30results about How to "Guaranteed beneficial effect" patented technology

The invention discloses a method for processing ginkgo leaf tea. The method is characterized by comprising the following steps: selecting ginkgo leaf sprouts; cutting the ginkgo leaf sprouts into filaments with the diameter of 1.5-3mm; steaming the filaments with alcohol; fermenting the filaments with a lactic acid bacteria starter; performing drying, dehydration, twisting, baking and packaging to obtain the ginkgo leaf tea, and preparing a ginkgo leaf teabag and a block compressed tea product respectively as required. According to the method, ginkgo leaves can be alcoholized and esterified, and the taste and grade of the ginkgo leaf tea are improved; the beneficial components of the ginkgo leaf tea are enhanced under the fermentation of lactic acid bacteria; meanwhile, bitterness and astringency in the ginkgo leaves are reduced. Tea liquid which is made by brewing the ginkgo leaf tea prepared through the method is clear and transparent, tastes mellow and sweet, and does not have bitterness, astringency and leaf taste, so that the quality of the ginkgo leaf tea is effectively improved, the ginkgo leaf tea can be accepted by most of consumers and can better gain social benefits, and the beneficial healthcare effect of the ginkgo leaves can be provided for more consumers.

The invention discloses gingko Pu-Er ripe tea and a preparation method thereof. The gingko Pu-Er ripe tea comprises the following components: 45-65 percent of ginkgo leaves and 35-55 percent of Pu-Er ripe tea. According to the invention, in the process of processing the ginkgo leaves, activation and differentiation of effective components of the ginkgo leaves are solved, the effective components of the gingko Pu-Er ripe tea can be leached rapidly when the gingko Pu-Er ripe tea is brewed, and thus the efficacies of the beneficial components are improved and ensured. The gingko Pu-Er ripe tea is good in mouthfeel and strong in flavor, changes bitter and astringent mouthfeel of common gingko tea and can achieve a health care effect while people enjoy the tea; and all of the prepared gingko Pu-Er ripe tea, tea bags and blocky tea can ensure the beneficial effects of the gingko Pu-Er ripe tea products, and are simple in the preparation method, convenient to use and easy to be accepted by the public. The gingko Pu-Er ripe tea disclosed by the invention is novel health tea which has the functions of preventing and treating cerebrovascular and cardiovascular arteriosclerosis, hypertension and senile dementia and simultaneously has the efficacies of benefiting urination, aiding digestion, dispensing effect of alcohol, losing weight, promoting appetite, descending Qi, using diuretic of hydragogue to alleviate water retention and relaxing the bowels.

The invention discloses monoazo and polyazo dyes favorable for health, which have the general formula shown as the description. The monoazo and polyazo dyes are characterized by having the structural formula shown as the description; and the synthesis method comprises the following steps of: (1) synthesizing an amino-containing chalcone dye intermediate; (2) preparing a 4'-amino chalcone derivative dye intermediate into diazonium salt; and (3) coupling the diazonium salt with phenols, aromatic amines, letter acid containing aromatic amino and phenolic hydroxyl, or heterocyclic compounds containing hydroxyl or amino to form heath dyes. By utilizing the health care effect of the chalcone compound and under the condition of keeping the structure of the chalcone compound unchanged, the chalcone derivative containing the aromatic amino is synthesized to serve as the intermediate of the health dyes, and the amino is prepared into diazonium salt, so that the diazonium salt is coupled with a series of aromatic amines and phenols into a series of monoazo and polyazo health dyes; therefore, health and bright clothes are provided for people, the new living standard is improved and the dyes are favorable for human bodies.

The invention discloses gingko green tea and a preparation method thereof. The gingko green tea contains 45% to 65% of ginkgo leaves and 35% to 55% of green tea leaves. The effective components of ginkgo leaves are activated and differentiated by processing and treating ginkgo leaves and can be rapidly released when being brewed, so that the efficacy of the effective components is improved and guaranteed. The gingko green tea has a good taste and mellow fragrance, is free of bitter and astringent taste of the common gingko tea, and can improve health of people who enjoy the tea. The gingko green tea product is available in bagged gingko green tea and blocky gingko green tea, has good benefits, is easy to prepare and convenient to use, and is well accepted by people.