103 results about "Chrysanthemum sp." patented technology

The invention relates to a peony flower tea and a preparation method thereof. The peony flower tea is prepared from the following materials according to parts by weight: 5.0-9.0 parts of chrysanthemum flower, 5.0-10.0 parts of Lycium chinense, 4.0-8.0 parts of red date, 2.0-4.0 parts of lemon, 4.0-6.0 parts of Chinese hawthorn, 6.0-15.0 parts of rose, 10.0-40.0 parts of peony flower and / or 10.0-30.0 parts of peony leaves. The preparation method comprises the steps of: 1) weighing chrysanthemum flower, Lycium chinense, lemon and Chinese hawthorn, respectively boiling out with water after being soaked with water for 12 hours, boiling out three times for every material, then merging decoction liquid, and storing at the temperature of 0 to -20 DEG C after concentrating till the amount of material in the solution is 0.1-0.2 g / ml; 2) picking fresh peony flower and / or peony leaves in the squaring stage, putting into cold water for cleaning and then draining water for 2-4 hours; and 3) putting the peony flower or leaves after processing into the decoction liquid after being unfrozen for soaking so as to completely absorb water and then taking out after reaching a saturation state, draining water till no water is on the surface, and air-drying at low temperature till the water content is lower than 5%. The peony flower tea contains active ingredients capable of inhibiting oral bacteria so as to achieve the effects of cleaning oral cavity and preventing dental caries.

The invention discloses rose tea. The rose tea is characterized by comprising, by weight, 1-2 parts of chrysanthemum, 2-3 parts of rose, 2-3 parts of hawthorn, 1-2 parts of semen cassiae, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of crystal sugar, 3-4 parts of corn, 5-8 parts of hulled rice, 1-2 parts of milk powder, 1-2 parts of calendula, 1-2 parts of cushaw flowers, 1-2 parts of pitaya flowers, 1-2 parts of datlily flowers and 1-2 parts of trichosanthes kirilowii leaves. Ice tea prepared through the method is similar to milk tea, can be drunk immediately being brewed, and contains abundant nutrient elements and health-care elements. The hawthorn is capable of promoting digestion and invigorating a stomach, the semen cassiae is capable of relaxing bowels and losing weight, so that the sub-health problem of city white-collar workers is relieved, the immunity of a human body is improved, the blood sugar level and the blood fat level are decreased, and human health is benefited. The life of a person can be prolonged if the person drinks the rose tea for a long term.

The invention relates to spicy shelled melon seeds and a preparation method thereof. The spicy shelled melon seeds are characterized in that the spicy shelled melon seeds are prepared from the following raw materials, by weight: 350-400 parts of shelled melon seeds, 3-4 parts of lobed kudzuvine root, 1-2 parts of common anemarrhena, 3-4 parts of siraitia grosvenori, 4-4.5 parts of chrysanthemum, 1-2 parts of entada phaseoloides, 3-3.5 parts of thyrocarpus sampsonii hance, 5-6 parts of tomentose pummelo peel, 1-2 parts of ginseng fiber, 6-8 parts of a distillate spirit, 25-28 parts of dried white radish, 4-5 parts of hot pepper, 4-5 parts of sesame oil, 15-17 parts of sweet flour paste, 0.1-0.2 part of angelica oil, 60-65 parts of flour, and 6-7 parts of a nutrition additive. According to the present invention, the formula is scientific and reasonable, and the preparation method is unique, such that the spicy shelled melon seeds have characteristics of spicy and crisp taste, unique flavor, mellow taste in the shelled melon seeds, and rich remaining taste; and a plurality of Chinese herbs are added, such that effects of heat clearing, pathogenic fire reducing, liver pacifying, kidney strengthening, blood circulation activating and wind-evil dispelling are provided.

