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150 results about "Cherry juice" patented technology
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Cherry Juice (チェリージュース Cherī Jūsu) is a shojo manga series created by Haruka Fukushima, centered on a growing romance between two step-siblings, Minami and Otome. It was originally serialized in Nakayoshi, and was published by Kodansha in 2004. The first volume of the series was released in America by Tokyopop in September 2007.
Polymer-containing cleaning compositions and methods of production and use thereof
ActiveUS20120122747A1Improved stainImproved soil removal characteristicInorganic/elemental detergent compounding agentsOrganic detergent compounding agentsSurface cleaningBleach
Owner:HENKEL KGAA
Cherry fruity ice cream and its preparation method
The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.
Owner:张小钰
Novel fruit and vegetable beverage
The invention relates to a formula of a fruit and vegetable beverage and application thereof, in particular to a formula which is beneficial to eye nutrition and vision care and is prepared from Chinese wolfberry juice, mulberry juice, carrot juice and other additives. The formula can be added with one or more of vitamin A, beta-carotene, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, lutein and lutein ester; the formula can be added with one or more trace elements of zinc, selenium, manganese, chromium, calcium, phosphorus and molybdenum; the formula can be added with one or more of blueberry juice, orange juice, strawberry juice and cherry juice; and the formula can be added with one or more Chinese medicinal extracts of chrysanthemum, kudzuvine root, glossy privet fruit, mulberry leaf, pearl, ginkgo leaf, fiveleaf gynostemma herb, anthocyanin, grape seed, cassia seed, south dodder seed and feather cockscomb seed.
Owner:GUANGZHOU GUOYU MEDICAL TECH
Process for producing cherry juice concentrate
The invention discloses a process for producing a cherry juice concentrate. The process comprises the steps as follows: washing cherries, crushing, removing stones, inactivating enzymes, cooling, leaching, cooling, performing enzymolysis, juicing, performing pasteurization, clarifying enzymatic hydrolysates, performing ultrafiltration, concentrating, performing pasteurization again, and packaging. The process improves the quality of the cherry juice concentrate. The cherry juice concentrate has a red brown or scarlet color, and is clear and free of sediments or suspended substances. The content of soluble solids is more than 60.0 Brix. When diluted until the content of soluble solids is 13.5 Brix, the cherry juice concentrate maintains the fragrance and flavor of cherries and smells good.
Owner:LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
Green chick feed for promoting growth
ActiveCN103494021AAbundant raw materialsPromote digestionFood processingAnimal feeding stuffCarrot juiceAnimal science
The invention discloses a green chick feed for promoting the growth. The feed is prepared from the following raw materials in percentage by weight: 180-200 parts of sweet corn meal, 60-65 parts of sweet potato powder, 45-55 parts of soybean meal, 25-30 parts of potato protein meal, 25-35 parts of rye straws, 18-22 parts of beetroots, 3-4 parts of green tea powder, 3-4 parts of agar, 3-4 parts of cuttlefish meal, 3-4 parts of dried longan, 4-5 parts of sea lettuce powder, 4-5 parts of carrot juice, 2-3 parts of beef liver meal, 5-6 parts of big capsicums, 4-5 parts of cherry juice, 2-3 parts of shaddock peels, 6-8 parts of lettuce, 3-4 parts of lichen meal, 3-4 parts of egg yolk and 4-5 parts of a phagostimulant. The green chick feed comprises rich nutrition components; the soup obtained by decocting the shaddock peels has a good medical effect and can enhance a digestion function of a chick and also prevent respiratory diseases; the raw materials such as the cuttlefish meal, the beef liver meal, the lichen meal and the egg yolk are rich in nutrition and can speed up the growth of the chick; the raw materials such as the fruit juice and the vegetables can improve the palatability of the feed; therefore, the chick has a good appetite, is high in digestion and can grow fast and put on weight quickly.
