49results about How to "Vitamin supplements" patented technology

The invention discloses a fruit juice health care beverage, which comprises components in the following volume weight ratio: 0.5-0.7 of dried orange peels, 0.3-0.4 of mint, 1.1.5 of honeysuckle, 0.5-0.7 of hawthorns, 0.8-0.9 of chrysanthemums, 10-20 of fruit juice, 6-10 of honey and 100 of water. The beverage of the invention can be prepared by heating, decocting and blending. The invention aims to provide a fruit flavored health care bottled instant beverage, which both has opsonic effects of traditional Chinese medicines, as well as the effects of pathogenic fire reduction and digestion assisting, and has a fruit flavor.

The invention relates to a maca kidney tonifying biscuit, which is prepared from the following materials in parts by weight: 400-420 parts of wheat flour, 40-50 parts of black rice, 30-40 parts of chestnut, 90-100 parts of brown sugar juice, 60-70 parts of dried tofu, 30-40 parts of Chinese chives, 25-30 parts of flowering crabapple, 30-40 parts of lophatherum gracile juice, 8-10 parts of maca powder and the like. The invention discloses the maca kidney tonifying biscuit which contains black rice, chestnut and the like, thereby having abundant nutritients, and is crisp and delicious. Flowering crabapple is able to help produce saliva, slake thirst, tonify spleen, stimulate appetite, supplement saccharides, vitamins, organic acid and the like, and improve immunity, and eucommia ulmoides, polygonum multiflorum, cartialgenous, rosemary, maca powder and the like have the effects of tonifying the kidney, strengthening the essence and relieving fatigue.

The invention relates to the technical field of dairy products, in particular to kiwi fruit vegetable goat milk enabling long-term storage under the normal-temperature condition and a preparation method thereof. The kiwi fruit vegetable goat milk provided by the invention comprises the following raw materials in parts by weight: 30-40 parts of raw goat milk or goat milk reconstituted milk, 3-4 parts of white granulated sugar, 0.66-1 part of concentrated fruit vegetable juice, 0.21-0.23 part of sour agent, 0.45-0.55 part of stabilizer and 64.22-65.68 parts of water; and the kiwi fruit vegetable goat milk is prepared by a certain preparation method. In the invention, since the fruit and fruit vegetable are added into the goat milk, the kiwi fruit vegetable goat milk has nutritional values and healthcare functions.

The invention relates to a chop-pepper biscuit, which is produced with the following materials in parts by weight: 340 to 350 parts of flour, 40 to 50 parts of red bean powder, 10 to 15 parts of ground pepper, 30 to 40 parts of coriander juice, 40 to 50 parts of Chinese watermelon, 40 to 50 parts of chop, 20 to 30 parts of ginger, 50 to 60 parts of apple vinegar, 35 to 40 parts of cherry, 30 to 35 parts of haw and the like. The invention discloses the chop-pepper biscuit and a preparation process thereof, and the preparation method is simple; since the ground pepper, the Chinese watermelon, the chop and the like are added, the chop-pepper biscuit can improve appetite and warm the spleen and the stomach for dispelling cold, is rich in nutrients, and tastes delicious; since the cherry and the haw are added, the chop-pepper biscuit has a good effect in invigorating the stomach, promoting digestion and replenishing vitamins; the addition of the extracts of angelica, tuckahoe, liquorice, raspberry, green tangerine peel and the like enhances the effect of the chop-pepper biscuit in warming the spleen and the stomach for dispelling cold, so the chop-pepper biscuit is good for the health of the human body.

The invention discloses a production method of lemon soybean sauce, which comprises the following steps: after stirring and mixing soybean meal and bran according to a weight ratio of 60:40, carrying out cooking; then adding a mold starter prepared from flour and a strain to carry out mixing and starter propagation; after adding salt water and a yeast strain, fermenting at a temperature of 30 DEG C to 45 DEG C; after naturally turning over a blank, generating cut mash and storing the cut mash into a tank at a temperature of 10 DEG C to 20 DEG C; adding cleaned and mashed lemon; carrying out sealing cooking for 1 hour at a temperature of 75 DEG C to 83 DEG C; then adding sugar syrup; carrying out sterilization and uniformly mixing; finally, filtering and packaging to form the finished product. The lemon is added in the producing process of the soybean sauce, so that the lemon and the soybean sauce are organically combined; the lemon enables taste of the soybean sauce to be more fresh and can fulfill the aims of supplementing vitamins and trace elements; when in use, the lemon soybean sauce only needs to be added into dishes; the lemon soybean sauce is simple, rapid and convenient to use; no matter the lemon and the soybean sauce are matched to carry out cold dressing or frying, the lemon and the soybean sauce can achieve a mutual benefiting effect.

