50 results about "Watermelon Flavor" patented technology

The invention relates to electronic tobacco tar and a preparation method thereof. The electronic tobacco tar is prepared from the following raw materials in parts by mass: 80-92 parts of basic tobaccotar, 1.5-5 parts of nicotine and 1-3 parts of a flavor substance, wherein the flavor substance comprises 0.18-0.5 part of melonal, 0.018-0.05 part of orange peel extract, 0.03-0.062 part of hexanal propylene glycol acetal, 0.044-0.06 part of cyclamen aldehyde, 0.01-0.03 part of methyl anthranilate and 0.35-2.497 parts of a solvent. The electronic tobacco tar has high reduction degree on watermelon taste.

The invention discloses a watermelon-flavored mosquito-trapping agent. The watermelon-flavored mosquito-trapping agent is prepared from the following components in parts by weight: 0.5 to 0.7 part ofmaltol and homologues of the maltol, 0.2 to 0.3 part of vanillin, 0.45 to 0.6 part of low-grade ester, 8 to 11 parts of ethanol, and 86 to 90 parts of propylene glycol. The preparation method comprises the steps of placing the maltol and the homologues of the maltol, the vanillin, the low-grade ester, ethanol and propylene glycol in a stirrer and mixing for 5 to 15 minutes at normal temperature and normal pressure. The prepared mosquito-trapping agent can simulate the flavor of watermelons and cater to the preference of mosquitoes, thereby being capable of attracting the mosquitoes for mosquito killers. In addition, the mosquito-trapping agent disclosed by the invention is fresh and pleasant in flavor and not too strong in flavor, thereby being suitable for the mosquito killers arranged indoors.

The present invention discloses a watermelon flavored soybean sauce preparation method which consists of the following steps: fresh watermelons and full soybeans are selected; the prepared watermelon peels and soybeans are washed with clean water; the soybeans are put into the clean water to be boiled and the boiled soybeans are scooped up for the next step after the soybeans are boiled to be well-done; the watermelon peels are cut into blocks and mixed with cooked soybeans and watermelon flesh evenly; codonopsis pilosula, astragalus membranaceus, Chinese wolfberry fruits, and ginsengs are washed and mixed, and the traditional Chinese medicines juice are extracted using 2-3 times of water for the next step; the mixture of the soybeans, watermelon peels and watermelon flesh are put into a crusher to be crushed; the crushed mixture is mixed with the traditional Chinese medicines juice, and edible salt, white sugar and gelatin are added, and the mixture is boiled with a small fire to evaporative water and obtain the sauce; and the above products are sterilized and packaged, and sent into a refrigerator for storage. The preparation method is simple and can maximumly maintain nutrition of raw materials not to be lost. The prepared products are good in mouthfeel and unique in flavor, and by adding traditional Chinese medicine ingredients, the loss of raw materials, the resulting products taste good, unique flavor, and by adding a component of traditional Chinese medicine, watermelon flavored soybean sauce can play a role in health-care function.

The invention relates to the field of cigarette flavoring, especially to a watermelon flavored cigarette essence, which is characterized by comprising the following raw materials by weight: 40-50 parts of a watermelon extract, 10-15 parts of dihydrocoumarin, 20-25 parts of a honey extract, 10-15 parts of sorbitol wine, 10-20 parts of menthyl acetate, 10-20 parts of Mohe tobacco leaf extract, 10-16 parts of glycerin, 10-12 parts of propylene glycol and 1-5 parts of pure water. The watermelon flavored cigarette essence provided by the invention has the advantages of simple and easily available raw materials, simple preparation and low cost. And the rolled cigarettes are rich in aroma and unique in style during smoking, thus meeting the requirements of smokers liking watermelon flavor.

The present invention discloses a watermelon flavored yogurt which is mainly prepared by mashed potato, watermelon juice and milk at a certain weight ratio. The watermelon flavored yogurt uses fresh watermelon and an ultra-high temperature sterilization method, maitain watermelon nutrients to a maximum extent, need not contain any preservatives and can be stored for a long period without deterioration. The watermelon flavored yogurt is rich in proteins and vitamins, and therefore can lower blood pressure, protect eyesight, soften blood vessels and lower blood sugar, and can also lower blood sugur and pressure, clear heat and promote salivation, cool blood and relieve internal heat, cause diuresis, relaxing bowels and eliminate phlegm, and promote digestion and relieve gastrectasia, and has a high nutritional and health-care value.

