31 results about "DISODIUM GLYCYRRHIZATE" patented technology

The invention discloses a herba selaginellae revival moisturizing cream and a preparation method thereof. The herba selaginellae revival moisturizing cream comprises main active components and auxiliary components, wherein the main active components are prepared from the following active pharmaceutical ingredients in parts by mass: 10-50 parts of herba selaginellae, 10-50 parts of peach blossom, 10-50 parts of hyacinth bletilla and 10-50 parts of pseudo-ginseng; and the auxiliary components comprise: A: triglyceride, polydimethylsiloxane, sterin and cetearyl alcohol; (2) B: water, glycerol, carbomer, panthenol and disodium EDTA (ethylene diamine tetraacetic acid); (3) C: triethanolamine; and (4) D: sodium hyaluronate, disodium glycyrrhizinate, daily flavor and DMDM hydantoin (1,3-Dimethylol-5,5-dimethylhydantoin). The preparation method of the herba selaginellae revival moisturizing cream comprises the following steps: dissolving the main active components in B, and respectively heating B and A to 85 DEG C; adding C into B, uniformly stirring, adding A into the B-C mixed phase, homogenizing, cooling to 45 DEG C, adding D, stopping stirring while the temperature reaches 36 DEG C, and discharging to obtain the herba selaginellae revival moisturizing cream.

The invention belongs to the technical field of mask materials and discloses a gradual-dissolution type hydrating mask and a preparation method of the gradual-dissolution type hydrating mask. The preparation method of the gradual-dissolution type hydrating mask comprises the steps that firstly, a mixed aqueous solution of starch acetate and starch sugar is mixed with a hydrating active ingredient aqueous solution or a mixed aqueous solution of a hydrating active ingredient and disodium glycyrrhetate, the mixture is evenly dispersed, and then a spinning solution is obtained; and secondly, electrostatic spinning is conducted on the spinning solution, collection is conducted through a collecting device, and then the gradual-dissolution type hydrating mask is obtained. The gradual-dissolution type hydrating mask is characterized by having dissolvability, high absorbability and being natural, environmentally friendly and healthy. The difference between a traditional mask and the gradual-dissolution type hydrating mask is that activated matter is carried by fiber, mask liquid and a matrix are integrated, and the gradual-dissolution type hydrating mask is in a dried fibrous membrane form normally; in this way, the risks of oxidation, degradation and microbiological contamination in the liquid state are lowered, and the gradual-dissolution type hydrating mask is convenient to transport and store. Use of the gradual-dissolution type hydrating mask is simplified, and it is only needed to wet the mask before use. The permeation capacity to the skin of the gradual-dissolution type hydrating mask is improved because of the high specific surface area of the nanometer fiber mask.

The invention belongs to the technical field of oral cavity nursing liquid, and relates to natural active bacterium restraining mouthwash by using marine oligosaccharides as a core component. The mouthwash comprises the components of the marine oligosaccharides, composite vitamins, semen sterculiae lychnophorae, a sweetening agent, a flavoring agent, potassium sorbate and water, wherein the marineoligosaccharides are small-molecular-weight carbohydrate substances extracted from marine animals and plants, and the sweetening agent is stevioside, licorice roots, disodium glycyrrhizinate or tripotassium glycyrrhizinate. The mouthwash disclosed by the invention is wide in application range and convenient to use, has the effects of cleaning teeth, restraining bacteria, resisting viruses, preventing tooth decay and promoting repairing of oral mucosa and does not have any toxic or side effects.

