51 results about "Chrysanthemum pacificum" patented technology

The invention discloses a breeding method of laying hens capable of laying high selenium eggs which comprising the following steps: the breeding method is passed through five processes such as henhouse construction, feed preparation, brood period, adult period and egg producing period, the high selenium activity feed is prepared by, by weight, the following raw materials of 35-40 parts of malt, 20-30 parts of corn, 10-20 parts of beans, 10-15 parts of millet, 3-4 parts of astragalus, 2-3 parts of fructus schisandrae, 5-8 parts of salvia mihiorrhiza bunge, 10-15 parts of codonopsis pilosula, 2-10 parts of liquorice, 10-15 parts of chrysanthemums, 10-15 parts of common yam, 2-5 parts of dates and 3-10 parts of sweet wormwood herbs. The selenium content of eggs laid by laying hens which are bred with the method is 20-25 times that of common eggs in the prior art, when the high selenium eggs laid by the laying hens which are bred by the method are eaten, enough selenium can be supplemented simultaneously when protein is supplemented, and selenium containing medicines or health care products in the prior art can be completely replaced.

The invention discloses a hot pot seasoning and a method for preparing the same. The seasoning is prepared by the following components in part by weight: 220 to 260 parts of vegetable oil, 80 to 120 parts of glutinous rice cake hot pepper, 6 to 10 parts of spicy bean sauce, 4 to 6 parts of green wild pepper, 8 to 12 parts of preserved black bean, 0.8 to 1.5 parts of rock sugar, 2 to 4 parts of white spirit, 2 to 4 parts of shallot, 18 to 22 parts of ginger slice, 7 to 9 parts of garlic, 2 to 4 parts of chrysanthemum, 2 to 4 parts of American ginseng and 10 to 14 parts of flavor. The hot pot seasoning containing abundant ingredients is green and nutritional and tastes good.

The invention discloses a fermentation method of chrysanthemum broad bean sauce and belongs to the field of bioengineering. The fermentation method of the chrysanthemum broad bean sauce comprises thefollowing steps: (1) performing pretreatment on broad beans and performing pretreatment on chrysanthemum flowers; (2) making starters; (3) adding all the broad bean starters into a fermentation tank,adding saline water and chrysanthemum flower pulp, stirring uniformly and performing fermentation for 35 to 40 DEG C, wherein weissella confuse, saccharomyces rouxii, pediococcus pentosaceus LBST-L2 and bacillus tequilensis are added in the fermentation process and fermentation is conducted for 30 to 40 days. According to the fermentation method of the chrysanthemum broad bean sauce, the fermentation state of the broad bean sauce under the natural environment is simulated, the obtained broad bean sauce has strong flavor, different cultures are added at different stages, the maturation processof the broad bean sauce is accelerated, the fermentation cycle is shortened to 30 to 40 days, the beneficial active components are increased and the nutritional requirements of modern people are met.

The invention relates to a preparation method of animal feed, and provides a formula of feed capable of meeting the need for protein of partridge and preventing fatty liver of partridge and a preparation method thereof in order to overcome the shortcomings that the existing partridge feed is replaced by chicken feed. The preparation method comprises the following concrete steps of: slicing carrot and cassava, soaking in water together with corn, wheat, cotton seed meal, bran, yellow mealworm and chrysanthemum, grinding, dissolving lysine, methionine, threonine and table salt in warm water, stirring uniformly and standing; adding the ground corn, wheat, cotton seed meal, bran, yellow mealworm, chrysanthemum, carrot and cassava into the fermented liquid, and stirring uniformly; and fermenting, granulating, drying and disinfecting to obtain a finished product. The formula provided by the invention is developed specially according to the raising characteristics of partridge, the preparation technology is simple and easy to operate, and the need for protein of partridge can be met; and the nutrition is comprehensive and balanced, and the problem of fatty liver of the partridge after eating the feed is effectively avoided.