The invention discloses Mihao (wild vegetable)-watermelon-flavored bread and a preparation method thereof. The bread is prepared from the following raw materials in parts by weight: 90-110 parts of wheat flour, 40-55 parts of sorghum flour, 12-22 parts of Mihao, 7-14 parts of watermelon juice, 6-13 parts of frog meat, 1-5 parts of malt, 3-7 parts of sword beans, 8-16 parts of eggs, 0.4-0.3 part of vanillin, 5-12 parts of honey, 1-3 parts of vegetable oil, 2-5 parts of white granulated sugar, 1-3 parts of table salt, 13-18 parts of water and 2-3 parts of ferment powder. The bread comprises the main raw material components of Mihao and frog meat, the Mihao is rich in nutrient elements including amino acid, glucose and the like, belongs to one of common wild vegetables and is easily available, and the frog meat is rich in proteins, saccharides and moisture and has little fat and fresh and delicious meat flavor; and the bread is rich in nutrients, special in flavor and suitable for being eaten by the general population.

The invention discloses a making method of watermelon-flavored rice cakes capable of being cool and refreshing and relieving summer-heat. The making method comprises the following steps of performingblending to obtain watermelon juice, preparing sprouted brown rice powder, making a dried orange peel extraction solution, and making cakes. The making method comprises the specific steps of adding guar gum to watermelon juice for blending to obtain the watermelon juice; additionally, enabling brown rice to sprout for 2-3 days, and preparing the sprouted brown rice powder; in addition, preparing the dried orange peel extraction solution; mixing millet flour with the sprouted brown rice powder, glutinous rice flour, white granulated sugar, the dried orange peel extraction solution, the watermelon juice and a blending agent to obtain paste, pouring the paste into a mold, and performing steaming so as to obtain the watermelon-flavored rice cakes having functions of being cool and refreshing and relieving summer-heat. The rice cakes have the beneficial effects that the rice cakes have the efficacy of clearing heat, relieving summer-heat, promoting production of body fluid to quench thirst,preventing summer-heat and reducing temperature, are unique in flavor and fine and smooth in mouth feel, have special sweet taste of watermelons, also contain traditional Chinese medicine components,are suitable for preventing discomfort caused by summer-heat, cold caused by four seasons, fever and indigestion, can benefit the spleen and the stomach and remove stagnant qi, and are superior watermelon-flavored rice cakes having the efficacy of being cool and refreshing and relieving summer-heat.

The invention relates to a preparing method of watermelon flavor fermented bean curd and fermented bean curd prepared through the preparing method of the watermelon flavor fermented bean curd. The preparing method of the watermelon flavor fermented bean curd includes the following steps that 1, all raw material components are weighed; 2, fresh bean curd is cut into cubes, stewed and fermented for 10-15 days under the normal temperature condition; 3, chrysanthemum flower is soaked for 30-40 min at the temperature of 70-80 DEG C, obtained leach liquor is taken through filtering; 4, cut lotus root, cucumbers, bananas, pineapple, osmanthus fragrans, fennel, red pepper and ginger are uniformly mixed with weighed Chinese prickly ash, salt and baijiu with the alcohol content being 50; 5, the bean curd cubes are soaked in chrysanthemum flower leach liquor and the mixture obtained in the step 4 and sealed for fermentation. The preparing method has the advantages that the problem that existing fermented bean curd is single in taste is solved, the prepared fermented bean curd is good in mouthfeel and high in nutritive value.

The invention provides red art paint and a preparation method thereof. The red art paint is prepared from the following raw materials in parts by weight: 40-50 parts of distilled water, 20-30 parts ofwatermelon juice, 10-15 parts of sodium alginate, 10-20 parts of a thickening agent, 5-15 parts of calcium carbonate and 3-7 parts of glycerol. According to the red art paint, the watermelon juice isused as the main raw material and color source, natural watermelon red paint is formed, is natural in color, healthy and environmentally friendly and further has the watermelon flavor, and a paintinghas a double stereo feeling of vision and smell simultaneously.

