96 results about "Stevia Leaf" patented technology

The invention discloses a method for extracting stevioside from fresh stevia rebaudiana leaves, which comprises: crushing fresh stevia rebaudiana leaves with homogenizing crushing equipment under a condition of water, performing pressure filtration in continuous automatic discharge filtering equipment, subjecting the filtrate to flocculation by mixed flocculating agent; and absorbing by resin, analyzing, desalting and decolorizing by resin, concentrating and spray drying to obtain the stevioside product. In the invention, time and working procedures are saved, a long-distance transport process is avoided, raw material cost is lowered, discharge of waste water is reduced greatly, and clean production can be realized basically.

The invention discloses a process for purifying stevia glycosides by multi-column resin series connection and alcoholic absorption. A high-purity stevia glycoside product can be prepared through procedures such as pretreatment, desalination, primary adsorption and desorption, decoloration, primary ion exchange, secondary adsorption and desorption, secondary ion exchange and spray drying of crushed stevia leaves. According to the process, different components of stevia glycosides are different in solubility in the same solvent, adsorbent resins have different adsorptive selectivity principles for different components of stevia glycosides, and the multi-column adsorbent resin series connection is used for absorbing alcoholic liquids, so that the purity of stevia glycosides can be improved, the glycoside content of the obtained stevia glycoside product can exceed 95% and the specific absorptivity is no more than 0.02. Compared with common stevia glycoside products with the purity of 90%, the high-purity stevia glycoside product has the advantages of being high in purity, high in sweetness, pure in taste, free of bad remaining taste and the like.

The invention discloses a preparation method of stevioside, which comprises the steps of: adding water to stevia leaf, which is used as raw material, for extraction once or twice, mixing extracting solutions, filtering the extracting solution by a ceramic membrane and then ultra-filtering the filtering solution by an ultrafiltration membrane, adding ferrous sulfate to ultrafiltration permeating solution and then mixing for 5 to 10 minutes, using lime milk for adjusting pH of the mixture to 8 to 9.5, centrifuging the mixture, bringing supernatant to an anion resin column, a cation resin column and a decolorizing resin column in sequence, collecting the effluent from the decolorizing resin column, pump-filtering the effluent, and concentrating the filtrate and drying to obtain the stevioside, wherein the ceramic membrane is an alumina ceramic membrane with the pore diameter ranging from 0.25 to 1 micron; the ultrafiltration membrane has the cut-off molecular weight ranging from 300 to 900 Daltons and the working pressing ranging from 0.1 to 0.3 MPa. Compared with the prior art, the preparation method according to the invention guarantees the purity of the obtained stevioside product while lowering the production cost, in addition, the content of effective ingredients in the stevioside product can reach more than 80%, with the content of RA up to more than 45%.

The invention discloses a method for purifying concentrated stevioside by a nanofiltration technology. A stevioside product is obtained by the following procedures: stevia leaf pretreatment, desalinization, adsorption, dialysis, bleaching, ion exchange, vaporization for removing alcohol, nanofiltration, steam sterilization and filtration, spray drying and the like. The method can help eliminate organic substances and microbes with relative molecular weight lower than 600 during the nanofiltration process, and precipitate inorganic salt and combines concentration, dialysis and sterilization. The method can help greatly improve product purity and reach the stevioside content up to 90% and the specific absorbance not greater than 0.015, and has the advantages of convenient operation, low operating pressure, energy saving, no pollution and the like.

