188results about How to "Strong health function" patented technology

An instant edible fungus is prepared from raw edible fungus through washing, shaping, scalding, immersing, freezing, vacuum frying in oil, removing oil and flavouring. Its advantages are good color, smell and taste, and rich nutrients.

The invention discloses a germinated whole grain and a preparation method thereof, and belongs to the technical field of deep processing of grains. The whole grain is subjected to ultrasonic washing, high-voltage pulsed electric field treatment, biological enzymolysis or combined high-voltage pulsed electric field and biological enzymolysis treatment in a soaking process, and a segmented soaking and germination manner for germination is adopted, so that the sensory quality, germination yield and quality of a germinated whole grain product are improved, and germination loss is reduced. The preparation method is simple, low in soaking and germination temperature, short in cycle, energy-saving and environment-friendly. The content of functional, nutritional and bioactive substances in the germinated whole grain product is remarkably increased, and food safety is remarkably improved. For example, for brown rice, germinated brown rice prepared by the preparation method has gamma-aminobutyric acid content of 303.8 to 312.6 mg / 100 g, glutathione content of 16.8 to 18.3 mg / 100 g, IP6 content of 460.8 to 484.4 mg / 100 g and dietary fiber content of 3.5 to 3.6 mg / 100 g.

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The present invention discloses fermented Grosvenor momordica fruit wine and a brewage method thereof. Mature and fresh Grosvenor momordica fruit is used as raw material to be crushed and extracted by hot water; extraction liquid is added with pectase to decompose pectin; then sucrose, K2S2O5 and fruit wine yeast are added for fermenting and manufacturing the fermented Grosvenor momordica fruit wine with wine fragrance, as well as fruit fragrance, the fermented Grosvenor momordica fruit wine also contains a plurality of components of the Grosvenor momordica fruit and has abundant nourishment and strong health care function.

The invention relates to a health care wine and a preparation method thereof, belonging to the technical field of drinking wine. The preparation method takes millet, codonopsis pilosula, astragalus membranaceus, sealwort, yeast for making hard liquor, yeast, red dates and wolfberries as raw materials, and comprises the steps of sequentially steeping, stewing and drying the millet, then adding water and fermenting, adding codonopsis pilosula, astragalus membranaceus, sealwort, yeast for making hard liquor and yeast, or adding red dates, or adding red dates and wolfberries, fermenting again, then adding certain amount of white spirit to ferment continuously so as to prepare mash; squeezing and filtering the mash so as to separate the liquor from vinasse, clarifying the separated liquor, absorbing supernate and filtering so as to prepare raw wine, sterilizing the raw wine and brewing into aged wine, regulating the alcohol content and sugar degree of the aged wine, finally, filling, sterilizing and packing so as to prepare the health care wine.

The invention provides a production method of germinated milled rice, comprising the following steps: adopting milled germ-retaining rice that is produced by a special process as germinating materials, sterilizing the milled germ-retaining rice in water solution with the ozone concentration of 1.0-1.5mg / kg, coating by 1-2 percent of chitosan solution, soaking in clear water or 0.005-0.015 percent of gibberellin for 20-30 hours, culturing in the situation of 20-30 DEG C, and drying at 50-60 DEG C when the length of germs of germinated rice is 0.5-1.0 mm to obtain the germinated milled rice. In the production method, the germination ratio is more than 95 percent, Gamma-aminobutyric acid is more than 60mg every 100g of germinated rice, and the water content is 12-15 percent. The invention has simple process, reduces the microbial contamination in the germinating process and solves the difficult problems of brown stains, cracking, and the like in the drying process; and the germinated milled rice obtained by the method is better than germinated brown rice and milled germ-retaining rice on the taste, and has good colors, rich nutriments and strong heath care function.

