955 results about "Pear juice" patented technology

The invention discloses a moisturizing facial mask solution and a preparation method thereof. The moisturizing facial mask solution is composed of the following components in percentage by weight: 0.1-2.0% of polymer sodium hyaluronate, 0.1-2% of oligomeric sodium hyaluronate, 0.01-0.2% of EDTA-2Na, 0.01-5.0% of an anti-allergy agent, 1-8% of a first moisturizing agent, 0.01-0.5% of preservatives, 1-6% of a second moisturizing agent, 0.5-2% of lactobacillus / pear juice ferment filtrate and the balance of deionized water. According to the moisturizing facial mask solution, the preparation method is simple; under the joint functions of double moisturizing factors (polymer sodium hyaluronate and oligomeric sodium hyaluronate) and a biotic factor (lactobacillus / pear juice ferment filtrate), the moisturizing facial mask solution achieves the functions of improving skin growth conditions, providing an excellent external environment for synthesizing dermal collagen and elastic fibers, reinforcing the supply of nutrients and finally reaching the efficient moisturizing effect.

The invention relates to an aloes apple balsam pear beverage and a preparation method thereof. The preparation method comprises the following steps: cleaning an apple and slicing; carrying out color protection treatment; juicing; separating; carrying out enzymolysis and clarification treatment on the apple juice from gelatin precipitation; and filtering to obtain the apple juice; soaking the aloes leaves; cleaning, blanching, cooling, peeling, dicing and pulping; enzymolyzing the size; and inactivating the enzyme and sieving to obtain aloes juice; cleaning the balsam pear; smashing, and carrying out color protection treatment; pulping; adding beta-cyclodextrin to debitterize; filtering to obtain balsam pear juice; weighing 5-20% of balsam pear juice, 5-20% of apple juice, 1-10% of aloes juice, 5-15% of sugar, 0.005-0.02% of citric acid, 0.05-0.5% of salt, and the balance of water, mixing the above components into 100%; heating; and carrying out vacuum desaeration, filling, sterilizing and cooling to prepare into the product. The beverage in the invention is sweet and sour and has rich nutrition; and the preparation method has reasonable procedures and short production period, is simple and is suitable for industrial production.

The invention relates to multivitamin fruit and vegetable compound beverage. The compound beverage comprises the following raw materials in parts by weight: 10-20 parts of apple juice, 10-20 parts of yellow crisp pear juice, 5-10 parts of grape juice,5-8 parts of orange juice, 0.2-1 part of lemon juice, 2-5 parts of pineapple juice, 20-30 parts of carrot juice, 5-8 parts of spinach juice, 1-10 parts of pumpkin juice, 1-10 parts of white gourd juice, 1-3 parts of bitter melon juice, 2-8 parts of cabbage juice, 2-5 parts of cucumber juice, 1-2 parts of Chinese parsley juice, 1-4 parts of yam juice and 0.5-1 part of ginger juice. The multivitamin fruit and vegetable compound beverage contains various nutrients and vitamins, and keeps the best original flavor and fragrance of fruits and vegetables so as to greatly improve taste.

The invention discloses a mustard-flavored potato chip which is prepared from following raw materials in part by weight: 100 parts of mashed potato, 2 parts of mustard, 10 parts of green bean powder, 10 parts of glutinous rice flour, 2 parts of leaf mustard, 2 parts of cauliflower, 2 parts of Chinese cabbage, 1 part of champignon lyophiled powder, 1 part of black fungus lyophiled powder, 2 parts of purple perilla seed oil, 2 parts of pear juice, 2 parts of ginger, 0.2 part of lotus leaf, 0.2 part of rhodiola rosea, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part ofmonosodium glutamate, and appropriate amounts of water. The green bean powder, the leaf mustard, the cauliflower, the Chinese cabbage, the champignon lyophiled powder, the black fungus lyophiled powder, the purple perilla seed oil and the pear juice are rich in vitamins, meanwhile can improve the immune function of the human body, and are good for health, and the ginger, the lotus leaf and the rhodiola rosea can promote digestion, improve the immune function, depress blood-fat, and have health-care functions; and the mustard-flavored potato chip belongs to a delicious food.