The invention discloses a method for extracting steviol glycosides from stevia rebaudiana leaves by microwave and ultrasonic combination. The method includes the following steps: rinsing stevia leaves, immersing in anhydrous ethanol, drying, crushing and sieving to obtain stevia leaf powder; uniformly mixing the stevia leaf powder, water and compound enzyme to adjust the pH value, then heating with microwaves, insulating and soaking, heating to obtain the extract and residue after ultrasonic treatment; stirring and homogenizing the residue and ether and then separating centrifugally, and combining the supernatant and the extract to obtain the mixture extract; mixing the ferric chloride solution, the calcium hydroxide solution, the polyacrylamide solution and the mixture extract to obtain the mixed solution, mixing the mixed solution with the aluminum sulfate solution uniformly, and adjusting the pH value to obtain the extract solution by supercritical fluid extraction; adsorbing the extraction solution with macroporous resin, rinsing, depressurized-distilling, concentrating and drying to obtain crude stevia glycoside; adding the crude stevia glycoside into water, and then adding attapulgite after the ultrasonic treatment; standing, centrifuging, concentrating and drying after the pH value is adjusted.

An olive-vinegar-fragrance broad bean and a preparing method thereof are disclosed. The flavor broad bean is prepared from following raw materials by weight: 30-50 parts of olive, 20-40 parts of unpolished rice vinegar, 400-500 parts of broad bean, 4-6 parts of wisteria, 6-8 parts of orange powder, 16-20 parts of maltodextrin, 8-10 parts of tender fennel leaves, 1-2 parts of berberis dictyophylla franch.var.eprunosa schneid., 2-3 parts of eriophorum comosum (wall.) nees, 3-4 parts of sugar stevia leaf, 2-4 parts of mulberry leaf, 1-3 parts of canton love-pea vine, 10-12 parts of jack fruit kernel, a proper amount of olive oil and 10-12 parts of a nutrition additive. According to the flavor broad bean, a vinegar solution is used for stir-frying of the broad bean, thus increasing fragrance and flavor, and allowing the broad bean to be easy in digestive absorption, sour, sweet, tasty and refreshing, to have olive fragrance taste and to be unique in flavor. Compatibility of the raw materials is reasonable. The raw materials are synergistic with other traditional Chinese medicine components. The flavor broad bean is particularly suitable for eating by people with poor appetite, such as people with stomach distension and people with dyspepsia, and is beneficial to body health.

The invention discloses a cushaw leaf teabag and a production method thereof, the cushaw leaf teabag comprises the following raw materials in proportion by weight: 30-70 portions of cushaw leaf powder, 10-30 portions of chrysanthemum powder, 8-21 portions of stevia leaf powder and 10-21 portions of medlar powder. The method comprises the following steps: refining, pulverizing and sieving cushaw leaves, chrysanthemum, stevia leaves and medlar respectively and obtaining the cushaw leaf powder, the chrysanthemum powder, the stevia leaf powder and the medlar powder; then proportioning the materials and blending, pelleting, drying, sterilizing, packaging, assembling, spraying codes and prints, and then obtaining a finished product. The invention realizes comprehensive utilization of the cushawleaf resources, wherein the teabag effectively retains the natural effective components in the raw materials and the processing technology improves the dissolution rate of active materials and retains flavonoid compounds and clear fragrance flavor of the raw material of the cushaw leaves to the maximum extent. The brewed tea is clear and transparent, pure and elegant; and the tea flavor is mellow, fresh and sweet. The invention has various health functions of relaxing blood vessels, preserving normal osmotic pressure of the blood vessels, preventing coronary disease and angina, adjusting the body immunological function, resisting cancers and inflammations, and the like when being drunk for a long time.

The invention relates to a production technology of high-purity stevioside. The technology is characterized in comprising the steps of: an extraction step, a flocculation step, a membrane filtration step, an adsorptive separation step, a reverse osmosis concentration step, a desalting and de-coloring step, and a recrystallization step. The technology provided by the invention has advantages that: the stevioside is a completely safe foodstuff additive with no toxicity, no side effect, no teratogenic effect, no mutagenic effect, no carcinogenic effect, refreshing taste, good taste, high purity, and high sweetness. Therefore, requirements of people can be satisfied. During a production process of stevioside, no chemical method or chemical raw material is adopted, and no pollutant is discharged. A small amount of waste residual can be comprehensively used as a bio-fertilizer. Stevia leaf is a good organic fertilizer rich in organics, and can be used for improving and fertilizing soil. Therefore, a waste pollution problem is solved from the source.

