71results about How to "Rich in Vitamin C" patented technology

The invention belongs to the field of material science and discloses soybean-based carbon quantum dot and porous carbon material as well as a preparation method therefor and an application thereof. The method comprises the following steps of: (1) performing low-temperature carbonization treatment on ground soybeans in an inert gas atmosphere; (2) performing water soaking, stirring and separation on a low-temperature carbonization product to obtain supernatant liquor and precipitates; and (3) further purifying the supernatant liquor to obtain soybean-based carbon quantum dots. According to the method, a "two-step carbonization method" is adopted, the carbon quantum dots are prepared through low-temperature carbonation first, and then residues are further subjected to high-temperature carbonization to prepare a porous carbon material, so that double purposes are achieved; and the prepared soybean-based carbon quantum dots and porous carbon material are excellent in performance and wide in application range, and efficient utilization of biomass resources is realized.

The invention provides a fermented composition having a function for regulating and improving the immunity of a human body. The fermented composition is prepared from yeast beta-glucosan, functional oligosaccharide, probiotics and edible and medical food; and the edible and medical food is mainly prepared from the following raw materials in parts by weight: 10 to 45 parts of conifer cherry powder and 3 to 26 parts of cordyceps cephalosporium mycelia. The fermented composition is a novel fermented product and a fermented fungi bag for preparing enzymes; and the fungi bag is convenient to use and suitable for industrialized production and family-type production of various plant enzymes.

The invention provides hawthorn Fuzhuan tea and a making method of the hawthorn Fuzhuan tea, and relates to Fuzhuan tea and a making method of the Fuzhuan tea. The hawthorn Fuzhuan tea is composed of quantitative tea leaves matched with quantitative hawthorn fruits. The process comprises tea leaf blending, steaming, press shaping, strain growing and reproducing and drying. The making method is characterized in that after being steamed, the hawthorn fruits are cleaned, sorted and processed into hawthorn fruit powder, the hawthorn fruit powder is added into the tea leaves according to the proportion of at most 30% of the weight of the tea leaves, the mixture is uniformly mixed to form a tea base, tea juice boiled by steam is sprinkled in the tea base so that the water content of the tea base can be controlled within the range of 17%-25%, and then a next process is conducted. The hawthorn Fuzhuan tea has the advantages that the particle of a golden flower is large, strain growing and reproducing is quite flourish, liquor color is transparent and orange yellow, the taste is sweet, cool, pure and mild, the vitamin C is rich, and the health care effect is also achieved; the hawthorn Fuzhuan tea is suitable for being drunk by borderland nomads, inland middle-aged and aged people and adolescent people.

The invention discloses a mixed vegetable juice drink, a production method and a production device, and belongs to the technical field of food processing. The mixed vegetable juice drink comprises the components by weight percentage: 35 percent of cucumber juice, 20 percent of pumpkin juice, 10 percent of bitter melon juice, 0.5 percent of salt, 5 percent of white sugar, 0.15 percent of citric acid, 0.06 percent of sodium alginate, 0.08 percent of CMC-Na and the rest of water. The three kinds of vegetable juice are reasonable matched, so that the odor of the drink is obvious, and the drink has a delicious taste of melon and fruit. The taste of the drink tends to the taste of cucumbers and has the odor of pumpkins, the astringent refreshing taste of bitter melons and moderate sweet and sour taste. The match of the sodium alginate and the CMC-Na has a synergistic effect, does not have an obvious stratifying effect, can effectively prevent the mixed drink from generating a stratified precipitation phenomenon, and meanwhile stably keeps the color and the taste of the original drink.

