538 results about "Citron melon" patented technology

The invention discloses a cherry and tomato composite beverage and a preparation method thereof. The cherry and tomato composite beverage is prepared from the following raw materials, by weight, 30-45 parts of cherry, 15-20 parts of tomato, 10-15 parts of guava, 10-14 parts of pitaya peel, 10-15 parts of buckwheat, 14-18 parts of red glutinous rice, 1-3 parts of stevioside, 2-3 parts of very precious flower in Plateau Snow Mountain, 2-4 parts of ginseng fruit, 3-5 parts of grapefruit flower, 1-2 parts of flower of Intermediate peashrub, 1-2 parts of Japanese metaplexis, 12-18 parts of setose abelmoschus, a proper amount of rose wine, and 8-10 parts of a nutrient solution. The cherry and tomato composite beverage prepared in the invention maximally reserves nutritional components of cherry and tomato, has the characteristics of red and uniform color, aroma, sweet and delicious taste, smooth mouthfeel, abundant and balanced nutrition, and simple and feasible technology, has the efficacies of body fluid production promoting, thirst quenching, stomach strengthening, food digesting, pressure reducing, lipid lowering, heat clearing, detoxifying, toxin expelling and face nourishing through the synergistic effect with health care components of traditional Chinese medicines, and can promote digestion, enhance muscle power and improve the oxidation resistance of human bodies through long term drinking.

The invention relates to nonalcoholic nutritious drink for moistening lung and arresting cough, and a method for preparing the same. The nutritious drink is prepared from the following main raw materials in percentage by weight: 30 to 40 percent of common coltsfoot flower fried with honey, lily fried with honey, momordica grosvenori fruits and aqueous extract solution of liquoric root, 30 to 40 percent of lotus root, snow pears, pomelos and rock candy juice and 5 to 15 percent of honey, along with 0.05 to 0.25 percent of a stabilizer, 0.05 to 0.30 percent of edible organic acid, and water by mixing, homogenizing, filling and sterilizing. The nutritious drink is sour and sweet, tasty, unique in flavor and rich in nutrition, and has the functions of supplementing qi, promoting the production of body fluid, moistening the lung, arresting the cough, clearing heat, removing toxicity, reducing phlegm and reducing internal heat. The method for preparing the nutritious drink is advanced in technology, reasonable in process, scientific in raw material selection and high in operability and is suitable for large-scale production.

The invention discloses a preparation method for shaddock peel preserved fruits and prepared preserved fruits. The preparation method orderly comprises the following steps: taking peel of shaddock; cutting the shaddock peel; and cleaning, saccharifying and drying the shaddock peel to prepare the preserved fruits of which the inside and outside of the shaddock peel are dipped with syrup and the water content is 18 to 20 weight percent. A new food with proper mouthfeel is developed, and the utilization rate of the shaddock peel is improved.

The invention discloses a natural shaddock fruit-nectar drink and a preparation method thereof and the prescription of each raw material is (calculated by weight percent): 10-30 portions of pericarp pulp, 10-30 portions of flesh pulp, 5-15 portions of sugar, 25-75 portions of water, 0.1-0.5 portions of conditioner, and proper shaddock essential oil and thickening and stabilizing agent. The production method is that: skinning the shaddock, extracting the essential oil, producing pericarp pulp, producing flesh pulp, blending, homogenizing, degasifying and canning. The drink tastes smooth and rich, sweet and slightly acid and bitter flavor that are specific for shaddock. The pericarp of the shaddock is made full use of, the developing value of the shaddock is greatly improved and the dietary fiber content is increased obviously. The dietary fiber is a nutrient which is urgent to be supplemented to modern people.

The invention provides a method for making a shaddock, apple and tomato ferment health-care beverage and belongs to the technical field of bioengineering. Shaddocks, apples and tomatoes serve as main fermentation raw materials and are peeled and mashed into pulp, raw honey and purified water are added, lactic acid bacterium strains are adopted as fermentation strains, fermentation bacterium liquid with the volume being 1-5% that of fermentation original fluid is added into a fermentation system, fermentation temperature is 25-35 DEG C, pH is 5.0-8.0, fermentation time is about 10 days, and the shaddock, apple and tomato ferment health-care beverage is produced and made. The beverage is fully fermented, various enzymes, vitamins, amino acid and trace elements in the beverage are fully released, the beverage has the special flavors of shaddocks, apples and tomatoes and is sweet, sour, delicious and rich in nutrition, and a traditional fermentation technology is adopted.

