32results about How to "Satisfy the pursuit of health" patented technology

The invention relates to a production method of a mulberry-ganoderma fruit wine. The raw materials of the mulberry-ganoderma fruit wine comprises the following components in parts by weight: 100 parts of mulberries, 20-30 parts of monocrystal rock sugar, 1-2 parts of Ganoderma atrum and 0.01-0.05 part of yeast. The production method comprises the following steps: after removing impurities in fresh mulberries, beating the fresh mulberries into pulp by using a beater, and placing the pulp into a fermentation tank; pulverizing Ganoderma atrum into 100-mesh fine powder by using a pulverizing mill, and placing the fine powder into the fermentation tank; placing monocrystal rock sugar ground into powder in a proportion; after carrying out pasteurization on the obtained mixture at a temperature of 70 DEG C, adding yeast fermentation liquor into the fermentation tank to carry out anaerobic fermentation at the temperature of 20-30 DEG C for 8-12 days, wherein the fermentation tank is a wooden cask, a colored glass jar, or a ceramic jar; and after the fermentation is completed, carrying out detection, filtering and filling on the obtained product so as to obtain a fruit wine product, wherein the alcoholic strength of the obtained fruit wine product is 10-12 degrees. The fruit wine product produced by using the method disclosed by the invention has the effects of replenishing qi and blood, enriching the heart blood, soothing the nerves and multiplying intelligence, and is mainly used for treating qi and blood deficiency syndromes such as palpitation, insomnia, amnesia, reduced appetite, tiring and consumptive diseases caused by over-contemplating and internal heart-spleen lesion caused by overexertion.

The invention discloses Chinese wampee fruit-haw apple fruit wine and a preparation method thereof. The preparation method comprises the following steps: cleaning and denucleating fresh Chinese wampee fruits and haw apples, pulping the fruits through a beating machine, putting the pulp in a fermentation tank, pouring powdery crystal sugar into the fermentation tank according to a proportion, performing pasteuring at 70 DEG C, adding activation yeast to carry out anaerobic fermentation, wherein the fermentation tank is a cask, a colored glass jar or a ceramic pot, the fermentation temperature is 20-30 DEG C, and the fermentation time is controlled within 8-20 days to finish complete fermentation; and then, detecting, filtering and filling to obtain a product, wherein the alcoholic strength is 10-12 degrees. The Chinese wampee fruit-haw apple fruit wine disclosed by the invention is a kind of healthy beverage having the functions of improving digestion, regulating qi-flowing for strengthening spleen, promoting qi circulation to relieve pain, engendering liquid and quenching thirst, and no preservative, additive, essence, pigment or monosodium glutamate is added.

The invention relates to healthy edible fungus ice cream and a production method thereof, and belongs to the food processing technology. The edible fungus ice cream which is homogeneous in texture, smooth and delicate in taste, cool, refreshing and summer-heat relieving is prepared by the steps as follows: cleaning, washing, removal of inedible parts, softening, bodying, pelletizing, low-temperature homogenized fusion, isothermal blending, stirring freezing, filling and the like. According to the healthy edible fungus ice cream and the production method thereof, the application range of the edible fungi is broadened, any thickener, stabilizer or other additives are not added in a production process, natural nutritional ingredients in the edible fungi are reserved in a product to the utmost extent, and special edible fungus flavor and a health function are provided; environmental protection is achieved in the production process, and waste residues, waste steam and hazardous materials are not generated; and chemical reagents are not used, so that edible safety of the product is guaranteed.

The invention relates to a mango banana fruit wine and a production method thereof. The production method comprises the steps of peeling and denucleating fresh mangos, beating the fruit pulp of the mangos into pulp by using a beating machine, and placing the pulp into a fermentation tank; peeling bananas, beating the bananas into pulp by using a pulverizing machine, and placing the pulp into the fermentation tank; pouring crystal sugar which is ground into powder into the fermentation tank according to a ratio, performing pasteurization at 70 DEG C, adding activated yeast and performing anaerobic fermentation, wherein the fermentation tank is a wood barrel, a colored glass jar or a ceramic tank, the temperature is 20-30 DEG C and the time is controlled to be 8 to 20 days, so that fermentation can be performed completely; detecting, filtering and filling to obtain a product, wherein the alcoholic strength is 10-12 degrees. The fruit wine provided by the invention is a healthy drink with the effects of preventing and treating cardiovascular diseases, clearing the intestines and stomach, treating constipation, clearing heat, moistening the lung, resisting polydipsia, replenishing essence, relieving alcoholism and the like.

