235results about How to "Moisturizing the lungs and relieving cough" patented technology

The invention relates to the field of food processing and discloses a method for making a stewed duck with bean sauce. In the invention, injection seasoning technology, vacuum massaging technology and compression marinating technology are integrated into a novel processing technique. The stewed duck with bean sauce made by the invention has the advantages of rich sauce fragrance, tender meat quality, proper elasticity and unique taste. The method overcomes the defects that the traditional stewed ducks with bean sauce cannot be pickled uniformly and the making period is too long, can effectively keep nutrient components in the duck, and can prolong the shelf life of the finished product. The raw materials and making parameters of the method are quantified, so the method can ensure the stable quality of products, facilitates the quality control, and has a prospect for large-scale industrialized production.

A Chinese medicine for treating hypertension, hyperlipemia and hyperglycemia is prepared from 22 Chinese-medicinal materials including chrysanthemum flower, astragalus root, red sage root, haw, etc.

The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.

The invention relates to a mulberry composite fruit and vegetable juice beverage and a preparation method thereof, belonging to a technical field of beverage. Provided is a composite fruit and vegetable juice beverage produced by taking mulberry as a main material. The beverage comprises, by weight, mulberry juice 50%, haw juice 10%, dangshan yellow pear juice 10%, Chinese yam juice 10%, water 9%, food additives 1%, carboxymethylcellulose sodium 0.2%, xanthan gum 0.1%, citric acid 0.2%, aspartame 0.1%, sodium erythorbate 0.2%, and a sodium chloride solution 0.2%. The prepared mulberry composite fruit and vegetable juice beverage has the advantages of delicious taste, bright color, strong aroma and unique local flavor, and the beverage has multiple kinds of nutrition components of resveratrol, hawthorn flavonoid, vitamin and the like. The beverage has efficacies of liver tonifying and strengthening kidney, blood circulation promoting to remove blood stasis, lung moistening to arrest cough, spleen invigorating.

The invention discloses a method for preparing a functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation. The method comprises the following steps of: 1), preparing radix puerariae juice: washing fresh radix puerariae clean, slicing, drying, crushing, stewing and sterilizing to obtain radix puerariae fermented preparation solution; 2), carrying out lactic acid bacteria fermentation: introducing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum into the radix puerariae fermented preparation solution and fermenting; 3), filtering; 4), blending; and 5), homogenizing and sterilizing to obtain the radix puerariae- lactic acid bacteria fermented functional drink. The functional drink prepared by the invention is sour, sweet, delicious, unique in flavor and high in content of isoflavone, and has the physiological functions of dispelling the effects of alcohol, resisting aging, reducing myocardial oxygen consumption, preventing and treating vascular sclerosis and the like; and the preparation method is simple and feasible to operate, and has important significances for increasing the deep processing level of radix puerariae, prolonging an industry chain and increasing the economic benefit and social benefit of radix puerariae industries.

The invention belongs to the technical field of food processing and particularly provides a lung-moistening and cough-arresting fruitcake and a preparation method thereof. The lung-moistening and cough-arresting fruitcake comprises raw materials in parts by weight as follows: 30-50 parts of compound fruit pulp, 40-70 parts of syrup, 1-4 parts of a gel and 0.3-0.7 part of an acidulant. The preparation method of the lung-moistening and cough-arresting fruitcake comprises the steps as follows: step A, preparation of the fruit pulp, to be specific, preparation of cumquat pulp, preparation of a fructus monordicae extract, preparation of a fig extract, preparation of a dragon fruit flower extract, preparation of a Japanese banana flower extract and preparation of the compound fruit pulp; step B, preparation of the fruitcake, to be specific, compounding of the gel, gel melting, sugar boiling, boiling, acid adjustment, molding, drying and packing inspection. The prepared compound fruitcake is sour, sweet and tasty, is good in flavor and color, has lung-moistening and cough-arresting functions and is easy to preserve, carry and eat, fruitcake products are enriched, the industrial development of multiple agricultural products is promoted, and the economic benefit of fruit growers is increased.

The present invention discloses a lily bulb mung bean cake and its production process. Said lily bulb mung bean cake has the functions of moistening lung, suppressing cough, nourishing heart, quieting spirit, clearing away heat and removing toxic material, and its composition includes (by wt%) 30-60% of glutinous rice, 15-25% of white sugar, 10-25% of lily bulb and 10-25% of mung bean.

