and packaging. Medicinal components for nourishing qi and blood contained in traditional Chinese medicines are extracted, and then rice is steamed with extracted medicinal soup, so that the medicinal components for nourishing qi and blood are fused in the rice, and when people eat the rice daily, energy canbe obtained, qi and blood can be nourished, and the body can be strengthened; moreover, bacterial breeding in a rice production and processing process can be prevented through two times of sterilization and disinfection treatment, so that the food safety is guaranteed; pure cane sugar is added into the steamed rice for seasoning, so that the sweetness of the rice is increased, eating is better facilitated, and meanwhile, the bitter taste of the medicinal components fused in the rice is greatly relieved; and therefore, the technology is worth of large-scale popularization.

The present invention provides material recipe and production process of olive granule. The materials for the olive granule includes concentrated olive juice, glycyrrhizin, sodium isoascorbate, Acesulfame potassium, honey, cane sugar powder and maltodextrin. The production process includes the following steps: producing concentrated olive juice with olive and through washing scalding, crushing, squeezing, filtering, concentrating, coating and other steps; adding honey and other ingredient; spraying alcohol to prepare soft material, vacuum drying, crushing, sieving and packing. The said production process has the functional components in olive well maintained and the olive granule is delicious and stable.

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

The invention discloses a pharmaceutical composition for treating urinary tract infection. The pharmaceutical composition comprises the following raw materials in parts by weight: 10-14 parts of amur corktree bark, 11-13 parts of radix bupleuri, 7-9 parts of scutellaria baicalensis, 9-11 parts of cortex acanthopanacis, 9-11 parts of shizandra berry, 9-11 parts of radix angelicae, 9-11 parts of desmodium, 9-11 parts of eucommia ulmoides, 11-13 parts of cluster mallow fruit and 9-11 parts of liquorice. The invention further discloses a preparation method for the pharmaceutical composition for treating the urinary tract infection. The pharmaceutical composition has the benefits that as a method of clearing away heat and detoxifying, and eliminating dampness and smoothing showering is adopted for urinary tract infection, the better curative effect is achieved, and the total effective rate is 98 percent.

The invention discloses a method for improving undesirable effects of tea and a tea bag containing hyaluronic acid. The various undesirable effects of the tea are improved by adding hyaluronic acid orsalt thereof into the tea-containing products. According to the invention, hyaluronic acid or salt thereof is introduced into the tea, so that formation of tea stains is reduced, bitterness in tea soup is relieved, mellow, sweet and heavy taste is improved, tooth stains is reduced, the oral cavity is moistened, damaged gingiva can be repaired, flora is balanced, breath is refreshed, a protectivefilm can be formed on the surfaces of gingiva, teeth and oral mucosa, and oral health is maintained. The addition of hyaluronic acid or salt thereof also alleviates the irritation of tea to human body, especially to stomach and intestine, reduces discomfort, and makes tea drinking healthier.

The invention provides an edible wild herbs medicinal formula for treating inflammatory diseases. The formula is simple, and raw materials are mostly from weeds and edible wild herbs in rural areas. The formula is prepared from the following raw materials (by weight): 10-15 parts of cordate houttuynia, 5-8 parts of wild lettuce, 6-9 parts of dandelion, 5-10 parts of whole herb or root of annual compositae plant, 10-15 parts of purslane, 3-5 parts of Lycium chinene Mille and 5-9 parts of Platycodon grandiflorum. The edible wild herbs medicinal formula must match brown sugar.

The invention discloses a chocolate puff pastry rice wine and a preparation method thereof. The chocolate puff pastry rice wine uses rice wine wrapped in rice paper as a sandwich, and cake embryos rolled and pressed from dry oil noodles and water oil noodles are used as puff pastry wrapped in the middle. The pastry is covered with a layer of chocolate. The present invention uses rice wine as a filling to make cakes for the first time, changes the eating method of traditional rice wine, and adds a chocolate outer layer to increase the visual effect, and also provides a new product form of rice wine. When eating the product, it experiences multiple taste changes from sweet or bitter to sweet and then to cool and mellow, which is accepted by most people.

The invention provides an antihypertensive health-care composition, comprising, by weight, 50-70% of mulberry leaf powder, 10-40% of celery seed and 4-20% of hawthorn fruit; by combining the three materials, it is possible to overcome the defects of a single material and reduce adverse effects, such as neutralizing cold property of mulberry leaf and relieving bitterness of celery seed; through combability of hawthorn fruit that is sweet, it is possible to adjust the taste; the effects of the mulberry leaf and celery seed bring more excellent antihypertensive effect; through the combability of the three materials, the antihypertensive is better than that of the a single material.