The invention provides a preparation method of sodium glycyrrhizinate and hydrates thereof. The preparation method comprises the following steps: 1) preparing a crude product of glycyrrhizic acid; 2) preparing disodium glycyrrhizinate; 3) preparing a hydrate of disodium glycyrrhizinate; 4) preparing trisodium glycyrrhizinate; 5) preparing a hydrate of trisodium glycyrrhizinate. Glycyrrhizic acid and sodium hydroxide are adopted in traditional processes to generate trisodium glycyrrhizinate, two carboxyls with weaker acidity in glycyrrhizic acid are displaced through acidification of glacial acetic acid to obtain monosodium glycyrrhizinate, and then monosodium glycyrrhizinate is alkalized to obtain disodium glycyrrhizinate. 75% of crude product of glycyrrhizic acid is selected as the raw material and is refined to obtain a refined product of glycyrrhizic acid with content above 98%. Glycyrrhizic acid is used for generating different disodium glycyrrhizinate and hydrate thereof and trisodium glycyrrhizinate and hydrate thereof by controlling different pH values. The whole process is simple to operate, is mild in reaction conditions, is easy in control of quality, is high in conversion rate and is suitable for large-scale preparation.

The invention relates to a pharmaceutical composition, in particular to a pharmaceutical composition of acetaminophen and glycyrrhizic acid or medicinal salt thereof or medicinal derivative thereof. The weight ratio of acetaminophen to glycyrrhizic acid or medicinal salt thereof or medicinal derivative thereof is (40:1)-(1:1). Glycyrrhizic acid medicinal salt or glycyrrhizic acid medicinal derivative is selected from mono-ammonium glycyrrhizinate, diammonium glycyrrhizinate, monopotassium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizate, trisodium glycyrrhetate, magnesium isoglycyrrhizinate, glycyrrhetinic acid or glycyrrhizin. The invention further relates to an oral drug prepared from the pharmaceutical composition, and the oral drug can be tablets, capsules or particles. By the adoption of the pharmaceutical composition, liver injury caused by acetaminophen can be reduced to a certain extent, using convenience is ensured, and therefore a solution is provided for safer and more efficient use of acetaminophen.

The invention provides a cefixime dispersible tablet, which relates to the technical field of medicine. The raw materials include: cefixime, polyoxyethylene (20) sorbitan monooleate (Tween 80), loquat dew, disodium glycyrrhizinate, Aspartame alitame, xanthan gum, citric acid, pentaerythritol, folded carboxymethyl starch sodium; including the following steps: mixing cefixime, disodium glycyrrhizinate, aspartame Methyl ester alitame and folded carboxymethyl starch sodium were subjected to ultrafine treatment until the granules were 200-250 mesh, sieved, mixed evenly to obtain a mixture; the remaining components were added to deionized water for ultrasonic treatment, and microwaved to obtain a solution; The mixture is added into the solution, microwaved, added to a high-efficiency wet granulator, and granulated; dried and compressed into tablets. The surface area of ​​the tablet of the invention increases after being dispersed, which can promote the dissolution and absorption of the medicine in the body, and can reduce the burden of the medicine on the gastrointestinal tract. It is convenient to take and take after dispersing with water.

The invention is suitable for the technical field of food, and provides a low-sugar chocolate liquor as well as a preparation method and application thereof. The chocolate liquor comprises the following components: cocoa liquor, cocoa butter, hydrogenated vegetable oil, vegetable protein, palmitic acid N-hydroxysuccinimide ester, glyceryl monostearate and a sweetener, wherein the sweetener includes disodium glycyrrhizinate and curculin. The chocolate liquor provided by the invention has low sugar content and higher protein content, can improve lipophilicity of the vegetable protein and the sweetener through the compound action of the palmitic acid N-hydroxysuccinimide ester and the glyceryl monostearate so as to improve the compatibility between of the vegetable protein and the sweetener with the cocoa liquor, the cocoa butter, the hydrogenated vegetable oil and other oils and improve the problem that the chocolate liquor is prone to frosting. In addition, the sweetness, fragrance andmouthfeel of the chocolate liquor can be significantly improved through the synergistic effect of the disodium glycyrrhizinate and the curculin.