The invention provides a radix codonopsis-chrysanthemum lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 80 to 90 parts of glutinous rice, 10 to 12 parts of yellow millet, 10 to 15 parts of soya bean, 8 to 10 parts of asparagus pea, 4 to 6 parts of black sesame, 2 to 3 parts of a mulberry leaf, 3 to 4 parts of a ginseng leaf, 2 to 4 parts of chrysanthemum, 3 to 5 parts of honeysuckle flower, 2 to 4 parts of a broad bean flower, 5 to 7 parts of broad-leaved epiphyllum, 2 to 3 parts of shaddock peel, 3 to 4 parts of radix codonopsis, 1 to 2 parts of a cowpea leaf, 2 to 3 parts of kelp base, 2 to 4 parts of safflower, 3 to 4 parts of cattail pollen, 2 to 3 parts of fleece-flower root and 0.01 to 0.02 part of camellia powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood pressure.

The invention discloses a shaddock peel coarse cereal stir-fried flour. The stir-fried flour is prepared from the following raw materials by weight: 70 to 80 parts of oat kernel, 20 to 30 parts of gordon euryale seed, 40 to 50 parts of seed of Job's tears, 10 to 15 parts of elaeagnus pungens, 15 to 20 parts of hemp seed, 30 to 40 parts of barley grass powder, 20 to 30 parts of shaddock peel, 8 to 12 parts of rose hip, 3 to 5 parts of rhodiola root, 1 to 2 parts of polyalthia root, 1 to 2 parts of perilla leaf, 2 to 3 parts of Indian trumpetflower seed, 1 to 2 parts of dahurian angelica root, 2 to 3 parts of vegetable sponge of luffa, 2 to 3 parts of common coltsfoot flower, 2 to 4 parts of a nutrition additive and a proper amount of coconut milk. According to the invention, a plurality of coarse cereals are soaked in Chinese traditional medicine soup and are then stir-fried and milled, so the stir-fried flour has coconut fragrance and is capable of supplementing the center, boosting qi, nourishing the kidney, securing essence, enriching blood, fostering beauty, dispelling wind, stimulating blood circulation, moisturizing dryness and lubricating the intestine; the added barley grass powder can reduce the probability of canceration, expel toxins, reduce fat, improve human immunity and promote metabolism; and the shaddock peel can remove a peculiar smell and enables the stir-fried flour to have rich fragrance.

The invention discloses a preparation method of shaddock leaven. The preparation method comprises the following steps: performing inoculum enlargement culture, pretreating a shaddock raw material, fermenting, performing after-ripening, filtering and the like, specifically, performing the inoculum enlargement culture to obtain a fermented culture, pretreating, weighing raw materials according to corresponding parts by weight, subculturing the fermented culture according to corresponding parts by volume, performing secondary subculture and secondary fermentation, and performing after-ripening and fermenting to obtain fruit leaven fermented liquid, and secondarily filtering the fruit leaven fermented liquid to obtain natural shaddock fermented stock solution. The preparation method of the shaddock leaven is simple and easy to popularize and has a great development prospect; the natural shaddock raw material is high in yield, wide in source and adequate in supply, so that the preparation cost of the shaddock leaven is greatly reduced; the whole fermenting process is strictly controlled, so that the loss of nutrients of the fruit leaven is effectively reduced and the activity of the leaven is retained to a greater extent.

The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+> / L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.

The invention discloses pomelo and waxgourd moistening-lung noodles, which are prepared from the following raw materials in part by weight: 100 to 110 parts of flour, 5 to 8 parts of buckwheat, 3 to 5 parts of konjac flour, 5 to 8 parts of pomelo flesh, 3 to 5 parts of apple pear, 5 to 8 parts of waxgourd flesh, 3 to 5 parts of pitaya flower, 7 to 9 parts of pomelo peel, 3 to 5 parts of loquat leaf, 1 to 2 parts of loquat flower, 2 to 4 parts of Chinese wolfberry, 1 to 3 parts of boat-fruited sterculia seed, 2 to 4 parts of liquoric root, 5 to 7 parts of waxgourd seed, 1 to 3 parts of salt and 0.1 to 0.3 part of grape seed oil. The pomelo and waxgourd moistening-lung noodles are good in mouthfeel and rich in nutrition and simultaneously have a dietetic and health-care effect of moistening and nourishing lung.

