34results about How to "Unique health function" patented technology

The invention provides a black skin termitomyces albuminosus mycelium culture method which includes the steps: selecting and activating black skin termitomyces albuminosus mother strains, inoculating the strains on an inclined medium and enlarging culture until mycelia overgrow an inclined surface by more than 2 / 3; selecting strains with fine mycelium growth, inoculating the strains in a liquid medium and placing the liquid medium in a swing bed with the temperature of 23-24 DEG C to perform constant temperature culture for 3-5 days; throwing the strains cultured in the second step into a fermentation tank for culture to obtain mycelia by filtering, and drying the mycelia in a drying oven with the temperature of 65 DEG C to reach constant weight. The fermentation temperature is 22-25 DEG C, the rotating speed is 120-125rpm / min, and culture time is 72-96h. Fermentation cycle is short, mycelium yield is high, pollutants, waste and the like in the production process are avoided, organic germanium content is high, and germanium can be supplemented.

The present invention relates to a food processing method, in particular it relates to a boil-proof health-care konjak starch vermicelli. It is made up by adding konjack fine flour and other auxiliary material in the market starch with various types through the vermicelli production process. As compared with traditional high-quality starch vermicelli said invented product is smooth in surface, transparent and uniform in fineness, boil-proof and possesses a certain health-care function.

The invention relates to wine and a production method thereof; the production method consists of the following steps subsequently: A. immersing the rice and steaming; B. fermentation; C. distillation; D. second fermentation by adding enzyme for saccharification; E. settlement; F. aging; G. blending; and H. filtration and sterilization, thus obtaining the finished wine. The wine is produced by the above method. The invention has the advantages that: based on the traditional technology, the process uses modern science technology and provides more security on the wine quality, and the raw materials are abundant and easy to find. The method effectively retains the nutritious ingredients of the raw materials, and produces a plurality of amino acids, microelements and vitamins during the fermentation process, thus having unique health-care functions. The unique and characteristic second fermentation is the key process of the method, reduces the normal alcoholic strength, in addition to the prominent reduce of anaphylactic reaction for the crowd having allergy on alcohol, and greatly reduces the harm of the normal alcohol to the human. The aging accelerates the maturation of the wine. The wine has superior flavor, color and taste, and is suitable for wider range of consumer groups.

The invention discloses novel purely natural sugarless non-caloric functional sugar and a preparation method thereof aiming at the situations of various sugarless products and more disorderly functional propaganda on the market. The functional sugar is prepared through the following steps of: adding sugar alcohol into mogroside, simultaneously adding nutrient components, such as vitamin C, vitamin E, calcium lactate and the like required by human bodies, mixing, stirring or granulating and drying. The sugar alcohol is one or more in erythritol, maltitol, lactitol, isomaltitol, xylooligosaccharide and sorbitol. The novel purely natural sugarless non-caloric functional sugar is characterized in that the functional sugar is sugarless and non-caloric, has unique taste, can bring sweet enjoyment to consumers without causing the blood sugar increase of human bodies after eaten, does not generate heat, has unique healthcare function and no side effect, is safe to eat, is particularly suitable for hyperglycemic and diabetic patients, obese crowds, hypertensive patients and crowds unsuitable for eating the sugar, and can be used as general foods and healthcare products in daily life.

The health sprout vegetable producing process includes the following steps: sorting material, washing, cutting, scalding, spin drying, stoving, closing, crushing and packing. The health sprout vegetable possesses rich diet fiber, rich nutrients, low energy and rich vitamin C; and has the special health functions of producing salt via digestion and hydrolysis to reach in vivo acid-base balance, promoting gastrointestinal peristalsis with its rich diet fiber to prevent constipation, lowering blood sugar and blood fat, slimming, raising immunity, preventing scurvy, etc.