The invention belongs to the technical field of toothpaste production and particularly relates to a GUF radix-glycyrrhizae-active-component composition and GUF radix glycyrrhizae toothpaste containingthe same. The GUF radix-glycyrrhizae-active-component composition is compounded by dipotassium glycyrrhizinate, ammonium glycyrrhizinate, disodium glycyrrhizinate, stearyl glycyrrhetinate according to the mass ratio of (0.5-1):(0.5-1):(0.1-1):(0.1-1). The GUF radix glycyrrhizae toothpaste comprises, by weight, 0.01-10 parts of GUF radix-glycyrrhizae-active-component composition, 30-80 parts of moisturizing agent, 10-30 parts of abrasive, 0.1-10 parts of foaming agent, 0.1-15 parts of thickening agent, 0-2 parts of aromatic, 0-1 part of pH buffer agent and 0-0.2 part of pigment. By reasonablematerial combination, the GUF radix glycyrrhizae toothpaste containing the GUF radix-glycyrrhizae-active-component composition has healthcare functions of eliminating oral inflammation and inhibitingoral bacteria.

The invention relates to colistin sulfate soluble powder with improved solubility as well as a preparation method and application thereof. The powder consists of the following components in parts by weight: 15 parts of colistin sulfate, 3 to 5 parts of L-tryptophan, 3 to 5 parts of citric acid, 2 to 3 parts of polyvinylpyrrolidone PVPK30, 40 to 70 parts of lactose, 2 to 4 parts of lauryl sodium sulfate, 4 to 9 parts of polyethylene glycol 6000 and 4 to 7 parts of disodium glycyrrhizinate. Organic acids (the L-tryptophan and the citric acid) serving as cosolvents can improve the solubility of the colistin sulfate soluble powder in water. The polyvinylpyrrolidone PVPK30 also has good dissolving performance in water, and is used as a cosolvent for the colistin soluble powder in water. The lactose is used as a filler. The lauryl sodium sulfate and the polyethylene glycol 6000 are used as a solubilizer and a surfactant, and can also improve the solubility of the colistin sulfate soluble powder in water. The disodium glycyrrhizinate is used as a sweetening agent, and improves the palatability of medicines.

The invention belongs to the technical field of medicine and particularly relates to injection liquid for treating brain traumas and disturbance of consciousness after a brain operation and a preparation method of the injection liquid. The injection liquid is mainly prepared from active ingredients including edaravone, sodium chloride, cysteine hydrochloride, disodium glycyrrhizinate, methylparaben, a pH regulation agent and injection water. The prepared injection liquid is free of bubbles, adhesion of bubbles on an ampoule mouth is avoided, the phenomenon that visible foreign matter is not qualified due to carbonization of medicine liquid in the high-temperature sealing process is effectively avoided, the injection liquid is stable in mass and simple in process, and it is inspected through long-term experiments that all indexes meet specifications.

The invention discloses momordica grosvenori drink. Raw materials of the momordica grosvenori drink include: momordica grosvenori, tippy tea, honeysuckle, smilax glabra, wild chrysanthemum flower, folium sennae, peach kernel, coptis chinensis, kudzu vine root, scutellaria baicalensis, dioscorea nipponica makino, radix sophorae tonkinensis, sophora flavescens, sculellaria barbata, apple vinegar, safflower yellow, nisin from streptococcus lactis, stevia sugar, honey, disodium glycyrrhizunate, tripotassium glycyrrhizunate, gingko flavonoid, vitamin B1, vitamin B2, valine, phenylalanine, glutamic acid, an iron element, a zinc element, a selenium element, a manganese element, polypropylene pyrrolidone, carboxymethyl cellulose, agar, potassium polyacrylate, potassium alginate, an American Dupont EEA2112AC phase compatibilizer, a food-grade 9701 antioxidant, guar gum, furfuryl alcohol methyl fumarate, dipotassium guanylate, L-alanine, glycine, dihydrojiasmone, ethyl vanillin, 3-methyl cyclopentadecanone and citronellal. The momordica grosvenori drink disclosed by the invention is full of nutrients, sour, sweet, refreshing and strong in tea fragrance and thus is novel drink.