The invention relates to a maca ginseng fruit and vegetable beverage and its preparation method and application. The beverage comprises the following components and mass percentages: 1-20% of maca powder, 1-5% of ginseng powder, and 1-10% of cordyceps militaris powder %, honey 2‑5%, fruit granule 5‑20%, vegetable juice 5‑15%, and the rest is water; during preparation, the fruit granule and vegetable juice are respectively prepared earlier, and then the Maca ginseng slurry and the Fruit and vegetable juice, then mix the maca ginseng slurry with the fruit and vegetable juice, and stir evenly to prepare the maca ginseng fruit and vegetable beverage; the beverage is used to relieve physical fatigue or enhance body immunity. Compared with the prior art, the invention can effectively relieve fatigue, enhance immunity, has rich nutrition and good taste, and is simple in preparation process, easy to carry, can be taken at any time, and relieves physical fatigue in time.

The invention relates to a sea cucumber peptide product for improving immunity. The raw materials are as follows, all in parts by weight, based on dry weight: 0.8-1.6% of sea cucumber oligopeptide, 1.0-10% of soybean oligopeptide, and 6-12% of mulberry powder , raspberry powder 8‑15%, yam powder 10‑20%, poria powder 15‑20%, resistant dextrin 6‑12%, maltodextrin 10‑30%, strawberry powder 3‑8%, vitamin C 0.1 ‑1%, Xylitol 3‑15%. The product of the invention contains oligopeptide components from animals and plants, and the medicinal and food homologous prescriptions are reasonably matched, which can effectively improve human immunity. This product is low in calories and rich in dietary fiber, suitable for long-term consumption.

The invention discloses a manufacturing method of honey pomelo tea. The manufacturing method comprises the following steps: taking a pomelo, and scraping down pomelo peel on the surface layer of the pomelo; cutting the peeled pomelo apart, taking out pomelo pulp, and tearing up the pomelo pulp; taking a lemon and cutting into diced lemon; placing the scraped pomelo peel and the torn pomelo pulp into a pot to mix uniformly, adding honey into the pot, heating the pot with moderate heat, heating while stirring, and turning the heat down until the juice is out; adding diced lemon and the honey into the pot, stirring while adding water at the temperature of 40-50 DEG C into the pot, stopping adding water when the water is 2-3 cm higher than the mixture in the pot, and stopping stirring after the stirring is uniform; turning the heat to the moderate heat to heat the pot for 4-6 minutes, turning the heat down to heat until the water is dried up, and turning off the heat; cooling and packaging. According to the manufacturing method, the pomelo, the pomelo peel and the lemon are used as raw materials; resources are saved, and meanwhile, healthy green drink with health care and rich mouth feel is manufactured.

The invention relates to a fully automatic rotary cucumber facial mask machine. The fully automatic rotary cucumber facial mask machine is provided with a fixed end and a movable end; the fixed end is used for cutting, pressing and forming a cucumber facial mask, outputting the formed cucumber facial mask, and collecting and holding the cucumber facial mask; the movable end is used for feeding a cucumber, cutting the input cucumber, delivering and driving; the fixed end is connected with the movable end through telescopic protective plates; a fixed end power roller and a facial mask pressing and forming roller are mounted in the fixed end; a facial mask pressing and forming roller control motor, a double-layer chain wheel, a fixed end transmission belt chain wheel, a fixed end roller and a conveyer belt control motor are mounted on the side surface of the fixed end; a pressing roller bearing roller is arranged below the facial mask pressing and forming roller; the facial mask pressing and forming roller control motor is in transmission connection with the facial mask pressing and forming roller; the double-layer chain wheel is connected with the fixed end power roller; swallow tail sliding tables below the movable end are connected with a swallow tail sliding table driving motor through a driving screw; two movable end power rollers are mounted in the movable end; a rotating driving motor is connected with the two movable end power rollers through chain wheels and a chain.

The invention relates to seasoning instant marine products, and particularly relates to special-taste short-necked clam meat obtained by salt and sugar balance pickling and blending. With 100 kg of pickled short-necked clam meat as a standard, a chili powder, onion, garlic, a ginger juice, white sugar, syrup, sesame, 2-3 kg of monosodium glutamate and an imported spice are added; the short-necked clam meat obtained by salt and sugar balance pickling is stirred uniformly with a prepared seasoner, pickling is carried out at the temperature of 0-4 DEG C for penetration to get flavors, and 2-3 days later, the initial-fermentation sauced short-necked clam meat is obtained. The sauced short-necked clam meat is pure in taste, rich in nutrition, and attractive in color and luster.