Owner:湖南万孚联合农牧科技股份有限公司
Whitening and moisturizing essence containing natural ingredient extract and preparation method and application of essence
InactiveCN105267118AHas oil control effectAvoid depositionCosmetic preparationsToilet preparationsWrinkle skinIrritation
The invention discloses whitening and moisturizing essence containing natural ingredient extract and a preparation method of the essence. The essence contains grape seed oil, wheat germ oil, rose hip oil, hazelnut oil, aloe oil, self-emulsifying compound emulsifier AC-402, all-around cold-prepared emulsifier G57, distilled water, Rhodiola rosea water extract, Centella water extract, loofah water extract, cherry juice, silk protein powder, vitamin C, royal jelly, glycerin, ethylparaben and 75% alcohol. The essence does not contain any hormone and harmful chemical substance, and is free of damage to and irritation of skin and mild and non-irritant if being provided with face. In addition, natural traditional Chinese medicine and plant oil which are rich in various skin nutrients are selected for a facial mask, shedding of dead skin is promoted, and melanin precipitation is prevented; growth and metabolism of tissue cells are promoted, water locking of skin and repair of sunburn skin are promoted, and skin aging is delayed while fine wrinkles can be weakened.
Owner:WANNAN MEDICAL COLLEGE
Making process for kirschwasser
InactiveCN103468465AGuaranteed qualityAchieve sterile hygieneAlcoholic beverage preparationYeastTrace element
The invention relates to a making process for kirschwasser. The process includes the steps of: 1) subjecting cherries to peduncle removing, washing, drying, disinfection and crushing; 2) letting cherry juice and peels contact, adding a distiller's yeast according to a proportion to make them ferment together; 3) in the fermentation process, making the pigment and aroma in the peels dissolved in wine; 4) after the fermentation, carrying out peel pomace separation to separate the original wine from the peel pomace and wine sediment, and then performing cylinder pouring to make the wine liquid clear and transparent; 5) fermenting the separated original wine; 6) ageing the separated original wine liquid; 7) carrying out clarification and gelatin charging at the end of ageing to make a gel net generated in the wine liquid, and filtering out the peels; 8) performing freezing treatment after the clarification treatment; 9) conducting heat treatment after the freezing treatment; 10) performing deployment after the heat treatment to deploy various trace elements of the kirschwasser; 11) then removing sediment and floating matters to make the wine liquid clear and stable; and 12) canning the filtered wine juice by a stainless steel canning machine, performing packaging by an aseptic packaging machine, and conducting sealing by a cork stopper.
Owner:王战乐
Dragon fruit pericarp vinegar and preparing method thereof
The invention discloses dragon fruit pericarp vinegar and a preparing method thereof, and belongs to the field of processing fruit vinegar drinks. The dragon fruit pericarp vinegar is prepared from, by weight, 15-28 parts of dragon fruit pericarp juice, 6-12 parts of cherry juice, 5-13 parts of yoghourt, 3-8 parts of spina date seeds, 3-8 parts of medlar, 10-20 parts of red rice, 25-60 parts of sticky rice, 15-25 parts of black rice, 8-15 parts of sugar, 10-15 parts of flos sophorae honey and 90-100 parts of water. The pericarp vinegar solves the problem that fruit vinegar in the current market is single in flavor, has abundant nutrition and good flavor, remains nutritive value of dragon fruit pericarp and cherries to the maximum, and has the palatable sour and sweet degree and unique and aromatic flavor.
Owner:陈梦莹
Kirsch and preparation method thereof
The invention relates to a preparation method of juice wine, in particular to a preparation method of adding strong white wine into fresh cherry juice; kirsch has pure flavour and tastes savoury and mellow, the peculiar flavour of fresh cherry is maintained, particularly, white wine with soaked medlar is added, so that the invention has the effect of health care and health promotion, thus people can be provided with the effect of health care while enjoying fruit wine.
