900 results about "Edible plants" patented technology

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

A drilling fluid composition for horizontal directional drilling is a flowable aqueous slurry of biodegradable, non-toxic, preferably edible plant particles. The particle size of the plant-derived particles depends on the drill bit used. The particles should be small enough not to clog the fluid jet orifices in normal use. The slurry is pumped through to the drill bit in a warm or preferably hot state, e.g. 80-100° C. After ejection, the slurry cools rapidly, causing solidification and creating a lining on the tunnel wall.

The present invention relates to a method for producing fermented edible plants or edible animal / plants, to fermented edible plants or edible animal / plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal / plants includes the steps of: producing crushed edible plants or edible animal / plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal / plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal / plants for 3 to 8 days to produce first fermented edible plants or edible animal / plants; and inoculating the first fermented edible plants or edible animal / plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal / plants for 6 to 12 days to produce second fermented edible plants or edible animal / plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal / plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.

A drilling fluid composition for horizontal directional drilling is a flowable aqueous slurry of biodegradable, non-toxic, preferably edible plant particles. The particle size of the plant-derived particles depends on the drill bit used. The particles should be small enough not to clog the fluid jet orifices in normal use. The slurry is pumped through to the drill bit in a warm or preferably hot state, e.g. 80-100° C. After ejection, the slurry cools rapidly, causing solidification and creating a lining on the tunnel wall.

The invention relates to an edible blend oil, which aims at solving the problem of the improper ratio between Omega-6 polyunsaturated fatty acid and Omega-3 polyunsaturated fatty acid in the current single plant edible oil and provides an edible plant blend oil with the ratio between Omega-6 polyunsaturated fatty acid and Omega-3 polyunsaturated fatty acid being the best, meeting the health need of Chinese residents and simultaneously being capable of controlling the amount and stability of saturated fatty acids. The technical keys are as follows: the edible blend oil is prepared with a hemp seed oil and another edible plant oil or other edible plant oils according to weight percentage; wherein, the hemp seed oil is 8 to 85 and the edible plant oil is 15 to 92; and the other edible plant oil can be as follows: grape seed oil, olive oil, camellia oil, rice bran oil, safflower oil, canola oil, sunflower oil, corn oil, linseed oil, sesame oil, rapeseed oil, soybean oil, peanut oil and other edible plant oils. The content of the saturated fatty acids does not exceed 15 percent and the ratio between Omega-6 and Omega-3 is 4-6:1.

A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.

The invention relates to rubber seed oil polyalcohol and a preparation method thereof. The method comprises the following steps of: mixing rubber seed oil, hydrogen peroxide and a catalyst serving as raw materials in a weight ratio of 1:0.5-1.5:0.01-0.05, putting the mixture into a reaction kettle, stirring the mixture and raising temperature to 50 to 80 DEG C, keeping reaction temperature for 3 to 8 hours, lowering the temperature to 30 DEG C, separating acid water out, washing the mixture with aqueous solution of sodium carbonate until the pH of the mixture is between 5 and 6, washing the mixture to be neutral with saturated sodium chloride and water, and performing pressure reduction and water removal at the temperature of between 50 and 90 DEG C for 2 to 5 hours to obtain epoxy rubberseed oil; and adding the epoxy rubber seed oil, methanol, isopropanol and fluoboric acid into the reaction kettle in a weight ratio of 1:1-5:1-5:0.002-0.01, raising the temperature to 75 to 100 DEG C, performing a reaction for 0.5 to 3 hours, washing the reaction product with the aqueous solution of the sodium carbonate until the pH of the reaction product is between 5 and 6, washing the reaction product to be neutral with water, and performing vacuum pumping at the temperature of between 50 and 120 DEG C for 2 to 5 hours to obtain the rubber seed oil polyalcohol. In the method, the conventional petroleum chemical is replaced by a non-edible plant oil resource, so that the dependence of polyurethane industry on petroleum chemicals is reduced, and the added value of the rubber seed oil is increased.

