313results about How to "Detoxifying" patented technology

The invention discloses a cherry and tomato composite beverage and a preparation method thereof. The cherry and tomato composite beverage is prepared from the following raw materials, by weight, 30-45 parts of cherry, 15-20 parts of tomato, 10-15 parts of guava, 10-14 parts of pitaya peel, 10-15 parts of buckwheat, 14-18 parts of red glutinous rice, 1-3 parts of stevioside, 2-3 parts of very precious flower in Plateau Snow Mountain, 2-4 parts of ginseng fruit, 3-5 parts of grapefruit flower, 1-2 parts of flower of Intermediate peashrub, 1-2 parts of Japanese metaplexis, 12-18 parts of setose abelmoschus, a proper amount of rose wine, and 8-10 parts of a nutrient solution. The cherry and tomato composite beverage prepared in the invention maximally reserves nutritional components of cherry and tomato, has the characteristics of red and uniform color, aroma, sweet and delicious taste, smooth mouthfeel, abundant and balanced nutrition, and simple and feasible technology, has the efficacies of body fluid production promoting, thirst quenching, stomach strengthening, food digesting, pressure reducing, lipid lowering, heat clearing, detoxifying, toxin expelling and face nourishing through the synergistic effect with health care components of traditional Chinese medicines, and can promote digestion, enhance muscle power and improve the oxidation resistance of human bodies through long term drinking.

The invention discloses a barley seedling clear juice solid beverage and a preparation method thereof, which belong to the technical field of health protection food. The barley seedling clear juice solid beverage consists of the following components in percentage by weight: 40-70 percent of barley seedling juice powder, 10-40 percent of barley seedling powder and 3-20 percent of konjac glucomannan. The barley seedling clear juice solid beverage produced by the preparation method is low in production cost, stable in quality, high in nutritional value, high in functionality, good in taste and uniform in state and does not have astringency and precipitates.

The invention provides an oil absorption tea and a preparation method thereof. The oil absorption tea comprises raw materials by weight percent: 8 to 10 % of cassia seed, 8 to 10 % of lotus leaves, 8 to 10 % of mulberry leaves, 10 to 15 % of lily and 55 to 65 % of tea, and the oil absorption tea is prepared by mixing, drying, crushing, sieving, sterilizing and filling into bags. The oil absorption tea provided by the invention has efficacies of lowering lipid, eliminating toxicants and beautifying, improving immunity and resisting cancer, has no toxic and side effects for a long-time drinking, and can prolong life span and resist aging.

The invention provides a tea for losing weight and reducing fat, and a preparation method thereof. The tea for losing weight and reducing fat comprises the raw material components in parts by weight: 8-10 parts of concha haliotidis, 8-10 parts of hawthorns, 8-10 parts of perilla, 8-10 parts of black fungus, 8-10 parts of lotus leaves, 8-10 parts of mulberry leaves and 10-15 parts of fiveleaf gynostemma herb. When in preparation, all the components are ground, screened, sterilized and bagged, and every 5g of tea is packaged in a bag. The tea has the functions of losing weight and reducing fat, helping digestion and promoting digestion, expelling of toxins and beautifying, improving immunity and preventing cancers, can be taken for a long time, is free from toxic or side effect, and is capable of prolonging the life and resisting ageing.

The invention discloses a processing process of jade-colored noodles. The processing process comprises the following steps: (1) picking premna microphylla turcz fresh leaves and removing impurities; (2) washing and immersing; (3) spin-drying by using a spin-drying machine; (4) drying at a low temperature for 8 to 15 hours, and then rapidly drying; when the moisture content is lower than or equal to 10%, taking out and crushing by a crushing machine to obtain premna microphylla turcz dried powder; (5) putting, by weight, 60 to 70 parts of fine wheat flour, 20 to 40 parts of the premna microphylla turcz dried powder, 10 to 20 parts of starch, 0.1 to 2 parts of table salt, 0.1 to 2 parts of edible alkali, 0.5 to 2 parts of edible oil and 20 to 35 parts of water the following raw materials into a dough mixer to be stirred for 10 to 20 minutes; (6) curing for 10 to 25 minutes; (7) pressing and airing; and (8) slicing and packaging. The premna microphylla turcz fresh leaves are processed into the jade-colored noodles, and the prepared jade-colored noodles have a smooth and chewy taste and have a dark green color, so that the appetite of people is increased, and nutritive values are extremely high; and the jade-colored noodles have the effects of clearing away internal heat, moistening lung, eliminating toxin and beautifying skin.

The present invention relates to health article containing sesquiterpene lactone and flavonol extracted from lindera leaf and other components and its preparation process. The health article contains lindera leaf extract in 15-20 wt% and the other components from buffalo horn, oriental water plantain, fleeceflower root, haw, cassia seed and other six kinds of Chinese medicinal materials in 80-85 wt%. The preparation process includes reflux extracting lindera leaf powder with organic solvent and other steps to obtain lindera leaf extract; extracting the other 11 kinds of Chinese medicinal materials in different methods to obtain medicine extract; and mixing in certain weight ratio. The health article possesses functions of preventing cardiac and cerebral vascular diseases, eliminating toxin, nursing face, regulating blood fat, blood sugar and blood pressure, and protecting liver against chemical damage. It is especially suitable for middle-aged people and old people.