The invention discloses a wearable intelligent device with a negative ion generator. The wearable intelligent device mainly comprises a device shell, an input unit, a display unit, a PCB (Printed Circuit Board) mainboard, an indication lamp, a power supply circuit and a functional circuit, wherein the input unit and the display unit are arranged on the surface of the device shell, and the PCB mainboard, the indication lamp, the power supply circuit and the functional circuit are arranged inside the device shell. The wearable intelligent device is characterized in that the PCB mainboard is also connected with a negative ion generator, the negative ion generator comprises a negative ion generation module and a control module and is connected with the PCB mainboard to receive an operation instruction of the PCB mainboard so that negative ions are generated at any time and any place to form a personal oxygen bar, thus the physical and psychological health of a user is benefited, smog and dust, peculiar smell and sensitinogen in air can be removed, and air-condition diseases are effectively prevented. The wearable intelligent device has the characteristics of being carried about by the user and being convenient to use; the practicability of the wearable intelligent device is increased, and the pursuing of people to health is met.

The invention relates to a purely natural durian ice cream without additives and a production method thereof, and belongs to the technology of food processing. The durian ice cream is produced through the technologies of pulping fresh durian flesh at a low temperature under a clean condition, vacuum deodorizing the fresh durian flesh at the low temperature, mixing materials, optimizing flavor and organization, congealing the materials and the like. The organization states of products are uniform and consistent, the mouth feel of the products is soft, fine, smooth, cool, refreshing and nourishing, and the ice cream has rich and comfortable durian fragrance. The application ranges of durians are widened, in the production process, thickening agents, stabilizing agents and other additives are not added, natural nutrient components in the durians are furthest remained for the products, and the ice cream has a special durian flavor and a health effect; the production process is environmental friendly, and waste residues, waste gas and harmful substances are not generated; and chemical reagents are not used, so that the products are safe to eat.

The invention relates to a non-addictive pure grain health black ice cream and a production method thereof, and belongs to the field of food processing. The production method comprises the following steps: cleaning, washing, softening, and anti-aging black rice, millet and pearl barley; then, mixing, sterilizing, homogenizing, maturing and freezing the black rice, the millet and the pearl barley to prepare the cool and moist black ice cream which is uniform in texture and state, smooth and fine in taste, and good in the effect of relieving summer-heat. According to the black ice cream, the applied range of grain and cereal is broadened; any thickening agent, stabilizing agent, essence, pigment, and other additives are not added during the production process, so that natural nutritional components in raw materials are reserved, and the black ice cream has a special flavor of the black rice, the millet and the pearl barley, and a health function; the production process is environment friendly, that is, no waste residue, waste steam and harmful substance are generated; moreover, no chemical addictive is added into the black cream, so that the product can be eaten safely.

The invention relates to the field of tea processing, provides a method for producing fruit wine-flavor tea by utilizing microbial strain fermentation, and solves the problem that in the prior art, anon-alcoholic product cannot be obtained through matching of tea and fruit wine. The method comprises the following steps: (1) selecting tea as a raw material, and inoculating the tea with a mixture of strains and compound enzymes, wherein the mixture of strains and compound enzymes is obtained by compounding the following components in parts by weight: 10 to 20 parts of lactic acid bacteria, 10 to 30 parts of fruit wine spore bacteria, 50 to 70 parts of microzyme and 5 to 10 parts of a digestive enzyme; and (2) a microbial solid fermentation process: mixing the tea with the mixture of strainsand compound enzymes, adding sterile water, and carrying out fermentation in a clean closed container, wherein the height of fermentation materials is controlled at 40cm or below during the fermentation, the fermentation temperature is controlled at 20 to 37 DEG C, and the fermentation time is controlled at 148 to 216 hours.

The invention discloses an egg pudding rich in dietary fibers. The pudding is made from 10-20 parts of egg white liquid, 2-10 parts of plain yolk, 4-10 parts of whole milk powder, 4-10 parts of nonfatdry milk powder, 5-10 parts of sweet condensed milk, 2-5 parts of cream powder, 2-10 parts of mogrosides, 0-5 parts of inulin, 0-5 parts of resistant dextrin and 40-65 parts of water. The obtained egg pudding rich in dietary fibers is high in rate of finished products, and overcomes the defect of being poor in thermocoagulation shaping; and a good proportion of the egg white to the yolk is adopted, so that the egg pudding is good in water retention property, rich in flavor, and fine and smooth in mouth feel. Besides, according to the formula, the dietary fibers are strengthened, so that the nutrients of the products are further increased.

