45results about How to "Soothes throat" patented technology

The invention relates to a composition, which is prepared from the following raw materials in parts by weight: 4 to 60 parts of rose flowers and 1 to 12 parts of stevia. Acceptable additives in a healthcare product or a medicament or a product can be added into the composition to prepare any dosage form. In addition, the invention also relates to the use of the composition for the preparation of the healthcare product or the medicament or the product for prevention and treatment of hypertension, digestion aiding, obesity reduction, prevention and treatment of diabetes, freckle removal, wrinkle removal or skincare and throat clearing and nourishing.

The invention discloses an anti-cancer and blood pressure-lowering noodle, which is made of the following raw materials by weight part: 70-80 of wheat, 45-55 of rice, 30-40 of millet, 10-12 of cactus lyophilized powder, 10-12 of rape pollen, 20-30 of bovine bone marrow, 8-10 of osmanthus fragrans, 1-2 of Plantain Herb, 2-3 of Phlomis mongolica, 1-2 of radix isatidis, 4-5 of ginkgo leaves, 3-4 of red claw ginger, 20-24 of radix puerariae, 5-6 of grape seed oil, 1-2 of a noodle additive, and a proper amount of water. The noodle provided by the invention adopts wheat, rice, and millet as the main raw materials. The millet has the effects of benefiting spleen and stomach, nourishing kidney qi, promoting dieresis and the like. The bovine bone marrow can moisten lung, tonify kidney, and enrich marrow. The osmanthus fragrans has the effects of dissipating cold and breaking stagnation, reducing phlegm and relieving cough, improving beauty, and relieving throat, etc. The radix puerariae can enhance the regeneration capacity of liver cells, strengthen the liver detoxification function, promote metabolism, clear heat and help produce saliva, lower blood pressure and blood lipid, prevent and resist cancer, beautify skin and improve appearance, etc. The grape seed oil has the effects of resisting oxidation, lightening color spots, regulating internal secretion, delaying aging, and preventing cancer, etc.

The invention discloses a trollflower herbal tea solid beverage and a preparation method thereof. The trollflower herbal tea solid beverage comprises the following raw materials in parts by weight: 10-20 parts of trollflower, 15-25 parts of watermelon peels, 5-15 parts of Herba Lopatheri, 5-15 parts of wolfberry leaf, 3-10 parts of corn silk, 10-15 parts of longan shells, 8-15 parts of millet sprout, 5-10 parts of licorice, and 30-45 parts of an auxiliary material. The herbal tea solid beverage has the advantages of reasonable and scientific compatibility, mild effect, coolness without coldness, heat clearing without injury of spleen and stomach, no side effect, and wide application scope, the trollflower herbal tea solid beverage has the efficacy for clearing heat and detoxifying, generating body fluid and dispelling summerheat, invigorating spleen and clearing dampness, clearing and nourishing throat, and nourishing skin and moistening the skin; can be used for preventing and treating wind-heat cold, hot eyes and headache, swollen sore throat, mouth and tongue sore, and dried mouth and yellow urine; The herbal tea solid beverage has the advantages of simple production technology, low cost, stable product property, long shelf-life, and easy popularization and application.

The invention relates to a Phyllanthusemblica L. tea liquor and a preparation method thereof. The preparation method uses Phyllanthusemblica L. and Pu'er tea as raw materials along with table salt, starch source, sweet distiller's yeast, protease, edible alcohol, water, colour toner and flavoring additives and combines the steps of immersion extraction and alcoholization, fermentation and distillation, homograde formulation, enzymolysis and aging, and the like to prepare the Phyllanthusemblica L. tea liquor. Therefore, various nutrient components and pharmaceutical components of Phyllanthusemblica L. and Pu'er tea are effectively maintained, the formula is novel, the method is safe and practical, the process design is scientific and reasonable, and the production devices are simple and practical and are applicable to industrial production. The product has clear and bright wine body, pleasant color, mellow bouquet, fresh taste, special delicate fragrance and aftertaste of Phyllanthusemblica L., low alcohol and sugar and rich and various vitamins, amino acids, trace elements and quasi-SOD substances and has the functions of clearing and nourishing throat and promoting digestion and effects of reducing body weight, prolonging life, maintaining beauty and the like after eaten for long time, thus the tea liquor has good market prospect.

The invention discloses plant drink and a preparation method thereof. Based on the total weight of the plant drink, the plant drink comprises the following materials in percentage by weight: 0.5%-1.5% of chrysanthemum, 0.2%-0.8% of lotus seeds, 0.02%-0.08% of pericarpium citri reticulatae, 0.04%-0.08% of scaphium scaphigerum, 0.05%-0.15% of fruits of Chinese wolfberries and 0.05%-0.15% of liquorices; the plant drink further comprises 2.05%-5.08% of a sweetening agent, and the balance of water. The plant drink is prepared by extracting active ingredients of natural plants, so that the smell is delicate and pleasant, and the taste is sweet and refreshing; moreover, the plant drink is an ideal healthy drink in spring and summer due to the actions of clearing away heat and toxic materials, and clearing and nourishing throat.