The invention discloses a processing method for a mulberry leaf oolong tea. The method comprises a series of steps of picking fresh leaves, cutting leaves, spreading the leaves, removing water, wrapping and kneading the leaves, mixing ingredients, baking and drying, wherein each step is improved to a certain extent, and especially the step of mixing and baking chinese wampee leaves, lophatherum herbs, bay leaves, grapevine leaves, stevia leaf powder mixture and mulberry tea leaves, is increased. Compared with a traditional method, the mulberry leaf oolong tea which is produced through the method disclosed by the invention has a light flowery flavor, the taste of the mulberry leaf oolong tea is sweet and mellow, the liquor color of the brewed mulberry leaf oolong tea is clear and yellowish green, the fragrance of the brewed mulberry leaf oolong tea is pure, the shape of the mulberry leaf oolong tea is tidy, smooth, clean and uniform, and the defects of beany taste and bitter taste due to the limitation and the instability of a baking technology in the traditional technology are avoided. At the same time, the processing method disclosed by the invention is simple to operate, and high in mechanized degree, and the production efficiency is improved.

The invention discloses a blending process of stevia rebaudiana bertoni-fragaria ananassa wine. The blending process comprises the following steps: making wine from fresh fragaria ananassa through thefermentation processes of sorting, cleaning, smashing, beating, clarifying, fermenting, clarifying, filtering and the like; steaming fresh sundried stevia rebaudiana bertoni leaves, and extracting stevioside with water; then, blending the fragaria ananassa wine and a stevioside extracting solution according to different proportions to obtain stevia rebaudiana bertoni-fragaria ananassa composite fruit wine. The fruit wine is strong and attractive in fruit fragrance, is fresh, is proper in sour and sweet degrees, is mellow and harmonious, is full in sense of taste, is rich in nutrients, is unique in flavor, is popular, and can relatively well meet the requirements of modern people on the diversity of the fruit wine and health preservation. Meanwhile, the fragaria ananassa fruit wine prepared by fermentation and the stevioside prepared by water extraction are taken as blending raw materials in an experiment, so that the mouthfeel and nutrients of the fragaria ananassa fruit wine can be improved; a composite wine product prepared from the stevia rebaudiana bertoni and the fragaria ananassa is not found yet in the market; a result of the experiment has certain reference value for the development of the novel stevia rebaudiana bertoni-fragaria ananassa composite wine.

The invention discloses a dewatering and drying method for leaves of stevia rebaudiana Jiangtian No. 1. According to the method, stevia rebaudiana is harvested after drying of dew; an optimal harvesting period for the leaves of stevia rebaudiana is that 10% of stevia rebaudiana plants in a field are in a squaring stage (an early budding stage); harvested stem leaves should be protected from rain and piling; black leaves, yellow leaves and withered leaves should be removed at first before disleaving, then fresh and green leaves are sliped off by hand, and the rate of impurities like branches, buds, dust and silt of the plants in the leaves of stevia rebaudiana should be controlled within 10%; it should be guaranteed that disleaving is carried out as soon as the fresh leaves are harvested, the leaves are dried in the sun once after disleaving is carried out and the leaves are dried within one day so as to ensure dry leaf quality. Drying standards for the leaves of stevia rebaudiana are that water content in the leaves is less than 10% and are frangible when touched with hand. The dried leaves of stevia rebaudiana have to be put into a moistureproof food packaging bag or polyethylene plastic bag in time, and the mouth of the bag has to be fastened and closed so as to prevent the leaves of stevia rebaudiana from mildew because of moisture absorption under natural conditions. The method provided by the invention is more suitable for dewatering and drying of the leaves of stevia rebaudiana Jiangtian No. 1.

