973results about How to "Sweet and sour taste" patented technology

A method for preparing preserved kiwi fruit by vacuum freeze drying. The method comprises steps of: peeling and slicing kiwi fruit, immersing the kiwi fruit in color protecting liquid, and then placing the kiwi fruit in a hardening liquid for hardening; after hardening, conducting an ultrasonic pretreatment in liquid glucose; and then successively carrying out vacuum sugar permeability, prefreezing, vacuum freeze drying, and packing to obtain the preserved kiwi fruit. According to the present invention, glucose lactone is added into a calcium chloride hardening liquid to coagulate protein in the fruit pieces and significantly improve hardening effect. The ultrasonic pretreatment and vacuum sugar permeability avoid a heat treatment process of rapid heating for a long time or short time, so that the kiwi fruit slices are still bright green (quite similar with an original fruit color). Vacuum freeze drying on the kiwi fruit realizes a high nutrient conservation rate.

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.

The invention relates to a method for preparing a germinated brown rice ferment drink. Germinated brown rice is processed in an Aspergillus oryzae and Rhizopus oryzae mixed culture manner, is decomposed by using the enzyme system complementarity, and is inoculated with lactic acid bacteria to carry out fermentation. The prepared germinated brown rice ferment drink is rich in organic acids, variousfree amino acids, soluble dietary fibers, and active components which are gamma-aminobutyric acid and SOD, and has the advantages of sour-sweet mouthfeel, convenience in drinking, no additives, excellent nutrition and healthcare effects, great improvement of the raw material utilization rate in a two-stage fermentation process, and great solving of resource wastes of existing brown rice having bad mouthfeel.

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

The present invention relates to an integripetal rhodiola herb anti-fatigue fruit and vegetable drink, in particular relates to a fruit and vegetable has function of anti-fatigue. The compositions of the drink are integripetal rhodiola herb, fruit and vegetable juice, taurine, zinc gluconate, organic selenium and a plurality of vitamins. The drink has the function of anti-fatigue, improving mental and brain, strengthening memory, anti-anoxia and improving work efficiency. The present invention has scientific prescription, rich nutrition, no harsh flavor, sweet and fresh taste with the fragrant of fruit and vegetable juice.

The present invention discloses a medical food mutton, which is produced based on the following method: yam, Arillus Longan, lotus seed, medlar, lily, sealwort, hawkthorn, Jujube are selected to be the raw materials for the Chinese Herbal Combination to fabricate a Chinese Herbal Soup, wherein the degreased mutton is boiled with a proper amount of shallot segments, ginger blocks, salt, sauce and fragrant bags, and then is stewed, roasted, cooled down, dried in the air, and packaged in vacuum. The fat grease hot mutton is degreased by the present invention through the Chinese Herbs to make the mutton into a good medical food capable of decreasing the lipid, the blood pressure, the blood glucose and the body weight with diet function. The food is in favor of body health after eaten, and the mutton and the Chinese Herbs can be eaten together with the mutual synergetic function thereof, with the functions to strengthen the spleen and the stomach, cultivate the blood and soothe the nerve, nourish the kidneys and the lungs, prevent the sub-health condition, have feasibility of industrialized production to be in favor of the storage, transportation and sales of the product.

