1163 results about "Health care value" patented technology

The present invention aims at extracting, separating and purifying the active components of Maka as one natural plant to obtain extractive with several medicinal and health care values. Fresh or dried Maka root material is extracted and separated to obtain active components and extracted residue. The active components includes glucosinolate and its decomposed product isothiocynate in 10-90 wt%,Maka amide and Maka olefin 5-70 wt% and sterol 2-30 wt%. The active components may be further prepared into capsule, tablet, and delayed releasing forms, and the prepared medicine and health food have the functions of treating climacteric syndrome, strengthening male's and female's sexuality, improving sexual function, etc.

The invention discloses composite nutritious rice flour and a manufacturing method thereof, belongs to a rice flour food and particularly relates to composite nutritious rice flour. The invention provides the composite nutritious rice flour which has health care value and rich nutriments and is rich in various trace elements and vitamins. The manufacturing method of the composite nutritious rice flour comprises the following steps of: mixing 95 to 51 percent of rice flour and 5 to 49 percent of mung bean flour or selenium rice flour or arrowroot or tapioca or soybean meal or corn meal or fungus powder or gyrophora powder or eastern bracken fern rhizome powder or dehydrated potato powder or Chinese gooseberry powder or groundnut flour or konjaku flour or wheat flour or cassava meal; uniformly stirring the raw materials; extruding, curing and forming; and drying to obtain finished products.

The invention relates to candy prepared with edible flowers or flower extracts, which belongs to the technical field of health care food. The candy comprises 1 percent to 99 percent of flowers and flower extracts, and 1 percent to 99 percent of auxiliary materials; the flowers include rose, chrysanthemum, lily, chrysanthemum, jasmine, Chinese rose, honeysuckle, glutinous rice fragrant flower, azalea, root of vetchleaf sophora, salmalia malabarca, plum blossom, pink, water lily, forget-me-not, Chinese scholartree flower, lavandula, saussurea prexima, globe amaranth, shrubalthea flower, cockscomb, pueraria lobata flower, seville orange flower, gardenia, orchid, lilac, camellia, rosebush, safflower, apricot blossom, peach blossom, Chinese flowering apple, cotton rose flower, magnolia, pine pollen, bee pollen, etc.; the extracts are the extracts of the flowers; the auxiliary materials include sucrose, maltose, fructose, maltose, albumen, fucose, lactose, xylitol, mannite, aspartame, starch syrup, citric acid, malic acid, tartaric acid, honey, CMC, glutin, dextrin, magnesium stearate and vitamin C. The candy has the advantages of convenient eating, high nutrition and health care value, good taste, etc.

The invention discloses a preparation method of flower-fragrance health-care sesame oil. The sesame oil prepared by adopting the preparation method is powerful in flower fragrance mixed with a sesame flavor, and thus the appetite can be promoted and the quality and the taste of the sesame oil are improved. The sesame oil prepared by adopting the preparation method also contains effective ingredients of Chinese herbal medicines such as ligusticum wallichii, honeysuckle, pericarpium trichosanthis, arabian jasmine flowers, cushaw flowers and vervain, and thus the nutrition and health care values of the sesame oil can be remarkably increased to ensure that the sesame oil has the functions of clearing away heat and toxic materials, invigorate blood circulation and removing stasis, relaxing bowel, regulating vital energy, invigorating spleen-stomach and the like. The flower-fragrance health-care sesame oil is suitable for being eaten by various crowds, and is beneficial to the health after being eaten for a long time.