The invention relates to health-care tea, in particular to a chrysanthemum and honeysuckle heat clearing tea bag. The chrysanthemum and honeysuckle heat clearing tea bag is characterized by comprising the following components in percentage by mass: 13-25 percent of chrysanthemum, 6-10 percent of mint, 10-20 percent of common lophatherum herb, 13-20 percent of honeysuckle, 6-10 percent of indigowoad leaf, 3.5-4 percent of dried orange peel and 10-20 percent of green tea. The chrysanthemum and honeysuckle heat clearing tea bag is heat clearing and removing tea. The invention provides the tea drink for clearing and removing heat, clearing liver and improving vision for people who have vigorous liver heat and excessive internal heat to cause ulcers in mouth and nose; the chrysanthemum and honeysuckle heat clearing tea bag is developed based on tea and Chinese herbal medicines, is medicine and food homologic drink prepared from raw materials finely selected from the pure natural plants and has a scientific prescription; a product is processed by utilizing the modern biological technology and has an obvious effect; and the tea bag is packaged with an edible filter paper bag, is convenient to use and has no side or toxic effects after long-term drinking.

The invention relates to a composite mulberry leaf tea liquid buccal tablet and a preparation method of the composite mulberry leaf tea liquid buccal tablet and belongs to the technical field of food. In order to solve the technical problems, the invention adopts the technical scheme that:1, the mulberry leaf is selected: tender mulberry leaves in mulberries grown in an ecological and organic mulberry field are selected; 2, liquorice, peppermint, honeysuckle and chrysanthemum are selected: the liquorice, the peppermint, the honeysuckle and the chrysanthemum growing in an ecological base are selected; 3, the liquorice, the peppermint, the honeysuckle, the chrysanthemum and the mulberry leaves are proportionally made into the composite mulberry leaf tea by the traditional tea making method,the composite mulberry leaf tea is soaked by 80 to 90-DEG C warm boiled water with the mass being 10 times of that of the composite mulberry leaf tea in each time and is then filtered to obtain the composite mulberry leaf tea liquid, and the composite mulberry leaf tea liquid soaked in the second time and the third time is taken; and 4, saturated crystal sugar liquid and the composite mulberry leaf tea liquid are proportionally blended, the buccal tablet is manufactured by the oral buccal tablet manufacture process, and the package is carried out after the inspection qualification. Because ofthe adoption of the technical scheme, the composite mulberry leaf tea liquid buccal tablet and the preparation method have the advantages and positive effects that raw materials are ecological and environment-friendly, the health care function is realized, the processing process is simple, and the market prospects are wide.

The invention discloses mung bean and yellow peach jelly capable of clearing heat. The mung bean and yellow peach jelly is prepared from, by weight, 5-10 parts of gelatine powder, 20-25 parts of carrageenan, 10-15 parts of konjaku flour, 40-50 parts of mung beans, 6-7 parts of fresh ginger, 35-45 parts of green turnip, 40-45 parts of yellow peaches, 1-2 parts of chrysanthemum leaves, 1-2 parts of polygonatum sibiricum, 1-2 parts of mongolian dandelion herb, 15-20 parts of rice flour, a proper amount of citric acid, a proper amount of white granulated sugar, a proper amount of vegetable oil and a proper amount of water. Crisp green turnip dices and crisp yellow peach dices are starched in rice paste and then dried, so that a layer of edible rice paper thin film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices; then the crisp green turnip dices and the crisp yellow peach dices are placed in the vegetable oil for 2-3 seconds, so that a layer of oil film is formed on the surface of the crisp green turnip dices and the surface of the crisp yellow peach dices, the crispness of the crisp green turnip dices and the crisp yellow peach dices can be kept in the jelly, and the chewiness of the jelly is improved. The mung beans have the effects of reducing blood fat, lowering cholesterol, being antiallergic, antibacterial and antineoplastic, enhancing appetite, protecting the liver and kidney, and the like.