The invention provides an environment-friendly lithium-ion battery iron shell cleaning agent, which is made of the following raw materials in parts by weight: 1-5 parts of sodium lauryl polyether sulfate, 1-2 parts of butylene glycol, and sodium lauroamphoacetate 1-3 parts, 1-3 parts of disodium glycyrrhizinate, 1-2 parts of disodium EDTA. The environment-friendly lithium-ion battery iron shell cleaning agent of the invention has the characteristics of good cleaning effect, low consumption and environmental friendliness.

The invention provides a begonia fimbristipula health-care food. The begonia fimbristipula health-care food has the health-care functions of reducing blood fat, reducing blood pressure, enhancing the immunity, nourishing and building the body, and the like, and is suitable for being eaten for a long term. The begonia fimbristipula has the efficacies of clearing away heat and toxic material, moistening the lung to arrest cough, dispelling fatigue and promoting the subsidence of swelling, and promoting the production of the body fluid to quench thirst, and is capable of treating diseases such as exogenous high fever, fever caused by sunstroke, cough with lung heat, coryza and trachyphonia, carbuncle and sore toxicity, and painful swelling from knocks and falls. The begonia fimbristipula is relatively rich in mineral nutrition and relatively high in content of nutritional ingredients such as trace elements calcium, manganese, ferrum, zinc and copper, and has the efficacies of improving the immunity of human bodies, clearing away heat and toxic material, promoting blood circulation and arresting bleeding, reducing blood pressure, reducing blood fat and regulating blood glucose. The proportional bulbus fritillariae cirrhosae, cortex ailanthi, Chinese chive seeds, fructus akebiae and disodium glycyrrhizinate are capable of enhancing the health-care efficacy of the begonia fimbristipula; especially in the aspect of reducing blood fat, the begonia fimbristipula health-care food is capable of reducing the contents of cholesterol and triglyceride in blood if being drunk for a long term. By use of the production process, the healthcare function of the begonia fimbristipula can be further enhanced, and the immunity of human bodies is further improved.

A method for preparing disodium glycyrrhizinate is disclosed, and belongs to the field of chemistry. The method includes 1) weighing mono-ammonium glycyrrhizinate, adding a solvent and stirring the mixture at room temperature to allow the mono-ammonium glycyrrhizinate to be dissolved; 2) adding cation exchange resin after the mono-ammonium glycyrrhizinate is dissolved, stirring the mixture at roomtemperature, and filtering the mixture to obtain filtrate so as to obtain a solution after conversion of the mono-ammonium glycyrrhizinate; and 3) adding activated carbon into the solution after conversion of the mono-ammonium glycyrrhizinate, stirring and decoloring the mixture, performing filtration to obtain a filtrate, adding a sodium salt into the filtrate, stirring the mixture, concentrating the mixture to remove the solvent, performing filtration to obtain a filtrate and spray-drying the filtrate to obtain a disodium glycyrrhizinate finished product. The method is simple in process andeasy to operate, greatly reduces ammonium salt residues in the product, improves product yield and quality and can achieve industrial production.

The invention discloses a novel siraitia grosvenorii tea drink, which comprises the following raw materials: siraitia grosvenorii, Maojian tea, manyleaf paris rhizome, spreading hedyotis herb, herba violae, common andrographis herb, folium isatidis, coptis, root of kudzu vine, scutellaria baicalensis, dioscorea nipponica makino, bushy sophora, radix sophorae flavescentis, barbat skullcap, apple vinegar, safflower yellow, nisin, stevioside, honey, disodium glycyrrhizate, tripotassium glycyrrhizinate, ginkgo biloba extract, vitamin B1, vitamin B2, valine, phenylalanine, glutamic acid, iron element, zinc element, selenium element, manganese element, polypropylene pyrrolidones, carboxymethylcellulose potassium, agar, potassium polyacrylate, potassium alginate, America Dupont EEA2112 AC compatilizer, a food-grade 9701 antioxidant, guar gum, ethyl-furfuryl fumarate, dipotassium 5'-guanylate, L-alanine, glycine, dihydrojasmone, ethyl vanillin, muscone and citronellal. The novel siraitia grosvenorii tea drink has rich nutrients, is sour-sweet and tasty, has rich tea fragrance, and is a novel drink.