The invention relates to wolfberry and jujube health promotion milk and a preparation method of the health promotion milk, belonging to the technical field of modulated milk. The wolfberry and jujube health promotion milk consists of the following raw materials by weight percent: 80-90% of raw milk, 2-3% of wolfberry concentrated juice, 1-2% of jujube concentrated juice, 0.5-10% of crystal line fructose, 0.1-0.3% of a stabilizer, 0.005-0.1% of edible essence, 0.5-3% of longan concentrated juice, 0.05-0.1% of Chinese yam polysaccharide, 0.05-0.5% of black sesame powder, 0.1-0.5% of honey and the balance of soft water. By being scientifically proportioned according to the health promotion principle of traditional Chinese medicines and prepared through an advanced processing process, the wolfberry and jujube health promotion milk is natural and pure in taste and rich in nutrition and remains nutritional ingredients and active ingredients of natural health products such as milk, wolfberry, jujube, longan and Chinese yam up to the hilt, so that the beneficial ingredients of each raw material are brought out the best in each other and the health function is strong.

The invention discloses walnut meal composite nutrition powder and a preparation technology of the walnut meal composite nutrition powder. The preparation technology of the walnut meal composite nutrition powder comprises the steps that (1) pearl barley powder and walnut meal powder serve as main raw materials, extrusion processing is carried out on the raw materials through a bulking machine under the conditions that the extrusion temperature is 150DEG C-170DEG C, and the screw speed is 540-580r / min, and pearl barley and walnut powder extruded materials are obtained; (2) the extruded materials are smashed to form powdery materials with the specification of being larger than 100 meshes, the powdery materials are placed into a homogenizer, sucrose and water are added, high-pressure homogeneity processing is carried out under the conditions that the pressure is 20-25MPa, and the temperature is 70-80DEG C, then, composite probiotics inoculated fermentation processing is carried out on the materials to form walnut meal composite fermentation liquid, and spray drying processing is carried out on the walnut meal composite fermentation liquid to obtain the walnut meal composite nutrition powder. The walnut meal composite nutrition powder and the preparation technology of the walnut meal composite nutrition powder have the advantages of being simple in processing technology, low in manufacturing cost, capable of making full use of the nutrition complementary advantage of the raw materials, capable of achieving all nutritional functions of the walnut meal raw materials, good in quality of products, good in taste of the products, rich in nutrient of the products, stable in quality and performance of the products and the like.

The invention provides a preparation process of socks. The preparation process comprises the following steps of: firstly preparing nano bamboo-carbon fibers and nano silver fibers into mixed strips by procedures such as opening picking and cotton carding, then preparing nano jute fibers into strips by procedures such as opening picking and cotton carding, and then preparing the mixed strips of the nano bamboo-carbon fibers and the nano silver fibers and the nano jute fiber strips into blended yarn of the nano bamboo-carbon fibers, the nano jute fibers and the nano silver fibers by drawing, roving and fine-yarn spooling, and finally preparing knitted or woven fabrics and further preparing the socks. The invention discloses a preparation process of the socks. In the method, all fiber materials are fully mixed, carded into strips, and prepared into yarns, and the effects of all the fiber materials are remained; and by adopting the socks prepared by the method, the far infrared ray can be released, negative ions can be generated, the deodorization and sterilization are achieved, the health-care function is strong, the material is uniform, the texture is soft, the handfeel is comfortable, and the warming and the durability are achieved.

The invention discloses a proportion of raw materials of Chinese wolfberry milk, and relates to a method for preparing the Chinese wolfberry milk. The method comprises the following steps of: (1), mixing a sweetening agent, a stabilizing agent and crystalline fructose; (2), mixing Chinese wolfberry condensed juice, red date condensed juice, honey and edible pure alkali and performing polyethylene (PEF) treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 150-200 mu S, and the pulse frequency of 200-300Hz; (3), pre-treating the raw material milk and performing the PEF treatment, wherein the optimal parameters comprise 20-40kV / cm of electric field intensity, the pulse time of 400-600 mu S, and the pulse frequency of 200-300Hz; (4), mixing a material liquid; (5), performing the PEF treatment on the mixed liquid to mix; (6), mixing the mixed liquid with essence; (7), performing secondary homogeneity on the mixed liquid; and (8) performing ultra-high temperature sterilization (UHT) on the mixed liquid to obtain the Chinese wolfberry milk.

The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.