The invention discloses rose-apple jam and a preparation method thereof. The jam is prepared from the following the raw material in parts by weight: 40-60 parts of rose, 200-300 parts of apple, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 5-15 parts of lemon peel, 8-15 parts of jelly powder, 3-8 parts of grapefruit peel and 600-700 parts of water. The preparation method comprises the following steps of: (1) squeezing fresh lemons to obtain lemon juice; (2) shredding fresh lemon peel; (3) shredding fresh grapefruit peel; (4) peeling the apples, removing cores, and cutting into blocks; and (5) putting the rose into water for boiling out, boiling with soft fire till the flowers are in the soft and decayed sate, taking the rose out, adding the apples and white granulated sugar, boiling with stirring for 15-20 minutes, adding the jelly powder, boiling till the jam is thick, adding the lemon juice, lemon peel and grapefruit peel, boiling with stirring for 1-2 minutes, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the rose-apple jam. The rose-apple jam smells strong and tastes fine, soft, sour, sweet and delicious, and has the effects of moistening the skin and stimulating appetite and digestion.

The invention discloses a heat-clearing biscuit made of stevia rebaudiana leaves. The heat-clearing biscuit made of the stevia rebaudiana leaves is prepared from, by weight, 12-17 parts of honey, pomelo flower and fruit jam, 40-50 parts of wheat flour, 3-5 parts of sunflower seed powder, 3-6 parts of peanut kernel powder, 15-20 parts of salad oil, 10-15 parts of eggs, 4-8 parts of butter, 3-5 parts of the stevia rebaudiana leaves, 8-10 parts of pomelo peel, 5-10 parts of watermelon peel, 3-5 parts of frangipani, 5-8 parts of mung beans, 1-3 parts of ammonium hydrogen carbonate, 1-2 parts of baking soda, 2-3 parts of edible salt, 2-4 parts of Chinese hawthorn seed powder, 3-5 parts of green tea powder, 3-5 parts of white paeony root powder and a right amount of water. The heat-clearing biscuit made of the stevia rebaudiana leaves is good in taste and reasonable in compatibility of raw materials, has the efficacy of clearing away heat and toxic materials and makes the watermelon peel and pineapple peel profitable. The stevia rebaudiana leaves are capable of clearing away heat, decreasing internal heat and improving eyesight and can neutralize acidity of the pomelo peel by intrinsic natural sweetness.

The invention discloses a dried pomelo peel and a preparation method of the dried pomelo peel. The dried pomelo peel is prepared through controlling concentration, composition, and dosage of sugar solution and the drying condition according to the elastic structure of a pomelo peel sponge layer itself. The dried pomelo peel has natural crisp taste, residue-free, and keeps the unique taste of citrus maxima, its color is white or yellowish; the dried pomelo peel is not transparent and shrinking. Obviously different from soft and sweet taste and semi-transparent appearance of traditional candied pomelo peel, the dried pomelo peel is a novel food different from the traditional candied pomelo peel; it enriches the variety of the pomelo-style food.

The invention relates to a semi-artificial culture method of phlebopus portentosus. The method includes the following steps: firstly, culturing delonix regia, artocarpus heterophyllus lam seedling andgrapefruit grafted seedling; then transplanting the delonix regia, the artocarpus heterophyllus lam seedlings and the grapefruit grafted seedlings to a field; and when age of the tree reaches 1 year,inoculating the solid strain of phlebopus portentosus on the root systems of the delonix regia, an artocarpus heterophyllus lam treelet and a young or mature grapefruit. After one year of the inoculation, the fruiting bodies of phlebopus portentosus grow under the delonix regia, the artocarpus heterophyllus lam tree and the grapefruit tree and develop mature, and more than 10-80kg of phlebopus portentosus can be produced per 100m<2>. The use of the method can rapidly realize the semi-artificial culture of phlebopus portentosus, as well as industrialization. The semi-artificial culture methodof phlebopus portentosus is simple, saves the process of artificially synthesizing the root source of bacteria, is short in fruiting time, simultaneously harvests economical crop fruits and the fruiting body of boletus, realizes the common harvest of fruits and bacteria, greatly increases output, saves capitals and other corresponding growing cost and improves land use capability.