The invention discloses jam containing passion fruits, pineapples and bananas as well as a preparation method of the jam and belongs to the technical field of jam. The jam comprises raw materials in parts by weight as follows: 90-110 parts of passion fruit pulp, 30-50 parts of the pineapples, 20-40 parts of the bananas, 5-15 parts of dried tangerine peels, 5-15 parts of Barbary wolfberry fruits, 40-60 parts of saccharose, 15-25 parts of jelly powder and 400-600 parts of water. The jam is bright in color, moderate in sweetness and sourness, fine and soft in taste, high in nutrition and healthcare value, convenient to eat, low in cost, broad in market prospect and suitable for mass production and has unique passion fruit fragrance, and the preparation method is simple.

The invention discloses a purple sweet potato fruity nutritious glutinous rice ball, which comprises a skin and a filling. 50-60 parts of purple sweet potato powder, 10-20 parts of green tea powder, 50-60 parts of sorghum flour; the filling components are expressed in parts by weight: 100-150 parts of yellow peach fruit, 20-30 parts of aloe pulp, 20-20 parts of pear pulp 30 parts, 20-30 parts of tomato sauce, 5-10 parts of white granulated sugar, 2-5 parts of walnut kernels, 20-40 parts of strawberries and 30-50 parts of apples, the invention is delicious and nutritious.

The present invention discloses a processing method of pumpkin herba portulacae vinegar drink. The pumpkin herba portulacae vinegar drink comprises the following raw materials: 55.8% of pumpkins, 20% of herba portulacae juice, 15% of siraitia grosvenorii juice, 0.2% of dry yeast and 10% of acetic acid bacteria. The pumpkin herba portulacae vinegar drink is prepared by fermenting and blending. The products have efficacies of clearing heat and reliving toxins, preventing cancers, regulating and improving high blood lipids, high blood pressure, high blood sugar, beautifying features, nourishing skin, enhancing body constitution, improving body immunity, losing weight, etc., and sour, sweet and refreshing, and natural and pleasant.

The invention discloses a traditional Chinese medicine enzyme for maintaining beauty and keeping young, which is characterized by being prepared from, by weight, 12 parts of carrot, 15 parts of gourd,8 parts of pea, 9 parts of pearl, 10 parts of fig, 10 parts of pawpaw, 7 parts of kiwi fruit, 14 parts of lemon, 9 parts of tremella, 8 parts of almond, 6 parts of Astragalus membranaceus, 5 parts ofAngelica sinensis, 5 parts of radix angelicae, 2 parts of rheum officinale, and 60 parts of brown sugar. The enzyme is prepared by common fermentation of pure traditional Chinese medicine used as rawmaterial and fruits and vegetables used as ingredients; through organic matching of traditional Chinese medicine and fruits and vegetables, the enzyme is easier to be absorbed by human body and featured by aromatic smell, sweet taste, safe and free from toxic and side effects; the traditional Chinese medicine enzyme is traditional Chinese medicine edible enzyme integrated with green and environment protection, healthcare and life preservation, detoxifying and beautifying, beautifying and body exercising.

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing method of an aromatic spiced turnip. The aromatic spiced turnip is prepared from the following raw materials in parts by weight: 10-15 parts of turnip, 3-7 parts of fermented black bean, 2-5 parts of glutinous rice sweet wine, 1-3 parts of salted kumquat, 2-5 parts of Randia cochinchinensis, 0.3-0.7 part of Emblica officinalis and 0.7-1.2 parts of table salt. The manufacturing method is suitable for large-scale production. The spiced turnip has the advantages of pure mouthfeel and aroma, crisp taste, unique flavor and rich nutrients, can promote digestion functions of the stomach and intestines, and has the effects of stimulating the appetite and relaxing the bowels.

