233 results about "Lycium parvifolium" patented technology

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention discloses a method for preparing a composite beverage by fermenting Cordyceps militaris, which belongs to the nutrition and health beverage field. The composite beverage is prepared by using Cordyceps militaris, red date, Chinese wolfberry and honeysuckle as main raw materials, the method comprises the following steps: fermenting Cordyceps militaris to prepare fermentation liquor, respectively extracting red date, Chinese wolfberry and honeysuckle to obtain extract liquid, preparing the composite beverage according to the proportion that every 100mL beverage contains 40-60mL of Cordyceps militaris fermentation liquor, 10-20mL of Chinese wolfberry extract liquid, 2-8mL of honeysuckle extract and 25-40mL of red date extract liquid by adding water and seasoning auxiliary materials. The preparation method has the advantages of simple operation and short period. The prepared composite beverage by fermenting Cordyceps militaris has abundant nutrition and has auxiliary efficacies of raising human immunizing power, enhancing physical fitness, nourishing liver and improving eyesight, tonifying spleen and stomach, nourishing blood and tranquilizing mind, recuperating kidney and benefiting essence of life, aging resistance, antimutagenesis and antineoplastic.

The invention relates to a lycium barbarum tablet and in particular relates to a lycium ruthenicum tablet. The tablet is characterized by being prepared by the following steps: mixing the following components in parts by weight: 4-7 parts of lycium ruthenicum freeze-dried powder, 1-3 parts of bilberry extract, 0.3-0.6 part of dextrin, 0.1-0.3 part of microcrystalline cellulose, 0.1-0.4 part of sodium carboxymethyl starch and 0.1-0.4 part of magnesium stearate, pelletizing, and finally, drying and tabletting. The raw material preparation method is unique, the content of a functional component anthocyanin in the lycium ruthenicum is improved, long-term preservation of the anthocyanin in the lycium ruthenicum is promoted, the activity of the functional component of the lycium ruthenicum can be effectively maintained, and the lycium ruthenicum tablet has the effects of resisting fatigue, reducing blood pressure, reducing blood fat and maintaining beauty and keeping young and is suitable for patients suffering from hyperlipidemia and women suffering from blood stasis abdominal pain, haggard look and malnutrition.

The present invention provides a lycium ruthenicum murr. vinegar fermentation method, and two lycium ruthenicum murr. vinegar drink preparation methods. The lycium ruthenicum murr. vinegar takes fresh lycium ruthenicum murr. as the raw material, and is obtained by the selection of raw materials, juicing, low-temperature alcoholic fermentation, acetic acid fermentation, ageing, filtration, sterilization and other process procedures. The resulting lycium ruthenicum murr. vinegar is blended to obtain a lycium ruthenicum murr. vinegar drink. Anthocyanin, organic acids, vitamins, VC and other active ingredients, especially anthocyanin contained in the lycium ruthenicum murr. are maximally preserved by the high acid environment of the lycium ruthenicum murr. vinegar and the vinegar drinks. Therefore, the lycium ruthenicum murr. vinegar is superior to table vinegar taking grain as raw materials, has a sweet and sour taste and pure flavor, is sour, cool and soft, nutrient-rich and high-quality, and has the efficiency of invigorating stomach, promoting digestion, tonifying, protecting health and the like.

The invention provides a haw tea aroma rice and a preparation method thereof. The haw tea aroma rice is characterized by being prepared from the following raw materials by weight: 400 to 450 parts of rice, 4 to 5 parts of wolfberry, 2.5 to 3 parts of burdock root, 1.5 to 1.7 parts of hedge glorybind flower, 3 to 4 parts of cucumber seed, 5 to 5.5 parts of pear leaf, 4.5 to 6 parts of bitter bamboo leaf, 3 to 4 parts of poria with hostwood, 4 to 5 parts of Ulothrix flacca, 10 to 15 parts of coix seed, 4 to 5 parts of red bean, 7 to 8 parts of mung bean, 20 to 22 parts of haw, 4 to 5 parts of honey, 10 to 13 parts of wheat berry, 1 to 2 parts of tea-seed oil, 50 to 60 parts of tea water, 0.2 to 0.3 part of yeast and 8 to 9 parts of nutritious and health-care liquid. According to the invention, baking and stir-frying are carried out to allow the haw tea aroma rice to be uniformly preserved, and fragrance of each accessory material infiltrates into the rice; tea water can raise spirit, and haw has abundant nutrients and can whet the appetite; the haw tea aroma rice is capable of benefiting qi, fostering beauty, clearing heat, eliminating vexation, tranquilizing the mind, building up the body and reinforcing bones; moreover, the haw tea aroma rice is convenient to store and eat.