Owner:蔡可全
Brewing technology for cherry wine
The invention relates to a brewing technology for cherry wine and belongs to the technical field of wine brewing. The brewing technology comprises the following steps: picking cherries; cleaning and drying; removing stems and kernels; breaking; fermenting; filtering, thereby obtaining cherry wine, wherein in the step of fermenting, cherry juice is added into a fermentation tank; yeast is added; the fermenting starting temperature is controlled at 18-20 DEG C; after starting to ferment for 72 hours, cherry brandy is added till the alcoholic strength is 8-11% voL; sugar is remained and fermentation is interrupted; mixing the cherry brandy with the yeast for 30 days and then separating, thereby obtaining the raw cherry wine; the temperature is controlled at 8-10 DEG C; standing is performed for 58-62 days and centrifugal treatment is performed; and filtering is performed, thereby obtaining the cherry wine. The cherry wine brewed according to the brewing technology is complete and balanced in nutrition and wine body, pure in taste, and rich in fragrance and can meet the requirements of consumers at different levels.
Owner:QINHUANGDAO YINGYUN LIQUOR IND
Making method for composite cherry fruit vinegar
InactiveCN105255695AGood regeneration performanceFruityVinegar preparationTreatment effectFruit juice
The invention discloses a making method for composite cherry fruit vinegar, and belongs to the technical field of fruit vinegar processing. The making method is characterized in that every 100 weight parts of the composite cherry fruit vinegar mainly comprise 40% of cherry juice, 20% of grapefruit juice, 10% of dahurian rose fruit juice, 7% of gooseberry juice, 5% of Chinese wolfberry juice, 3% of honey and 15% of fructose and made by being processed through the steps of separate pulp extracting, juice taking and mixing, precooking, sugar adding, alcoholic fermenting, acetic fermenting, filtering, mixing, canning, sterilizing and the like. The making method has the advantages that the composite cherry fruit vinegar is heavy in fruit taste, faint scent and unique, has the unique flavor of cherries, contains the rich nutrition substances which are necessarily needed by a human body, is beneficial for promoting the regenerative action of hemoglobin, has the better treatment effect on regulating Qi, activating blood circulation, calming the liver and removing heat and the effects of regulating middle energizer, tonifying Qi, dispelling wind and eliminating dampness, and is an economical, practical, delicious, nutrient green health-care beverage and flavor.
Owner:胡本奎
Sugar reducing tree leaf fruit vinegar beverage
InactiveCN102429281AFull of nutritionHigh medical valueVinegar preparationFood preparationBitter melonCherry juice
The invention relates to a sugar reducing tree leaf fruit vinegar beverage. The beverage is characterized by being prepared by selecting sugar reducing tree leaf, wild buckwheat, corn silk, bitter melon, Chinese yam and dwarf lilyturf tuber, extracting mixed concentrate by adopting a supercritical extraction method, stirring the mixed concentrate, purified water and complete cherry juice uniformly, adding aspartame, persimmon vinegar and the like, stirring uniformly, heating the materials to the temperature of 80 DEG C, sterilizing, cooling, packing, and thus obtaining the beverage.
Owner:王建民
Acerola cherry vitamin C and collagen powder and preparation method and application thereof
InactiveCN105558256AEnhanced interactionImprove bioavailabilityProtein composition from fishFood shapingVitamin CSlurry
The invention relates to the field of food and healthcare product processing and discloses acerola cherry vitamin C and collagen powder and a preparation method and application thereof. The preparation method includes the steps that scale is cleaned, water is added, the mixture is ground into scale pulp, then the pH value is adjusted to be alkaline for enzymolysis, enzyme inactivation, filtering and filter liquor decoloring are conducted after enzymolysis, the pH value is adjusted to be acidic, finally concentration is conducted, and a scale extracting solution is obtained for use; after green acerola cherries are cleaned, juiced and filtered, filter liquor is decolored and finally concentrated, and acerola cherry juice is obtained for use; the scale extracting solution and the acerola cherry juice are mixed, spray drying is conducted, and the acerola cherry vitamin C and collagen powder is obtained. Scale collagen is selected to replace maltodextrin and other embedding media to conduct embedding powder spray drying on acerola cherry vitamin C, no additive is added, the interaction between acerola cherry vitamin C and collagen is further promoted, bioavailability of acerola cherry vitamin C and collagen is improved, and the retaining contents of acerola cherry vitamin C and collagen in the product are increased.
