180 results about "Lemon flavor" patented technology

The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.

The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie carbonated lemon-flavored beverage containing the purified Rebaudioside D and a process for making the low-calorie carbonated lemon-flavored beverage containing the purified Rebaudioside D.

The present invention discloses a lemon flavored rose petal jam. The jam is characterized in that the jam is prepared by the following raw materials in parts by weight: rose petals 30-40 parts, brown sugar 20-30 parts, honey 10-20 parts, xylitol 10-20 parts, lemon juice 5-10 parts, black sesame 1-5 parts and plum flesh 1-5 parts. The jam is sweet and sour and tasty in taste, better in mouthfeel and richer in nutrition with the addition of the fruit ingredients. Using the xylitol and honey to replace a part of the brown sugar can make the jam agreeable sweetness and healthier.

The invention discloses a preparation method of lemon vinegar. The lemon vinegar is light yellow in color, is transparent and clear, and has sour and thick mouthfeel and intense lemon flavor; and the total acidity by acetometer is 3-5%. The lemon vinegar integrates the nutritional health-care functions of the lemon and vinegar. The preparation method comprises the following steps: expressing juice from lemon, and adding pectinase to perform enzymolysis, thereby obtaining lemon juice; adding a yeast activation solution into the lemon juice, and fermenting to obtain lemon wine; inoculating a vinegar bacteria seed solution into the lemon wine, and fermenting to obtain the lemon vinegar; and mixing the lemon vinegar with chitosan, and carrying out centrifugal separation to obtain the lemon vinegar.

A method for extracting the soluble calcium citrate by the manioc residue in a short period. The calcium citrate becomes more and more popular for the consumers as an ideal calcium supplement. The calcium citrate for sale in the market belongs to organic calcium, whose solubility is better than inorganic calcium and good for the absorption of human body to calcium, however, still belonging to the organic calcium with a low solubility, which restricts the absorption of human body to calcium. The inventive method mentioned above improves the absorption of the organic calcium and the mouthfeel by fermenting the manioc residue with Aspergillus niger. The produced organic calcium has a high solubility and tastes like lemon. The cost of the extracted soluble calcium citrate is equal to that of the citric acid with purity over 99.5%.

The invention relates to an olive tablet and the preparation method. The olive tablet is made by the following raw materials according to the weight percentage: emblic leafflower finemeal of 40 percent to 48 percent, rock candy powder of 50 percent to 60 percent, menthol of 0.1 percent to 0.3 percent, vanillin of 0.1 percent to 0.3 percent, protein candy of 0.1 percent to 0.3 percent, stearic acid of 1.0 percent to 2.0 percent and lemon flavor of 0.1 percent to 0.3 percent. The olive tablet of the invention has the advantages of sweet taste, body fluid production and long aftertaste; and the olive tablet is suitable for long-term consumption, and has the unique therapeutic effectiveness of throat smooth, lung moistening and fast effect, thereby which is an essential health product at home and for travel.

The invention discloses a lemon flavor tea drink and a making method thereof. The lemon flavor tea drink product comprises, by weight, 0.8-3.0% of instant black tea, 4-10% of white granulated sugar, 1-7% of fructose corn syrup, 0.21-0.82% of an antioxidant, 1-6% of an acidity regulator, 0.1-30% of concentrated lemon juice, 0.2-1.2% of edible essence, 0.1-0.75% of a stabilizer and the balance deionized water. The antioxidant is rutin and D-sodium erythorbate. When the drink is made, a tea and sugar mixed liquid, a stable system solution and the acidity regulator are prepared firstly, then the antioxidant is added in the tea and sugar mixed liquid and evenly stirred to form an antioxidant system solution, the stable system liquid is added in the antioxidant system solution, uniform mixing is conducted to obtain an intermediate liquid mixed solution, then acidity regulator liquid and the edible essence are added, and finally the drink is packaged after being sterilized at high temperature. The lemon flavor tea drink and the making method of the lemon flavor tea drink can delay fission of lemon fragrance, light and heat stability of the drink is improved, and besides the flavor of drink is excellent.

