54results about How to "Solve the postpartum way out" patented technology

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

Provided is a method for preparing an original-taste pitaya juice from a full fruit of pitaya. Specifically, the full fruit of the pitaya is used to prepare the original-taste pitaya juice which is the raw material widely applied in preparing a pitaya beverage, a pitaya wine, a pitaya vinegar, pitaya powder and the like. In the implementation of the method provided by the invention, the full fruit of the pitaya is taken as the raw material, the peel of the pitaya, as one of the raw materials, is rich in resources and very high in nutritive value, the resources are wasted and the environment is polluted if the peel is abandoned, however, if the peel is also used as the raw material, not only is the waste turned into wealth, but also the nutrient of the product is upgraded, and the biggest benefit is that the product cost is remarkably lowered after the peel of the pitaya is added. The form of the product prepared through the method is ideal, the product well retains the original nutrients and the functional ingredients of the pitaya, the product is easy to digest and absorb, and special functions are strengthened.

The invention discloses sweet tea kombucha. With sweet tea leaves as a main raw material, sweet tea is prepared; with the sweet tea as a culture medium and kombucha as a bacterial source, a novel and unique sweet tea kombucha beverage is prepared. Through implementation of the technical scheme, the sweet tea and the kombucha are organically combined and combined nutrients are richer; both the sweet tea and the kombucha have a significant health-care effect on human diseases, after the two are combined, the effects of the sweet tea and the kombucha are complementary, and the formed tea beverage has a more significant health-care effect and has a comprehensive effect far better than that of simple sweet tea leaves and that of the conventional kombucha beverage; the prepared sweet tea kombucha beverage is ideal in product form, well preserves original nutritional and functional components of sweet tea, can be easily digested and absorbed, is palatable in sweet and sour taste and very good in palatability, does not limit the application range, and is a dual-functional ecological health-care beverage having both beverage efficacy and medicinal efficacy.

The invention discloses a method for preparing a natural resistant banana starch, which comprises following steps: processing banana; scalding to soften; beating, and separating the peels and the pulp to obtain pulp; blending; homogenizing and spray-drying; etc. By adopting the green banana as the raw material, the product is milk white to whitish yellow fine granules with loose structure. The preparation method has simple steps, high retention rate of the resistant starch up to 90% by adopting the spray-drying method, and greatly reduced processing cost. The banana powder prepared by the method is mainly used for moderate-low temperature processed food, such as ice cream or cake, etc., or for flavorings, dairy products or beverages as a food thickening agent, thus improving the consistency, the opacity and the suspension rate of product besides exerting the special physiological effect of banana, and improving the food quality and the processing process.

The invention discloses a preparation method of a solid drink with taros used as a principal raw material. The preparation method specifically comprises the steps as follows: the fresh taros are used as the principal raw material, isomaltooligosacharide and resistant starch are added into the treated raw material of taros, and finally, a powdered product is prepared through spray drying. Through implementation of the preparation method, no pigment, essence or preservative is added during preparation of the product, so that the development tendency of safety, nutrition and convenience of modern food is completely satisfied. Meanwhile, the implementation of the preparation method is high in technological efficiency, good in effect, high in raw material utilization rate, free from waste and low in nutrient loss. The prepared product is ideal in form, keeps original nutrient and functional ingredients of the taros well and is easy to digest, and a special function is enhanced; the current situation that products prepared from the taros are rare in the market currently is changed, a way for the taro products is determined, and development of related industries of the taros is promoted, so that a new economic growth point is formed, and huge economic benefit and social benefit are provided.

