453results about How to "With beauty" patented technology

The invention relates to a method for planting a tea trees, which comprises eight steps that are preparing the land, planting, managing a tea garden, removing weeds and insects and pests, fertilizing, trimming and managing water, wherein the fermented bio-organic fertilizer is applied, thus the tea trees are environmental-friendly; the organic fertilizer is balanced in nutrition with various nutrient elements, so the tea trees are conducive to absorb nutrition and the soil is prevented from hardening; and during the growth period, the tee trees can generate effective health care components that are good for human body. By adopting the planting method to produce and manage the tea trees, the tea trees have the advantages of high production, good quality and strong disease-resisting ability and the tea leaves have the characteristics of beautiful color, fragrance and sweetness, thus satisfying the requirements of safety, good quality and nutrition; and the regional resource advantages and characteristic industrial advantages are fully developed, thus further motivating the mountainous farmers to get rid of poverty and become prosperous and bringing good social and ecological benefits.

The invention relates to a tea saponin bath lotion and its making method. The tea saponin bath lotion comprises tea saponin essence and additives. The tea saponin is a pentacyclic triterpene saponin substance, has the performance of emulsifying, dispersing, wetting and foaming, and the pharmacological actions of resisting permeability and reducing inflammation, etc. With an inhibiting effect on a variety of skin pruritus and no toxic or side effect, the tea saponin has the characteristics of abundant foam, durability, strong detergency and the like, and can be compounded with other surfactants to prepare the bath lotion. Without toxic or side effect, the bath lotion has the effects of skin moistening, skin care, and water replenishing.

The invention relates to a composition, which is prepared from the following raw materials in parts by weight: 1 to 20 parts of lemon slices and 1 to 2 parts of stevia. Any single component or combination from lilies, honeysuckle flowers, globe amaranth and peony flowers can be added into the composition. In addition, the invention also relates to the use of the composition for the preparation of a healthcare product or a medicament or a product for prevention and treatment of hypertension, digestion aiding, obesity reduction, prevention and treatment of diabetes, freckle removal, wrinkle removal or skincare and throat clearing and nourishing.

The invention discloses fine dried noodles low in glycemic index and a making method thereof. The fine dried noodles are made from, by weight, wheat flour 25%-35%, soybean flour 25%-35%, purified water 20%-30%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, konjac powder 0.5%-1.5% and mineral substance 0.5%-1.5%. The fine dried noodles are based on the low-GI-value coarse cereal powder, use the added protein, dietary fibers, mineral substance and the like as nutritional materials, have good eating taste and belong to a high-fiber-content and low-fat healthy food. The fine dried noodles are suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods and further have the functions of eliminating toxin, beatifying face, dredging the channels, losing weight, relaxing the bowels, promoting appetite and the like.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The production process of noodles and sheet jelly of arrowroot starch includes the steps of: weighing arrowroot starch as main material, mixing partial starch first with cold water and then boiling water to produce cooked transparent paste; mixing the paste with other starch and water to produce milk with water content of 55-65%; forming film with the milk on stainless belt and steaming at 120-130 deg.c for 2-4 min; blasting to dry the starch sheet to water content of 40-50 %; freezing the starch sheet at 1-3 deg.c for 50-70 min; cutting into strips; secondary drying to water content of 13-15% and secondary cutting. The unique production process makes the noodles and sheet jelly products of arrowroot starch white, transparent, smooth and tough.

The invention discloses instant sweet potato starch noodles and a production method thereof. The instant sweet potato starch noodles comprise 70% of sweet potato starch, 10% of cassava starch and 20% of corn starch. The production method comprises the following steps of 1, raw material blending and pulp mixing, 2, self-curing and molding, 3, refrigeration and aging, 4, unfreezing, 5, washing and dehydration, 6, weighing and molding, 7, drying and examination, and 8, packaging. The production method utilizes pesticide pollution-free sweet potato starch as a main raw material and combines a traditional production technology. The instant sweet potato starch noodles are prepared carefully by an introduced high and novel technology, is pure and clean and has a white color, a soft and moist taste, a fresh and fragrant flavor and a high nutritive value.