The invention belongs to the technical field of wine products, and discloses grape fruit wine and a preparation method thereof. The grape fruit wine comprises the following raw materials in parts by weight: 80-90 parts of fresh grape, 5-8 parts of yeast, 20-30 parts of white granulated sugar, 10-15 parts of honey, 20-30 parts of osmanthus, 10-15 parts of chrysanthemum and 10-15 parts of honeysuckle. The health grape fruit wine is rich in flavor, has nutritional values of grape wine, the chrysanthemum, the osmanthus and the honeysuckle, and is comprehensive in efficacy, significant in effect and excellent in health effect; the preparation method for the grape fruit wine is simple, feasible, low in cost and short in production cycle.

The present invention discloses sweet olive ice cream and a preparation method thereof. The ice cream is characterized in that the ice cream is prepared by the following raw materials in parts by weight: luffa 20-25, luffa leaf 4-5, luffa sponge 3-4, luffa stem 3-4, sweet olive 8-10, crab cream 4-5, lepidium meyenii walp powder 4-5, chocolate 40-45, corn 20-21, lotus root 30-32, pomelo peel 15-17, fish bone 12-13, vinegar 2-3, jam 8-9, loquat flower 1-1.4, bamboo juice 2-2.2, fructus momordicae 0.8-1, Fritillaria cirrhosa 1-1.2, khas aletris herb 0.9-1, ziziphora clinopodioides 1-1.3, buckwheat kernel 14-15, cream 18-19, milk powder 45-50, white sugar 60-65, xanthan gum 0.6-0.7 and bamboo charcoal rice 8-9. The ice cream uses the luffa, luffa leaf, etc. as the main raw materials, and nutritional contents of the luffa are fully kept. Meanwhile, a distinctive flavor of the ice cream is realized by using the buckwheat kernel as the raw material to make cores. In addition, the ice cream is fragrant and delicious with the addition of the sweet olive, and can improve the symptoms of phlegm with the addition of other Chinese herbal medicinal ingredients, thereby having an effect in soothing the throat.

The invention discloses a processing method of honeysuckle Biluochun tea. The processing method comprises the following steps: (1) pre-processing of honeysuckle: picking honeysuckle, and carrying out cleaning, drying and pulverizing; (2) pre-processing of Biluochun: picking tea leaves and lightly withering; (3) making of the honeysuckle Biluochun tea: blending, fixing, cooling, rolling, drying and packaging the honeysuckle Biluochun tea. The tea processed by the method not only has the light fragrance of the honeysuckle, but also has the attractive appearance of Biluochun tea; brewed tea soup is light in color, mild and slightly-sweet in taste and light in fragrance; the bottoms of leaves are soft in quality; copper single pieces are multiple.

The invention discloses a broadleaf holly leaf lozenge with effects of clearing away heat and toxic materials and a production method thereof. The broadleaf holly leaf lozenge is characterized by being prepared from the following raw materials in parts by weight: 90-100 parts of broadleaf holly leaf, 20-30 parts of dittany bark, 8-12 parts of radices stellariae dichotomae, 4-8 parts of thunberg fritillary bulb, 4-8 parts of pomegranate bark, 3-5 parts of codonopsis lanceolata, 1-2 parts of wild buckwheat, 1-2 parts of Indian strawberry, 1-2 parts of humifuse euphorbia herb, 1-2 parts of rhizoma picrorhizae, 1-2 parts of menthol, 1-2 parts of monocrystal rock sugar, 50-70 parts of filling agent and 10-15 parts of lubricating agent. The broadleaf holly leaf lozenge with effects of clearing away heat and toxic materials disclosed by the invention is fast in curative effect, does not have any toxic or side effect and has the characteristics of effects of clearing away heat and toxic materials, relieving swelling and pain, relieving sore-throat and moistening the throat, dissolving phlegm and quenching thirst and improving the human immunity.

The present invention discloses winterchery fruit buccal tablet and its preparation process. The winterchery fruit buccal tablet is prepared with raw pig skin, honey, sugar, winterchery fruit, figwort root, ophiopogon root, mint, licorice and other five kinds of Chinese medicinal materials in certain weight proportion. The preparation process includes decocting raw pig skin to obtain pig skin juice; grinding the Chinese medicinal materials and sugar to form 80 mesh powder; mixing the pig skin juice, powder and honey; and final tabletting, drying, sterilizing and packing. The present invention has obvious curative effect, and no toxic side effect.