The invention discloses corn bread containing coconut juice. The corn bread comprises, by weight, 200-220 parts of wheat flour, 8-10 parts of yeast powder, 30-40 parts of banana powder, 30-40 parts of glutinous millet, 45-50 parts of corns, 80-100 parts of the coconut juice, 30-40 parts of apples, 30-40 parts of tomatoes, 5-7 parts of gordon euryale seeds, 5-6 parts of donkey-hide gelatin, 5-6 parts of poria cocos, 7-8 parts of orange peel; 4-5 parts of corn stigma, 3-4 parts of buxus sinica leaves and an appropriate amount of water. The corn bread containing the coconut juice has the advantages that the corn bread has strong coconut juice aroma and is rich in nutrition, and juice of the apples and the like is added into the corn bread, so that vitamin and dietary fibers can be effectively supplemented to human bodies; extracts of traditional Chinese medicinal materials such as the gordon euryale seeds and the donkey-hide gelatin are particularly added into the corn bread, accordingly, the spleens of the human bodies can be effectively strengthened, and the corn bread is particularly suitable for people with spleen deficiency.

The invention discloses a white-tea self-heating facial mask and a preparation method thereof. The white-tea self-heating facial mask comprises a compressed facial mask base cloth and facial mask essence, wherein the facial mask essence comprises 1-3 parts of a hydrating agent, 1-3 parts of a penetrating agent, 20-50 parts of a white tea extract, 5-10 parts of EGCG nanometer liposomes, 1-3 parts of plant essential oil, 1-3 parts of a pH buffering agent, 5-10 parts of a thickening agent, 0.5-1 part of a preservative and 1-3 parts of a composite synergist, and the compressed facial mask base cloth comprises 5-20 parts of baking soda and 50-70 parts of a fruit fiber film material. When being used, the white-tea self-heating facial mask can generate heat and is comfortable to use, and throughcooperation with the facial mask essence, the absorption of skin for nutrient substances can be improved, the antioxidant ability is high, and the moisturizing properties are high.

The invention relates to a chili soy sauce and a preparation method thereof, and belongs to the technical field of seasoning production process. The chili soy sauce is prepared from the following massfractions: 1900-2100 parts of non-GMO defatted soybean; 1300-1400 parts of wheat; 6.4-14 parts of composite aspergillus; 4,300-5,100 parts of saline solution; 1-2 parts of saccharomyces rouxii; 950-1,890 parts of chili. The produced soy sauce has a rich sauce flavor, ester flavor and spicy flavor of chili. With full spicy flavor, the umami is more prominent; with the rich flavor and nutrition, the chili soy sauce has the unique flavor of chili and soy sauce. The invention also provides a production method thereof, comprising 7 steps. The method is scientific and reasonable, simple and easy.

The invention discloses red bean and coarse cereal bread. The red bean and coarse cereal bread consists of the following raw materials in parts by weight: 30-40 parts of wheat flour, 6-8 parts of peanut oil, 30-40 parts of soybean meal, 6-10 parts of egg white, 40-50 parts of corn flour, 5-9 parts of honey, 30-40 parts of buckwheat powder, 2-6 parts of mung beans, 20-40 parts of sweet potatoes, 6-8 parts of milk powder, 1-3 parts of baking powder, 40-60 parts of red beans, and 1-3 parts of table salt. According to the red bean and coarse cereal bread disclosed by the invention, the red beans and various coarse cereals are added, so that the red bean and coarse cereal bread is rich in nutrition, can complement multiplex vitamins and protein, has a good health-care efficacy, and can prevent febrile illness, such as colds, dysentery, hepatitis, diabetes, cancer, nephritis, rheumatic fever, chronic tracheitis, high blood pressure and the like, and is favorable for the health of human bodies.