The present invention discloses a pomegranate fermented lactic acid drink. The pomegranate fermented lactic acid drink is made from the following raw materials: pomegranates, skim milk, pomegranate peels, pomegranate flowers, pomegranate barks, pomegranate leaves, sophora japonica leaves, calyx kaki, picrasma quassioides, isomaltitol, gentiooligosaccharide, lactic acid bacteria, compound enzymes, and antioxidants of bamboo leaves. The drink is sour and sweet in mouthfeel, moderate in concentration, stable in state, and rich in nutrition, can promote metabolism, enhance immunity, dispel toxins and beautify feature, and prevent oxidation, aging, and tumors. The pomegranates are rich in organic selenium, help absorption and utilization, and promote the body function; each of the organs of the pomegranate is fully used and scientifically matched with other traditional Chinese medicines, the effects are complementary to each other, the raw materials are extensive, the price is low and cheap, and the costs are saved; a first lactic acid bacterium high-temperature fermentation is conducted, the lactic acid bacterium growth is promoted, and the pollution is avoided, at a second time, the gentiooligosaccharide is added, the activities of the lactic acid bacteria are enhanced, and a low-temperature long-time fermentation is conducted, which is conductive to the produce of flavor substances; and the fermented lactic acid drink is filled, and the filled lactic acid drink is subjected to low-temperature cold storage, which can maintain the activities of the lactic acid bacteria in the drink, so that the pomegranate fermented lactic acid drink promotes gastrointestinal functions.

The invention relates to a kelp dietary fiber yoghourt and a production method thereof. The production method comprises the following steps: adding a water solution of kelp dietary fibers, stabilizer and sucrose to weighed fresh milk, wherein the stabilizer comprises sodium carboxymethylcellulose and xanthan gum, and the mass ratio of the sodium carboxymethylcellulose to the xanthan gum is 2:1; and homogenizing, sterilizing, cooling, then adding strains to ferment, and cooling to obtain the kelp dietary fiber yoghourt, wherein the strains comprise Streptococcus thermophilus and Lactobacillus bulgaricus, and the mass ratio of the Streptococcus thermophilus to the Lactobacillus bulgaricus is 1:1; and the kelp dietary fiber yoghourt comprises the following components in percentage by weight: 80-90% of the fresh milk, 1-3% of the kelp dietary fibers, 4-10% of the sucrose, 0.3-0.8% of the stabilizer, 1-5% of strains and balance of water. The kelp dietary fiber yoghourt is sweet and sour, is rich in nutritive materials, and can smooth intestinal tract, prevent and cure constipation, reduce cholesterol and regulate blood fat and blood sugar in case of being drunk for a long term, and is especially applicable to the diet of middle-aged and elderly people, diabetes patients and overweight people. The production method has the advantages of advanced process, reasonable steps and easy operation, and is applicable to industrialized production.

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 relates to a process for preparing a nutritional and delicious rice medium. The process is characterized by comprising the following steps of: fully mixing walnut paste, white fungus plasmagel, tuckahoe, hawthorn, sealwort, white mulberry mixed extract, fresh yam paste, fresh mushroom (or other mushrooms) paste, maize paste, green tea powder, fresh cedrela sinensis paste, bee honey and chicken extract; adding 4 percent of citric acid for decoloring; adding black sesame ground sesameseed oil, ramie seed onion oil, white rice vinegar and dextrin; stirring uniformly to obtain fine particles; and drying, sterilizing, sealing and packaging.

The invention discloses a method for preparing Kushui rose dry red wine, which comprises: intercropping seedlings of China Kushui rose which represents Asian rose fragrance and an imported American red grape variety which can adapt to the northwest district with high elevation, no pollution and big temperature difference between day and night; and after flowering and fruiting, fermenting the red grapes scented by the Kushui rose to obtain dry red wine. The method avoids disrupting the special fragrance and nutrients of rose like the conventional rose wine preparation method adopting a distillation process and also avoids disrupting the special natural fragrance of rose by blending rose and grape juice. Kushui rose contains rich aroma essential oil, tannin, selenium, leucine and over 200 kinds of active substances, and red grapes contain 25 kinds of nutritive elements, such as tannin and vitamin C; therefore, the Kushui rose dry red wine has remarkable effects of softening cardio-cerebral blood vessels of human bodies, activating blood flow, removing blood stasis, activating collaterals, restoring mental clarity and improving immunity.