The invention relates to a food seasoning, and discloses a clear soup hotpot seasoning. The raw materials of the clear soup hotpot seasoning comprise 15,000 to 25,000 parts of vegetable oil, 4,000 to 5,000 parts of dried turnip, 2,000 to 2,100 parts of codonopsis pilosula, 8,000 to 9,000 parts of salt, 1,900 to 2,000 parts of medlar, 1,400 to 1,500 parts of lily, 1,400 to 1,500 parts of sesame, 800 to 910 parts of red jujube, 800 to 910 parts of tsaoko, 700 to 750 parts of pepper and 500 to 800 parts of spice. The invention also provides a preparation method for the clear soup hotpot seasoning. The clear soup hotpot seasoning overcomes the defects that the conventional hotpot seasoning is easy to cause internal heat and upsets intestines and stomach, has light yellow color, does not change color after the vegetables are boiled, has full and mellow vegetable taste, and has health-care value.

The invention discloses a digestion-aiding beef-mustard boiled-dumpling and a preparation method thereof. The digestion-aiding beef-mustard boiled-dumpling comprises, by weight, 35-45 parts of lean beef, 48-52 parts of flour, 20-30 parts of mustard, 4-6 parts of sweet potato starch, 8-10 parts of chive, 3-5 parts of ginger, 1-2 parts of peanut oil, 0.3-0.5 parts of red yeast rice powder, 0.3-0.5 parts of haw seed powder, 1-3 parts of lard, 0.4-0.6 parts of baking soda powder, 0.6-0.8 parts of rhizoma atractylodis, 0.4-0.6 parts of cassia twig, 0.3-0.5 parts of bletilla rhizome, 0.3-0.5 parts of hovenia dulcis thunb and appropriate amounts of table salt, white sugar and monosodium glutamate. Stuffing is subjected to heating steam treatment based on lotus leaves so that the digestion-aiding beef-mustard boiled-dumpling is more delicious. Rhizome atractylodis has good effects on spleen and stomach damp obstruction, abdominal fullness and distention, inappetence, hypodynamia, and whitish, greasy and thick tongue fur. Cassia twig and bletilla rhizome have good effects of strengthening stomach. Compared with the traditional boiled dumpling, the digestion-aiding beef-mustard boiled-dumpling has a certain health-care value.

The invention discloses a bone soup seasoning, which is characterized by comprising the following raw materials in parts by weight: 45-50 parts of fresh bones, 6-10 parts of pigskins, a right amount of white sugar, a right amount of salt, a right amount of powdered monosodium glutamate, 2-4 parts of disodium 5'-ribonucleotide, 2-3 parts of mashed garlic, 4-5 parts of pitaya flowers, 3-4 parts of peach leaves, 2-3 parts of ginger, 10-15 parts of starches, 1-2 parts of Rhodiola rosea, 3-5 parts of agaricus blazei murill, 1-2 parts of bengal waterdropwort herbs, 2-3 parts of hericium, 3-5 parts of rhizoma ligustici wallichii and 0.08-0.12 part of xanthan gum. Through adding traditional Chinese medicinal materials such as pitaya flowers, peach leaves and rhodiola rosea, the seasoning disclosed by the invention not only has the characteristics that the seasoning is fresh, fragrant, delicious and rich in tastes, but also enhances the health care value, and further enhances the health-care benefits of the product.

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention discloses a composite organic fertilizer of waste oil residue and cake meal and its preparation method, the organic fertilizer is prepared from the following raw materials: by weight, 12-15 parts of the waste oil residue, 30-35 parts of soybean meal, 10-12 parts of medical stone powder, 10-12 parts of zeolite powder, 20-25 parts of oil shale powder, 2-3 parts of sophora flavescens powder, 1-2 parts of quisqualis powder, 10-12 parts of coleus blumei powder, 50-55 parts of manioca leaf powder, 30-35 parts of tea-leaf, 100-120 parts of vinasse, 40-50 parts of vinegar residue, 10-15 parts of edible fungus chaff, 30-35 parts of ammonium dihydrogen phosphate, 16-19 parts of potassium sulfate, 50-55 parts of ammonium bicarbonate, 3-4 parts of a multielement slow release fertilizer and 1-2 parts of an EM (Effective Microorganism) bacteria agent; according to the composite organic fertilizer, the soybean meal, the oil residue, the medical stone powder, the zeolite powder and the like contain large quantities of trace elements and plant chemical components, the contents of related beneficial components in crops can be increased by crop absorption, the nutrition and health care values can be increased, at the same time, the sophora flavescens powder and the quisqualis powder have bactericidal effects, can reduce agricultural crop diseases and insect pests, can reduce chemical pesticide application amount to promote environmental protection.