The invention discloses sauce for mutton chafing dish and a preparation method and an application of the sauce, which relate to the technical field of condiments, the sauce for mutton chafing dish comprises the following raw materials in parts by weight: 50 to 60 parts of thick broad-bean sauce; 20 to 30 parts of sweet fermented flour paste; 10-15 parts of fermented glutinous rice, 10-15 parts ofspices, 5-7 parts of soy sauce, 6-10 parts of cooking wine, 10-15 parts of turnip, 3-5 parts of wolfberry, 3-5 parts of polygonatum kingianum, 2-4 parts of adenophora stricta, 1-2 parts of castanopsissclerophylla, 1-2 parts of polygonatum odoratum, 1-3 parts of angelica sinensis, 1-3 parts of pericarpium citri reticulatae, 1-2 parts of fructus gardeniae, 3-5 parts of garlic, 4-6 parts of ginger powder, 10-20 parts of salt and 20-25 parts of vegetable oil. Through cooperation of turnip, wolfberry, polygonatum kingianum, adenophora stricta, castanopsis sclerophylla and polygonatum odoratum, thesauce for mutton chafing dish has the effects of nourishing yin, clearing heat, engendering liquid and allaying thirst, and can relieve internal heat phenomena such as parched mouth and dry tongue, swollen sore throat and the like when people eat the mutton chafing dish.

The invention discloses a sweet-scented osmanthus balm preparation method, and relates to the technical field of health care. A natural sweet-scented osmanthus food material is taken as the key technology, 50grams of cleaned fresh sweet-scented osmanthus and 100 grams of distilled water are put into a pulverizing machine to be pulverized for 4-6 minutes to a pasted state, and after the sweet-scented osmanthus is boiled by strong fire, the sweet-scented osmanthus is stirred and fired into sweet-scented osmanthus balm body by using gentle fire; 125 grams of honey is heated by gentle fire and floating foam on the surface is removed after the honey reaches a melted and boiled state, heating is continue until the moisture of the honey is evaporated and generated big bubbles are vintage red, and100 grams of refined honey is produced by the honey; 50 grams of healthy edible oil is produced by mixing of 75% of olive oil, 20% of walnut oil and 5% of flaxseed oil; 400 grams of sweet-scented osmanthus balm body and 100 grams of refined honey are put into a pot for stirring and frying by using gentle fire, when the sweet-scented osmanthus balm body and the refined honey are cooled down to 50DEG C, 50 grams of healthy edible oil is added and stirred uniformly, the sweet-scented osmanthus balm body is put into a wide-mouth bottle when heat still remains, and when the sweet-scented osmanthus balm body is cooled down to the room temperature, the wide-mouth bottle is sealed to produce sweet-scented osmanthus balm finished products. The using method of the sweet-scented osmanthus balm is that 15 grams of the sweet-scented osmanthus balm finished product is taking after mixing with warm water every day after each of the three meals. The sweet-scented osmanthus balm is used for health care and is simple in method, good in effect, low in cost and suitable for popularization.

The invention discloses a preparation method of a white tea with sweet-scented osmanthus flowers. The preparation method of the white tea with the sweet-scented osmanthus flowers comprises the following steps of picking fresh tea leaves, carrying out withering, carrying out shaking, adding fresh sweet-scented osmanthus flowers, carrying out airing in the sun, carrying out drying in the shade, andimproving aroma. According to the preparation method, the fresh sweet-scented osmanthus flowers and the tea leaves are dried in the shade together, and aroma of the sweet-scented osmanthus flowers andthe tea leaves is improved together so that a compound floral fragrance is achieved by utilizing flower and fruit aroma, as well as sweet-scented osmanthus flower aroma, produced by mixing of a natural transformation process of the tea leaves with the aroma of the sweet-scented osmanthus flowers; moreover, the taste of the tea leaves is not influenced so that layered aroma and flavor of the purely natural tea is achieved without addition of sweet-scented osmanthus flower essence. In addition, health-care functions of the white tea and the sweet-scented osmanthus flowers are integrated. Compared with white tea with sweet-scented osmanthus flowers prepared by a scenting method, the white tea with the sweet-scented osmanthus flowers prepared according to the preparation method is greatly reduced in production time and costs; moreover, damages on tea leaves are reduced so that quality is ensured while yield is increased.