The invention relates to coarse cereal porridge. The coarse cereal porridge is obtained by the steps of: mixing various cooked small coarse cereals, potato flakes and cooked coix seed in a weight ratio of (30-480):(3-48):(1-16), and performing aseptic packaging, wherein the cooked small coarse cereals are prepared by mixing cooked corn grits, pea grits, rolled oats and bitter buckwheat grits in a weight ratio of 1:1:1:1. The coarse cereal porridge has rich nutrition, is convenient to eat, and meets the demand of people on eating fresh coarse cereal porridge under the condition that the meal cannot be cooked conveniently due to journeys, extra work and the like.

The invention discloses a down jacket with a health-care effect. The down jacket comprises a jacket main body, a cap, a collar and sleeves, wherein an inner-layer fabric of the jacket main body is provided with a health-care massage layer; the health-care massage layer is positioned on the rear side surface of the jacket main body and is detachable; and a magic tape is connected between the health-care massage layer and the inner-layer fabric. The invention discloses the down jacket with the health-care effect. The down jacket has a unique function; tourmaline is used as a functional carrier in the health-care massage layer arranged on the inner-layer fabric of the jacket main body; and the physical therapy effect of the tourmaline and the characteristic that the tourmaline is arranged according to human acupuncture points are utilized, so that the health-care effect of the down jacket is greatly improved and the physical therapy effect is remarkable.

The invention discloses a method for preparing a selenium-rich compound fruit wine. The method comprises the following steps: adopting selenium-rich hovenia acerba and selenium-rich kiwi which are harvested after the Frost's Descent as raw materials, smashing and grinding frozen fresh hovenia acerba and frozen kiwi, mixing with water, fermenting by directly using yeast, conducting filtration and clarification, and then ageing so as to obtain the finished selenium-rich compound fruit wine. According to the method, the utilization ratio of the raw materials can be increased, and the nutrition and the selenium element health component in the raw materials can be fully retained; as the selenium-rich hovenia acerba and the selenium-rich kiwi which are harvested after the Frost's Descent are adopted as the raw materials, the finished product can also be called selenium-rich compound ice wine, and has the unique health function and the unique taste of the ice wine. The selenium-rich compound ice wine comprises the following components in percentage by weight: alcohol, water, polysaccharide and selenium, wherein the alcohol degree (the volume ratio of alcohol) is 9-13%(v / v),, the volume ratio of water is 86-91%(v / v), the total polysaccharide is 0.5%(w / w), the selenium element content is greater than 1.3 mg / L, and the content of bioactive components, namely hovenia acerba polysaccharide and kiwi polysaccharide, is 5-7 g / L. The selenium-rich compound fruit wine has the unique fruit flavor of hovenia acerba and kiwi, and is amber in color and unique in taste.

The present invention discloses a preparation method of an acid-type pure natural fermented slurry beverage. The beverage comprises the following raw materials: celery or cabbage, wheat flour, aspartame, xylitol, sucrose, sodium carbonate and water. According to the preparation method in the invention, yeast and lactobacillus are separated from raw slurry prepared from celery or cabbage fermentation through the prior art, which is beneficial to the reservation of flavor, nutrients and bioactive substances, and the prepared slurry beverage has a fresh, fragrant, acid and mellow taste, is sweet and delicious, contains a variety of organic acids, probiotics and other health-care active ingredients, and has a plurality of functions beneficial to human body, such as heat clearing and detoxification, hangover alleviating, blood pressure lowering, diuresis inducing, middle jiao occlusion regulating, qi tuning, appetite promoting and the like. The slurry beverage is unique in flavor, has a simple fermentation process, is not added with additives harmful to human body, belongs to natural organic products, and is conducive to the process of agricultural byproducts and the development of new beverages.