The invention relates to dendrobium stem oral liquid moistening lung to arrest cough. The oral liquid consists of the traditional Chinese medicinal materials in percentage by weight as follows: 40% of dendrobium stem, 10% of radix glehniae, 10% of Radix Ophiopogonis, 10% of honey asparagus fern, 10% of honey lily, 10% of radix polygonati officinalis and 10% of bulbus fritillariae cirrhosae. The oral liquid based on seven traditional Chinese medicinal materials of dendrobium stem, radix glehniae, Radix Ophiopogonis, honey asparagus fern, honey lily radix polygonati officinalis and bulbus fritillariae cirrhosae is an ideal daily health-care product which has the effects of moistening lung to arrest cough, depressing qi and widening intestine, eliminating phlegm by cooling and helping produce saliva and slaking thirst.

Disclosed is a fig leaf and bud health-caring tea ant its preparation method, wherein the tea comprises the following constituents, fried fig tree leaf buds, honeysuckle flower, and dried fig sheets.

The invention discloses a nicotine salt and a preparation method thereof, and electronic cigarette oil using the nicotine salt, wherein the nicotine salt is prepared from 3,5-dihydroxybenzoic acid andnicotine according to a mass ratio of 1:2-4. The preparation method comprises: placing 3,5-dihydroxybenzoic acid and nicotine into a reactor, carrying out a reflux reaction for 0.5-2 h by controllingthe temperature at 80-150 DEG C at a stirring speed of 200-500 r / min according to a reflux ratio of 2:1, and cooling to a room temperature to obtain the nicotine salt. According to the present invention, the nicotine salt can be used for preparing electronic cigarette oil, has advantages of low irritation and comfortable irritation to throat, and can alleviate the symptoms such as dry mouth, nausea, vomiting, cough and excessive phlegm after smoking.

The invention relates to herbal distiller's yeast and a preparation process thereof. The herbal distiller's yeast contains the following raw materials in parts by weight: 3-5 parts of herba gerberae piloselloidis, 8-11 parts of indigofera bungeana, 6-9 parts of betula luminifera leaves, 3-5 parts of ficus tikoua, 2-4 parts of rubus parvifolius leaves, 3-5 parts of Melastoma dode candrum Lour, 4-6 parts of gaultheria yunnanensis, 3-6 parts of coffee senna leaves, 3-5 parts of flaccid knotweed herb, 2-4 parts of Chinese fevervine herb, 2-4 parts of actinidia fulvicoma leaves, 2-3 parts of actinidia chinensis leaves, 2-3 parts of oriental blueberry leaves, 2-5 parts of julans regia leaves, 5-7 parts of rice bran, 6-8 parts of sticky rice flour and 8-10 parts of wheat bran. The invention solves the problem that rice wine brewed by conventional herbal distiller's yeast is insufficient in fragrance, poor in taste, slightly sour or bitter and instable in fragrance. The rice wine brewed by the herbal distiller's yeast provided by the invention not only is rich in fragrance, stable and extremely excellent in taste, but also has the health-care functions of promoting blood circulation to remove blood stasis, clearing away heat and toxic materials and the like.

The invention discloses a method for preparing a fig lactic acid mixed fermentation functional drink. The method comprises the following steps of: 1), preparing materials: selecting squashy figs, removing decayed figs and wormy figs crushing, and protecting colour, so as to obtain fig juice; 2), carrying out enzymolysis; 3), carrying out lactic acid fermentation; 4), filtering; and 5), blending to obtain the fig lactic acid mixed fermentation functional drink. The figs are used as the main raw materials of the fig lactic acid mixed fermentation functional drink disclosed by the invention; by adding lactic acid bacteria probiotics, the probiotic properties of lactic acid bacteria are combined with the abundant nutritional advantages of the figs, so that the prepared drink integrates the double advantages of the figs and lactic acid bacteria fermented foods; the prepared product tastes sour, sweet and delicious, is brown in colour and rich in nutrition, and has the effects of moistening lung to arrest cough, invigorating stomach, cleaning intestines, diminishing swelling, detoxifying, increasing body immunity and inhibiting multiple tumours; and the preparation method is simple and feasible to operate, and has important significances for increasing fig deep processing level, prolonging an industry chain and increasing the economic benefit and the social benefit of fig industries.