The invention relates to wolfberry and jujube health promotion milk and a preparation method of the health promotion milk, belonging to the technical field of modulated milk. The wolfberry and jujube health promotion milk consists of the following raw materials by weight percent: 80-90% of raw milk, 2-3% of wolfberry concentrated juice, 1-2% of jujube concentrated juice, 0.5-10% of crystal line fructose, 0.1-0.3% of a stabilizer, 0.005-0.1% of edible essence, 0.5-3% of longan concentrated juice, 0.05-0.1% of Chinese yam polysaccharide, 0.05-0.5% of black sesame powder, 0.1-0.5% of honey and the balance of soft water. By being scientifically proportioned according to the health promotion principle of traditional Chinese medicines and prepared through an advanced processing process, the wolfberry and jujube health promotion milk is natural and pure in taste and rich in nutrition and remains nutritional ingredients and active ingredients of natural health products such as milk, wolfberry, jujube, longan and Chinese yam up to the hilt, so that the beneficial ingredients of each raw material are brought out the best in each other and the health function is strong.

The invention discloses a preparation method of lycium barbarum polysaccharides and belongs to the technical field of food processing. The preparation method of lycium barbarum polysaccharides comprises steps as follows: sieving, impurity removal, drying, crushing, separation, supercritical CO2 extraction, soaking, enzymolysis, centrifugation, desalination, four-level ultrafiltration, reverse osmosis concentration, freeze sublimation drying, low-temperature crushing, packaging and obtaining of a finished product, namely, the lycium barbarum polysaccharides. The preparation method of the lycium barbarum polysaccharides has the characteristics of simple process, high operability and the like. The lycium barbarum polysaccharides are extracted in an ultrafiltration and reverse osmosis concentration combined manner, the rejection rate of the lycium barbarum polysaccharides can reach 94.3%, and the largest content of the lycium barbarum polysaccharides reaches 65% or above. According to the lycium barbarum polysaccharides prepared with the method, the anti-oxidation index of the lycium barbarum polysaccharides is tested to be larger than or equal to 150,000, and the highest index can reach 163,000; 100 times or more of experiment researches prove that the technical data tend to be stable, the product quality is reliable, and industrial and large-scale production is easy to realize.

The invention relates to a Poria cocos solid state fermentation functional beverage which comprises the following solid extract products according to the following weight ratio: 5 of a Poria cocos-mushroom or lentinus edodes stem-hawthorne leaf solid state fermentation compound, 1 of haw, 1 of Radix Codonopsis, 1 of wolfberry, 0.1 of pseudo-ginseng or root of kudzu vine, and 0.1 of grosvenor momordica fruit. An extraction method comprises the following steps: extracting by the use of distilled water or softened water, carrying out digestion at 45-55 DEG C and at the pressure of 0.06 MPa according to the solid-liquid ratio of 1:10 for 20 min, and filtering to obtain a first leaching liquor; adding water of the first extraction water volume into filter residue, carrying out digestion under the above same condition for 20 min, and filtering to obtain a second leaching liquor; and mixing the two leaching liquors to obtain an extract. By the cellulose decomposition capability of Poria cocos, solid fermentation of Poria cocos is performed, thus being beneficial to release of mushroom or lentinus edodes stem polysaccharide, amino acid and hawthorne leaf general flavone substance, dietary fiber and carbohydrate and being beneficial to synthesis of Poria cocos metabolite and enriching of nutritive value of Poria cocos. Therefore, composition of a fermentation product system is more diversified.