The invention provides a processing process for fat replacing type yoghurt. The processing process comprises the following steps: (1) preparing raw materials: preheating milk at a preheating temperature of 25-55 DEG C, and centrifuging and separating to obtain degreased milk; (2) conveying the degreased milk in the step (1) into a mixer to carry out protein content standardization so that the content of protein is 2%-8%; (3) conveying the degreased milk standardized by the step (2) into a heat preservation cylinder, and keeping the temprature at 40-75 DEG C; (4) adding vegetable oil with high unsaturated fatty acid content into the heat preservation cylinder of the step (3) and mixing and stirring with the degreased milk; (5) homogenizing a mixture obtained by mixing and stirring in the step (4), wherein the homogenizing pressure is 10000-20000KPa; and (6) directly cooling the homogenized mixture in the step (5) to 40-45 DEG C and inoculating 1%-5% of a yoghurt fermenting agent, and uniformly mixing, filling, fermenting and carrying out after-ripening to obtain a finished product. According to the processing process, the vegetable oil with the high unsaturated fatty acid content, such as tea seed oil, olive oil, corn oil and soybean oil, is used for replacing animal fat in the milk, so that the content of unsaturated fatty acid is increased.

The invention discloses a cereal food with seafood flavor in a chilli sauce and a preparation method of the cereal food. The cereal food is characterized by being prepared from the following raw materials in parts by weight: 100 parts of grain flour, 20-30 parts of defatted soybean powder, 4-7 parts of baking soda, 8-12 parts of eggs, 10-15 parts of chicken soup, 3-4 parts of edible alum, 3-4 parts of a sweetening agent, 2-3 parts of clove, 4-5 parts of seeds of job's tears, 2-6 parts of cinnamon, 2-3 parts of pericarpium citri reticulatae, 2-6 parts of purple perilla, 2-3 parts of radix angelicae dahuricae, 2-3 parts of liquorice, 6-8 parts of peanut oil, 15-20 parts of shrimp meal, 2-3 parts of a seasoner and a proper amount of water. The nutrient elements required by a human body are supplemented; and the cereal food has a unique health function, and has the efficacies of nourishing yin, tonifying the kidney, tonifying the spleen, warming the liver, strengthening the spleen and the stomach, and benefiting qi for activating blood circulation; and the prepared cereal food has the seafood flavor, is fragrant and crisp in taste, convenient to eat, easy to digest, suitable for the taste requirements of most of people, and simple and efficient in production process, and has good economic benefits.

The invention relates to fermented rice flour dough for gluten-free baking and a preparation method of gluten-free pure rice bread, and belongs to the technical field of food processing. Preparation raw materials of the fermented rice flour dough for gluten-free baking comprises: glutinous rice powder of 80 to 140 meshes, modified rice residue protein powder, a plant polyphenol extract, water, edible salt, white granulated sugar, dry yeast and shortening. The preparation method of the pure rice bread comprises: screening the glutinous rice flour of 80 to 140 meshes; modifying the rice slag protein, dissolving the plant polyphenol extract and the dry yeast with water, mixing and stirring the raw materials, fermenting the mixture, putting the mixture into a mold, performing secondary fermentation, and baking to obtain the gluten-free pure rice bread disclosed by the invention. According to the fermented rice flour dough for gluten-free baking and the preparation method of the gluten-freepure rice bread, no gluten and grain protein are added through the combination with the modified rice residue protein powder and the plant polyphenol extract having the molecular weight more than 1,000 Da; the problem on making bread with rice powder is solved by the combination of the modified rice residue protein powder and the plant polyphenol extract; the prepared pure rice bread is similar to general bread in texture.

The invention relates to coarse cereal porridge. The coarse cereal porridge is obtained by the steps of: mixing various cooked small coarse cereals, potato flakes and cooked coix seed in a weight ratio of (30-480):(3-48):(1-16), and performing aseptic packaging, wherein the cooked small coarse cereals are prepared by mixing cooked corn grits, pea grits, rolled oats and bitter buckwheat grits in aweight ratio of 1:1:1:1. The coarse cereal porridge has rich nutrition, is convenient to eat, and meets the demand of people on eating fresh coarse cereal porridge under the condition that the meal cannot be cooked conveniently due to journeys, extra work and the like.