The invention relates to a process for preparing honeysuckle flower wine by using honeysuckle flower, matrimony vine, licorice root, ophiopogon root, chrysanthemum flower, and glossy ganoderma as medicinal materials through grinding, decocting into soup, mixing the soup with 65 degree high grade wine by the proportion of 1:10, sealing in porcelain jar, fermenting 30-40 days in greenhouse at 30-40 deg. C, and distilling with steaming pan. The invention realizes the goals of heat clearing and detoxicating, lung nourishing and cough-relieving, kidney tonifying and Yang establishing, liver nourishing and vision improving.

The invention relates to mint chrysanthemum tea. The mint chrysanthemum tea is prepared by processing mint, chrysanthemum, mulberry leaf and white sugar according to the weight ratio of the mint to the chrysanthemum to the mulberry leaf to the white sugar of 1:1:1:5. The mint chrysanthemum tea is prepared by the following steps of: drying and sieving the raw materials subjected to net selection respectively; weighing and preparing the processed raw materials according to the ratio; mixing the raw materials uniformly; sterilizing; putting the mixture into paper bags; and encapsulating and packaging to obtain the product. The mint chrysanthemum tea has the effects of dispelling wind and clearing heat, soothing liver and improving eyesight, and moistening lung and relieving cough.

The invention discloses a cough-relieving and lung-moistening folium eriobotryae oral liquid which is mainly prepared from the following raw materials: folium eriobotryae, lily, radix glehniae, radix ophiopogonis, honeyed asparagus fern, radix polygonati officinalis, bulbus fritillariae cirrhosae, dessert almond, donkey-hide gelatin, polygonum cuspidatum leaves, hance brandisia herb, coltsfoot, apple leaves and the like. By adopting pure natural raw materials, the cough-relieving and lung-moistening folium eriobotryae oral liquid disclosed by the invention is free from any food additives and toxic and side effects. Various traditional Chinese medicine components such as folium eriobotryae, lily, radix glehniae and the like are used in the formula, so that the oral liquid has the health-care effects of reducing phlegm and diminishing inflammation, moistening lung to arrest cough, easing mental anxiety, clearing away heat and toxic materials and the like, and has the functions of relieving cough and moistening lung and is health-care and life-nourishing.

A brewing method of a senna sulfurea-light red tuckahoe wine is disclosed. The method is characterized in that the wine adopts senna sulfurea and light red tuckahoe as main raw materials and adopts sunchoke as a substrate, and the wine is prepared by steps of pretreating raw materials, dipping, treating the sunchoke, adding agents, fermenting, squeezing, filtering, mixing, ageing, canning, sterilizing and the like. The senna sulfurea and the light red tuckahoe are dipped with baijiu having a high alcohol content and subjected to ultrafine smashing after the dipping step, and the raw material powder is added into the substrate and fermented, thus reserving nutrition compounds in the raw materials to the utmost, reducing loss of active components and increasing the utilization rate of the raw materials. A composite clarifying agent is adopted for filtration and clarification, so that a finished product of the wine is stable in color, rich in fragrance, soft in taste and balance in nutrition, and has effects of resolving toxin with clearing coolness, moistening the lung to arrest cough, tonifying heart and qi, clearing heat, eliminating dampness, strengthening the middle-warmer, harmonizing the spleen, and the like.

The invention discloses a method for preparing crisp nutritional pickled vegetables. In the method, salt water, a pickle jar, raw materials and batch feeders are adopted. The method comprises the following steps of: (1) brushing and washing the pickle jar cleanly, full filling boiling water into the pickle jar to soak and sterilize for 10 minutes, and then drying the pickle jar for later use; (2) cleaning and draining the raw materials, cutting the raw materials into strips or slices and preparing the batch feeders; (3) pouring the salt water added with a right amount of batch feeders into the pickle jar to the position of three fifths of the pickle jar, filling the processed raw materials into the pickle jar, adding the batch feeders after half the pickle jar is full filled, and continuously filling the raw materials into the pickle jar until the water surface is close to a jar opening, wherein the raw materials can be compactly full paved in the filling process; and (4) well covering a jar cover and filling the salt water into a water tank of the jar opening to form a water seal opening. The crisp nutritional pickled vegetables prepared by the method not only are crisp and refresh, but also have diversified tastes and are prepared from various raw materials so that the nutriment is more comprehensive.