The invention discloses a quick-frozen pork celery dumpling. The quick-frozen pork celery dumpling comprises the following raw materials in part by weight: 35-45 parts of pork, 20-30 parts of celery, 4-6 parts of soy protein, 8-10 parts of green onion, 3-5 parts of ginger, 1-2 parts of sesame oil, a proper amount of salt, white sugar and monosodium glutamate, 0.3-0.5 parts of star anise powder, 0.3-0.5 parts of pepper, 1-3 parts of starch, 1-3 parts of glycerol, 0.04-0.06 parts of baking soda, 48-52 parts of high-gluten flour, 0.03-0.05 parts of rhodiola, 0.16-0.18 parts of pitaya flower, 0.1-0.12 parts of fructus trichosanthis leaf, 0.04-0.08 parts of sugar cane leaf and a proper amount of water. Through the pitaya flower, the sugar cane leaf, the rhodiola, the fructus trichosanthis leaf and other Chinese herbs, the prepared dumpling is fresh, tender and delicious; and the rhodiola, the pitaya flower, the fructus trichosanthis leaf and the sugar cane leaf have an efficacy of reducing blood fat, so that the health-care value of the dumpling is improved.

The invention relates to oat red yeast rice beer and a brewing method thereof. Barley malt, oat malt, rice, burnt malt, and brewing water are taken as raw materials, and the brewing method comprises the following steps of: preparing wort through pasting, saccharifying, filtering, adding hops, boiling, and cooling; inoculating monascus in the boiled malt so as to prepare oat red yeast rice; crushing, and leaching to prepare the oat red yeast solution; and compounding the wort and the oat red yeast solution, inoculating yeasts for fermentation, and brewing into the oat red yeast rice beer. The oat red yeast rice beer brewed by the invention is red-brown, has pure white and fine foams, maintains the flavor of the traditional beer, contains nutrient components and functional factors of the oat and monascus metabolic products, and improves the nutrient health-care value of the beer. Therefore, the oat red yeast rice beer becomes novel beer which integrates the nutrition and health care, and fills the gap of research and production for the domestic oat red yeast rice beer.

The invention discloses a preparation method of a raw tea enzyme. The method comprises the following steps of: primary fermentation step: carrying out ozone sterilization treatment on raw tea, then, shredding and cutting out the raw tea under the clean conditions, adding dark brown sugar to uniformly mixing the raw tea, adding lucid ganoderma strains, bacillus subtilis strains and bifidobacterium strains, and carrying out fermentation for 30 to 50 days at room temperature; and secondary fermentation step: inoculating bacillus aceticus into semi finished products subjected to the primary fermentation, carrying out fermentation for 15 to 20 days at room temperature, and obtaining the raw tea enzyme raw liquid. The invention also discloses the corresponding raw tea raw tea enzyme. When the method provided by the invention is adopted for preparing the raw tea enzyme, the used time is short, the pollution is little, the raw tea can fast realize the glycolysis to obtain small molecular substances easily absorbed by the human body, the active ingredients of the tea can be remained to the maximum degree, in addition, a large number of physiological active products and various kinds of fiber enzymes, protein enzymes, hementerin enzymes, starch enzymes and the like can be accumulated, and the integrated health-care values of the raw tea enzyme are greatly improved.