The invention discloses pickled pepper and lemon flavored dried bean curd. The pickled pepper and lemon flavored dried bean curd is prepared from the following raw materials in parts by weight: 120 to 130 parts of soybeans, 25 to 30 parts of peanut kernels, 7 to 8 parts of lemons, 2 to 3 parts of kudzu vine root, 2 to 3 parts of cucumber incense, 1 to 2 parts of polygonatum odoratum, 1 to 2 parts of calathodes, 1 to 2 parts of ardisia japonica, 2 to 3 parts of rhodiola rosea, 1 to 2 parts of cortex acanthopanacis, 1 to 2 parts of eclipta prostrate, 1 to 2 parts of cirsium japonicum, 2 to 3 parts of semen cassiae, 1 to 2 parts of wampee seed, 1 to 2 parts of loofah sponge, and 2 to 3 parts of Chinese mosla herb. The nutrition structure of the dried bean curd is improved by adding the peanut kernels into the dried bean curd; the dried bean curd tastes hot and sour by adding seasonings, such as pickled pepper and white vinegar, and can stimulate appetite, dispel greasiness, revive and refresh; the dried bean curd has lemon fragrance by adding the lemons; the dried bean curd is fried first and then is mixed with pickled pepper water and bagged, so that the dried bean curd is attractive in appearance and totally tasty; the traditional Chinese medicine components are added, so that the dried bean curd can be used for reducing blood glucose and blood fat, clearing heat, removing toxicity, cooling blood to stop bleeding, nourishing liver, tonifying kidney, and relaxing bowels.

The invention discloses a germicidal deodorant removing peculiar smells of down feather and chemical fabrics and a method thereof. The germicidal deodorant comprises, by weight, 3-5 parts of zinc cresol sulfonate, 3-5 parts of propylene glycol, 0.5-1 part of acetylated lanolin alcohol, 5-6 parts of perfume with lemon flavor, 0.5-1 part of natural aromatic oil, 30-40 parts of ethanol and 5-10 parts of fragrance-fixing agent. The germicidal deodorant is easy to obtain, has simple preparation, low cost and good peculiar smell removing effect, can save production cost, and can remove peculiar smells thoroughly. The method of removing peculiar smell comprises the steps of arrangement of the chemical fabrics, arrangement of the down feather, rinse, bleaching, selection of the sterilization and disinfection raw material, pretreatment of ethanol, preparation of the germicidal deodorant, pretreatment of water, preparation of a groove of the germicidal deodorant, advanced treatment of sterilization and deodorizing of the down feather, remobilization of the germicidal deodorant, and advanced treatment of sterilization and deodorizing of the chemical fabrics. The method is simple and environmental-friendly, is easy to operate, can recycle the resource, and can remove the peculiar smells of down feather and chemical fabrics with high efficiency.

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

The invention discloses a Chinese traditional medicine disinfection compound preparation with a lemon flavor. 100 weight parts of the disinfection preparation contains the following components in parts by weight: 80-100 parts of extract of compound Chinese medicinal material, 0.3-0.35 part of triclosan, 2-5 parts of hydroxypropyl methyl cellulose, 1-3 parts of lemon essential oil, 60-70 parts of ethanol and the balance of water; the extract of the compound Chinese medicinal material is prepared from the following crude drugs in parts by weight: 10-15 parts of eucalyptus leaves, 10-15 parts of carambola leaves, 5-10 parts of cassia twigs, 5-10 parts of perilla leaf, 5-10 parts of wild chrysanthemum flower, 5-10 parts of eleusine indica, 10-15 parts of honeysuckle, 8-12 parts of asarum, 5-10 parts of coptis root, 8-12 parts of rhizoma paridis, 5-10 parts of chrysanthemum, 8-12 parts of rhizoma anemarrhenae, 5-9 parts of radix bupleuri and 5-10 parts of self-heal. The Chinese traditional medicine disinfection compound preparation disclosed by the invention is reasonable in formula, stable in performance and convenient in use and has a good sterilization effect.

The invention discloses a preprocessing method of pig colons. Fresh pig colons preliminarily turned and washed in a slaughter house are subjected to rough cleaning, refined cleaning, pickling, marinating, refrigerated storage and other steps, dirt and grease of the pig colons can be effectively removed, the pig colons are restrained from generating bacteria, the marinated pig colons are fat but not greasy and unique in flavor, has the lemon flavor and has the certain effect of relieving fatigue, the preprocessed pig colons can be cooked and processed in various ways at any time, the processing time is short, and processing is convenient and rapid.