The invention relates to the technical field of food processing, particularly a method for preparing a banana juice from complete banana fruit, more particularly a banana natural juice which is prepared from complete banana fruit (including peel and flesh) and can be widely used for preparing a banana beverage, banana wine, banana vinegar, banana meal and the like. The banana peel used as one of the raw materials has the advantages of abundant resources and high nutritive value, and thus, is a waste of resources and can pollute the environment after being discarded; and by using the banana peel as the raw material, the invention can change wastes into valuable substances, can improve the nutrients of the product, and particularly obviously lowers the cost of the product after adding the banana peel. The implementation of the invention changes the actual state of rare banana processed products on the existing market, opens up a way for bananas after production, promotes the development of banana related industries, forms a new economic growth point, and has great economic benefit and social benefit.

The invention relates to a pitaya wine and a preparation method thereof. The preparation method comprises the following steps: taking fresh pitaya fruits as the raw material, cleaning the pitaya fruits, removing the rotten parts and other impurities, peeling off the pitaya rinds, pulping the pitaya pulp, and fermenting the pitaya pulp so as to obtain the pitaya wine. During the process of the provided preparation method, no auxiliary raw material such as water, alcohol, essence, or the like is added, and the pitaya wine is prepared from pure pitaya juice. Furthermore, the pitaya wine has a rich aroma flavor and pure taste. People will not get drunk after drinking, so the pitaya wine is a multifunctional healthcare wine and has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the pitaya wine and preparation method thereof will generate enormous economic and social profits.

The invention discloses a processing method of preserved kiwi fruits. The method comprises the following concrete steps: collecting fresh kiwi fruits, which are mature but hard, free of disease and insect damage, complete and high in sugar, as a raw material, washing the raw material, peeling the raw material, and vertically cutting each fruit in half; performing color-protecting and sugaring on pulps of the kiwi fruits; and finally, performing processes of drying, cooling and the like on the pulps of the kiwi fruits to prepare the finished preserved kiwi fruits. According to the method, the pulps of the kiwi fruits are subjected to color protecting by a sodium pyrosulfite solution, and the sugaring and drying processes of the pulps of the kiwi fruits are segmentally carried out, so that the preserved kiwi fruits can have the color of the original fruits and rich aroma and flavor of the kiwi fruits, have better competitive advantages than like products and have very remarkable market advantages.

The invention discloses a preparation method of sweet corn wine. The preparation method specifically comprises the steps: collecting fresh sweet corns as a raw material, then separating corn kernels from corn cobs, boiling, stewing, steaming, mixing with distiller's yeast, saccharifying, potting, distilling, and preparing the finished wine. By implementing the preparation method, the required sweet corn raw material is extremely abundant, and is low in price; the prepared sweet corn wine is free from any additive and preservative and pure in mouth feel, and never goes to the head after people drink the sweet corn wine. Meanwhile, the prepared sweet corn wine is rich in nutrients, and well reserves original nutrients and functional ingredients of sweet cone wine fruits, thereby being a wine product with multiple health functions, and being very good in market prospect. The current situation that less processed products obtained by deeply processing the sweet corn wine on the market is changed, the path of the sweet corn wine after production is solved, the development of relevant industries of the sweet corn wine is driven so that a new economic growth point is formed, and huge economic benefit and social benefit are achieved.

The invention relates to a preparation method of a pitaya fruit vinegar. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; cleaning the pitaya fruits, pulping the whole pitaya fruits into paste, adding rock sugar and yeast to carry out fermentation, separating the pulp and the dregs, and finally diluting the pulp so as to obtain the edible pitaya fruit vinegar. In the provided preparation method, complete pitaya fruits are taken as the raw materials, no auxiliary material such as vinegar essence, essence is added during the preparation process, and the prepared pitaya fruit vinegar has a fruit fragrance and a pure, soft and refreshing taste. The palatability and taste of the pitaya fruit vinegar are good, the appetite of people can be promoted therefore, and the pitaya fruit vinegar is a multifunctional vinegar beverage and has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention provides a method for preparing pitaya paste by a whole pitaya. The pitaya paste is particularly made of the whole pitaya, convenient to eat, good in taste and rich in nutrients, and can be used as leisure food and staple food as well. By the implementation of the method, the whole pitaya is used as raw materials, one of the raw materials, namely pitaya peel is rich in resources and high in nutritive value, and resources are wasted and the environment is polluted if the pitaya peel is abandoned; the pitaya peel is also used as the raw material, then, waste can be turned into wealth, nutrients of a product can be also increased, and most importantly, cost of the product is obviously reduced after the pitaya peel is added. Meanwhile, the prepared product is ideal in shape, the original nutritional and functional ingredients of the pitaya are well reserved, the product can be easily digested and absorbed, the special functions are enhanced, and the product is convenient to eat and good in taste, and can be used as the leisure food and the staple food. Currently, similar products are not available on the market.