The invention discloses watermelon flavored nutritional soybean milk. The watermelon flavored nutritional soybean milk is prepared from the following raw materials: watermelons, soybeans, caraway, crystal rice, water, fish oil, dendrobium officinale, sweet-scented osmanthus, wedelia chinensis, roughhaired holly leaves, rosemary, fructose and lettuce seed powder; a preparation method of the watermelon flavored nutritional soybean milk comprises the following steps: (1) preparing watermelon juice; (2) preparing mixed juice; (3) preparing crystal rice flour; (4) preparing a nutrient solution; (5) preparing soybean milk; (6) mixing the mixed juice, the crystal rice flour, the nutrient solution, the soybean milk and the lettuce seed powder and adding the fructose; and homogenizing and sterilizing to obtain the product. By adding nutrient components including the watermelons, the caraway and the like into the soybean milk and also adding health and beneficial components including the dendrobium officinale, the lettuce seed powder and the like, the watermelon flavored nutritional soybean milk has a soft and smooth taste and a unique flavor and contains a plurality of types of nutrient components including abundant proteins, amino acids, microelements and the like, so that the watermelon flavored nutritional soybean milk is easy to digest and absorb and has relatively good food therapy and health-care effects.

The invention discloses a preparation method of watermelon-flavored jam sandwich rice crust. The preparation method comprises the following steps: (1) beating watermelons to form watermelon paste, and dividing the watermelon paste into watermelon juice and watermelon residues; (2) pouring the watermelon residues into a pan for stir-frying, and adding brown sugar, pectin powder and citric acid to prepare watermelon-flavored jam; (3) adding fragrant rice meal, wheat meal, citric acid, honey, cream and egg white into the watermelon juice, mixing to form a dough, dividing the dough into pieces, and pressing the pieces to form wrappers; (4) wrapping the watermelon-flavored jam with the wrappers to prepare the needed shapes, freezing, and baking, wherein the mass ratio of the watermelon-flavored jam to the wrappers is 1 : (1-2); and (5) cooling to the room temperature, and packaging in vacuum. The watermelon-flavored jam sandwich rice crust prepared by adopting the method has the advantages of being easy to prepare, rich in nutrition and unique in flavor.

The invention discloses watermelon flavor aging wild jujube fruit vinegar. The watermelon flavor aging wild jujube fruit vinegar is characterized by comprising, by weight, 50-60 parts of wild jujube, 20-30 parts of watermelon peel, 0.5-1 part of table salt, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulase, 10-12 parts of white granulated sugar, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.1-0.2 part of bentonite and appropriate water. According to the watermelon flavor aging wild jujube fruit vinegar and a making method thereof, matching of the watermelon peel and the wild jujube is adopted, and the defect that the taste of fermented vinegar is not good due to the fact that acidity of the watermelon peel is too low is made up through the wild jujube; meanwhile, the watermelon peel with low sugar content is combined with the wild jujube with high sugar content, nutrition balance is guaranteed, enzymolysis of watermelon peel slurry and the wild jujube is conducted in fermentation, the fermentation is controlled, and generation of flavor substances is facilitated; in addition, content of tartaric acid, malic acid and lactic acid is increased through aging with salt, although content of acetic acid is decreased in aging process, acid concentration is guaranteed simultaneously by adopting lucifugal aging at the temperature ranging from 30 EDG C to 35 DEG C.

The invention discloses a production process of watermelon-flavored mineral water, which comprises the following steps: step 1, selecting 100-200 parts of watermelon pulp, and testing and screening raw materials according to national food hygiene standards; The raw materials are sorted into cleaning tanks, and are quickly cleaned with a cleaning machine for a total of 4 times for a total of 6-10 minutes, and then centrifugally dried at 2300-2400r / min; step 3, the dried watermelon pulp Put it into a juicer to extract watermelon juice; then directly blend the watermelon juice into the produced mineral water at a high concentration ratio of 5% or 8% or 10% in a bottle of mineral water, and finally sterilize and pack it, that is Get the finished product. In this way, a bottle of watermelon-flavored mineral water is produced (one bottle). Watermelon pulp: protein, glucose, sucrose, fructose, malic acid, citrulline, glutamic acid, arginine, phosphoric acid, lactine, propionic acid, ethylene glycol, betaine, adenine, sucrose, carotene, Carotene, tomato hydrocarbons, hexahydrotomato hydrocarbons, vitamins A, B, C, and volatile components contain a variety of aldehydes.