The invention provides queen bee wine and a brewing method thereof. The queen bee wine contains bees and over 50-degree distilled spirits, wherein the bees can be honeybees and preferably are drone pupae, and can also be bee products such as royal jelly; and the ratio of the bees and / or the bee products to the distilled spirits is 1:2-1:10, preferably 1:3-1:7. The queen bee wine brewed by the method of the invention has the advantages of pure chroma and good mouthfeel.

The invention provides a method for processing mushroom-flavor chicken. The method comprises the procedures of marinating of chicken, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor chicken, the nutrients of the chicken and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the mushroom-flavor chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor chicken is healthy to eat.

The invention discloses a spiced beef which comprises beef, salt, white sugar, monosodium glutamate, gelatin, matrimony vine, eucommia, jujube, licorice, dried orange peel, haw, dahurian angelica root, ginger, dry capsicum, cassia, amomum tsao-ko, Chinese prickly ash, Chinese cassia tree, common fennel fruit, octagonal and aniseed. The spiced beef provided by the invention has advantages of rich nutrition, soft, tender and cooked meat quality, strong fragrance, proper taste and unique flavor. The meat contains high protein, low fat and high calcium. The spiced beef has health efficacy of invigorating spleen, appetizing, moistening lung, lowering lipid, reducing blood glucose and the like. Meanwhile, the spiced beef has effects of nourishing, calcium supplement, detoxification, skin beautification and pox-elimination.

The present invention relates to a method for preparing low impurity content, clear and transparent food-grade lecithin by utilizing inorganic ceramic membrane separation process, belonging to the field of separation and purification technology of food additive. Said method includes the following steps: using industrial hexane to dissolve feed-grade soybean lecithin to obtain its solution, using inorganic membrane to filter said solution at 40-55 deg.C, its filtering pressure is 0.1-0.4MPa, concentrating filtrate and evaporating so as to obtain the invented product.

The making process of nutritious wolfberry fruit and date vinegar includes heating bran at 100-120 deg.c for 20-400 min, adding bacteria strain S-324 at 32-36 deg.c, fermentation at 32-38 deg.c for 56-72 hr to prepare yeast, mixing kaoliang and the yeast for saccharifying fermentation, adding xiaoqu and saccharomycetes for liquid phase fermentation at 30-40 deg.c for 5-10 days, adding rice bran and husk for solid fermentation at 35-45 deg.c for 40-80 days, distillation, adding fruit and vegetable polysaccharide, adding wolfberry fruit and date steamed for 5-15 min, adding vinegar juice for reflux fermentation, ripening, disinfection, and packing. The vinegar of the present invention has rich vitamin C and vitamin E content, contains 18 kinds of amino acids essential for human body and thus has nutritive and health care functions.

The invention discloses a hydrogen-enriched water powder solid beverage. The hydrogen-enriched water powder solid beverage comprises the following ingredients in parts by weight: 80-90 parts of seaweed extracts or seaweed powder, 5-10 parts of resistance dextrin, 1-5 parts of maltodextrin, 1-5 parts of rice plumule extracts or rice plumule powder, 0.01-0.1 part of taurine, 0.01-0.1 part of vitamins, 0.01-0.1 part of potassium citrate, 0.4-0.8 part of sodium carbonate and 0.2-0.5 part of silicon dioxide.

The invention provides a method for processing marinated pork with bean fragrance. The method comprises the following steps of: marinating pork, cooking beans, mixing the pork and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated pork with the bean fragrance retains the nutrient components of the pork and the beans to the maximum extent; nitrite cannot be produced during processing; the marinated pork with the bean fragrance has high protein, low fat and rich nutrition, is spicy, delicious and rich flavor, has various effects of softening the blood vessel, moistening the skin, delaying aging and the like; under often use, body fitness can be realized; effects of complementing the calcium, reducing the lip and enhancing the activity and the energy are achieved; and effects of tonifying kidney and spleen and nourishing the stomach are also achieved.