The invention discloses a compound microbial fertilizer taking waste clay minerals as the main raw material. The compound microbial fertilizer comprises the following components in parts by weight: 60-90 parts of waste clay minerals, 5-8 parts of a pH regulator, 10-15 parts of humic acid and 0.15-1 part of compound microbial strains, wherein the waste clay minerals are selected from spent bleaching clay obtained after bleaching vegetable edible oil and fat, waste attapulgite, secondary spent bleaching clay obtained after oil extraction of waste perlite by physical pressing, secondary waste attapulgite and secondary waste perlite. The compound microbial fertilizer takes the waste clay minerals as the main raw material, and the waste clay minerals obtained after bleaching vegetable edible oil and fat contain substances such as protein, organic matters, humic acid and amino acid, so that the compound microbial fertilizer can effectively promote crop growth, regulate the soil structure, relieve soil hardening, improve the gas permeability of soil and improve the fertilizer conservation ability and the buffering capacity of soil.

The invention relates to lotus Fuzhuan brick tea and a preparation method thereof, in particular to a polymorphic and novel black tea preparation method by optimally combining genuine big leaf tea raw materials in Anhua (China) with medicinal and edible plants. The lotus Fuzhuan brick tea has the characteristics of black tea raw materials in local Anhua, ensures that the original ecological attributes of black tea products, has the obviously functions of nourishing yin to replenish the kidney, generating liquid to moisten dryness, nourishing yin to enrich fluid, regulating immune system, and has the obvious effects of tonifying the spleen to dispel wetness, smoothing qi for digesting and reducing blood lipid.

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

Nutritionally strengthened honey improves its health care and therapeutic effects and pertinence, and uses it as a daily health food to overcome the shortcomings of existing honey in the treatment of existing superficial diseases and lack of prominent targets. It is composed of honey and one or several kinds of plant extracts that are recognized by the state as medicine and food. , choose the extracts of homologous plants of medicine and food as additive ingredients, carry out the effect targeting formed by scientific compatibility, cooperate with the original inherent effect of honey to strengthen the specific effect of honey, and obtain honey as the main ingredient, and the health care and treatment effects are significantly higher than Health food with honey. It is used to enhance immunity, improve sleep, promote lead discharge, clear throat, lose weight, remove chloasma, assist in lowering blood pressure, assist in lowering blood sugar, promote digestion, improve nutritional anemia, relieve visual fatigue, and assist in improving memory.

The highland barley biscuit is produced with highland barley as main material, and the material includes also refined wheat flour, vegetable oil, salt, sugar, puffing powder, plant polysaccharide and other additive. The production process includes the steps of material selection, compounding, mixing, formation in a biscuit machine, stoving, sterilization, spraying oil, cooling and packing. With highland barley, which is pollution-free, rich in luteose, coarse protein and other components, as the main material, the highland barley biscuit has the health functions of clearing the bowels, regulating blood sugar, lower cholesterol and raising body's immunity.

The present disclosure is directed to improved vertical farming using autonomous systems and methods for growing edible plants, using improved stacking and shelving units configured to allow for gravity-based irrigation, gravity-based loading and unloading, along with a system for autonomous rotation, incorporating novel plant-growing pallets, while being photographed and recorded by camera systems incorporating three dimensional / multispectral cameras, with the images and data recorded automatically sent to a database for processing and for gauging plant health, pest and / or disease issues, and plant life cycle. The present disclosure is also directed to novel harvesting methods, novel modular lighting, novel light intensity management systems, real time vision analysis that allows for the dynamic adjustment and optimization of the plant growing environment, and a novel rack structure system that allows for simplified building and enlarging of vertical farming rack systems.

The invention discloses bean dregs biscuit and a preparation method thereof. The bean dregs biscuit is prepared from the following substances in percentage by weight: 37.3-41.8% of soybean curd residue powder, 32.2-37.3% of wheat flour, 14.5-14.9% of edible vegetable oil, 0.25-0.40% of yeast, edible salt and water. The invention also discloses a preparation method of the bean dregs biscuit, whichcomprises the following steps: mixing the soybean curd residue powder, the wheat flour, the water and the edible salt and stirring; dissolving the yeast with water in the mixed material and stirring,and fermenting at the temperature of 28 DEG C and humidity of about 70-80%; stirring the material obtained after the first fermentation and the edible vegetable oil, and performing second fermentation at the temperature of 28 DEG C and humidity of about 70-80%; and after the second fermentation, forming and baking to obtain the bean dregs biscuit. According to the invention, the problems of the mixing ratio and affinity of the soybean curd residue, the beany flavor and the like are solved, and the bean dregs biscuit which is rich in high dietary fiber and nutrient, healthy and delicious is produced.