The invention discloses ginseng-vinegar beverage and a preparation method of the ginseng-vinegar beverage. Compared with the prior art, the preparation method uses ginseng material and adopts a fermentation method to prepare the ginseng-vinegar beverage, the nutrient components of ginseng are kept and microbial metabolites are generated by fermentation, therefore the defect that the extracted component of the traditional ginseng infusing liquor is single is overcome, and the ginseng-vinegar beveragy is more beneficial for absorption by a human body. Besides, in the invention, the issues that the traditional ginseng is single in the edible method and only suitable for use by special populations are solved, and the ginseng is utilized to the most extent. The ginseng-vinegar beverage is sourand sweet in mouthfeel and the bitter mouthfeel of the traditional ginseng is effectively removed.

The present invention belongs to the field of health food technology, and is especially the preparation process of chewing gum sweet of black tea fungus. The preparation process includes fermentation to prepare fermented black tea mother liquid, mixing the mother liquid with black tea and sugar solution for secondary fermentation to obtain fermented black tea liquid; concentrating the fermented black tea liquid, adding soluble starch, glucose, etc and drying to obtain fermented black tea powder; compounding with maltose, sugar, gelatin, citric acid, etc. to obtain the product. The chewing gum sweet of black tea fungus may be chewed like common chewing gum but is completely soluble without producing waste. It is rich in nutritious components, easy to absorb, sour and sweet, and has the health functions of promoting metabolism, cleaning teeth and oral cavity, etc.

The invention relates to a medlar composite beverage which comprises 55% of medlar leach liquor, 8% of red date leach liquor and 12% of apple leach liquor. According to the invention, medlar with multiple health protection functions, red dates with rich vitamins and apples with special fruit flavor are complemented in nutrition and flavor so as to prepare the composite beverage which has unique flavor, and is sour and tasty, rich in nutrition and stable in property. According to the invention, boiling water is adopted for leaching, and effective ingredients in the raw materials can be utilized fully and effectively, so that on the one hand, the produced medlar composite beverage has functions of medical health protection and immune improvement of the medlar, on the other hand, the mouthfeel and the flavor of the beverage are enriched through the red dates and the apples, and the efficacies and nutritional values of the medlar beverage are improved, Meanwhile, the successful development of the medlar composite beverage provided by the invention not only provides a novel development direction for the research and development of the medlar beverage, but also opens a novel way for the development and utilization of medlar resources.

The present invention discloses a novel black garlic-hawthorn beverage and a processing method thereof, and belongs to the field of food processing. The black garlic-hawthorn beverage comprises, 2-5 parts of black garlic, 26-30 parts of a hawthorn juice, 5-7 parts of honey, and 60-65 parts of purified water. The processing method comprises: (1) preparing black garlic, wherein garlic selecting and peeling, garlic clove crushing, temperature control vacuum fermentation, and dewatering drying are performed; (2) preparing a hawthorn juice; and (3) blending, homogenizing, sterilizing, and filling. According to the present invention, the method is simple, efficient, green and health, the influence of the processing process on the black garlic SOD activity is reduced, the product function activity is improved, and the product of the present invention has characteristics of sour, sweet and mild taste and rich nutrition, can meet the taste requirements of consumers, and further has good health effect.

The invention discloses purple sweet potato jam and a preparation method thereof. The purple sweet potato jam is characterized by being prepared from the following raw materials in parts by weight: 100-105 parts of purple sweet potatoes, 23-24 parts of egg white, 20-23 parts of steamed bun, 40-45 parts of sorghum rice, 10-11 parts of olive, 350-360 parts of waxberries, 90-100 parts of mango juice, 40-50 parts of yoghourt, 20-22 parts of maltose, 10-12 parts of raisin, 1-1.2 parts of motherwort, 0.9-1 part of propolis, 0.8-1 part of angelica sinensis, 1.2-1.3 parts of limonium sinuatum, 0.8-0.9 part of macrocarpa nucuma, 1-1.2 parts of berberis atrocarpa, 4-5 parts of vinasse, 35-40 parts of yellow mud and 10-11 parts of nutrition additives. The purple sweet potato jam is sour, sweet, good in taste, unique in flavor, and reasonable in formula; the added sorghum rice contains mineral substances; the nutrition of the purple sweet potato jam is enriched; in addition, the waxberries, the mango juice and the limonium sinuatum added to the purple sweet potato jam are rich in vitamin C, so that wrinkles and black spots can be retarded; and the purple sweet potato jam has the efficacies of whitening the skin and keeping young, and is suitable for being eaten by women.

