47results about How to "Retain biologically active substances" patented technology

The invention relates to a preparation method and applications of ant polypeptide. The invention mainly overcomes the defects of difficult digestion and absorption and poor processing performance of ant protein. The method comprises the following steps: firstly, cleaning ants, drying the ants at low temperature, and crushing and sieving the ants to prepare dry ant powder; carrying out degreasing treatment by utilizing a supercritical CO2 extraction technology to prepare the ant protein; carrying out enzymolysis on the degreased ant protein by protease; then inactivating enzymes, sterilizing and filtering; carrying out vacuum concentration; and freeze-drying or spray-drying to obtain ant polypeptide powder. The ant polypeptide prepared according to the invention has stable properties and good processing performance, can be stored easily, and can be widely used for medicines, health care products, food raw materials or food additives; and because the ant polypeptide has low cost, less investment, high effect taking speed and high additional value, the ant polypeptide is suitable for industrialized production.

The invention discloses an okra juice drink and a preparation method therefor. The drink comprises the following ingredients, by weight, 45 parts of okra original juice, 4 parts of white granulated sugar, 0.5 part of xylitol, 0.01 part of sucralose, 0.1 part of citric acid, 0.01 part of tartaric acid, 0.03 part of sodium citrate, 0.01 part of glycine, 0.03 part of taurine, 0.03 part of vitamin C, 50.28 parts of purified water for drinking and 0.08-0.1 part of essence. The drink has good taste, and is beneficial for absorption of nutrition and health care components in human body. The bioavailability of active ingredients is raised, and the drink is suitable for popularization and application.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

The invention relates to a static aerobic fermentation drying tower and an application and belongs to the technical fields of agricultural organic waste resource utilization and environmental protection. The invention solves the problems of exposed production, easily caused secondary pollution, low resource utilization, large volume of organic raw materials and inconvenient carrying and the like of the existing composting technology. The invention comprises a fermentation drying tower which is built at a required minimum driving height of a forklift and a tower-type sealing fermentation and internal ventilation structure, and by utilizing accumulated temperature effect generated by whole fermentation and backflow circulation of high-temperature and high-moisture fermentation heat, static fermentation, drying and microorganism multiplication culture are finished once. By utilizing the fermentation heat, the moisture content of dry materials can reach below 25 percent, and simultaneously, the medium-temperature fermentation time is prolonged, the fermentation cycle is shortened, and active substances are kept to the greatest extent. The fermentation drying tower and the civil work of a tower body are integrated, thus saving the investment and being durable, and the application of a normal loading machine has high efficiency and low production cost. The product is high-quality organic fertilizer or bio-organic fertilizer if microorganisms with specific functions are added.

The invention relates to a drinking liquid with uric acid decreasing and lipid lowering effects and a preparation method of the drinking liquid. The drinking liquid contains a sunflower disc water extract which is diluted to 500 ml with a proper amount of water, wherein the sunflower disc water extract is prepared through the following steps: (1) crushing 200 g of the sunflower disc water extract into blocky particles with the size being 1.5 cm, adding 5 times the amount of water for soaking the blocky particles for 2-3 hours, performing extraction by ultra-high pressure equipment in 500-700 Pa of pressure for 5-15 minutes at the room temperature, performing pressure filtration, and concentrating a filtrate to the crude drug dose; (2) adding ethanol with the concentration of 50% and in a volume 2 times that of the filtrate to the concentrated filtrate for alcohol precipitation for 12 hours, taking a supernatant, and heating the supernatant to recover ethanol to obtain the sunflower disc water extract. The drinking liquid has remarkable uric acid decreasing and lipid lowering effects, has small toxic and side effects and can be taken for a long time.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention discloses a preparation method of composite berry fine powder with effects of resisting oxidation and regulating lipid metabolism. The preparation method comprises the following steps: (1) pretreating mulberries, blueberries and cranberries; (2) pulverizing by a wet method; (3) sterilizing and fermenting; (4) preparing auxiliary materials; and (5) drying, packing and sterilizing. By the method, on one hand, natural saccharides ingredients in raw materials are degraded by fermentation of microorganisms, and cementation and coking of the raw materials during processing are reduced; and on the other hand, the auxiliary materials are scientifically combined and optimized technologically, bioactive substances in the fresh berries are retained to a maximum extent. The invention further discloses the composite berry fine powder with effects of resisting oxidation and regulating lipid metabolism prepared by the method and application of the composite berry fine powder in preparation of health food with effects of resisting oxidation and regulating lipid metabolism.