The invention relates to the technical field of extraction of Chinese traditional medicines and particularly relates to a wild chrysanthemum extraction process and a measuring method for total flavonoids in wild chrysanthemums. The wild chrysanthemum extraction process sequentially comprises the following steps of: ethanol extraction, first concentration and filtration, resin adsorption, second concentration, spray drying and the like to obtain a wild chrysanthemum extract. The wild chrysanthemum extraction process and the measuring method for the total flavonoids in the wild chrysanthemums, provided by the invention, have the advantages that the ethanol heating reflux extraction is carried out on the wild chrysanthemums by using an orthogonal experiment method, the wild chrysanthemum extract is not reacted with chrysanthemum components, the total flavonoid component of the wild chrysanthemums can be dissolved to the maximum extent, and therefore, the optimal extraction process is obtained. The extraction ratio of the total flavonoids in the wild chrysanthemums is up to 6.23%, and the content of the total flavonoids is up to 9.5%. The wild chrysanthemums are low in raw material cost and suitable for large-scale industrial production, and therefore, the extraction development for the flavonoids in the chrysanthemums has higher practical significance. Macroporous resin has the characteristics of high adsorbing capacity and high desorption ratio is adopted.

The invention provides a chrysanthemum harvesting machine and a chrysanthemum harvesting method, relates to the technical field of harvesting machinery, and solves the technical problem that the automation degree of chrysanthemum harvesting is low. The chrysanthemum harvesting machine includes a rack, wheels, a hydraulic device, a harvesting platform, a conveying device and a flower storage box; the harvesting platform includes flower partitioning tooth rows, reciprocating cutters arranged below the flower partitioning tooth rows, a comb-tooth flower picking device arranged above the flower partitioning tooth rows and stationary cutter blades arranged at the lower side of the comb-tooth flower picking device. The flower partitioning tooth rows partition off chrysanthemum plants on the movement path of the chrysanthemum harvesting machine into multiple columns, and the comb-tooth flower picking device clamps the flowers of the partitioned chrysanthemum plants; when the stationary cutterblades move to the plants, the comb-tooth flower picking device separates the flowers from the stalks with the assistance of the stationary cutter blades, the flowers fall into an inlet of the conveying device, the chrysanthemum stalks are cut off when the reciprocating cutters move to the stalks, and then the flower picking process is completed automatically. The automation degree of the whole harvesting process is high, and the harvesting efficiency is high.

The invention discloses a chrysanthemum flower baking method in the technical field of Chinese herbal medicine processing in order to solve the problems of easy chrysanthemum flower scorching and ununiform heating in the process of chrysanthemum flower baking. The chrysanthemum flower baking method includes the following steps: fixation: steam is used for fixing chrysanthemum flowers to be processed, the spreading thickness of the chrysanthemum flowers is 4cm to 6cm, and time is 3 to 4 minutes; prebaking: the fixed chrysanthemum flowers are naturally aired to room temperature, and are put into a microwave dryer for prebaking; fine baking: the prebaked chrysanthemum flowers are naturally aired to room temperature, and are put into a baking room for fine baking; dampening: the finely baked chrysanthemum flowers are put into an airing room with an air humidity of 40 to 70 percent for cooling and dampening, and taken out after 10 to 20 days, a finished chrysanthemum flower product is obtained. When the method disclosed by the invention is adopted to bake chrysanthemum flowers, the operation of manually turning the chrysanthemum flowers is reduced, the efficiency of a microwave fixation machine is high, heating is uniform, not only is the color of the obtained chrysanthemum flowers vivid and uniform, but also the case of scorching is not discovered, and the quality of the chrysanthemum flowers is better.

The invention relates to chrysanthemum chestnut liquor, which is prepared from the following raw materials by weight: 10 to 22 kilograms of chestnut, 80 to 95 kilograms of sticky rice, 2 to 6 kilograms of chrysanthemum, 3 to 8 kilograms of Chinese wolfberry, 0.5 to 3 kilograms of Chinese angelica, 2 to 5 kilograms of eucommia bark, 5 to 10 kilograms of tuber fleeceflower root and 4 to 8 kilograms of red jujube. The chrysanthemum chestnut liquor is mellow and soft and full of fragrance, has concentrated aftertaste, can promote body fluid at throats after being drunk, is small in pungency and unique, and has the health-care effects of nourishing kidney and tonifying yin, tonifying spleen and warming stomach, tonifying qi and blood, improving eyesight and invigorating blood circulation, maintaining beauty and keeping young, nourishing liver and kidney, reducing serum cholesterol, improving the immunity of human bodies, resisting ageing, preventing cancer and the like.

