102 results about "Chrysanthemum sp." patented technology

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 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 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 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 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 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.

The invention discloses a preparation method of rhodiola rosea scented tea. The preparation method comprises the following steps: A. slicing rhodiola rosea, namely grinding the dried rhodiola rosea; B. drying the rhodiola rosea, namely drying the rhodiola rosea ground by the step A at 100-110 DEG C so as to obtain rhodiola rosea powder with moisture content being 3%-5% for later use; C. selecting flowers, namely selecting fresh chrysanthemum flowers; D. scenting, namely scenting the fresh chrysanthemum flowers twice; and E. bagging, namely packaging the rhodiola rosea powder obtained from the step B with the chrysanthemum flowers obtained from the step D together in non-woven fabric bags. Compared with the prior art, the rhodiola rosea tea disclosed by the invention has the faint scent of chrysanthemum flowers in soup, is fragrant, and can be used for solving the problems that pure rhodiola rosea tea is not suitable for people with flaring up of deficiency fire and slightly heat constitution to take for a long time.