70 results about "Chanterelle" patented technology

A method for treating human skin comprising the steps of a) identifying a subject deficient in caspase-14; wherein the caspase-14 deficiency is identified by the presence of a skin condition selected from the group consisting of eczema, xerotic skin, and skin dryness in at least one skin zone of the subject; and b) activating caspase-14 in human skin by administering to a subject in need thereof a therapeutically effective amount of a composition comprising one or more extracts selected from the group consisting of litchi, glasswort, peach, soja seed, sweet basil, cucumber, chanterelle, leek, kiwi fruit, rhubarb, grapefruit, wheat, raspberry, plum, and mixtures thereof.

The invention discloses dry honey powder with the taste of blueberry and a preparation method of the dry honey powder. The dry honey powder consists of the following raw materials: honey, blueberry, orange juice, waxberry, coix seed, cushaw flowers, fragrant mushroom powder, chickpeas, sesame leaves, lentils, umbilicaria esculenta, white kidney beans, hericium erinaceus, Chinese wolfberry, chanterelle, astragalus membranaceus, coastal glehnia roots and the like. The dry honey powder disclosed by the invention has the benefits that the dry honey powder disclosed by the invention is delicious in taste and moderate in sour and sweet degrees, and has the efficacies of enhancing the spleen and the stomach, promoting circulation of qi and blood and inducing urination, and the dry honey powder can realize the effects of nourishing and whitening faces of people, moistening skins of the people, promoting intestinal health and improving the immunity of a human body when people eat the dry honey powder for a long term.

The invention discloses a mushroom soup and a cooking method thereof. The raw mateirals of the mushroom soup include chanterelle, toadstool, fungus suillus, chanterelle, boletus erythropus, sarcodon aspratum, bamboo fungus, gloeostereum insarnatum, tricholoma matsutake, tremella auramtialba, club fungi, cepe, hericium erinaceus, pleurotus eryngii, gomphidius rutilus, cordyceps sinensis, helvella elastica and flammulina velutipes. The cooking method comprises the following steps: soaking the raw materials, heating for more than three hours under big fire, wherein during the heating process, the soup is stirred uniformly for many times and floating foams on the surface are removed in time; after foam is removed, further heating under soft fire, wherein the soap is stirred for many times during the heating process; stopping heating, covering with a cover, standing for precipitation, thus obtaining the mixed mushroom soup. In the raw materials, the mushrooms are matched scientifically and reasonably, thus the mushroom soup is suitable for various people. In the cooking method, characteristics of various mushrooms are put into a full play, the taste and the fragrance components are mixed together, the nutrition and the taste are the best, and the mushroom soup has extremely high northern regional features, specific mushroom smell is kept, the efficacies of improving the immunity and the like are achieved, and the mushroom soup is suitable for people with various physiques.

The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The invention relates to an extraction method of chanterelle mycelium polysaccharide. The method comprises the following steps: (1) a potato glucose agarslantculture-medium is prepared; (2) a seed medium is prepared; (3) a fermentation medium is prepared; (4) chanterelle mycelium is inoculated to the potato glucose agarslantculture-medium and undergoes constant temperature incubation to obtain a slant strain; (5) the slant strain of 1cm<2> is inoculated to the seed medium and undergoes shake cultivation to obtain a strain seed liquid; (6) the strain seed liquid is inoculated to the fermentation medium and undergoes shake cultivation to obtain a fermentation broth; and the fermentation broth undergoes centrifugation, washing, drying and grinding to obtain a mycelium dry powder; (7) the mycelium dry powder firstly undergoes supersonic extraction and then is extracted to obtain a polysaccharide leach liquor; (8) the polysaccharide leach liquor undergoes centrifugation, filtering and condensation to obtain a polysaccharide concentrate; (9) a Sevag reagent is added into the polysaccharide concentrate and centrifugation is conducted to obtain a polysaccharide extract; (10) ethanol is added into the polysaccharide extract and standing is conducted to obtain a precipitate; and (11) and the precipitate undergoes centrifugation, washing and drying to obtain the polysaccharide dry material. The extraction method provided by the invention has advantages of simple operation, low cost and high polysaccharide yield.

The invention discloses a matsutake seasoning and a preparing method thereof. The matsutake seasoning is prepared from, by weight, 8-12 parts of matsutake enzymolysis superfine powder, 4-7 parts of lentinula edodes enzymolysis superfine powder, 3-6 parts of bolete enzymolysis superfine powder, 3-6 parts of chanterelle enzymolysis superfine powder, 19-30 parts of vegetable powder, 5.3-8.6 parts of spice powder, 15-25 parts of table salt, 5-8 parts of white granulated sugar and 5-10 parts of chicken meal. According to the matsutake seasoning prepared with the preparing method, no food additive is added, the tasty and aromatic flavor of the product is completely from natural food materials, and the tasty flavor of the product is obviously higher than that of existing edible mushrooms.

