83results about How to "With blood and Qi" patented technology

The invention relates to the field of food drink, in particular to a collagen drink preparation, and aims to overcome the shortcoming of single function of the existing collagen solid drink. The collagen drink preparation comprises the following raw materials: collagen, fructo-oligosaccharide, medicinal and edible extract, food additive, sorbitol and honey, wherein the medicinal and edible extract includes at least two of red date extract, colla corii asini extract, medlar extract, poria cocos extract, lemon extract, lotus leaf extract, hawthorn extract, spina date seed extract and lily extract; the food additive includes any one to three of sweetener, iron supplement, vitamin C, citric acid and L-carnitine; and a preparation method of the collagen drink preparation mainly comprises the steps of: pretreatment, accessory weighing, mixing, drying and sterilizing, soft material preparation, granulation, finishing and the like. The collagen drink preparation provided by the invention can realize the beauty of a skin surface layer and the deep health of an organism, and has the effects of tonifying blood, replenishing qi, improving immunity and moistening intestines to remove toxins.

The invention discloses Chinese herbal medicine compound premix used for piglets. In the invention, the composite Chinese herbal medicine premix used for the piglets, which does not contain antibiotics, is prepared by combining and preparing a compound prescription comprising various trace elements, various vitamins and several Chinese herbal medicines and some other functional substances and carriers used for promoting the growth, maintaining the function of the intestinal tract and the like according to a certain proportion.The invention has the advantages that the Chinese herbal medicine compound premix is rich in the trace elements and the vitamins which are required in the growth process of pigs, is added with a safe and nontoxic Chinese herbal medicine feed additive and has the functions of producing blood, invigorating qi, resisting bacteria, enhancing the immunity, reducing fever, relieving exterior syndrome, warming the kidney, strengthening the spleen, improving the skin and hair and the skin color of the piglets effectively, preventing and treating the diarrhea and the white dysentery of the piglets, promoting digestion, promoting the growth of animals and the like. By the premix containing the active components, the problems of drug resistance, medicine residue and the like caused by adding an antibiotic medicine into a feed of the piglets can be eliminated.

The invention discloses anti-cancer selenium-enriched soy sauce. In the anti-cancer selenium-enriched soy sauce, the amino acid nitrogen content is 0.70 to 0.75 g / 100ml; and the organic selenium content is 50 to 100 ug / kg. The anti-cancer selenium-enriched soy sauce is prepared by the following steps of inoculating aspergillus oryzae into raw materials comprising soybean and wheat to prepare yeast; adding saline into the yeast; fermenting; pouring oil in the completely fermented sauce paste; adding traditional Chinese medicine soup cooked by the organic selenium and a traditional Chinese composition to anti-cancer selenium-enriched soy sauce; or adding traditional Chinese medicine soup cooked by the traditional Chinese composition into the completely fermented sauce paste, inoculating salt-tolerance lactic acid bacteria and salt-tolerance saccharomycetes, performing secondary fermentation, pouring oil after the fermentation is finished, and adding the organic selenium to prepare the anti-cancer selenium-enriched soy sauce. The organic selenium and the traditional Chinese composition can enhance the anti-cancer effect; and the traditional composition has the effects of tonifying spleen, soothing the nerves, replenishing blood and tonifying qi.

The invention discloses a rose-flavored beauty cookie. The rose-flavored beauty cookie is made from 40-50 parts of wheat flour, 15-25 parts of salad oil, 5-7 parts of milk powder, 4-7 parts of dried Roselle calyx powder, 1-2 parts of Chinese hawthorn seed powder, 1-2 parts of red date powder, 3-5 parts of black rice flour, 1-2 parts of membranous milkvetch root powder, 5-7 parts of cassava starch, 1-2 parts of black tea powder, 8-10 parts of xylitol, 3-6 parts of bee honey, 1-2 parts of baking powder, 0.8-1.2 parts of soda, 1-2 parts of edible salt, 0.2-0.4 part of xanthan gum, 1-2 parts of ginseng powder, 0.8-1.2 parts of angelica root powder, 1-2 parts of tall gaterpillar fungus powder, 2-4 parts of pine pollen powder, 0.4-0.8 part of wine-stained rose petals, 5-8 parts of beauty TCM (traditional Chinese medicine) filtrate, and the proper amount of water. The rose-flavored beauty cookie tastes good and has unique attracting wine and rose flavor, the wine is anti-aging, the rose petals soaked with the wine are beauty-care and moisten gastrointestinal tracts, the nutrition of the rose-flavored beauty cookie is enriched by using the rose petals with other raw materials, and accordingly the rose-flavored beauty cookie has the effects of antioxidation, blood replenishing, qi tonifying and the like. Dietetic beautification is achieved through the rose-flavored beauty cookie.