The invention relates to a compound mulberry leaf beverage and a preparation method thereof. The beverage is prepared from the following raw materials and auxiliary materials in parts by weight: 2-3 parts of mulberry leaf, 2-3 parts of tangerine peel, 0.1-0.2 part of clarifying agent, 0.2-0.5 part of citric acid and 10-24 parts of sweetener. The compound mulberry leaf beverage of the invention has cool taste, is mellow, has the efficacies of clearing heat and detoxicating, relieving heat and sunstroke, suppressing of sweating, lowering blood fat and lowering blood sugar, and is especially suitable for diabetics.

The invention discloses a dragon fruit ice cream and a manufacturing method thereof. The dragon fruit ice cream is prepared from the following raw materials in parts by weight: 80-100 parts of dragon fruit, 100-120 parts of yogurt, 60-80 parts of milk, 8-10 parts of lemon juice, 5-10 parts of konjac powder, 10-20 parts of malt sugar, 10-20 parts of rock candy, 20-30 parts of white granulated sugar, and 20-30 parts of honey. The manufacturing method of the dragon fruit ice cream comprises the following steps: using peels of the dragon fruit to prepare jam filling, using the pulp of the dragon fruit to prepare the ice cream main body, and then dispersing fried sesames on the surface. Therefore, the ice cream is seemingly attractive and layered when being eaten; the ice cream is free of any food additive in the raw materials, keeps the fresh flavor and the rich nutrition of the dragon fruit, and further is special in appearance, rich in taste, green and healthy.

The invention discloses flower fragrant lychee wine. The flower fragrant lychee wine is prepared by following steps of firstly grinding lychee flesh into pulp by a colloid mill, adding cellulase into the pulp for enzymolysis, then adding pectinase for enzymolysis, and after finishing two times of enzymolysis, obtaining lychee juice through membrane concentration separation; washing fresh flowers, then sealing and soaking in red wine for 3-6 months, and infiltrating so as to obtain fresh flower extracting solution; blending the fresh flower extracting solution with the lychee juice, and adding wine active dry yeast into the blended solution for fermenting; finally ageing for more than 3 months so as to obtain the flower fragrant lychee wine. Natural nutritional ingredients and active ingredients in the edible fresh flowers are extracted by soaking in red wine and are fermented with lychee juice to prepare the wine, the prepared wine is rich in fragrance and sweet taste of fresh flowers, has low alcoholic strength, and has beauty and health effects; heavy alcohol and bitter taste of the lychee fermentation wine or lychee distilled wine prepared by traditional technologies are eliminated.

The invention discloses a lucerne red date rice cake food, which comprises the following raw materials in proportion by weight: 10 to 18 cups of glutinous rice, 7 to 12 cups of non-glutinous rice, 2 to 5 cups of lucerne seedling powder, 1 to 4 cups of red date, 1 to 4 cups of chestnut, 1 to 3 cups of white sugar, 10 to 20 grams of refined salt, and proper amount of currant (in terms of a 100-milliliter cup as a standard). The processing technique comprises the following steps: soaking the raw materials (rice); peeling and removing cores (red date and chestnut); mixing (adding powder and proper amount of water) and steaming the raw materials; and cutting the product into blocks to be shaped. The processing technique adds young stem leaves of purely natural pollution-free high-quality lucernes as the raw material which is processed into high-quality pollution-free lucerne seedling powder through various processes. The lucerne red date rice cake food has functions of beautifying care, losing weight, promoting urination, removing acnes, preventing and improving cardiovascular and cerebrovascular diseases, and the like, and the prepared lucerne red date rice cake is rich in nutrition.