The invention provides a small semi-automatic stevia rebaudiana leaf picking machine, relating to the field of agricultural picking mechanical engineering, in particular to leaf picking and harvesting of an agricultural commercial crop, namely stevia rebaudiana. The small semi-automatic stevia rebaudiana leaf picking machine comprises a flexible clamping device, a support bracket, a rack, a discharging sliding plate, a leaf picking mechanism, a built-in conveyer belt, a lower cutter, an upper cutter, a transmission system and a feeding platform. Stevia rebaudiana tender tips are clamped by a manipulator composed of a flexible clamping chain and the support bracket and move forward, leaf picking operation is rapidly carried out under the action of the spurteeth of a comb at the inlets of amain barrel and a secondary barrel, the picked leaves are discharged outside by virtue of an air current and the built-in conveyer belt; the tender tips are rapidly cut off when meeting the upper cutter and the lower cutter and automatically fall into a collecting frame; and steam stalks are discharged outside from the discharging sliding plate under the action of discharging teeth at the terminals of the main barrel and the secondary barrel, and an automatic leaf removing and separating process is completed. The small semi-automatic stevia rebaudiana leaf picking machine provided by the invention has simple structure, good reliability, high automation degree and convenience in maintenance.

The invention provides a chemically pure C19-site carboxyl protected steviol derivative. The chemically pure C19-site carboxyl protected steviol derivative is obtained by carrying out acid-catalyzed hydrolysis, silication, epoxidation and reduction on stevia leaf crude extract powder in sequence to obtain a C19-site carboxyl protected steviol derivative and isosteviol of steviol, which have greatpolar difference, and separating two products by adopting a simple and easy-to-operate operation manner; after the steviol derivative is subjected to deprotection, the steviol is obtained; the derivative also can be used for distinguishing active regions of C19 and C13, so that different reaction sites can be conveniently and subsequently subjected to operation of different functional groups.

The invention discloses a method for rapidly identifying stevia rebaudiana leaf spot disease pathogenic bacteria and application, and belongs to the technical field of phytopathogen separation and identification. The method for rapidly identifying stevia rebaudiana leaf spot disease pathogenic bacteria comprises the steps that development, evolution analysis, identification and purification of a morphological observation and molecular biological identification combination system are performed, and the species of the stevia rebaudiana leaf spot disease pathogenic bacteria subjected to pathogenicity identification is subjected to molecular biology identification and system development and evolution analysis as ITS, GAPDH and CHS-1 gene segments, and after homologous comparison, system development evolution trees for the ITS, GAPDH and CHS-1 gene segments are constructed respectively. The method for rapidly identifying stevia rebaudiana leaf spot disease pathogenic bacteria is rapid and convenient to implement, and identification errors caused by the inter-species close height are avoided; a foundation is laid for identifying, preventing and breeding the stevia rebaudiana leaf spot disease.

The invention discloses a sugar stevia leaf health tea. The tea is prepared from, by weight, 10-20 parts of sugar stevia leaf, 7-9 parts of green tea, 5-7 parts of lemon grass, 3-5 parts of hawthorn,2-4 parts of mulberry, 4-6 parts of the root of kudzu vine, 3-5 parts of peppermint, 3-5 parts of the root of astragalus mongholicus, 2-4 parts of the fruit of Chinese magnoliavine, 0.4-0,6 part of lotus leaf, 1-2 parts of the ripe and dried fruit of lycium barbarum, 1-2 parts of the root of liquorice and 5-10 parts of honey. By the scientific mixing of the above raw materials, the taste is better, and the tea has nutritious and health-care effects. The tea is simple in formula, fragrant and sweet in taste, not only can sterilizing, virus resisting, blood fat and blood pressure lowering, yin nourishing and spirit tranquilizing be achieved, but also has the effect of face beautifying, and the tea has a stronger health-care function.