The invention provides a novel air purifier. The novel air purifier comprises a turbo-fan, an electronic turbocharger, a film-type air separator and an air humidity adjusting device. The novel air purifier further comprises a central processor and an electronic air-sensitive probe. An indoor air temperature index, a humidity index, an oxygen index and a nitrogen index are preset in the central processor. The electronic air-sensitive probe obtains temperature information, humidity information, oxygen content information and nitrogen content information of indoor air, then the temperature information, the humidity information, the oxygen content information and the nitrogen content information are transmitted to the central processor, and the central processor compares the received temperature information, humidity information, oxygen content information and nitrogen content information with the preset temperature index, humidity index, oxygen index and nitrogen index. According to a comparison result, the air humidity adjusting device and the turbocharger are controlled. The air purifier can automatically control indoor air temperature, humidity, oxygen content and nitrogen content, and the comfort degree of the body is increased.

The invention provides glaucescent fissistigma root granules and a preparation method thereof. The method comprises the following steps of: crushing glaucescent fissistigma roots, performing ethanol extraction in a water bath, concentrating to obtain extract, performing freeze drying, mixing the extract and auxiliary materials, preparing a soft material, preparing the granules, drying and reshaping the granules, and inspecting. The glaucescent fissistigma root granules contain 5 to 20 weight parts of glaucescent fissistigma root extract powder, 50 to 80 weight parts of sucrose, 10 to 30 weight parts of dextrin, and 5 to 10 weight parts of sodium carboxymethylcellulose. The invention has the advantages that: the glaucescent fissistigma roots serving as a Chinese medicinal herb are prepared into the granules, so that the active ingredients of the glaucescent fissistigma roots are reserved, the granules are convenient to drink, and the preparation method is suitable for industrialized production.

The invention provides a method for acquiring health information for a user by the motion sensing clothes technology. The method involves a data acquiring module, a data processing module and a monitoring system. The working principle of the method is that a body data measuring module is operated to measure electrocardio, electroencephalogram, myoelectricity, blood pressure, body flexibility, power, physical endurance and skeleton information through a biomedical sensor, a motion sensing device and a blood pressure measuring instrument and transmit the measured data to a computer data processing module; the data processing module comprehensively analyze the body condition of a user according to the data collected by the motion sensing device and the height, weight and three measurements input by the user; a healthy diet, work-rest program and supported fitness training scheme library is created; the data are compared with those in the library and searched in the library to display a corresponding solution in a user interface; the monitoring system module selects the solution as recommended by the system and slightly automatically adjust according to the specific conditions and then automatically starts a monitoring system after determining. The method has the advantage that the movement condition, diet condition and work-rest time of the user are monitored and recorded through the motion sensing system.

The invention discloses a plant essential oil nano-emulsion as well as a preparation method and application thereof in lip products. The plant essential oil composition consists of an emulsifier, a water phase and an oil phase; magnolia flower extract and deionized water are used as the water phase; and the oil phase is prepared from the following components in percentage by mass: 40.0%-70.0% of cocoa butter, 10.0%-25.0% of avocado oil, 5.0%-15.0% of sweet almond oil, 5.0%-10.0% of coconut oil, 5.0%-10.0% of safflower seed oil and 3.0%-6.0% of rose essential oil. The transdermal absorption speed of the plant essential oil treated by the method is increased; the magnolia flower extract added in the water phase can promote the plant essential oil to penetrate through the skin, when a lip product prepared from the plant nano essential oil is smeared on the lip, the retention time of oily substances on the surface of the skin is shortened, the absorption speed of the product is high, and the product is refreshing and not greasy after being used.

The invention provides a wine brewed from fresh Chinese chestnuts and potatoes. A production method of the wine is as below: first shucking the fresh Chinese chestnuts and peeling the potatoes; pulping the Chinese chestnuts and potatoes into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass jar or a ceramic pot; adding powdered rock sugar according to proportion; adding an activated yeast and carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days to realize complete fermentation; and carrying out detection, filtering and filling to obtain the product with alcoholic strength of 10-12 DEG. The fruit wine contains extremely abundant nutrition components, which are mostly reserved in the fermentation process. Meanwhile, the various nutrition components and amino acids essential for human body generated in the brewage process have health care effect on human body.