Owner:仵云学
Skin beautifying and moistening gel and preparation method thereof
InactiveCN103550128AIncrease elasticityPromote hydrationCosmetic preparationsToilet preparationsVitamin COxygen
The invention discloses a skin beautifying and moistening gel and a preparation method thereof. The gel comprises the following substances: Carbomer 941, triethanolamine, glycerin, 1,2-propylene glycol, licorice extract, cordyceps flower extract, squeezed cherry juice, hyaluronic acid, L-lysine, disodium ethylene diamine tetraacetate, ethylparaben, vitamin C and distilled water. Compared with the prior art, the skin beautifying and moistening gel prepared in the invention is faint yellow, light, moist, fine, smooth, uniform, shiny and transparent, has proper thickness, good coating and spreading performance and fragrant smell and can eliminate oxygen radicals, inhibit generation of color spots, delay aging of the skin, supplement nutrients and moisture needed by the skin, adjust immunity of the skin, improve blood circulation of the skin and enhance elasticity and the moisture degree of the skin.
Owner:GUANGZHOU YUANDA BIOTECH CO LTD
Brew technology of ice cherry wine
The invention belongs to the field of fruit wine brewing and relates to a brewing technology of cherry wine. The brewing technology adopts the procedure ventilation drying method which is combined with the stagewise freezing method to prepare frozen cherries, the frozen cherries are carried out the low-temperature juice making, then a wine-brewing yeast is added for carrying out the fermentation, and a series of high-quality frozen cherry wine comprising the frozen cherry wine, the frozen cherry juice wine and the frozen cherry health care wine with the alcohol degree of 6 to 24 degrees can be finally brewed by aging, clarification, filtration and sterilization. The brewed series of frozen cherry wine have mellow and delicate taste and full and pure wine body.
Owner:李敬龙 +1
Dumpling product and preparation method thereof
InactiveCN109170540AThin stuffing bigImprove stabilityFood coatingFood ingredient functionsFrozen storageCherry juice
The invention discloses a dumpling product and a preparation method thereof. Dumplings with wrappers in five colors of black, white, red, green and yellow are provided; different natural colored plantjuices and water are used to knead dough to make dumpling wrappers of different colors; black dumpling wrappers are made from black rice juice, black bean juice or squid black juice, and flour; whitedumpling wrappers are made from water and flour; red dumpling wrappers are made from red cherry juice or red rose juice and noodles, green dumpling wrappers are made from green vegetable juice; and the yellow dumpling wrappers are made from yellow rose juice and loofah flower juice. The different color dumpling wrappers match corresponding dumpling stuffing; and the effects are distinguished by the colors of the dumpling wrappers, so that the dumplings not only have a beautiful appearance, but also have a medicinal function; and the nutrients are more diverse to enrich people's lives. The invention also provides a quick-frozen method for dumplings, so that after quick-frozen storage or distribution, the high-quality requirements of delicious taste and unbroken wrappers can also be ensured. The production of dumplings of the invention can be scaled up.
Owner:宁国玉
Cherry juice
InactiveCN101467757AHigh nutritional valuePure textureFood preparationPreservative freePhysical health
The invention provides a cherry juice made from main raw materials cherry original juice, water, with sweetening agent, acidity regulations, and sorbic acid; weight percentages are respectively as follows: cherry original juice 60% to 75%, sweetening agent 5% to 10%, acidity regulations 1% to 5%, sorbic acid 0.05% to 0.1%, others being water; The beverage is nutritionally endowed without preservative. It can be made as condensed, mono, effervescent or solid beverages. It is pure in texture, convenient to eat, and low in cost. Manufacturing technique is scientific and reasonable, which is beneficial to health.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Beautifying healthcare gel soft sweet and preparation method thereof
The invention discloses a beautifying healthcare gel soft sweet and a preparation method thereof. The soft sweet comprises the following substances: saccharose, honey, isomaltooligosaccharide syrup, uncooked raw corn flour, chitosan, tapioca pearl, citric acid, sodium citrate, burdock oligosaccharide, cherry juice, a rosemary extracting solution, a fructus lycii extracting solution, a forget-me-not extracting solution, a radix fici hirtae extracting solution, sorbitol and the like. The beautifying healthcare gel soft sweet prepared by the invention is natural in color and luster, transparent in sweet body, fine, uniform, soft, elastic, sour, sweet, delicious, attractive in flavor, and rich in nutriention, and has a certain beautifying healthcare functions.