The invention relates to a preparation method of a vernonia amygdalina Del. leaf tea beverage, and belongs to the technical field of beverages with health-care functions. The method mainly comprises the following steps: carrying out mixed crushing on camellia oleifera Abel. leaves, vernonia amygdalina Del. leaf and stevia leaf, adding soda water, and conducting ultrasonic-assisted decocting; chopping raw ginger, adding water with the weight being 10 times the weight of the ginger, conducting ultrasonic-assisted decocting, and subjecting the decocted ginger juice to rotary evaporation until thevolume decreases by half of original volume so as to obtain a ginger juice concentrate; pulverizing green tea, conducting sieving with a 60-mesh sieve, adding water with the weight being 15 times theweight of the sieved green tea for decocting, conducting suction filtration, and collecting supernatant as a green tea solution; combining an extractive solution, the ginger juice concentrate and thegreen tea solution, stirring and uniformly mixing so as to obtain a mixed solution; and subjecting the mixed solution to sterilization and filling so as to obtain the vernonia amygdalina Del. leaf tea beverage. The tea beverage prepared by the method does not add any food additive such as preservative, color matching agent, flavoring agent in addition to the own components of the product, and hasthe advantages of being natural in taste, clear in color, good in acceptability, free from side effects and fragrant in flavor.

The invention discloses a health beverage and a preparation method of the health beverage and belongs to the technical field of food processing. The health beverage of the invention comprises the following raw materials: 5-15 parts of mulberries, 5-15 parts of carrots, 2 parts of licorice, 1-5 parts of schisandra fruits, 2-10 parts of honey, 0.5-1 part of sugar stevia leaves and 0.5 part of thyme. The invention further provides a preparation method of the health beverage. The preparation method comprises the following steps: milling the schisandra fruits into schisandra fruit powder; soaking and boiling the thyme, the sugar stevia leaves and the licorice separately and filtrating the boiled liquids to obtain thyme juice, sugar stevia leaf juice and licorice juice; processing the mulberries into mulberry juice; juicing the carrots and filtrating the obtained liquid to obtain carrot juice; uniformly mixing the schisandra fruit powder, the thyme juice, the sugar stevia leaf juice, the licorice juice, the mulberry juice and the carrot juice in water; adjusting sweetness and sourness of the mixture by the honey; and bottling the beverage in sterile environment. The health beverage of the invention has obvious anti-tumor effect. The preparation method of the invention is suitable for preparation of health beverages.

The invention belongs to the technical field of livestock feeds, and particularly relates to a fully-mixed fermented feed as ration of beef cattle and a preparation method of the fully-mixed fermentedfeed. A raw material composition for preparing the fermented feed comprises the following raw materials in parts by weight of 42-65 parts of sugar stevia leaf dregs, 16-32 parts of corn, 4-18 parts of rice bran, 0.5-1.5 parts of molasses, 6-14 parts of cottonseed protein, 0.4-1.2 parts of calcium hydrogen phosphate, 0.5-1.0 part of stone powder, 0.6-2.0 parts of baking soda, 0.4-1.2 parts of table salt, 0.5-2.0 parts of a compound premix and 0.3-1.2 parts of a fermenting agent. The preparation method comprises the following steps of mixing the sugar stevia leaf dregs with a concentrated feedto prepare the fully-mixed fermented feed as ration of beef cattle. Environment pollution and resource waste caused by discarding of the sugar stevia leaf dregs are avoided, and the fermented feed hasobvious ecological benefits and economic benefits; in a fermentation manner, the nutrient value and the palatability of the sugar stevia leaf dregs are obviously improved, and the digestion and utilization rate and the feeding effect of the sugar stevia leaf dregs by the beef cattle are increased. The prepared feed can improve the production performance of the beef cattle, the nutrient digestibility can be reinforced, and the fermented feed has a certain improvement effect on the slaughter performance and the meat quality of the beef cattle.