The invention discloses a preparation method of a peanut bean curd stick, and the method comprises the following steps of: preparing 85-90% by weight of soybean and 10-15% by weight of peanut, adding 0.1-0.2% of modifier food-grade sorbitol according to the weight of the raw materials, peeling, soaking, mixing, jordaning, filtering, deslagging, adding the modifier, boiling the slurry, uncovering to extract a bean curd stick and drying to obtain the peanut bean curd stick product. The peanut bean curd stick has the healthcare properties of tonifying spleen, moistening lung, enriching the blood and regulating vital energy, lengthening life and beautifying, can be used for effectively preventing the scorch phenomenon due to over high temperature during the drying process, is fresh and soft, and is high in quality.

The invention relates to herbal distiller's yeast and a preparation process thereof. The herbal distiller's yeast contains the following raw materials in parts by weight: 3-5 parts of herba gerberae piloselloidis, 8-11 parts of indigofera bungeana, 6-9 parts of betula luminifera leaves, 3-5 parts of ficus tikoua, 2-4 parts of rubus parvifolius leaves, 3-5 parts of Melastoma dode candrum Lour, 4-6 parts of gaultheria yunnanensis, 3-6 parts of coffee senna leaves, 3-5 parts of flaccid knotweed herb, 2-4 parts of Chinese fevervine herb, 2-4 parts of actinidia fulvicoma leaves, 2-3 parts of actinidia chinensis leaves, 2-3 parts of oriental blueberry leaves, 2-5 parts of julans regia leaves, 5-7 parts of rice bran, 6-8 parts of sticky rice flour and 8-10 parts of wheat bran. The invention solves the problem that rice wine brewed by conventional herbal distiller's yeast is insufficient in fragrance, poor in taste, slightly sour or bitter and instable in fragrance. The rice wine brewed by the herbal distiller's yeast provided by the invention not only is rich in fragrance, stable and extremely excellent in taste, but also has the health-care functions of promoting blood circulation to remove blood stasis, clearing away heat and toxic materials and the like.

The invention provides a method for preparing a nutrient-rich full juice fermented jujube wine, relates to the technical field of fruit wine brewing, and especially provides a method for producing a full juice fermented jujube wine. The invention aims to provide a method for preparing the nutrient-rich juice fermented jujube wine which is excellent in matching of finished product wine fermentation fragrance and variety fragrance, rich and typical in jujube fragrance and obvious in indulgence; and the adopted technical proposal is as follows: the method comprises the following steps of: diluting and blending: preparing the following raw materials in parts by weight: 1000 parts of jujube juice, 0.2-0.7 part of passion fruit juice having the concentration of 10oBx, 0.05-0.2 part of dry rosebud and 3-8 parts of jujube leaf; evenly mixing all the materials to obtain liquor to be fermented; and then performing pre-fermentation, post-fermentation, primary blending and ageing, thereby obtaining the finished product wine. The method provided by the invention is widely applied to the full juice fermentation technical field of the jujube juice.

The present invention provides an antibiotic-free culturing traditional Chinese medicinal material additive and a feed formula, and a preparation and a use method thereof. The antibiotic-free culturing traditional Chinese medicinal material additive comprises the following main ingredients: haws, Chinese yams, bulbus lilii, red date kernels, poria cocos, malts, herba cynomorii, rhizoma polygonati, radix astragali, coix seeds, radix angelicae sinensis, big red dates, radix codcnopsitis pilosulas, radix scrophulariae and radix polygoni multiflori. The provided antibiotic-free culturing traditional Chinese medicinal material additive does not contain any compound hormones, antibiotics and other harmful toxic and side residues, and is a special feed additive for breeding and producing extra superior meat products.