The invention discloses an instant BCAA seasoning salt, which is composed of the following components in parts by weight: 9 to 13 parts of leucine, 8 to 12 parts of isoleucine, 7 to 12 parts of valine, 11 to 15 parts of corn flour, 2 to 4 parts of vitamin B9, 4 to 6 parts of xylitol, 3 to 5 parts of reducing sugar, 7 to 9 parts of sodium chloride, 4 to 8 parts of disodium glycyrrhizinate, 2 to 5 parts of sorbitol, 3 to 6 parts of maltodextrin, 6 to 10 parts of chicken fine powder, 5 to 9 parts of hydrolyzed plant protein powder, 2 to 4 parts of potassium sorbate, and 3 to 5 parts of 2-hydroxyl succinic acid. The provided BCAA can quickly supply energy to human body and can be used to season any dish.

The invention discloses a novel siraitia grosvenori drink. The novel siraitia grosvenori drink comprises the following raw materials of siraitia grosvenori, tippy tea, fructus forsythiae, dandelions, isatis roots, houttuynia cordata, Chinese pulsatilla roots, rhizoma coptidis, radix puerariae, scutellaria baicalensis, rhizoma dioscoreae nipponicae, vietnamese sophora roots, radix sophorae flavescentis, scutellaria barbata, apple vinegar, carthamin yellow, nisin, stevioside, honey, disodium glycyrrhetate, tripotassium glycyrrhinate, ginkgo flavone, vitamin B1, vitamin B2, valine, phenylalanine, glutamic acid, an iron element, a zinc element, a selenium element, a manganese element, polyvinyl pyrrolidone, potassium carboxymethyl celllulose, agar, potassium polyacrylate, potassium alginate, an America DuPont EEA2112AC compatilizer, a food-grade 9701 antioxidant, guar gum, methyl-furfuryl fumarate, guanylic acid dipotassium, L-alanine, glycine, dihydro-iso-jasmone, ethyl vanillin, 3-methylcyclopentadecanone and citronellal. The novel siraitia grosvenori drink has rich nutrients, is sour, sweet, tasty and refreshing, has a strong tea flavor, and is a new drink.

The invention discloses a natural sweetener which comprises, the weight, 5-7 parts of stevioside, 6-8 parts of liquorice, 4-5 parts of disodium glycyrrhizinate, 5-6 parts of trisodium glycyrrhizinate, 4-5 parts of tripotassium glycyrhetate and 5-6 parts of arrowroot sweet elements. The natural sweetener is easy to get raw materials, simple in manufacturing method and convenient to operate during usage, has the advantages of being good in taste, low in calorie, high in safety and stability, good in water solubility and low in cost, can be applied to various drinks widely. The natural sweetener cannot be absorbed by human bodies easily and is free of calorie, and therefore the natural sweetener can be consumed by diabetes mellitus and obesity patients.

The invention discloses chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits. The chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits comprise the following raw materials in parts by weight of 75-85 parts of chenopodium quinoa willd, 20-30 parts of jerusalem artichoke tubers or stem leaves, 8-15 parts of vegetable oil, 5-10 parts of low-fat milk, 2-5 parts of baking soda, 1-2 parts of yeast, 0.5-1.5 parts of table salt, 40-50 parts of water and 2-6 parts of a homemade synergist. The chenopodium quinoa willd and jerusalem artichoke tuber or stemleaf biscuits are made through the steps of milling the chenopodium quinoa willd to obtain powder, performing homogenizing treatment with the homemade synergist, performing heating treatment, whereindisodium glycyrrhizinate in the homemade synergist is used as seasoning, and performing mixing before flour fermentation, so that the sweet mouth feel of the biscuits can be improved. The chenopodiumquinoa willd and jerusalem artichoke tuber or stem leaf biscuits have low heat energy, so that the chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits are suitable for being eaten by middle-aged people and old people. Added carrageenin expands in the flour in the heating treatment stage, and is stuffed in gaps of flour, so that the porosity of the flour can be reduced, andthe flour cohesion force can be improved.