The invention relates to lemon flavored nutritional bean curd (tofu) and a preparation method thereof. The lemon flavored nutritional tofu comprises soybean milk and lemon juice, wherein the weight ratio of the lemon juice and the soybean milk is (1-3):100, and is prepared by the steps of carefully selecting raw materials, pulping, boiling pulp, adding lemon juice, compression moulding, and othersteps. The lemon flavored nutritional tofu has the color and fragrance of lemon, rich nutrient and tender mouthfeel. The preparation method of the lemon flavored nutritional tofu uses fresh lemons directly without addition of other coagulators, only uses the action of lemon self to achieve the coagulating effect of tofu, so as to simplify preparation process, prevents environmental pollution and fully utilize raw materials. The obtained tofu has the fragrance and nutritional ingredients of lemon. The preparation method of the invention does not use calcium salts and magnesium salts, and citrate contained in the lemon juice can inhibit calcium salts crystallization, thereby preventing the formation of renal calculi, even dissolving the calculi formed previously. The lemon flavored nutritional tofu of the invention is suitable for a large range of people.

The invention discloses electronic cigarette liquid with lemon flavor and a preparation method thereof. The electronic cigarette liquid is made from, by weight, 0.1-10 parts of lemon oil, 0.01-1 partof bergamot oil, 0.01-1 part of limette oil, 0.005-0.25 part of terpilenol, 0.005-0.25 part of linalool, 0.001-0.1 part of methyl heptenone, 0.001-0.1 part of octanal, 0.005-0.25 part of geranyl acetate, 1-5 parts of ethyl alcohol, 10-30 parts of water, 30-90 parts of propylene glycol, and 20-40 parts of glycerol. The smoking flavor of electronic cigarettes can be enriched, the needs of differentconsumer groups can be met, and potential hazards to the health of the consumers can be effectively reduced.

The invention relates to the technical field of beverage preparation, in particular to a lemon flavor beverage and a preparation method thereof. The preparation method comprises the following steps: fermenting sterilized milk, stopping fermentation until the pH value of the fermented milk reaches 4.2-4.5, and obtaining acid milk, wherein the temperature of a fermentation environment is 40-44 DEG C; mixing a mixed solution of 55-65 parts of white granulated sugar, 5-7 parts of sweetener, 4-6 parts of stabilizer, sodium citrate and lemon essence with 80-120 parts of lemon juice and 25-350 parts of the acid milk by weight to obtain a first mixed solution; and adding a citric acid solution into the first mixed solution until the pH value of the first mixed solution reaches 3.8-4.2. Through the lemon flavor beverage and the preparation method thereof, the types of fruit flavored type milk beverages can be enriched.

The invention discloses an air freshener for a carriage, which consists of sodium stearate, fatty acid sucrose monoesters, water and lemon flavor. The air freshener has a rational formula, good using effects and low production cost.

The invention discloses a lemon flavored yogurt essence, as well as a preparation method and application thereof. The lemon flavored yogurt essence is prepared from the following raw materials in certain mass percentage: lemon essence, delta-decanolactone, delta-octanolactone, undecanoic delta-lactone, delta-dodecalactone, decanoic acid, caprylic acid, lauric acid, vanillin, ethyl vanillin, decylaldehyde, hexanoic acid, acetaldehyde, dodecyl aldehyde, heptanal, ethyl acetate, ethyl butyrate, gamma-dodecalactone, gamma-octanoic lactone, heptanolide, 2-methylhexanoic acid, 3-hydroxyl-2-butanone, lactic acid and the like. The preparation method comprises the steps of mixing raw materials for preparing the lemon flavored yogurt essence and uniformly stirring. The lemon flavored yogurt essenceis convenient in raw material source, has vivid featured fragrance and strong natural sense, and is durable and stable. The lemon flavored yogurt essence can be used as a food additive, has a rich lemon flavor, can be used for reinforcing the fermentation sense of fermented milk, fermented milk drink finished products, and brings a natural lemon-flavored taste.

