2810results about How to "Increase health function" patented technology

The invention relates to the technical field of edible fungus cultivation, in particular to a Chinese medicinal herb culture medium, a preparation method thereof and a cultivation method of edible fungi. The culture medium is made by a mixture and water, wherein the mixture is manufactured by the following components by weight percent: 65 percent to 70 percent of Chinese medicinal herbs, 30 percent to 35 percent of cottonseed hulls and 2 percent to 3 percent of calcium superphosphate; and the total weight ratio of the water and the mixture is 1 : 1. In the preparation method, the Chinese medicinal herbs are used as main culture medium to cultivate the edible fungi with the efficacies of invigorating kidney and qi, nourishing a liver, reinforcing yin and tranquilization, and the like, thereby the health-care function of the edible fungi to a human body is enhanced, and the method can be used for cultivating golden mushrooms, pleurotus eryngii, bailing mushrooms, tea mushrooms, pocket-sized mushrooms, coprinus comatus, oyster mushrooms, phoenix mushrooms, ganoderma lucidum, auricularia polytricha, auricularia auricula, dictyophora indusiata, hypsizigus marmoreus, stropharia rugoso-annulata, nameko, pleurotus abalonus, fistulina hepatica, brazilian mushrooms, mushrooms, straw mushrooms and tremella. The invention also provides the preparation method of the Chinese medicinal herb culture medium and the method for cultivating the edible fungi by using the Chinese herb culture medium.

The invention relates to a beer produced from materials of 1-7 degree beerwort produced with a common beer production method, fresh fruit and vegetable juice, healthcare plant juice, traditional Chinese medicine extract, vitamins, a microelement mineral preparation, a foam stabilizer, and ethanol, which are blended according to a certain weight ratio. The lady beer provided by the invention has characteristics of digestion and absorbance promoting, beautifying, toxin expelling, freckle reducing, weight reducing, aging resisting, fatigue resisting, bowel loosening, constipation relieving, metabolism balancing, endocrine regulating, blood sugar reducing, and blood fat reducing. The contents of beerwort and ethanol in the beer are low. With the lady beer, original flavors of beer are preserved, abundant nutrients are provided, beer belly is not caused with long-term drinking, obesity is not caused, and a good healthcare effect is provided. The application scope of the lady beer is wide, and the lady beer is especially suitable for ladies.

The invention relates to a production process of chewable tablets of barley shoot powder and a product thereof and belongs to the deep processing technology field of agricultural products. The production process is characterized in that the barley shoot powder is main base material, and the chewable tablets of the barley shoot powder with smooth appearance, green color and crispness and freshness is made after the processes of composite stabilizer, making soft material, granulation, drying, tabletting, sterilization and packing. The method has the advantages of simple process, higher industrialization degree, low production cost, realizing the full utilization of the barley shoot and promoting the added value of the barley shoot. The chewable tablets of the barley shoot powder produced by the invention which is leisure-base health care food can fully enhance physique and body immune, simultaneously has the function of catharsis, reducing blood lipid and preventing cerebral thrombosis and coronary heart disease.

The invention discloses a multifunctional intelligent mattress system. The multifunctional intelligent mattress system comprises a sleep quality monitoring system, an environment monitoring system and an intelligent mobile terminal. The sleep quality monitoring system comprises a breathing frequency sensor, a heart rate detection sensor and a pressure sensor. The environment monitoring system comprises a temperature sensor, a humidity sensor and a brightness sensor. The intelligent mobile terminal is connected to the sleep quality monitoring system and the environment monitoring system in a data connection way. Information monitored through the sleep quality monitoring system and the environment monitoring system is transmitted to the intelligent mobile terminal and is displayed through a display screen and a corresponding visual sleep quality report is generated. The mattress body of the multifunctional intelligent mattress system comprises one or more of magnet cotton, far-infrared cotton and negative ion cotton so that health care functions are effectively improved. Though cooperation of the health care functions, the sleep quality monitoring system, the environment monitoring system and the intelligent mobile terminal, the health effects are shown to a user in data and chart ways.