The invention discloses a health care tea which is prepared from the following materials in parts by weight: 5-10 parts of folium mori, 4-6 parts of codonopsis pilosula, 3-5 parts of schisandra chinensis, 2-4 parts of polygonum multiflorum, 4-8 parts of wolfberry, 1-3 parts of astragali radix, 1-3 parts of eucommia ulmoides, 1-2 parts of cornu cervi pantotrichum, 5-10 parts of longan pulp, 1-2 parts of poria with hostwood, 2-3 parts of taxillus chinensis, 3-6 parts of caulis spatholobi, 5-10 parts of wide chrysanthemum, 4-6 parts of spina date seed, and 70-80 parts of black tea. The health care tea disclosed by the invention contains multiple health care Chinese herbal medicine components, and has the functions of tonifying the kidneys and invigorating the bones, supplementing qi and promoting production of body fluid, nourishing the liver and kidneys, replenishing blood and qi and the like.

The invention discloses health preservation and protection tea, which is prepared from the following components in parts by mass: 50 to 60 parts of red tea, 3 to 6 parts of mint leaves, 5 to 10 parts of Chinese-dates, 4 to 6 parts of fushen, 3 to 5 parts of lemon grass, 10 to 12 parts of medlar, 3 to 6 parts of longan and 80 to 100 parts of water. The health preservation and protection tea is scientific and rational in formula; and after a user drinks the tea, effects of removing heat from the liver, improving eyesight, calming the nerve, helping sleepness, relieving depression, filling blood and qi and the like are achieved.

The invention relates to brown sugar ginger tea capable of the eliminating dampness and belongs to the technical field of health products. The brown sugar ginger tea capable of the eliminating dampness is prepared from the following components in parts by weight: 50-70 parts of brown sugar, 40-60 parts of fresh ginger, 30-50 parts of galangals, 10-15 parts of longan aril, 10-15 parts of red dates, 5-10 parts of Chinese angelica, 10-15 parts of Chinese yams, 10-15 parts of Gorgon fruits, 10-15 parts of glabrous greenbrier rhizome, 10-15 parts of wolfberry fruits and 15-20 parts of lotus seeds. The brown sugar ginger tea capable of the eliminating dampness can be prepared into powder, granules, aqueous solutions, effervescent tablets or tea bags; and according to the brown sugar ginger tea provided by the invention, on the basis of traditional ginger tea, Chinese herbal medicinal ingredients with the dampness eliminating effect are added, so that the brown sugar ginger tea has the effects of enriching blood and tonifying qi, warming stomach and dispelling cold and dispelling wind and eliminating dampness.

The invention discloses a processing method of caragana sinica root and gymnadenia cono-psea soybean sauce. According to the caragana sinica root and gymnadenia cono-psea soybean sauce,caragana sinica roots and gymnadenia cono-psea serve as main ingredients, and the soybean sauce is obtained through the steps of ingredient pretreatment, soybean pretreatment, combined inoculation, fermentation, squeezing, filtration, disinfection and package. The processing method comprises the steps of chopping the ingredients, and immersing the ingredients with saline water, wherein the nutrient substances are prevented from being lost, conducting pulping after immersing the ingredients with the saline water, and conducting complex phosphoesterasum treatment on the pulp, wherein the decomposition of ingredient tissue cells is promoted, the precipitation efficiency of ingredient nutrient substances is improved, and therefore the utilization rate of the ingredients is improved. The caragana sinica root and gymnadenia cono-psea soybean sauce has the advantages that the quality is great, the edible prospect is wide, the processing method is simple and easy to master, the finished soybean sauce is mellow in smell, stable in color, balanced in nutrients, and the soybean sauce has the health care functions of nourishing essence, tonifying spleen, moistening lung, helping produce saliva and slake thirst, replenishing blood and tonifying qi.