The invention relates to a mulberry composite fruit and vegetable juice beverage and a preparation method thereof, belonging to a technical field of beverage. Provided is a composite fruit and vegetable juice beverage produced by taking mulberry as a main material. The beverage comprises, by weight, mulberry juice 50%, haw juice 10%, dangshan yellow pear juice 10%, Chinese yam juice 10%, water 9%, food additives 1%, carboxymethylcellulose sodium 0.2%, xanthan gum 0.1%, citric acid 0.2%, aspartame 0.1%, sodium erythorbate 0.2%, and a sodium chloride solution 0.2%. The prepared mulberry composite fruit and vegetable juice beverage has the advantages of delicious taste, bright color, strong aroma and unique local flavor, and the beverage has multiple kinds of nutrition components of resveratrol, hawthorn flavonoid, vitamin and the like. The beverage has efficacies of liver tonifying and strengthening kidney, blood circulation promoting to remove blood stasis, lung moistening to arrest cough, spleen invigorating.

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention discloses a technical method for extracting dietary fiber from pear residue; the pear residue is a waste material produced in the production of pear juice, contains a large number of sclereid, is poor in palatability when direct used as a feed, is a waste of resources and seriously pollutes the environment when use as a waste material; by use of the pear residue for dietary fiber production, the pear industry additional value can be increased, and energy can be saved and emission can be reduced. The technical method comprises the following steps: 1, pear residue pretreatment, 2, ultrasonic assisted enzymolysis, 3, precipitation with ethanol, and 4, drying to obtain pear residue dietary fiber including pear residue soluble dietary fiber and pear residue insoluble dietary fiber; the extraction rate of the pear residue soluble dietary fiber is 13%-15%, at the 20-80 DEG C, the solubility stability of the pear residue soluble dietary fiber is 85% above, the pear residue soluble dietary fiber is strong in antioxidant ability; the pear residue insoluble dietary fiber has good water holding capacity and swelling capacity, and is high-quality dietary fiber. The technical method has the advantages of simple process, short enzymolysis time and low cost, and is suitable for industrial application.

The invention provides a high-yield breeding method of honeybees and belongs to the technical field of livestock breeding. The breeding method comprises the following steps: firstly, selecting a honeybee breeding farm and arranging beehives; applying miticides to the beehives at a fixed period to remove honeybee mites; feeding feed a in the nighttime of breeding the honeybees; additionally feeding feed b in a spawning period of a queen bee, wherein the feed a is prepared from the following raw materials: honey, white sugar, snow pear juice, Hami melon juice, grapefruit juice, lychee juice, citric acid, table salt and water; and the feed b is prepared from the following raw materials: pollen, skimmed milk powder and protein powder. The breeding method provided by the invention is safe and reliable; bee swarms can become large gradually through selecting the breeding farm, killing the honeybee mites and scientifically and reasonably feeding the feed; the feed is scientifically composed of the natural raw materials and can provide sufficient sugar and nutrients to the honeybees, so that healthy development of the honeybees is accelerated and the morbidity is reduced; and the yield and eating safety of the honeybees are improved.

The invention discloses a compound type Chinese medicinal herb dealcoholic health-care drink, which comprises the compositions: 7-8L of Chinese medicinal herb leach liquor, 4-5L of lemon juice, 14-15L of snow pear juice, 1.5-2kg of white sugar, 0.1-0.15kg of VB1 and 0.1-0.15kg of Vc, and is prepared by blending into 100L with water. The invention further provides a preparation method of the dealcoholic drink. In the invention, a physic method is adopted to obtain compositions of all-natural raw materials so as to maintain the natural property of a product; the lemon juice is adopted to replace the edible lemon acid so as to solve the problem of over converged acidity of the product effectiely and lead the sour and sweet taste of the product to be proper; a physical method is adopted for filtering so as to avoid the use of means of high-temperature braising and the like, and ensure the effective compositions not to be damaged; through adjustment on the proportion of vine root, pueraria lobata ohwi and semen hoveniae, the appearance of the obtained product is better accepted by consumers, and the dealcoholic effect is more obvious.

The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.

The invention discloses a process for producing concentrated sea-buckthorn clear juice, which comprises the following steps of: crushing and squeezing the mature sea-buckthorn, adding water into the obtained juice, and fully stirring the juice to obtain primary turbid juice; sterilizing the primary turbid juice for 5 minutes at the high temperature of between 100 and 110 DEG C, cooling the sterilized juice to between 65 and 70 DEG C, separating the juice to obtain sea-buckthorn juice by using a centrifugal machine, then adding amylase, pectase and pear juice enzyme into the sea-buckthorn juice, and digesting the mixture at the constant temperature of between 50 and 55 DEG C to obtain secondary turbid juice; separating the supernate from the secondary turbid juice by centrifugation to obtain the sea-buckthorn clear juice; and filtering the sea-buckthorn clear juice to be clear by using a filter membrane, and concentrating the sea-buckthorn clear juice under vacuum to obtain the concentrated sea-buckthorn clear juice. The conditions adopted in the process are mild, pectin and starch which affect the clear juice are removed by combining ordered heating and cooling and enzymolysis, and the conditions of the whole process keep the nutrient components in the sea-buckthorn as much as possible and furthest reserve juice color and flavor.