The invention relates to a liquid table sweetener and a preparation method thereof. The liquid table sweetener comprises the following components in parts by weight: 0.1-28 parts of high-intensity sweetener, 0.05-2 parts of acidity regulator, 0.1-35 parts of sweetness modifier, 0-3 parts of thickener and 64.85-99.75 parts of water. The preparation method comprises the following steps: heating the water to 40-60 DEG C; adding the high-intensity sweetener and stirring uniformly; adding the acidity regulator, sweetness modifier and thickener; heating to 90-100 DEG C, and preserving the heat for 5-15 minutes; filtering while the mixture is hot; and filling the filtrate at over 80 DEG C while the filtrate is hot to obtain the liquid table sweetener. The liquid table sweetener provided by the invention is clear and has pure sweetness without foreign flavor; and the production process is simple and easy to implement and suitable for industrial production.

Lactobacillus plantarum having an anti-diabetic function and application thereof are disclosed, the strain is Lactobacillus plantarum NCU116, and the accession number is CGMCC 11885. The strain has a function to alleviate symptoms of diabetes, and the composition is in a form of food or a pharmaceutical composition. The present invention also discloses a method for screening and identification of the lactic acid bacteria strain as well as a method to achieve the anti-diabetic effect by regulating blood sugar, blood lipids and hormone levels and regulating metabolic pathways in the body. The daily-intake lactic acid bacteria or a composition thereof is used to replace a medicine to achieve the anti-diabetic effect; and the healthy daily-intake lactic acid bacteria or the composition thereof is free of toxic and side effects to human body is used as a new choice to alleviate the symptoms of diabetes.

The invention discloses a manufacturing method for extracting and processing fresh juice stock solution by using dendrobium officinale as a raw material. The method furthest protect the color, flavor, nutrition and effective ingredients of dendrobium officinale fresh juice by surface sterilization of the collected fresh dendrobium officinale and technology of juicing, enzymolysis, vacuum degasification, micro-filtration, ultra-filtration, sterile filling, high-temperature instantaneous sterilization and the like, and meanwhile, the product is favorable for storing and realizing industrialized production. The dendrobium officinale is processed into the dendrobium officinale fresh juice stock solution which is easy to store, convenient to carry, simple to administrate, good in mouthfeel and easy to absorb and has health-care nutritional components and medicinal functions; the fresh juice stock solution does not contain any additive; and the content of the fresh juice stock solution reaches over 99 percent. The dendrobium officinale fresh juice stock solution can be administrated separately, also can be added into mineral water to form health-care beverage, also can be dissolved into wine to form nourishing health-care wine, and can be added into high-grade dishes to form nourishing dishes for eating.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The invention belongs to the technical field of scented tea, in particular to a preparation technology of okra scented tea, which mainly comprises the following steps of: (1) picking; (2) extracting stalks; (3) refrigerating in a storehouse; (4) drying; (5) sterilizing; (6) packing; and (7) storing. The preparation technology leads the scented tea to have good color and sweet smell, solves the problem that the okra can be automatically rotted away generally after blowing for 1-2hours, and has obvious healthy function.

The invention discloses a method for breeding functional formula rice varieties, belonging to the technical field of special rice breeding. The method is characterized by comprising the following steps of selecting a rice variety with larger extending area and good quality in production as the recurrent parent, crossing the recurrent parent with black rice, purple rice, red rice, glutinous rice and giant embryo rice respectively, backcrossing the offsprings with the recurrent parent, breeding the near-isogenic lines which have agronomic traits similar to the agronomic traits of the recurrent parent and respectively have the traits of the black rice, purple rice, red rice, glutinous rice and giant embryo rice and mixing the seeds in proportion to prepare the seeds for production of the formula rice. The method has the following beneficial effects that after the formula rice varieties bred by the method are planted, the shapes of plants and leaves and the agronomic traits are neat and consistent; the rice obtained by grinding unhulled rice can simultaneously contain the five functional rice, namely the black rice, the purple rice, the red rice, the glutinous rice and the giant embryo rice; the functional formula rice can be produced by planting the seeds; the production method is simple and is high in efficiency and good in benefits; and the produced high nutrition functional formula rice integrates color, aroma, taste and nutrition curative effect and has good health care function.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention relates to soluble dietary fiber fruit and vegetable meal replacement powder and a preparation method thereof, in particular to dietary fiber fruit and vegetable meal replacement powder capable of adjusting in-vivo nutrient balance and inhibiting in-vivo fat accumulation and a preparation method, and belongs to the technical field of nutrition and health-care food. The dietary fiber fruit and vegetable meal replacement powder is characterized by consisting of the following components in percentage by weight: 10 to 60 percent of refined konjac powder, 15 to 50 percent of soybean dietary fiber powder, 5 to 15 percent of polydextrose, 10 to 20 percent of coix seed powder, 10 to 20 percent of yam powder, 0 to 2 percent of seasoning, and 0 to 5 percent of vitamin B. The soluble dietary fiber fruit and vegetable meal replacement powder prepared by the method is fine and smooth in mouthfeel, good in brew-up performance and rich in nutrition, and has multiple health-care effects of clearing intestines and stomach, reducing three highs, preventing obesity, whitening and moistening skin and the like.