Disclosed is a process for preparing papaya cakes from papaya fruit as the principal raw material through charging gelling agent, cane sugar and lemon acid, heating and moulding, and drying at a changed temperature.

The invention relates to healthy vinegar, in particular to wild chrysanthemum healthy vinegar and a preparation method thereof. The wild chrysanthemum healthy vinegar is prepared by refining the raw materials of wild chrysanthemum, mongolian dandelion herb, philippine violet herb, honeysuckle flowers, weeping forsythiae and other traditional Chinese medicinal materials which are assisted by refined white vinegar and honey. The wild chrysanthemum healthy vinegar has pure sweet and sour tastes and has the effects of clearing heat and toxic materials, eliminating dampness, promoting the production of body fluid, clearing fire, improving eyesight, dispersing accumulation of pathogen, reducing swelling and the like.

The invention relates to preparation methods for blueberry scent green tea and blueberry black tea. The preparation method of the blueberry scent green tea comprises the following steps of (1) tea base treatment; (2) blueberry leaf treatment; (3) scenting; (4) heat dissipation; (5) re-heaping up and scenting; (6) holding-out of scented flowers; (7) baking; (8) flower lifting; and (9) holding-out of scented flowers. The preparation method of the blueberry black tea comprises the following steps of (1) rolling, (2) fermentation and (3) baking. The preparation methods are characterized in that the blueberry leaf treatment is treated through a shaking technology; leaves are taken as flowers and are used as scenting raw materials for the blueberry scent green tea; in the scenting stage, tea leaves are covered with a tea bag, so that heat dissipation and holding-out of the scented flowers are facilitated; due to a one-scenting and one-lifting technology, the technology is simple and feasible; the blueberry leaves for scenting and lifting can be prepared into blueberry black tea, so that the utilization rate of a resource is increased. The blueberry scent green tea prepared from baked green tea and the fresh blueberry leaves has fresh blueberry scent; the tea liquor is brightly olivine; a person drinking the blueberry scent green tea can feel the flower scent, and the blueberry scent green tea tastes delicious. The finished blueberry black tea product is amber, and the tea liquor is brightly red; the blueberry black tea has the blueberry fruit flavor and tastes sour, sweet and refreshing.

The invention discloses a gingko beverage and a preparation method thereof, belonging to the technical field of processing of food beverages, and providing a novel process for preparing a gingko beverage by using a modern biotechnology. According to the gingko beverage and the preparation method thereof, by adopting conventional processes of shelling, cooking for detoxicating, removing endopleura, colloid-milling, homogenizing and the like and a modern enzymolysis technology, or a preparation method further matched with an enzymolysis technology and a probiotic fermentation technology, on the basis of preserving organic nutrients and flavor of gingko, the problems of high viscosity and poor taste of the gingko beverage are solved; the prepared gingko beverage is cool and fine in taste, delicious in sour and sweetness, relatively excellent in palatability, and stable in tissues; nutritional ingredients are relatively preferably absorbed by a human body; meanwhile, the gingko beverage is rich in effective ingredients such as abundant ginkgetin and ginkgo terpene lactones, and has a relatively excellent health function.

A sobering-up composition is proportionally prepared from seabusckthorn fruit powder, pueraria root powder, VC and taurine.