The invention discloses a ginkgo nutritional noodles and a preparation method thereof. The ginkgo nutritional noodles are prepared by the following raw materials by weight ratio according to a routine noodle production method: 1-3 parts of ginkgo, 0.5-1 part of almond, 0.5-1 part of lily, 50-70 parts of bucket wheat flour, 40-60 parts of oatmeal and 1-3 parts of hyacinth bean. The ginkgo nutritional noodles are delicious, abundant in nutrition, slightly bitter in taste, have efficacies of nourishing the kidney and strengthening the essence, and moistening lung to arrest cough, and thus are especially suitable for asthma patients to eat.

The invention discloses a method for brewing pyrus calleryana fruit vinegar, and belongs to the field of fruit vinegar processing. The method is characterized by comprising the steps that pyrus calleryana rich in nutrition is adopted as a raw material of the pyrus calleryana fruit vinegar, hawthorn fruits, mulberries and thorny elaeagnus fruits are used for assistance, the nutritional ingredients of the fruit vinegar are increased, the taste is enriched, and the processing procedures of pretreatment, wet crushing, saccharifying, temperature controlled color fixing, incculated fermentation, acetic fermentation, purifying, ageing, sterilizing and packaging are carried out. Active matter of the raw material can be fully maintained, the utilization rate of the raw material can be increased, the taste of the pyrus calleryana fruit vinegar is soft and pure, is fruity, and has the effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion, moistening the lung to arrest coughs and the like.

The invention discloses siraitia grosvenorii and honeysuckle solid tea with a health-care function. The solid tea is prepared by the following steps: firstly, crushing fresh siraitia grosvenorii and adding water to extract for three times; concentrating and drying a fresh siraitia grosvenorii extraction solution to obtain siraitia grosvenorii powder; immersing honeysuckles into water to be extracted for one time; concentrating and drying an extraction solution to obtain honeysuckle powder; uniformly mixing the siraitia grosvenorii powder, the honeysuckle powder and starch; adding water and tabletting to form a siraitia grosvenorii and honeysuckle solid tea sheet. According to the siraitia grosvenorii and honeysuckle solid tea, the siraitia grosvenorii powder in the raw materials has the effect of moistening the lung to arrest cough and the honeysuckles have the effects of detoxifying, diminishing inflammation, sterilizing, disinfecting, realizing diuresis and relieving itching; the two raw materials are subjected to scientific medicine compatibility to overlap the effects, so that the health-care effect is better; the tea is convenient to drink and the tea sheet is put into drinking water to make the tea; the tea can be drunk at any time and any place; the dosage is easy to control; the tea flavor is sweet and fragrant; the siraitia grosvenorii and honeysuckle solid tea with the health-care function is suitable for wider population to drink.

The invention discloses health-care oil tea honey, and relates to the technical field of biological medicines. The health-care oil tea honey is prepared from the following raw materials in parts by weight:12-20 parts of oil tea seeds, 60-80 parts of honey, 2-5 parts of Chinese-date, 2-5 parts of carrot, 2-5 parts of semen coicis and 2-5 parts of tremella fuciformis. The technical process comprises the following steps:A, preparing materials; B, washing; C, squeezing; D, primarily filtering; E, refine-filtering; F, crushing; G, concentrating; H, standing; I, mixing; J, cooling; and K, centrifugalizing. The health-care oil tea honey disclosed by the invention has the health-care functions of tonifying spleen and stomach, nourishing yin and moisturizing lung, tonifying middle-Jiao and Qi, tonifying liver and improving eyesight and the like, can prevent 'three highs', and is suitable for the middle-aged and the elderly and crowds with 'three highs' and weaker spleen and stomach.