The invention provides a preparation method of cordyceps militaris compound wine. The preparation method comprises the following steps: selecting and drying high-quality cordyceps militaris fruit bodies and obtaining cordyceps militaris superfine powder by adopting the low temperature superfine grinding technology; fully and uniformly mixing the cordyceps militaris superfine powder with high-quality spirit with high alcohol content, then putting the mixture in a ceramic wine jar to be soaked, controlling the room temperature of the ceramic wine jar to be 15-20 DEG C, stirring the mixture periodically, filtering the solution and taking the supernatant, thus obtaining the cordyceps militaris wine base; blending the cordyceps militaris wine base with a blending liquid to prepare the drink wine with an appropriate alcohol content. The preparation method is simple in steps, has low equipment requirements and is controllable in quality and low in cost and the active ingredients in the body of the cordyceps militaris compound wine prepared by the method are abundant and measurable.

The invention provides a processing method of instant hot and sour laver, belonging to the edible seaweed food field. The instant hot and sour laver is characterized by being prepared from the following raw materials by weight parts through laver fermentation: 100 parts of the heated laver, 100 parts of salt aqueous solution, 2-4 parts of rice wine, 4-6 parts of sugar, 2-4 parts of dried chilli, a proper amount of garlic and 2-3 parts of lactic acid strain aqueous solution, wherein, percentage concentration by weight of the salt aqueous solution is 3%-5%. The processing method comprises the following steps: a. activating a lactic acid strain and preparing enlarged culture solution; b. preprocessing a laver raw material; c. carrying out sealed fermentation; and d. sterilizing. By adopting the processing method, nutrient components of the laver are not lost, unique delicious flavor is not lowered and delicate flavor is enhanced; and the obtained instant hot and sour laver is crispy, tender and delicious, easy to be absorbed and convenient to be eaten and has high nutritional value, strong healthcare function, simple processing technology and low production cost.

The invention relates to refined astragalus mongholicus health wine and a preparation method thereof and belongs to the technical field of drinking wine. The preparation method of the refined astragalus mongholicus health wine comprises the following steps: with milled glutinous broomcorn millet, astragalus mongholicus, sealwort, yeast for making hard liquor and yeast as raw materials, firstly milled glutinous broomcorn millet is soaked, cooked and dried in the sun, water is added for fermentation, then astragalus mongholicus, sealwort, yeast for making hard liquor and yeast are added and fermentation is carried out, and then a certain amount of white wine is added and fermentation is carried out continuously, so that mash is obtained; then pressing and filtering are carried out on the mash, wine liquid and mash liquid are separated, the separated wine liquid is clarified, and supernatant liquor is taken, so that raw wine is obtained; the raw wine is sterilized and brewed into old wine, alcohol content and sugar content of the old wine are adjusted, and finally filling, sterilizing and packaging are carried out, so that the refined astragalus mongholicus health wine is obtained.

The invention discloses a method for making health-care pumpkin soy sauce. The method comprises the following steps: treating raw materials, steaming, fermenting, sunning sauce, seasoning, and packaging, so that the health-care pumpkin soy sauce is obtained. According to the invention, a pumpkin is used as the main ingredient and processed to make the health-care pumpkin soy sauce which has rich nutrition. By virtue of a fermentation method, the brewed pumpkin soy sauce has the color, flavor and palatable taste of the general bean soy sauce, in addition, the brewed pumpkin soy sauce has a stronger health-care function, is well sold and has good benefits, and the method is a new way to get rich. The processing method is simple, the equipment cost is low, and the implementation is easy. The method develops a new approach to deep processing of pumpkin materials.

The invention discloses ginkgo leaf scented tea which is prepared by taking ginkgo leaf, boxthorn leaf, pear slice, ophiopogon root, honeysuckle and monocrystal rock candy as raw materials, drying, pulverizing, mixing, disinfecting, sterilizing and packaging. The product has the functions of lowering serum and cholesterol, improving the proportion of cholesterol to phospholipid and lowering hypertension and can be used for relieving mental stress, clearing away the heart-fire, relieving restlessness, strengthening the middle-jiao and qi, resolving phlegm, relieving cough, tonifying yin, allaying fever, moistening skin, preventing senility, smoothing bowel, relaxing bowels, reinforcing spleen, relieving diarrhea, tonifying kidney and arresting seminal emission.