The invention discloses a novel black and red Chinese wolfberry fruit compound fermented beverage and a preparation method thereof and belongs to the processing field of microbial fermentation technologies of foods. The preparation method mainly comprises the steps of pretreatment of raw materials, juicing, ultrasonic assisted chitosan immobilized complex enzyme treatment, filtration, pasteurization, primary fermentation of a lactic acid bacterium composite leavening agent, secondary fermentation with active dry yeast and acetic acid bacteria, saccharic acid blending, centrifugation, pasteurization, filling and finished beverage. The preparation method is simple in process and low in processing cost, the prepared beverage has the flavor of Chinese wolfberry fruits and also has the smell produced through Chinese wolfberry fruit, a pleasant mellow aroma and soft sour, so that the beverage has more delicate taste, has no bad odor, homogeneous color and luster and good nutritional health-care functions; the total acid of the beverage is 2.83%, pH is 3.70, the aqueous protein of plants is 2.83g/L, the total phenol is 38.17mg/L, the carotenoid is 35.67ug/L, the alcoholic strength is 1% or below, and bacteria and escherichia coli are not detected out.

The invention relates to a production technology of alcohol-free wolfberry fruit wine. The technology comprises the following steps: choosing dry wolfberry fruits as a raw material, cleaning, rehydrating, crushing, extracting to obtain an extract juice, carrying out enzyme treatment, adjusting components, and carrying out low temperature fermentation, or choosing fresh wolfberry fruits as a raw material, cleaning, crushing, dipping, carrying out enzymatic hydrolysis, adjusting components, and carrying out peel-containing low temperature fermentation; and separating when the alcohol degree reaches 3-7% and the sugar content is 60-80g/l in order to remove wine lees or peel residues, filtering the obtained wolfberry fruit wine to remove yeast in order to stop fermentation, ageing, carrying out vacuum rotary evaporation to remove alcohol in order to make the alcohol degree smaller than 0.5%, blending the alcohol-removed fruit wine, and filtering to obtain the alcohol-free wolfberry fruit wine. The technology reserves the original nutrition of the fruit juice, gives a certain fermentation flavor by using a biological technique, controls the alcohol-free wolfberry fruit wine to be a fruit juice beverage with a low ethanol content, and provides rich various nutritional components in the wolfberry fruit for people.

The invention discloses tuckahoe and sanchi flower composite seasoning powder which is prepared by the following raw materials in part by weight: 3 to 5 parts of composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of essence, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of arrowroot, 0.1 to 0.2 part of aloe freeze-dried powder, 0.2 to 0.4 part of medlar powder and 0.3 to 0.4 part of milk vetch powder. The tuckahoe and sanchi flower composite seasoning powder has unique fragrance and rich nutrition; sea-tangle has special delicious flavor; due to composite extraction of sanchi flower and the milk vetch, the tuckahoe and sanchi flower composite seasoning powder has special nutrient components and has a unique delicious and fragrant feature while realizing health protection; and nature, nutrition and health are fused into daily cooking of people.

The invention provides a wolfberry polygonatum coffee, which is characterized in that it consists of the following components in mass ratio: 1-5% wolfberry extract, 1-5% polygonatum extract, 7-15% coffee, and 5-5% xylitol 20%, the balance of non-dairy creamer. It not only has the unique flavor and aroma of coffee, but also promotes blood circulation, excites nerves, eliminates fatigue, improves indigestion, etc., and also makes coffee drinks have the effect of assisting in lowering blood sugar and consolidating the effect of lowering blood sugar. Drinking the wolfberry polygonatum coffee of the present invention can make the active ingredients in the wolfberry extract and polygonatum odoratum extract be absorbed by the human body rapidly together with the coffee components, and produce the effect of lowering blood sugar and consolidating the effect of lowering blood sugar, which is beneficial to health.