The present invention relates to a rebaud stevia leaf oral care toothpaste, which is characterized in that whole leaf powder of rebaud stevia leaf, licorice root, giant gecko, cape jasmine, sharpleaf galangal fruit, angelica archang lica, fortune's eupatorium herb, heartleaf houttuynia herb, dandelion, a cirsium japonicum extract, VC, refined salt (sodium chloride), calcium hydrogen phosphate, sodium monoflurophosphate, and the like are mixed to prepare the toothpaste, and the toothpaste is bottled to obtain the product.

The invention discloses a tea drink for joint treatment of diabetes and a making method thereof. The tea drink comprises, by weight, 8 to 12 parts of fragrant solomonseal rhizome, 5 to 10 parts of fiveleaf gynostemma herb, 5 to 10 parts of Stevia Leaf, 12 to 18 parts of Indian bread, 8 to 12 parts of kudzuvine root, 8 to 12 parts of common yam rhizome, 8 to 12 parts of wolfberry fruit, 4 to 5 parts of Staphylea bumalda, 2 to 4 parts of chrysanthemum nankingense, 5 to 6 parts of mulberry, 4 to 5 parts of nutrient freeze-dried powder, 7 to 8 parts of pomelo juice, 2 to 4 parts of crab shell powder, 12 to 15 parts of bee propolis, and the proper amount of purified water. The tea drink is nutritious and palatable and is herb fragrant and fine in taste, the herbs in the tea drink have the effects of tonifying the spleen and qi, nourishing yin and moistening dryness, promoting the production of body fluid to relieve thirst, and nourishing yin and generating body fluid, and by the reasonable use of the tea drink with the herbs, the blood glucose can be controlled to the normal level.

The invention relates to a stevioside extraction method which sequentially includes the steps: multistage extraction; flocculation filtering; desalination and discoloration; concentration; sterilization; drying. The multistage extraction is characterized in that stevia leaf raw materials are extracted fro 2-3 times by the aid of an extraction agent, prepared extracts are collected and combined andused for next step, the extraction agent is provided with thin ethyl alcohol solution with the volume percent of 10-40%, a flocculating agent used in the flocculating process is provided with ferroussulfate solution and calcium oxide, adsorption of an adsorption column is used in the desalination and discoloration process, and washing and desorption are implemented by the aid of alkali, acid, deionized water and 70% of alcoholic solution after adsorption. By the multistage extraction method, the utilization rate of raw materials is increased, an extraction process is relatively simple, production cost is reduced, impurity removal operations such as desalination and discoloration of extracted crude products are implemented in the preparation process, the purity of a final product is effectively ensured, and subsequent production and use of the finally prepared product can be directly implemented.

The invention discloses a health-care abalone-sea cucumber beverage with a blood sugar-reducing function. The health-care abalone-sea cucumber beverage is scientifically composed of abalone, sea cucumber and Chinese herbal medicine raw materials. Preferably, the health abalone-sea cucumber beverage comprises 20-30 parts of sea cucumber, 20-30 parts of abalone, 5-10 parts of schisandra fruits, 5-10 parts of wolfberries, 2-5 parts of corn stigma, 10-15 parts of prepared rhizome of rehmannia, 3-5 parts of anemarrhena rhizome, 3-5 parts of seabuckthorn fruits, 2-3 parts of root of kudzuvine, 3-5 parts of licorice and 3-5 parts of sugar stevia leaf. The health-care abalone-sea cucumber beverage is prepared by the following steps: performing enzymolysis, leaching, mixing, blending, bottling and sterilizing. The health abalone-sea cucumber beverage has the advantages of obvious blood sugar reducing, qi nourishing, invigorating, body resistance strengthening, constitution consolidating, fatigue resisting and life prolonging functions produced by synergistic actions of the abalone, the sea cucumber and the Chinese herbal medicines; moreover, the health abalone-sea cucumber beverage is safe, free of side effect and convenient to take; thus the health abalone-sea cucumber beverage has relatively good market application prospect.