The invention discloses a cooking method of watering-free chaffy dish. The cooking method comprises the following steps: (1) preparing materials, selecting shrimps, crabs, white shellfis, crucian, ribs, chicken, cordyceps flower, mushroom slices, flammulina velutipes, agaric, corn, fresh ginger slices, radish and white gourd as raw materials; (2) cleaning the raw materials for later use; and (3) paving the corn, the radish and the white gourd on the bottom of a pan, adding the fresh ginger slices to form a first layer; paving the agaric, the cordyceps flower, the mushrooms and the flammulina velutipes on the first layer to form a second layer; paving the chicken, the ribs and the crucian on the second layer, putting the crucian at the center position of the pan to form a third layer; capping and cooking by a medium flame for 25 minutes; uncapping, and putting the shrimps on the crucian; putting the white shellfish and the crabs at the periphery of the pan to form a fourth layer; capping, and cooking by the medium flame for 7 minutes, shutting down, and serving immediately. By adopting the cooking method, the dish which is perfect in color, aroma and taste, nutrient and healthy can be fabricated, and a fresh taste which cannot be achieved by the other cooking methods is created.

The invention discloses a method for preparing ginger beer, which comprises the steps of pasting, saccharifying, wort filtration, boiling, sedimentation, cooling, fermentation, filtration and filling. In the saccharifying step, when the temperature rises to 44 DEG C, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of that of setting cold wort is added; the steps of saccharifying, wort filtration, boiling, sedimentation, cooling and fermentation are carried out continuously; after the fermentation is completed, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of the total amount of fermentation liquor is added; and the mixed solution is uniformly mixed and filtered and filled to obtain the ginger beer. In the method, part of ginger juice is added first in the saccharifying step to enable amylase in a saccharified boiler to decompose a small amount of starch in the ginger juice to prevent the starch from influencing the stability of colloid, but part of the ginger juice component can be lost by the steps of wort filtration, boiling, sedimentation, cooling, fermentation and the like; and therefore, another part of the ginger juice is added afterthe fermentation is completed to supplement the nutrient and aroma of the ginger juice lost by the previous steps.

The invention discloses a rhodiola rosea beverage which comprises the following raw materials by weight parts: 1-30 parts of rhodiola rosea, 3-20 parts of dahurian rose fruits, 14-30 parts of hawthorns and 2-10 parts of gynostemma pentaphylla. The invention further provides a preparation method of the beverage. The preparation method comprises the following steps: cleaning the raw materials, decocting, filtering, concentrating, performing ethanol precipitation, performing water precipitation and freezing, preparing honey, melting, mixing, and filling. The beverage has the effects of helping digestion, benefiting the stomach, producing saliva, slaking thirst, resisting anoxia, fatigue, radiation and ageing, improving body immunity, bidirectionally adjusting human performance and the like, does not have artificial pigment, saccharin and the like, is pure natural, and has unique mouth feel and health functions.

The invention discloses a making method of ligusticum wallichii pulp-water drink and belongs to the field of fermentation diet product processing. The method comprises the following steps: (1) selecting raw materials; (2) preparing soup; and (3) carrying out inoculated fermentation. Based on the traditional characteristic cheap resource of pulp-water and by combining modern fermentation, sterilization and fine filtration technologies, medicine-fragrant ligusticum wallichii leaf is used as a raw material to prepare the natural pulp-water drink with special flavor and health-care function. The soup base product in the drink can be used for making pulp-water flour. The drink product is sour-sweet and tasty, and can be directly sold as a health-care functional drink after filling. Raw material limitations and regional limitations of pulp-water are broken, and shelf life of the pulp-water is prolonged.