The invention relates to an enzyme compound having a bowel relaxing effect. The enzyme compound is prepared from, by weight, 1-15 parts of probiotics, 10-120 parts of plant enzyme stock solution and 10-80 parts of traditional Chinese medicine extract, the enzyme compound is prepared by conducting a sterilization process on the traditional Chinese medicine extract, then mixing the extract with the plant enzyme stock solution and inoculating the probiotic florae for airtight fermentation. The traditional Chinese medicine extract is prepared from, by weight, 2-10 parts of sea-buckthorn, 2-10 parts of dahurian rose fruits, 1-8 parts of yam, 2-10 parts of lithospermum erythrorhizon, 2-8 parts of scorched hawthorn fruits, 1-8 parts of tangerine seeds, 0.5-6 parts of grapefruit flowers, 0.5-6 parts of silene aprica, 0.5-6 parts of jujubes and 0.5-5 parts of dried tangerine or orange peels. The enzyme compound enables the probiotics and functional oligosaccharides to be used in a combined mode, the traditional Chinese medicine ingredient is added, the bowel relaxing effect is achieved, and the enzyme compound is suitable for populations who cannot perform blood circulation and hematogenesis due to qi deficiency and accordingly suffer from intestinal moisture loss and constipation.

The invention provides a ganoderma lucidum-kidney bean lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 50 to 55 parts of glutinous rice, 20 to 30 parts of the seed of Job's tears, 8 to 10 parts of purple sweet potato powder, 10 to 20 parts of kudzuvine root starch, 5 to 10 parts of kidney bean, 3 to 4 parts of a bitter apricot kernel, 10 to 12 parts of balsam pear, 3 to 4 parts of pawpaw, 4 to 5 parts of shaddock, 3 to 4 parts of pumpkin, 2 to 4 parts of bean sprout, 5 to 6 parts of a wolfberry leaf, 1 to 2 parts of a Chinese hawthorn seed, 2 to 3 parts of an unprocessed rehmannia root, 5 to 6 parts of ganoderma lucidum, 2 to 3 parts of a rehmannia flower, 1 to 2 parts of Juncus effuseus, 3 to 4 parts of Chinese yam, 2 to 3 parts of kelp base and 0.03 to 0.04 part of pseudo-ginseng powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hyperlipidemia.

The invention discloses a preparation method of honey pomelo tea. The preparation method of honey pomelo tea comprises the following steps: coating pomelos with salt, washing the pomelos and peeling off the pomelo peel; taking pemelo pulp out and tearing the pemelo pulp into small pieces, cutting the peeled pomelo peel into filaments, putting the filaments in salt water and pickling the filaments for a period of time; then putting the pickled pomelo peel in clear water, cooking for 10-20 minutes by moderate fire until the pickled pomelo peel is softened and is free of bitter taste; subsequently, putting the processed pomelo peel and pulp in a clean and oil-free pan, adding water and rock candy, slowly decocting by soft fire until a mixture is sticky and the pomelo peel is golden and bright; cooling the mixture, adding honey into the mixture and uniformly stirring to obtain the honey pomelo tea, packing the honey pomelo tea in a sealed tank for storage. The honey pomelo tea prepared by the method has the benefits of wetting throat and reducing sputum, conditioning flatulence, improving digestion, improving constipation and decomposing grease.

The invention discloses flos-magnolia-containing chicken feed. The feed is produced by, by weight, 50-55 parts of corn starch, 15-20 parts of cottonseed meal, 5-8 parts of rice bran powder, 5-8 parts of flaxseed powder, 22-26 parts of soybean meal which contains more than 48% of crude protein, 3-6 parts of argy wormwood leaves, 0.5-1 part of fish meal, 1-2 parts of garlic powder, 1-2 parts of feed-grade dibasic calcium phosphate, 0.3-0.8 part of rice bran oil, 0.2-0.4 part of salt, 0.1-0.3 part of choline chloride, 0.1-0.2 part of lysine, 0.1-0.2 part of methionine, 2-4 parts of oil residues, 0.4-0.8 part of multivitamin, 0.5-1 part of peanut oil, 0.1-0.5 part of purslane lyophilized powder, 15-25 parts of fresh brewer's grains, 2-5 parts of muyu stone powder, 3-5 parts of flos magnolia petal powder, 0.1-0.4 part of vinegar zeolite powder, 0.5-1 part of pomelo petal powder, 1-2 parts of snake gourd seed powder and 4-6 parts of traditional Chinese medicine additives. According to the feed, the utilization rate is improved, the material-meat ratio is reduced, and growth is promoted.