The invention discloses high-sweetness bread suitable for diabetics to eat and a preparation method thereof. The high-sweetness bread comprises the following raw materials: a lachnum polysaccharide-disodium glycyrrhizinate compound, a selenized lachnum polysaccharide-disodium glycyrrhizinate compound, phosphoric acid, calcium carbonate, phosphorylated selenoprotein, edible essence, flour, yeast, milk and warm water. The lachnum lachnum polysaccharide-disodium glycyrrhizinate compound can enhance the sweetness of the bread, so that the bread has fine, smooth and oily taste; the selenized lachnum polysaccharide-disodium glycyrrhizinate compound can effectively reduce the blood fat level, improve the activity of antioxidant enzyme, relieve inflammation and improve the immunity, can react with selenium-dependent antioxidant enzyme in the body, and has the functions of enhancing the immunity, resisting oxidation and protecting the liver; and carbon dioxide generated by phosphoric acid and calcium carbonate can promote the interior of the bread to form a dense honeycomb-shaped tissue structure to achieve the purposes of being soft, fluffy, large in size and rich in elasticity.

The invention relates to a pharmaceutical composition containing a trandolapril taste masking composition. The pharmaceutical composition is prepared from, by weight, 60-80 parts of the trandolapril taste masking composition, 10-20 parts of filler, 5-9 parts of adhesive, 6-8 parts of disintegrant and 4-6 parts of lubricant, wherein the trandolapril taste masking composition is formed by mixing mannitol, gelatin, disodium glycyrrhizunate and trandolapril by the ratio of 20:20:0.1:1, and the disintegrant is a mixture of croscarmellose and polyvinylpolypyrrolidone by the mass ratio of (1.3-1.7):1. The pharmaceutical composition has the advantages of being capable of greatly improving the mouthfeel, and the disintegration speed of the pharmaceutical composition is increased.

The invention discloses an application of disodium glycyrrhizinate as a food additive. The application of the disodium glycyrrhizinate comprises the following steps: preparing materials and preparing sauce; the sauce is prepared by the following method: weighing disodium glycyrrhizinate, oyster sauce, soy sauce, salt, minced garlic, bruised ginger, cooking wine and clear water, putting disodium glycyrrhizinate into a container, pouring clear water, performing stirring to dissolve disodium glycyrrhizinate, sequentially pouring oyster sauce, salt, soy sauce and other materials, and uniformly stirring to obtain the sauce. According to the invention, the sweetness of disodium glycyrrhizinate and the efficacy of the flavor enhancer are utilized, so that the addition of sugar, monosodium glutamate and soy sauce in the traditional ingredients can be reduced, and the food is more beneficial to human bodies and healthier; taking sauce which is the most commonly used ingredient in the Chinese traditional recipe as an example, in addition, common spicy auxiliary materials such as minced garlic and minced ginger and disodium glycyrrhizinate can be blended into the sauce, and the palatability of the common auxiliary materials is enhanced through the sweetness of the disodium glycyrrhizinate and certain acidity of the disodium glycyrrhizinate.