The invention belongs to the field of tea bags, and particularly relates to a dried red amaranthus mangostanus leaf tea bag as well as a preparation method and application thereof. The dried red amaranthus mangostanus leaf tea bag is characterized by comprising a main ingredient, auxiliary ingredients and a flavor enhancer, wherein the weight percentage of the main ingredient to the auxiliary ingredients to the flavor enhancer is (40-45): (45-51): (4-15), wherein the main ingredient includes dried red amaranthus mangostanus; the auxiliary ingredients are one or mixtures of tea leaves, dry flowers, dry fruits, herb and traditional Chinese medicine with different varieties, flavors, fragrances and efficacies; the flavor enhancer includes stevia leaf. Through the change of components of the tea bag, the tea bag has unique color, fragrance and flavor so as to meet the requirements of the public on different mouthfeels and tea colors, and becomes a healthy and green beverage, and the food satisfactory degree of residents is improved.

The invention relates to a feed additive with compound plant extracts, and a preparation method and application of the feed additive, and belongs to the field of feed. The feed additive is prepared from the following raw materials: herba portulacae, stevia leaf, acanthopanax root, radix astragali seu hedysari, herba violae and callicarpa macrophylla herb. The feed additive has the beneficial effects that the formula is reasonable, the components are natural without toxic and side effects and drug resistance, and the benefits for regulating the body immunity of live pigs, promoting the growth of the live pigs and reducing the incidence are achieved. The preparation method comprises the following steps: mixing the raw materials according to a proportion to obtain primary feed, mixing the primary feed with water and compound enzyme, and carrying out enzymolysis, concentration and drying. The he preparation method is simple to operate, is fast and efficient and can make the feed additive have a better effect. When the feed additive is used for preparing live-pig feed, the feed intake and the immunity of the live pigs can be obviously improved, and the diarrhea can be reduced.

The invention relates to the field of processing of agricultural products, in particular to lung-moistening and heat-clearing stevia tea and a preparation method thereof. The preparation method comprises the following steps: weighing chrysanthemum, honeysuckle, lilies medlar, mulberry leaves, liquorice, cassia seeds, hawthorn and ophiopogon japonicus, adding into a reaction tank, adding water for decocting for 1-2h, and filtering to obtain a filtrate; slowly spraying the filtrate onto the surfaces of stevia leaves, and controlling the spraying speed to enable the water content of the stevia leaves to reach 20-30%; after spraying the filtrate, rolling and drying the stevia leaves to obtain the stevia tea. According to the lung-moistening and heat-clearing stevia tea and the preparation method thereof, provided by the invention, the stevia tea prepared by the preparation method can brew out nutritional components of the stevia, is good in mouth feel, can achieve relatively good lung-moistening and heat-clearing effects and has an important application value; the preparation method is simple in process and convenient to operate and has a relatively high practical value.

The invention discloses a purple sweet potato cake capable of nourishing Yin and protecting the liver. The purple sweet potato cake is prepared from the following raw materials in parts by weight: 100-200 parts of wheat flour, 50-60 parts of purple sweet potato, 5-6 parts of nutrition additives, 16-17 parts of fried dough twist, 13-15 parts of coconut oil, 17-18 parts of fried gluten puff, 6-9 parts of pleurotus eryngii, 5-6 parts of dried meat floss, 16-17 parts of rambutan, 8-10 parts of pot-stewed pig trotters, 8-9 parts of lettuce, 19-22 parts of green cucumber, 7-8 parts of pepper powder, 8-10 parts of figs, 4-6 parts of ganoderma lucidum, 10-11 parts of bovine bone marrow, 1.5-2 parts of lithospermum erythrorhizon, 2.4-3 parts of finger citron flower, 2.2-3.1 parts of Chinese knotweed, 2.1-3.2 parts of stevia leaf, 2.4-3.3 parts of dogbane leaf and 2.3-3.1 parts of bamboo shavings. According to the purple sweet potato cake, due to the added food materials and medicinal materials, such as the coconut oil, the Chinese knotweed, the lithospermum erythrorhizon, the dogbane leaf and the stevia leaf, the taste and healthcare novel effects of the purple sweet potato cake are enriched, so that the purple sweet potato cake is delicious and mellow and has the effects of skin moistening and hair conditioning, heat clearing and detoxifying, blood pressure lowering and fat reducing, liver nourishing and essence nourishing and refreshing.