The present invention discloses a fermented milk and a preparation method thereof. The fermented milk is prepared by a preparation technology of conventional stirring type fermented milk in the field and consists of the following raw material components: 0.02-0.1% of edible salt, 0.006-7.5% of sweet substances, 5.0-12.0% of lemon marmalade, 0.01-0.1% of lemon flavor, 0.001-0.006% of leavening agent and the balanced being raw milk making up 100%. The percentages are the mass percentages of each component accounting for the total amount of raw materials. The lemon marmalade, lemon flavor and edible salt are coordinative in flavor. Particularly the edible salt plays a synergistic and flavor enhancing effect. The prepared fermented milk by blending the raw materials and using the preparation method is more unique in fermented milk taste, the lemon flavor is more flavored, fresh and natural, and the fermented milk is delicate in texture, smooth and refreshing, and pleasing, and can meet the needs of more consumers.

The invention relates to a cleaning agent, especially to a kitchen ventilator cleaning agent capable of highly-efficiently decontaminating. The agent is prepared by the following raw materials by weight parts: polyvinyl alcohol, ethylene glycol monomethyl ether, sodium dodecyl benzene sulfonate, urotropine, chromium nitrate, polyethylene glycol, lemon flavor and water with a ratio of 5 to 15 : 10 to 20 : 10 to 30 : 0.5 to 1.5 : 0.03 to 0.1 : 0.01 to 0.08 : 0.01 to 0.1 : 150 to 220. The kitchen ventilator cleaning agent capable of highly-efficiently decontaminating is environmentally-friendly, non-toxic, tasteless, non-stimulating, non-flammable and harmless to the human body and skin, does not damage galvanized coating and paint on surfaces of electric appliances, and can rapidly decompose difficult-to-remove grease and dirt attached to the surfaces of the electric appliances without dismounting the kitchen ventilator; and thus the stubborn oil stain can be easily removes and an effect of shininess as new can be achieved.

The present invention discloses a lemon flavor dried bean curd and a preparation process thereof. The lemon flavor dried bean curd comprises the following raw material components by weight: 150-200 parts of soybeans, 8-12 parts of lemon, 15-20 parts of grape seed oil, 1-3 parts of spine date seed powder, 5-8 parts of smashed pigskin, 6-10 parts of spinach, 3-5 parts of shoots of dendrocalamus latiflorus, 8-10 parts of soy sauce, 3-5 parts of crystal sugar, 4-6 parts of tea, 2-4 parts of star anise fruits, 1-3 parts of cinnamon, 3-5 parts of licorice root and 1-3 parts of fennel seeds. In the preparation process, the soybeans are treated with primary soaking, freezing, drying and secondary soaking before being ground into soy milk, so that the soaking time for soybeans compared with the soaking time in a traditional process is greatly reduced and the preparation efficiency of the dried bean curd is improved. According to the invention, lemon juice is added into the soy milk, so that the prepared dried bean curd is full of lemon flavor and the taste is more unique.

The present invention discloses chili lemon oil, caramel lemon fish and preparation methods thereof, and belongs to the fields of seasoning products and new flavored food. The chili lemon oil comprises the following raw materials in parts by weight: 3-6 parts of chili essential oil, 15-25 parts of lemon oil, 1-3 parts of black pepper essential oil, 10-15 parts of fresh ginger essential oil, 4-7 parts of litsea cubeba essential oil, 1-3 parts of rosemary essential oil and 44-67 parts of vegetable oil. The chili lemon oil is fragrant, spicy, sour and refreshing in mouthfeel, also has fresh lemon flavor and pepper and fresh ginger fragrance, and is coordinated and full in the overall flavor, fresh and soft, and spicy but not dry.