The invention relates to a sweet pomelo moon cake which comprises a wrapper material and a filling material. The sweet pomelo moon cake is characterized in that the filling material comprises the following raw materials in parts by weight part: 20-30 parts of pomelo juice, 15-25 parts of pomelo peel, 15-25 parts of white gourd, 3-7 parts of white granulated sugar and 3-7 parts of peanut oil; and the wrapper material comprises the following raw materials in parts by weight: 10-20 parts of fine flour, 2-4 parts of peanut oil and 1-3 parts of white granulated sugar. According to the sweet pomelo moon cake, nutritive ingredients of a pomelo and specific fragrance of the fresh pomelo are maintained basically.

The invention discloses a pomelo fruit jelly and a preparation method thereof. The pomelo fruit jelly includes the following raw materials with the parts by weight: 10 to 30 percent of pomelo fruit and pomelo peel, 8 to 15 percent of fruit jelly powder, 10 to 20 percent of white granulated sugar, 5 to 10 percent of grape, 1 to 3.5 percent of honey, 1 to 3 percent of edible additive and 0.2 to 0.5 percent of potassium sorbate are provided, and the rest is water. The preparation method is as follows: firstly, the pomelo is cleaned out, the pomelo fruit is taken out and the pomelo peel is cut; then, the pomelo fruit and the pomelo peel are frozen quickly at low temperature after the pomelo fruit and the pomelo peel are braised and boiled at high temperature, added with the white granulated sugar, grape sugar, the honey, citric acid and common salt after being frozen quickly, then is braised and boiled at high temperature to be made into sauce, and then the sauce is added with the water, the fruit jelly powder, the granulated sugar, an emulsifying agent, an acid regulator and the potassium sorbate to prepare the fruit jelly. In the invention, the pomelo peel and the pomelo fruit are processed into the fruit jelly, the taste is unique and the mouthfeel is proper, the pomelo fruit jelly keeps the original rich vitamin and dietary fiber of a pomelo, enhances the assimilation function of the human body, is fit for the taste of the hobbledehoy and the old, effectively improves the rate of multipurpose utilization of the pomelo product and the pomelo inferior, and increases the added value of the product.

The invention relates to a composite flower-fruit enzyme beverage preparation method, wherein natural pollution-free seasonal fruits are used as raw materials, and comprise, by mass, 1-3 parts of lemon, 1-3 parts of pineapple, 5 parts of grape, 1-3 parts of vatica mangachapoi blanco, 1-3 parts of apple, 1-3 parts of grapefruit, 1-3 parts of papaya, 1-3 parts of mulberry, 1-3 parts of red-core pitaya, 1-3 parts of kiwifruit, 1-5 parts of longan, and the like. The preparation method comprises: adding a proper amount of water to the raw materials, crushing, stirring, mixing to prepare a composite flower-fruit mixing liquid, extracting the supernatant, adding 7.5 parts of rock candy, 0.01-0.07 part of lactic acid bacteria, and 0.01-0.09 part of yeast, carrying out fermenting for 3-6 months by using a borosilicate glass brewing device, filtering after the fermenting, disinfecting, and filling so as to obtain the composite flower-fruit enzyme beverage, wherein the filling is bottling or boxing. According to the present invention, the composite flower-fruit enzyme beverage has effects of immunity improving, detoxifying, blood purification, spleen and stomach regulating, endocrine regulation and sufficient physical strength achieving.