The invention relates to the field of yoghourt products, and particularly relates to double-fermentation drinking type yoghourt. The double-fermentation drinking type yoghourt comprises the followingraw materials in percentage by mass of 80%-85% of raw milk, 5%-6% of sugar, 0.001-0.1.1% of strains Premium 1.0, 0.2%-0.5% of a stabilizing agent, 2%-3% of mixed fermentation fruit and vegetable juiceand the balance water, wherein the total mass percentage is 100%. The invention further relates to a preparation method of the double-fermentation drinking type yoghourt. The preparation method comprises the following steps of step (1) preparing fermented milk; step (2) preparing syrup; step (3) mixing the fermented milk with the syrup to obtain the double-fermentation drinking type yoghourt; andstep (4) cooling the double-fermentation drinking type yoghourt to 2-6 DEG C, and performing preservation in a freezer of 2-6 DEG C. The double-fermentation drinking type yoghourt disclosed by the invention has the nutrient value of the yoghourt and unique health-care functions, nutrient components and flavor of the fermented fruit and vegetable juice, so that the double-fermentation drinking type yoghourt is rich in nutrition, good in taste and deeply loved by consumers.

The invention relates to an anti-radiation textile fabric. The anti-radiation textile fabric comprises the following components: cotton fibers, stainless steel fibers, nano metal shielding fibers, Lizhu fibers, silk, cashmere, far-infrared fibers and silver fibers. The fabric can effectively resist radiation of external electromagnetic waves, injury of the electromagnetic waves to human bodies is reduced, and therefore, the anti-radiation textile fabric meets wearing requirements of high-frequency equipment operators, communication equipment operators and women of childbearing age in the field of industry, medical treatment and the like. In addition, the stainless steel fibers have excellent conductive performance, and further have excellent anti-static performance. Meanwhile, the anti-radiation textile fabric is soft in texture and good in washing fastness, and has good heat retention property and wet permeability; and because the far-infrared fibers are functional health-care fibers, the unique health-care effect can be achieved when a user wears clothes made of the anti-radiation textile fabric in a close-fitting manner.

The invention relates to the technical field of healthcare food, and in particular to a healthcare food composition, a preparation method and application. The healthcare food composition is prepared from the following active components in parts by weight: 50 to 120 parts of radix rehmanniae preparata, 20 to 100 parts of fructus lycii, 5 to 70 parts of herba epimedii, 5 to 70 parts of herba rhodiolae and 20 to 100 parts of fructus jujubae. The healthcare food composition disclosed by the invention is mainly based on a modern pharmacological research result, refers to the theory that traditional Chinese medicine thinks that fatigue belongs to the category of deficiency syndroms, mainly adopts medicinal and edible plants and has no incompatibility and has no side effects; all components are matched for use, and the function of relieving physical fatigue can be achieved by increasing the body disease resistance, enhancing the immunity, improving metabolic regulation and accelerating the adaptability of a body to load.

The invention relates to health-care fine dried noodles containing mantis shrimp heads and shells and a preparation method of the health-care fine dried noodles. The fine dried noodles are prepared from the following raw materials in percentage by weight: 70-85% of flour, 6-12% of mantis shrimp enzymolysis protein powder, 3-6% of calcium ascorbate, 5-9% of caryopteris incana powder and 1-3% of pectin powder. The raw materials are made into fine dried noodles through various processing means, and the fine dried noodles are good in elasticity and palatability, good in chewablity, not easy to break, free of burnt soup, chewable and smooth in taste and delicious. Not only is the problem that the mantis shrimp enzymolysis protein powder cannot be used as a food matrix because of serious bitter and fishy smell solved, but also the fine dried noodles are higher in nutritive and health-care values, more unique in flavor and higher in edible safety. If being taken for a long term, the health-care fine dried noodles containing mantis shrimp heads and shells have the effects of regulating motion of gastrointestinal tracts, reinforcing qi and nourishing blood, eliminating oxygen radicals, enhancing the immunity of a human body, reducing blood sugar and blood fat, relieving arteriosclerosis, increasing bone mineral density, preventing and resisting to cancer, resisting to senility and prolonging the life; and wastes are comprehensively utilized, so that the health-care fine dried noodles containing mantis shrimp heads and shells have huge social, environmental and economic benefits.