The invention discloses a mulberry fruit and grape fruit wine. The mulberry fruit and grape fruit wine is prepared from the following raw materials in parts by weight: 60 to 80 parts of grape, 20 to 30 parts of mulberry fruit, 5 to 10 parts of plum, 40 to 50 parts of white sugar, 3 to 6 parts of wolfberry fruit, 4 to 5 parts of chrysanthemum, 2 to 4 parts of red date, 3 to 5 parts of rocky sugar,5 to 10 parts of Chinese date honey, 10 to 15 parts of honey, and 1 to 3 parts of yeast. The invention also discloses a preparation method of the mulberry fruit and grape fruit wine. The mulberry fruit and grape fruit wine prepared by the preparation method has the advantages that the effects of resisting aging and beautifying the face, nourishing the face and detoxifying, as well as tonifying thespleen and protecting the liver are realized; after drinking for a long time, the effects of caring the heart, adjusting the emotion, delaying the aging and restoring the white luster of the skin arerealized.

The invention discloses an environment-friendly, high-yield and high-quality planting method for flos chrysanthemi. The environment-friendly, high-yield and high-quality planting method includes steps of cultivating seedlings; preparing lands; transplanting the seedlings; managing and controlling water and fertilizers; carrying out top dressing; preventing insects and diseases; carrying out pruning; picking the flos chrysanthemi. The environment-friendly, high-yield and high-quality planting method has the advantages that the death rate of the flos chrysanthemi can be effectively reduced in transplanting procedures, the virus carrying volumes of the seedlings can be reduced to a great extent, and accordingly the quality of the seedlings can be guaranteed; the water and the fertilizers are managed and controlled in planting procedures, top dressing is carried out in the planting procedures, accordingly, flos chrysanthemi plants are neat and robust, and the flos chrysanthemi in flowering periods has healthful flower colors and strong fragrance; large quantities of biological organic fertilizers and plant type sterilization insecticide pesticides are used in planting periods, accordingly, the environment-friendly, high-yield and high-quality planting method is little in environmental pollution, and the flos chrysanthemi is free of pesticide residues; the flos chrysanthemi cultivated by the aid of the environment-friendly, high-yield and high-quality planting method is high in yield and quality, and accordingly the environment-friendly, high-yield and high-quality planting method is applicable to standard large-area flos chrysanthemi cultivation and production and has a high practical value and an excellent application prospect.

The invention discloses an in-vitro chrysanthemum breeding method, belongs to the technical field of biotechnology, and in particular relates to an in-vitro breeding method for chrysanthemum, for mainly solving the problem that the chrysanthemum in the blossoming period is likely to be slimsy when being affected by the environment. The breeding method comprises the following steps: 1, adding a NAA (Naphthalene Acetic Acid) solution and a 6-BA solution into an MS (Murashige / Skoog) solution to prepare a breeding culture liquid; 2, treating stems of chrysanthemum in the blossoming period, washing in clean water and subsequently sterilizing to obtain treated chrysanthemum stems; 3, putting the chrysanthemum stems into an incubator with the breeding culture liquid, controlling the lighting intensity and the lighting time, and touching pollen for artificial pollination; and 4, collecting mature seeds, and naturally drying at a cool place so as to accomplish the in-vitro breeding of chrysanthemum. According to the invention, the breeding process is carried out in the incubator, so that external geographical conditions are avoided, and the ripening rate for in-vitro chrysanthemum culturing is 5%. The method is mainly used for chrysanthemum breeding.

The invention relates to rhodomyrtus tomentosa fruit vinegar, which is prepared from the following raw materials in parts by weight: 120 to 150 parts of rhodomyrtus tomentosa fruits, 50 to 80 parts of potatoes, 5 to 8 parts of white sugar, 20 to 30 parts of dried lily bulb, 20 to 30 parts of hawthorn, 10 to 15 parts of grapefruit seeds, 10 to 15 parts of chrysanthemum flowers, 10 to 15 parts of waxgourd peel, 8 to 12 parts of Chinese galls, 8 to 12 parts of agrimony and 300 to 500 parts of water. A preparation method comprises the following steps of firstly preparing materials to be fermented; then, performing alcoholic fermentation and acetic fermentation to obtain primary fruit vinegar; adding amylopectin to obtain primary fruit vinegar suspension; performing microfiltration and clarification to obtain clarified fruit vinegar; performing ultrafiltration and concentration to obtain ultrafiltration membrane trapped fluid and ultrafiltration membrane permeation liquid; performing vacuum concentration to obtain vacuum concentration juice; mixing the vacuum concentration juice and the ultrafiltration membrane trapped fluid; then, performing sterilization and filling to obtain the rhodomyrtus tomentosa fruit vinegar. The obtained rhodomyrtus tomentosa fruit vinegar is clear and transparent; the fruity fragrance is obvious; the sour and sweet taste is proper; the favor is unique; various vitamins are contained; the nutritional value is high; the method belongs to a high-additional-value processing method.