The invention discloses an ultra-micro instant granule comprising black fungus and having a lipid reducing effect. The instant granule comprises the following components in parts by weight: 4.5-5.5 parts of black fungus ultra-micro powder, 2.5-3.5 parts of degreased black soybean meal, and 2.5-3.5 parts of rock candy. The black fungus is subjected to airflow ultra-micro grinding, the problem that the absorptivity of functional components of black fungus is low is solved; meanwhile, a certain proportion of black soybean meal and rock candy are added, so that the problem that the black fungus ultra-micro powder is low in instant solubility and poor in taste is solved, and the healthcare function of black fungus can serve for human health. The instant granule has the advantages that the lipid reducing effect is remarkably superior to those of black fungus raw materials and black fungus coarse powder, is good in solubility and taste, has the physiological functions of reducing lipid, resisting thrombi, radiation, oxidation and tumors, reducing blood glucose, losing weight, beautifying, clearing away the lung-heat and the like, is suitable for being taken by the crowds of all ages, and has a good economic benefit.

The invention discloses a preparation method of vegetable dried meat floss with pleurotus eryngii. The vegetable dried meat floss is prepared with the pleurotus eryngii as a main raw material and is prepared through a soaking process, a smashing process, a blanching process in salt water for removing a fishy odor, a stir-frying process for enabling the pleurotus eryngii to be loosen, a flavoring process, and a microwave-drying process and the like. The vegetable dried meat floss with a pleurotus eryngii is less in the content of fat, and is less in calorie and cholesterol when compared with common dried meat floss, is more suitable for those whom are suffered from hyperglycemia, hypertension and hyperlipidemia, and is more to a mouthfeel and flavor of a vegetable dried meat floss with a pleurotus eryngii in market. The vegetable dried meat floss is delicious and healthy.

The invention provides instant food capable of decreasing blood lipid and blood pressure and a processing method thereof. The instant food uses buckwheat, oats, soybeans, mung beans, corns, peanuts, barleys, yams, hawthorn, tea plant flowers and phytostanol esters as raw materials. The instant food is prepared by cooking, grinding and mixing the natural food raw materials and a few raw materials serving as food and medicines. Being eaten for long term, the instant food can achieve the function of decreasing blood lipid and blood pressure. Besides, the instant food is convenient to be eaten andlow in cost, and has no toxic side effects.

The invention discloses a beautifying healthcare walnut cookie. The beautifying healthcare walnut cookie comprises, by weight, 50-60 parts of wheat flour, 40-50 parts of soybeans, 20-25 parts of walnuts, 2-3 parts of reed rhizome, 1-2 parts of cortex phellodendri, 1-3 parts of photinia serrulata leaves, 1-2 parts of caulis erycibes, 20-25 parts of lotus seed powder, 15-18 parts of yoghurt powder, 14-17 parts of bee pollen, 12-15 parts of brown sugar, 20-30 parts of pitaya, 1-2 parts of yeast, 1-2 parts of nutrition additives and an appropriate amount of water. The beautifying healthcare walnut cookie has the advantages that the wheat flour and the soybeans are used as main raw materials, and accordingly the beautifying healthcare walnut cookie is rich in nutrition elements such as carbonhydrate, protein and trace elements; the walnuts are added into the beautifying healthcare walnut cookie and contain rich protein, fat, carbonhydrate, various vitamin such as carotene and riboflavin and various trace elements and minerals which are necessary for human bodies and include calcium, phosphorus, iron and the like; effects of preventing hypertension and arteriosclerosis, caring brain and beneficiating intelligence further can be realized; comprehensive immune functions and the disease resistance of the human bodies can be improved owing to the bee pollen; effects of preventing senescence, beautifying, moisturizing and nourishing skin, promoting loss hair to gradually grow, keeping hair black and beautiful and the like can be realized.

The present invention relates to konjak dietary fiber healthcare biscuits and a preparation method thereof. The konjak dietary fiber healthcare biscuits are prepared by the following raw materials including, by mass, 30-50 parts of konjak powder, 20-30 parts of compound dietary fiber, 20-30 parts of whole wheat flour, 20-30 parts of purple sweet potato powder, 20-30 parts of vegetable oil, 5-8 parts of white granulated sugar, 3-5 parts of xylitol, 8-10 parts of egges, 10-15 parts of water, and 1-2 parts of leavening agent, wherein the compound dietary fiber is composed of apple dietary fiber, pawpaw dietary fiber and bamboo shoot dietary fiber with a weight ratio of 3:1:1. The konjak dietary fiber healthcare biscuits have comprehensive nutrition and have good healthcare effects.