The invention discloses a plant and fruit fermentation stock solution. A preparation method of the plant and fruit fermentation stock solution comprises the following steps: cleaning A-type fruits including 3-5 parts of green plums, 2-4 parts of waxberries, 2-3 parts of strawberries, 3-6 parts of raspberries and 1-2 parts of avocados, wiping and carrying out fermentation; cleaning B-type fruits including 5-6 parts of blueberries, 3-4 parts of mulberries, 5-7 parts of cherries, 3-5 parts of plums, 2-3 parts of prunes and 1-2 parts of wax apples, wiping, feeding 2 parts by weight of maltose, and carrying out fermentation; preparing C-type fruits including 4-5 parts of avocado, 2-3 parts of mangosteens and 1-2 parts of kiwi fruits, and carrying out fermentation; cleaning plants including ginseng which is artificially planted for 4-5 years, Chinese wolfberries, burdock root and pueraria (peeled), and carrying out fermentation; and carrying out fermentation termination treating, namely, uniformly mixing 5 parts of fermentation filtrate of the A-type fruits, 2 parts of fermentation filtrate of the B-type fruits, 1 part of fermentation filtrate of the C-type fruits and 3 parts of fermentation filtrate of the plants to obtain a mixture, immediately putting the mixture into a closed fermentation vat, and continuously fermenting for one month to obtain the finished product of the plant and fruit fermentation stock solution.

The invention discloses a preparation method of whitening complex protein peptide enzymatic hydrolysate. The preparation method includes the following steps: (1) preparing raw materials; (2) preparingprotein enzymatic hydrolysate, and performing enzymolysis by using alkaline protease, papain and neutral protease through two steps, wherein the using amount of the alkaline protease is 1-3% of the dry weight of material liquid, the using amount of the papain is 0.5-1.5% of the dry weight of the material liquid and the using amount of the neutral protease is 1-3% of the dry weight of the materialliquid; (3) performing centrifugation; (4) performing decolorization; and (5) performing filtering so as to obtain the whitening complex protein peptide enzymatic hydrolysate. The full enzymolysis ofeach protein can be achieved through the preparation method, and active peptide can be reserved, so that the obtained complex protein peptide can be easily and rapidly absorbed, nutrition can be rapidly supplemented, and the complex protein peptide has the functions of promoting skin whitening. A whitening complex protein peptide beverage containing the whitening complex protein peptide enzymatichydrolysate and a preparation method of the whitening complex protein peptide beverage are also provided. The whitening complex protein peptide beverage has the effects of significantly promoting skin whitening and is tasty.

The invention provides a production method of fresh crispy jujube chips and jujube powder. The method comprises the following steps: selecting raw materials, washing and dehydrating, removing kernels, carrying out high-pressure color protection, drying an inert gas medium by sections, carrying out low-temperature crushing and the like. The jujube chips which have a light green color and a crispy taste and jujube powder with good powder properties are prepared by only taking fresh crispy jujube pulp as a raw material, and the light green color and luster, and nutrient components of the fresh jujube pulp are kept; the problems that dried jujube pulp is easy to brown, the nutrient components are easy to damage and jujubes are sticky and are difficultly made into powder and the like are solved. According to the production method provided by the invention, the aim of controlling browning is realized through passivating enzyme activity and reducing metal ions and oxygen with an enzymatic action; meanwhile, the nutrients and appearance quality of jujube powder (chips) prepared by the production method are higher than those of like products; the method has the properties of high efficiency, low energy consumption and high quality.

The invention relates to a preparation method of non-fried puffed Hanfu apple crisp slices. The preparation method of the non-fried puffed Hanfu apple crisp slices comprises the following steps: taking fresh Hanfu apples which are not damage by disease and insects as raw material, peeling, denucleating, slicing and carrying out color fixation, then freezing Hanfu apple slices at ultralow temperature and boiling the Hanfu apple slices with sugar, pre-drying the Hanfu apple slices after finishing boiling of the Hanfu apple slices with sugar, samming the apple slices, then puffing and drying with variable temperature and pressure difference, and finally preparing the non-fried puffed Hanfu apple crisp slices. The non-fried puffed Hanfu apple crisp slices prepared by adopting the method are different from fried apple crisp slices and vacuum low-temperature fried apple crisp slices and are relatively high in nutritive value; meanwhile, the preparation method of the non-fried puffed Hanfu apple crisp slices is simple in process, convenient to operate and low in cost.