The invention discloses chrysanthemum flower and haw tea and a making method thereof. The chrysanthemum flower and haw tea comprises the following raw materials in parts by weight of 40-50 parts of chrysanthemum flowers, 20-25 parts of green tea, 15-20 parts of haws, 3-5 parts of tree peony bark, 6-8 parts of jasmine flowers, 2-5 parts of hoveniae semoveniae semen, 4-8 parts of semen cassiae, and8-12 parts of crystal sugar. The chrysanthemum flower and haw tea is rich in nutrition, proper in mouth feel and high in nutrient value, and is a compound cool and refreshing tea beverage capable of removing summer-heat and quenching thirst; the making method is unique, through techniques of enzymolysis, extraction and the like, effective components of the raw materials are deeply parsed, and theflavor, the mouth feel and the nutrients can be improved, and the chrysanthemum flower and haw tea has the efficacy of dispelling wind, clearing heat, calming the liver, improving eyesight, clearing heat and removing toxicity, is suitable for both old and young and has a certain health-care function after being drunk for a long term.

The invention discloses a green tea seasoning bag capable of relieving cough and reducing sputum and a preparation method thereof, relating to the technical field of food processing. The seasoning bag is characterized by comprising a bagged seasoner, wherein the bagged seasoner comprises the following components in parts by weight: 10 parts of dried chrysanthemum, 5 parts of dried dandelion, 5 parts of dried sunflower flower, 5 parts of dried carambola, 5 parts of dried globe amaranth, 5 parts of cooked black soybean powder, 5 parts of dried trollflower and 2 parts of honey. The preparation method comprises the following steps: (1) drying dried chrysanthemum, dried dandelion, dried sunflower flower, dried carambola, dried globe amaranth and dried trollflower which are picked in mountains and naturally sun-dried for later use; (2) washing black soybean, frying by using sand and crushing into powder; (3) bagging and sterilizing dried raw materials; and (4) bagging and sterilizing honey. The bagged seasoner disclosed by the invention adopts simple components and is reasonable in compatibility and has the advantages that proportioning is carried out according to the inherent characteristics of green tea, so that the taste and the efficacy of green tea can be improved; no additive is contained in the bagged seasoner, so that the seasoner is safe and reliable to eat.

The invention discloses a method for planting potted chrysanthemums, and relates to the technical field of planting chrysanthemums for medicinal use, including selection of mother plants, cultivation of chrysanthemum seedlings, soil preparation and furrowing, planting, topping and pruning, potting and filling soil, fertilizer and water management, plant height control, Remove the side buds and peel off the side buds. The method for planting potted chrysanthemums of the present invention can grow high-yield potted plants through steps such as selection of mother plants, cultivation of chrysanthemum seedlings, soil preparation, field planting, topping and pruning, potting and filling, fertilizer and water management, plant height control, side bud removal and side bud stripping, etc. Chrysanthemum, the planting method is not only simple in management, labor-saving and time-saving, but also beneficial to ornamental application, and can carry out large-scale production of potted chrysanthemum, effectively reduces the production cost of potted chrysanthemum, and improves the market competitiveness of enterprises.

The invention discloses a face-beautifying papaya / coix seed wine and a preparation method thereof. The face-beautifying papaya / coix seed wine is composed of the following components in parts by mass: 100-250 parts of coix seed, 300-450 parts of glutinous rice, 200-250 parts of papaya, 10-15 parts of vegetable auxiliary material, 55-65 parts of white sugar, 3-6 parts of osmanthus sauce, 2-5 parts of pectinase, 500-600 parts of water, 5-10 parts of fleece-flower root, 5-10 parts of rose sauce, 5-10 parts of dried chrysanthemum flower and 5-25 parts of active dry yeast. The coix seed wine is composed of pure natural substances, has favorable face-beautifying effect, is simple in preparation steps, can be prepared by common families, and is free of chemical substances.