The invention provides a sophora flower wine and a preparation method thereof. The sophora flower wine is prepared with the method which comprises the following steps: 1, putting fresh sophora flower, fresh lotus, mulberry leaf, chrysanthemum, Herba Lopatheri and licorice in a rice flavor white wine, and immersing and fermenting to obtain a first grade immersion liquid; 2, adding rock sugar and the rice flavor white wine to the first grade immersion liquid, immersing and fermenting to obtain a second grade immersion liquid, immersing fresh rose in the second immersion liquid according to a weight ratio of 2:7-10, and distilling to obtain a distillate; and 3, carrying out plate and frame press filtration on the obtained distilled solid, and mixing the obtained filtrate with the distillate obtained in step 2 to obtain the sophora flower wine. The sophora flower wine, which ideally combines the unique honey fragrance and elegance of the rice fragrance white wine with delicate fragrances of sophora flower, lotus, and chrysanthemum, has a rich and natural fragrance and a soft and harmonious taste, and has the efficacies of heart clearing and blood cooling after being drunk, is especially suitable for people with hot liver meridians to drink.

The invention discloses an apple vinegar health drink capable of improving immunity. The apple vinegar health drink is prepared by the following raw materials: 0.2-0.5% of dioscoreae rhizome extract, 0.05-0.2% of achyranthes bidentata extract, 0.1-0.3% of radix rehmanniae extract, 0.1-0.3% of poria cocos extract, 1.5-4% of original apple vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated haw juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and the balance of water. The apple vinegar health drink is prepared by the five extracts of traditional Chinese medicines including dioscoreae rhizome, achyranthes bidentata, radix rehmanniae, poria cocos and chrysanthemum which have the function of improving immunity according to the scientific proportion, the extracts of traditional Chinese medicines are supplemented by the original apple vinegar, the apple juice, the haw juice and the honey, reasonable compatibility is carried out on the raw materials, and the natural sweetener-sucralose is added into the raw materials for seasoning. The apple vinegar health drink not only can meet the demand of the people with low immunity for the delicious mouthfeel under the condition of controlling excessive sugar intake, but also more importantly utilizes the traditional Chinese medicines to carry out symptomatic treatment and comprehensive conditioning on the human body and utilizes the comprehensive functions such as nutritional supplement of fruit juice and fruit vinegar, thus achieving the health care effect of improving immunity.

The invention discloses maca and fructus hippophae health-care vinegar. The vinegar is prepared from maca, fructus hippophae, lycium chinense and chrysanthemum. A plurality of traditional Chinese medicines are adopted to mix with the maca, the vinegar is easily absorbed and utilized by human bodies, and the plurality of medicines have multiple treatment and health care functions, so that the human bodies sufficiently absorb various nutritional ingredients. The vinegar is eaten together with edible vinegars in the daily life of users, so that a health care effect on human body can be obtained through daily drinking and eating; and the vinegar is easily absorbed by the human bodies after being mixed with the edible vinegars.

The invention provides a Baccharis dracunculifolia propolis quality control method. The method comprises the following steps: refrigerating a test sample, crushing, uniformly mixing, carrying out ultrasonic extraction with ethanol, filtering, concentrating to obtain an extract, dissolving the extract by ethanol, filtering through a micro-porous film, determining through a high performance liquid chromatography determination process, determining that whether there is Baccharis dracunculifolia propolis or not through the existence or inexistence of artepillin C, and identifying the good and bad quality standard of the Baccharis dracunculifolia propolis through the content of artepillin C. The detection method for distinguishing the Baccharis dracunculifolia propolis and other types of propolis is established for the first time, and a case that artepillin C is a Baccharis dracunculifolia propolis discriminating index and also is a Baccharis dracunculifolia propolis quality evaluation index is provided. The method has the advantages of reasonable design, simple operation, good separating effect, high sensitivity and strong feasibility, and solves an important technical problem in the discrimination and quality control of the Baccharis dracunculifolia propolis.

The invention discloses a chrysanthemum wine which is composed of: 350-450 parts of fresh chrysanthemum, 200-300 parts of rock sugar, and 1500-2000 parts of distillate spirit. According to the invention, fresh chrysanthemum is washed and air-dried; rock sugar is crushed; chrysanthemum and rock sugar are soaked into the distillate spirit; the mixture is covered and sealed; and a refreshing chrysanthemum wine can be obtained after 15-30 days. The chrysanthemum wine provided by the invention has the advantages of low cost, simple preparation, no toxic or side effect, and good taste. The chrysanthemum wine is cool and sweet, and is an ideal body-strengthening and life-preserving product. From a medical perspective, the chrysanthemum wine has the functions of eyesight improving, dizziness treating, blood pressure reducing, weight reducing, liver qi nourishing, intestine and stomach soothing, and blood nourishing.