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

The invention provides a health-care quilt which comprises at least a packing layer. The packing layer comprises a surface fabric and a filling material, wherein the filling material contains fragrant cattail wools. The quilt of the invention is soft and comfortable, has heat retention property, comfortableness and air permeability and has the functions of health protection and moist and insect resistance. The fragrant cattail wools are added in the filling material so the health-care quilt has smooth surface, is light, soft and comfortable, and has heat retention property, comfortableness and air permeability. The health-care quilt further has moist and insect resistance and the functions of health protection such as moistening lung, dispelling fire, resisting bacterial, diminishing inflammation, improving eyesight, calming the nerves, regulating the flow of vital energy, decreasing fat, tonifying spleen, nourishing the life, and lengthening the life. Other Chinese medicinal crops which are conducive to sleep are added in the quilt of the invention so the health protection function of the quilt is further strengthened, the sleeping quality of the user can be improved and the physical fitness of the user can also be strengthened.

The invention discloses a health-care noodle with functions of lowering pressure, blood lipid and sugar and softening blood vessel. The health-care noodle comprises the following materials in parts by weight: 60-80 parts of flour, 4-8 parts of gynostemma pentaphyllum, 3-5 parts of gingko leaves, 2-4 parts of polygonum multiflorum, 3-4 parts of haw, 2-3 parts of chrysanthemum, 1-3 parts of medlar, 5-10 parts of black fungus, 5-10 parts of mushroom and 2-6 parts of onion. The product has excellent improvement effects for patients suffering from hypertension, hyperglycemia and hyperlipoidemia, persons with poor sleep and endocrinopathy and in fatigue state for a long time, heart cerebrovascular sufferers and sub-health persons and better preventive treatment effects for arteriosclerosis, hypertension and coronary heart disease and can enhance disease-resistant abilities. The invention increases new noodle variety and ensures that the traditional noodle is more nutritive without any side effect.

The invention relates to a wood electro-thermal floor with far infrared electro-thermal wave of health physiotherapy, which is installed conveniently and quickly. It comprises floor base and electrical heating layer. The technical point is that insulation thermal reflecting layer, far infrared electrical heating layer, insulation heat-transferring layer and solid-wood panel layer with face paint layer are set in turn upwards from the floor base. Because electro-thermal physiotherapy structure with far infrared electro-thermal wave of health physiotherapy is added on prior solid-wood floor, characteristics are shown as follows. Because the physiotherapy far infrared electro-thermal structure is set in the interlayer of floor, the thermal efficiency is high. The room is heated while physiotherapy wave absorbed by foot is provided for human. It is provided with high thermal efficiency, small starting current, no pollution, no noise, energy saving, good anti-aging performance and long service life. It also has the action that by infrared ray radiation of carbon fiber, human blood cycle is promoted; cell viability is strengthened and human health function is improved. It is killing two birds with one stone.