The invention discloses rose and hawthorn fruit jam and a preparation method thereof. The rose and hawthorn fruit jam is mainly prepared from the following raw materials in parts by weight: 24 to 36 parts of rose and hawthorn in a weight ratio of 1 to 5, 1 to 3 parts of hibiscus sabdariffa, 8 to 12 parts of rhizoma dioscoreae, 4 to 6 parts of fructus lycii, 4 to 6 parts of red jujube, 30 to 40 parts of white granulated sugar, 2 to 4 parts of fructo-oligosaccharide, 0.5 to 1.5 parts of tea polyphenol, 0.1 to 0.2 part of citric acid and 0.2 to 0.3 part of sodium alginate. The rose and hawthorn fruit jam is prepared by processes of screening the raw materials, pretreating, softening, pulping, burdening, decocting, canning, sterilizing and the like. The fruit jam disclosed by the invention has the advantages of simple preparation process, delicate taste, moderate sourness and sweetness, aromatic flavor of the rose and the hawthorn, good gel property and bright luster; the fruit jam disclosed by the invention also has the efficacy of reducing blood fat, aiding digestion and beautifying skin.

The invention provides a corn oligopeptide powder and traditional Chinese medicine compound hangover alleviating beverage, wherein corn oligopeptide powder is adopted as a main raw material, six food materials having medicine food homology such as radix puerariae, flos puerariae, bergamot, pericarpium citri reticulatae, hovenia dulcis seed and tuckahoe are adopted as auxiliary materials, and taurine, vitamin C, honey and the like are added to prepare the hangover alleviating beverage with characteristics of sweet taste and refreshing. According to the present invention, the hangover alleviating beverage has effects of significant alcohol metabolism in vivo, rapid and effective hangover alleviating, and relieving of symptoms such as gastrointestinal discomfort, dizziness, headache and the like after hangover, and provides effects obviously superior to the existing commercial hangover alleviating beverages.

The invention discloses honeysuckle kudzuvine root beverage and a preparation method thereof, and belongs to the technical field of agricultural product processing. The honeysuckle kudzuvine root beverage is prepared by the following raw materials by weight: 10 to 90 parts of a kudzuvine root water solution, 10 to 90 parts of a honeysuckle water solution, 0.006 to 0.01 part of sucralose, 0.004 to 0.008 part of acesulfame and 0.3 to 0.7 part of xylitol. The preparation method comprises the following steps: adding the kudzuvine root water solution and the honeysuckle water solution according to the ratio, stirring for 20 to 40 minutes, and obtaining a compound liquid; roughly filtrating the compound liquid through a filter, then finely filtrating through a microfiltration filter, and obtaining a fine filtrate; adding a sweetening agent into the fine filtrate according to the ratio, and adjusting the pH value of the mixed solution to be 4.5 to 6.0, stirring, and obtaining the prepared liquid until the pH value is invariant, performing the processes of microfiltrating, heating, canning and sterilizing on the prepared liquid, and obtaining the product. The honeysuckle kudzuvine root beverage provided by the invention makes full use of the waste in the kudzuvine powder and honeysuckle distillate production, the nutrition is rich, and the taste is good.

The invention discloses a method for producing beverage by taking bamboo juice and mulberry juice as raw materials. The method comprises the following steps: (1) mixing 200mL of the bamboo juice with 100mL of the mulberry juice, adding sweeteners and acidity regulations to the mixture, and then adding water to 1000mL for constant volume; (2) blending: adjusting the pH value of the solution obtained in the step (1) to 4-5.5; (3) filtering: filtering kieselguhr in the blended solution obtained in step (2), and removing solid matters; (4) sterilizing: after preheating, sterilizing at 130 DGE C for 5 seconds by using a UHT (ultra heat treated) sterilization machine; and (5) directly filling in bottles after precision filtration.

The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.

The invention relates to a nutrient health product capable of preserving health, and the health product is a medicinal liquor prepared from safflower, ganoderma, medlar extract and dry red wine.