The invention discloses watermelon-flavored bean curds. The watermelon-flavored bean curds are prepared from raw materials as follows: watermelon, soybeans, lettuces, millet, black pine nuts, water, bearded tooth mushrooms, rehmannia flowers, lemon grass, ginseng leaves, orange peels and ginkgo powder. The preparation method of the watermelon-flavored bean curds comprises steps as follows: (1) preparing watermelon juice; (2) preparing mixed juice; (3) preparing cereal, fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing filtrate; (6) evenly mixing the cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and the gingko powder to prepare finished products of bean curds. The single taste of traditional bean curds is broken through, fruit, vegetable and cereal nutrient ingredients such as the watermelon, the lettuces, the millet, the black pine nuts and the like are introduced into bean curd ingredients, healthcare beneficial ingredients such as the bearded tooth mushrooms, the gingko powder and the like are added, the bean curds have the unique flavor and strong aroma and are tasty, contain multiple nutrient ingredients such as rich protein, amino acid, microelements and the like, are easy to digest and absorb and have better food therapy and healthcare effects.

The invention discloses a watermelon flavor pure-natural traditional Chinese medicine shampoo. The watermelon flavor pure-natural traditional Chinese medicine shampoo is prepared from the following components in parts by weight: 4-8 parts of phosphatide powder, 1-2 parts of lecithin oil, 3-10 parts of rosemary extract, 3-10 parts of thyme extract, 3-10 parts of lavender extract, 2-5 parts of uaicaceae extract, 3-5 parts of folium artemisiae argyi, 8-10 parts of artemisia vulgaris, 10-12 parts of Radix Polygoni Multiflori, 8-15 parts of Chinese honeylocust fruit, 5-10 parts of the fruit of Chinese wolfberry, 5-10 parts of aloe, 10-20 parts of lauric acid, 0.5-5 parts of hyaluronic acid, 0.05-0.2 part of methyl ester, 0.1-0.5 part of sodium ethylene diamine tetraaceticacid, 2-4 parts of bighead atractylodes rhizome, 0.2-0.4 part of hydroxymethyl cellulose, 7-10 parts of cocoalkanoylamido propyl betaine, 0.2-0.5 part of salvia officinalis extract, 2-5 parts of chamomile extract, 1-3 parts of marestail extract, 7-11 parts of watermelon element, and the balance of water. The watermelon flavor pure-natural traditional Chinese medicine shampoo disclosed by the invention has the advantages of being simple in process, moderate in detergency, easy to rinse, and free from stimulation on hair, a skin and eyes; the washed hair is bright, soft, high in resiliency, and good in dry and wet combability, especially, the user can feel cool, refreshing, and relax; and the shampoo has the itch relieving effect, is capable of preventing or inhibiting scurf from regenerating, refreshing and restoring consciousness, soothing the nerves and nourishing heart.

The invention discloses a preparation method of watermelon-flavor rice. The preparation method of the watermelon-flavor rice is characterized by mainly comprising the following steps: (1) preparing watermelon juice; (2) flavoring rice with the watermelon juice; and (3) steaming the watermelon-flavor rice. On basis of traditional steamed rice, the specially prepared watermelon juice is added, witha two-time flavoring way adopted, according to the preparation method of the watermelon-flavor rice; and thus, the prepared rice is mellow in refreshing aroma of watermelon. Therefore, the watermelon-flavor rice has improved quality as well as bright color and luster, and is capable of stimulating appetite of consumers. In addition, the preparation method of the watermelon-flavor rice is simple inoperations, easy to obtain raw materials and convenient to carry out production.

The invention discloses a preparation method of a watermelon-flavor beverage with active peptides of turtle shells. The method comprises the specific following preparation steps that by weight, flos chrysanthemi, flos lonicerae and kumquat pieces are taken, water is added to the mixture for boiling, pulping is conducted, and a mixed solution A is obtained for use; water is added to flos sophorae and coral snake skin, boiling and filtering are conducted, a filtrate is collected, a mixed solution B is obtained, and lemons, carambola pulp and cherry tomatoes are pulped separately and then mixed so as to obtain a mixed solution C; watermelon flesh is subjected to seed removal at 2-5 DEGCunder the condition of the oxygen content lower than 4%, and through pulping, a watermelon juice is obtained; the watermelon juice, the mixed solution A, the mixed solution B and the mixed solution C are mixed according to the mass ratio and stirred, honey, the active peptides of the turtle shells, an antioxidant and lotus leaf powder are added in sequence, stirring and high-pressure sterilization are conducted, and the watermelon-flavor beverage with the active peptides of the turtle shells is obtained. The prepared beverage is rich in nutrient and unique in taste and has great liver protection, kidney protection and human immunity adjustment functions, and in the preservation process and after bottle opening, nutrient substances are not easily oxidized.