The invention relates to a chrysanthemum and grosvenor momordica fruit compound beverage and a production method thereof. The compound beverage is prepared from two natural products of chrysanthemum and grosvenor momordica fruits as raw materials and honey, xylitol and the like as auxiliary materials through the working procedures of material preparation, extraction, refining, blending, filling, sterilization and the like, and the product is filled into plastic bottles, glass bottles or pop cans. The chrysanthemum and grosvenor momordica fruit compound beverage produced by the invention is agreeable to the taste, has the efficacies of clearing heat, reducing pathogenic fire, calming the nerves and resisting senility and is a natural health care beverage.

The invention belongs to the technical field, in particular relates to natural healthy fern root brut drink which is processed by fern root, medlar, fructus momordicae, chrysanthemum, mineral spring water and honey. The natural fern root brut drink comprises natural soaking materials consisting of fern root liquid, the medlar, the fructus momordicae, the chrysanthemum, the honey and the mineral spring water. The natural fern root brut drink is characterized in that the natural soaking material comprises the natural fern root, the medlar, the fructus momordicae, the chrysanthemum and the honey, wherein the percentage weight of each component in the total weight of traditional Chinese medicine is as follows: 40-50 percent of natural fern root, 10-20 percent of medlar, 30-40 percent of fructus momordicae, 15-25 percent of chrysanthemum and 10-15 percent of honey; the fern root is cleaned, and then is sliced and is ground by a tool, is mixed uniformly by adding water, is filtered and settled to the fern root liquid for reservation, and the fern root liquid is added into the natural soaking material.

The invention provides a universal SSR (simple sequence repeat) molecular marker CSSR1 for chrysanthemum and related plants, which is used for PCR (polymerase chain reaction) amplification of the marker CSSR1 primer sequences disclosed as SEQ ID NO. 1 and 2. The invention also provides application of the SSR marker in identification of intergeneric cross hybrids of chrysanthemum and Ajania. Besides, the invention also provides a method for amplifying the SSR molecular marker, which establishes a universal SSR molecular marker technical system among chrysanthemum, Ajania and Opisthopappus plant materials. The marker can be used for intrageneric and intergeneric hybrid identification of chrysanthemum, Ajania and Opisthopappus, plant genetic diversity analysis, fingerprint construction, molecular marker assisted breeding and the like, and has very wide application prospects.

The invention provides ''a promoter for generation of glutathione obtaining ingredients from natural objects with high safety'', and provides ''pharmaceuticals, foodstuff, or cosmetics comprising the promoter for generation of glutathione and with glutathione generation promoting effect''. The promoter for generation of glutathione comprises a plant extract comprising Saussurea species, in particular an extract selecting from more than one plant of Saussurea involucrata (Kar.et Kir.) Sch.Blp.), Saussurea medusa Maxim.) and Saussurea laniceps Hand.-Mazz. as active ingredients.

The invention relates to fertilizer for chrysanthemum planting. The fertilizer is prepared from the following raw materials in parts by weight: 65 parts of pig manure, 15 parts of shell, 7 parts of grapefruit peel, 12 parts of peanut cake, 8 parts of mushroom residue, 5 parts of distillers' grains, 13 parts of pottery clay, 16 parts of plant ash, 12 parts of urea, 5 parts of potassium sulfate, 5 parts of diammonium phosphate, 4 parts of calcium superphosphate, 1.5 parts of ferrous sulfate, 0.6 part of sodium selenite, 0.6 part of bacillus, 1.5 parts of yeast, 5 parts of humic acid, 0.6 part ofgibberellin, 0.6 part of naphthylacetic acid and 4 parts of insect repellent and herbicidal additive. The fertilizer is reasonable in composition and adequate in nutrition, can effectively supplementvarious elements required for chrysanthemum growth, guarantee the normal growth of chrysanthemum, and prolong the flowering period of the chrysanthemum; the insect repellent and herbicidal additive prepare by adding climbing groundsel herb, eucalyptus leaves, magnolia flower, folium artemisiae argyi, cortex cinnamomi, shorttube lycoris and herba menthae and enables the fertilizer to have the effects of expelling insects and weeding, so that the survival rate and quality of the chrysanthemum are improved.