The invention discloses a drying processing method of chrysanthemum flowers for flower tea with healthcare functions. The method comprises the steps as follows: S1, picking and sorting: picking chrysanthemum flowers, during picking, keeping integrity of chrysanthemum flowers as far as possible, and then sorting the chrysanthemum flowers; S2, spreading: uniformly spreading selected fresh chrysanthemum flowers on an airing plate, putting the airing plate in a room at 25-50 DEG C, and spreading the chrysanthemum flowers until the moisture content is 55%-60%; S3, rocking: rocking the spread chrysanthemum flowers, controlling the temperature in a rocking machine between 230-250 DEG C, making the rocking machine at the speed of 3-8 rpm for 15-40 turns, then, stopping the rocking machine for 20 min, and starting the rocking machine to rotate for 15-40 turns. The nutrient value of the chrysanthemum flower tea and the processing drying efficiency can be improved, the immune function of the human body can be improved, the processing time can be shortened, besides, the final product can keep good flower shapes, the product quality can be improved, the preservation time can be prolonged, and the better color and taste can be effectively kept.

The invention relates to efficient deodorant with pine needle, osmanthus fragrans and a biological active enzyme. The efficient deodorant is composed of a microbial agent, plant extracts, seaweed extracts, the biological active enzyme and water; the microbial agent comprises, by mass, 15-35% of lactobacillus plantarum, 15-35% of beer yeast, 3-6% of bifidobacterium, 3-6% of improved nitrobacterium and 3-5% of enterococcus faecalis; the plant extracts comprise, by mass, 8-15% of osmanthus fragrans extracts, 4-15% of chrysanthemum extracts and 3-8% of pine needle extracts; the seaweed extracts are 1-3% of hornwort extracts. The efficient deodorant with pine needle, osmanthus fragrans and the biological active enzyme is low in cost, high in efficiency, high in adaptability and practical in concrete production and greatly improves garbage disposal efficiency.

The invention discloses a preparation method of strawberry flower fruit wine, which comprises the following steps: 1, after pulping strawberries, adding water with the weight 1-3 times of the strawberry pulp, cooked sticky rice with the weight 10-20% of the strawberry pulp and yeast with the weight 0.01-0.1% of the strawberry pulp, firstly carrying out sealed fermentation for 12 to 48 hours at the temperature of 33 to 38 DEG C, then carrying out sealed fermentation for 1 to 3 months at the temperature of 15 to 25 DEG C, filtering and sterilizing filtrate to obtain strawberry wine; 2, adding chrysanthemum with the weight 1-5% of the strawberry wine, jasmine flower with the weight 0.5-2% of the strawberry wine and fragrans with the weight 0.5-3% of the strawberry wine into the strawberry wine, carrying out sealed soaking for 30 to 90 days, and filtering to obtain filtrate which is the strawberry flower fruit wine. According to the invention, in the preparing process, firstly, the strawberries and the cooked sticky rice are fermented by the yeast to obtain alcohol, then various flowers are soaked, the flowers enable the product to have unique fragrance after being sufficiently soaked, and finally, the prepared strawberry flower fruit wine has rich nutrition, aromatic flavor and unique taste.

The invention discloses eyesight-improving and health-preserving medlar powder which consists of the following raw materials in parts by weight: 50-60 parts of lean pork, 15-20 parts of carrots, 20-30 parts of green soybeans, 10-20 parts of nori, 15-20 parts of peanut powder, 18-20 parts of walnut powder, 6-7 parts of medlar, 5-6 parts of chrysanthemums, 5-6 parts of wild buckwheat, 6-7 parts of selfheal, 5-6 parts of bamboo shavings, 5-6 parts of rhododendron, 4-5 parts of wheatgrass, 4-5 parts of boxthorn leaves, 4-5 parts of another chrysanthemums and the like. The eyesight-improving and health-preserving medlar powder disclosed by the invention has rich nutritions, contains nutritional additives such as the peanut powder and the walnut powder to supplement various nutrients required by a human body and is added with various traditional Chinese medicinal extracts such as the wheatgrass for clearing heat, detoxifying, cooling blood and stopping dysentery, and the bamboo shavings for clearing heat, reducing phlegm, relieving restlessness and arresting vomiting; the traditional Chinese medicines can achieve an extremely good health-protection effect.

