53results about How to "Keep beneficial ingredients" patented technology

The invention relates to the field of beverage, in particular to a beverage, which contains the following components in percentage by weight: 30% to 60% grape juice, 4% to 20% schisandra juice and 0.4% to 15% honey, wherein the pH value is 2.0 to 4.0, the sugar degree is 11 to 16 degrees, soluble solid state material is greater than or equal to 9%, and the total acid is less than or equal to 20g / L. The invention further provides a preparation method of the beverage. The beverage combines the flavours of grapes and schisandra chinensis fruit without any additives, has bright colour, glittering and translucent appearance and solid taste, and is capable of enhancing immune, regulating endocrine and preventing cardiovascular and cerebrovascular diseases after drinking a long-term.

The invention relates to the field of health care food, and particularly provides ginger tea and a preparation method thereof. The ginger tea is prepared from the following raw materials in parts by weight: 5 to 35 parts of ginger, 100 to 260 parts of nuts, 10 to 50 parts of red dates and 50 to 250 parts of brown sugar. According to the ginger tea provided by the invention, the ginger, the nuts, the red dates and the brown sugar are reasonably matched; the synergistic effect can be sufficiently achieved; protein, various vitamins, sugar, grease, mineral substance elements, cellulose and various kinds of trace elements can be provided for the human body; the comprehensive health care effects of replenishing blood, tonifying the kidney, strengthening the brain, warming the stomach, eliminating cold and clearing dampness are achieved; meanwhile, the fatigue can be eliminated; the human body immunity is improved.

The invention relates to the technical field of food and processing of the food and provides an American ginseng noodle and a preparation method thereof. The American ginseng noodle contains flour, American ginseng powder and edible salt, wherein the weight ratio of flour to American ginseng powder to edible salt is 1:(0.025-0.030):0.008, and Chinese dates and medlar are also contained in the American ginseng noodle. The preparation method comprises the following steps: crushing the American ginseng powder into fine American ginseng powder; dissolving the edible salt in water and preparing into a saline solution; soaking the Chinese dates and medlar in water; after boiling, preparing into a decoction; stirring and mixing the fine American ginseng powder and the flour with the decoction of the Chinese dates and medlar and the saline solution, and blending into dough; shaping and packaging; sterilizing and disinfecting; and preparing into common dry noodles for cooking and instant noodles as fast food. The American ginseng noodle provided by the invention is rich in nutritional ingredients, has a nutritional health-care function and tastes good; the production process is simple; the American ginseng noodle is easily manufactured; the production cost is low; the beneficial component in the American ginseng is maintained; and the damage and loss of effective component are reduced.

The invention discloses a method for producing a blueberry jam by using a blueberry fermentation by-product. The method comprises the following steps: uniformly mixing the fermentation by-product obtained in a blueberry fermentation wine-making process, water, sugar, a thickener, and citric acid or a citrate, and concentrating to obtain the blueberry jam. The thickener consists of xanthan gum, sodium alginate, pectin and beta-cyclodextrin. By fully using the blueberry fermentation by-product, the method for producing blueberry jam by using the blueberry fermentation by-product is developed. The method is simple, low in cost, none in pollution and easy to popularize. The prepared blueberry jam has the bluish violet color of the blueberry fruit in sense, a moderate sour-sweet taste, pure fruity flavor of the blueberry, and no fermentation residual odour; and not only the original taste and flavor of the blueberry are reserved, but also the beneficial components in the blueberry are furthest reserved.

The invention relates to a processing method of black tea with leaves. The method includes following steps: picking fresh gingko leaves, tender willow leaves and fresh tea leaves with a weight ratio of the fresh gingko leaves, the tender willow leaves and the fresh tea leaves being 0.5:0.5-1:0.5-1; removing petioles from the fresh gingko leaves and the tender willow leaves; cutting the fresh gingko leaves and the tender willow leaves into bars with a width being about two fingers and a length being 0.5-2.5 cm; enabling the fresh tea leaves to has two leaves on one bud; spreading out the fresh gingko leaves, the tender willow leaves and the fresh tea leaves for 8-14 hours; withering the fresh gingko leaves, the tender willow leaves and the fresh tea leaves until the fresh gingko leaves, the tender willow leaves and the fresh tea leaves are fully soft with a moisture content being 65-75%; uniformly mixing the withered fresh gingko leaves, tender willow leaves and fresh tea leaves; performing a rolling process; performing a fermenting process in stacks; and performing a drying process. The black tea has obvious fresh flavors of the gingko leaves and the willow leave, is uniform in the bar shape, is black and glossy, is good in appearance, is rich in nutrition, and has effects of clearing and dispersing, promoting urination, eliminating inflammation and removing toxin.