The invention discloses a medical medicine feeder for children and relates to the technical field of medical instruments. The medical medicine feeder structurally comprises a water suction head, a bottle cap, a grab handle, a water storage bottle and a smashing device, wherein the top of the smashing device is in threaded connection with the water storage bottle, the grab handle is mounted on the outer wall of the water storage bottle, the top of the water storage bottle is in threaded connection with the water suction head, and the outer wall of the water suction head is in snap fit with the bottle cap. The medical medicine feeder has the effects that medicines can be smashed in a bottle, the medicines can be fully mixed with warm water, waste of medicine powder is avoided; and through the structural design of a nipple, medicine liquid can effectively evade positions of taste buds, mainly feeling bitter taste, in a tongue in a mouth, the bitter taste brought by the medicine liquid can be effectively relieved, and thus, the situation that children feel bitter when taking medicine and spit out the medicine liquid is avoided.

The invention belongs to the technical field of health-care granules, particularly relates to a preparation method of detumescence granules, and solves the technical problems that decoction of traditional Chinese medicines in the prior art is difficult to meet daily medicinal requirements of modern life, the decoction time of the traditional Chinese medicines is long, the decocted traditional Chinese medicines have more residues and are inconvenient to treat, and most of the traditional Chinese medicines are bitter in taste and difficult to eat by patients, andis not convenient for the promotion and use of Chinese medicine. The detumescence granules are prepared from the following raw materials in parts by weight: 10 to 13 parts of folium artemisiae argyi, 5 to 8 parts of Chinese toon seed, 5 to 10 parts of beewax, 2 to 4 parts of alum and 0.5 to 1 part of scorpion. The preparation method of the detumescence granules comprises the following steps: S1, preparing raw materials; S2, grinding; S3, preparing paste; and S4, performing granulation. According to the preparation method of the detumescence granules, the detumescence granules have curative effects on red, swollen and hot pain, deep abscess and malignant swelling and pain, can eliminate and disperse on focuses, and do not have obvious adverse reactions and sequelae, so that the detumescence granules are simple and rapid to use and accord with daily medication habits of modern life.

The invention provides fat-reducing and pressure-reducing chrysanthemum tea and a processing technology thereof, and relates to the technical field of chrysanthemum tea. According to the fat-reducing and pressure-reducing chrysanthemum tea and the processing technology thereof, the fat-reducing and pressure-reducing chrysanthemum tea comprises the following raw materials in parts by weight of 25-35 parts of chrysanthemum, 15-20 parts of lotus leaves, 15-18 parts of fiveleaf gynostemma herb, 12-18 parts of coix seeds, 5-8 parts of Pu'er tea, 3-5 parts of honey, 12-15 parts of semen cassiae, 12-15 parts of selfheal, 10-13 parts of plantain herb, 10-15 parts of hawthorn fruits and 8-13 parts of lotus plumule. The fresh lotus leaves, the fiveleaf gynostemma herb leaf veins and root hairs and the coix seeds are used in cooperation, so that the chrysanthemum tea can contain substances capable of promoting fat metabolism; the drinking taste of the chrysanthemum tea can be improved by adding the Pu'er tea; the cassia seeds, the plantain herb, the hawthorn fruits and the lotus plumule are used in cooperation, so that blood pressure can be reduced; and honey is used, thereby relieving bitterness in the raw materials such as plantain herb and lotus plumule; and the final decoction of the chrysanthemum tea can ensure the taste of the chrysanthemum tea.

The pediatric nursing medicine feeder comprises a water storage pipe and a disinfection base, the disinfection base is located below the water storage pipe, a nipple is in threaded connection with the outer wall of the bottom of the water storage pipe, a limiting plate is arranged on the inner side of the nipple, medicine outlet pipes are installed on the outer wall of one side of the limiting plate, and a positioning hand guard is arranged on the side wall of the water storage pipe. A first piston part and a medicine storage pipe are arranged on the inner wall of one side of the water storage pipe, the medicine storage pipe is located on the inner side of the first piston part, a second piston part is arranged on the inner side of the medicine storage pipe, a disinfection cylinder is connected to the inner wall of the bottom of the disinfection base through a bearing, and a disinfection assembly is installed on the inner wall of the bottom of the disinfection cylinder; through the arrangement of the water storage pipe, the nipple, the first piston piece, the medicine storage pipe, the second piston piece, the medicine outlet pipe and the positioning hand guard, the mouth bitter feeling of a child can be relieved while the child is fed with medicine, and then the conflict degree of the child to the medicine taste can be effectively reduced.