The invention provides a chilli sauce for nourishing Yin and moistening dryness; the chilli sauce is prepared from, by weight, 50-60 parts of pimiento, 10-15 parts of traditional Chinese medicine powder, 15-25 parts of fragrance oil, 20-30 parts of fermented soya beans, 5-8 parts of wine, 10-15 parts of minced garlic, and 40-50 parts of soy sauce. The invention further provides a preparation method of the chilli sauce for nourishing Yin and moistening dryness. The chilli sauce is free from chemical additive; the product is green and health; for adding many traditional Chinese medicines for nourishing Yin, promoting the body fluid, and moistening dryness, the problem of easily getting inflamed by eating chilli is solved; the sauce also provides a choice for the consuming group who wants to eat chilli but worries about getting inflamed; the sauce provides a wide market for the chilli market and traditional chinese medicinal materials, and has good application prospect.

The present invention discloses nutritional noodles with flavor characteristics of ottelia acuminata and a preparation method thereof. The noodles are made from the following raw materials: flour, ottelia acuminata, lion's mane mushroom, Pu'er tea, roselle fruit, coconut powder, Chinese wolfberry shoot, Gynura cusimbua, purple asparagus, grape seed powder, nostoc commune, testa fabae, radix angelicae dahuricae and cudweed herb, etc. The beneficial effects of the noodles are: capability of providing sanitarian effects in clearing liver, improving vision and moistening lung to arrest cough with the addition of ottelia acuminata as a rare wild vegetable, delicate fragrance, and fresh, sweet and delicious taste. In addition, the noodles also have certain health benefits in strengthening waist and tonifying kidney, retaining youthful looks and maintaining beauty attributed to the addition of a variety of Chinese herbal ingredients.

The invention discloses a making method of candied apples and belongs to the field of foods. The making method is characterized by comprising the following steps of: mixing citron daylily, liquorice root, Chinese wolfberry fruit, fennel and pepper, adding water and decocting into a concentrated solution for later use; dividing white sugar into two equal parts, firstly placing one part into a container, adding a proper amount of water for dissolving, then sequentially adding apples, hawthorns and the prepared concentrated solution, boiling, decocting for 15 minutes with big fire, adding the other part of white sugar, continuously boiling for 15 minutes with small fire, removing fire when apple blocks are clear and transparent, cooling, dipping for 24 hours, dripping, and drying at a temperature of 60-65 DEG C until the water content is 20-25%. The method disclosed by the invention has the beneficial effects that multiple raw material components are organically combined so that effective components in medicinal plants are fully dissolved in the candied apples, and nutritional values are high; and sources of raw materials for the candied apples are wide, the cost is low and the processing method is simple.

The invention discloses a healthcare honey and a preparation method thereof. The healthcare honey is prepared from the following raw materials in parts by weight: 100 parts of black bee honey, 5-15 parts of tuckahoe, 5-15 parts of astragalus membranaceus and 5-15 parts of red dates. Aiming at the defect that a single honey product take the healthcare effect slowly, a plurality of ingredients are screened according to many years of work experience and a lot of experiments and are added to the black bee honey according to the specific ratio, so as to obtain the healthcare honey disclosed by the invention. The healthcare honey disclosed by the invention is rich in nutrition, has the effects of resisting ageing, enhancing immunity, building fitness, moistening skin and keeping youthfulness, relaxing bowels and the like, is especially suitable for people with weak constitution and constipation, and can quickly regulate constitution, so that the body restores into the healthy state. The method disclosed by the invention is simple in preparation, easy to implement, and can be put into industrial production easily.

The invention discloses a fermentation method of banana-flavor beer. According to the fermentation method, a traditional flavor beer fermentation process is changed, pulp and the like are not added in a hydrolytic process of malt, homogenized banana pulp which is subjected to pasteurization is added into sterilized beer fermented malt juice, and common fermentation is carried out, so that the fermented beer has a banana flavor. By increasing the banana flavor to the banana-flavor beer based on original beer flavors, the banana-flavor beer has good color, aroma, bitter taste and taste and is rich in vitamin, mineral substances, organic acid and amino acid, and the content of ethanol is 3%-6%, so that the banana-flavor beer is helpful for maintaining the health of human bodies, has the efficacies of reducing blood pressure, moistening lung, arresting cough and reducing cholesterol in blood, meets the consumption needs of different crowds at present and has wide market promotion prospect.