A long-acting seasoning preservative comprises, by weight, 2-4 parts of sodium hyaluronate, 0.5-2 parts of sorbic acid, 4-7 parts of disodium glycyrrhizate, 8-10 parts of sodium dehydroacetate, 3-6 parts of sucrose ester, 3-6 parts of scutellaria root extracts, 6-12 parts of 28% ethyl alcohol, 7-11 parts of coconut oil, 12-18 parts of myrica ruba leaf water-soluble extracts, 6-8 parts of lemon yellow, 2-4 parts of benzoic acid, 4-9 parts of beta-carotene, 8-13 parts of herba houttuyniae, 8-10 parts of fatty acid monoglyceride and 8-12 parts of propylene glycol. The seasoning preservative has the advantages that acting time is long, use time of seasonings can be prolonged, and meanwhile the taste of the seasonings is not affected.

The invention discloses fructus momordicae juice vinegar drink. The fructus momordicae juice vinegar drink is prepared from the following raw materials: fructus momordicae, tippy tea, subprostrate sophora, purslane, rhizoma smilacis glabrae, honeysuckle, chrysanthemum, coptis chinensis, kudzuvine root, scutellaria baicalensis, dioscorea nipponica makino, subprostrate sophora, sophora flavescens, scutellariae barbatae, apple vinegar, carthamin yellow, nisin from streptococcus lactis, stevioside, honey, disodium glycyrrhizunate, tripotassium glycyrrhizunate, ginkgo flavonoid, vitamin B1, vitamin B2, valine, phenylalanine, glutamic acid, iron element, zinc element, selenium element, manganese element, polypropylene pyrrolidinone, potassium carboxymethylcellulose, agar, potassium polyacrylate, potassium alginate, an American Dupont EEA2112AC compatibilizer, a food grade 9701 antioxidant, guar gum, methyl-furfuryl fumarate, dipotassium guanylate, L-alanine, glycine, dihydro jasmone, ethyl vanillin, 3-methyl cyclopentadecanone and citronellal. The fructus momordicae juice vinegar drink is full of nutrients, sour, sweet and delicious, has strong tea perfume and is novel drink.

The invention discloses a novel fructus momordicae grosvenori and tea vinegar beverage which comprises the following raw materials: fructus momordicae grosvenori, Maojian tea, indigo naturalis, rhizoma cyrtomii, caulis sargentodoxae, herba patriniae, rhizoma belamcandae, rhizoma coptidis, radix puerariae, radix scutellariae, rhizoma dioscoreae nipponicae, radix sophorae tonkinensis, radix sophorae flavescentis, herba scutellariae barbatae, apple vinegar, safflower yellow, nisin from streptococcus lactis, stevioside, honey, disodium glycyrrhizinate, tripotassium glycyrrhizinate, ginkgo flavones, vitamin B1, vitamin B2, valine, phenylalanine, glutamic acid, iron element, zinc element, selenium element, manganese element, polypropylene pyrrolidone, potassium carboxymethyl cellulose, agar, potassium polyacrylate, potassium alginate, American DuPont EEA2112AC compatibilizer, a food-grade 9701 antioxidant, guar gum, methyl-furfuryl fumarate, dipotassium guanylate, L-alanine, glycine, dihydrojasmone, ethyl vanillin, 3-methylcyclopentadecanone and citronellal. The novel novel fructus momordicae grosvenori and tea vinegar beverage provided by the invention is rich in nutrition, sweet, sour and tasty, and rich in tea flavor, and is a novel beverage.

The invention relates to the technical field of beverages, and particularly relates to a fermented pitaya milk beverage and a preparation method thereof. The beverage consists of the following raw materials: pitaya fruits, green apples, cucumbers, hawthorn fruits, coix seeds, pine nuts, Chinese angelica, English walnut seeds, rose flowers, chrysanthemum flowers, peppermint, rosemary, purple commonperilla, sweeteners, skimmed milk, apple vinegar, complex enzyme, vegetarian meat powder and water. The sweeteners are prepared by mixing xylitol, steviose, liquorice roots and disodium glycyrrhizinate, and the complex enzyme is prepared by mixing cellulase and pectinase. According to the invention, the raw materials are through in cell wall breaking and high in utilization rate, and the preparedbeverage is higher in uniformity, capable of completely retaining the flavor of the pitaya fruit and richer in mouthfeel.