Owner:WANNAN MEDICAL COLLEGE
Lipstick containing plant extract
InactiveCN105816383APrevent adhesionAvoid inhalationCosmetic preparationsMake-upCherry juiceOlive oil
The invention discloses lipstick containing plant extract. The lipstick is prepared from 2-6 parts of cherry juice, 10-15 parts of carnauba wax, 10-20 parts of beewax, 20-40 parts of shea butter, 10-15 parts of olive oil, 10-20 parts of grape seed oil, 0.1-1 part of chamomile essential oil, 1-5 parts of licorice root extract and 1-5 parts of herba schizonepetae extract. The lipstick has the effect of preventing lip skin sensitivity.
Owner:CANTON DAMEKISS DAILY CHEM FACTORY LIMITED
Cherry juice wine and preparation process thereof
InactiveCN102115706AEffectively removes astringencyEliminate astringencyAlcoholic beverage preparationAlcohol contentGlycerol
The invention discloses a cherry juice wine and a preparation process thereof, and belongs to the technical field of inebriant preparation. Each 100 liters of cherry juice wine contains 20kg of cheery juice, 18kg of 86-degree alcohol, 15kg of granulated sugar, 0.2kg of glycerol, 0.3kg of citric acid and 100 liters of filtered water. The preparation process comprises the following steps of: deodorizing the alcohol, soaking, preparing the cherry juice, clarifying, removing astringency, regulating sugar degree and alcohol content, sealing for storage, filtering and filling bottles, and the like. The invention has the advantages that: the astringency of the cherry juice wine is effectively removed; the cherry juice wine has outstanding aroma and pure mouthfeel, and meets market requirements; and the process is simple, and is easy to implement.
Owner:周传银
Method for preparing cherry juice and product
InactiveCN101467754ASimple preparation processLow costFood preparationFruit juiceAdditive ingredient
The invention provides a preparation method of cherry juice relating to a preparation method of healthy food. It is characterized in that it is processed by cherry, medlar, grape, sugar and water as raw materials mixed with a certain dosage of sodium benzoate (or sorbic acid and citric acid). Preparation method is selecting, weighing, washing, dipping, collating mother liquid, fine-filtering, adding supplementary materials and heating, condensing, filtering, bottling and sterilizing for the sugarcane. Beneficial effects of the invention lie in: a natural green food belongs to substantially non-toxic substance via toxicological evaluation. Mouth feel is good and nutritional content is rich. Contents of amino acids and trace element are high, in particular Fe, Zinc. Preparation process of the invention is simple and has low cost. The beverage dose not only have unique flavor of cherry but also pleasant natural color.
Owner:TIANJIN ZHONGYING HEALTH FOOD
Preparation process of cherry wine
InactiveCN105132238AGuaranteed qualityAchieve sterile hygieneAlcoholic beverage preparationYeastAdditive ingredient
The invention discloses a preparation process of cherry wine, wherein the preparation process comprises the following steps: 1) removing stems of cherries, cleaning and drying the cherries in the air, disinfecting and crushing the cherries; (2) making cherry juice contact with peels, and adding a distiller's yeast in proportion for fermentation together; 3) during fermenting, dissolving pigment and aroma in the peels into wine; 4) after fermentation, separating peel dregs, separating raw wine from the peel dregs and wine sediment, and pouring the wine into a jar so that the wine liquid is clear and transparent; 5) after separation, fermenting the raw wine; 6) aging the raw wine liquid obtained from the separation; 7) clarifying and fining after aging so that a colloidal net-shaped substance is generated in the wine liquid, filtering and removing peels; 8) implementing freezing treatment after clarifying; 9) implementing heat treatment after freezing treatment; 10) after heat treatment, blending various trace ingredients of the cherry wine; 11) after blending, removing sediment and suspension, so that the wine liquid is clear and stable; and 12) canning the filtered wine juice by virtue of a stainless steel canning machine, packaging by virtue of a sterile packaging machine and sealing with a cork.
