30results about How to "With heatstroke cooling" patented technology

The invention relates to a beverage having multiple health-care functions. The beverage having multiple health-care functions is characterized in that lotus, lotus leaf, haw, reed rhizome, gynostemma pentaphylla, chrysanthemum, licorice, ginkgo leaf, malt, cassia seed, coix seed, wolfberry, fleece-flower root, honeysuckle flower, root of kudzu vine, mint, Chinese yam, common curculigo rhizome and drinking water are utilized as raw materials; white sugar, honey, lemon essence, sodium citrate, mint essence, sodium cyclamate, caramel and jujube juice are utilized as seasonings; the raw materials are subjected to water boiling extraction by a conventional traditional Chinese medicine boiling extraction method; the extract is concentrated, is added with the seasonings and is stirred; and the mixture is added with drinking water to form the beverage having multiple health-care functions. The beverage having multiple health-care functions is a high-grade nutriment having a scientific and reasonable formula, functions of promoting blood circulation and removing blood stasis, clearing and activating channels and collaterals, consolidating basis and recovering promordial qi and relieving uncomfortable symptoms, no toxic and side effects, a good taste, no any bitterness taste, and effects of sunstroke prevention, temperature reduction and diuresis.

The invention discloses mulberry fruit vinegar and a preparation method thereof. The mulberry fruit vinegar comprises, by weight, 100-200 parts of mulberry fruits and 20-40 parts of waxberries, 20-40 parts of litchis. The preparation method includes the steps: performing crushing and pulping on the mulberry fruits, the waxberries and the litchis, performing enzymolysis by adding pectolytic enzyme, filtering mixture to obtain filtering liquid and fruit residues; sequentially fermenting the filtering liquid through active dry yeast and acetic acid bacteria to prepare initial fruit vinegar products; soaking the fruit residues by the aid of honey to obtain jam; mixing the initial fruit vinegar products and the jam to obtain the mulberry fruit vinegar. The mulberry fruit vinegar is unique in taste and rich in fruit flavor, kinds of fruit vinegar products are richened, and the mulberry fruit vinegar can serve as a beverage and can also serve as a health care product, table vinegar and cooking vinegar.

The present invention relates to a lei tea and its preparation method. It is characterized by that every 1000 kg of mineral water respectively contains 3.4 kg of licorice root, 6.8 kg of white peony root, 6.8 kg of tangerine peel, 6.0 kg of houttuynia, 4.0 kg of cinnamon bark, 8.0 kg of green tea, 4.0 kg of sesame seed and 4.0 kg of honey. Its preparation method includes the following steps: drying 8 Chinese medicinal materials of licorice root, white peony root, tangerine peel, houttuynia, cinnamon bark, green tea and sesame seed, grinding them to obtain mixed fine powder, soaking said mixed fine powder in sterilized proper quantity of mineral water with about 35 deg.C and stirring for 50 min., then filtening to obtain filtrate, adding proper quantity of honey, uniformly stirring them, filtering, sterilizing and filling so as to obtain the invented product with health-care effect and palatable taste.

The present invention relates to a health-care tea with the functions of clearing summer-heat and lowering temperature. Said health-care tea is made up by using peppermint, green tea, lotus sees, ophiopogen tuber, licorice, bamboo leaf, lonicera flower and stevia rebaudinan bertoni through a certain preparation process includes the following steps: selecting raw materials, pulverizing, screening, drying and mixing.

The invention discloses a kiwi fruit acetic acid beverage and a preparation process thereof and belongs to the technical field of acetic acid beverages. The beverage is prepared from the following rawmaterials in parts by weight: 100-200 parts of distilled water, 60-80 parts of kiwi fruits, 40-60 parts of hawthorns, 4-6 parts of a saccharifying enzyme, 2-4 parts of pectinase, 3-5 parts of a sweetening agent, 1-3 parts of a stabilizer and 10-15 parts of acetic bacteria. The kiwi fruit acetic acid beverage disclosed by the invention is pure in taste, moderate is sweetness and free of foreign smells, and can supplement vitamins, amino acids and lutein needed by a human body if being drunk for a long time. The kiwi fruit acetic acid beverage disclosed by the invention plays roles of preventing heatstroke and cooling, helping produce saliva and slake thirst, promoting appetite and eliminating fatigue, and meanwhile has the functions of beautifying and protecting skin, detoxifying and preventing alcoholism and softening blood vessels.

The invention provides a preparation method of myrtle fruit vinegar. The preparation method comprises pulping, alcoholic fermentation, acetic acid fermentation, filtration, blending and disinfection. The myrtle fruit vinegar can be used as a beverage, a health product, table vinegar and cooking vinegar. The myrtle fruit vinegar has a unique taste, is rich in nutrients and has effects of promoting digestion, improving appetite, maintaining beauty and keeping young, promoting the production of body fluid to quench thirst, and keeping human body environment balance.