The invention relates to a Jinhua fungus Tianjian tea bag and a processing method thereof. The Jinhua fungus Tianjian tea bag comprises bag in which Tianjian is filled; and the Jinhua fungus Tianjian is characterized by being prepared through the flows of primary tea fermentation, tea material striking, tea material sorting, tea material blending, sterilization for pile fermentation, tea steaming, basket packaging, basket pressing, drying, tea liquor addition, piling, sterilization for pile fermentation, tea steaming, building, fungus generation, drying, unblocking, screening, drying for increase fragrance and packaging. The produced Jinhua fungus Tianjian tea bag is sufficient in the conversion of tea inclusions, rapid in tea liquor leaching speed, mellow in taste, strong in fungus fragrance, bright in soup color, high in grade and strong in healthcare function, has the characteristics of Fu tea, and is adapted to the requirement of the people for high grade.

The invention discloses enzyme food. The enzyme food comprises the following components in parts by weight: 20-25 parts of brown granulated sugar, 19-22 parts of fruit, 32-45 parts of vegetable, 10-16 parts of fruit juice, 10-25 parts of a raw fungus material, 18-30 parts of a raw cereal material, 8-15 parts of a raw bean material, 2-8 parts of a raw alga material and 16-20 parts of other plant raw materials; the enzyme food uses fruits, vegetables, cereals, fungi, beans, algae, the fruit juice and other natural plant raw materials, altogether more than 120 types, and the raw materials are environment-friendly and healthy; through adoption of a scientific material ratio, the obtained enzyme food has a stronger health-care function and a better mouth feel. The invention further discloses a preparation method of the enzyme food. A cypress barrel is used as a fermenting container, and a twice fermentation process is adopted, so that the fermentation time of the product is shortened and fermentation can be completed after about one month; meanwhile, in the preparation method, a sterilizing step is cancelled, so that active components in plant enzyme are greatly retained, the functionality and the mouth feel of the product are ensured, the production time is short, the process steps are few, and the cost is low.

The invention discloses roxburgh rose fruit beer which is prepared from the following raw materials in parts by weight: 500-850 parts of barley malt, 3-7.5 parts of hop, 7,000-8,500 parts of water, 200-300 parts of roxburgh rose fruit juice, 50-120 parts of medlar juice, 20-45 parts of gingko juice and 1-2.5 parts of yeast. The roxburgh rose fruit beer is prepared by adding auxiliary materials twice on the basis of the traditional fermentation technology for brewing the beer. By the invention,the effect of nourishing and health care is achieved while people enjoy the delicious taste of the roxburgh rose fruit beer.

The invention discloses a tartary buckwheat peach slice and a preparing method thereof. The tartary buckwheat peach slice adopts raw materials of sticky rice powder, walnut kernel, white sugar, maltose, vegetable oil and tartary buckwheat powder; the tartary buckwheat powder is prepared through shelling and pulverizing seeds of the tartary buckwheat to more than 160 meshes; when the peach slice is prepared, the tartary buckwheat powder and the sticky rice powder are mixed to prepare mixed powder; and the tartary buckwheat powder accounts for 20 to 30 percent of the mixed powder. The tartary buckwheat peach slice abundantly contains flavone, has exquisite mouthfeel, unique flavor and is easy to digest and absorb.

The invention provides a production method of milled germ-retaining germinated rice, which mainly comprises the following steps: selecting unhulled rice, hulling rice, removing impurities, screening to obtain high-grade brown rice, classifying, cleaning and sterilizing, soaking, germinating, rinsing, drying, lightly grinding by a germ preserver, coating by chitosan, and drying to obtain the milled germ-retaining germinated rice. The method has simple process, reduces the microbial contamination in the germinating process and solves the difficult problems of cracking, brown stains, easy overcooking, and the like in the drying process; and the milled germ-retaining germinated rice is better than germinated brown rice on the taste and accordant with green producing requirements, and has good colors and taste, rich nutriments and strong heath care function.