The invention discloses nutritional bread with fruit, which is characterized by being prepared from strong flour, apple juice, apple pulp, pear juice, peach juice, Chinese date juice, fresh milk, eggs, vegetable oil, white sugar, yeast, modifier, salt and the like. The nutritional bread with fruit combines the apple juice, the apple pulp, the pear juice, the peach juice, the Chinese date juice andthe like and contains fruit cellulose, vitamin, mineral matters and various trace elements, thereby being good for the health of the young, the old and the weak after long term use and providing a new approach for creating economic benefits for fruit farmers.

The invention discloses nutritious and life-nourishing health-protection rice and a preparation method thereof. The nutritious and life-nourishing health-protection rice consists of raw materials such as japonica rice, sticky rice, wheat seeds, cool potato pulps, broccoli, litchi pulps, lentinula edodes powder, beef, pear juice, syrup pulps, colla corii asini, cistanche, honeysuckles and poria cocos. The nutritious and life-nourishing health-protection rice has the beneficial effects of reasonable formula, comprehensive nutrition, quickness and convenience and has the effects of tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, tonifying kidney, arresting seminal emission and the like. According to the nutritious and life-nourishing health-protection rice, breakfast can be quickly made; nowadays, under the speed-up of the modern pace of life, the nutritious and life-nourishing health-protection rice is particularly suitable for people.

The invention discloses jelly capable of relieving cough and reducing sputum, which requires raw materials comprising pear juice, fructus momordicae juice, dessert almond, crystal sugar, flavouring agents, bulbus fritilariae and coagulators. The jelly capable of relieving the cough and reducing the sputum maintains the characteristics of the existing jelly, has sweet and delicious flavor, has the effects of clearing away heat to cool blood, promoting the secretion of saliva or body fluid to relieve a cough, smoothening intestines to expel toxin, tendering the skin to nourish face, moistening the lung to reduce phlegm and the like and has the advantages of wide raw material sources, simple and feasible process, sanitary and convenient eating and the like, thereby having wide development prospects.

The invention discloses a medical candy. It consists of basic material for candy and the following components. Tendril-leaved fritillary bulb 3-5 portions, loquat leaves 4-6 portions, wild mint herb 0.15-0.35 portion trichosanthes, 0-2 portions, chrysanthemum 0-2 portions, the fruit of Chinese magnoliavine 0-0.5 portions, the root of straight ladybell 0-1 portions, poris cocos 0-1 portions, driedtangerine peel 0-1 portion, the root of balloon flower 0-1 portion, the tuber of pinella 0-1 portion, Flos Farfarae 0-1 portion, thinleaf milkwort root 0-1 portion, and ginger 0-1 portion, licorice root 0-1 portion, honeysuckle 0-1 portions, and fresh pear juice 0-1 portion. The inventive candy tastes good and is effective for relieving a cough, reducing phlegm and digestive effect of food.

The invention discloses a process for producing concentrated Chinese wolfberry clear juice, which comprises the following steps of: crushing ripe Chinese wolfberries, juicing the crushed Chinese wolfberries, removing seeds from the obtained juice, adding water and fully stirring to obtain primary cloudy juice; heating the primary cloudy juice, cooling the primary cloudy juice to the temperature of between 50 and 55 DEG C, adding amylase, pectinase and pear juice enzyme for digestion by maintaining the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifugally separating supernatant fluid of the secondary cloudy juice to obtain Chinese wolfberry clear juice; and filtering the Chinese wolfberry clear juice by using a filtration membrane till the juice becomes clear, and performing vacuum concentration to obtain the concentrated Chinese wolfberry clear juice. The process for producing the concentrated Chinese wolfberry clear juice has the advantages that: conditions adopted in the process are mild, pectin and starch which influence the clear juice are removed by combining ordered heating and cooling with enzymolysis, and the nutritional ingredients in the Chinese wolfberries and the color and flavor of the juice are preserved to the utmost through the conditions of the whole process.