The invention relates to the field of deep processing of food, in particular to a Guangdong dried tangerine peel health-care beverage and a preparation method thereof. The beverage comprises the following components in parts by weight: 20 to 60 parts of traditional Chinese medicines capable of conditioning qi and fortifying the spleen, 30 to 50 parts of mixed fruits, 3 to 5 parts of soluble dietary fibers, 6 to 12 parts of white granulated sugar, 0.1 to 0.5 part of an acidulant, 0.02 to 0.1 part of pectinase, 0.01 to 0.1 part of activated wine yeast, 0.01 to 0.1 part of activated acetic acid bacteria and 80 to 90 parts of water. The method adopts a plurality of traditional Chinese medicines which are both medicinal and edible so as to obtain a traditional Chinese medicine decoction, adds the decoction into fruit vinegar, adds the soluble dietary fibers, adds green tangerine peel and bright red tangerine peel at the same time, so that a fragrant smell is reserved and the hesperidin content is guaranteed, and the beverage has the effects of stimulating appetite, fortifying the spleen, preventing sunstroke, lowering body temperature, eliminating dampness, removing abdominal mass, relieving cough, eliminating phlegm and preventing constipation.

The invention discloses ice cream made from rice and a production method thereof. The ice cream respectively comprises the following components in parts by weight: 18 parts of long-shaped rice, 9 parts of rock candy powder, 24 parts of skim milk, 0.1 part of Indian black salt, 3 parts of L-arabinose, 2.5 parts of xylitol, 8 parts of cordyceps militaris pulp, 10 parts of needle mushroom pulp and 108 parts of water. The production method comprises the following steps: pretreating raw materials, mixing the raw materials, sterilizing, homogenizing, ageing, freezing and hardening. The cordyceps militaris and needle mushrooms contain rich active materials and are added into the ice cream, so that the ice cream has the effects of realizing sunstroke prevention and cooling and providing energy, can provide more nutritional ingredients and has health effects.

The present invention relates to a milk-line beverage produced by mung bean as main raw material, and its preparation method includes the following steps: cleaning and soaking mung bean, draining, stir-frying, boiling, adding microbe, heat-insulating and liquifying, heating and sterilizing to obtain raw bean milk, separating by colloid mill, adding emulsifier, material richly-containing lysine, additive and stabilizing agent, homogenizing by means of high-pressure homogenizer and high-temp. sterilizing so as to obtain the invented beverage with rich nutrients and health-care function, and itsprotein content is greater than or equal to 0.5%.

The invention provides a malus pumila Rhodomyrtus tomentosa fruit vinegar beverage and a preparation method thereof. The malus pumila Rhodomyrtus tomentosa fruit vinegar beverage comprises the following components by weight: 5-15 parts of a Rhodomyrtus tomentosa fruit vinegar stock solution, 20-45 parts of malus pumila juice, 3-15 parts of a sweetener, and 8-15 parts of calcium lactate. The preparation method includes: firstly preparing the Rhodomyrtus tomentosa fruit vinegar stock solution, then mixing the components, conducting boiling and filtering, and finally carrying out homogenizing, sterilizing and packaging to obtain a finished product. The malus pumila Rhodomyrtus tomentosa fruit vinegar beverage provided by the invention not only has unique taste and rich nutrition, but also has the effects of promoting digestion, increasing appetite, maintaining beauty and keeping young, helping produce saliva and slake thirst, and eliminating fatigue.

The invention relates to the field of buildings and particularly relates to a building worker sunstroke prevention traditional Chinese medicine with an appetizing function. The building worker sunstroke prevention traditional Chinese medicine with the appetizing function comprises ingredients: rhizoma anemarrhenae, mori cortex, rhizoma zingiberis, radix aucklandiae, cortex lycii radicis, radix curcumae, rhizoma pinelliae, nutmeg, fructus amomi, fructus toosendan, rhizoma corydalis, fructus gardeniae, bighead atractylodes rhizome and fructus crataegi pinnatifidae. In the raw materials of the building worker sunstroke prevention traditional Chinese medicine, the rhizoma anemarrhenae has functions of nourishing yin to lessen fire and moistening dryness for laxation; the mori cortex has good effects of dissociating heat and expelling phlegm to arrest coughing; the radix aucklandiae has effects of moving qi to relieve pain and regulating middle energizer to remove stagnation; the cortex lycii radicis is used for hectic fever caused by yin deficiency and hectic fever with night sweat; the bighead atractylodes rhizome is used for splenic asthenia and anorexia, abdominal distension and diarrhoea and phlegmatic dizziness; the fructus crataegi pinnatifidae has effects of refreshing, nourishing spleen and invigorating stomach, promoting appetite and the like; the traditional Chinese medicines are separately subjected to crushing processing according to properties, which is helpful for more sufficient crushing; the traditional Chines medicines are compatible to each other, so that a sunstroke phenomenon generated when a building worker works outdoors at a high temperature can be effectively prevented, and the building worker sunstroke prevention traditional Chinese medicine with the appetizing function has effects of appetizing and invigorating spleen.