The invention discloses watermelon flavored special shampoo for men. The watermelon flavored special shampoo for men is prepared from the following components in parts by weight: 4 to 8 parts of phospholipid powder, 0.1 to 0.2 part of lecithin oil, 0.4 to 0.8 part of deep sea fish oil, 0.2 to 0.4 part of gluten powder, 0.5 to 1 part of waterborne proteinase, 0.4 to 0.8 part of glycerol, 5 to 10 parts of olive oil, 1 to 3 parts of safflower, 10 to 20 parts of caterpillar fungus, 3 to 5 parts of folium artemisiae argyi, 2 to 4 parts of bighead atractylodes rhizome, 5 to 7 parts of sodium dodecylbenzene sulfonate, 0.2 to 0.4 part of hydroxymethyl cellulose, 7 to 10 parts of cocamidopropyl betaine, 3 to 12 parts of cocoanut fatty acid diethanolamide, 1 to 23 parts of alkyl dimethyl polysiloxane, 1 to 3 parts of fatty acid diethanolamine, 6 to 13 parts of methyl 4-hydroxybenzoate, 5 to 15 parts of watermelon extract and the balance of water. The watermelon flavored special shampoo for men, provided by the invention, has the beneficial effects that a process is simple and the detergency power is moderate; the watermelon flavored special shampoo is easy to bleach and has no irritation on hair, skins and eyes; the hair washed by the watermelon flavored special shampoo is bright and smooth and has good elasticity and good dry and wet combining properties; especially, a user feels cool and fresh; the watermelon flavored special shampoo has the effects of stopping itching, preventing or inhibiting dandruff regeneration, refreshing, and tranquilizing and nourishing heart.

The invention relates to a manufacturing technique of watermelon-flavor instant corn flakes, belonging to the technical field of food processing. The technique comprises the following steps: material selection, soaking, cooking, forming, drying, packaging and the like. In the whole process of the manufacturing technique of watermelon-flavor instant corn flakes, no additive is added, thereby keeping the original flavor of corn, and being beneficial to human health. In the whole process of the manufacturing technique of watermelon-flavor instant corn flakes, no additive is added, thereby keeping the original flavor of the raw material, and being beneficial to human health. The technique avoids the deep-frying process, and adopts the hot air process requiring less oil, thereby reducing the oil intake of the user.

The invention discloses watermelon flavored instant pea vermicelli. The watermelon flavored instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.1 parts of eucommia ulmoides leaves, 0.9-1 part of grape leaves, 0.8-0.9 part of officinal magnolia bark flowers, 0.7-0.9 part of roots of great burdock, 20-22 parts of red phaseolus beans, 22-25 parts of watermelons, 13-15 parts of honey, 10-12 parts of white granulated sugar, 20-22 parts of pig ears, 12-15 parts of soybean sauce, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli has comprehensive nutrients and is sweet and delicious; the added red phaseolus beans have good effects of relaxing bowel, lowering blood pressure, lowering blood fat, adjusting blood glucose, preventing calculus, building body and losing weight, and are good for patients with heart diseases, nephropathy and edema; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process, so that the watermelon flavored instant pea vermicelli has the effects of dispelling wind and eliminating dampness, inducing diuresis to alleviate edema, dispelling wind and clearing away internal heat, removing toxicity for detumescence, resisting ageing, and invigorating the kidney and strengthening Yang.

The invention provides a making method of stomach invigorating watermelon jam and discloses a making method of watermelon flavored fruit puree. The making method is characterized by comprising the following steps that 1, watermelon juice is made, strawberries, apples and watermelon flesh are taken according to the weight ratio of 1 to 4 to 4 and are pulped in a pulping machine, and filtration is performed; 2, syrup is made: honey, xylitol and condensed milk are mixed according to the weight ratio of 2 to 1 to 0.2 and are deployed into syrup with the concentration of 75%; 4, concentration is performed, the watermelon juice, the syrup and glutinous rice slurry are mixed according to the weight ratio 10 to 1 to 2 for concentration; 5,sterilization is performed, the made jam is filled into bottles, the bottles are put in a water bath of 100 DEG C, heat preservation is performed for 30 minutes, sterilization is performed, and then cooling is performed to reach the temperature of below 37 DEG C. The watermelons, the strawberries and the apples are matched to make the made jam unique in taste, blood fat can be reduced, blood vessels can be softened, the stomach invigorating watermelon jam has a stronger health-care effect, is low in sugar content, is natural and nutritional and has a rich and layered taste.