The invention relates to a balsam pear beverage and a preparation method thereof. The balsam pear beverage is fermented by balsam pear juice, syrup or substituted sugar, purified water and lactobacillus. The balsam pear beverage prepared through the method has the advantages of being sweet, sour and pure in taste without bitter, good in aftertaste and nutrition, high in functionality, and capable of reducing blood sugar and cholesterol, regulating blood liquid, improving intestinal microecological balance of human bodies, and increasing immunity of the human bodies. Additionally, by aid of the fermentation of the lactobacillus, amino acid content in the balsam pear beverage can be improved by more than 10%, flavor substance content can be improved by more than 30%, therefore the flavor and taste of the products can be effectively improved, nutritional components such as vitamins in the balsam pears are fully maintained, and the service life is prolonged.

The invention discloses an asparagus vegetable juice and an asparagus polysaccharide cocktail fruit-vegetable juice beverage. The asparagus vegetable juice is obtained through the following steps of: carrying out asparagus juicing treatment to obtain fresh asparagus juice and asparagus residues, carrying out high-temperature extraction and enzymolysis extraction on the asparagus residues to obtain the asparagus extract juice, and then mixing the fresh asparagus juice with the asparagus extract juice, and finally performing homogenization treatment to obtain the asparagus vegetable juice. Besides, the asparagus polysaccharide cocktail fruit-vegetable juice beverage is obtained by proportionally blending the asparagus juice with pear juice, apple juice and purified water in a weight ratio of 20: 20: 15: 45. The asparagus vegetable juice is prepared through the process of combination of high-temperature extraction and enzymolysis extraction, so that lots of nutritional ingredients havingnutrition and health care effects for the human body such as dietary fibers, asparagus polysaccharide, macromolecular protein, asparagus saponin, flavone matters and the like in the asparagus residues are effectively extracted and dissolved out; therefore, the asparagus vegetable juice prepared by the invention is richer in nutrition and has the nutritive value different from that of the existingasparagus juice.

The invention provides bean pickles and a preparation method thereof. The bean pickles are characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of beans, 20-23 parts of red yeast rice, 15-20 parts of cooking wine, 20-22 parts of pear juice, 50-55 parts of bean curd, 10-11 parts of chili powder, 8-10 parts of ginger powder, 45-50 parts of corn oil, 8-10 parts of sesame, 9-11 parts of almond, 2-3 parts of rhodiola rosea, 1-2 parts of astragalus, 2-3 parts of ginseng leaves, 4-5 parts of polygonum multiflorum, 1-2 parts of Balanophoora involucrate Hook.f, 2-3 parts of wilson's passion flower, 0.4-0.5 part of lactic acid bacteria, 20-25 parts of dairy salt, a proper amount of steamed rice dumpling leaves, 120-140 parts of thick broad-bean sauce and 7-8 parts of a nutrition additive. According to the bean pickles, beans which are rich in carotene, vitamin E, ascorbic acid and trace element selenium and can play a role of eliminating free radicals are taken as main raw materials, and together with traditional Chinese medicines in the bean pickles, the anti-ageing purpose can be achieved. Besides, bean curd which is multi-processed is added to not only perfect the nutrition structure but also endow the bean pickles with a unique flavor.

The invention discloses mung bean and pear juice beverage and a preparation method thereof. The beverage is characterized by being prepared from the following raw materials in parts by weight: 25-45 parts of mung bean, 10-30 parts of concentrated pear juice, 50-80 parts of white granulated sugar, 0.8-2.0 parts of citric acid, 0.01-0.05 part of kudzuvine flower, 0.015-0.05 part of honey, 0.1-0.8 part of pear essence and the balance of water. The preparation method comprises the following steps of: preparing a mung bean soup and a main traditional Chinese medicine agent; thawing the concentrated pear juice; preparing syrup; preparing a citric acid solution; blending; heating by a tube still heater; filtering by a coupled twin filter; filling; sealing; sterilizing; and cooling, and the like.Because the Chinese medicinal herbs, grains and the concentrated pear juice are combined, the product can be used for relieving the alcoholism and also has the effects of sobering up, protecting the liver, nourishing yin, clearing away heat, urinating and expelling toxin. The invention has the advantages of simple preparation process and rich raw material resources, and because the purely naturalnon-pollution wild herbal medicine, the grains and fruits are used as the raw materials, the beverage can reduce diseases after long-term drinking, thus the beverage is a good product for reducing internal heat and detoxifying.