The invention discloses a compound nutrient soy milk cheese and a preparation method thereof. In the invention, soybeans and black beans are used as main raw materials through comprehensive technical measurement treatment to prepare the soy protein milk, the soy protein milk and a certain amount of milk are mixed to prepare the compound nutrient soy protein milk with complementary nutrition, the condensed directly-added freeze-dried lactobacillus fermenting agent is inoculated to ferment the compound nutrient soy protein milk, the milk curd is obtained, and the steps such as salinization, flavoring strengthening and pressing and the like are carried out to prepare the compound nutrient soy milk cheese. The compound nutrient soy milk cheese of the invention has the advantages of unique taste and rich nutrient, and the preparation method of the invention has the characteristics of low production cost and capability of large-scale production, adaptability for national conditions, and the like.

A preparation method of mugwort fiber comprising following steps: 1) washing to remove contaminant such as mud and dust on stems and leaves of the mugwort; 2) air drying at low temperature so that volatile oil of the mugwort is kept during water removal; 3) mechanical crushing completely using physical method; 4) mugwort pulping by fully mixing mugwort with dispersing agent and solvent, etc.; 5) spinning by dry method and wet method and extrusion spinning; 6) washing; 7) drying; 8) cutting. The mugwort fiber prepared by the invention has good moisture absorption and moisture transmitting performance, soft hand feel, bacteria resistance and bacteriostasis, expelling insects and mosquitoes, peculiar smell removing, and blood circulation promoting functions and health care property.

The invention discloses nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles. The noodles are prepared from the following raw materials: wheat flour, Chinese mahogany sprouts, selenium-enriched eggs, selenium-enriched malt, table salt, wheat oligopeptide, selenium-enriched grape-seed oil, soybean lecithin and Abelmoschus manihot gum. The nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles provided by the invention are rich in raw materials, and complete in nutrition. Addition of the wheat oligopeptide, the organic selenium and the Chinese mahogany sprouts makes the noodles chewy, smooth and delicious in taste; moreover, the noodles are also safe, healthy, high in absorption and utilization ratios as well as improved in nutrition, flavor and healthcare functions. Thus, the noodles are capable of promoting growth and development of the children, enhancing immunity, preventing cancer, resisting oxidation, delaying senescence and prolonging life. The Chinese mahogany sprout has a long picking period, and is delicious in taste, rich in nutrition, strong in healthcare functions and economical in resource and cost after treatment. By freezing and drying, the noodles are capable of preserving protein activity and spatial network structure, so that the noodles have excellent rehydration properties, chewiness, tensile resistance and cooking qualities. The packaged noodles are sterilized by radiation, so that shelf lives of the noodles are prolonged.

The present invention belongs to the field of health-care beverage, particularly relates to a nutrient tea containing red ginseng. The nutrient tea has the ingredients in terms of parts by weight as follows: 3-9 parts of red ginseng, 6-10 parts of white chrysanthemum, 6-15 parts of ophiopogon japonicus, 6-15 parts of medlar, 6-15 parts of arillus longan, 6-30 parts of walnut meat, 6-15 parts of jujube, and 3-9 parts of rock candy. The nutrient tea containing red ginseng can nourish vigour, tonify kidney and increase emission, nourish blood and moisturize dryness, promote the production of body fluid to quench thirst, nourish heart and spleen, relieve uneasiness of body and mind, and improve intelligence.

The invention discloses a protein powder middle-dimensional capsule, which is characterized by the following: adopting refined soy and pollen to allocate pollen group with fat less than 2wt%, water less than 7wt% and sand content less than 0.03wt%.

The invention discloses blueberry composite powder high in anthocyanin content and a preparing method thereof.Blueberry powder with natural color, flavor and mouthfeel are scientifically combined with functional products including lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder and oligosaccharide, so that the nutritional value, food security and healthcare effect of the blueberry composite powder are effectively improved, and the probiotic property and quality stability of the blueberry composite powder are improved remarkably.Compared with existing blueberry composite powder, the blueberry composite powder high in anthocyanin content has the advantages that components are simple, color, flavor and mouthfeel are natural, nutritive value is high, healthcare function is good, the content of bioactive substances is high, the number of probiotics viable organisms is large, probiotic property is high, the number of species of probiotics functional metabolites is large, the content is high, food security is high, and storage life is long.