A compound resveratrol solid beverage containing probiotics and prebiotics is disclosed. The solid beverage includes following raw materials by weight: 2-8 parts of resveratrol, 5-15 parts of probiotic powder, 10-30 parts of prebiotics, 1-5 parts of lactose, 1-5 parts of citric acid, 4-12 parts of apple powder, 1-5 parts of vitamin C, 0.5-1.5 parts of vitamin E, and 0.1-0.5 part of vitamin B1. Thesolid beverage is convenient to carry, good in taste, balanced in nutrition, rich in nutrients essential to human bodies and substances beneficial to human bodies, and capable of promoting human bodyhealth and preventing a plurality of diseases. In addition, the solid beverage is low in heat, can avoid obesity caused by drinking beverages, and can effectively satisfy people's pursuit of taste and health.

The invention provides a tablet computer with a negative ion purifying device. The tablet computer comprises an equipment casing, a display screen, a main board, a memory, a hard disc, a battery, a center processing unit, a power supply circuit and a function circuit, wherein the display screen is arranged at the surface of the equipment casing, the main board, the memory, the hard disc, the central processing unit, the power supply circuit and the function circuit are arranged in the equipment casing, the main board is connected with the negative ion purifying device, a control switch is arranged on the negative ion purifying device, and an input port of the control switch is connected with the main board. The tablet computer has the advantages that by additionally arranging the negative ion purifying device on the existing tablet computer, the integral arrangement of the negative ion purifying device and the tablet computer is realized, the active oxygen can be prepared at any time and any place according to requirements, the indoor environment is effectively improved, the effects of head clearing and spirit refreshing of a user are realized, and the working efficiency is improved; the sterilization and air purifying functions are realized, the surrounding environment is timely improved, the smog is removed, the air quality is improved, and the high-voltage static electricity of an electronic product can be neutralized.

A loquat and exocarpium fruit wine. A production method of the wine is as below: pulping fresh denucleated loquat and exocarpium into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass cylinder or a ceramic pot; adding powdered rock sugar according to proportion; carrying out pasteurization at 70 DEG C; adding an activation yeast liquid; carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days; and carrying out detection, filtering and filling to obtain a product. The fruit wine provided by the invention is a healthful beverage with effects of moistening lung, descending qi, quenching thirst, and treating consumptive lung disease, tuberculosis, hematemesis, cough, phlegm and asthma; and the wine contains no antiseptic, additive, essence, pigment or gourmet powder.

The invention discloses low-calorie functional soda water and a preparation method thereof, and belongs to the technical field of food processing. The low-calorie functional soda water comprises the following components: baking soda powder, L-arabinose, D-xylose, sodium benzoate, and the remaining purified water. According to the invention, L-arabinose and D-xylose are used as sweeteners, thus themouthfeel of the soda water can be improved, moderate sweetness is provided, no heat is generated in a human body, and the soda water is suitable for people with diabetes, obesity and need of reducing energy intake, and the consumer group of the product can be expanded; and the L-arabinose can inhibit the digestive absorption of sucrose by small intestines and reduce the postprandial blood sugarlevel of a human body, and the D-xylose can promote the proliferation of bifidobacteria in intestinal tracts and improve the microenvironment of human intestinal tracts, has a good probiotic function,and meets the pursuit of consumers for health.

The invention relates to a non-addictive pure grain health black ice cream and a production method thereof, and belongs to the field of food processing. The production method comprises the following steps: cleaning, washing, softening, and anti-aging black rice, millet and pearl barley; then, mixing, sterilizing, homogenizing, maturing and freezing the black rice, the millet and the pearl barley to prepare the cool and moist black ice cream which is uniform in texture and state, smooth and fine in taste, and good in the effect of relieving summer-heat. According to the black ice cream, the applied range of grain and cereal is broadened; any thickening agent, stabilizing agent, essence, pigment, and other additives are not added during the production process, so that natural nutritional components in raw materials are reserved, and the black ice cream has a special flavor of the black rice, the millet and the pearl barley, and a health function; the production process is environment friendly, that is, no waste residue, waste steam and harmful substance are generated; moreover, no chemical addictive is added into the black cream, so that the product can be eaten safely.

A sugar apple and nephelium lappaceum fruit wine. A production method of the wine is as below: hulling and denucleating fresh sugar apple and nephelium lappaceum; pulping the sugar apple and nephelium lappaceum into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass cylinder or a ceramic pot; adding powdered rock sugar according to proportion; carrying out pasteurization at 70 DEG C; adding an activation yeast; carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days; and carrying out detection, filtering and filling to obtain a product. The fruit wine provided by the invention is a healthful beverage with effects of beautifying, supplementing muscle power, cleaning blood, strengthening bones, preventing scurvy, enhancing immunity and resisting cancer; and the fruit wine does not contain antiseptic, additive, essence, pigment or gourmet powder.