The invention relates to a preparation method of stewed black chicken soup with cordyceps flower. The stewed black chicken soup with the cordyceps flower is characterized by being prepared by the following materials: 300g of black chicken, 30g of cordyceps flower, 20g of fish maw, 20g of dried black mushrooms, 10g of ginseng root, 5 pieces of ginger slices, 5g of wolfberry, 5g of dried scallop, 5g of Chinese yam and 5g of gordon euryale seed. The method comprises the steps of putting the black chicken, the cordyceps flower and the fish maw into a pressure cooker in proportion, feeding water into the pressure cooker until the food is submerged in the water, and decocting for 30 minutes with big fire; then, feeding the dried black mushrooms, the ginseng root, the ginger slices, the wolfberry, the dried scallop, the Chinese yam and the gordon euryale seed into the pressure cooker in proportion, and decocting for 20 minutes with soft fire to obtain the cooked food; feeding table salt and monosodium glutamate into the cooked food for eating. The problems that the traditional black chicken soup preparation method is simple in technology and the nutritional effect is easily lost can be solved; the preparation method of the stewed black chicken soup with the cordyceps flower is suitable for preparing food.

The invention discloses a method for seed germination and seedling growing on wild lycium ruthenicum. The method comprises the steps of cleaning lycium ruthenicum fruits, adding the cleaned lycium ruthenicum fruits into clear water for immersion for 24 hours, grinding the lycium ruthenicum fruits through a pulping machine, removing impurities, filtering out seeds, washing the seeds through the clear water, immersing the seeds through 0.3-0.5% potassium permanganate for 2-4 hours, taking out the seeds, and cleaning the seeds through the clear water; mixing and stirring the immersed seeds according to a seed-to-sand ratio of 1:3 in a greenhouse for germination for 1 day, performing hole sowing on the seeds into a seedling land according to an amount of 3-4 particles in each hole, covering the seeds with powdered sand soil under the sand coverage thickness of 1-1.5cm after the seeds are sowed, watering the seeds when the land is a little dry after the seeds are sowed for 1-2 days, covering the seedling land with a shading net, and watering the land to keep the moisture, wherein the seeds can be germinated after being sowed for about 7 days, and seedlings grow after about 10 days; after the seeds are germinated, part of the shading net is removed; when the seedlings grow to 3-4cm, all of the shading net is removed. Compared with the prior art, the method disclosed by the invention has the advantages of simplicity, convenience, quickness and effectiveness; a large batch of seedlings can be multiplied within short time, and edible lycium ruthenicum seed resources can be realized.

The invention relates to a lycium ruthenicum extract micro-capsule and lycium ruthenicum preparations prepared from the same. According to the lycium ruthenicum extract micro-capsule, lycium ruthenicum extract is dispersed into capsule materials to form spray liquid, and then the spray liquid is processed through a spray drying method or a spray condensing method to obtain the lycium ruthenicum extract micro-capsule. The lycium ruthenicum extract micro-capsule achieves micro-encapsulation of the prepared lycium ruthenicum extract and improves the bitter taste of lycium ruthenicum, particularly the hygroscopic problem caused by polysaccharide components, thereby improving the quality stability of lycium ruthenicum products, prolonging the shelf life, brining convenience to production, transportation and storage of the lycium ruthenicum products and facilitating large-scale industrial production. Meanwhile, through appropriate granulating processes, micro-encapsulated lycium ruthenicum extract dry powder can be processed into a granulated solid applicable to multiple preparation forms. The lycium ruthenicum extract micro-capsule and the lycium ruthenicum preparations prepared from the same achieve the effects of enhancing body immunity, clearing liver, improving eyesight, delaying senescence, improving sleep and resisting fatigue.

The present invention discloses a ginseng-common yam rhizome solid beverage, particularly relates to a ginseng-common yam rhizome solid beverage adopting Chinese herbs such as ginseng and Chinese wolfberry as main raw materials. In the prior art, the taking way of the commonly used Chinese herbs requires long-time boiling so as to waste the time, and application ranges of tablets, granules, capsules and the like produced through the extraction process and adopting the traditional Chinese medicine extract as the main component are narrow. A purpose of the present invention is to solve the technical problems in the prior art. The ginseng-common yam rhizome solid beverage is prepared from the following raw materials by weight: 140-160 parts of ginseng, 1400-1600 parts of common yam rhizome, 70-90 parts of myristica fragrans, 280-320 parts of licorice root, 240-260 parts of amomum villosum, and 900-1100 parts of tuckahoe. With the technical scheme, the vacuum concentration, centrifugation separation and other modern processes are adopted, the product quality is comprehensively improved from the nutrition, the taste and the absorption, and the effects of qi benefiting, spleen strengthening and stomach regulating are provided.