The invention discloses a preparation process of dried chrysanthemum flowers, and belongs to the technical field of flower tea preparation. The preparation process comprises the following steps: selection and picking of chrysanthemum flowers: picking healthy and intact chrysanthemum flower buds which have bright colors and grow till one day before blooming, and cleaning the chrysanthemum flower buds with clean water; fixation with steam: steaming the chrysanthemum flower buds with water vapor at the temperature of 99.5 to 100 DEG C for 20 to 30 seconds; three-stage drying: baking the chrysanthemum flower buds subjected to fixation at temperatures of 60 to 65 DEG C, 80 to 85 DEG C and 70 to 75 DEG C in sequence; screening and sorting: screening the dried chrysanthemum flower buds with a sieve of 4 to 6 meshes, and removing debris; moisture regaining: standing the screened and sorted chrysanthemum flower buds for moisture regaining for 35 to 40 hours; and sterilization and bagging: sterilizing the moisture-regained chrysanthemum flower buds at 70 to 75 DEG C, and bagging the chrysanthemum flower buds, thus obtaining the dried chrysanthemum flowers. According to the preparation process, the nutrition of the chrysanthemum flowers is retained, and the chrysanthemum flowers are intact in appearance and bright in color and taste sweet; and brewed chrysanthemum flower tea soup is rich in taste.

The invention discloses a fruit juice and herbal tea biscuit and a production method thereof. The fruit juice and herbal tea biscuit is prepared from the following raw materials of, by weight, 10-20 parts of apples, 10-20 parts of pears, 10-15 parts of pineapples 10-15 parts of flos chrysanthemi, 10-15 parts of mesona blume, 10-15 parts of honeysuckle, 10-15 parts of spica prunellae, 50-100 parts of olive oil, 50-60 parts of fresh milk, 100-200 parts of flour, 50-80 parts of water, and 50-70 parts of white sugar. The production method of the fruit juice and herbal tea biscuit comprises the following steps that the apples, the pears, the pineapples, the flos chrysanthemi, the mesona blume, the honeysuckle and the spica prunellae are prepared into a herbal tea concentrated solution and uniformly blended with the flour; and then the fresh milk, the water and the white sugar are gradually added into a mixture and blended and stirred, a dough is kneaded and baked into the biscuit. The biscuit has the characteristics of being low in fat, good in palatability and not prone to causing inflammation, and has an obvious health care function.

The invention discloses onion shampoo and a preparation method thereof. The onion shampoo is prepared from the following raw materials in parts by weight: 30-40 parts of black soybeans, 40-60 parts of onions, 6-12 parts of white mulberry root-bark, 2-8 parts of black sesame, 11-16 parts of saponin, 15-25 parts of chrysanthemum leaves, 2-8 parts of garden balsam stem and 5-10 parts of mulberry twigs. The onion shampoo is reasonable in formula, is simple to prepare, uses natural materials, has obvious dandruff removal effects and can refresh users, help sleep and prevent colds.

The invention discloses a chrysanthemum and kiwi fruit jam. The chrysanthemum and kiwi fruit jam is prepared from the following raw materials in parts by weight: 40-50 parts of dried chrysanthemum, 30-40 parts of crystal sugar, 50-70 parts of semen juglandis, 80-100 parts of a kiwi fruit juice, 80-100 parts of kiwi fruits, 300-500 parts of white granulated sugar, 15-20 parts of jelly powder and 500-600 parts of water. Meanwhile, the invention also discloses a preparation method of the chrysanthemum and kiwi fruit jam. The chrysanthemum and kiwi fruit jam provided by the invention has the efficacy of improving appetite, nourishing and strengthening body, clearing heat, moistening dryness, restoring consciousness, improving eyesight and the like and also has control and curative effects on various diseases at the same time; and the preparation method is simple and is liable to implement.