The invention discloses a pear paste capable of nourishing the lung and relieving a cough as well as promoting production of a body fluid and eliminating phlegm and a preparation method of the pear paste. The pear paste is prepared from pear juice, bulbus fritillariae, ophiopogon japonicus, platycodon grandiflorum, almonds, dried tangerine or orange peel, radix pseudostellariae, honeysuckle, honey, ginger slices and mint in a certain weight proportion. The pear paste provided by the invention has sweet flavour and cold and cool property and can promote production of a body fluid, quench thirst, nourish lung, clear away the heart fire, improve intestinal function and detoxify; the pear paste has the effects of promoting production of a body fluid, eliminating internal heat, nourishing yin, nourishing the lung and inhibiting hemoptysis; besides, the pear paste is rich in fructose, glucose, malic acid, protein, fat, multiple vitamins and inorganic salts such as calcium, phosphorus, iron, poria cocos enzyme and peimine, can regulate blood pressure, promote appetite, nourish lung and relieve the cough, clear heat and eliminate phlegm, calm the heart and tranquilize the mind, has an obvious curative effect and is applicable to women and the old and weak except patients suffering from stomach deficiency-cold and diarrhoea.

The present invention discloses an anoectochilus roxburghii-hosui pear health care beverage and a preparation method thereof. Each 500 ml of the health care beverage is prepared from the following raw materials: 90 g of fresh anoectochilus roxburghii, 100-360 g of hosui pear, 15-25 g of sucrose, 0.009 g of citric acid, 0.0375-0.0765 g of sodium erythorbate, and the balance of distilled water. According to the present invention, anoectochilus roxburghii and hosui pear are prepared into a mixed beverage, such that advantage complementation is achieved, the pear juice is sweet and refreshing, and unique flavor of the anoectochilus roxburghii is regulated; and the anoectochilus roxburghii-hosui pear health care beverage can be suitable for consumption populations with different ages and different genders, especially for hepatitis patients, pulmonary tuberculosis patients, constipation patients, acute and chronic tracheitis patients, upper respiratory tract infection patients, high blood pressure patients, heart disease patients and esophageal cancer patients.

The invention relates to a method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice. The method comprises the following steps: (1) treating raw materials; (2) dipping the raw materials with peels; (3) regulating sugar; (4) establishing a yeast seed tank, and mixing pulp in the seed tank with pulp in a fermenting tank; (5) controlling fermentation; (6) separating sediment by a centrifuge; (7) fining; (8) performing early-stage preparation for cold treatment; (9) performing stability treatment on the wine body; (10) filtering the wine body by cross flow filtration to obtain the nanguo pear wine. According to the method, juice and pomace are mixed in a ratio of 1:1 in the raw material treatment step, so that the flavor in the nanguo pear peel can be well mixed in nanguo pear juice; furthermore, antioxidant potassium metabisulfite and vitamin C are added in the process, oxidative browning in juicing and fermenting processes can be inhibited under the protection of carbon dioxide; over contact between wine and oxygen can be prevented in a centrifugal precipitation mode, and the stability of the wine body can be guaranteed.

The invention discloses a joss stick for repelling pests and removing dampness and a preparation method thereof. The joss stick includes, by weight, 40-50 parts of Chinese mugwort, 20-30 parts of lavender, 5-15 parts of agilawood, 5-15 parts of sandalwood, 3-7 parts of cloves, 5-15 parts of radix angelicae, 3-7 parts of pericarpium citri reticulatae, 3-7 parts of perilla leaves, 3-7 parts of frankincense, and 10-20 parts of Siam benzoin. The preparation method includes the steps of: 1) crushing the agilawood and evaporative-drying the agilawood with pear juice to prepare agilawood powder; 2) soaking the sandalwood in La tea, and stir-frying the soaked sandalwood in wine until dry to prepare sandalwood powder; 3) processing the Chinese mugwort, lavender, cloves, pericarpium citri reticulatae and perilla leaves into powders, and mixing the powders to obtain a mixture powder A for later use; 4) boiling the radix angelicae in honey water until dry and crushing the radix angelicae to obtain radix angelicae powder; 5) freezing and crushing the frankincense and Siam benzoin to prepare frankincense powder and Siam benzoin powder; and 6) mixing a proper amount of a binder powder with the materials hereinabove to prepare the joss stick. The joss stick, when being burnt, emits fragrance which has the effects of repelling pests and dispelling dirty air, removing dampness and removing toxin, has significant and long-lasting pest repellent effect, and has no adverse influence on human body even after long time application.