The invention discloses a method for producing instant green tea granules by utilizing the fresh leaves of summer and autumn tea, which comprises the steps of spreading the fresh leaves, blanching for green protection, beating, separation and purification, freeze-drying, shaping and the like. Compared with the existing instant green tea, the instant green tea produced by the present invention has the most prominent advantages of emerald green color, good solubility, can be directly brewed with cold water, bright green and clear tea soup, strong aroma, fresh and mellow taste, and a taste close to spring tea , and the content of caffeine in the product is less than 3%, which is more beneficial to human health. The invention uses the fresh summer and autumn tea leaves as raw materials, not only has low production cost, but also increases the added value of the summer and autumn tea.

The present invention discloses inflammation and bacterium preventing fagopyrum tataricum tea drink and a preparation method thereof. The tea drink comprises the following raw materials in parts by weight: 500-550 parts of fagopyrum tataricum, 100-120 parts of semi-dried osmanthus fragrans flowers, 50-60 parts of corn grains, 20-23 parts of lemon slices, 20-23 parts of fructus ligustri lucidi, 25-30 parts of chrysanthemums, 30-35 parts of rice vinegar, 23-25 parts of calendula officinalis, 30-35 parts of xylitol, 10-12 parts of menthol, 3-3.5 parts of folium artemisiae argyi essential oil, and 20-23 parts of radix scutellariae. The contained effective ingredients of the inflammation and bacterium preventing fagopyrum tataricum tea drink has efficacies of preventing inflammation and bacteria, refreshing mind and stimulating brains, clearing heat, lowering pressure, etc.

The invention relates to the field of tea production, and provides a method for reducing bitterness of raw dark green tea, which comprises the following steps: (1) withering: spreading fresh tea leaves on a water sieve made of bamboo strips or a bamboo mat, keeping the thickness of the spread tea leaves to be not more than 2cm, keeping the indoor temperature to be 20-25 DEG C, keeping the relative humidity to be 60-70%, and withering for 12-24 hours; (2) rolling: putting the withered tea leaves into a rolling chamber for rolling, wherein the temperature of the rolling chamber is 20-24 DEG C, and the relative humidity is 85%-90%; and (3) fermenting: putting the rolled tea leaves into a fermentation chamber, and fermenting for 1-1.5 hours under the conditions that the temperature of the fermentation chamber is 30 DEG C and the relative humidity is 90%. The withering and fermentation processes of black tea are combined in the raw dark green tea processing process, the enzyme activity in the tea leaves and the activity of microorganisms and extracellular enzymes are utilized, polyphenol oxidase and peroxidase in the tea leaves are effectively improved, the bitter taste in the tea leaves is reduced, the bitter taste of the raw dark green tea in summer can be effectively relieved, the purity of the raw dark green tea is improved, and the taste of the raw dark green tea is improved. And the quality of the finished tea is improved.

The invention discloses dried instant bitter cold beef which is prepared by the following steps: preparing beef and discarding muscles, bones, skin and fat of the beef, cleaning the beef with pure water, draining off water stains and dicing the beef; taking a fresh cattle gallbladder from slaughtered cattle liver, boiling the gallbladder in boiling pure water for 15min, filtering and reserving bile, then adding pure water, boiling for 15min, filtering and reserving bile, repeating for 3 times, combining filtrates, adding pure water to 2% (by weight) of the weight of the beef, and boiling for later use; uniformly mixing 90 parts of the diced beef, 2 parts of bile, 1 part of rhizoma kaempferiae, 1 part of pepper, 1 part of peppermint oil, 3 parts of table salt and 1 part of table sugar; carrying out biological fermentation at 5-15 DEG C and under normal pressure for 72hr and transferring the materials to an open pot; adding 1 part of soy sauce to the pot with the beef, adding water until covering material surface, boiling until the water is completely volatilized, removing residue of rhizoma kaempferiae and the like, and drying and sub-packaging the boiled beef so as to obtain the dried instant bitter cold beef.