The invention discloses rhodiola rosea oral liquid which comprises the following raw materials by weight parts: 50-120 parts of rhodiola rosea, 3-20 parts of dahurian rose fruits, 5-20 parts of mulberries, 50-150 parts of gynostemma pentaphylla and 0.2-20 parts of lucid ganoderma. The invention further provides a preparation method of the rhodiola rosea oral liquid. The preparation method comprises the following steps: cleaning the raw materials, decocting, filtering, concentrating, performing ethanol precipitation, performing water precipitation and freezing, preparing honey, mixing, and filling. The oral liquid has the effects of resisting anoxia, fatigue, radiation and ageing, preventing cancers, resisting ulcers and viruses, improving body immunity, bidirectionally adjusting human performance and the like, does not have artificial pigment, saccharin and the like, is pure natural, and has unique mouth feel and health functions.

The invention discloses a processing technique of knitted sweater by using silk / flax mixed yarn. The processing process comprises the following steps: dying partial fiber in the silk fiber and / or flax fiber; spraying water mist and / or antistatic agent by layer on the flax fiber and silk fiber before spinning respectively, and braising for 24 hours; manually mixing the dyed or undyed silk fiber and flax fiber uniformly, and opening and mixing with a wool opener; feeding the mixed fiber into a spinning machine to obtain the mixed yarn; filling the mixed yarn in a rewinding machine to perform lubrication; knitting the sweater, and feeding the mixed fiber after the lubrication into a knitting machine to knit pieces; and performing linking, flat turning, hand sewing, washing, drying and ironing process to knit the sweater. The mixed yarn processed by the technique has good texture, good elasticity and high strength, is the mixed yarn of flax and silk meeting the knitting requirements, and can be knitted into a colorful, healthcare and comfortable sweater.

The invention belongs to the field of furniture and home furnishing materials and particularly relates to a solid wood cabinet body with a health care function and a preparation process thereof. The solid wood cabinet body comprises a cabinet plate, wherein the cabinet plate comprises two wood veneers, a plurality of log core materials are arranged between the two wood veneers, every two adjacent log core materials are connected in a mortise and tenon joint mode, the wood veneers are made of cedarwood materials, the raw wood core materials are oak wood materials, and the preparation technology comprises the following steps that S1, firstly, the raw wood core materials are connected in a mortise and tenon joint mode to form a core material plate; S2, the two veneers are pressed on the two faces of the core material plate through a pressing device, the oil oak core material is directly spliced, the oil oak tenon-and-mortise splicing plate and the cedarwood veneer sheets are attached to the oil oak tenon-and-mortise splicing plate, the oil oak core material and the cedarwood have the function of being beneficial to human health, no coating is arranged on the surface, and therefore the good decoration effect can be achieved; and various effects beneficial to human health can be naturally released.

The invention relates to a mashed potato staple food steamed bread with endurance improving and fatigue relieving functions. The mashed potato staple food steamed bread is prepared from the following raw materials in parts by weight through kneading, fermenting, moulding, proofing, steaming and cooling: 35-55 parts of mashed potato, 10-30 parts of potato starch, 10-30 parts of gluten powder, 0.5-2.5 parts of whey protein, 2-12 parts of flour, 2-10 parts of high fructose corn syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast, 0.1-0.8 part of soybean lecithin, 0.1-0.3 part of black tea powder and 0.02-0.05 part of taurine. The mashed potato is taken as a main raw material, and right amount of functional ingredients such as soybean lecithin, black tea instant powder and taurine are added, so that the mashed potato staple food steamed bread has functions and quality at the same time. The mashed potato staple food steamed bread can maintain blood glucose to be stable, delay fatigue and improve endurance.