The invention discloses a method for preparing beef-flavor clear-soup hotpot condiment. The method includes mixing beef tallow and soybean oil with each other according to a mass ratio of 1-2:1 to obtain first mixtures, heating the first mixtures until the temperature of the first mixtures reaches 120-150 DEG C, then adding, by weight, 10-15 parts of rhizoma zingiberis recens and 8-14 parts of spring onions into the first mixtures to obtain second mixtures and carrying out stir-frying on the second mixtures for 2-3 min; adding, by weight, 5-8 parts of white pepper and 3-5 parts of lentinula edodes into the second mixtures to obtain third mixtures and carrying out stir-frying on the third mixtures for 4-5 min; adding, by weight, 10-15 parts of beef into the third mixtures to obtain fourth mixtures, carrying out stir-frying on the fourth mixtures for 3-5 min, adding, by weight, 6-8 parts of beef-flavor essence into the fourth mixtures to obtain fifth mixtures and carrying out stir-frying on the fifth mixtures for 1-2 min; adding, by weight, 8-14 parts of beef soup-stock, 6-8 parts of fructus jujubae, 4-5 parts of fructus lycii, 5-7 parts of boletus edulis, 2-3 parts of radix glycyrrhizae, 7-8 parts of table salt, 2-4 parts of monosodium glutamate and 2-3 parts of white granulated sugar into the fifth mixtures to obtain sixth mixtures and cooking the sixth mixtures for 10-20 min to obtain the beef-flavor clear-soup hotpot condiment.

Disclosed is a male kidney protector capsule. The invention is characterized in that the matter in the capsule contains Fructus Lycii, Rhizoma Diosscoreae, Radix Ginseng, Cortex Cinnamomi, Semen Euryales, Flos Chrysanthemi, Cornu Cervi Pantotrichum and Concha Ostreae. The weight percentages of the drugs are Fructus Lycii 30 percent, Rhizoma Diosscoreae 20 percent, Radix Ginseng 10 percent, Cortex Cinnamomi 10 percent, Semen Euryales 10 percent, Flos Chrysanthemi 10 percent, Cornu Cervi Pantotrichum 5 percent and Concha Ostreae 5 percent. The preparation method is that Fructus Lycii, Rhizoma Diosscoreae and Radix Ginseng are respectively dried or sun-dried by slow fire, crushed, filtered and prepared into powder; the powders of the three are mixed evenly in the percentage and then encapsulated, or sealed in a bag or a pot. According to the action mechanism of medicine and food from similar sources and mutual cooperation, the male kidney protector capsule prepared in the method has the efficacies of nourishing kidney and qi, building up body and strengthening immunity and has obvious effect on improving the symptoms of myasthenia of limbs, insomnia and amnesia, soreness and tinnitus. The male kidney protector capsule is all natural food without any toxic effect or any side effect and is easy for taking.

The invention relates to a beef paste with fermented soya beans and swine blood. The beef paste includes by weight the following materials: fermented soya bean 8-15 parts, swine blood 18-28 parts, rice wine 1-3 parts, lotus leaf powder 1-3 parts, edible salt 0.5-2 parts, sesame oil 2-6 parts, green tea leaf 4-9 parts, lemon juice 1-3 parts, beef 14-24 parts, amomum tsaoko 0.1-0.3 parts, liquiritin 0.2-0.5 parts, star aniseed 0.2-0.5 parts, rhizome kaempferiae 0.1-0.3 parts, corn oil 8-16 parts, broad bean paste 69-89 parts, ground pepper powder 4-10 parts, sweet soybean paste 1-4 parts, thirteen spices 1-5 parts, traditional Chinese medicine liquid concentrate 0-3 parts. Through using fermented soya beans, swine blood, rice wine, lotus leaf powder, beef, broad bean paste, ground pepper powder, sweet soybean powder, thirteen spices, traditional Chinese medicine liquid concentrate and other materials, the prepared beef paste tastes good and has the healthcare effects of strengthening spleen and stomach, enriching blood and invigorating, improving appetite and increasing immunity.