The invention relates to a culture method of hericium erinaceus. A culture medium of hericium erinaceus is prepared from the following components in parts by weight: 65-70 parts of saw dust, 12-17 parts of walnut shell, 5-6 parts of solidago decurrens, 1-2 parts of vinegar residue, 12-15 parts of wheat bran, 5-8 parts of bean pulp, 1-2 parts of gypsum powder, 1-2 parts of cicada slough powder, 0.2-0.3 part of potassium dihydrogen phosphate, 1-2 parts of citric acid residues, 1-2 parts of gynostemma pentaphyllum powder, 1-2 parts of japanese metaplexis pericarp powder, 0.5-0.8 part of hawthorn powder, 1-2 parts of poncirus leaf powder and 3-4 parts of modified zeolite powder. The culture method comprises the following steps of: mixing the components in proportion; adding water and uniformly mixing; bagging; sterilizing; inoculating; growing fungi in a fungus growth room; fruiting; and harvesting. The culture medium has a scientific formula; cultured hericium erinaceus has rich nutrition, high content of microelements, vitamins and calcium, a hypertension relieving healthcare function and high anti-infection capacity during a fruiting period, and the yield of hericium erinaceus is high; meanwhile, the waste is changed into an edible substance, and an effect of turning waste into wealth is achieved so as to make contribution to the conservation-oriented society.

The invention discloses a production method for seaweed beverage, belonging to the technical field of marine organism development and utilization. The production method for seaweed beverage comprises the steps of selecting seaweeds, pretreating, digesting, homogenizing, performing vacuum degassing, fermenting, filtering and blending; acid or alkaline soaking, vacuum degassing, secondary microorganism fermentation and simultaneous multistrain fermentation technologies are adopted to provide a reliable technical scheme for removing strange fishy smell. Compared with the prior art, the production method for seaweed beverage overcomes the defects of the prior art, not only does the production method for seaweed beverage have the characteristics of being more reliable and convenient to operate, but also the seaweed beverage produced by adopting the production method is unique in flavor, free from fishy smell, soft in mouth feeling, harmonious and mellow, thus having outstanding substantial characteristics and remarkable progress of the marine health-care beverage which is rich in nutrients, green and health-care and suitable for both the old and the children.

The invention discloses a method for preparing edible safflower tea oil, comprising the following steps: taking safflower tea seeds as raw materials; conducting stackretting, removal of the oil tea fruit shells, and taking-off of the tea seeds for low-temperature drying below safe moisture content on the harvested mature safflower oil tea fruits, and then cleaning stone, removing shells, separating kernels and shells, and crushing till the particle size is 20 to 60 meshes and adding water for tempering; adopting a cold pressing method for extracting the tea oil; and finally conducting simple refining processes such as filtration, wintering and the like so that the quality index can achieve national first-class edible tea oil standards. The method for preparing edible safflower tea oil hassimple and feasible process, easily-controlled production conditions, less refining processes, low refining loss rate, can keep various nutritional components in the safflower tea seeds from being destroyed, leads the finished tea oil to have light, clear and transparent color, aromatic natural flavor of the tea seeds, and is a nutritional and healthy tea oil.

The invention relates to a cultivating method of healthcare cassia seed contained coprinus comatus. The cultivating medium is prepared by components: by weight, 50-60 parts of cornstalk, 30-40 parts of cottonseed hull, 5-10 parts of rice bran, 10-15 parts of potato powder, 1-2 parts of land plaster, 1-2 parts bagasse, 0.2-0.3 part of calcium carbonate, 2-3 parts of quick lime, 1-2 parts of sealwort powder, 1-3 parts of immature bitter orange powder, 1-2 parts of radix angelicae powder, 1-2 parts of cassia seed powder, 1-3 parts of caragana microphylia flower, 1-3 parts of momordica grosenori leaves, 2-3 parts of sepiolite powder, and 8-10 parts of bone soup. The cultivating method includes mixing the components according to proportion, adding water to mix, bagging, sterilizing, inoculating, growing fungus in a growing room, replenishing nutrient solution and fruiting to obtain coprinus comatus. The coprinus comatus cultivated is rich in nutrients, high in content of microelements, vitamins and calcium, has healthcare function of the cassia seeds, and is high in anti-infection ability and yield during fruiting of the coprinus comatus.