The invention discloses a watermelon-flavored snack. The watermelon-flavored snack is characterized by being prepared from the raw material formula: watermelon juice and flour. Watermelons are a typeof fruit which a lot of people like to eat, but the preservation time is short, storage is difficult, and if the harvested watermelons cannot be sold successfully in a short time, the watermelons areprone to being decayed. Now the snacks with the watermelons as a raw material are rarely seen in daily life, and if the harvested watermelons are made into various flavor-delicious food when it is toolate to sell, the sale market of the watermelons is enlarged, and the utilization value of the watermelons is increased.

The invention discloses watermelon-flavor huyou fruit vinegar beverage which is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of huyou pulps, 45-55 parts of sticky rice, 50-60 parts of watermelons, 13-15 parts of plums, 8-9 parts of cistanche, 6-7 parts of glossy privet fruit, 8-10 parts of yam powder, 14-20 parts of honey and 20-25 parts of lactose. The product disclosed by the invention is rich in nutrients and tastes sour, sweet and delicious and has the due flavors of the watermelons and the huyou fruit vinegar; the added materials such as the cistanche and the glossy privet fruit have the health effects of tonifying kidney, boosting essence, clearing deficient heat, improving eyesight and the like; meanwhile, the technical content and the level of the huyou processing industry can be improved, so that a product meeting the health diet concept is obtained, a new way is provided for effective utilization of huyou resources, and the economical and social benefits of the huyou industry are enhanced.

The invention discloses a watermelon-flavored dried bean curd and a preparation method thereof. The dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybeans, 3-4 parts of walnut oil, 6-8 parts of watermelons, 6-8 parts of mature persimmons, 6-8 parts of watermelons, 5-7 parts of laver powder, 9-12 parts of bowling mushrooms, 5-6 parts of royal jelly, 9-13 parts of rape flowers, 9-13 parts of pickled cabbages, 12-16 parts of trotter jelly, 13-15 parts of duck lean meat, 2-3 parts of mulberry leaves, 1-2 parts of caulis bambusae in taeniam, 8-10 parts of snail shells, 2-3 parts of Chinese hawthorn leaves, 1-2 parts of zinnia, 1-2 parts of ophiopogon roots, 3-4 parts of watermelon seeds, 2-3 parts of tangerine pith, and 18-20 parts of nutrient solutions. According to the dried bean curd disclosed by the invention, semi-finished dried bean curds are put in watermelon peels to be steamed in a water isolating manner, so that the dried bean curd has the full-bodied taste of the watermelons, and the trotter jelly and the lean meat are used and made into sauce, so that the dried bean curd is excellent in color, aroma and taste, and the dried bean curd has good effects of improving looks and enriching the calcium. Traditional Chinese medicines which are added into the dried bean curd have the efficacies of invigorating vital energy, protecting the liver, strengthening the stomach, reducing the blood pressure and reducing blood lipid.

The invention discloses a watermelon flavor silkworm pupa protein shampoo. The watermelon flavor silkworm pupa protein shampoo is prepared from the following raw materials in parts by weight: 5-25 parts of vitamin colloidal, 5-9 parts of honey, 4-6 parts of zinc pyrithione, 5-26 parts of garden balsam stem, 4-8 parts of phosphatide powder, 0.1-0.2 part of lecithin oil, 0.4-0.8 part of deep sea fish oil, 0.1-0.2 part of silkworm pupa protein, 0.2-0.4 part of wire drawing powder, 0.5-1 part of water protease, 0.4-0.8 part of glycerol, 10-22 parts of olive oil, 4-6 parts of watermelon element, and the balance of water. The watermelon flavor silkworm pupa protein shampoo disclosed by the invention has the advantages of being simple in process, moderate in detergency, easy to rinse, and free from stimulation on hair, a skin and eyes; the washed hair is bright, soft, high in resiliency, and good in dry and wet combability, especially, the user can feel cool, refreshing, and relax; and the shampoo has the itch relieving effect, is capable of preventing or inhibiting scurf from regenerating, refreshing and restoring consciousness, soothing the nerves and nourishing heart.