The invention discloses a lung-moistening and cough-relieving Bulbus Fritilariae Chinese herbal medicine healthcare beverage. Every 1000 parts by weight of the beverage are prepared from, by weight, 10-15 parts of Bulbus Fritilariae, 5-10 parts of Radix Platycodonis, 6-12 parts of Radix Stemonae, 5-10 parts of white mulberry root-bark, 10-15 parts of olives, 5-10 parts of sweet apricot kernels, 20-30 parts of loquat leaves, 5-10 parts of chrysanthemum flowers, 10-15 parts of Herba Taraxaci, 5-10 parts of Weeping Forsythia, 20-30 parts of snow pears, 3-5 parts of a flavoring ingredient, and the balance of water. The invention also discloses a preparation method of the lung-moistening and cough-relieving Bulbus Fritilariae Chinese herbal medicine healthcare beverage. The beverage is mainly prepared through the following steps: raw material crushing and enzymolysis, microbial fermentation, ultrasonic countercurrent extraction, blending, homogenization, filtration and microporous membrane filtration. The preparation method has the advantages of wide sources and low price in Chinese herbal medicine raw materials, scientific and reasonable formula, simple preparation process, and high extraction of functional components in the Chinese herbal medicines, and the beverage is safe and environmentally-friendly, has no side effects on human bodies, and has remarkable lung-moistening and cough-relieving effects.

The invention provides special fodder for Yunyang black-bone chickens. The basic fodder comprises the following components by proportion: 55-58% of corn, 19-21% of bean pulp, 4-5% of bran, 4% of sophora japonica leaf powder, 4% of microelement vitamin, 5-6% of rock flour, 1% of soybean oil and 4% of a Chinese herbal medicine additive, wherein the Chinese herbal medicine additive comprises the following components by proportion: 65-70% of folium mori, 5% of flos chrysanthemi, 15% of dried tangerine or orange peels, 5-10% of folium artemisiae argyi and 5% of silkworm chrysalis meal, and all the dry components are smashed and uniformly stirred to obtain the Chinese herbal medicine additive. According to the special fodder for Yunyang black-bone chickens, the problem that the variety of chickens and the variety and quality of eggs are nonuniform is solved, the problem that diseases are hard to control is solved, the seasonal characteristic, blindness and regionalism of production are overcome, scale production and industrialized operation are facilitated, the quality safety and constant quality of fresh eggs and black-bone chickens are guaranteed, yolk is orange and bright in color and luster, and egg white is thick and good in taste, the special fertilizer is rich in microelements like selenium, the labor productivity can be improved, and the ecological environment in the countryside is improved.

The invention discloses summer Mingmu Qingre tea. The summer Mingmu Qingre tea is characterized by comprising, by weight, 20 to 30 parts of tea leaf, 2 to 3 parts of chrysanthemum, 1 to 2 parts of cassia seed, 1 to 3 parts of gentian, 2 to 3 parts of mint, 1 to 2 parts of mulberry leaf, 1 to 2 parts of honeysuckle flower, 1 to 3 parts of licorice root, 2 to 4 parts of wolfberry fruit, 0.5 to 1 part of bee honey, and 1 to 2 parts of rock candy. The summer Mingmu Qingre tea is all natural; by packaging the summer Mingmu Qingre tea in sealed packets, drinking is facilitated, and sanitation is achieved; by adding the licorice root, the chrysanthemum and the rock candy, the taste of brewed tea of the summer Mingmu Qingre tea is suitable for the crowd, and the brewed tea is fatigue eliminable; the needs of people for health caring of tea drinks can be met.