The invention relates to wine and a production method thereof; the production method consists of the following steps subsequently: A. immersing the rice and steaming; B. fermentation; C. distillation; D. second fermentation by adding enzyme for saccharification; E. settlement; F. aging; G. blending; and H. filtration and sterilization, thus obtaining the finished wine. The wine is produced by theabove method. The invention has the advantages that: based on the traditional technology, the process uses modern science technology and provides more security on the wine quality, and the raw materials are abundant and easy to find. The method effectively retains the nutritious ingredients of the raw materials, and produces a plurality of amino acids, microelements and vitamins during the fermentation process, thus having unique health-care functions. The unique and characteristic second fermentation is the key process of the method, reduces the normal alcoholic strength, in addition to the prominent reduce of anaphylactic reaction for the crowd having allergy on alcohol, and greatly reduces the harm of the normal alcohol to the human. The aging accelerates the maturation of the wine. The wine has superior flavor, color and taste, and is suitable for wider range of consumer groups.

The invention relates to a plant dyeing method. The method comprises the following steps: using indigofera tinctoria as a raw material to prepare blue dying liquid; using platycarya strobilacea as a raw material to prepare yellow dying liquid; using rosa cymosa or Hu'nan raspberries as a raw material to prepare red dying liquid; and preparing one or more than one of the prepared blue, yellow and red dying liquid into dying liquid with the needed color to dye. The dyeing method adopts natural plant pigments to dye, the hues are full, and the color fastness is high. Pigment solutions extracted from plants can be repeatedly used, are environmentally-friendly, and are harmless for human bodies. Fabric dyed by the plant dyeing method has bright and light color and soft and natural luster.

A whey powder with casein phosphopeptide, ancovenin and oligogalactose for promoting the absorption to Ca and relaxing hypertension is prepared through hydrolyzing the casein with composite leaven andcomposite rennase to generate casein phosphopeptide and ancovenin, making them come in whey, enzyme hydrolyzing, vacuum concentrating and spray drying.

The invention relates to a production method of a lichen beverage, comprising the steps of first, soaking: soaking fresh lichen in clear water, such that the lichen is fully expanded and fine soil and sand included in lichen pieces are separated; second, washing and screening: washing the soaked lichen with clear water, removing silt, screening irregular-shape small pieces, and getting large thick-pulp lichen for use; third, boiling: boiling the lichen; fourth, mashing: mashing the boiled lichen with a tissue mashing unit such that lichen ingredients are fully dispersed in a liquid to obtain gel liquid; fifth, extracting and filtering: boiling and extracting the above gel liquid of lichen, cooling, and filtering to remove large particles and precipitate in the liquid; sixth, blending: adding citric acid, honey and sucrose to the liquid to obtain a beverage; the beverage has uniform structural form, is taupe in color, has stable form and coordinated scent, and has the unique flavor of lichen.

The invention discloses salt-baked black-rice and chicken-bone noodles and a manufacturing method thereof. The chicken bone powder is produced through a high-temperature and high-pressure cooking method and a method of combining mechanical pulverizing and traditional millstone grinding, the oil odor of the bone can be removed, and the salt-baked flavor and the nutrition component of the chicken bone are reserved; and the chicken bone powder is used for preparing the salt-baked black-rice and chicken-bone noodles which comprise the following raw materials: wheat flour, black rice flour, salt-baked chicken bone powder, salt, sodium alginate, purple cabbage, mulberry, blueberry, VC, D-sodium erythorbate and water. The salt-baked black-rice and chicken-bone noodles disclosed by the invention are attractive in color, rich in nutrition and unique in salt-baked flavor and have a healthcare function, the pursuits on the nutrition and health, the eating quality and the taste flavor of the noodles product by a consumer are satisfied, and the noodles have an development and utilization value.