The invention discloses a preparation method and product of functional red pitaya yeast. The preparation method comprises the steps of preparing a pitaya culture medium; preparing a red yeast mycelium: culturing Monascus purpureus yang TY622 serving a strain in a slant culture medium and a liquid shake flask culture medium, meanwhile, carrying out compound mutation on the strain by using ultraviolet ray and diethyl sulfate, then, connecting the strain to a fermentation medium, and carrying out liquid fermentation culture to obtain the red yeast mycelium; and preparing the functional red pitaya yeast: connecting the red yeast mycelium, probiotics or lactic acid bacteria to a pitaya pulp culture medium, and carrying out liquid fermentation to obtain the functional red pitaya yeast. The functional red pitaya yeast disclosed by the invention simultaneously has various health-care functions of pitaya and red yeast, and not only has the red yeast effects of reducing blood fat, reducing blood pressure, reducing blood sugar and the like, but also has the pitaya effects of expelling toxins, beautifying the face, preventing senile lesion, eliminating heavy metal poisoning and the like, so that demands of more people can be met.

The invention discloses heat clearing and toxicity removing flour. The heat clearing and toxicity removing four is made of, by weight, 100-120 parts of wheat meal, 30-40 parts of green beans, 20-30 parts of kidney beans, 20-30 parts of millet, 1-2 parts of lycopodium clavatum, 2-3 parts of radix achyranthis bidentatae, 3-4 parts of clove, 2-3 parts of boschniakia rossica, 4-5 parts of ginkgo leaves, 15-20 parts of cactuses, 20-24 parts of loquat fruit, 12-16 parts of sweet osmanthus, 20-25 parts of eggplants, 22-28 parts of Chinese yam, 25-35 parts of purple sweet potatoes, 30-35 parts of coconut juice, 20-30 parts of chicken hearts, 3-4 parts of edible salt, 3-4 parts of olive oil, 1-2 parts of food additives and a proper amount of water. The flour has the functions of heat clearing and toxicity removing. The green beans added into raw materials has the effects of heat clearing, toxicity removing, summer heat relieving, diuresis realizing, acne removing, swelling subsiding, air flow smoothing, five internal organ coordinating, nerve calming, scurf removing, skin moisturizing and vital energy tonifying and benefiting. The cactuses have the functions of heat clearing, toxicity removing, tendon relaxing, collateral activating, stasis eliminating, swelling subduing, intestine detoxifying, blood cooling, pain relieving, intestine and blood stopping, digestion promoting, pain relieving, cough relieving, skin whitening, moisturizing and the like. In addition, the added coconut juice has the functions of rheumatic pain relieving, poison abolishing, vital energy tonifying and skin moisturizing.

The invention relates to the field of food processing, in particular to a rose and peanut crisp and a making method thereof. Fresh edible rose petals and edible rose sauce are added on the basis of a traditional peanut crisp formula, the faint scent and various nutrients of rose are injected in the peanut crisp, and the nutrient value and rich taste of the product are improved. The rose and peanut crisp is made from 25-40 parts of fresh edible rose petals, 10-20 parts of edible rose sauce, 65-85 parts of cooked chopped peanuts, 60-75 parts of butter and 45-55 parts of powdered sugar. The rose and peanut crisp has the advantages that the fragrance of the peanut crisp can be increased, the color and luster of the peanut crisp can be better, and appetite is whetted; rose contains volatile oil, carotene, organic acid, amino acid and various vitamins and trace elements, so the rose and peanut crisp has a function of clearing away heat and toxic materials, meanwhile has functions of regulating qi, activating blood circulation and regulating menstruation, has unique treatment effects on stomachache caused by emotional depression and the hyperactive liver-qi attacking the stomach and injuries from falls, fractures, contusions and strains, has unique treatment effects on nourishing blood and stopping defecation, and tranquilizing and allaying excitement, and can be used for beauty maintaining and body building; by eating the rose and peanut crisp, beauty and health can be obtained; the making technological process is simple, and the rose and peanut crisp can be easily put on production.

The invention discloses an envelope-type functional chocolate and a making method thereof. The method comprises the steps of: making a chocolate sauce, namely adding cocoa butter in a water bath at the temperature of 45 to 50 DEG C in the ratio of the raw material, and heating until the cocoa butter is melted; after the cocoa butter is melted, adding milk mineral salt, sugar alcohol, fruit powder, dietary fibers and docosahexaenoic acid (DHA) oil, and uniformly mixing; grinding and preserving the heat; preparing an envelope, namely adding sugar alcohol and brown sugar into purified water for dispersion dissolving, heating the solution to 75 to 95 DEG C, adding modified starch, gelatin, gellan gum and glycerin, fully stirring for uniformly dispersion, keeping warm, and standing for 3 to 5 hours; and pouring the chocolate into the envelope to obtain the envelope-type chocolate. By the making method, the envelope and the functional chocolate are combined, so that the product has a smooth taste of the chocolate and also has a health-care function of supplementing nutrients; and the envelope can improve the stability of the chocolate, prevent the nutrients from oxidation, improve the product quality, prolong the shelf lift and especially prevent the chocolate from damage at high temperature during transportation.