The invention discloses a tea-oil tree planting method and relates to the technical field of tea-oil tree plantation. The method particularly comprises the steps of selecting a planted land; clearing a hill and carrying out soil preparation; digging holes; afforesting and field-planting; tending young growth. The tea-oil tree planting method provided by the invention has the advantages that the rate of survival is high, tea-oil trees are strong in adaptability and long in service life, and the economic output of tea-oil tree woodland is high; the industrialization development of tea oil in China is favorably promoted; the degree of self-sufficiency of edible vegetable oil in China is improved; the tea-oil tree planting method belongs to strategic measures of cultivating and expanding the woody oil plant industry and guaranteeing national grain and oil safety.

The present invention discloses composition and methods for reducing the weight loss and / or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.

A capsule and an oral liquid prepared from edible flower of plant or extract of the flower belong to the technology field of food and health food. The capsule and the oral liquid contain 5 to 98% of flower or flower extract, and 2 to 95% of adjuvants. The flower is selected from Rosa rugosa, Camellia japomica, lily, Osmanthus Fragrans, Flos Rosae Chinensis, Lonicera japonica Thunb, Flos Chrysanthemi, Rhododendron, Sophora davidii, bombax ceiba, jasmine, Flos Mume, Diranthus chinensis, lotus, forget-me-not, Flos Sophorae, Lavandula angustifolia Mill., snow lotus, Flos Gomphrenae, Flos Hibisci, Flos Celosiae Cristatae, Flos Puerariae, Fructus Auranti, Gardenia jasminoides, Herba Taraxaci, orchid, Flos caryophyni, Camellia, Flos rosae multiflora, Aglaia flower, Herba Menthae Spicatae flower, Leonurus Artemisia flower, Iris japonica Thunb., loquat flower, Flos Magnoliae, Flos Citri Sarcodactylis, Michelia figo, Juncus effusus Linn., pine pollen, poney, etc. The flower extract is extract of the flowers, and the adjuvants are selected from citric acid, sucrose powder, Mel, Aspartame, xylitol, dextrin, starch, vitamin C, and royal jelly. The capsule and the oral liquid have the advantages of convenient administration, high nutrition and health protection values, good taste, etc.

The growing management system optimizes peak aggregate nutrients normalized against aggregate delivered cost for edible plants including vegetables, herbs and fruits. This growing management system enables each plant harvested for consumer maximized nutrient and / or flavor value, not for farmer or distribution profit maximization, with more specific objective of harvesting at time of immediate consumer consumption.

The invention discloses a nutritional meal replacement with a weight losing effect and a preparation method thereof. The nutritional meal replacement is prepared from the following raw materials in percentage by weight: 20-50% of protein, 10-40% of fat powder, 30-60% of carbohydrates, 0.1-1% of compound vitamin, 0.1-1% of compound mineral substance and 0.1-6% of medicinal and edible plant extract.The carbohydrates are dietary fiber carbohydrates and non-dietary fiber carbohydrates, and the weight ratio of the dietary fiber carbohydrates to the non-dietary fiber carbohydrates is 1:(1-6). In addition, the content of dietary fibers in the nutritional meal replacement is 8-18%. According to the nutritional meal replacement, a comprehensive and balanced nutritional formula is adopted, dietaryfibers and non-dietary fibers coordinate with each other, the digestion rate and the absorption proportion of absorbable and available carbohydrates are controlled, and the nutritional meal replacement can help to lose weight, control weight and prevent and treat obesity.

The invention provides a nutrient biscuit with functions of reducing sugar and reducing fat, which belongs to the field of food processing. The nutrient biscuit is prepared by using highland barley flour as a main raw material and matching edible vegetable oil, fresh egg, sodium bicarbonate and water according to a conventional process for preparing biscuit food. The traditional wheat flour is changed into the highland barley flour, and the highland barley flour is rich in beta-glucan, so the biscuit has the functions of reducing blood surfer, reducing blood fat, balancing metabolism and enhancing body vigor. Meanwhile, because the biscuit is rich in various nutrient components of the human body, the biscuit can relieve or eliminate hunger sensation, provides nutrients required for the metabolism of the human body, and is functional food integrating nutrition, health care and food therapy.