The invention discloses a quick-frozen black sesame rice ball. The quick-frozen black sesame rice ball comprises the following raw materials in part by weight: 55-65 parts of glutinous rice, 10-12 parts of cream, 4-6 parts of glucose, 3-5 parts of maltodextrin, 5-7 parts of black sesame, 4-6 parts of peanut, 1-3 parts of starch, 0.8-1 part of dried rose, 0.6-0.8 parts of matcha powder, 0.6-0.8 parts of salad oil, 0.5-0.8 parts of fried barley flour and a proper amount of water. A proper amount of starch, maltodextrin and fried barley flour is added in a stuffing making process, so that the emulsifying stability is improved, the stickiness and the compactness of stuffing are improved, the impact of the stuffing on a wrapper is reduced and the breakage opportunity of the wrapper is also reduced; the added matcha powder and rose improves the taste and the mouthfeel of the rice ball; and the quick-frozen black sesame rice ball is soaked by a Chinese herbal extract, so that the health-care value of the quick-frozen black sesame rice ball is improved.

The invention relates to a perilla sauce and a process for preparing the same, which belongs to the technical field of farm product processing. The process is characterized by comprising the following steps: in the known sauce production process, crushing and mixing a perilla cake with raw materials of bean pulp, wheat, and the like in the process of processing the raw materials; adding water to soak and steam the mixture; inoculating an aspergillus oryzae after the mixture is cooled to prepared a yeast; adding perilla leaves for dreg enzymolysis when the yeast is added with salt to prepare a natural starter; and adding perilla leaf juice to perform soaking and oil filtration, subpackage and sterilization when spraying oil. The raw material comprises the components of the perilla cake, the perilla leaves, the bean pulp, the wheat and wheat bran of which the mass ratio is 0.5-4:0.5-1.5:3.5-6.0:0.3-1.0:1.0-2.0. The sauce prepared by the process is rich in perilla nutrition, health care components and peculiar flavor, not only has the characteristics of the traditional sauce, but also improves the health care value of the sauce.

The invention discloses rose-grape wine and a preparation method thereof. The rose-grape wine is prepared from the following raw materials: 10-12 parts of rose, 8-10 parts of chamomile, 60-80 parts of grape, 30-40 parts of mulberry, 20-30 parts of leaves of rhizoma fagopyri cymosi, 10-12 parts of lotus leaf, 60-80 parts of glutinous rice juice, 2-4 parts of grape-fruit flower, 3-4 parts of vaccinium bracteatum thunb leaf, 3-5 parts of fructus rosae, 2-3 parts of ginseng leaf, 2-3 parts of sanchi flower, 2-3 parts of motherwort and 8-10 parts of honey. The rose-grape wine prepared by the invention integrates the nutritional and functional components of the leaves of rhizoma fagopyri cymosi, and through fermentation for several times, the dissolution rate of active ingredients of a finished product is enhanced, so that the product is easy to be digested and absorbed by human body; and meanwhile, taste is improved and palatability is enhanced; the rose-grape wine is yellow-red and bright in color, sweet and mellow in taste, and is smooth and palatable; at the same time, by blending traditional Chinese medicinal components to the formula of the raw materials, unpalatable medicine flavor caused by conventional extraction is eliminated, and health care value is also improved; and the rose-grape wine has the functions of enriching blood and promoting blood circulation, tranquilizing and calming nerves, preserving health and resisting aging, etc., and the rose-grape wine is capable of regulating and improving sleep quality, losing weight and keeping fit.