The invention discloses a natural and organic fresh-keeping and greenness-keeping method for vegetables and fruits, which is characterized in that cleaned ripe vegetables are blanched or pre-boiled by a low concentration edible trona solution at the temperature of between 90 and 100 DEG C for less than 5 minutes, cooled down by a water cooling or gas cooling method, and subpackaged; and the vegetable packaging bags are injected with the transparent liquid stated, broad-spectrum mixed type natural fresh-keeping and greenness-keeping liquid which is prepared according to a certain ratio and contains organic zinc, pear juice or glucitol, grape wine or ethanol, vinegar, tea polyphenol and garlic juice or garlicin, vacuum-packaged, sterilized, stored in a cold chain and sold. The method is simple and practical, and the shelf life of the vegetable can be prolonged to four months or half a year.

The invention discloses a tangor snow pear compound beverage which is a mixed solution prepared by taking tangor juice, snow pear juice and carrot juice as raw materials, wherein, the volume ratio of the tangor juice to the snow pear juice to the carrot juice is 10:7:3; and white granulated sugar is added in the mixed solution. The preparation method comprises the following steps: (1) a preparation step of the tangor juice; (2) a preparation step of the snow pear juice; (3) a preparation step of the carrot juice; (4) a step of mixing and preparing; and (5) homogenizing, sterilization, filling and cooling of the mixed solution. By utilizing the beverage in the invention, the product which has rich nutrition, beautiful appearance and lower cost, is sour and sweet and can be widely accepted by consumers is developed through the tangor raw materials with more yield, bitter taste and sour mouthfeel, thus the raw material applications are broadened, the resource is utilized, and the economic benefit is obtained; and the tangor snow pear compound beverage has the advantages of health-care function, rich nutrition, lower cost, and good mouthfeel.

The invention relates to a lotus root glutinous rice biscuit, which consists of the following ingredients in parts by weight: 290 to 310 parts of wheat flour, 30 to 40 parts of lotus roots, 15 to 20 parts of Chinese yam, 10 to 20 parts of glutinous rice, 4 to 5 parts of alpinia katsumadai, 4 to 5 parts of galangal, 3 to 4 parts of long pepper, 4 to 5 parts of sharpleaf galangal fruit, 3 to 4 parts of phlomis mongolica, 5 to 6 parts of stevia rebaudian, 5-6 parts of chamomile, 30 to 40 parts of ginger powder, 70 to 80 parts of pear juice, and a proper amount of table salt, white granulated sugar, olive oil and water. The lotus root glutinous rice biscuit provided by the invention has the advantages that the manufacturing process is simple, and the Chinese yam is added, so that good effects of digesting food and reducing fat is realized, extracts of the alpinia katsumadai, the galangal, the long pepper, the sharpleaf galangal fruit and the like are also specifically added, so that the effects of strengthening the spleen and stomach, removing the deficiency heat and prompting the digestion are realized, and the lotus root glutinous rice biscuit is suitable for being eaten by most people.

The invention discloses a balsam pear dairy product taking a balsam pear and milk as main components. Balsam pear powder or balsam pear juice is prepared from the fresh balsam pear by a non-heating method, so nutrients of the balsam pear cannot be damaged; and the balsam pear powder or the balsam pear juice is mixed with fresh milk or milk powder to prepare the balsam pear dairy product. The balsam pear dairy product can improve human immunity, and has the effects of anti-aging, anti-oxidating, reducing blood sugar and reducing blood fat.

The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and / or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and / or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.

The invention relates to an acne removing and trace relieving composition, which relates to the technical field of cosmetics. The composition comprises the following raw materials: Hydrolyzed soybeanextract, cortex Phellodendri extract, radix rehmanniae extract, white willow bark extract, lactobacillus / pear juice fermentation product filtrate, neem leaf extract, Scutellaria baicalensis extract, houttuynia cordata extract, isopropylcresols, glycolic acid, radix sophorae flavescentis extract, octanoyl salicylic acid, potassium azelaic diglycine, sodium ascorbate phosphate, nicotinamide, beta; Dextran and water. It has good effect of removing acne and pale printing, and some adjuvants can play an anti-oxidation, moisturizing, skin activity and other skin care effects.