The invention discloses a fruit vinegar for beautifying and beautifying skin and a preparation method thereof. The raw materials of the fruit vinegar include the following components in parts by weight: 260-280 parts of apples, 50-70 parts of honey, and 70-80 parts of cucumbers , lemon 30‑50 parts, tomato 30‑50 parts, red dates 50‑70 parts, longan 15‑30 parts, walnuts 60‑80 parts. The preparation steps include processing raw materials to obtain apple pulp, cucumber pulp, lemon pulp, tomato pulp, longan pulp, red date wine, walnut wine, and then mixing apple pulp, cucumber pulp, lemon pulp, tomato pulp, and longan pulp. Enzymolysis, followed by alcoholic fermentation, mixing the fermented liquid obtained by filtering with jujube wine and walnut wine, followed by acetic acid fermentation to obtain fruit vinegar, followed by aging, blending, sterilization, and finally the finished vinegar. The fruit vinegar of the invention contains rich vitamins and minerals, and can have the effects of detoxification and beautifying the skin.

The invention discloses a black rice crystal Chinese rice pudding and a making technology thereof, and belongs to the field of food. The black rice crystal Chinese rice pudding consists of the following raw materials in parts by weight: 30kg of black rice, 6kg of golden thread preserved dates, 3kg of small red beans, 3.5kg of longans, 2.5kg of crystal sugar, 3kg of lotus seeds, 3.5kg of ginkgo, 1.5kg of jelly powder and 100kg of cooked lard oil. The black rice crystal Chinese rice pudding is obtained by certain working procedures. The black rice crystal Chinese rice pudding has the beneficial effects that the problem that no black rice Chinese rice pudding which is made by the black rice, the golden thread preserved dates, the small red beans, the longans, the crystal sugar, the lotus seeds, the ginkgo and the jelly powder, and is nutritional and convenient to carry exists in the market at present is solved; the black rice crystal Chinese rice pudding is harmonic in color, tastes sweet and cool, is convenient to carry, contains rich nutritional substances and mineral elements, such as ferrum, zinc, calcium and phosphorus, which are necessary to a human body, and has the effects of tonifying blood, benefiting qi, warming spleen and stomach and the like.

The invention relates to fragrant mushroom red jujube soybean milk. The fragrant mushroom red jujube soybean milk consists of the following raw materials in parts by weight: 70-90 parts of red beans, 15-25 parts of black beans, 10-20 parts of fragrant mushrooms, 5-10 parts of peanut kernels, 10-15 parts of red jujubes, 3-6 parts of licorice roots, 1-3 parts of white peony roots, 1-3 parts of ligusticum wallichii, 1-3 parts of Chinese angelica, 1-3 parts of prepared rhizomes of rehmannia, 1-3 parts of astragalus membranaceus, 1-3 parts of Chinese wolfberry and 15-25 parts of honey. The preparation method comprises the following steps: cleaning the red beans, the black beans, the fragrant mushrooms and the peanut kernels, putting the cleaned red beans, the cleaned black beans, the cleaned fragrant mushrooms and the cleaned peanut kernels in a bean milk machine, adding an appropriate amount of water, mashing the red beans, the black beans, the fragrant mushrooms, the peanut kernels and the water in the bean milk machine into pulp, and filtering the pulp so as to obtain soybean milk for standby; adding water to the red jujubes, the licorice roots, the white peony roots, the ligusticum wallichii, the Chinese angelica, the prepared rhizomes of rehmannia, the astragalus membranaceus and the Chinese wolfberry for decoction so as to obtain a concentrated solution of traditional Chinese medicines for standby; merging and sufficiently and uniformly stirring the soybean milk, the concentrated solution of the traditional Chinese medicines and the honey so as to obtain the fragrant mushroom red jujube soybean milk. The fragrant mushroom red jujube soybean milk disclosed by the invention is simple and environment-friendly in a preparation technology and is rich in nutrition, and the concentrated solution of the traditional Chinese medicines is added, so that the fragrant mushroom red jujube soybean milk has the health-care efficacies of replenishing blood and benefitting qi.