The invention discloses a method for preparing homogeneous tomato sauce with high dietary fiber content, which belongs to the technical field of comprehensive utilization of agricultural and sideline products. The method is implemented mainly by the steps of deodorizing bean dregs, and performing alkali liquor treatment, enzymolysis, decoloring, drying, extrusion cooking, drying and super micro milling to prepare super micro milled bean dreg dietary fiber flour for the preparation of the homogeneous tomato sauce with high viscosity and the high dietary fiber content. The method has the advantages that: 1, the high-activity soybean dietary fiber flour can be prepared from the bean dregs by performing the alkali liquor treatment, the enzymolysis, the extrusion cooking and the super micro milling, and has remarkably increased soluble dietary fiber content, remarkably improved water absorptivity and remarkably improved cation exchange capacity; 2, when used for preparing the tomato sauce,the soybean dietary fiber flour treated by the processes is homogenized by a 30 MPa homogenizer so as to make a sauce body more uniform and stable, increase the viscosity and health care value of thetomato sauce and improve the water absorptivity of the tomato sauce; and 3, the utilization of the bean dregs changes the conventional way of utilizing the bean dregs as feeds so as to reduce environmental stress at the same time of realizing reutilization.

The invention relates to a jam processing technique, in particular to a chestnut jam processing technique, which is performed by the following steps that: selecting materials, chestnuts which are not eaten by moth and are not rotten are selected; peeling, the skins are peeled off and chestnut kernels are taken out; airing, the peeled chestnut kernels are aired for removing water; crushing, the aired chestnuts are crushed into powder for using; decocting, the chestnut powder, flour and soybean powder are mixed by the weight proportion of 7 to 2 to 1, the water is added for mixing and decocting into paste; fermenting, yeast, salt and sesame powder are added into chestnut jam for fermenting under 20 DEG C to 25 DEG C for one week; confecting, the well-fermented chestnut jam are matched with the proper quantity of pimiento, sauce, chicken powder, monosodium glutamate, vinegar and boiled oil to be stirred uniformly, and then the chestnut jam can be obtained. The invention provides the further processing of the chestnut with a new approach. The chestnut jam manufactured by the proposal of the invention has good adaptability, abundant nutrition and the functions of cooking and frying and health care value.

The invention relates to a manufacturing method of wine and particularly relates to a production method of composite fermentation fruit wine with mulberries, strawberries and raspberries. The preparation method comprises the steps of smashing and squeezing the mulberries, the strawberries and the raspberries to mash and then blending the mash in a certain proportion to conduct fermentation. According to the preparation method, as the rich nutrient contents, vitamins and trace elements in the three fruits are compensated with one another, the composite fermentation fruit wine has higher nutrition and health care values and palatability and can better play a role of health care on human bodies.

The invention discloses a method for preparing novel seasoning tea, and belongs to the field of health-care functional tea drinks. The novel seasoning tea comprises the following raw materials: a tartary buckwheat semi-finished product, green tea and dried jasmine flowers in a ratio of 100:(31-40):(1-10). The method comprises the following steps of: mixing the raw materials, baking, stir-frying, extracting fragrance repeatedly at variable temperature, and fusing the fragrance of tartary buckwheat, the green tea and the dried jasmine flowers, so that the fragrance of the tartary buckwheat, thegreen tea and the jasmine flowers is shown and is blended mutually to form the unique fragrance of the green tea, the tartary buckwheat and the jasmine. In the method, the seasoning tea is processed by utilizing the natural and health-care value of the green tea and the tartary buckwheat scientifically and a unique process according to the principle of the homology of medicines and food; and the green tea tartary buckwheat mixed health drink is rich in biological active ingredients such as rutin (V P) and the like, and is particularly suitable for preventing and treating diseases such as hypertension, hyperlipaemia, hyperglycemia, cardiovascular diseases and the like, so the novel seasoning tea is a natural drink which integrates ornamental, drinking and health care properties.

A Bifidobacterial fruit-vegetable beverage is prepared from fresh fruit juice, fresh vegetable juice, cultured Bifidobacterium, lactobacillus and thermophilic streptococcus, stabilizer and flavouring through ultrahigh-temp. instantaneous sterilizing, and fermenting. Its advantages are high nutritive and health-care value, and long quality guarantee period.