Owner:王战乐
Health care coarse cereal flour and preparation method thereof
InactiveCN106173864AMellow tasteFull of nutritionNatural extract food ingredientsFood dryingPolygonum fagopyrumRhizome
The invention relates to health care coarse cereal flour. The health care coarse cereal flour is prepared from, by weight, 400 parts of whole wheat flour, 40 parts of black rice, 80 parts of buckwheat, 15 parts of black soya beans, 15 parts of peanuts, 23 parts of black sesame seeds, 6 parts of caramel, 10 parts of macadamia nuts, 10 parts of pinenut kernels, 8 parts of walnut kernels, 15 parts of cherry juice, 1.5 parts of ginseng, 4.5 parts of rhizoma atractylodis macrocephalae, 1 part of rhizoma dioscoreae, 11 parts of radix astragali, 3 parts of pericarpium citri reticulatae, 1 part of inner cinnamon bark, 3 parts of radix polygalae, 1 part of colla corii asini, 4.5 parts of radix angelicae sinensis, 7 parts of poria cocos, 4.5 parts of radix paeoniae alba, 5 parts of fructus lycii, 2 parts of fructus schisandrae chinensis, 1 part of spina date seeds and 1 part of cucumber pieces. Due to the fact that the black rice, the buckwheat, the black soya beans, the peanuts, the black sesame seeds, the macadamia nuts, the pinenut kernels, the walnut kernels, the ginseng, the rhizome dioscoreae, the colla corii asini, the cucumber pieces and other substances are added into the flour, the flour is savoury and mellow in taste, abundant in nutrition and has the effects of tonifying the spleen, nourishing the stomach, nourishing yin and blood and boosting the immunity.
Owner:ANHUI YOUYUAN FOOD
Composition capable of reducing collagen peptide glycosylation
ActiveCN109105684APromote absorptionImprove effectivenessNatural extract food ingredientsFood ingredient functionsCherry juiceIngested food
The invention relates to a composition capable of reducing collagen peptide glycosylation, wherein the composition comprises collagen peptide, Haematococcus pluvialis, a concentrated cherry juice anda concentrated pomegranate juice. According to the present invention, the Haematococcus pluvialis, the concentrated cherry juice and the concentrated pomegranate juice in the composition can synergistically reduce collagen peptide glycosylation, such that the utilization rate of collagen can be increased so as to enhance the skin aging delaying effect. The present invention further provides a foodcontaining the composition and a health product containing the composition, wherein the food and the health product have high safety, and are suitable for long-term use.
Owner:SIRIO PHARMA CO LTD
Fresh cherry probiotic beverage and preparation method thereof
The invention relates to a fresh cherry bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with fresh cherry serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh cherry juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh cherry probiotic fermented beverage, fresh cherry probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.
Owner:赵敏
Osmanthus fragrans health tea capable of maintaining beauty and keeping young and preparation method of osmanthus fragrans health tea
The invention discloses osmanthus fragrans health tea capable of maintaining beauty and keeping young and a preparation method of the osmanthus fragrans health tea. The osmanthus fragrans health tea is prepared from the following raw materials in parts by weight: 60-70 parts of chrysanthemum, 30-40 parts of barley, 30-40 parts of osmanthus fragrans, 30-40 parts of lotus, 6-7 parts of white hyacinth beans, 5-6 parts of ham sausage, 7-9 parts of barbeque sauce, 9-10 parts of bitter melon juice, 3-4 parts of minced garlic, 4-5 parts of roasted torreya nucifera, 7-9 parts of kelp, 14-17 parts of fresh cherry juice, 2-3 parts of palm oil, 6-7 parts of asparagus, 1-2 parts of semen cassiae, 1-2 parts of prunus humilis bunge leaves, 1-2 parts of wolfberries, 1-1.5 parts of sunflower flower disc, 1-1.5 parts of radix rehmanniae recen, a proper amount of water and 35-45 parts of nutritional additives. The osmanthus fragrans is added into the health tea. The osmanthus fragrans has the effects of maintaining beauty and keeping young, relieving throat and relieving phlegm and cough, and can be used for treating symptoms such as duodenal ulcer, reed measles, stomach cold and pain, ozostomia, blurred vision and the like; the traditional Chinese medicines added into the health tea have the effects of clearing away the liver-fire, expelling wind-damp, benefiting kidney and improving eyesight, and relaxing bowel.