The invention provides a preparation method of a sea asparagus health care type edible plant salt, which belongs to the production technology field of the foodstuff flavoring; the invention is specially used for producing health care type edible plant salt from the material of sea asparagus. The technical proposal of the invention is that intact plants, leaves, tender stems or seed pods of the sea asparagus are taken as the raw material; after selecting, washing, centrifugal dewatering, and vacuum freezing and drying, the dehydrated sea asparagus can be obtained; the dehydrated sea asparagus are taken as the raw material, the sea asparagus natural plant salt can be obtained after grinding, screening and packaging.. The invention has the advantages of simple preparation process, stable product performance and reservation of nutritive composition of the sea asparagus to a maximum extent.

The invention discloses a quick detecting method of the edible vegetable oil quality through using an attenuated total reflection Fourier infrared spectroscopy, and the problems that the current detecting method can not verify whether the edible vegetable oil is repeatedly heated at high temperature or whether swill-cooked dirty oil is mixed in fresh edible vegetable oil can be solved. The method comprises the steps of: indicating the change of oil ingredients by fully utilizing the changes of the peak shape and the peak height of an infrared second derivative spectrometry; measuring the content of trans-fatty acids in the edible vegetable oil through absorbance of a characteristic absorption peak at 966.50cm<-1>; judging whether the edible vegetable oil is heated through the change of the characteristic peak at 988cm<-1>, and calculating the heating time; and determining whether the edible vegetable oil is swill-cooked dirty oil through the change of the characteristic absorption peak at 988cm<-1>. The quick detecting method of the edible vegetable oil quality is simple in operation, low in cost, free of pollution, high in detecting precision, and quick and accurate and can be capable of judging an edible vegetable oil sample to be detected which is repeatedly heated at the high temperature, the swill-cooked dirty oil and the swill-cooked dirty oil mixed in the fresh edible vegetable oil.

The invention discloses camellia saponin detergent powder for removing greasy dirt of natural plants. The camellia saponin detergent powder is made of natural plant powder and comprises the following components: 60-85 percent of tea seed powder and 15-40 percent of flour, wherein 15-18 percent by weight of natural tea saponin is contained in the tea seed powder. According to the camellia saponin detergent powder, no chemical preparation is added into the detergent powder, and the detergent powder is based on a natural plant formula, is stable in performance, and has functions of emulsification, decomposition, foaming and absorption, so that the aims of removing the greasy dirt and clearing away pesticide residues out of fruits are fulfilled. A detergent product is safe to use, and the damage to skin is avoided; and therefore, the detergent is an ideal product which is pure natural and environment-friendly. The camellia saponin detergent powder has good cleaning functions on tableware, nitrites materials, kitchen supplies and fruits; and particularly, by using the detergent powder, the cleaning effect on the nitrites materials is realized. The camellia saponin detergent powder is easy to wash, bleach and easy and has no chemical residues; and meanwhile, the product can be manufactured by using the natural edible plant, the harm to the human body is avoided, and the camellia saponin detergent powder is environment-friendly and pollution-free in production and use.

The invention provides a method and apparatus for recovering food losses from the main recovery system, the handsorters, and the color sorters. A recovery shaker conveyor located beneath the main recovery system to catch food and vines which are tossed off the end of the main recovery system. The food and vines are turned over during the fall, thus loosening some food from the vine. The loosened food falls through the openings in the recovery shaker conveyor onto a recovery cross conveyor which is situated in between the chains of the recovery shaker conveyor and under the handsorters. Food which is rejected by the color sorters also falls onto the recovery cross conveyor and is directed toward a dirt sorter electronic system. The food which is rejected by the handsorters, is placed on a recovery sorter conveyor which is fed into the recovery cross conveyor for re-examination. The dirt, debris, and unsuitable food fall off the recovery cross conveyor through the dirt sorter electronic system to a trash chute and then to the ground. The remaining suitable food is then guided along a recovery feed conveyor which drops the remaining suitable food onto the discharge conveyor, where the suitable food is elevated and discharged into a receiving truck.

