1158results about How to "With blood pressure lowering" patented technology

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r / min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r / min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L / min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.

The invention discloses a pet chaw with high protein. The chaw comprises 40 to 60 wt. percent of protein compound which consists of plant protein and animal protein, 15 to 40 wt. percent of faecula, 6 to 12 wt. percent of oil, 1 to 8wt. percent of prandial fibre, 1 to 4wt.percent of quality modifying agent and flavouring agent, 0.1 to 3wt. percent of antioxidant, 0.1 to 3wt. percent of nutrition or health additive, and the rest is water. The weight percentage is counted by the total weight of the pet chaw. Simultaneously, the invention also discloses a preparing method for the pet chaw with high protein and a pet toy or artificial dog bone manufactured by the method.

The invention discloses a method for preparing antarctic krill low-fluorine hydrolysis polypeptide. The method comprises the following steps of: performing enzymolysis on antarctic krill powder used as raw materials, heating and inactivating enzyme, centrifuging, adding calcium oxide at different concentration, defluorinating, uniformly stirring, performing centrifugal separation, adjusting a solution until the solution has a certain pH value, and performing spray drying on supernatant obtained through separation to obtain the antarctic krill low-fluorine hydrolysis polypeptide of which the fluorine content is 10 to 30ppm. The process is easy to operate, the obtained product has low fluorine content, the nutrition constituents are damaged slightly, consumed time is short, and the process is simple and efficient, and is an ideal method for removing fluorine from enzymatic hydrolysate. The method lays the foundation for developing the multi-functional antarctic krill low-fluorine polypeptide.

The invention relates to a beverage and particularly discloses health-care dark tea. The health-care dark tea consists of the following raw materials in parts by weight: 5-8 parts of dark tea, 2 parts of buckwheat, 2-5 parts of lotus leaves, 2-5 parts of sweet potato leaves, 1 part of hawthorn, 3 parts of honeysuckle, 1 part of cassia seed, 1 part of bunge cherry seed, 3-6 parts of pumpkin, 2-4 parts of towel gourd, 2 parts of gingko, 3-5 parts of fructus momordicae, 1 part of mulberry leaf, 1 part of sophora japonica and 2-5 parts of boat-fruited sterculia. The health-care dark tea provided by the invention is easy to prepare and convenient to drink, keeps the warm aroma of dark tea while having the faint scent of the buckwheat and the honeysuckle, is good in taste, and also has a health care function. The dark tea has bactericidal, anti-inflammatory, diuretic, detoxification, anti-oxidation, anti-aging, anti-cancer, mutation-resistant, hypolipidemic, antihypertensive, carbohydrate metabolism improving, hpyerglycemic, and diabetes prevention and treatment functions, and by matching with the functions of promoting digestion and reducing excessive inflation of the hawthorn and the heat-clearing and detoxicating functions of the honeysuckle, the health care effect of the dark tea is remarkable.

The invention discloses a sea cucumber polypeptide functional food and a preparation method thereof which not only remarkably improves the content of polypeptide, but also has no chemical residues; the contents of salt and arsenic are low; the food is healthier and safer to eat; simultaneously the food is simply operated, easily controlled, is effective and saves energies. The key technical scheme includes: selecting a compound protease of Protamex and needing not to adjust the pH value of materials; carrying out processes of desalting and arsenic removing on an enzymolysis liquid; more than 80 percent of the molecular weight of the product is between 100 to 6000Dalt; wherein, the small polypeptide of 100 to 2100Dalt is more than 70 percent; the product components and the content weight percentages are as follows: 50 to 60 percent of polypeptide, 5 to 10 percent of free amino acids, 2.5 to 7.5 percent of mucoitin as well as containing the inherent nutrition components of a plurality of minerals and vitamins of the sea cucumber. The product has the effects of resisting knub, reducing blood pressure, preventing cardio-cerebrovascular diseases, resisting fatigue, delaying senescence, improving the immunity. The food can be used as a healthy food to eat and can also be used as a food and a medicine additive.