The invention discloses sugar-free seabuckthorn leaf beverage and a preparation method thereof, relates to the field of beverage, and provides the sugar-free seabuckthorn leaf beverage which is balanced in nutrition and low in calorie. The sugar-free seabuckthorn leaf beverage is prepared from the following component raw materials: 30-40 parts of seabuckthorn leaf extract, 60-70 parts of purifiedwater, 0.1-0.2 part of stevioside, 0.2-0.3 part of mogroside, 0.25-0.35 part of isomalto-oligosaccharide, 0.005-0.015 part of glycyrrhizin, 0.03-0.09 part of puerarin polysaccharide, 0.02-0.06 part ofkonjac polysaccharide, 0.12-0.22 part of seabuckthorn polysaccharide, 0.003-0.009 part of green tea powder flavor, 0.015-0.025 part of white lemon flavor, 0.008-0.016 part of sour plum juice enzyme and 0.01-0.03 part of table salt. The preparation method provided by the invention is simple to operate; the prepared sugar-free seabuckthorn leaf beverage is not only rich in nutritional ingredients,low in calorie, good in drinking taste and suitable for people such as patients with hypertension, hyperglycemia and hyperlipidemia, old people and children, but also has a function of effectively increasing the proliferation of probiotics in the gastrointestinal tract so as to adjust the gastrointestinal tract.

The invention relates to a beverage, provides a lemon-flavored vitamin beverage containing lactic acid bacteria and salt and a preparation method of the lemon-flavored vitamin beverage and solves the problems that a lactobacillus beverage in the prior art is not easy to absorb by a human body, lactose intolerance can occur to a drinker, the storage time is short, cold chain guarantee is required during sales and transportation and a physical problem can be caused when the beverage is drunk under the condition of insufficient amount of exercise. The lemon-flavored vitamin beverage comprises the following raw materials: white granulated sugar, high-fructose corn syrup with 55% of fructose, rock candy, glucose, concentrated lemon juice, concentrated apple juice, dried skim milk, lactobacillus fermentum, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus, streptococcus thermophiles 1, lactococcus lactis subsp lactis, pectin, the salt, citric acid, malic acid, lactic acid, sodium citrate, potassium chloride, calcium lactate, vitamin C, vitamin B6, vitamin B12, vitamin E, nicotinamide, taurine, edible essence and the balance of water.

The invention relates to a lemon pudding powder which is prepared from the following components in percentage by weight: 40-50% of white granulated sugar, 25-35% of milk powder, 10-15% of egg white powder, 8-10% of lemon powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin, 0.6-0.8% of sucrose ester and 0.01-0.03% of gardenia yellow. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The lemon pudding prepared from the lemon pudding powder has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, fresh lemon flavor and no peculiar smell. The pudding preparation method is simple and convenient, and saves both time and labor; and the proportioning process is completed by adding a certain amount of pure water into the lemon pudding powder, thereby avoiding the inconvenience of weighing, mixing and preparing every component in the proportioning process, and greatly simplifying the proportioning procedure. The product is powdery, and thus, is easier to store and preserve.

The invention belongs to the technical field of food preparation and relates to lemon-flavor dried shrimps which are prepared from dried shrimps as the main raw material. Main raw materials contain dried shrimps, fresh lemon, rose, Flos Sophorae, matrimony vine, abelmosk, ginger, perilla leaf, dried orange peel, Chinese prickly ash, fish sauce and white wine. the preparation comprises the following steps: grinding fresh Flos Sophorae, matrimony vine, fresh abelmosk, ginger and fresh perilla leaf to prepare mixed liquor, and fetching a supernatant; grinding lemon to obtain lemon juice, mixing the lemon juice and the supernatant, adding fish sauce and white wine, and sterilizing for 5-10 min to obtain a pickling solution; putting fresh dried shrimps into the pickling solution and immersing to obtain pickled shrimps, putting the pickled shrimps into boiled fresh water, and taking out the peeled shrimps and draining after the peeled shrimps turn colors; drying and putting the dried shrimps into a cloth bag, removing peel to obtain dried peeled shrimps, and putting the dried peeled shrimps into a sealing bag so as to obtain a finished product, namely the lemon-flavor dried shrimps. The raw materials are natural and easily available. The preparation technology is simple. The product has rich nutrients and good mouthfeel, is convenient to eat and is environment-friendly in production.