The invention discloses a medicine-food dual-purpose composition for reducing postprandial blood sugar (IGT state) and a preparation method, and belongs to the field of preparing food-therapy products, healthcare products and traditional Chinese medicines. The medicine-food dual-purpose composition is prepared from the following components in parts by weight: 12-25 parts of extract of leaf of narrow-leaved oleaster, 15-28 parts of mongolian dandelion herb extract, 9-16 parts of mulberry leaf extract, 5-9 parts of longstamen onion bulb extract and 35-50 parts of chicory herb extract. The preparation method of the composition comprises the following steps: performing low-temperature extracting, low-temperature concentration and low-temperature drying on the leaf of narrow-leaved oleaster, mongolian dandelion herb, the mulberry leaves, the longstamen onion bulb and the chicory herb, and then preparing the extracts into various oral preparations. According to the medicine-food dual-purpose composition for reducing postprandial blood sugar (IGT state) and the preparation method, the components are medicine-food dual-purpose species, so that the composition is safe and can be taken for a long time; the medicine-food dual-purpose composition can effectively reduce the postprandial blood sugar (IGT state), and is a safe and effective product for prediabetic-state patients; the medicine-food dual-purpose composition can also exert an intervention effect on the diabetic patients.

Disclosed is a process for preparing concentration type stomach-invigorating medicine of hericium erinaceus, wherein the medicament is prepared from Hericiumerinaceus, Os Sepiae, corydalis tuber, root of herbaceous peony, cyperus tuber, root of herbaceous peony and licorice root.

The invention relates to a preparation technology of a whole wolfberry powder lozenge. The preparation technology is characterized by comprising the following steps: with fresh wolfberry fruits as raw materials, cleaning, carrying out freeze drying, crushing, pelletizing, tabletting and coating to prepare the whole wolfberry powder lozenge. According to the preparation method provided by the invention, the problems that wolfberry is easy to damp and go bad, convenient to store, eat and carry and the like are solved; the whole wolfberry powder lozenge is processed and prepared by a low-temperature technology, so that human essential bioactive substances such as wolfberry polysaccharide, wolfberry flavone, carotene, vitamin, various amino acids and microelements are effectively reserved; no auxiliary material is added in the processing process; and the product absolutely is the wolfberry component, is a purely natural healthcare food, and is relatively safe and reliable to eat, simple in preparation technology, and convenient to eat, transport and store.

The invention discloses a seabuckthorn leaf composition for preventing and treating hyperlipidaemia and resisting thrombus and a preparation method thereof, and belongs to the field of preparation of dietary therapy products, health products and traditional Chinese medicines. The edible and medicinal composition is prepared from the following extracts in parts by weight: 12-25 parts of seabuckthorn leaf extract, 15-28 parts of dandelion extract, 9-16 parts of mulberry leaf extract, 5-9 parts of allium macrostemon extract and 35-50 parts of endive extract. The preparation method of the composition comprises the following steps: extracting seabuckthorn leaves, dandelion, mulberry leaves, allium macrostemon and endive at low temperature, concentrating at low temperature and drying at low temperature; and preparing the extracts to obtain various oral preparations. The composition is prepared from edible and medicinal materials, is safe, can be taken for a long time, and can be used for effectively preventing and treating hyperlipidaemia and resisting thrombus, so that a safe and efficient product is provided to blood fat and blood viscosity sub-health people and primary prevention of cardiovascular and cerebrovascular diseases, and an interfering effect is played for people with cardiovascular and cerebrovascular diseases.