The invention discloses flower jelly with a beauty maintaining function and a preparation method of the flower jelly. The flower jelly with the beauty maintaining function comprises raw materials in parts by weight as follows: 8-12 parts of chrysanthemum flowers, 1-3 parts of citric acid, 8-12 parts of lotuses, 15-25 parts of white granulated sugar, 8-12 parts of Chinese rose flowers, 1-3 parts of agar, 8-12 parts of peony flowers, 8-12 parts of camellia flowers, 20-40 parts of milk, 8-12 parts of liquorice roots and 40-60 parts of water. According to the flower jelly with the beauty maintaining function, five kinds of fresh flower petals are added particularly, so that the jelly has the bright color, increases the appetite, has functions of maintaining beauty, keeping young, regulating endocrine, resisting fatigue and resisting ageing, and is particularly suitable for ladies.

The invention discloses a beverage for dispelling effect of alcohol. Every 100 parts of the beverage is prepared from materials (calculated according to dry materials) of, by weight: 1-6 parts of root of kudzu vine, 1-5 parts of white hyacinth bean, 1-6 parts of hovenia dulcis thumb, 1-8 parts of chrysanthemum, 2-12 parts of olive, 1-16 parts of mung beans, 0.1-8 parts of liquorice, 0.1-4 parts of rice vinegar, 2-6 parts of honey, and the balance of purified water. With the beverage, drunkards can be quickly and effectives recovered from hangovers.

The invention relates to the technical field of tea preparation, in particular to a preparation method of chrysanthemum green tea. The preparation method comprises the following steps: (1) picking chrysanthemum flowers, and spreading and withering the chrysanthemum flowers for 3 to 4 hours; (2) putting the chrysanthemum flowers into a rolling machine for non-pressurizing rolling for 1 to 2 hours; (3) putting the rolled chrysanthemum flowers into a green tea fermentation chamber for continuous fermentation at temperature of 28 to 32 DEG C for 8 to 10 hours; (4) putting the fermented chrysanthemum flowers into a dry-frying machine for rolling frying, and after the procedure is completed, obtaining chrysanthemum flower black crude tea; (5) putting the chrysanthemum flower black crude tea into a drying machine for manual rolling drying, taking out the chrysanthemum flower black crude tea, and naturally cooling the chrysanthemum flower black crude tea to obtain a chrysanthemum green tea finished product. The tea obtained based on the method retains effective components of the chrysanthemum flowers, and the produced chrysanthemum flowers are not bitter; 8 to 10 hours are spent on the chrysanthemum green tea fermentation process, so that the chrysanthemum green tea raw material can be fully oxidized, and the mellow taste of the chrysanthemum green tea is enhanced.

The invention relates to the technical field of health tea, in particular to a mulberry leaf chrysanthemum tea. The tea comprises the following components in parts by mass: 10-20 parts of mulberry leaf powder, 20-30 parts of chrysanthemums, 2-8 parts of honey, 3-5 parts of stevioside, 1.2-2.8 parts of cassia seeds, 2.5-4 parts of Chinese wolfberry fruits, 3-4 parts of lemons, 3-5 parts of licoricesections, 3-5 parts of grosvenor momordica fruits, 2-4 parts of tangerine white endocarp and 2-5 parts of loquat leaves. The raw materials of the invention are selected from mulberry leaves and the chrysanthemums, and the combined use enables the efficacy of various medicines to generate a synergistic effect, thereby achieving effective functions of dispersing wind, clearing heat, clearing the liver and improving eyesight. At the same time, the tea can also be used for anemopyretic cold, headache, dizziness, red and swelling eyes, eye dizziness and carbuncle. Experiments prove that with the synergistic effect of the medicines, the tea has the effects of dispersing wind, clearing heat, clearing the liver and improving eyesight.

The invention discloses a production method of a chrysanthemum flower tea bag. The production method comprises the following steps: performing impurity removal, cleaning and airing on fresh chrysanthemum flowers, then performing extraction with hot water to obtain a chrysanthemum flower water extraction solution, performing impurity removal and roller fixation treatment on fresh green tea, then performing enzymolysis treatment with a cellulase solution, a papain solution and a pectinase solution sequentially, then performing vacuum freeze drying to obtain pre-freeze-dried tea, uniformly mixingthe chrysanthemum flower water extraction solution with the pre-freeze-dried tea, then performing vacuum freeze drying treatment again, and performing pulverizing and packaging to obtain the chrysanthemum flower tea bag. Effective components of tea and chrysanthemum flowers can be fully leached by quickly brewing the chrysanthemum flower tea bag produced by the production method disclosed by theinvention, the nutrient utilization ratio is high, and health care functions are good.