The invention discloses a lyceum chinense-green tea beverage and a method for preparing the lyceum chinense-green tea beverage by using lyceum chinense, green tea fresh leaves, etc. The preparation processes comprise smashing, deactivating enzyme, lixiviating, mixing, sterilizing and filling. The raw materials of the lyceum chinense and the green tea fresh leaves have wide source. The method is simple, easy to operate, low in cost, convenient for general popularization, and easy to realize standardized, normalized and industrialized production. The prepared lyceum chinense-green tea beverage has green color, rich nutrition and good mouthfeel, can fully play phamaceutical value of the raw materials such as isatis root and the like, and is a bran-new nutritional and health-care beverage.

The invention discloses sakura nutritional and health-care noodles, which are prepared from the following raw materials in part by weight: 100 to 110 parts of flour, 10 to 12 parts of small red bean powder, 5 to 8 parts of konjac flour, 2 to 4 parts of rose pollen, 2 to 3 parts of okra freeze-dried powder, 1 to 3 parts of salt, 0.1 to 0.2 part of alkali, 2 to 4 parts of verbena, 3 to 5 parts of sakura, 3 to 5 parts of peach leaf, 5 to 6 parts of pitaya flower, 3 to 5 parts of kudzuvine root, 5 to 8 parts of manyflower solomonseal rhizome, 5 to 8 parts of Chinese wolfberry, 5 to 8 parts of codonopsis pilosula and 1 to 2 parts of walnut flower. The sakura nutritional and health-care noodles are good in mouthfeel and rich in nutrition and simultaneously have a dietetic and health-care effect.

The invention belongs to the technical field of extraction, separation and purification; and discloses a method for extracting, separating and purifying lycium barbarum polysaccharide, lycium barbarumglycopeptide and a preparation method thereof. The lycium barbarum polysaccharide has the effects of enhancing immunity, preventing aging, enhancing hematopoiesis, preventing genetic damage and the like; the lycium barbarum polysaccharide (LBP) is a complex polysaccharide composed of acidic heteropolysaccharide and polypeptide or protein, and has glycopeptide structure of Glycano-O-Ser; the anti-tumor effect of the lycium barbarum glycopeptide is finished through extremely complex regulation and control modes: the apoptosis expression of tumor cells is induced; and the immunity of the body totumor cells is enhanced. The lycium barbarum polysaccharide can obviously improve the condition of tumor-bearing mice, prolong the life of the tumor-bearing mice with peritoneal effusion type by 41%-85%, and obviously inhibit the growth of the two types of solid tumors, and the inhibition rate reaches 81.0% and 72.9% respectively.

The invention relates to a preparation method for preparing a fructus lycii-folium lycii double-layer double-color chewable tablet, and the fructus lycii-folium lycii double-layer double-color chewable tablet prepared according to the method. The preparation method mainly comprises preparation of fructus lycii submicron powder and preparation of folium lycii submicron powder. The fructus lycii-folium lycii double-layer double-color chewable tablet is prepared from the following raw materials in parts by mass: 30 to 60 parts of fructus lycii submicron powder, 5 to 20 parts of folium lycii submicron powder, 15 to 45 parts of isomaltooligosaccharide, 5 to 10 parts of mannitol, 5 to 10 parts of xylitol, 3 to 5 parts of microcrystalline cellulose, 1 to 2 parts of silicon dioxide, and 1 part of magnesium stearate, wherein the parts by mass of the fructus lycii submicron powder and the folium lycii submicron powder is calculated based on dry weight. Fructus lycii and folium lycii are subjected to the development of the double-layer double-color nutritive chewable tablet, so that not only is the species of fructus lycii products in the market enriched and is the comprehensive utilization ratio of the fructus lycii improved, but also processing and application fields of the fructus lycii are expanded, and the economic income of peasant household is effectively increased. The fructus lycii-folium lycii double-layer double-color chewable tablet prepared by the method provided by the invention is good in taste, green and natural, rich in nutrients, and convenient to carry, is novel special snack food, and has higher nutrition and health-care values.