The present invention relates to a mung bean beverage with low sugar content and its production method. It is characterized by that it is made up by using pure water, mung bean, white granulated sugar, honey, edible iodized salt and vitamin C, utilizing a specific production equipment and adopting a certain production process according to the Chinese medicine principle. Said mung bean beverage has the several health-care functions of clearing away heat, removing toxic material, reducing summer-heat and lowering temperature, etc.

The invention provides a preparation method of cooling and refreshing drinking water drunk by a pig after movement. The preparation method comprises the following steps: (1) preparing the following raw materials in parts by weight: 1500 parts of filtrate obtained by carrying out filter pressing on uncongealed beancurd, 0.2 part of gypsum powder, 2 parts of table salt, 12 parts of table vinegar, 5 parts of morchella and 3 parts of waxberry; (2) cleaning up the morchella and waxberry with water, and then draining for later use; (3) soaking the cleaned morchella and waxberry in the table vinegar, sealing and soaking for 12-24 hours, and then carrying out filter pressing, so that table vinegar filtrate is obtained; and (4) adding the table vinegar filtrate into the filtrated obtained by carrying out filter pressing on the uncongealed beancurd together with the gypsum powder and table salt, fully stirring, and dissolving, so that the cooling and refreshing drinking water is obtained. The cooling and refreshing drinking water provided by the invention can rapidly achieve the effects of calming and eliminating dysphoria, is good in palatability and has the effects of preventing heatstroke and cooling; the cultural pig is excellent in meat quality and moderate in moisture, lean meat ratio is improved, an exquisite fragrance suffuses all around after cooking, a large number of vaccines and antibiotics are not used, resistance of the pig is improved through movement, and healthy and reassured pork is produced.

The invention relates to a rhizome phragmitis type health-care beverage. The rhizome phragmitis type health-care beverage is characterized by adopting rhizome phragmitis, fructus crataegi, fiveleaf gynostemma herb, semen coicis, radix polygoni multiflori, radix glycyrrhizae, flos lonicerae, flos chrysanthemi, flos nelumbinis immaturus, lotus leaf, fructus lycii, ginkgo leaf, flower of kudzuvine, fructus hordei germinatus, semen cassiae, herba menthae, radix puerariae, cordyceps militaris and drinking water as raw materials, and taking white granulated sugar, honey, ningling essence, ningxiang acid uranium, peppermint essence, sodium cyclamate, caramel and jujube juice as seasonings, water boiling extraction is conducted on the raw materials according to a conventional traditional Chinese medicine boiling extraction method, the extracted liquid is concentrated, then the seasonings are added and stirred, and the drinking water is added to prepare the liquid rhizoma phragmitis type health-care beverage. The product is scientific and reasonable in formula and has the effects of clearing away heat and purging pathogenic fire, helping produce saliva and slake thirst, promoting blood circulation to remove blood stasis, clearing and activating the channels and collaterals, developing inborn qi and consolidating basis, and quickly eliminating uncomfortable symptoms, the beverage is a high-grade nutritional product which is free from toxic and side effects, good in taste and free from any bitter taste, and has the advantages and effects of preventing heatstroke, reducing temperature and inducing diuresis.

The present invention provides refreshing and summer heat relieving drinking water drank by pigs after exercises. The drinking water is prepared from the following raw materials in parts by weight: 1,500 parts of filtrate obtained from pressure filtration of uncongealed bean curds, 0.2 part of gypsum powder, 2 parts of edible salt, 12 parts of edible vinegar, 5 parts of morchella vulgaris and 3 parts of myrica rubra. The provided refreshing and summer heat relieving drinking water can quickly play the roles of calming and relieving restlessness, is good in palatability and has the effect of preventing summer heat and lowering temperature. The cultured raw pigs are excellent in meat quality, moderate in water content, improved in lean meat ratios, and full of fragrances after being cooked, and do not use a large amount of vaccines and antibiotics. The resistances of the pigs are improved through the exercises, so that the produced meat pork is healthy and assured.