The invention relates to a composite plant enzyme as well as a preparation method and an application thereof. The composite plant enzyme is prepared from cereals and fresh fruits through processes including enzymolysis, probiotic fermentation, freeze drying and the like, wherein the cereals comprise buckwheat, oats, brown rice, tartary buckwheat bran, wheat germ and the like; the fresh fruits comprise rosa roxburghii tratt, papaya, mulberries, blackcurrants, blueberries, sea-buckthorn, hawthorn fruits and the like. The composite plant enzyme is stable in quality, sour and sweet, has overflowing faint scent, contains rich active enzymes required by human metabolism as well as nutrients such as flavonoids, vitamins, minerals and trace elements, has various nutrition and health care values and is particularly applicable to prevention and treatment of capillary hemorrhage caused by fragility improvement of blood vessels, and the nutrients are absorbed by human bodies easily. The preparation technology of the composite plant enzyme is simple, the product property is stable, the production cycle is short, and important development value is provided.

The invention discloses a sugarless type health-care herb tea comprising the components by weight percent: 0.5 to 2 Chinese mesona herb, 0.1 to 1 selfheal, 0.1 to 1 mulberry leaf, 0.1 to 0.5 chrysanthemum, 0.1 to 0.5 honeysuckle, 2 to 8 sugar alcohol, 0.005 to 0.05 high intensity sweetener and balancing water. The sugarless type health-care herb tea has the effects of fever reduction and pathogenic fire reduction, has cool mouth feel like cane sugar, can reduce heat, avoid the excessive intake of cane sugar, increases the health-care value of the herb tea, and has wider use crowds, especially satisfies the requirements of children, middle-aged people, old people, diabetic patients and people liking to be beautiful.

The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g / 100g and protein content which is larger than 15g / 100g and achieves nutrition standard content requirements of China.

The invention provides beautification and health care lemon tea. The beautification and health care lemon tea is characterized in that the tea comprises raw materials in the following mass percent: 7-15 percent of lemon leaves, 10-20 percent of rose, 5-15 percent of Chinese wolfberry, 5-15 percent of glycyrrhiza, 15-25 percent of lemon and 10-30 percent of edible sugar. Not only multiple health care effects of lemon such as setting the mind at rest, allaying tiredness and activating epidermal cells of the skin can stand out in priority, but also the effects of other raw materials such as clearing and activating the channels and collaterals, softening the blood vessels, harmonizing the liver and the spleen, regulating the stomach to smooth qi, nourishing yin an supplementing blood, nourishing the liver to improve the visual activity, nourishing the lung to arrest cough, clear away heat and toxic materials and relieving spasm and pain can be supplemented additionally. By having the tea for a long term, the face can be beautified, the eyesight can be improved, free radical in the body can be cleared up, the senility can be postponed, the urination can be promoted and the kidney can be invigorated, the production of body fluid can be promoted to quench thirst, and the digestion can be facilitated; the tea is prepared by adopting only natural plants, therefore, the mouth feeling is unique, the tea is safe and healthy and especially suitable for the beautification of female and has high health care value.

The invention discloses a method for cultivating oyster mushrooms. The method includes the following steps of mother culture making, stock culture making, preparing and applying of standard selenium liquid, cultivating culture making and mushroom producing management. According to the method for cultivating oyster mushrooms, inorganic selenium is biologically converted into organic selenium facilitating absorption of the human body; meanwhile, the content of the selenium of the oyster mushrooms is increased, the food-drug health caring value of the oyster mushrooms for people is increased, the yield is increased by about 30% on the basis of the original yield, the yield is increased, the enrichment amount of the selenium in every 100 g of fresh mushroom bodies can be 0.1-0.2 g, and the quality of the oyster mushrooms is improved.

An embodiment of the invention discloses a lychee wine which is brewed by the following raw materials of, by weight, 85% 90% of lychee, 2-4% of sorghum, 2-5% of wheat, 2-4% of sticky rice, 2-3% of distiller's yeast, 1%-2% of sulfuric acid, 1%-2% of hawthorn flavonoid and 1%-2% of hydrolyzed collagen. The embodiment of the invention also discloses a method for preparing the lychee wine. The lychee wine is simple in preparation method, guarantees efficacy and is a health-care wine with extremely high health-care value.