The invention relates to an additive-free pure plant potato-food healthy ice cream and a production method of the additive-free pure plant potato-food healthy ice cream and belongs to the food processing technology. The method comprises the following steps: clearing, washing, softening, and performing anti-aging on purple sweet potatoes or sweet potatoes, or potatoes, or konnyaku and cereal raw materials including black rice, or millet, or pearl barley, and then blending, sterilizing, homogenizing, ripening and freezing to prepare the potato ice cream which is uniform in structural state and smooth and fine in taste and is cool and moist to relieve summer-heat. The ice cream widens the range of application of potato and cereal food resources, no thickener, stabilizer, essence and pigment or other additives are added in the production process, and the ice cream retains maximum natural nutrient contents in the raw materials and has the special flavor and health effect of potato food. The production process is environmentally friendly and does not generate waste residues, spent steam or harmful substances. No chemical additive is used, so that the ice cream is safe to eat.

The invention relates to healthy edible fungus ice cream and a production method thereof, and belongs to the food processing technology. The edible fungus ice cream which is homogeneous in texture, smooth and delicate in taste, cool, refreshing and summer-heat relieving is prepared by the steps as follows: cleaning, washing, removal of inedible parts, softening, bodying, pelletizing, low-temperature homogenized fusion, isothermal blending, stirring freezing, filling and the like. According to the healthy edible fungus ice cream and the production method thereof, the application range of the edible fungi is broadened, any thickener, stabilizer or other additives are not added in a production process, natural nutritional ingredients in the edible fungi are reserved in a product to the utmost extent, and special edible fungus flavor and a health function are provided; environmental protection is achieved in the production process, and waste residues, waste steam and hazardous materials are not generated; and chemical reagents are not used, so that edible safety of the product is guaranteed.

The invention discloses probiotics-containing egg pudding. The pudding is prepared from, by weight, 10-20 parts of egg white fluid, 2-10 parts of yolk fluid, 4-10 parts of whole milk powder, 4-10 parts of skim milk powder, 5-10 parts of sweetened condensed milk, 2-5 parts of thin cream, 2-5 parts of white granulated sugar, 1-5 parts of lactobacillus powder and 40-65 parts of water. The probiotics-containing egg pudding is high in yield, the defect of poor thermal coagulation forming performance is overcome, a great proportion of egg white to yolk makes a product better in moisture retention, richer in flavor and more delicate in taste, intestinal activity is facilitated due to fortified probiotics in the formulation, and product nutrition is further improved.

The invention discloses a preparation method of composite fruit and vegetable jam, the process steps are as follows: raw material treatment, fermentation treatment, boiling and finished product obtaining, the fermentation treatment step is as follows: adding cow milk into fruit and vegetable pulp prepared in the step 1, sterilizing at 75-90 DEG C for 10-20 minutes, and cooling to room temperature; adding activated saccharomyces cerevisiae, fermenting while stirring, inoculating the saccharomyces cerevisiae into the fruit and vegetable pulp according to the inoculation amount of 0.4-0.7% (m / m), stirring at the speed of 150-300 rpm, fermenting at the temperature of 25-30 DEG C and fermenting for 6-10 days; the invention not only solves the problem that a preservative is added in order to prolong the shelf life in the jam preparation process of the traditional technology, but also solves the problem that a thickening agent is used in order to overcome the poor gel property of the low-sugar jam.

The invention mainly provides a processing method of cookie biscuits containing a ginseng extract. The cookie biscuits mainly consist of wheat flour, glucoamylase, alpha-amylases, eggs, black sesame seeds, sweet potato leaves, a ginseng extract, red wine, palm oil, a leavening agent, an antioxidant and the balance of pure water. According to the processing method, sweet potato leaves, the ginsengextract and the red wine are added to making components of the cookie biscuits, the sweet potato leaves, the ginseng extract and the red wind are rich in massive polyphenolic substances, and in the process of cell canceration, the polyphenolic substances can effectively prevent canceration cells from malignant multiplication, so that the purpose of preventing cancer cells from dispersing can be effectively realized, the medical value of the cookie biscuits can be increased, and health pursuit of people can be met. Further, through the action of the red wine, based on that the medical value ofthe cookie biscuits is not influenced, the mouth feel of the biscuits can be improved.