The invention discloses a traditional Chinese medicine enzyme tablet candy. The traditional Chinese medicine enzyme tablet candy is characterized in that a formula comprises the following raw materials in parts by mass: 20 parts of ginseng (artificially planted), 20 parts of cordyceps militaris, 15 parts of kudzu root, 15 parts of Chinese wolfberries, 15 parts of haws, 15 parts of sea buckthorn, 15 parts of longan pulp, 15 parts of Chinese yams, 15 parts of jujubes, 15 parts of dark plums, 10 parts of chrysanthemum flowers, 10 parts of shiitake mushrooms, 10 parts of corn stigmas, 10 parts ofcoix seeds, 5 parts of silkworm chrysalis, 5 parts of gynura procumbens and a small amount of bifidobacterium adolescentis. A preparation method comprises the following steps: pulverizing the raw materials, then inoculating the bifidobacterium adolescentis, maintaining at 30-35 DEG C in a fermentation tank for performing fermentation, then performing drying, then performing pulverizing to 150 meshes to obtain fermentation powder, adding the fermentation powder to boiled water, performing heating and stirring, then performing cooling, performing filtering to obtain a filtrate, concentrating thefiltrate, and then performing spray drying, granulating and tabletting to obtain the traditional Chinese medicine enzyme tablet candy. The traditional Chinese medicine enzyme tablet candy is convenient to eat and has obvious effects of improving impotence and premature ejaculation.

The invention discloses a rose and jujube tea and a preparation method thereof. The rose and jujube tea is characterized by being prepared from the following raw materials in parts by weight: 1-5 parts of rose buds, 1-5 parts of denucleated jujubes, 1-5 parts of globe amaranth, 0.1-0.5 part of stevia rebaudian, 1-5 parts of medlar and 1-5 parts of chrysanthemum. The rose and jujube tea finished product is formed by low-temperature drying, smashing, sterilization and packaging. According to the rose and jujube tea, natural and effective components in the raw materials are effectively retained; stevia rebaudian serving as a natural three-generation sweetening agent raw material replaces a sugarcane type sweetening agent so as to adjust the flavor; the problem that a diabetes patient and a fat person cannot easily taste sugar-adding bagged tea is solved. After the bagged tea is brewed, the soup is delicate and pure, and the tea tastes mellow and sweet; if people drink the tea for a long time, the effects of soothing the liver, relieving depression, eliminating phlegm, freeing channels, whitening skin and removing speckles are achieved.

The invention discloses saccharomyces cerevisiae and a method for applying the same to brewing baijiu with flos chrysanthemi flavor. A preservation number of the saccharomyces cerevisiae is CGMCC No.13030, and the saccharomyces cerevisiae is preserved in the Common Microorganism Center of the China Committee for Culture Collection of Microorganisms of the Institution of Microbiology, Chinese Academy of Sciences in No.3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing on September 22nd, 2016. The saccharomyces cerevisiae and the method have the advantages that saccharomyces cerevisiae strains can be effectively applied to baijiu brewing procedures and particularly can be applied to brewing the baijiu with the flos chrysanthemi flavor, and soft and sweet flos chrysanthemi baijiu with crystal baijiu bodies and elegant aroma can be obtained by the aid of the saccharomyces cerevisiae strains and the method.

The invention discloses a preparation method for banana flower fruit wine. The preparation method comprises the following steps: (1) putting banana peels into boiling water to boil for 1 to 5 minutes, taking the banana peels out, cutting into small blocks, adding water which accounts for 1 to 3 times of the banana peels in weight, boiled sticky rice of which the weight is 20-30% that of the banana peels, and yeast of which the weight is 0.01-0.1% that of the banana peels, sealing and fermenting for 10 to 30 days, sterilizing and filtering to obtain the filtrate, wherein the filtrate is banana wine; (2) adding honeysuckle of which the weight is 1-4% of the banana wine, chrysanthemum of which the weight is 2-5% of the banana wine and sweet osmanthus of which the weight is 1-3% of the banana wine into the banana wine, sealing and soaking for 30 to 90 days, and filtering to obtain the filtrate, wherein the filtrate is the banana flower fruit wine. The preparation method has the advantages that in the preparation process, firstly the banana peels and the boiled sticky rice are fermented by the yeast to obtain alcohol, and then various types of flowers are soaked in the alcohol, so the banana is fully utilized, and the resource waste is avoided; the balance flower fruit wine with rich nutrition, heavy fragrance and particular mouth feel is prepared.