The present invention discloses a health-care coarse cereal flour and a preparation method thereof. The health-care coarse cereal flour is prepared from the following raw materials: black beans, wheat, sorghum, colocasia esculenta, white fungus, trapa bispinosa, donkey-hide gelatin, dried orange peel, ginkgo biloba, ficus carica fruits, agropyron cristatum, plantago depressa, lithospermum erythrorhizon, angelica sinensis, polygonatum odoratum, strawberries, apples, water, aspergillus oryzae, and aspergillus niger, and the raw materials consists of the following components in parts by weight: black beans 12-22 parts, wheat 22-30 parts, sorghum 18-28 parts, colocasia esculenta 18-26 parts, white fungus 8-16 parts, trapa bispinosa 12-18 parts, donkey-hide gelatin 5-15 parts, dried orange peel 6-16 parts, ginkgo biloba 12-18 parts, ficus carica fruits 16-22 parts, agropyron cristatum 10-16 parts, plantago depressa 10-14 parts, lithospermum erythrorhizon 8-12 parts, angelica sinensis 10-16 parts, polygonatum odoratum 13-17 parts, strawberries 16-20 parts, apples 14-18 parts, water 60-90 parts, aspergillus oryzae 10-12 parts, and aspergillus niger 20-22 parts. The health-care coarse cereal flour is not only delicious, but also is rich in nutrition, and has advantages of benefiting blood and supplementing qi, clearing heat and clearing away toxins, promoting sleep, enhancing immunity, etc.

The present invention discloses a functional food containing Dendrobium officinale and longan. The functional food comprises the following raw materials by weight: 1-25 parts of Dendrobium officinale, 40-60 parts of dried longan, 5-25 parts of medlar, 1-10 parts of American ginseng, 1-5 parts of Ganoderma lucidum and 1-5 parts of ginger. The preparation method of the above functional food is as below: respectively conducting aqueous extraction, filtering and concentration on each raw material to obtain extracts; mixing the extracts, then concentrating; adding a right amount of water-soluble starch and sugar substances; and preparing granules, electuary, paste or beverage products by different processes. The functional food containing Dendrobium officinale and longan has the health care functions of nourishing yin, invigorating qi, enhancing immunity and building up body, and is convenient for eating, good in taste, and suitable for all types of people.

The invention relates to a processing method of camellia oil for enriching blood. The processing method comprises the following steps: firstly, pretreating camellia fruits: carrying out sun exposure, baking and soaking with cold water on the camellia fruits; secondly, husking; thirdly, crushing; fourthly, adding a nutrient solution for enriching the blood: putting camellia seeds into a wetter, and spraying the nutrient solution for enriching the blood for wetting and tempering, wherein a preparation method of the nutrient solution for enriching the blood comprises the following steps: crushing radix astragali, radix angelicae sinensis, radix ginseng, radix ophiopogonis, fructus jujubae, caulis spatholobi, fructus lycii and arillus longan into ultra-fine powder, adding water for decocting, extracting filtrate and concentrating to obtain the nutrient solution for enriching the blood; fifthly, steaming and frying; sixthly, squeezing at low temperature; and seventhly, extracting and purifying. According to the processing method disclosed by the invention, by carrying out sun exposure, baking and soaking with the cold water on the camellia fruits, the difficulty of shelling is reduced, the rate of hulls is reduced and the purity is improved; in addition, the loss of nutritional components in the camellia seeds of the camellia fruits is avoided, the camellia seeds are treated with nutrient solution for enriching the blood, so that beneficial ingredients in the camellia seeds are enriched; and besides, the camellia oil for enriching the blood has the efficacy of enriching blood and tonifying Qi and enhancing the immunity.

The invention discloses healthcare food and belongs to the technical field of healthcare products. The healthcare food is prepared by taking colla corii asini, medlar, dates, liquorice, honey, poria cocos, ferrous lactate, longan, vitamin C, vitamin E and edible glucose as main raw materials and supplementing by pharmaceutically commonly-used auxiliary materials according to a certain weight ratio. The healthcare food disclosed by the invention has the beneficial effects that all the components have a synergistic effect and have good effects of resisting oxidation, enriching blood and benefiting Qi; the healthcare food is good in mouth feeling, can be directly chewed and eaten, can also be swallowed, is convenient to eat and is a healthcare product which is convenient for a woman to eat and has the effects of resisting aging, beatifying, enriching blood and benefiting Qi.