The invention discloses a multi-fiber lemon flavor beverage and a preparation method thereof. The multi-fiber lemon flavor beverage comprises the following raw materials in parts by weight: 18-25 parts of perfume lemon juice, 15-23 parts of white granulated sugar, 20-28 parts of pure water, 25-31 parts of high fructose syrup, 2-7 parts of lemon concentrated juice, 1-4 parts of crystalline trehalose, 0.12-0.32 part of citrus fibers, 0.07-0.11 part of wheat seedling fibers, 0.6-1.25 parts of edible gum, 1.2-1.6 parts of citric acid monohydrate, 0.05-0.08 part of sodium citrate, 0.005-0.01 part of an antioxidant, 0.005-0.01 part of a stabilizer, 0.04-0.07 part of a preservative and 0.6-1.0 part of edible essence. The preparation method of the multi-fiber lemon flavor beverage is simple, richvitamin C nutrient components in the perfume lemon juice are not damaged in a preparation process, and the lemon beverage with unique flavor can be obtained. The multi-fiber lemon flavor beverage prepared by the method has wide edible modes and wide suitable population, can be drunk singly, and can also be combined with other beverages to be applied to milk tea beverages.

A leather cleaner comprises the following raw materials in parts by mass: 2-10 parts of dimethyl silicone oil, 10-15 parts of silicone polyether, 5-10 parts of triethanolamine oleic soap, 1-2 parts of a spice and 30-35 parts of glycerol, wherein the spice is in lemon flavor. The leather cleaner can be used for caring leather or artificial leather products to keep the leather products glossy as new ones, also can effectively clean stains on the leather surfaces, keep the leather soft and smooth and prevent the leather surfaces from dry cracks and has a pleasant scent.

The invention relates to the technical field of food fermentation and in particular relates to lemon wine and a preparation method thereof. The lemon wine contains fermented clear juice and Baijiu prepared by distilling fermented vinasse dreg; the clear juice is supernatant of common fermented matters of lemon juice and grains; the Baijiu is wine obtained by distilling the fermented vinasse dreg of the common fermented matters of the lemon juice and the grains. The fermentation comprises the following two steps: firstly, fermenting the grains; after entering a vigorous period of the fermentation, carrying out the second step and adding the lemon juice and mixing and fermenting, wherein the content volume ratio of the clear juice in the Baijiu is as follows: the clear juice to the Baijiu is equal to 10 percent to 25 percent (V / V), preferably, the clear juice to the Baijiu is equal to 18 percent to 22 percent (V / V). The lemon wine has the advantage that the lemon wine has the fresh scent of the clear juice of the common fermented matters of the lemon juice and the grains and a lemon flavor of the Baijiu obtained by distilling lemons, and also contains fermented matters of nutritional components beneficial to human bodies; the lemon wine has the characteristics of low-degree fruit wine and high-degree Baijiu and appears for the first time in China.

The invention discloses a tinea-resistant deodorizing nourishing and health care fragrant shoe, comprising the following raw materials by weight percent: 30-50% of adhesives, 15-42% of nourishing agent, 20-47% of bactericidal agent and 1.2-2.3% of flavoring agent. The tinea-resistant deodorizing nourishing health care fragrant shoe further comprises the following components by weight percent: 8% of royal jelly powders and 5% of aloe glue powders, wherein the adhesive is Bali adhesive, the nourishing agent is aloe mineral crystal, the bactericidal gent is triclosan, and the flavoring agent is lemon flavors and osmanthus fragrans flavors. The ringworm-resistant deodorizing nourishing health care fragrant shoe can lastingly remove such pedopathy as tinea pedis, foot stink, onychomycosis and the like, and has substantial effect without relapse.

The invention discloses a non-toxic cleaning agent which comprises a cleaning compound, an additive and water, wherein the cleaning compound comprises sodium carbonate, gum rosin and medical alcohol, the non-toxic cleaning agent is prepared by compounding the cleaning compound, the additive and the water in a weight ratio of 2:1:10, the additive comprises sea salt and limonene, and the additive comprises 3-5 parts by weight of the sea salt and 5-7 parts by weight of the limonene. Through the way, the non-toxic cleaning agent disclosed by the invention has a good cleaning effect on stains; the non-toxic cleaning agent does not contain toxic ingredients, and therefore, the non-toxic cleaning agent has good protectiveness on human bodies; and the non-toxic cleaning agent is antibacterial and insecticidal, and rich in fresh lemon flavor, thereby improving the satisfaction of customers.