A kind of wampee hawthorn fruit wine and its preparation method, it is to wash fresh wampee hawthorn fruit, hawthorn fruit, remove core, beating machine beat into pulp, put into fermentation tank, then pour into powdered rock sugar in proportion, 70 After pasteurization at ℃, add activated yeast and carry out anaerobic fermentation. The fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20℃~30℃, and the time is controlled within 8~20 days, that is, the fermentation can be completed, and then Detect, filter, and fill to obtain a product with an alcohol content of 10-12 degrees. The yellow-skinned hawthorn fruit wine of the present invention is a healthy drink for promoting digestion, invigorating the stomach, regulating qi and invigorating the spleen, promoting qi and relieving pain; promoting body fluid and quenching thirst, without adding any preservatives, additives, essences, pigments and monosodium glutamate.

The invention relates to a production method of a mulberry-ganoderma fruit wine. The raw materials of the mulberry-ganoderma fruit wine comprises the following components in parts by weight: 100 parts of mulberries, 20-30 parts of monocrystal rock sugar, 1-2 parts of Ganoderma atrum and 0.01-0.05 part of yeast. The production method comprises the following steps: after removing impurities in fresh mulberries, beating the fresh mulberries into pulp by using a beater, and placing the pulp into a fermentation tank; pulverizing Ganoderma atrum into 100-mesh fine powder by using a pulverizing mill, and placing the fine powder into the fermentation tank; placing monocrystal rock sugar ground into powder in a proportion; after carrying out pasteurization on the obtained mixture at a temperature of 70 DEG C, adding yeast fermentation liquor into the fermentation tank to carry out anaerobic fermentation at the temperature of 20-30 DEG C for 8-12 days, wherein the fermentation tank is a wooden cask, a colored glass jar, or a ceramic jar; and after the fermentation is completed, carrying out detection, filtering and filling on the obtained product so as to obtain a fruit wine product, wherein the alcoholic strength of the obtained fruit wine product is 10-12 degrees. The fruit wine product produced by using the method disclosed by the invention has the effects of replenishing qi and blood, enriching the heart blood, soothing the nerves and multiplying intelligence, and is mainly used for treating qi and blood deficiency syndromes such as palpitation, insomnia, amnesia, reduced appetite, tiring and consumptive diseases caused by over-contemplating and internal heart-spleen lesion caused by overexertion.

The invention provides glaucescent fissistigma root granules and a preparation method thereof. The method comprises the following steps of: crushing glaucescent fissistigma roots, performing ethanol extraction in a water bath, concentrating to obtain extract, performing freeze drying, mixing the extract and auxiliary materials, preparing a soft material, preparing the granules, drying and reshaping the granules, and inspecting. The glaucescent fissistigma root granules contain 5 to 20 weight parts of glaucescent fissistigma root extract powder, 50 to 80 weight parts of sucrose, 10 to 30 weight parts of dextrin, and 5 to 10 weight parts of sodium carboxymethylcellulose. The invention has the advantages that: the glaucescent fissistigma roots serving as a Chinese medicinal herb are prepared into the granules, so that the active ingredients of the glaucescent fissistigma roots are reserved, the granules are convenient to drink, and the preparation method is suitable for industrialized production.

The present invention belongs to the technical field of food processing and relates to a manufacture technology of angelica keiskei noodles. The manufacture technology of the angelica keiskei noodlescomprises the following steps: selecting angelica keiskei, cutting the angelica keiskei into small segments after washing clean, and also draining water; drying the angelica keiskei, then placing thedried angelica keiskei into a wall breaking machine for crushing, and conducting sieving to obtain angelica keiskei wall-broken powder; mixing the angelica keiskei wall-broken powder and flour in proportion and conducting uniform stirring by using a flour stirrer to obtain angelica keiskei flour; adding a mixture of the angelica keiskei flour, edible salt and carboxymethyl cellulose into a dough mixer, and then slowly adding purified water into the dough mixer to knead dough; taking out the well kneaded dough for final fermentation and then pressing cut strips by using a dough pressing machineto obtain angelica keiskei noodles; putting the angelica keiskei noodles into a drying room for drying; and cutting the dried angelica keiskei noodles into segments and conducting packaging. The manufacture technology is simple and suitable for industrial production. Besides, the prepared angelica keiskei noodles are good in mouthfeel, free of any pigments, green and healthy, and have very high nutritional value and dietary therapy effects.