The invention relates to the technical field of dairy products, and particularly relates to a strawberry fruit and vegetable goat milk suitable for long-term storage under a normal temperature condition and a preparation method thereof. The strawberry fruit and vegetable goat milk comprises the following materials in part by weight: 30-40 parts of raw goat milk or goat reconstituted milk, 3-4 parts of white granulated sugar, 0.66-1 part of concentrated fruit and vegetable juice, 0.21-0.23 part of acidulant, 0.45-0.55 part of stabilizing agent and 64.22-65.68 parts of water, wherein the strawberry fruit and vegetable goat milk is prepared by a preparation method. Fruits and vegetables are added to the goat milk, so as to be achieve a nutritional value function and a health care function.

The invention discloses fibronectin essence lotion having high permeability and capable of reproducing photosensitive nascent skin and a preparation method of the fibronectin essence lotion. The fibronectin essence lotion comprises 45.0-70.0 parts of group A raw materials, 3.0-6.0 parts of group B raw materials, 10.0-20.0 parts of group C raw materials, 0.3-1.0 part of group D raw materials, 2.0-6.0 parts of group E raw materials and 15.0-30.0 parts of group F raw materials. The fibronectin essence lotion has the beneficial effects that efficient active ingredients such as thiamine HCl, riboflavin, nicotinamide, pantothenic acid, pyridoxine, folic acid, cyanocobalamin vitamin B family compounds, fibronectin, acetyl hexapeptide-8, asiaticoside, saccharide isomers, brown algae extracts, phytosterol low-erucic-acid rapeseed oil glycerides, glyceryl glucoside, laurocapram and the like are selected, the lotion can realize efficient permeation, and skin moisture is locked. The skin barrier and sensitivity are deeply repaired, vitamins and energy necessary for the skin are supplemented, the health state is recovered, and the photosensitive nascent skin is reproduced.

The invention discloses caviar skin factor repair essence and a preparation method thereof. The caviar skin factor repair essence comprises water which is dissolved and uniformly dispersed under moving, homogenizing and stirring, a composition A, a composition B, a composition C and an extract D, wherein the composition A comprises sodium hyaluronate and EDTA disodium; the composition B compriseshydroxyethyl piperazine ethane sulfonic acid, butanediol and propylene glycol; the composition C comprises oligopeptide-1, rose water, oat beta-glucan, phenoxyethanol, methylparaben, propyl hydroxybenzoate and ethylparaben; and the extract D comprises a sturgeon caviar extract and multiple plant extracts. According to the caviar skin factor repair essence and the preparation method thereof, deep skin problems can be effectively repaired, the skin pressure is relieved, and skin cell regeneration is accelerated.

The invention discloses apple vinegar, which is prepared by the following steps: 1, washing and coring an apple with peel and flesh reserved, and crushing the apple into 80 to 100 meshes; 2, adding water mixed with rock candies and yeasts into the crushed apple for mixing, performing fermentation for 2 to 4 days at 25 to 30 DEG C in a sealed container, unsealing the sealed container, adding acetic acid bacteria, and performing standing fermentation for 5 to 7 days at 28 to 35 DEG C; 3, filtering a product obtained in step 2, and inactivating filtrate for 8 to 15min at 60 to 65 DEG C; 4, standing the filtrate treated in step 3 for 5 to 20 days at 25 to 30 DEG C in a sterile room; 5, adding 70 to 75 DEG C purified water into the filtrate subjected to standing in step 4 for uniform mixing. A preparation method is simple; alcohol is oxidized into acetic acid by natural fermentation, so that the apple vinegar tastes natural and mellow, has the effects of protecting skin, alleviating a hangover, strengthening the physique, regulating the stomach and the intestines, promoting metabolism, resisting fatigue and supplementing vitamins, and is great daily beverage.