The invention discloses a method of preparing a pH value color-changeable fabric by utilizing vegetable dyes. The method comprises the following steps: first extracting vegetable dye liquid, then preprocessing a fabric, taking the obtained dye liquid according to a bath ratio of 1 to (51 to 100), heating to 40 DEG C, placing the preprocessed fabric into the dye liquid to begin the dyeing, heating at a rate of 1 DEG C per minute to 90.5 to 95 DEG C, preserving the heat for 45 to 60 minutes, cooling to the room temperature, washing the fabric by water, soaping the fabric, and drying to obtain the pH value color-changeable fabric. Juice of edible plant is extracted to be used as the dye liquid, thereby being non-toxic and harmless to the environment and a human body, wide in source of raw materials and capable of being biologically degraded and having a good acid-alkali variation indication function, and the prepared pH value color-changeable fabric is particularly suitable for the medicine field; the affinity of the vegetable dye to fibers is high, the dyeing process is convenient and simple, uniform in dyeing and good in washing color fastness and friction color fastness.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

The invention discloses an enzymolyzed rosa roxburghii health beverage. The enzymolyzed rosa roxburghii health beverage is prepared by fermenting the following raw materials: 20 to 30 parts of rosa roxburghii, 5 to 10 parts of white sugar, 5 to 10 parts of medicinal-edible plant extract, and 60 to 80 parts of pure water, wherein the weight ratio of the rosa roxburghii fruits to the water is 1: (2 to 3). The enzymolyzed rosa roxburghii health beverage is prepared by fermenting through adopting a three-section enzymolyzation process, i.e., enzymolyzation with distiller's yeast, yeast and acetic bacteria enzyme under three different temperature conditions, a traditional brewing process is combined with a modern enzyme fermentation process, and the rosa roxburghii and the medicinal-edible plant extract are enzymolyzed by virtue of microorganisms to prepare the enzyme rosa roxburghii health beverage; and the medicinal-edible plant-sourced extract is prepared by pulping medicinal-edible plant extract stauntonia chinensis, hovenia acerba and dendrobium officinale, and boiling in water of the same mass for 30 minutes. The original special fruity flavor of the rosa roxburghii is maintained, the bitterness is removed, flavor substances and nutrients as well as functional ingredients such as vitamin C, triterpene, flavones and the like are enriched, and the efficacies of the rosa roxburghii and the medicinal-edible plant extract, such as invigorating stomach, promoting the digestion, relaxing bowel, improving the immunity and the like can be sufficiently realized. The beverage is unique in flavor and remarkable in effect, and is a good product for relieving the sub-health status of a human body and adjusting the health balance of the human body.

The invention relates to the field of health food, in particular to a plant beverage raw material, a dendrobium plant beverage and a preparation method thereof. The raw material of a plant beverage is characterized in that it comprises the following components by weight ratio: 1-3 parts of dendrobium; 1-3 parts of sealwort; 1-2 parts of wolfberry. In the invention, three kinds of medicinal and edible homologous plant raw materials are rationally matched as plant beverage raw materials, and the plant beverage is developed into a plant beverage, which has high market value. At the same time, the preparation process disclosed in the present invention combines modern food new technologies with traditional methods, adopts multi-stage coupling clarification technology, and applies chemical clarification technology and ultrafiltration clarification technology to the production of plant beverage products, effectively eliminating the Precipitation ensures the quality of the product, and well solves the technical problems existing in the production of plant beverages in the prior art.

The invention relates to a lubricity additive of low-sulfur diesel oil and a preparation method thereof, the invention is characterized in that the addictive is unsaturated fatty acid glyceride, wherein the unsaturated fatty acid glyceride is a mixture of monoglyceride, diglycerideoleic and triglyceride of oleic acid or linoleic acid. the method comprises the following steps: taking plant oil as a raw material, preparing fatty acid ester by using plant oil and alcohol under the condition of base catalysis, performing the processes of vacuum rectification and urea adduction fractionation to fatty acid ester, acquiring nonsaturated fatty acid ester and etherifying nonsaturated the fatty acid ester and glycerin under the base-catalyzed condition to obtain the product. The invention provides a novel production process of monoglyceride, diglycerideoleic and triglyceride of unsaturated fatty acid. The process takes plant oil (especially non-edible plant oil) as the raw material, no harmful substance is discharged in the process of production, so that the method has the advantages of easy raw material acquisition and no pollution. The product can be taken as a lubricity additive of low-sulfur diesel oil, the lubrication performance and physical properties is equal or better than that of a foreign same kind product.