The invention discloses polygonatum sibiricum lycium barbarum tablet candy and a making method thereof. The polygonatum sibiricum lycium barbarum tablet candy is made of the following raw materials in parts by weight: 1.8-2.2 parts of xylitol, 18-22 parts of polygonatum sibiricum powder, 17-19 parts of lycium barbarum powder, 11-13 parts of poria cocos powder, 12-14 parts of Chinese yam powder, 11-13 parts of date powder, 10-12 parts of walnut powder, 9-11 parts of maca powder, 0.8-1.2 parts of maltodextrin and 0.8-1.2 parts of magnesium stearate. The invention further discloses the making method of the polygonatum sibiricum lycium barbarum tablet candy. The tablet candy is improvement and conditioning function on specific and non-specific immunity functions, and has the functions of preventing tumor, preventing oxidation, reducing the blood pressure, reducing cholesterol, invigorating stomach, enriching blood, moistening lung, reposing, nourishing the kidney and the like.

The invention relates to an enzymolytic lactoprotein ferrous complex, a microcapsule iron supplement and a preparation method thereof. In the preparation method, ferrous salt is complexed with an enzymolysis product of lactoprotein, which can improve solubility of iron salt under an alkalescent intestinal condition, improves absorptivity and availability of iron and ensures a safe and pollution-free preparation process; a proper coating material is adopted for microencapsulating the enzymolytic lactoprotein ferrous complex to prepare the microcapsule iron supplement agent of the enzymolytic lactoprotein ferrous complex; the iron supplement agent can mask self-odor of the ferrous salt, prevent the ferrous iron from oxidation, gradually release Fe under the alkalescent intestinal condition to ensure high biological absorptivity and biological availability of the Fe, and has no toxic and side effect; and the enzymolytic lactoprotein can prevent and treat iron-deficiency anemia, and has physiological functions of resisting oxidation, adjusting immunity, lowering blood pressure and the like.

The invention discloses ginseng wine and a production technology thereof. Each 2500ml of the ginseng wine contains 25g of ginseng, 90g of wolfberry, 65g of manyflower solomonseal rhizome, 38g of cordyceps militaris, 60g of arillus longan and 2500ml of pure grain liquor. The ginseng wine is prepared through the processes of material selection, material washing, slicing, drying, extraction, sedimentation and fine filtration, and canning. The ginseng wine has the functions of improving human physique and disease resistance, nourishing liver and kidney, boosting essence and improving eyesight, supplementing heart and spleen, nourishing blood and soothing nerves, reducing blood pressure and blood sugar, delaying aging, and resisting and inhibiting cancers.

The invention discloses a muting sensitive lactalbumin hydrolysate and a preparation method thereof. The method mainly comprises the following steps: dissolving condensed whey protein in the water, then carrying out denaturation under high temperature, carrying out hydrolysis by using the protamex composed of alkali protease, papain and flavourzyme, treating the lactalbumin hydrating solution with desalinization and drying to obtain the lactalbumin hydrolysate of the invention. The lactalbumin hydrolysate of the invention has high suppression ratio of Beta-lactoglobulin and Alpha- lactalbumin, can reduce or eliminate cow milk allergic reaction; furthermore, the lactalbumin hydrolysate can also produce other active materials, thus also having the functions of promoting immunity, being easy to digest and absorb and reducing blood pressure; and the lactalbumin hydrolysate has high security and no side effect, bitter taste or other bad flavors.

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention relates to a white coarse cereal health-care product and a preparation method thereof. The preparation method comprises the following steps: (1) selecting major ingredients: selecting and respectively placing 1-4 parts of lotus seed, 1-2 parts of root of kudzu vine, 1-2 parts of Gorgon fruit, 2-4 parts of tuckahoe, 1-2 parts of coix seed and 1-3 parts of rhizoma dioscoreae; (2) screening; (3) roasting; (4) mixing; (5) blending; and (6) sterilizing and bagging. The white coarse cereal health-care product has the advantages that the respective effects of the lotus seed, the root of kudzu vine, the Gorgon fruit, the Tuckahoe, the coix seed and the rhizoma dioscoreae are achieved; the collaboration effect of the components is reflected; nourishments are balanced; the nourishments are mutually promoted and absorbed; and the product is uniformly colored, has fine and smooth texture and is easily eaten by customers.

