50results about How to "Relieve indigestion" patented technology

The invention relates to an active lactobacillus beverage and a preparation method thereof, in particular to a carbonated water-added active lactobacillus beverage, belonging to the technical field of dairy products. The carbonated water-added active lactobacillus beverage comprises the following components: 200-500kg of milk (or reconstituted milk), 1.5-5kg of emulsification stabilizing agent, 2-10kg of lactalbumin, 0.5-4kg of cheese powder, 50-200kg of sweetener (or white granulated sugar), 50-300kg of water, 200-600kg of carbonated water (soda), 200-250DCU of strain, 0.1-2kg of essence and 1-200g of sour regulating agent. The invention provides the carbonic acid active lactobacillus beverage which has smooth taste, unique flavour and the unique nutrition effect of improving the gastrointestinal tract function, and the like in addition to have the thirst quenching function of common carbonic acid beverages.

The invention relates to a composite brewing cereal powder and a preparation method thereof. The composite brewing cereal powder is mainly prepared by the following raw materials: glutinous rice, seedof Job's tears, quinoa, black rice, corn, buckwheat, oats, sorghum rice, yellow rice, brown rice, barley, wheat, wheat germ powder, soybeans, mung beans, dried jujube, white sesame, peanut, Poria cocos, hawthorn, cassia seed, root of kudzu vine, wolfberry, yam (dried), carrot, chestnut, blueberry, Hericium erinaceus, black fungus, white fungus, mushroom, Arimillaria mellea, pleurotus eryngii, peach kernel, raisin, honey, tangerine pericarp (dried orange peel), radish seed, lotus seeds, chrysanthemum, oyster shell, lily, hemp seed, rose, flos lonicerae, oligofructose, and barley seedlings. Thecomposite brewing cereal powder is prepared by screening, drying, pulverizing, frying, baking, compounding, packaging and the like, and contains the comprehensive nutrient components necessary for the human body, is easy to be digested and absorbed, can supplement the daily energy required by the human body, and can improve sub-health status.

The invention relates to black tartary buckwheat tea with effects of maintaining beauty and keeping young and a preparation method thereof. The black tartary buckwheat tea with effects of maintaining beauty and keeping young is prepared by mixing and processing 98-99 weight parts of basic tea and 1-2 weight parts of health tea, wherein the basic tea is prepared by processing the following raw materials in parts by weight: 60-80 parts of black tartary buckwheat, 10-30 parts of oat, 10-15 parts of burdock, 10-20 parts of red dates, 8-10 parts of semen sesami nigrum, 10-20 parts of walnuts, 10-20 parts of rose flower, 5-15 parts of arabian jasmine flower, 5-10 parts of lucid ganoderma, 10-15 parts of Angelica sinensis, 10-15 parts of longan and 10-20 parts of glutathione; and the health tea is prepared by processing the following raw materials in parts by weight: 5-7 parts of radix bupleuri, 11-13 parts of raw Chinese herbaceous peony, 12-18 parts of rhizoma phragmitis, 14-16 parts of the root bark of white mulberry, 12-18 parts of dandelion, 10-14 parts of radix polygonati officinalis, 15-25 parts of rhizoma smilacis glabrae, 8-15 parts of fried moutan bark, 10-20 parts of herba epimedii, 8-15 parts of rhizoma cyperi with vinegar, 10-15 parts of dried rehamnnia root, 4-8 parts of liquorice, 4-8 parts of cicada slough, 10-15 parts of radix curcumae, 8-15 parts of raw bighead atractylodes rhizome, 4-10 parts of dried tangerine or orange peel, 8-15 parts of fried radix scutellariae, 5-10 parts of plum blossom, 20-35 parts of vine of multiflower knotweed and 10-20 parts of cortex dictamni. The black tartary buckwheat tea disclosed by the invention can be used for supplementing nutrition, relieving mental stress, maintaining beauty and keeping young.

The invention discloses portable solid herbal mouthwash effervescent tablets and a preparation method thereof. The portable solid herbal mouthwash effervescent tablets are prepared from, by mass, 23-27 parts of herbal powder, 37-43% of an effervescence disintegrating agent, 0.5-1.5 parts of a binding agent, 4-6% of a lubricating agent, 22-25% of a filling agent and 4-6% of health protection ingredients. The effervescence disintegrating agent is prepared from an acid component and an alkali component, wherein citric acid is adopted as the acid component, and sodium bicarbonate is adopted as the alkali component. The portable solid herbal mouthwash effervescent tablets are obtained through the herbal powder preparation process, the granulation process, drying and tabletting. Acid granules and alkali granules are mixed evenly; the acid component and the alkali component are effectively isolated, the stability is improved, and the disintegration time is shortened. By the adoption of herbal plants, the portable solid herbal mouthwash effervescent tablets can effectively remove residues in the mouth, diminish inflammation, stop bleeding and remove ozostomia, and has the good effects of treating tooth sensitivity, clearing way heat and relieving exterior syndromes; the preparation method is simple and easy to implement, conditions are mild, and industrial production is promoted.