The invention discloses a production method of steviol glycoside. The production method comprises the following steps of S1, crushing dried sugar stevia leaves to obtain sugar stevia leaf powder; S2,leaching the sugar stevia leaf powder with water, and performing filtering to obtain an sugar stevia leaf aqueous extract solution; S3, adding an acetic acid solution of chitosan to the sugar stevia leaf aqueous extract solution, performing uniform mixing, performing flocculating, after flocculating, performing filtering, and drying obtained filtrate to obtain a sugar stevia leaf crude extract; S4, performing supercritical CO2 extraction on the sugar stevia leaf crude extract to obtain extraction liquid; S5, purifying the sugar stevia leaf extract with macroporous adsorptive resins, collectingeluents, and performing concentrating to obtain concentrated liquid; and S6, performing decoloring on the concentrated liquid, and performing drying to obtain the steviol glycoside. According to thepreparation method, the loss rate of the steviol glycoside in the process of removing impurities can be reduced, impurities are efficiently removed, and the method has the advantages of being high inyield and high in purity.

The present invention discloses a preparation method of stevia rebaudiana leaf and digitalis purpurea leaf tea powder. The stevia rebaudiana leaf and digitalis purpurea leaf tea powder is prepared from stevia rebaudiana leaves and digitalis purpurea leaves as raw materials, and prepared by raw material preparing, boiling, enzymolyzing, enzyme inactivating, filtering, crushing, mixing, homogenizing, spray drying, tidying and packaging, etc. The method uses the widely sourced, green and healthy stevia rebaudiana leaves and digitalis purpurea leaves as the raw materials, reduces costs, and also improves economic values and nutritional values of the stevia rebaudiana leaves and digitalis purpurea leaves. The stevia rebaudiana leaves and digitalis purpurea leaves are heated and boiled, boiled residues are subjected to a complex enzyme treatment, and a utilization of the stevia rebaudiana leaves and digitalis purpurea leaves is improved. The twice homogenizing improves a mouthfeel of a finished product of the double leaf tea powder, so that the finished product of the double leaf tea powder has health-care effects of lowering blood pressure, preventing tumors and diarrhea, improving immunity, promoting metabolism, etc.

The invention relates to a method for increasing content of RA in leaves of stevia rebaudiana through in-vitro culture of the stevia rebaudiana and belongs to the fields of cytobiology and biology. Astevia rebaudiana leaf extract is sprayed to chrysanthemum morifolium 'Taishan Mountain bright pearl' plants, so that 'Taishan Mountain bright pearl' leaves contain a stevioside RA ingredient; and byusing the characteristics such as high resistance and large biomass of the chrysanthemum morifolium, entire plants of 'Taishan Mountain bright pearl' contain the stevioside RA ingredient, and thus, the chrysanthemum morifolium for tea becomes sweeter. The method comprises the steps of obtaining a stevioside crude extract, spraying the stevioside crude extract to chrysanthemum morifolium plants, extracting the stevioside from the chrysanthemum morifolium leaves by a cellulose enzyme method, purifying the stevioside crude extract by a macroporous resin adsorption method, drying the stevioside extract in the chrysanthemum morifolium by evaporation by a rotary evaporator method, and Analyzing the content of the stevioside in the leaves of the chrysanthemum morifolium by a high performance liquid chromatograph.