The invention discloses aquatic animal feed processed by using fresh and live earthworms and a preparation method of the aquatic animal feed. The aquatic animal feed is prepared from the following rawmaterials in parts by weight: 30 to 50 parts of fresh earthworm pulp, 10 to 20 parts of fish meal, 10 to 20 parts of soybean meal powder, 20 to 30 parts of corn powder, and 10 to 15 parts of water. The processing method comprises the following steps: uniformly mixing all components in the feed by using a mixer, puffing and molding at a high temperature, processing into granules, cooling, and drying, thus obtaining a finished product. The feed is scientific and reasonable in formula, can meet the production requirements of different animals, can be used as bait with high fish attraction capability, can be used as high-protein aquatic animal feed, can also be used as a feed additive of the livestock and poultry, and has the effects of resisting the diseases, protecting the health, increasing the appetite, improving the immunity of the animal, improving the meat quality and the like.

The invention discloses a method for preparing novel silkie bone polypeptides. The method comprises the following steps: (1) cooking silkie bones in boiling water for 10-20 minutes, taking out the bones, and draining for later use; (2) grinding the silkie bones treated in the step (1) by adopting a grinder, and screening by using a 40-80-mesh sieve; (3) filling the silkie bone powder ground in the step (2) and water according to a ratio of 100-200g / L, wherein the temperature of enzymatic hydrolysate is 40-55 DEG C, adding trypsin according to the volume of the enzymatic hydrolysate after the temperature of the enzymatic hydrolysate is stabilized, ensuring that the concentration of the trypsin in the enzymatic hydrolysate is 1-4g / L, regulating the pH value of the enzymatic hydrolysate to be 8-9, regulating the pH value of the enzymatic hydrolysate to be 8-9 every 10-20 minutes, performing enzymolysis for 3-6 hours, and heating the enzymatic hydrolysate until the solution is boiling; (4) filtering the enzymatic hydrolysate obtained in the step (3), thereby obtaining the filtrate; and (5) heating and concentrating the filtrate obtained in the step (4), thereby obtaining the silkie bone polypeptides.

The invention discloses black-bone silky fowl oral liquid which is prepared from the following raw materials in parts by weight: 50-70 parts of black-bone silky fowl, 20-40 parts of wolfberry fruit, 3-5 parts of donkey-hide gelatin, 3-5 parts of radix astragali, 2-4 parts of rhizoma polygonati, 15-25 parts of longan, 15-25 parts of rhizoma dioscoreae, 1-2 parts of caterpillar fungus, 10-15 parts of radix polygoni multiflori, 1-3 parts of radix ginseng, 5-10 parts of fructus crataegi and 40-60 parts of honey. By compounding the black-bone silky fowl with the wolfberry fruit, donkey-hide gelatin, radix astragali, rhizoma polygonati, longan, rhizoma dioscoreae, caterpillar fungus, radix polygoni multiflori, radix ginseng and fructus crataegi, the black-bone silky fowl oral liquid disclosed bythe invention has compound curative effects of nourishing internal organs, supplementing deficiency and invigorating spleen, and is suitable for postoperative old people and postnatal women; the reaction conditions are mild, some components with bioactivity in the bone of the black-bone silky fowl are damaged less, and the bioactive substances can be maintained to the greatest degree; therefore,the black-bone silky fowl oral liquid has the functions of nourishing lung, invigorating spleen, tonifying kidney, enriching blood and improving human immunity while maintaining the nutrition of the black-bone silky fowl.

The invention discloses a high-safety Islamic barbecue condiment and a preparation method thereof. By adopting scientific compounding, the anti-freezing effect of food materials can be remarkably improved, formation of ice crystals and recrystallization in a frozen storage process of the food materials are delayed and prevented, food structures, quality and flavors are prevented from being damaged, a circulating period of anti-freezing polypeptides in a food material market is prolonged and special aroma, taste and color can be given to the food materials; a compound flavored Maillard peptide with relatively strong anti-oxidization effect can be generated; and functional raw materials including a penetrating agent with rapid penetration effect and short pickling time, potato powder, sweet potato powder and tomato powder which can reduce the generation of barbecue cancerogens, and dietary fiber powder capable of helping to digest and the like are added to finally prepare the Islamic barbecue condiment which has remarkable anti-freezing effect, can prolong a food material cold storage and circulating period, keeps quality and flavor of the food materials, has the strong penetration effect, can shorten pickling and barbecue time, can reduce the generation of the barbecue cancerogens and is relatively suitable for a commercial operation mode.