The invention discloses flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and a making method thereof. The plinia cauliflora wine is made of the following raw materials in parts by weight: 300-400 parts of plinia cauliflora, 100-200 parts of pomegranate juice, 40-50 parts of mulberry juice, 40-50 parts of sugar, 5-8 parts of yeast, 30-50 parts of longan aril, 20-40 parts of red dates, 5-10 parts of lycium barbarum, 10-20 parts of roses and 10-20 parts of sweet-scented osmanthus. The plinia cauliflora wine disclosed by the invention is thick in plinia cauliflora wine flowerand fruit fragrance, moderate in sweetness when being taken, particularly fresh and delicious in taste, free of sourness or bitterness and rich in component such as anthocyanin, gallic acid, vitamins, polysaccharide, mineral substances and amino acids, has the effects of preventing oxidation, preventing aging, beautifying faces, enriching blood and tonifying qi, nourishing liver and tonifying kidney, nourishing blood and calming nerve, promoting immunity, generating body fluid and moistening dryness, and the like, and is particularly applicable to female taste and healthcare requirements.

The present invention discloses a health-care lemon black tea which is composed of the following raw materials in parts by weight: 40-60 parts of black tea, 12-20 parts of lemons, 15-25 parts of red dates, 12-14 parts of Chinese wolfberry fruits, 2-4 parts of American ginsengs, 3-5 parts of mulberry leaves, 8-10 parts of cassia seeds, 5-10 parts of rhizoma smilacis glabrae, 2-5 parts of licorice, and 8-15 parts of radix astragali. The provided health-care lemon black tea tastes fresh, is nutrient-rich, has efficacies of supplementing blood and benefiting qi and refreshing and restoring consciousness, as well as strengthening kidneys, reinforcing kidneys and controlling noctural emission, supplementing livers or kidneys, benefiting vital essence and strengthening yin and yang, and maintains very good kidney vitality and immunity.

The invention relates to a preparation method of sea cucumber sausage oral liquid, which uses fresh sea cucumber sausage as a raw material, grinds it into a slurry, heats and cools it, then adds neutral protease and flavor enzyme dual enzymes, and controls the enzymolysis conditions for enzymolysis treatment The enzymatic hydrolyzate of sea cucumber intestines is centrifuged once with a centrifuge, the supernatant is collected and then centrifuged twice, and the supernatant is collected and desalted repeatedly by nanofiltration separation technology to obtain sea cucumber intestinal juice; supplemented with wolfberry, astragalus, angelica and The natural plant extract and sweetener prepared from ginseng are formulated, filled and sterilized to prepare sea cucumber intestine oral liquid. The preparation method of the invention has reasonable technology, simple and convenient operation, strong operability, and is easy to realize industrialized production; the sea cucumber intestine oral liquid prepared by the method is not only rich in nutrition, clear and transparent, moderately sweet and sour, and natural in flavor, but also has the functions of nourishing blood, nourishing qi, strengthening body Strengthen the body, strengthen essence and marrow, eliminate fatigue and improve immunity and other health effects.

The invention belongs to the field of dairy products, and particularly relates to a coconut flavor black rice pudding. The effective components of the coconut flavor black rice pudding comprise milk, coconut, black rice, and strawberry; every 1000L of coconut flavor black rice pudding comprises the following raw materials: 1000kg of raw milk, 30-80kg of white granulated sugar, 10-30kg of single cream, 10-20kg of powdered skimmed milk, 5-10kg of maltodextrin, 10-20kg of coconut juice raw powder, 5-15kg of gelatin, 5-10kg of modified starch, 10-100kg of strawberry jam, 10-100kg of black rice jam, and 100-1000ml of essence. Due to the adoption of the technical scheme, the coconut flavor black rice pudding has rich nutrition, has high content of protein, can provide multiple vitamins and multiple trace elements such as calcium, iron, and zinc required by human bodies, and has the functions of replenishing blood, tonifying qi, tonifying kidney and liver, improving disease resistance, and the like.