The invention belongs to the technical field of oral liquid and in particular relates to original fruit enzyme oral liquid and a preparation method thereof. The original fruit enzyme oral liquid comprises the following raw materials in percent by weight: 5-30 percent of miracle fruits, 10-40 percent of blueberry, 5-30 percent of jaboticaba, 2-30 percent of xylitol and 0.05-5 percent of probiotics ferment. Through a special combination formula and a fermentation way, the oral liquid with delicious taste, dense fruit fragrance and natural fragrance of enzyme is prepared, saccharides with higher glycemic index is decomposed and converted into active substance with a health-care function through the fermentation of the probiotics, and the sweetness is supplemented through adding the xylitol which cannot be decomposed and utilized by a yeast and has a blood sugar reduction function and prebiotics so as to make the product sweet and delicious. The product contains rich anthocyanins and antioxidants as well as special glycoprotein, and has functions of reducing blood sugar, resisting oxidization and the like, thereby the oral liquid has functions of nutrition and health-care.

The invention relates to a process for preparing brassica vegetable seedling powder chewable tablets and a brassica vegetable seedling powder chewable tablet product, belonging to the technical field of deep processing of agricultural products. The process is characterized by comprising the following steps of: with brassica vegetable seedling powder, such as broccoli and the like as a main basic stock, compounding, preparing a soft material, granulating, drying, tabletting, sterilizing and packing to prepare the brassica vegetable seedling powder chewable tablet with the advantages of clean appearance, green color and crispness. The process for preparing the brassica vegetable seedling powder chewable tablet, disclosed by the invention, is simple, has high industrial degree and can realize complete utilization on the brassica vegetable seedling, such as broccoli and the like, thereby increasing the additional value of the brassica vegetable seedling. The brassica vegetable seedling powder chewable tablets, including the broccoli and the like, prepared by the process disclosed by the invention have functions of resisting oxidation, slowing aging and resisting inflammation and cancer and the like of human bodies, and is a kind of casual healthcare food. According to the product of the process for preparing the brassica vegetable seedling powder chewable tablets, disclosed by the invention, the content of 4-methylsulfinylglucosinolate is up to 185.0-413.0mg / 100g, and the content of sulforaphane provided by each chewable tablet is equal to that provided by 30-75g of fresh brassica vegetable, such as broccoli and the like.

The invention discloses a passion fruit wine consisting of passion fruit pulp, purified water, sugar and fruit wine yeast. A preparation method of the passion fruit wine comprises the steps of selecting fresh and mature passion fruits, separating shells of the passion fruits from flesh, and then separating pulp in the flesh from seeds to obtain pure pulp; adding the purified water into the pure pulp according to a proportion to dilute the pulp, and adding the sugar to obtain a desired fruit wine fermentation liquid; controlling the temperature of the fermentation liquid to 20-28 DEG C, adding the fruit wine yeast, fermenting under an anaerobic condition, analyzing the alcohol content of the fermentation liquid, and filtering the alcoholic liquid when the alcohol content is 7-9%VOL; and continuously fermenting the filtered alcoholic liquid in a fermentation tank for 10-20 days, filtering the alcoholic liquid when the alcohol content is 10-14%VOL, terminating the fermentation, aging in a wine storage tank for 60-90 days, and sterilizing and packing the clear liquid to obtain the passion fruit wine product. The passion fruit wine disclosed by the invention furthest reserves the aromatic property and nutritional value of the passion fruits, and is amber, crystal clear, fruity, mellow and full in mouthfeel and long in aftertaste.