The invention relates to a method for cultivating cordyceps sinensis by using passiflora edulia sims as a container. The method comprises the following steps: by using passiflora edulia sims fruits asa cultivation container, passiflora edulia sims fruit juice and pulp as nutrient sources and various food materials as auxiliary materials, putting food materials into the passiflora edulia sims fruits, combining the food materials with the passiflora edulia sims fruit juice into a whole, inoculating the passiflora edulia sims fruits with cordyceps sinensis strains, and performing culturing untilthe whole passiflora edulia sims fruits are full of cordyceps sinensis mycelia and even cordyceps sinensis sporocarp grows out to obtain a passiflora edulia sims fruit and cordyceps sinensis complex.The prepared passiflora edulia sims fruit and cordyceps sinensis complex has the original nutritional and functional components of the whole passiflora edulia sims fruits, various food materials andcordyceps sinensis at the same time, does not lose the original taste of the passiflora edulia sims fruits, and is a health-care food with multiple functions and characteristics of delicious taste, leisure, dietary therapy, health preservation and the like at the same time. The passiflora edulia sims fruits are subjected to early-stage disinfection and medium-stage sterilization treatment, so thatthe passiflora edulia sims fruits are harmless and free of residues on the whole, the whole passiflora edulia sims fruits including peels and pulps can be completely eaten, no waste is generated, thenutritional ingredients of the passiflora edulia sims fruits are completely utilized, and the passiflora edulia sims fruits can be expanded and increased without limitation.

The invention relates to the technical field of food processing, particularly a method for preparing a banana paste from complete banana fruit, more particularly a banana paste product prepared from complete banana fruit (including peel and flesh), which is convenient to eat, has the advantages of favorable mouthfeel and abundant nutrition and can be used as both a leisure food and a staple food. The banana peel used as one of the raw materials, which accounts for 30 wt% or so of the fruit, has the advantages of abundant resources and high nutritive value, and thus, is a waste of resources and can pollute the environment after being discarded; and by using the banana peel as the raw material, the invention can change wastes into valuable substances, can improve the nutrients of the product, and particularly obviously lowers the cost of the product after adding the banana peel. The implementation of the invention changes the actual state of rare banana processed products on the existing market, opens up a way for bananas after production, promotes the development of banana related industries, forms a new economic growth point, and has great economic benefit and social benefit.

The invention provides preparation of Cordyceps mycelium by using pitaya peel as a culture medium. Pitaya peel is used as a main raw material of the culture medium, the culture medium is sterilized and inoculated with Cordyceps strain; the strain is cultured until mycelia covers the medium; then the medium covered with Cordyceps mycelium is dried; and the Cordyceps mycelium is crushed to finally obtain the pitaya peel Cordyceps mycelium. The embodiment of the invention combines pitaya peel and Cordyceps into a characteristic association pitaya peel Cordyceps mycelium by biotechnology; the Cordyceps mycelium integrates comprehensive nutrients and the effects of pitaya peel and Cordyceps to have more prominent nutrition, function and effect, and more significant health care, disease prevention and treatment effect. At the same time, the production preparation process of the pitaya peel Cordyceps mycelium has the characteristics of short culture period, simple preparation process, and high and stable production efficiency of the product.