The invention discloses a Rosa roxburghii tea and a making method thereof. The Rosa roxburghii tea is mainly prepared from honeysuckle flowers, Rosa roxburghii, green tea, black tea and feverfew. TheRosa roxburghii tea is rich in vitamin C and other nutrients and has good taste; and the making method is simple in process.

The invention discloses actinidia chinensis fruit vinegar and a preparation method thereof. The preparation method comprises: (1) peeling actinidia chinensis, cutting the actinidia chinensis to prepare actinidia chinensis pieces; (2) conducting an enzymolysis reaction on the actinidia chinensis pieces and pectinase to prepare enzymolysis products; (3) fermenting the enzymolysis products and yeast to prepare fruit vinegar primary liquid; and (4) mixing the fruit vinegar primary liquid, apple juice, crystal sugar, honey, linden honey, spiced vinegar essence, caramel pigment, sweeteners and preservatives to prepare the actinidia chinensis fruit vinegar. The preparation method produced actinidia chinensis fruit vinegar is rich in vitamin C content, rich in mouthfeel, sweet and sour and palatable in taste.

The invention discloses a production process of perilla wild jujube granule. Firstly wild jujube is peeled, cleaned, dried and denucleated and then flesh of the wild jujube is smashed by adopting a smashing machine; then white granulated sugar, edible salt, a food additive and perilla powder are respectively prepared in percents by weight of 5%, 0.5%, 0.5% and 5%; and then the ingredients are mixed with the flesh of the wild jujube, high temperature stewing is carried out for 30-40 minutes, and cooling and air drying are carried out; and finally high temperature disinfection is carried out and the finished product is obtained after packaging. The production process of the perilla wild jujube granule has the advantages that perilla is added in the traditional wild jujube granule production process, the taste is good, and the perilla wild jujube granule is nutritional and healthy as the perilla contains abundant vitamin C, potassium, iron and abundant unsaturated fatty acid, has the effect of guaranteeing normal immunity and also has the anaphylactoid effect of alleviating allergic dermatitis, hay asthma and the like.

The invention discloses a rosa roxburghii tratt fruit composite beverage and a making method thereof. The beverage is mainly made from the following components of turmeric, blueberry fruits, almond powder, rosa roxburghii tratt fruits, cane sugar and dried orange peel. The made beverage is rich in vitamin C and other nutrient substances, and good in mouth feel, and the making technology is simple.

The invention discloses mushroom japonica congee. The mushroom japonica congee comprises, by weight parts, 100-120 parts of japonica, 6-10 parts of hypsizygus marmoreus, 50-60 parts of pearl barley, 10-12 parts of flammulina velutipes, 30-50 parts of soybean, 2-4 parts of ligusticum wallichii, 5-7 parts of pleurotus ostreatus, 4-6 parts of lindera aggregata, 3-5 parts of polygonum multiflorum, 6-8 parts of red date, 3-5 parts of atractylodes and 12-14 parts of agrocybe cylindracea. The mushroom japonica congee is rich in nutrition, various mushrooms are added, and the mushroom japonica congee contains rich protein and vitamin C and can boost immunity, resist aging, protect the liver and invigorate the stomach. The mushroom japonica congee further contains various Chinese herbal medicine ingredients and has effects of invigorating qi, strengthening superficies, restoring deficiency, moistening the lungs and activating tendons and muscles.