The invention discloses a horse feed. The horse feed comprises, by weight, 700 to 800 parts of pulp of Pennisetum purpureum Schum cv.Guiminyin, 100 to 150 parts of leaf of horseradish tree, 70 to 120 parts of alfalfa, 100 to 200 parts of corn flour, 20 to 30 parts of chrysanthemum, 5 to 15 parts of dandelion, 10 to 20 parts of fish meal, 20 to 30 parts of crude protein, 5 to10 parts of costustoot, 5 to 10 parts of dried ginger, 5 to 10 parts of calcium L-ascorbate, 1 to 5 parts of salt and 1 to 5 parts of probiotics. The above-mentioned components are subjected to mixed fermentation for seven days for use. The horse feed is simple in formula and low in cost, realizes rapid growth of a horse and improves the physique and resistance of the horse.

The invention discloses a coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire. The coconut-fragrant citrus fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 200-240 of citruses, 8-10 parts of lysimachia clethroides duby, 9-12 parts of bitter gourds, 12-14 parts of water chestnuts, 30-40 parts of concentrated coconut milk, 20-30 parts of wine, 0.2-0.3 part of a chrysanthemum extract, 1-2 parts of pearl submicron powder, 3-5 parts of radix rehmanniae, 2-4 parts of fructus forsythiae, 5-7 parts of hemp seeds, an appropriate amount of sodium pyrosulfite, an appropriate amount of pectinase, an appropriate amount of angel wine yeast, and an appropriate quantity of acetic acid bacteria. According to the coconut-fragrant citrus fruit vinegar beverage disclosed by the invention, other raw materials are used for being matched with citrus fruit juice so as to prepare the fruit vinegar beverage through fermentation, and the coconut-fragrant citrus fruit vinegar beverage is rich in nutrient substances of amino acids, vitamins and the like, and has high nutrient value; the concentrated coconut milk is added, so that the fruit vinegar has unique mouth feel and fragrance; the lysimachia clethroides duby, the bitter gourds and the like which are added not only contain rich dietary fibers and nutrient substances, but also are matched with added Chinese herbal medicine components such as the radix rehmanniae and the fructus forsythiae, so that the coconut-fragrant citrus fruit vinegar beverage has health-care efficacy of clearing heat to reduce pathogenic fire.

The invention discloses a beautifying saline goose and preparation method thereof. The beautifying saline goose is characterized by being prepared from the following active ingredients in parts by weight: 400-450 parts of goose, 20-22 parts of blackcurrant, 25-30 parts of green plum, 8-9 parts of chickpea, 500-550 parts of pork chop soup, 100-120 parts of laozhao juice, 8-9 parts of sprout, 4-5 parts of rice sprout, 2-3 parts of largehead atractylodes rhizome, 1-2 parts of rhodiola rosea, 3-4 parts of radix paeoniae alba, 2-3 parts of chrysanthemums, 1-2 parts of angelica sinensis, 0.4-0.5 parts of capsaicine, 30-35 parts of salt, 7-8 parts of cinnamon, 9-10 parts of pepper and 600-620 parts of brine. The goose is soaked in capsaicin containing aqueous solution during processing, capsaicin not only has certain bactericidal effect, the shelf life of food can be prolonged, but also the capsaicin has antioxidization effect, the color change caused by radiation and sterilization can be reduced, juice squeezed from green plum and other fruits can be added in boiling, so that the content of vitamins can be increased, and the beautifying saline goose can play a beautifying role by matching the traditional herbal medicine constituents.