The invention discloses dendrobium anti-alcohol liver protection tea and a preparation method thereof, and the dendrobium anti-alcohol liver protection tea is composed of the following raw materials by weight: 20-30 parts of dendrobium, 80-100 parts of white tea, 16-22, parts of penthorum chinense pursh, 10-15 parts of jequirity stem, 6-12 parts of Chinese wolfberry leaf, 3-6 parts of phyllanthus urinaria, 4-8 parts of pomelo peel 6-9 parts of radix puerariae, 1-3 parts of milk thellostle, 2-5 parts of purple flower ssowthistle, 1.5-2.5 parts of chamomile, 1-2 parts of water chestnut leaf, 2-3 parts of gardenia, 0.5-1.5 parts of Melissa, 1-2 parts o spearmint, and the proper amount of water. The dendrobium anti-alcohol liver protection tea has the effects of clearing heat, detoxifying, dispelling the effects of alcohol, removing jaundice, resolving dampness, and protecting liver, can accelerate the metabolism of ethanol, reduces blood ethanol concentration, has a protective effect on the liver, can reduce the damage to the liver, can help to treat alcoholic fatty liver, alcoholic fatty liver, alcoholic liver fibrosis and alcoholic cirrhosis caused by alcohol drinking by long-term drinking, is free of side effect, and has wide application prospect and enormous economic benefits.

The invention relates to a formulation of special flavor ribbon fish caviar and a manufacturing technology of the special flavor ribbon fish caviar. The caviar is manufactured by taking fresh ribbon fish roes, edible salt, white granulated sugar, monosodium glutamate, cooking wine, mature vinegar, starch, grapefruit water and purified water as raw materials. The formulation of the special flavor ribbon fish caviar is characterized in that the formulation comprises the raw materials based on parts by weight: 100 parts of ribbon fish roes, 6-7 parts of edible salt, 20-22 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.4-0.6 part of cooking wine, 15-17 parts of starch, 0.4-0.6 part of mature vinegar, 145-155 parts of grapefruit water and 140-160 parts of purified water. The manufacturing technology of the ribbon fish caviar comprises the steps of cleaning the fresh fish roes, removing membranes, pulping, filtering, flavoring and cooking. The formulation of the special flavor ribbon fish caviar and the manufacturing technology of the special flavor ribbon fish caviar are simple in technology, low in cost, strong in maneuverability, unique in product flavor and rich in nutrition.

A dumpling made of glutinous rice wrapped by reed leaves for the patients of diabetes and cerebrovascular disease is prepared from glutinous rice and the gourds and fruits, such as green plum, pineapple, white gourd, walnut kernel, raisin, bean, chestnut, black rice, pumpkin, banana, etc. It contains Ca, P, K, Na, Mg, Cl, Fe, Zn, Cu, Cr, Mo, Co, Se, Ni, V, F, I, VA, VB, VC and VE.

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

The invention belongs to technical field of tea science, and in particular relates to a novel method for preparing grapefruit scented tea. The method comprises the following steps of: processing a tea blank of baked green tea, screening grapefruit fresh flowers, scenting the flowers twice continuously, drying and the like. According to the method, processes of drying over repeated fire, ventilating and spreading for cooling in the conventional process for scented tea are eliminated, so that the time of scenting the flowers is shortened. According to the method, the tea blank of the high-gradebaked green tea is selected, and new flower scenting process parameters are adopted, so that the grapefruit scented tea is fresh, sweet and mellow, elegant and tasteful, fresh and mellow and lasting in flower charm; and the quality of the grapefruit scented tea is improved, so that the grapefruit scented tea is classified into the top ranks of tea products. According to the method, grapefruit flowers which are discarded by fruit growers in the 'flower thinning and fruit thinning' processes are utilized, so that the utilization rate of resources is improved, and the income increase of the fruit growers is promoted; the scenting season of the grapefruit scented tea follows the production season of spring tea, so that the second marketing peak can be formed after the spring tea marketing peak, the incomes of tea growers are improved, and the vigor of industry is improved.