The invention relates to a teridium-aquilinum rosa-roxbunghii siraitia-grosvenorii composite suspending beverage, and belongs to the field of foodstuff processing. The beverage is prepared from the following raw materials in percent by weight: 55-65% of teridium-aquilinum pulp, 12-20% of rosa-roxbunghii juice, 10-13% of decolored siraitia-grosvenorii extraction liquid, and 10-15% of an auxiliary-material extraction liquid. The auxiliary-material extraction liquid is a water extraction liquid of coix seed, red bean and poria cocos. The beverage is obtained by mixing the above raw materials and performing homogenization, concentration, granulation, drying and packaging, is a functional instant composite suspending beverage, and is refreshing in taste, abundant in mouthfeel, unique in flavor, moderate in sour-sweet taste and low in heat. The beverage is abundant and comprehensive in nutrition, possesses health-care efficacies of clearing heat and moistening lung, engendering fluid and moistening dryness, soothing throat and resolving phlegm, fortifying stomach and promoting digestion, reducing blood pressure, reducing blood sugar, reducing blood fat and the like when helps to relieve summer heat and quench thirst, accords with the mentality of most of consumers that medicine and food have the shared sources and same efficacies, and is especially edible by population with high blood fat, phlegm-dampness physique or obesity.

The invention discloses a preparation method of fructus momordicae health wine. The preparation method comprises the following steps: preparing fructus momordicae raw liquid; mixing the raw liquid andleaching liquid of maca, ginseng, burdock, medlar, jujubes, gecko tails, male silkworm moths and yam; mixing the mixed raw liquid, honey and crystal sugar, filtering, clarifying and aging to obtain the health wine. The health wine prepared by the preparation method disclosed by the invention has good liver-protecting and kidney-tonifying effects.

The invention discloses lead-excreting food and a preparation method and application thereof, and belongs to the technical field of functional food processing and application. The lead-excreting food is prepared from, by weight, 15-20 parts of agaric, 15-30 parts of hickory walnut kernels, 20-60 parts of oat, 5-20 parts of extracting solution of branches and leaves of Japanese kerria, 5-20 parts of leaves of fructus hippophae and 2-10 parts of malus micromalus makino. According to the lead-excreting food, foods such as the agaric and the walnuts which have the lead-excreting effect in the daily diet are combined with selected traditional Chinese medicine components, nutritional components needed by the human body are supplemented, and meanwhile excreting of lead in the blood can be accelerated; the lead content in the blood is decreased, and meanwhile lead absorption is prevented.

The invention discloses an edible spirulina mask. The edible spirulina mask is mainly prepared from the following components in parts by weight: 3 to 5 parts of spirulina, 8 to 10 parts of plant oil,0.5 to 1 part of vitamin E, 40 to 46 parts of deionized water, 2 to 3 parts of edible glycerin, 2 to 3 parts of skim milk powder, 0.2 to 0.3 part of xanthan gum, and 1 to 3 parts of coconut powder. The invention also discloses a preparation method of the edible spirulina mask. The preparation method comprises the following steps of respectively preparing an oil-phase matter and a water-phase matter, mixing and emulsifying, and adding the spirulina. The edible spirulina mask has the advantages that the functions of whitening, resisting aging and removing freckle are realized; the food-level rawmaterials are adopted, so that any side effect is avoided; the effect is good, the edible spirulina mask is suitable for industrial large-scale production, the wide market popularization value is realized, and the social and economical benefits are obvious.

The present invention discloses hot and spicy beef sauce which is made from the following raw materials in parts by weight: cake flour (China) 2-5 parts, white pepper 5-8 parts, Sichuan pricklyash peel 6-9 parts, horseradish 2-6 parts, broad beans 5-7 parts, fermented sticky rice wine 5-8 parts, white vinegar 4-8 parts, spices 3-5 parts, Dictyophora indusiata 2-5 parts, corydalis tuber 3-5 parts, ligusticum chuanxiong hort 2-4 parts, codonopsis pilosula 3-6 parts, dried orange peel 3-5 parts, honey 2-8 parts, beef 30-60 parts, red chili sections 15-30 parts, soybean oil 15-20 parts and sesam-seed oil 5-9 parts. Beneficial effects of the hot and spicy beef sauce are that the hot and spicy beef sauce contains rich vitamin C and rich taste, and has effects in tonifying middle-Jiao and Qi and nourishing the spleen and stomach.