The invention relates to the technical field of wine making, and particularly discloses a white mulberry and white grape fruit wine and a preparation method thereof. The white mulberry and white grapefruit wine is prepared from, by weight, 500-900 parts of white grapes, 200-400 parts of white mulberries, 0.3-0.8 part of honeysuckle flowers, 0.25-0.4 part of flos chrysanthemi, 0.1-0.3 part of jasmine flowers, 0.2-0.6 part of fructus lycii, 0.2-0.6 part of lotus seeds, 0.2-0.6 part of fructus ligustri lucidi, 0.05-0.2 part of fructus jujubae and 0.4-0.8 part of walnut kernels. The white mulberry and white grape fruit wine and the preparation method thereof have the advantages that the sweetness of the white grapes is utilized for neutralizing the astringency of the white mulberries, tartaric acid and citric acid produced by the fermentation of the white grapes and the white mulberries in the brewing process have a protective effect on pigments, and with the principle that the color generation mechanism of the white mulberry pigment is the same as that of the white grape pigment, the obtained fruit wine is clear and transparent through the common function of the two pigments; the white mulberry and white grape fruit wine has the unique aroma of original fruits and rich wine fragrance, and is mellow, pure and free of odor.

The invention discloses smoked plum wine with an effect of relieving summer heat and a preparation method of the smoked plum wine. The smoked plum wine is prepared from the following raw materials in parts by weight: 200-220 parts of grapes, 40-60 parts of smoked plums, 30-45 parts of cucumis melo var. saccharinus, 8-12 parts of chrysanthemum nankingense, 6-8 parts of New Zealand spinach, 4-6 parts of banana-plant, 2-4 parts of lotus leaves, 2-3 parts of operculate cleistocalyx immature flowers, 4-6 parts of momordica grosvenori, 2-3 parts of Nodus Nelumbinis Rhizomatis, 1-2 parts of rush, 2-3 parts of arrowhead, 1-3 parts of selaginella uncinata, 2-3 parts of tuber of dwarf lilyturf, 2-3 parts of wintersweet flowers, 4-6 parts of radix polygonati officinalis, 20-30 parts of rock candy, 6-8 parts of yeasts and 10-12 parts of nutrition additives. The smoked plum wine with the effect of relieving the summer heat, prepared by the invention, is savory and mellow in taste, sour and sweet and delicious, has the effects of cooling, moistening the mouth, promoting appetite, helping digestion, enriching and balancing the nutrition and regulating the metabolic function of the body and has multiple health effects of relieving the summer heat, eliminating stagnation, clearing damp, dispelling wind, clearing heat, tonifying spleen and stomach, inducing diuresis, removing toxins, resisting bacteria, diminishing inflammation and the like. The disease-resistant constitution of the body is improved, and the wine is particularly suitable for being drunk in hot summer and has the effects of relieving the summer heat, recovering from fatigue, tonifying qi and refreshing.

The invention discloses herbal tea which is prepared from the following traditional Chinese medicinal raw materials in parts by weight: 10 to 30 parts of lonicera japonica, 10 to 30 parts of mint, 10 to 30 parts of chrysanthemum, 10 to 30 parts of gardenia, 10 to 30 parts of hawthorns and 10 to 20 parts of stevia rebaudiana. The herbal tea has the effects of relieving summer heat, clearing away heat, quenching thirst, promoting the production of body fluids and replenishing water. The herbal tea has the main characteristics of sweet and pure taste, fragrant smell and bright, and beautiful and attractive color, can be processed into varieties such as teabags, bottled tea and canned tea, and has broad market prospect and high popularization value.

The invention discloses an intergeneric distant hybrid creation method of crossostephium chinense and broad-leaved dendranthema vestitum. The method includes the steps that artificial cross breeding is carried out by taking diploid crossostephium chinense in crossostephium chinense genera of compositae as a female parent and hexaploid broad-leaved dendranthema vestitum in chrysanthemum genera of the compositae as a male parent; F1-generation plants are obtained through in-vitro culture on the immature embryos; and hybrid morphology and cytology identification are carried out on the F1-generation material to finally obtain intergeneric true hybrid progenies of the crossostephium chinense and the broad-leaved dendranthema vestitum. According to the intergeneric distant hybrid creation methodof the crossostephium chinense and the broad-leaved dendranthema vestitum, the intergeneric distant hybridization obstacle of the crossostephium chinense and the broad-leaved dendranthema vestitum isovercome, distant hybrid progenies are obtained, and a batch of new germplasm is created.