The invention relates to the field of healthcare drinks, in particular to peony flower flavored healthcare tea and a making method thereof. The peony flower flavored healthcare tea is made from, by weight, 15-20 parts of peony flower petals, 7-10 parts of dandelion, 2-5 parts of folium forsythia, 2-5 parts of lotus leaves, 2-5 parts of rose petals, 2-5 parts of mulberry leaves, 3-6 parts of protea cynaroides, 3-6 parts of mulberry juice, 1-2 parts of mineral water and 1-2 parts of honey. Peony flowers are picked for the third day after flowering, water content of the peony flowers is 85%-90%, and the peony flower flavored healthcare tea is the multifunctional healthcare tea integrated with functions of maintaining beauty and keeping young, moisturizing, nourishing blood and harmonizing the liver, dispelling stasis, reducing blood sugar and blood fat, replenishing multiple vitamins, clearing away heat and toxic materials, preventing mutation and the like.

The invention discloses a fruit and flower tea drink and a preparation method thereof. The fruit and flower tea drink is prepared from the following raw materials in parts by weight: 5-10 parts of clinacanthus nutans, 5-10 parts of kiwifruits, 5-10 parts of papaya, 5-10 parts of apples, 5 parts of fresh slices, 5-10 parts of rock sugar, 5-10 parts of honey, 20-50 parts of a sweetener for blendingand 1,000-1,500 parts of water. The fruit and flower tea drink takes the kiwifruits, the apples and the papaya as raw materials, is sour, sweet and delicious, contains rich nutrients and has good functions of maintaining beauty, promoting body fluid, quenching thirst, supplementing vitamins, helping digestion, preventing constipation, quenching thirst, inducing diuresis and protecting hearts. Dueto addition of the clinacanthus nutans, the fruit and flower tea drink has the functions of clearing heat, removing toxins, enhancing human immunity, preventing three highs and improving blood pressure, and is particularly suitable for people susceptible to subhealth.

The invention discloses double-layer fruit and vegetable superfine powder jelly drops and a preparation method thereof. The double-layer fruit and vegetable superfine powder jelly drops comprise a green layer and a red layer. The green layer comprises, by weight, 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft sugar, 0.5-1.5 parts of citric acid, 3-8 parts of gel I and 7-10 parts of water. The red layer comprises, by weight, 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid, 3-8 parts of gel II and 7-10 parts of water. The superfine powder jelly drops have the advantages that the superfine powder of cucumbers, kiwi fruits, apples, beet roots and strawberries are adopted, original biological activity and nutritional ingredients are maintained, and the superfine powder jelly drops have the effect of enhancing organism immunity, promoting digestion and supplementing vitamins; through taste and color matching among the raw materials, use of flavoring agents and pigment is reduced, so that the superfine powder jelly drops are healthy and natural and have rich nutrition.

The invention provides a method for processing peanut leisure food with the fragrance. The method comprises the following steps of A, carrying out soaking and peeling; B, pouring peanuts dried in thestep A into a filter device for filtering treatment; C, preparing seasoning sauce, specifically, adding water into sweet-scented osmanthus, liquorice, salt, fresh ginger, nucleotide disodium, lemon slices and gorgon fruits for decoction, adding pectin into soup after decoction, carrying out uniform stirring, and then adding the mixture into a jacketed pan for concentrating and stirring; D, takingthe peanuts obtained in the step B, adding fennel, nutmeg, salt and chicken essence for stir-frying, and then putting the peanuts into an oven for baking; and E, adding the sauce obtained in the stepC into baked peanut kernels while the peanut kernels are hot, carrying out stirring, then carrying out high-temperature sterilization, cooling and split-packaging, and then carrying out vacuum packaging. According to the method, jam is added into the peanuts, then baking and heating are carried out, and therefore the leisure food has the fragrance of the sweet-scented osmanthus and is more attractive to customers.