The invention belongs to the technical field of agricultural product deep processing, and specifically relates to a preparation method of preserved pitaya. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; peeling off the pitaya peels, cutting the pitaya pulp into slices with a length of 0.5 to 0.6 centimeter, then soaking the pitaya slices into a solution containing 2% of salt and 0.2% of sodium sulfite, then soaking pitaya slices into sugar, baking, grading, and packing so as to obtain finished products. The preserved pitaya prepared by the provided preparation method is rich in nutrients, moreover, the original nutrients and functional components are well preserved, the value of the pitaya is increased, the preserved pitaya is convenient for transportation, and thus the preserved pitaya has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention belongs to the technical field of biology, and particularly relates to a method for culturing paecilomyces bepiali chen by taking Arabian jasmine flowers as substrates. The Arabian jasmine flowers, coix seeds and corns serve as media, and domesticated cordyceps militaris strains are inoculated and cultured to obtain the paecilomyces bepiali chen. The preparation method of the paecilomyces bepiali chen is simple in technology and easy to implement, and the prepared paecilomyces bepiali chen contains rich substances such as polysaccharides, cordycepin, adenosine, caffeine and tea polyphenol, and has the effects of removing sleepiness, eliminating fatigue, enhancing vitality, concentrating thinking, resisting bacteria, inhibiting viruses, resisting mutation, tonifying the kidney, strengthening liver, tonifying qi and the like.

The invention relates to a preparation method of pumpkin wine. The preparation method comprises the following steps: collecting fresh and non-degenerative old pumpkins as a raw material; then, removing peels and seeds; pulping pumpkin pulp into slurry; and finally fermenting and brewing to prepare an original juice pumpkin wine product. By virtue of the embodiment of the invention, any assistant raw materials such as water, alcohol and essence are not doped in the preparation process of the pumpkin wine, and the prepared pumpkin wine is pure original juice wine. Meanwhile, the prepared pumpkin wine is rich in pumpkin fragrance and pure in taste and does not go to the head. The pumpkin wine is good in palatability and good in taste, arouses appetite of people and is a wine product with various health-care functions and good in market prospect. By virtue of the embodiment, the situation that in the existing market, pumpkin deep processing products are rare is further changed, the post-production outlet of pumpkins is solved, and the development of pumpkin related industries is driven to form new economic growth points, so that the pumpkin wine has huge economic and social benefits.

The invention provides hawthorn and passion fruit wine. The hawthorn and passion fruit wine is brewed by taking mature hawthorn fruits and passion fruits as raw materials according to a conventional fruit wine preparation method. By implementing the hawthorn and passion fruit wine, the hawthorn fruits and the passion fruits are organically combined, and the prepared hawthorn and passion fruit winehas original nutritional and functional components of the hawthorn fruits and the passion fruits at the same time; the produced hawthorn and passion fruits are rich in nutrition, better in effect, strong in fruit fragrance, good in palatability and good in taste, can stimulate the appetite of people, and are a multifunctional health-care wine product with the functions of disease prevention, health maintenance and the like at the same time. By implementing the hawthorn and passion fruit wine, the current situation that highly processed products of the hawthorn fruits and the passion fruits are rare on the current market is changed, the post-production outlet of the hawthorn fruits and the passion fruits is achieved, the development of related industries of the hawthorn fruits and the passion fruits is promoted, a new economic growth point is formed, and huge economic benefits and social benefits are achieved.