The invention discloses a ficus carica fruit ferment and a preparation method thereof. The preparation method comprises the following steps: taking the ficus carica fruits as a main raw material, and subjecting the material to hypertonic extraction, fermentation with compound bacterial species, after-ripening, clearing and film filtering to prepare the ficus carica fruit ferment. In the process disclosed in the invention, the nutritional ingredients in the ficus carica fruits are not lost or damaged, and after fermentation with the compound probiotic bacteria, the nutritional and health-care value of the ficus carica fruits are significantly improved. The prepared ficus carica fruit ferment product has a good organization state and flavor; the liquid is clear and transparent, is pink to dark red in color, is mellow in taste, is harmonious in acidness and sweetness, and has the characteristic fragrance of the ficus carica fruits. The ficus carica fruit ferment is suitable for the taste requirement of the public consumers. The preparation process is simple, and the process is controllable. The obtained ferment product is stable in quality, can be stored at normal temperature, is suitable for production in large scale and has a good market prospect.

The invention discloses a fig fruit juice beverage for improving immunity and making method thereof. The product is prepared from the following components by weight: 40-60 parts of fig, 8-10 parts of Kiwi berry, 5-8 parts of carrots, 1-3 parts of wolfberry, 1-2 parts of haw, 1-2 parts of lily, 2-3 parts of astragalus, 2-3 parts of American ginseng, 1-3 parts of codonopsis roots, 1-3 parts of golden thread lotus, 2-3 parts of Chinese yam, 2-3 parts of Chinese angelica, 1-2 parts of big head atractylodes rhizomes, 1-2 parts of Chinese chive seeds, 1-2 parts of lichee seeds, 2-3 parts of Zornia, 1-2 parts of sweet osmanthus, 1-3 parts of aloe leaves, 2-3 parts of strawberry leaves, 8-10 parts of honey and 5-8 parts of white sugar. According to the immunity-improving fig fruit juice beverage and making method thereof provided by the invention, fig, Kiwi berry and carrot with abundant nutrition and high health care value are added, and wolfberry, haw, lily, astragalus and a plurality of traditional Chinese medicine components are combined, thereby the product has the effects for improving physical quality and improving human body immunity.

The invention discloses a cactus strawberry purple rice jam. The jam is prepared from the following raw materials in parts by weight: 110-130 parts of edible cactus, 136-150 parts of strawberries, 78-85 parts of purple rice, 13-16 parts of malus prunifolia, 6-9 parts of phyllanthus emblica, 4-6 parts of stir-baked semen plantaginis, 5-7 parts of astragalus complanatus, 6-8 parts of viola diffusa ging, 4-5 parts of morinda officinalis, 3-4 parts of rhizoma curculiginis, 44-53 parts of white granulated sugar, 18-24 parts of ground coffee, 5-8 parts of dark green tea powder, 10-12 parts of olive oil, 25-31 parts of Chinese date honey, and appropriate amount of purified water. The purple rice flour with a health care effect is added in the preparation process of the jam disclosed by the invention; the viola diffusa ging can clear away heat and toxic material, and cool blood and stop bleeding; the astragalus complanatus can warm and benefit the liver and the kidney, control nocturnal emission, arrest polyuria and improve eyesight; the phyllanthus emblica can clear away heat, cool blood, improve digestion, invigorate stomach, promote the secretion of saliva or body fluid, and relieve cough; the stir-baked semen plantaginis can excrete dampness, stop diarrhea, eliminate sputum and relieve cough; the morinda officinalis can reinforce the kidney, support yang, dispel wind, eliminate dampness, and strengthen tendons and bones; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and purple rice aroma and wide market prospect.