The invention belongs to the field of processing of fruit juice beverages, and particularly relates to micro-bubble composite fruit juice and a preparation process thereof. The micro-bubble compositejuice is prepared from the following components per 1000mL of fruit juice: 260 to 360 mL of grape juice, 260 to 360 mL of strawberry juice, 120 to 220 mL of mulberry juice, 60 to 100 mg of mulberry polyphenol extract, 1.5 to 3.0 g of carbon dioxide and the balance of water; and meanwhile, the following indexes are satisfied: the total sugar content is 100 to 150 g / L; the total acid content is 4 to6 g / L; the content of soluble solids (Brix) is 10 to 15; the pH is 3.0 to 4.0; the total phenol content is 140 to 270 mg / L; and the content of anthocyanin is 110 to 210 mg / L. According to the preparation process, the carbon dioxide of a little amount is added into the fruit juice; the bitterness can be concealed by virtue of saccharic acid and flavoring substances of the fruit juice; and moreover, a preservative and sterilizing effect can be achieved, so that the fruit juice has the characteristics of long shelf life and difficulty in generating microorganisms. Meanwhile, since the mulberry polypenol extract extracted from fresh mulberry fruits is added in the preparation process, so that the antioxidant characteristic of the micro-bubble composite fruit juice can be greatly improved.

The invention belongs to the field of food processing, and relates to noodles containing bacillus coagulans BC99 and a making method of the noodles. The noodles containing the bacillus coagulans BC99, provided by the invention, contain the bacillus coagulans BC99, the number of spores of the BC99 in each gram of dry flour is 10<8>-10<10>cfu, and the content of table salt is 0.1-3wt%. The making method comprises the following steps of preparing an appropriate amount of flour, an appropriate amount of table salt, an appropriate amount of bacillus coagulans BC99 original bacterium powder and an appropriate amount of pure water; uniformly mixing the flour with the table salt and the bacterium powder; adding 25-35wt% of pure water to the uniformly mixed flour, performing kneading, and performing dough mixing for 10-20 minutes; fermenting made initial dough for 10-15 minutes, putting the fermented dough into a dough pressing machine, and making wet noodles; and drying the wet noodles containing the BC99, performing cutting off, and performing packaging. The bacillus coagulans BC99 has unique biological characteristics of being resistant to drying, easy to store, resistant to high temperature and the like, the activity of bacteria is not influenced during making, storage and cooking of the noodles, and the nutrient and health-care functions of the noodles are increased.

The invention belongs to the technical field of food processing methods, in particular to a special powder for mochi and a making method of the powder. The powder special for mochi is processed by mixing glutinous rice flour, modified corn starch, high maltose syrup, a compound improver and water by certain weight percent and carrying out the following steps: (1) mixing; (2) steaming; (3) mixing the high maltose syrup with the material; (4) taking out the steamed powder; (5) cooling the steamed powder; and (6) sterilizing and packaging the steamed powder. The invention has the following characteristics: by using the method in which the raw materials and the process are simultaneously improved, the problems that the traditional mochi powder is easy to harden and go bad, has poor taste and short shelf life and is hard to preserve are solved; and the mochi products made of the mochi powder have good elasticity, strong pliability, tender taste and more than 6 months of shelf life.

The invention relates to daily supplies and in particular relates to moisturizing bath foam. The moisturizing bath foam comprises the following components in percentage by weight: 3.0-10.0 percent of stearic acid, 6.0-12.0 percent of lauric acid, 7.5-10.0 percent of myristic acid, 4.0-8.0 percent of glycerin, 1-2 percent of balm essential oil, 2-5 percent of rhizoma nardostachyos essential oil, 0.5-1 percent of hyaluronic acid, 0.02-0.08 percent of salicylate and the balance of pure water. The moisturizing bath foam disclosed by the invention can relieve the symptoms such as tension, pressure, migraine, dyspepsia and insomnia, has a good thermal insulation effect, is subjected to pure natural extraction and does not have any toxic or side effect.

The invention relates to a formula and an industrial preparation method of a functional healthcare beverage with all-natural raw materials. The formula and the industrial preparation method are characterized in that functional series healthcare beverages with different functions and tastes are prepared through the processes of industrial raw material preparation, stewing, filter pressing, blending, concentration blending, sterilizing and canning according to the formulae of the beverages having the required functions and tastes formed by raw materials of natural insects and plants, any other industrial food additives such as artificial colors and condiments are not added both in the formulae and the industrial preparation process, and the traditional Chinese medicine effects of the natural insects the natural plant are maintained; as a daily thirst-quenching beverage, the functional healthcare beverage further has the healthcare functions of clearing heat, relieving summer-heat, tonifying deficiency-heat, decreasing internal heat, reducing phlegm and preventing vomiting.