The invention belongs to the food processing field, in particular relates to a method for preparing an acidic drink from the main raw material of burdock by means of the fermentation of a few compound bacteria including lactobacillus rhamnose, lactobacillus acidophilus, lactobacillus plantarum and bifidobacteria. A method for preparing an immunity-enhancing burdock lactic acid bacteria drink is a fermentation process of lactic acid bacteria by taking burdock juice, brown sugar, stabilizer and water as raw materials and the compound bacteria of the lactobacillus rhamnose, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacteria as strains. The method disclosed by the invention has the advantages that the drink which is prepared according to the method for preparing the burdock lactic acid bacteria drink from the raw material of the burdock juice by means of the fermentation of the compound bacteria contains the active ingredient of burdock and accordingly, is favorable for the health of a human body and capable of enhancing the immunity of the human body; the product obtained from the process for preparing the burdock lactic acid bacteria drink is stable in performances, pure and smooth in taste and abundant in nutrients.

The invention belongs to the technical field of health-care foods, and in particular relates to a miracle fruit lactic acid bacteria health-care beverage for regulating the blood sugar level. Every 100 weight parts of the health-care food is prepared from the following raw materials in parts by weight: 1-2 parts of miracle fruit, 3-6 parts of fresh miracle fruit leaves, 1-2 parts of medal, 3 parts of Yuky purple sweet potatoes, 2.6-3.6 parts of skim milk powder, 0.1 part of semen plantaginis, 0.2-0.4 part of tamarind gum, 0.1 part of fenugreek gum, 0.05 part of alginic acid propylene glycol ester, 0.2-0.28 part of sodium carboxymethylcellulose, 19-23 parts of xylitol, 0.2-0.3 part of a composite probiotics leavening agent, and the balance of water. The core of the miracle fruit is removed by using a transformed stirring machine, and the miracle fruit lactic acid bacteria health-care beverage for regulating the blood sugar level is prepared from processes of grinding, fermentation, homogenization, sterile filling and the like, so that the miracle fruit lactic acid bacteria health-care beverage has the characteristics of blood sugar level regulation, antioxidation, nutrition and tastiness and the like.

The invention belongs to the field of nutrition health-care beverages, in particular relates to a vinegar egg beverage. The vinegar egg beverage is formed by processing and mixing the following raw materials in parts by weight: 50-60 parts of eggs, 10-40 parts of rice vinegar, 900 parts of water, 10-30 parts of honey, 70-120 parts of white granulated sugars, 2-5 parts of citric acid and 2-5 parts of sodium carboxymethylcellulose. The production method comprises the following steps of: performing acidolysis on the eggs by using the rice vinegar at the first time; adding enzyme to perform enzymolysis on the eggs; adding water and seasoning stabilizer to mix with the eggs; and finally, canning and sterilizing. Protein macromolecules in the eggs are decomposed into micromolecule substances of polypeptide and the like by using the vinegar and the enzyme so as to easily absorb by the human body; and therefore, the vinegar egg beverage can be used as a beverage for daily drinking, and also has a certain nutritional supplement function.

Belonging to the field of drink health care, the invention discloses a passiflora edulis drink. According to weight part, the passiflora edulis drink consists of the following components: 20-40 parts of passiflora edulis juice, 10-18 parts of pomegranate juice, 10-20 parts of sugar cane juice, 5-10 parts of Lonicera japonica, 8-16 parts of licorice, 10-17 parts of fructus mori, 5-12 parts of Chinese wolfberry, and 4-8 parts of chrysanthemum. According to the invention, the health care drink is synthesized mainly by combination of passiflora edulis with other juice and Chinese herb extracted liquid, has rich nutrition, good taste and strong flavor, and has the efficacy of relieving cough and moistening lung, clearing away heat and toxic materials, and improving human body immunity, etc.