The present invention discloses a watermelon flavored health-care drink and a preparation method thereof. The watermelon flavored health-care drink is prepared from the following raw materials in parts by weight: 45-55 parts of watermelon seed kernel extract, 25-35 parts of watermelon juice, 10-12 parts of tremella powder, 10-20 parts of red bean milk, 10-20 parts of maltose, 2-4 parts of watermelon essence, 0.28-1.54 parts of stabilizer and 120-140 parts of water. The drink is scientific and reasonable in material selection and rich in nutrition; the drink maximally has nutrient components of the watermelon, is high in nutritional value, good in taste, bright in color and luster, has health-care effects on prevention and adjuvant treatment of various diseases, is comprehensive in health care functions, and solves the problem that people with insufficiency of spleen-yang and gastral-yang should not eat the watermelon; and the drink is rich and mellow in taste and is of great benefit to human health.

The invention belongs to the technical field of processing of milk tea, and particularly relates to nutrient health-care purple sweet potato leaf watermelon-flavored red bean milk tea powder. The nutrient health-care purple sweet potato leaf watermelon-flavored red bean milk tea powder is made from the following raw materials of watermelon pulp, purple sweet potato leaf powder, red beans, fresh pork livers, broccoli, a radix actinidiae argutae extract, a kapok extract, a heterophylly falsestarwort root extract, white fungus polysaccharide, fucoxanthin, puerarin, tea seed oil and longan honey. After being brewed with boiling water, the nutrient health-care purple sweet potato leaf watermelon-flavored red bean milk tea powder is uniform in color, free from layering and precipitate substances after standing, fresh and harmonious in fragrance of purple sweet potato leaves and fragrance of the red beans, moderately sweet and sour, gentle, fine and smooth in mouth feel, and free from peculiar smell, and has remarkable treatment effects on patients suffering from high blood sugar, patients suffering from long-term stomach pains and sour regurgitation, and patients suffering from long-term constipation.

The invention discloses watermelon-flavored rice crusts. The watermelon-flavored rice crusts are made from secale cereale, fragrant rice, sticky rice, rice wine, clear soup, peanut oil and nutritional seasoning. A making method of the watermelon-flavored rice crusts comprises the following steps that 1, the nutritional seasoning is made; 2, the secale cereale, the fragrant rice and the sticky rice are washed to be clean and mixed, the rice wine, the clear soup and an appropriate amount of water are added, the mixture is cooked thoroughly into rice grains, the rice grains are taken out and air-dried, and the rice gains for use are obtained; 3, the rice grains for use and the nutritional seasoning are mixed and stirred to be uniform, the mixture is put into a mold to be pressed into flakes, an appropriate amount of peanut oil is sprayed on the flakes, the flakes are put into an oven for baking till the flakes are baked thoroughly and smell fragrant, and then the well-baked rice crusts are taken out. The made watermelon-flavored rice crusts are crispy, delicious, unique in flavor and rich in nutritional value, and the production efficiency is greatly improved; the process is simple, the technology is easy to grasp, the investment is low, the effect is quick to achieve, standardized, normalized and industrial production is easy to achieve, and application and popularization are convenient.

The invention relates to watermelon flavored soybean milk. The watermelon flavored soybean milk is prepared by the following steps: weighing the following components in parts by weight: 1 to 10 partsof watermelon pulp, 1 to 10 parts of fructus crataegi, 1 to 10 parts of honeysuckle flower and 1 to 10 parts of rhizoma dioscoreae; grinding and uniformly mixing to obtain a mixture; adding the mixture into water according to the weight ratio of the mixture to the water of 1 to 15; decocting for 2h and filtering to obtain filtrate; based on weight parts, adding 30 to 50 parts of soybean milk powder and 50 to 100 parts of water into 10 parts of the filtrate; boiling and uniformly mixing to obtain soybean milk; and sterilizing the soybean milk and packaging to obtain a product. The watermelon flavored soybean milk provided by the invention can be used for sufficiently supplementing nutrient elements needed by people in daily life; and dietary fibers also can be used for keeping healthy operation of a digestion system and regulating dietary balance, so that the healthy growth of people is realized.