The invention provides a green jujube and cordyceps militaris liquid strain converted drink which is prepared by squeezing mature green jujubes into juice, taking the juice as a liquid culture medium, sterilizing the green jujube culture medium, inoculating a cordyceps militaris strain and then culturing the strain until the green jujube culture medium is full of cordyceps militaris hyphae or fungus balls. By virtue of implementation of the invention, the green jujubes and the cordyceps militaris strain are subjected to deep fermentation so as to form another characteristic composition, namely the green jujube and cordyceps militaris liquid strain drink which contains the nutritional ingredients of the green jujubes and also contains the nutritional ingredients of the cordyceps militaris, so that the formed green jujube and cordyceps militaris liquid strain drink has more prominent nutrients and effects, and then the values of common green jujubes are increased by a hundred times. Meanwhile, by virtue of implementation of the invention, the production and preparation process of the final product, namely the green jujube and cordyceps militaris liquid strain drink, has the characteristics that the culture period is short, the production and preparation process is simple, the production efficiency of the product is high, and the product is stable.

The invention relates to a method for brewing litchi wine. The method specifically comprises the steps of collecting fresh, non-decay and 80-90% ripe litchi fruits as raw materials, then cleaning the raw materials, draining the moisture on the surfaces of the litchi fruits, peeling and shelling, pulping, fermenting and finally brewing to obtain a normal juice litchi wine finished product. By implementing the method disclosed by the invention, in the preparation process of the litchi wine, any auxiliary materials, such as water, alcohol and essence are not doped and thus the prepared litchi wine is pure normal juice wine, and meanwhile, the prepared litchi wine is rich in aroma of litchi and has pure taste, good palatability and good taste and is sweet and refreshing, after people drink the litchi wine, the head of people cannot be spun and so that the litchi wine is a wine product with a plurality of health-caring functions and has very good market prospects. By implementing the method, the situation of rare deep processing products of litchi on the current market is also changed, the problem of the future of the produced litchi is solved, the development of litchi-related industries is promoted so as to form a novel economic growth point and great economic and social benefits are achieved.

The invention discloses a preparation method of mango buffalo milk. The mango milk is composed of uncooked buffalo milk and minced mango pulp. The novel and characteristic mango buffalo milk is prepared by combining mango and buffalo milk together. The mango buffalo milk is rich in fragrance, has a good taste and rich nutrients, is more nutritional than the conventional milk, and also has a healthcare function. Compared with the similar milk products, the provided mango buffalo milk is more competitive in the market and is capable of earning more profits. Furthermore, the mango buffalo is suitable to people of all ages, and has a vast market prospect.

A preparation method for hawthorn fruit juice comprises the following steps: selecting fresh large hawthorn fruits as a raw material, then mashing, blending with water, carrying out astringency removal, decocting, extracting, clarifying fruit juice and blending so as to obtain the finished product namely fruit juice. Through implementation of the preparation method, the hawthorn fruits are mashed firstly to obtain mashed fruit pulp, so that effective ingredients can be effectively extracted from the fine fruit pulp and also have a good effect for the astringency removal link. Through pre-stewing the fruit pulp for astringency removal, not only is bitterness in the hawthorn fruits effectively removed, but also original nutrients and functional ingredients of the hawthorn fruits are well retained; in addition, a physical method is adopted completely in the whole astringency removal process and any chemical additive is not added, so that the original ecological property of the hawthorn fruit juice is remained. Meanwhile, the hawthorn fruits are mashed firstly, then the mashed hawthorn fruits are blended with water for decoction and finally, the fruit juice is extracted, so that the effective ingredients of the hawthorn fruits can be extracted out completely, the prepared fruit juice has not only the original function of the hawthorn fruits, but also an excellent healthcare effect, and is good in palatability and high in commercial value.

The invention relates to fructus crataegi sweet corn wine, which is prepared from the following steps of adopting ripe fructus crataegi fruits and sweet corns as raw materials, and then brewing according to a conventional fruit wine preparation method. Through applying the fructus crataegi sweet corn wine, the fructus crataegi fruits and the sweet corns are organically combined, so that the prepared fructus crataegi sweet corn wine has original nutrients and functional components of the fructus crataegi fruits and the sweet corns at the same time; since the sweet corns have a high sugar degree, a wine degree can be naturally generated without adding other sugars during a preparation method; the produced fructus crataegi sweet corn wine not only is rich in nutrients, but also has better effect, has a heavy fruit fragrance, is good in palatability and taste, can whet the appetite of people, and is a multifunctional health-care wine product with disease prevention and health maintenance. Through applying the fructus crataegi sweet corn wine provided by the invention, the current situation that highly processed products prepared fromthe fructus crataegi fruits and the sweet corns are rare is changed, the post-production way problem of the fructus crataegi fruits and the sweet corns is solved, the development of related industry of the fructus crataegi fruits and the sweet corns is driven, a new economic growth point is formed, and great economic benefit and social benefit are achieved.