The invention discloses lactobacillus plantarum and uses thereof, and particularly discloses lactobacillus plantarum and uses thereof in preparation of medicines or foods, the medicines, and the foods. The lactobacillus plantarum is deposited in the China Center for Type Culture Collection at Wuhan University in Wuhan, China, in September 6, 2013 with an accession number being CCTCC NO:M2013391 and an accession name being Lactobacillus plantarum Y-9. The lactobacillus plantarum has excellent probiotic functions, acid resistance and cholate resistance, can be stored for a long term, and can be used for effectively reducing cholesterol in blood, lowering blood pressure, boosting immunity, losing weight or adjusting intestinal flora.

The invention pertains a way of making tea using instant draught head, including cold expanding and hot expanding. This way can make structure free, add crack, and also it can crush the structure cell. Compared with the traditional ways, it can increase TFs and TRs in tea over 30%, chlorophyll in the tea soup increases over 50%, and also it can increase Y- amino acids, strengthen the process of soaking water-in things, shorten dipping time and increase soaking rate.

The invention discloses nutritious sprouted glutinous coarse rice flour and a preparation process thereof. The nutritious sprouted glutinous coarse rice flour comprises 50-80% of sprouted glutinous coarse rice flour, 10-30% of buckwheat flour, 5-10% of bean flour and 5-10% of sesame flour; and the preparation process comprises the following steps of: sprouting at a selected proper temperature, spraying a mixed solution containing CaCl2 and monosodium glutamate during the sprouting operation to promote the enrichment of gamma-amino butyric acid (GABA) in sprouting, and finally, obtaining the nutritious sprouted glutinous coarse rice flour with GABA content of up to 20-40 mg / 100g, thereby supplementing the nutritious ingredients such as GABA and the like in the rice flour. The nutritious sprouted glutinous coarse rice flour plays roles in reducing blood pressure, improving brain function, calming nerves and promoting long-term memory; after being baked and cured, the nutritious sproutedglutinous coarse rice flour product has intense rice incense and good pasting performance and anti-caking performance. Due to the adoption of the nutritious sprouted glutinous coarse rice flour, the varieties and designs of the glutinous rice flour are enriched, and the utilization rate and the additional value of the glutinous coarse resources are increased.

The invention relates to the field of processing of aquatic foods and specifically discloses a making method of an abalone can and the abalone can prepared by the method. The making method of the abalone can disclosed by the invention comprises the steps of making abalone meat, performing color fixation treatment on the abalone meat, preparing broth, canning, exhausting, sealing, sterilizing and the like, and the color fixation treatment method of the abalone meat is as follows: putting the made abalone meat into a traditional Chinese medicine extract solution at the temperature of 70-90 DEG C for soaking for 10-20min. The traditional Chinese medicine extract solution used in the making method is extracted by the inventor from fragrant solomonseal rhizome, honeysuckle flower, dark plum fruit and liquorice root, the traditional Chinese medicine extract solution contains natural color fixation components, and the abalone can made after putting the abalone meat into the traditional Chinese medicine extract solution for soaking treatment is yellow and bright in color and luster, so that the problem that the appearance of the abalone meat in the abalone can is gray and dark in color and luster is solved. In addition, the traditional Chinese medicine extract solution can also be added into the abalone can with the broth, so that the abalone can has the effects of reducing blood lipids, reducing blood pressure, improving immunity and the like.