The present invention provides an oral drug special for treatment of drunkenness syndrome, wherein the oral drug has characteristics of good therapy effect, safety and reliability, and no side effect. The oral drug of the present invention has the following characteristics that: lobed kudzuvine root, villous amonmum fruit, raosin tree seed, combined spicebush root, angelica, lucid ganoderma, purslane and lotus leaf are adopted as sovereign drugs; dried plum, mulberry, bamboo shavings, dolichos lablab, lightyellow sophora root, lesser galangal rhizome, climbed clubmoss herb and prepared commonmonkshood daughter root are adopted as minister drugs; with lobed kudzuvine flower bud, wild dendranthema flower, jasmine, lanatehead saussurea herb, subshrubby peony flower, lily, mangnolia and safflower, effects of yin nourishing, dryness moisturizing, fluid production promoting, thirst quenching, and vigour reinforcing are provided, the stomach discomfort is relieved, the thick drug taste after mixing the traditional Chinese drugs is adjusted, and the fragrant taste is increased; pear, sugar cane, yacon, bengal waterdropwort herb, pomelo, water chestnut, apple, carrot, honey and yeast provide effects of qi benefiting, blood controlling, heart benefiting, lung astringing, dampness eliminating, vomiting stopping, qi depression relieving and stagnation eliminating, dryness moisturizing and intestinal tract lubricating, and are adjuvant drugs; with combination of the drugs in the formula, effects of qi benefiting, yin nourishing, liver protecting, nerve calming, palpitation stabilizing, qi regulating, vomiting stopping, spleen and stomach strengthening, and heart enhancing are provided.

The present invention provides a fruit enzyme and a preparation method thereof. The fruit enzyme consists of the following raw material compositions in parts by weight: 20-25 parts of grapefruit skins, 15-25 parts of papaya, 10-20 parts of watermelon rinds, 10-15 parts of tomato skins, 10-15 parts of cucumber skins, 11-13 parts of wax gourd skins, 11-15 parts of kiwi fruit peels, 10-15 parts of wild strawberries, 7-11 parts of folium artemisiae argyi, 6-10 parts of mulberry leaves, 6-10 parts of rhododendron simsii, 5-10 parts of Hangzhou white chrysanthemum, 4-7 parts of citrus bigarradia white flower petals, 8-11 parts of olives and 20-30 parts of crystal sugar. The enzyme has a strong antioxidant activity, can help scavenge human body free radicals, and protects human body tissue cells from damages and injuries of the free radicals. When human body is exposed to sensitizing substances, the fruit enzyme can also play the anti-histamine effect, thus reduces or avoids the allergic reactions, can prevent the interference of allergic diseases, improves the human body immunity and enhances the body's anti-virus capabilities.

The invention discloses a fruit tea with honey and a production method thereof. The production method includes peeling cleaned pomelo and tangerine, respectively crushing and juicing pulp of the pomelo and the tangerine, shredding the pomelo peel and the tangerine peel, subjecting the shreds to steam bittering respectively, freezing the pomelo juice, the tangerine juice, the pomelo peel shreds and the tangerine peel shreds at -30 DEG C, keeping in cold storage at -18 DEG C, thawing at the room temperature, adding, by weight, 600g of honey, 180g of the pomelo juice, 125g of the tangerine juice, 30g of the pomelo peel shreds, 20g of the tangerine peel shreds and 30g of purified water per 1000g of finished product, mixing and heating to 60 DEG C, and adding 2.7g of malic acid and 2.3g of citric acid sequentially, repeating mixing, canning, performing bath sterilization at 115 DEG C-120 DEG C for 45 minutes, and cooling to obtain the canned fruit tea with honey. The fruit tea with honey is sweet and refreshing, and has the effects of moisturizing intestines and cleaning lung, lowering fire and removing freckles, smoothing skin for beauty, helping digestion, lowering blood viscosity and reducing blood clot.

The invention relates to a highest grade pathogenic fire reducing tea, which comprises the following raw materials by weight: 300-350 parts of a green tea juice, 100-120 parts of pomelo, 40-50 parts of apple, 20-30 parts of bitter gourd, 20-30 parts of wax gourd, 5-7 parts of creeping liriope, 5-7 parts of matricariarecutita, 3-5 parts of balloon flower, 5-6 parts of ginseng, 5-6 parts of trollius chinensis bunge, 5-6 parts of lemongrass, and the like. According to the highest grade pathogenic fire reducing tea, the decoctions of bitter gourd and wax gourd are added so as to provide a good pathogenic fire reducing effect and provide a fat removing effect; the pomelo fruit particles are added so as to provide characteristics of sweet, sour and delicious taste and rich nutrition; and extracts of creeping liriope, matricariarecutita, balloon flower, ginseng, trollius chinensis bunge and the like are added so as to improve effects of dampness removing, dryness-syndrome moisturizing, heat clearing and pathogenic fire reducing tea, such that the highest grade pathogenic fire reducing tea is especially for people easily suffering from excessive internal heat.