A mango-pitaya compound beverage is composed of mango juice and pitaya juice. The mango-pitaya compound beverage is prepared by organically combining mango original juice and pitaya original juice, thereby being higher in nutritional value, maintaining aroma of fruit, being pure in taste, soft, refreshing, high in palatability, great in flavor and capable of arousing people's appetite, being a fruit drink with various healthcare functions and having great market prospect. The mango-pitaya compound beverage is ideal in form, well retains original nutritional and functional ingredients of mangoand pitaya and is easy to digest and absorb, and special functions are enhanced; a status quo that products processed from mango and pitaya are rare on current market is changed, the problem of a wayout for mango and pitaya after yielding is solved, development of industries related to mango and pitaya is driven, a new economic growth point is formed, and the mango-pitaya compound beverage has great economic benefit and social benefit.

The invention discloses a preparation method of ganoderma lucidum mycelia by taking peels of hylocereus undulatus britt as a culture medium. The ganoderma lucidum mycelia of the peels of the hylocereus undulatus britt are prepared by the following steps: preparing the culture medium by taking the peels of the hylocereus undulatus britt as a main raw material, inoculating the sterilized culture medium with a ganoderma lucidum strain, cultivating the ganoderma lucidum strain until mycelia spread over the culture medium, then drying the culture medium which is covered by the ganoderma lucidum mycelia in the sun, and finally conducting crushing. With the implementation of the preparation method, another specific conjugate, namely the ganoderma lucidum mycelia of the peels of the hylocereus undulatus britt, is constituted by the peels of the hylocereus undulatus britt and ganoderma lucidum by virtue of a biotechnology, so that the mycelia are more obvious in nutrition, function and efficacy; and moreover, the mycelia are more significant in effects on preserving health, preventing and treating diseases and the like. Meanwhile, a production and preparation process of the ganoderma lucidum mycelia of the peels of the hylocereus undulatus britt has the characteristics of being short in cultivation cycle, simple in production and preparation process, high and stable in product production efficiency and the like.

A sugarcane wine brewed from the pure juice of sugarcane. Specifically include: using sugarcane as the main raw material, then pressing it into juice, and fermenting it into a special wine product through distiller's yeast. The raw material required for implementing the present invention—sugar cane, is extremely rich in raw materials, low in raw material cost, high in nutritional value, and good in health care. In addition, through the implementation of the present invention, the sugarcane wine prepared is raw juice wine without adding any auxiliary materials such as water, alcohol, and essence; while traditional fruit wine is mostly blended by adding various auxiliary materials. The prepared sugarcane wine does not add any additives and preservatives, has a strong sugarcane fragrance, has a pure taste, does not make the head rise after drinking, and stimulates people's appetite. The prepared sugarcane wine is very nutritious, well retains the original nutrition and functional components of the sugarcane fruit, is a wine product with multiple health functions, and has a very good market prospect.