The invention discloses a fructus amomi, wild jujube and dendrobium officinale solid drink and a preparation method thereof. The solid drink is prepared from the following raw materials in parts by weight: 15-16 parts of minced wild jujube, 24-26 parts of dendrobium officinale, 7-9 parts of citric acid, 3-5 parts of pork tripe, 1-2 parts of mature vinegar, 3-4 parts of fructus amomi, 1-2 parts of radix astragali, 3-4 parts of fresh sand ginger slices, 10-14 parts of brown sugar, 6-8 parts of green bean sprouts, 0.7-1 part of rhizoma acori graminei, 1.5-1.7 parts of fresh cream, 3-5 parts of old lotus root leaves, 8-12 parts of soybean milk, 4-5 parts of moutan bark, 9-12 parts of mango juice, 7-9 parts of pine nut powder, 4-5 parts of sophora flowers, 7-9 parts of blueberries, 7-8 parts of schisandra chinensis pollen, 0.7-1 part of lalang grass rhizome, 9-12 parts of a nutrition additive and right amount of water. The fructus amomi, wild jujube and dendrobium officinale solid drink is convenient to carry, good in flavor and fragrant and mellow in mouth feel, has multiple amino acids and vitamins which are essential to the human body, is rich in nutrition, and has the special effects of nourishing the liver to improve visual acuity, moistening lung to arrest cough, promoting the circulation of qi and harmonizing stomach; the health effect of the solid drink is improved, and the solid drink has a good drinking effect.

The invention relates to a processing method of coarse cereal products convenient to compound, and belongs to the field of grain processing. The products consist of the following raw materials in parts by weight: 60-80 parts of rice and 20-40 parts of precooked coarse cereals, wherein the precooked coarse cereals consist of the following ingredients in parts by weight: 15-20 parts of brown rice, 10-14 parts of oat, 10-14 parts of black rice, 12-15 parts of small red beans, 8-10 parts of mung beans, 10-15 parts of millet, 5-10 parts of corn grits, 3-5 parts of walnuts, 1-3 parts of black sesameseeds and 5-8 parts of red jujubes. The brown rice, the oat, the black rice, the small red beans and the mung beans in the ingredients are processed into the precooked coarse cereals through steps ofimpurity removal, soaking with NaHCO3, screening, microwave noncontinuous type heating and the like. Compared with a traditional technology, the processing method disclosed by the invention is simpler, fewer in operating procedures, shorter in precooking time and lower in energy consumption; and the products are rich in nutrients and convenient and swift, and have the efficacy of nourishing the kidney, boosting essence, nourishing the liver to improve visual acuity, replenishing blood, soothing the nerves, moistening lung for arresting a cough and the like.

The invention discloses a nerve calming sleep aiding soybean milk powder which is prepared by the following raw materials by weight: 70 to 80 parts of black bean, 30 to 40 parts of pea, 30 to 40 parts of millet, 20 to 25 parts of lotus seed, 10 to 15 parts of gorgon fruit, 1 to 2 parts of spina date seed, 1 to 3 parts of hippohaerhamnoides L leaves, 2 to 3 parts of papermulberry fruit, 1 to 3 parts of potentilla discolor, 10 to 15 parts of royal jelly, 20 to 25 parts of fruit enzyme, 9 to 13 parts of lily, 8 to 10 parts of rock candy, 1 to 2 parts of an food additive and an appropriate amount of water. The nerve calming sleep aiding soybean milk powder disclosed by the invention uses the black bean, the pea and the millet as the main raw materials, wherein the millet has the efficacy of tonifying spleen, harmonizing stomach, tonifying asthenic disease, regulating the middle warmer, tonifying the kidney, removing heat, removing toxicity, nourishing yin, nourishing blood, protecting skin, aiding sleep, delaying senescence; the specially added lotus seed has the functions of clearing heart-fire, refreshing mind, nourishing spleen, checking diarrhea, nourishing heart, calming nerve, improving eyesight, strengthening middle warmer, nurturing soul, tonifying spleen, tonifying stomach, checking diarrhea, securing essence, tonifying kidney, arresting seminal emission, checking vaginal discharge and nourishing vigor; the lily has the efficacy of nourishing heart, calming nerve, moistening lung, suppressing cough, preventing cancer and resisting cancer.