The invention discloses a halal barbecue seasoning suitable for commercial circulation and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, The quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation period of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of it has rapid penetration , osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. Halal barbecue seasoning that is more suitable for commercial operation mode because it can prolong the circulation period of frozen food, maintain the quality and flavor of food, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention provides a preparation method of a curry beef tallow hotpot condiment. The preparation method comprises the following steps: frying garlic, onion, pickled chili, Indian chili powder, mixed spice powder, curry powder, curry flavor sauce and dried small shrimps with beef tallow to obtain a fried product; carrying out heat preservation on the fried product and performing extracting at alow temperature to obtain an extracted product; mixing the extracted product with modified starch and maltodextrin, performing emulsifying and homogenizing, and carrying out microcapsule embedding toobtain an embedded product; and mixing the embedded product with edible salt, white granulated sugar, beef powder and a yeast extract, performing stirring, taking a formed mixture out from a pot, performing packaging and performing rapid cooling at a low temperature to obtain the curry beef tallow hotpot condiment. According to the preparation method provided by the invention, the aroma of various seasonings can be fused into grease and bioactive substances of the various seasonings are kept, so that the taste and aroma layering sense is richer. Meanwhile, the beef tallow is used as a main flavor raw material of a formula and is also used as an extracting agent; the food raw material modified starch and the maltodextrin are embedded and then are rapidly cooled and molded into a solid state; and the embedding effect is more stable and the quality guarantee time is long.

The invention discloses a realization method for preparing spicy compound seasoning by using an oil extraction technology. The spicy compound seasoning is prepared from 440-480 parts of soybean oil, 24-32 parts of Indian pepper, 44-52 parts of Yunnan green pepper, 140-160 parts of garlic, 55-60 parts of pickled ginger, 150-160 parts of Pixian broad-bean paste, 70-80 parts of oyster sauce, 30-35 parts of mixed spice, 80-88 parts of edible salt, 55-60 parts of chicken essence, 65-75 parts of white granulated sugar, 15-20 parts of beef powder and 12-16 parts of chicken paste. The raw material ratio, the raw material pretreatment and the processing technology are optimized, the defects of easy loss of flavor and easy oxidation caused by the traditional seasoning are effectively solved by adopting three times of low-temperature extraction, meanwhile, a more convenient, quick and stable flavor method is provided for the later cooking and processing of food materials, the cooking efficiency of delicious food is improved, the labor and energy consumption costs are reduced, the defects of long time consumption and unstable flavor in the past are changed, and a foundation is laid for the standardized production of similar Sichuan cuisine.

The invention relates to the technical field of processing of rice bran, in particular to a method for stabilizing rice bran with microwave-assisted enzymes. The method comprises the following steps of adding protease to fresh rice bran, and uniformly mixing the protease and the fresh rice bran so as to obtain a moist material; performing microwave treatment on the moist material, wherein in the microwave treatment process, the temperature of the moist material is not higher than 80 DEG C; and drying the moist material after microwave treatment so as to obtain stabilized rice bran. According to the method disclosed by the invention, a principle for catalyzing activity by utilizing microwave activating enzymes is used, a microwave-assisted enzyme method is adopted for stabilizing the rice bran, through moderate microwave shock action, the activity of foreign protein enzymes and the contact degree of the foreign protein enzymes with rice bran lipase is increased, the enzymatic reaction effect is activated and increased, and the effect on the stabilization of the rice bran is obvious. The protease only has an effect on the specific lipase and peroxidase without destroying other nutrient components in the rice bran, wherein the temperature in the whole action process is not higher than 80 DEG C, and the bioactivators in the rice bran is reserved to the maximum.

The invention discloses a method for producing nutrient fruit and vegetable juice. The method comprises the following six steps: A, cleaning high-quality mature fruits and vegetables; B, crushing raw materials; C, performing digestion extraction, and removing dregs; D, clarifying and filtering with a tubular membrane; E, concentrating with a reverse osmosis membrane; and F, filling a finished product into bottles, and storing in warehouses. Due to membrane filtration and membrane concentration, original bioactivity substances, nutrient components and original fragrance, taste and colors of fruit and vegetable juice can be effectively maintained, and the problems that a conventional concentration process is high in system energy consumption and serious in thermo sensitivity damage to fruit and vegetable juice and product quality cannot be effectively ensured, are solved.