The invention discloses an instant senecio cineraria tea cream, which is prepared through the following processes of (1) crushing air-dried senecio cineraria; (2) adding the crushed senecio cineraria into water, wherein the mass ratio of feed liquid is 1: (8-12); and soaking and extracting for 1-3 times at the temperature of 35-50 DEG C; and (3) filtering soak extract obtained by the step (2), concentrating and vacuum drying the filter liquor, and crushing to obtain the instant senecio cineraria tea cream. According to the preparing process, the defect that natural components of the senecio cineraria are damaged and run off due to conventional boiling is overcome, and no additive is needed in the preparing process, so that the obtained instant senecio cineraria tea cream has milder and thicker taste, is safer to drink, is convenient to use and carry, and has the health-care efficacies of reducing blood press, lowering blood lipid, regulating blood sugar, suppressing tumor, defying age and the like.

The invention discloses soybean milk capable of strengthening spleen and dehumidifying, which is prepared from the following raw materials in parts by weight: 70-80 parts of soybean, 50-60 parts of sorghum, 30-40 parts of coix seed, 20-30 parts of sesame, 1-2 parts of cattail pollen, 1-2 parts of herba lycopi, 1-2 parts of radix gentianae, 1-3 parts of changium smyrnioides, 20-30 parts of pineapple, 30-40 parts of rice soup, 15-20 parts of chrysanthemum coronarium, 12-16 parts of lentinus edodes, 20-25 parts of potato, 1-2 parts of a food modifier, and the balance of water. The soybean milk, disclosed by the invention, adopts the soybean, the sorghum, the coix seed, and the sesame as the main raw materials; the coix seed has the effects of strengthening spleen, promoting diuresis, clearing heat, eliminating pus, warming spleen and stomach for dispelling cold, invigorating qi and blood, replenishing vitality, promoting intestines and stomach, and eliminating swelling; the sesame has the effects of nourishing blood, whitening, removing freckles, moisturizing skin, and regulating cholesterol; the pineapple has the effects of strengthening spleen, promoting digestion, tonifying spleen, stopping diarrhea, clearing stomach and quenching thirst; the chrysanthemum coronarium has the effects of promoting digestion and appetite, relaxing the bowels, tonifying lung, clearing blood, nourishing heart, moistening lung, reducing phlegm, inducing urination, and reducing blood pressure; the lentinus edodes has the effects of improving body immunity, delaying senescence, preventing cancer, reducing blood pressure and blood fat and the like.

The invention provides hypoglycemic health protection tea and a preparation method thereof. The tea comprises the following raw material components in part by weight: 8 to 10 parts of cyclocarya paliurus, 8 to 10 parts of astragalus, 8 to 10 parts of tea leaves, 10 to 15 parts of mullberry leaves, 8 to 10 parts of Indian buead and 10 to 15 parts of hawthorn. The method comprises the following steps of: crushing the raw material components; sieving; sterilizing; and packaging in different bags. The tea of the invention has readily available raw materials, is convenient to prepare and has good hypoglycemic and health protection effects for diabetes patients.

The invention provides a highland barley cake which is prepared from highland barley powder, wheat flour, eggs, white sugar, butter, edible salt and lemon juice. The highland barley cake comprises preparation steps as follows: heating and melting the butter and then pouring into mixed flour of the highland barley powder and the wheat flour, stirring to obtain hot butter paste, adding the eggs, the salt and the lemon juice into the hot butter paste, stirring uniformly and then adding the white sugar, placing the stirred cake paste into an oven, baking and then discharging the cake from the oven, and cooling to obtain the highland barley cake. The highland barley cake provided by the invention is suitable for health needs of modern people, a healthy food is supplied to the people, and the food can be divided into two varieties of a sugary food and a sugar-free food to adapt to more people, especially diabetic patient to eat, and the sugar-free food adopts maltitol, xylitol and bifidus factor to replace the white sugar in the prescription.