The invention relates to the technical field of cultivation of flammulina velutipes, and particularly to a method for cultivating flammulina velutipes by using an aquilaria-sinensis-chip edible mushroom culture medium. The aquilaria-sinensis-chip edible mushroom culture medium used in the method is composed of the following raw materials in percentages by weight: 10-60% of aquilaria sinensis chips, 10-35% of rice bran, 0-60% of corncobs, 0-20% of cornmeal, 0-20% of cottonseed hulls, 0.5-1.5% of calcium carbonate, and 0.5-1% of quicklime. The method for cultivating flammulina velutipes by using the aquilaria-sinensis-chip edible mushroom culture medium comprises the following steps of: a, raw material treatment: accumulating the aquilaria sinensis chips outdoors for more than three months, wherein the aquilaria sinensis chips keeps wet by being regularly watered during the accumulation process; b, blending; c, bottling; d, sterilizing; e, inoculating; f, mycelium culture; g, mycelium stimulation; and h, fruiting culture management. The flammulina velutipes cultivated by the method disclosed by the invention is good in quality, high in productivity, high in single yield, high in biotransformation rate, rich in nutritive ingredients, very fragrant, sweet, fresh and tender, and has a healthcare function and a medicinal value.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention discloses pleurotus citrinopileatus sing ultrafine power cultured by using ramulus mori stems as major ingredients and a production method of the pleurotus citrinopileatus sing ultrafine power. The production method is characterized in that the ramulus mori stems is adopted as the major ingredients of the pleurotus citrinopileatus sing ultrafine power, 35-55 DEG C low-temperature vacuum drying is carried out for 4 to 5 hours, the crushing is carried out by a 500-1000-mesh sieve ultrafine crushing machine, and the pleurotus citrinopileatus sing ultrafine dry power is obtained. The pleurotus citrinopileatus sing ultrafine power and the production method have the advantages that the original nutrition and health care characteristics of pleurotus citrinopileatus sing can be maintained, the activity of B type monoamine oxidase is inhibited, in addition, the peroxyl lipid content of the liver can be reduced, the lipofuscin content of the heart is reduced, the activity of SOD (super oxygen dehydrogenises) in red blood cells can be improved, good effects of nourishing yin and yang, delaying senescence, preventing and resisting cancer, lowering the blood pressure and the like are realized, in addition, more convenient edible performance and efficient utilization performance of the health care ingredients are realized, and meanwhile, the silkworm industrial chain can be favorably prolonged.

The invention provides a strawberry preservative containing functional amino acids. The strawberry preservative is characterized in that the strawberry preservative comprises 0.2-0.5g / L of gamma-aminobutyric acid, 0.3-0.5g / L of arginine, 5.0-10.0g / L of ascorbic acid, 7.5-10.0g / L of calcium chloride, 5.0-10.0g / L of acetic acid, 10.0g / L of chitosan, and the balance distilled water. The preparation method of the strawberry preservative comprises the following steps: dissolving ascorbic acid and acetic acid in distilled water, adding chitosan to the obtained solution, dissolving, uniformly mixing, and sequentially adding gamma-aminobutyric acid, arginine and calcium chloride. The strawberry preservative can substantially reduce the rotting rate of fruits and prolong the storage period and the shelf life of strawberries when the strawberry preservative is used for the preservation and fresh keeping treatment of the strawberries. Additionally, the ingredients of the preservative contain a proper amount of a food additive and are rich in the functional amino acids which comprise arginine and gamma-aminobutyric acid and have nutrition and healthcare effects on human bodies, so there is no toxicity residual, and the nutrition and healthcare effects of fruits and vegetables to the human bodies can be enhanced, thereby the preservative accords with the current preservative development direction and has a good exploitation application potential.

The invention provides health care vinegar and a brewing process thereof. The brewing process of the health care vinegar comprises the following steps of material steaming, saccharification, alcoholic fermentation, acetic fermentation, solid-substrate fermentation conducted through fumigation, vinegar spraying, ageing, blending and sterilization. In order to guarantee mellow and normal mouthfeel of the health care vinegar, the solid state fermentation mode is adopted in the production process; medicine-and-food homologous materials which are from different sources are added at different stages of ageing and vinegar decoction separately, and sufficient release and utilization of nutritional ingredients of the medicine-and-food homologous materials are guaranteed. The medicine-and-food homologous materials of the plant source are subjected to smashing treatment, then added at the vinegar sunning and ageing stages and reutilized at the vinegar decoction stage, so that the raw material utilization rate is raised; the materials of the animal source are added at the vinegar decoction stage, and it is guaranteed that efficacy and mouthfeel of the materials are not destroyed. The health care vinegar prepared through the preparation method is suitable for being eaten by people in different physique conditions, the physique conditions can be improved when the vinegar is eaten for a long time, and a good health care function is achieved.