The present invention relates to spleen strengthening and stomach nourishing buckwheat flour. The spleen strengthening and stomach nourishing buckwheat flour comprises the following raw materials in parts by weight: 300-400 parts of whole wheat flour, 200-300 parts of buckwheat flour, 3-5 parts of red beans, 3-5 parts of red dates, 15-18 parts of millets, 2-4 parts of bulbus lilii, 5-8 parts of Chinese yams, 1-3 parts of grape seed powder, 3-5 parts of sesame seeds, 3-8 parts of honey, 5-8 parts of peanuts, 5-8 parts of hazelnut kernels, 5-8 parts of pine kernels, 8-15 parts of apple juice, 2-4 parts of radix astragali, 1-3 parts of fructus amomi, 3-5 parts of roasted licorice, 3-5 parts of poria cocos, 3-5 parts of haws, 2-4 parts of cereal malts, 1-3 parts of chicken's gizzard-membranes, 1-3 parts of cortex cinnamomi, 1-3 parts of radix pseudostellariae, 1-3 parts of lithospermum zollingeri fruits, 0.5-2 parts of radix et rhizoma nardostachyos and 1-3 parts of dried tangerine peels. The millets, red dates, red beans, Chinese yams, sesame seeds, Chinese herbal medicinal powder and so on are added into biscuits, so that the biscuits are fragrant and mellow in mouthfeel, and rich in nutrition, and have efficacies of supplementing blood and benefiting qi, and invigorating the spleen and nourishing the stomach.

The invention relates to a making method of syzygium cumini drinks, belonging to the field of drinks processing. The making method is characterized by adopting the following steps: with syzygium cumini as a raw material, pretreating, pulping, enzyme-treating, filtering, blending, homogenizing, sterilizing, canning, checking and storing. According to the making method, with the syzygium cumini as the main raw material, through steps of enzyme deactivation, enzymolysis and the like, a tissue structure of the raw material can be changed, nutritional ingredients are separated out, nutrient substances in the raw material are fully remained, and thus the drinks have the health care effects of inducing diuresis to reduce edema, enriching the blood and tonifying qi, strengthening tendons and bones and the like.

The invention provides a brewing method of a nutritional and healthy blueberry wine with a short brewage time, belonging to a field of wine brewage. The method comprises selecting fresh and high-quality blueberry, washing, air drying, putting into a crusher to crush into blueberry slurry, adding 15-45 ml / 480 kg of pectin methyl esters hydrolase and pectic acid enzyme into the blueberry slurry for biological enzymatic hydrolysis, with an enzymatic hydrolysis temperature being controlled between 50-60 DEG C and an enzymatic hydrolysis time being controlled between 30-90 DEG C, using an ultrahigh pressure enzyme inactivation method to inactive the enzyme under 100 Mpa, cooling the blueberry slurry to a normal temperature after the enzyme inactivation, putting in a cool and dry place for 8-20 days to form an immersing liquid with a alcohol volume content of 10-11 %, adding 3-5 % of jujube, 2-3 % of matrimony vine, 4-6 % of longan and 1-4 % of honey into the immersing liquid by weight ratio, immersing for 100-140 days to obtain a new wine, adding 0.15-0.25 % by weight ratio of a clarificant to clarify and filter the new wine, blending the new wine with a rice wine so that an alcohol concentration reaches 10-11 DEG, and then filtering to obtain the finish product. The method has advantages of short brewage time, high clarification degree and high nutrition value.

The invention discloses fungus tea jujube haw jelly and a production method thereof. The fungus tea jujube haw jelly is prepared from jujubes, haw, sugar and tea fungus liquid. The quality ratio of the jujubes to the haw to water to the sugar is (4-8): (3-7): (1-3): (2-8), and the addition volume of the tea fungus liquid is 8 to 12 percent. The fungus tea jujube haw jelly with a healthcare function is unique in taste and flavor, integrates the advantages of tea fungus, jujubes and haw and has functions of lowering the blood pressure, reducing the blood fat, tonifying the spleen, nourishing the stomach, supplementing the blood, promoting the circulation of qi, promoting the metabolism, improving the immunity of a human body and the like.