The invention discloses a purely fermented low-alcoholic strength and low-sugar fresh-juice yellow wine and a production method thereof. The yellow wine is manufactured by the components with the weight portions as follows: 100 portions of sticky rice, 15 to 18 portions of wheat koji, 0.15 to 0.2 portion of Chinese yeast, 0.05 to 0.1 portion of lotus nut as well as 0.1 to 0.2 portion of lotus leaf. The production technique thereof comprises: I, raw material processing; II, potting and making air gaps; III, saccharifying and adding the wheat koji to flush the cylinder; IV, fermenting, harrowing operated and after fermenting; V, filter pressing, sterilizing and packaging. The invention solves the six difficulties of Huzhi wine, including easily becoming acid, containing high sugar, searching cold, changing color, hurting stomach and being incapable of producing in hot days and meets the consumption demand of the current consumers on paying more attention on the self-body health care and preserving increasingly.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention discloses purple rice wine rich in anthocyanidin and a preparation method thereof. The purple rice wine is composed of, by mass, 1 part of purple rice husk anthocyanidin extract and 1-99 parts of purple rice fermented wine. The preparation method comprises the steps of conducting enzymolysis on purple rice husks, then using ethanol for extracting the anthocyanidin and obtaining a purple rice husk anthocyanidin extracting solution, adding the purple rice husk anthocyanidin extracting solution into purple rice fermentation liquor which is obtained after being subjected to grain-steaming, saccharification, fermentation and juice-squeezing separation, conducting the blending, and finally obtaining a drink which is low in alcoholic strength and rich in the anthocyanidin and multiple types of nutritional ingredients. Purple rice fermented wine at different fermentation periods can be selected according to the favor and receptivity of different consumers about the flavor and the alcoholic strength and blended into drinks of wine category which are different in flavor and alcoholic strength. The obtained purple rice wine is harmonized in sour and sweet degree, tastes good, is rich in the anthocyanidin and multiple types of microelements required by the human health and has the effects of resisting against oxidation, scavenging free radicals, protecting livers, relieving toxicity, reducing the blood pressure and blood fat, diminishing inflammation, resisting against cancers, treating cardiovascular disease and the like.

The Chinese goldthread flower and / or leaf tea consists of dry Chinese goldthread flower and / or leaf in 1000 weight portions, sweetener in 0.1-100 weight portions, perfume in 0.1-200 weight portions and corrective in proper amount. The making process of the Chinese goldthread flower and / or leaf tea includes deactivating enzyme of Chinese goldthread flower and / or leaf; compounding water solution of sweetener, soaking Chinese goldthread flower and / or leaf in the water solution or spraying Chinese goldthread flower and / or leaf with the water solution, and stoving; applying perfume to Chinese goldthread flower and / or leaf and packing. The Chinese goldthread flower and / or leaf tea is prepared with the side product of Chinese goldthread as main material, and has the health functions of clearing away heat, reducing blood sugar, reducing blood fat, reducing blood pressure, etc.

The invention provides an ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects. The ilex latifolia thumb bag comprises the following components in percentage by weight: 50 to 70 percent of ilex latifolia thumb, 5 to 10 percent of fiveleaf gynostemma herb, 2 to 10 percent of guava leaf, 2 to 10 percent of hibiscus manihot l. flower, 2 to 5 percent of kudzuvine root leaf, 0 to 5 percent of gymnema sylvestre leaf, 0 to 5 percent of mulberry leaf, 1 to 5 percent of seabuckthorn leaf, 2 to 5 percent of chrysanthemum, 0 to 2 percent of vanilla, 0 to 4 percent of American ginseng and 5 to 15 percent of selenium-enriched green tea. Moreover, the invention also provides a method for preparing the ilex latifolia thumb bag. The ilex latifolia thumb bag has the advantages of fresh and fragrant color and taste and enduring aftertaste, and has the health-care effects of reducing blood sugar, blood pressure, blood fat and the like.