The invention disclose camellia nitidissima chi and fructus crataegi liquor. The finished camellia nitidissima chi and fructus crataegi liquor product is prepared from mature fructus crataegi and camellia nitidissima chi by virtue of a conventional fruit wine preparation method. With the implementation of the camellia nitidissima chi and fructus crataegi liquor provided by the invention, the fructus crataegi and the camellia nitidissima chi are organically combined, so that the prepared camellia nitidissima chi and fructus crataegi liquor simultaneously has original nutrient and functional ingredients of the fructus crataegi and the camellia nitidissima chi; and the produced camellia nitidissima chi and fructus crataegi liquor, as a health care liquor product which simultaneously integrates a plurality of functions of preventing diseases, preserving health and the like, is not only rich in nutrition but also better in function. Meanwhile, with the implementation of the camellia nitidissima chi and fructus crataegi liquor provided by the invention, the current condition that highly processed fructus crataegi and camellia nitidissima chi products are rare in the current market is changed, outlets for fructus crataegi and camellia nitidissima chi products are provided and the development of related industries of the fructus crataegi and the camellia nitidissima chi is promoted, so that a new economic growth point is formed and huge economic and social benefits are caused.

The invention discloses a preparation method of sweet potato-lucid ganoderma liquor. Specifically, the preparation method comprises the following steps: preparing sweet potato liquor, which is high in alcoholic strength, from sweet potatoes as raw materials; and then, soaking lucid ganoderma in the high-alcoholic-strength sweet potato liquor, so that the sweet potato-lucid ganoderma liquor is finally brewed. Through the implementation of the preparation method disclosed by the invention, the sweet potatoes and the lucid ganoderma are organically combined; and on the basis of the rich nutritive and medicinal values of the sweet potatoes and the lucid ganoderma, the prepared liquor product is more comprehensive and reasonable in nutrient ingredients and is more significant in health care and therapeutic effects. In addition, the prepared liquor product is quite beneficial to body health; and moreover, the liquor product is applicable to both women and men, and the liquor product has a good market prospect. Through the implementation of the preparation method disclosed by the invention, the current situation that the existing market is in shortage of sweet potato deeply processed products is also changed, the outlet of finished sweet potato products is solved, the development of sweet potato related industries is driven, so that a new economic growth point is formed, and huge economic and social benefits are caused.

The invention relates to a method for cultivating cordyceps sinensis by taking hawthorn as a main substrate. The method includes the steps of inoculating a multi-stage domesticated cordyceps sinensis strain into a culture medium consisting of hawthorn fruits, hawthorn branches and leaves and sticky rice as main raw materials, and cultivating high-quality cordyceps sinensis sporocarp suitable for well growing in the hawthorn substrate. According to the method for cultivating the cordyceps sinensis by taking the hawthorn as the main substrate, hawthorn fruit residues, the crushed hawthorn branches and leaves and the sticky rice form the culture medium which is rich and comprehensive in nutrition, so that cordyceps sinensis hyphae grow rapidly and strongly under nutrition nourishing, cordyceps sinensis sporocarp also grow strongly, and the biological efficiency is high. According to the method, training and domestication of several stages are carried out on a cordyceps sinensis test tube strain, a cordyceps sinensis liquid strain and a cordyceps sinensis sporocarp cultivation process, domestication is carried out mainly from gradual increase of hawthorn inclusions in the culture medium and gradual reduction of PH, and the cordyceps sinensis hyphae grow in the hawthorn culture medium from gradual adaptation to complete adaptation, so that high-quality and high-yield cordyceps sinensis sporocarp can finally grow in the hawthorn culture medium.

The invention relates to a mango dextrin powder preparation method, wherein specifically mango pulp and maltodextrin are adopted as raw materials to produce a mango deep-processing product with characteristics of easy eating, good taste, rich nutrition, snack food and staple food. According to the present invention, the used main raw material mango has characteristics of rich resource and high nutritional value, the prepared product has the ideal shape, well retains the original nutrition and the original functional components of the mango, and further has characteristics of easy digestion and absorption, special function enhancing, simple and convenient eating, delicious and delicate taste, snack food and staple food; and the status that the processed mango products are rare on the current market is changed, the post-production way of the mango is solved, the development of the mango related industries is promoted, the new economic growth point is formed, and great economic and social benefits are provided.