The invention discloses a preparation method of litchi lozenges. The preparation method of the litchi lozenges comprises the following steps: (1), preparing litchi flesh; (2), preparing litchi pulp; (3), preparing tea soup; (4), carrying out blending; (5), carrying heating so as to perform sterilization; (6), preparing litchi-flavor tea soup; (7), carrying out spray-drying; (8), mixing the materials for preparing the lozenges; and (9), preparing the litchi lozenges. Compound enzymes are added during the processes of the preparation method so as to carry out enzyme reaction, so that the cell walls of the raw materials, including the tea, the litchi fruits and so on, are destroyed by enzymatic hydrolysis; thus, a higher functional ingredient extraction rate can be achieved. A vacuum spray-drying method is adopted so as to rapidly remove water from the tea soup, so that the functional ingredient and the water are rapidly separated; thus, the production time is saved. Moreover, hibiscus sabdariffa and honeysuckle flowers are added during the processes of the preparation method, so that the prepared litchi lozenges have the functions of relieving sore throat, improving the symptoms of phlegm and cough, lowering blood pressure, alleviating hangover and so on.

The invention provides an inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol containing a single traditional Chinese medicine. The inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol comprises: by weight, 15 to 25% of anasphalis sinica hance form.peterocaula(Franch.et savat.)ling essential oil, 15 to 22% of ethanol, 2.5 to 5% of propylene glycol, 0.10 to0.25% of vitamin C, 55 to 61% of propellent and 0.006 to 0.01% of borneol. A preparation method of the inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol containing a single traditional Chinese medicine comprises the following steps of dissolving vitamin C and borneol in ethanol, mixing the mixture obtained by the previous step, anasphalis sinica hance form.peterocaula(Franch.et savat.)ling essential oil and propylene glycol to dissolve fully, putting separately the mixture obtained by the previous step into aerosol containers, filling the propellent into the aerosol containers, and shaking up to obtain the desired product. The inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol adopts anasphalis sinica hance form.peterocaula(Franch.et savat.)ling essential oil as a main ingredient and has multiple effects of inflammation diminishing, cough and asthma relieving, phlegm eliminating, pharynx clearing and throat nourishing. The inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol can enter into a human body through the respiratory tract and thus the inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol can be directly transported to a lesion. Therefore, the inflammation-diminishing, cough-relieving and phlegm-eliminating aerosol has a less use amount, produces effects fast and can bring double effects. An aerosol dose is low. Carrying is easy. Use is convenient.

The invention discloses fermented sweet osmanthus flower-hypsizygus tessellates sauce. The fermented sweet osmanthus flower-hypsizygus tessellates sauce is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 70-80 parts of flour, 35-40 parts of hypsizygus tessellates, 8-10 parts of kelps, 4-5 parts of sweet osmanthus flowers, 3-4 parts of lotus seed paste, 8-10 parts of fresh grapefruit juice, 2-3 parts of poria cocos, 3-4 parts of acanthopanax roots, 1-2 parts of Chinese magnoliavine fruits, 0.7-0.8 part of soy sauce koji essence, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 2-3 parts of ginger juice, 2-3 parts of five-spice powder, 3-4 parts of pepper powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus tessellates added in the fermented sweet osmanthus flower-hypsizygus tessellates sauce is delicious in taste; and the added sweet osmanthus flowers have the functions of keeping youth, beautifying and soothing the throat. Moreover, the fermented sweet osmanthus flower-hypsizygus tessellates sauce also comprises multiple traditional Chinese medicine components, including the poria cocos and the like, so that the fermented sweet osmanthus flower-hypsizygus tessellates sauce has the functions of invigorating the spleen, harmonizing the stomach, calming the mind and soothing the nerves.

The invention discloses an osmanthus fragrant black soya bean paste which is prepared from the following raw materials in parts by weight: 450-500 parts of black soya beans, 20-30 parts of flour, 5-8 parts of sheep chine, 8-10 parts of fresh osmanthus, 10-13 parts of peach kernels, 6-7 parts of pericarpium citri reticulatae powder, 5-6 parts of cherry tomatoes, 5-7 parts of cabbages, 9-10 parts of coconut milk, 6-8 parts of sesame oil, 7-8 parts of star aniseed powder, 6-7 parts of ground pepper, 9-10 parts of white pear fruit vinegar, 5-10 parts of cooking wine, 20-30 parts of table salt, 3-4 parts of ligusticum wallichii, 2-5 parts of wax gourd kernels, 2-3 parts of lotus leaves, 5-7 parts of roses, 1-2 parts of thickleaf croton roots and 8-10 parts of nutritional additive powder. By adopting black soya beans as the primary material, the osmanthus fragrant black soya bean paste has the effects of reducing cholesterol, tonifying kidney and spleen, detoxifying, beautifying and resisting aging. By adopting the fresh osmanthus, the osmanthus fragrant black soya bean paste not only is fragrant and pleasant, but also has the effects of beautifying and relieving the throat. In a preparation process, the black soya beans are fried firstly for emitting the fragrance, so that the finished product is savoury and mellow in taste for a long time and good in seasoning effect.