The invention relates to low-alcohol / alcohol-free grape wine rich in plant polyphenol and a preparation method of the low-alcohol / alcohol-free grape wine. According to the invention, alcohol in the grape wine stock solution is used as a natural organic extraction solvent, the Chinese herbal medicinal powder containing purslane, sticktight and cinnamon is put into the grape wine for dipping, and thus the efficient dissolution of the plant bioactive ingredients in the Chinese herbal medicines is promoted; later, the alcohol content is reduced to be 0.5% to 3.0% by adopting a vacuum distillation method; lactobacillus is added for fermenting grape fruit juice and ascorbic acid, and finally sterilizing and filling are carried out. For the low-alcohol / alcohol-free grape wine rich in plant polyphenol, the active ingredients beneficial to the human health in the grape wine are reserved, the beneficial extracts of the Chinese herbal medicines and the grape fruit juice fermented by adopting lactobacillus are also added, the sugar content and alcohol content are reduced, thus a good health effect is achieved, and the low-alcohol / alcohol-free grape wine rich in plant polyphenol is particularly suitable for the special populations such as old people, women and obese people, can meet the requirements of people for nutrition and health, and is beneficial for preventing and controlling cardiovascular diseases, hypertension, hyperlipidemia and other chronic diseases.

The invention discloses an edible and medicinal dual-purpose composition for reinforcing gastrointestinal motility, relaxing bowels and improving constipation and a preparation method thereof, and belongs to the field of preparation of edible therapy products, health products and traditional Chinese medicines. The edible and medicinal dual-purpose composition is prepared from the following extracts in parts by weight: 15-25 parts of seabuckthorn leaf extract, 15-28 parts of dandelion extract, 9-16 parts of mulberry leaf extract, 5-9 parts of allium macrostemon extract and 35-50 parts of endive extract. The preparation method of the composition comprises the following steps: firstly, ultrasonically extracting seabuckthorn leaves, dandelion, mulberry leaves, allium macrostemon and endive at low temperature respectively, concentrating at low temperature and carrying out band drying at low temperature; and then, preparing the extracts to obtain various oral preparations. The composition is prepared from edible and medicinal materials, is safe, can be taken for a long time, and has the effects of reinforcing gastrointestinal motility, relaxing bowels and improving constipation.

The invention discloses a preparation method and application of a healthy food base material capable of improving metabolic disturbance of glycolipid. The preparation method comprises the following steps of picking mulberry leaves, and performing pretreatment; preparing fresh mulberry leaf virgin pulp; preparing mulberry leaf acidic polysaccharose; preparing a tartarian buckwheat extract; preparing an oat extract; preparing composite virgin pulp; performing sterilization and fermentation; and performing drying, packaging and sterilization. The healthy food base material is rich in gamma-aminobutyric acid, N-saccharide compounds (1-deoxidized nojirimycin, fagopyrin and the like), micromolecular oligosaccharide prebiotics and probiotics. According to the method, on one hand, the content of the gamma-aminobutyric acid and the content of the N-saccharide compounds in raw materials are increased through optimizing microorganism fermentation strains and a fermentation technology, besides, conversion of natural macromolecular polysaccharide in the raw materials into the oligosaccharide prebiotics can also be promoted in the fermentation process, and on the other hand, the bioactivity of functional factors of the gamma-aminobutyric acid, the N-saccharide compounds, the micromolecular oligosaccharide prebiotics, the probiotics and the like in products can be reserved to the maximum extent through optimizing a preparation technology.

A royal jelly-propolis powder is prepared from royal jelly (80-99%) and propolis powder (1-20%) through purifying propolis powder through extracting in alcohol and filter, purifying royal jelly through thawing and filtering, and mixing. Its advantages are high quality and high health-care function.