Owner:ANHUI JUTAI CHUJU HERBAGE TECH
Chinese herbal medicine cleansing milk having anti-aging effect and preparation method thereof
InactiveCN105362120AAnti agingPromote blood circulationCosmetic preparationsAntipyreticSide effectFish oil
The invention discloses Chinese herbal medicine cleansing milk having an anti-aging effect. The Chinese herbal medicine cleansing milk is characterized by comprising, by weight parts, 12-20 parts of cherry juice, 12-20 parts of grapefruit juice, 8-15 parts of fresh cucumber juice, 10-15 parts of Chinese herb extracts, 2-6 parts of liquorice essence oil, 12-15 parts of deep sea fish oil, 12-18 parts of surfactant, 5-8 parts of synergist and 10-30 parts of distilled water. The all natural grapefruit juice, the cherry juice and the fresh cucumber juice are adopted as main raw materials, no harmful chemical substance is added, a preparation process is simple, and the Chinese herbal medicine cleansing milk has effects of antioxidation, skin senescence delaying, moisture retention, anti-wrinkle, cutin softening, melanin fading, anti-inflammation, bacterium inhibition and whitening. Under the permeation of various Chinese herbal medicines, the grapefruit juice, the cherry juice and the fresh cucumber juice can effectively neutralize free radicals, promote facial blood circulation, improve the skin, can effectively eliminate dirt in the skin, have no side effect and are suitable for being used by people having various skins. The various selected Chinese herbal medicines can be purchased in the market easily, and the Chinese herbal medicine cleansing milk is suitable for being widely popularized and used.
Owner:邹健
Cherry collagen polypeptide Fe yoghurt
The invention discloses cherry collagen polypeptide Fe yoghurt and a preparation method thereof. The cherry collagen polypeptide Fe yoghurt is prepared from the following components in parts by weight: 5-10 parts of cherry juice, 1-5 parts of cherry flesh, 1-5 parts of collagen peptide Fe protein powder, 1-5 parts of grosvenor momordica fruit concentrate, 0.5-1 part of thickener, 0.05-1 part of leaven, and the balance of fresh milk. According to the invention, a sterilization method which has little effects on the chemical compositions of cherry juice and cherry flesh is adopted, the cherry juice and cherry flesh are added to yoghurt to improve the taste of yoghurt and increase the purple color, and the cherry juice and cherry flesh are also rich in antioxidants-anthocyanin; the oligopeptide collagen peptide Fe protein powder prepared from scales of tilapia mossambica is better in digestion and absorption than protein, and has the functions of promoting immunity, regulating hormone, resisting bacteria and viruses, lowering blood pressure, reducing blood lipid and the like, and contains Fe element that is generally in lack during the growth of adolescent; the combination of yoghurt, cherry juice, cherry flesh and small molecule collagen peptide Fe protein powder has better taste and health function.
Owner:中山市爱儿乐食品有限公司
Rose lotus leaf tea and preparation method thereof
The invention discloses a rose lotus leaf tea and a preparation method thereof. The rose lotus leaf tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 20-30 of rose, 12-15 of lotus leaf, 5-8 of chrysanthemum, 4-6 of lophatherum gracile, 6-8 of momordica charantia, 4-6 of mulberry leaf, 4-6 of Semen Pruni, 3-5 of Juncus effusus, 3-5 of banana root, 6-8 of licorice, and 25-30 of cherry juice. According to the rose lotus leaf tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The rose lotus leaf tea is convenient to store and eat, can be drinkable after brewing, has ruddy and transparent tea color, is sweet and mellow, has the efficacy of clearing away heat and toxic materials, maintaining beauty and keeping young, losing weight and keeping fit, etc., and is beneficial to body health.
Owner:ANHUI YINGHUA PHARMA
Motherwort health tea for promoting blood circulation and removing stasis and preparation method thereof
Owner:CHUZHOU SHIJI TEA PLANTATION
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