The present invention discloses a delicious sour and spicy beef sauce package and a preparation technology thereof. The delicious sour and spicy beef sauce package comprises the following components in parts by weight: 8-20 parts of refined beef tallow, 20-45 parts of refined palm oil, 12-18 parts of grapefruit sauce, 27-43 parts of bovine bone enzymolysis solution, 150-195 parts of fresh beef, 2-6 parts of chicken eggs, 10-17 parts of chilies, 0.5-0.7 part of fresh ginger, 0.3-0.6 part of Chinese prickly ash, 5-9 parts of spices, 1-3 parts of mint, 2-3 parts of herba portulacae, 2-5 parts ofdandelions, 1-4 parts of pteridium aquilinum, 5-8 parts of lemons, 16-22 parts of edible vinegar, 3-6 parts of edible salt, 1-1.5 parts of cooked crushed peanuts, 0.1-0.3 part of potassium sorbate and0.1-0.3 part of capsanthin. In the beef sauce package, the beef is sliced, the sliced beef is beaten with a meat loose hammer to make the beef more tender, the grapefruit sauce is spread flatly between layers of the beef slices, the beef slices are beaten again to enable the grapefruit sauce directly to be immersed in the beef, the obtained beef can keep delicate fragrance of the grapefruits, during a boiling process, the bovine bone enzymolysis solution is added, the bovine bone enzymolysis solution contains a large amount of alcohol and amino acids, the alcohol can make the stir-fried beefmore tender and at the same time the amino acids can enhance flavor and make the beef sauce more delicious.

The invention relates to a strawberry and green tea solid beverage and a preparation method thereof. The strawberry and green tea solid beverage consists of the following raw materials in parts by mass: 2-15 parts of green tea powder, 10-30 parts of strawberry powder, 5-20 parts of cane sugar, 50-70 parts of dextrin, 0.2-1 part of monoglycerides, 0.2-1 part of sucrose ester, and 0.1-0.5 part of xanthan gum. The strawberry and green tea solid beverage disclosed by the invention has the efficacy of refreshing the mind, restoring consciousness, promoting urination, recovering from tiredness, relieving weariness, complementing vitamins, improving eyesight, nourishing the liver and the like. Effective components and flavor substances of green tea and strawberries are maintained to the maximum extent, so that the strawberry and green tea solid beverage is a functional solid beverage having the functions of refreshing the mind, restoring consciousness and the like. The preparation method of the solid beverage can guarantee the condition that the making process is simple and convenient to operate, easy to control and convenient to promote, the standardized, normalized and industrialized production is easy to realize, and the stable quality of products is guaranteed.

The invention discloses armillaria mellea fine dried noodles, belonging to the technical field of food processing. The armillaria mellea fine dried noodles are processed from the following raw materials in parts by mass: 100-200 parts of flour, 5-15 parts of armillaria mellea powder, 2-6 parts of table salt, 0.1-0.5 part of dietary alkali, 0.2-0.6 part of guar gum, 0.1-0.5 part of xanthan gum, 0.5-2 parts of monosodium glutamate, 0.01-0.1 part of Vc, 1-5 parts of gluten and 0.2-0.6 part of konjac refined powder. As the armillaria mellea powder is added into traditional fine dried noodles, the fine dried noodles have the fresh aroma of armillaria mellea, unique one of delicacies in the northeast of China, become a green product with regional customs, and have a long-lasting delicate flavor; the armillaria mellea fine dried noodles are formed by improving the single mouthfeel, flavor and nutritional value of the traditional fine dried noodles, have unique flavor and mouthfeel, are rich in nutrition and convenient to eat, are delicious and tasty, and cater to taste of people at different ages; the armillaria mellea fine dried noodles have the functions of adjusting nutrient balance of a human body and supplementing vitamins and trace elements, are capable of improving the immune function of a body after being eaten for a long time, and have wide market prospects.

The invention discloses a sugar-free loquat jam and a making method thereof. The sugar-free loquat jam is prepared from, by weight, 25 to 35 parts of fresh loquat, 6 to 8 parts of fresh lemon juice and 18 to 22 parts of fresh grosvenor momordica fruit extract through decoction, cooling, bottling and sealing. The invention has the advantages that the loquat is rich in protein and organic acid, contains a plurality of mineral matters and a great number of natural pigments, exerts certain treatment effect on hypertension, heart diseases and the like, can promote secretion of gastric acid and gastric digestive enzymes and is capable of whetting the appetite and promoting digestion; the make method does not use any food additive; the prepared sugar-free loquat jam is rich in nutrients and can whet the appetite and supplement vitamins when smeared on bread, blended with yoghourt or brewed with water; and the making method is simple.