The invention discloses a halal barbecue seasoning with strong biological activity and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation and recrystallization of ice crystals when food materials are frozen, and prevent food structure, quality and Flavor is destroyed, antifreeze peptides that prolong the market circulation of food materials and food materials can be endowed with special fragrance, taste and color, and can produce compound flavor Maillard peptide with strong anti-oxidation effect, and add fast penetration, shorten Penetrating agent for pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens in barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion. It is a halal barbecue seasoning that is more suitable for commercial operation mode, which can prolong the circulation period of frozen storage of ingredients, maintain the quality and flavor of ingredients, have strong penetration, shorten the time of pickling and grilling, and reduce the production of barbecue carcinogens.

The invention provides kiwi fruit wine, a preparation method thereof as well as a health care product or health care medicine containing the kiwi fruit wine. According to the method, the kiwi fruit wine is prepared from blueberries, wolfberries, selenium-rich edible fungi and kiwi fruit as raw materials through enzymolysis and fermentation, the raw materials are natural, the preparation method adopts simple steps and is high in efficiency and suitable for large-scale production, and the prepared kiwi fruit wine has the advantages of being rich in nutrition, good in flavor and the like. Meanwhile, the kiwi fruit wine is not only rich in vitamins and natural antioxidant substances, but also rich in selenium which is an essential trace element for a human body, the nutritional value and the health care effect of the kiwi fruit wine are further improved by means of addition of the blueberries and the wolfberries, and the kiwi fruit wine can be further used as the health care product and / or the health care medicine.

The invention belongs to the technical field of pig raising, and relates to a sow feeding method for Huai pigs. The sow feeding method mainly comprises the following steps of 1, selecting breeding pigs and feeding in a reserve period; 2, feeding at the early stage of pregnancy; 3, feeding in the later period of pregnancy; 4, feeding in the lactation period; and 5, raising in a non-pregnant period.According to the technical scheme, the feed is accurately prepared for feeding breeding sows for the Huai pigs according to variety characteristics and different growth physiological stages, so thatthe sows produce more piglets, the uniformity is good, the survival rate is high, the litter size of the sows is generally 12-18, and the survival rate reaches 97% or above.

The invention provides a formula and a production process of a mango and pleurotus citrinopileatus composite nutritional beverage. The mango and pleurotus citrinopileatus composite nutritional beverage comprises 168.8 g of mango juice, 56.3 g of pleurotus citrinopileatus juice, 25.0 g of drinking water, 12.5 g of xylitol, 0.5 g of pectinase, 0.12 g of xanthan gum and 0.2 g of sodium carboxymethylcellulose. The mango and pleurotus citrinopileatus composite nutritional beverage has the unique flavors of mango and pleurotus citrinopileatus, complements the nutritional ingredients of the two rawmaterials, is a composite nutritional beverage which is free of fat, low in sugar and rich in bioactive substances (pleurotus citrinopileatus polysaccharide and flavone), is suitable for being drunk by common people and people with hypertension, hyperglycemia and hyperlipidemia, and conforms to the health concept of the people.

The invention provides lonicera caerulea pulp composite beverage. The lonicera caerulea pulp composite beverage is prepared by the following steps: preparing raw materials including purified water, lonicera caerulea fruits, isomaltooligosacharide, fructo-oligosaccharide, inulin, arabinogalactan, dried sparassis crispa, carrageenan and xanthan gum. A preparation method comprises the following steps: selecting the lonicera caerulea fruits without mildew and rot and worm damage, cleaning, crushing and juicing the fruits, filtering juice through tubular filters respectively, and storing the lonicera caerulea juice in a refrigerator for later use; and adding 0.8-1.2 parts by weight of the purified water to 8-12 parts by weight of the dried sparassis crispa for mixing, putting the mixture into an extraction bottle, and putting the extraction bottle into a normal-temperature ultrahigh-pressure extractor. The invention aims to provide the lonicera caerulea pulp composite beverage which can effectively retain bioactive substances in the beverage, is fine and smooth in mouth feel and rich in nutrition, can help adjust the digestion function and promote health, has the function of promoting digestion, and is sour, sweet, delicious and pure in mouth feel, and the preparation method of the lonicera caerulea pulp composite beverage.