The invention provides a preparation process of a cigar coat and a cigar sleeve with a tobacco leaf texture, wherein the preparation process comprises the following steps: making a tobacco raw material into a tobacco extract; adding a combustion improver, a humectant and a tobacco colorant into the tobacco extract, and thus obtaining a tobacco coating liquid; shoving the tobacco raw material to obtain a tobacco pulp; pulping an externally-added commodity wood pulp fiber, to obtain an externally-added fiber pulp; mixing the tobacco pulp into the externally-added fiber pulp; adding calcium carbonate into the mixed pulp; adding one or more of a bagasse crude fiber, a tobacco stem crude fiber and a corn stigma crude fiber into the mixed pulp, to obtain a pre-papermaking pulp; papermaking the pre-papermaking pulp into a paper base; applying the tobacco coating liquid onto the paper base, and thus obtaining the cigar coat and the cigar sleeve with the tobacco leaf texture. The cigar coat and the cigar sleeve prepared by the process have the advantages of strong three-dimensional sense of tendons and vessels, natural and smooth lines, diverse texture, low cost, and quite strong practicality.

The invention discloses paeonia suffruticosa vinegar which contains active ingredients extracted from paeonia suffruticosa, wherein the active ingredients comprise paeonin, paeonol, astragalin, flavonoid, organic acid, amino acid, mineral substances, vitamins and other nutrition ingredients. The paeonia suffruticosa vinegar is mild in tart taste, slightly sweet, pleasant in fragrance and rich in nutrition, can be directly drunk, and is taken as a natural green nutritious health-care product. The paeonia suffruticosa vinegar has the functions of reducing blood fat, softening blood vessels, reducing blood pressure, removing free radicals such as O-2 and.OH in human bodies, resisting oxidation and ageing, adjusting immunity, moisturizing skin and nourishing face as well as helping digestion and dispelling the effects of alcohol. The invention also discloses a preparation method of the paeonia suffruticos vinegar.

The invention provides ginkgo and ginger tea drink and a preparation method thereof. The drink comprises the following raw materials according to the weight part: 3-7 parts of ginger, 3-5 parts of red sugar, 1-2 parts of red jujube, 0.5-1.5 parts of honey, 0.1-0.5 part of tea leaves, 0.1-0.2 part of chrysanthemum, 0.1-0.2 part of ginkgo and 98-102 parts of water. The preparation method comprises the following steps: preprocessing the raw materials, removing red jujube stone and removing bitter taste of the ginkgo leaves; mixing and dipping the ginger, the red jujube, the tea leaves, the chrysanthemum and the ginkgo; adding the red sugar, boiling for 10-30min, standing and settling, filtering by a gauge wire; adding the honey in filtrate, homogenizing, and sterilizing to obtain the drink. The invention has the traditional nourishing and health function and the flavor taste of the ginger tea, and special health function of cardio-cerebrovascular, is beneficial to adjusting the immunization mechanism of the human body and slowing the senescence.

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 relates to water chestnut beverage and a preparation method thereof. Water chestnut peels are kept in a preparation process, and active ingredients of water chestnut residues are fully extracted, so that the water chestnut raw material is fully utilized. The water chestnut beverage has not only effects of promoting secretion, quenching thirst, cooling, refreshing, stimulating appetite, eliminating summer heat and recovering from fatigue but also health-care functions of lowering blood pressure, eliminating phlegm, removing food retention and relieving cough, can meet the requirements of daily diet therapy health care of hypertensive and can be used as daily auxiliary blood pressure lowering health beverage of the hypertensive.

Disclosed is a medical pillow for treating hypertension and its preparing process, wherein the pillow inner includes the following herbs (by weight parts): wild chrysanthemum flower 800-1200, root bark of tree peony 100-300, dahurian angelica root 100-300, rhizome of Sichuan lovage 300-500, asarum herb 50-150, radix salvia miltiorrhiza 100-300, pubescent angelica root 50-150, selfheal 50-150, baikal skullcap root 50-150, eucommia bark 50-150, tetrandra root 50-150 and artemisia capillaris thunb 50-150. The preparing process of the pillow consists of proportioning the herbs, crushing into fine particles having a size of mung beans, mixing homogeneously with wild chrysanthemum flower, and loading into cloth bags of the pillow inners.