The invention discloses edible fungus boiled dumplings made of puffed coarse cereals and a preparation method of the edible fungus boiled dumplings. The preparation method utilizes wild edible fungi such as tricholoma matsutake, fungus suillus and chanterelle or a part of planted edible fungi such as agrocybe cylindracea as main stuffings of the boiled dumplings, and comprises the steps of respectively or completely processing coarse grains such as corn, mung bean, buckwheat, broomcorn and black rice into mixed powder of wheat flour capable of being mixed at a certain ratio by a special technology, namely a semi-puffing technology to prepare into the dumplings skin materials which can be stably molded, so as to prepare into the flavored dumplings with unique flavors of the coarse grains and edible mushrooms and high nutrition value by a manual or mechanical molding technology; and forming an industrial product to sell by quick-freezing methods. The product is unique in production technology; and the problem that cellulose and grain wax component in the coarse grain material coat starch and protein, so as to remove coarse mouthfeel in the coarse grain material can be effectively solved, so that the product is exquisite and moist in palatability, and is especially easily absorbed.

A method of cosmetic care comprising activating capsase-14 expression in skin deficient in caspase-14 expression by applying, on at least one skin zone in need thereof, an effective amount of a plant extract selected from the group consisting of litchi, glasswort, peach, soja seed, sweet basil, cucumber, chanterelle, leek, kiwi fruit, rhubarb, grapefruit, wheat, raspberry, plum, and mixtures thereof, to activate caspase-14 expression in said skin.

The invention discloses a camellia seed oil hand cream capable of resisting wrinkles and whitening skin and a preparation method thereof. The hand cream is prepared from the following raw materials: camellia seed oil, grape seed oil, snake oil, beewax, ethylene glycol monostearate, ethylene glycol, spirulina polysaccharide, malic acid, fungus extract and traditional Chinese medicine extract. The fungus extract is prepared from the following raw materials: chanterelle and russula vinosa lindblad. The traditional Chinese medicine extract is prepared from the following raw materials: radix astragali, rhizoma atractylodis macrocephalae, maca, fructus akebiae and rhizoma bletillae. The preparation method of the camellia seed oil hand cream comprises the following steps: uniformly mixing the rawmaterials, heating the raw materials to 70-80 DEG C, dissolving, then cooling to 25-28 DEG C, adding spirulina polysaccharide, emulsifying and homogenizing the materials in a homogenizer to prepare the camellia seed oil hand cream. After the camellia seed oil hand cream is applied, a moist protection film can be formed on the surface of the skin, so that the skin moisture is not excessively lost,the skin elasticity is retained, the skin whiteness is improved, and the problems of kraurosis, rahagades and decrustation and the like can be solved.

The invention discloses a method for extracting natural mushroom extract from edible mushrooms and preparation method of condiment rich in mushroom extract. The extraction method comprises the following steps: (1) mixing tricholoma matsutake, chanterelle, and bolete according to a mass ratio of 1:1:1, then mixing the mushrooms with yeast powder according to a mass ratio of 10:1, mixing the mixture with water according to a mass ratio of 1:10, grinding, homogenizing, and maintaining a temperature of 90 to 100 DEG C for 10 to 20 minutes; (2) cooling the temperature to 40 to 60 DEG C, adjusting the pH to 5-7, carrying out enzymatic hydrolysis for 0.5 to 2 hours at a constant temperature under the effect of ultrasonic waves, filtering to obtain liquid extract, wherein the ultrasonic power is 300 to 600 W, the ultrasonic time is 20 to 50 minutes, the ultrasonic frequency is 8 to 20 kHz, in the enzymatic hydrolysis, the enzyme preparation accounts for 2 to 5% of the total weight of materials and is composed of neutral protease, 5'-phosphodiesterase, and cellulase; (3) maintaining a temperature of 90 to 100 DEG C to kill the enzymes; (4) condensing the liquid extract under reduced pressure. The provided method has the advantages of mild conditions, high efficiency, low cost, and high safety.

The invention discloses an artificial domestication cultivation method for wild chanterelle, and relates to the technical field of edible mushroom cultivation. The wild chanterelle serving as a strain is obtained by strain separation and artificial domestication cultivation of stock cultures and cultivated species, so that wild resources of the species are protected, the supply of the market species of rare chanterelle is enriched, and higher economical and social benefits are achieved; meanwhile, the artificial domestication cultivation method is simple, low in pollution, pure in strain and easy to operate; by the adoption of a unique bagged material cultivation method, the cultivation period is shortened; the obtained stain is inoculated to cultivation mycelium, so that the germination rate is 82.5 percent, which is higher than that of the conventional method (56.5 percent) by 26 percent; therefore, the artificial domestication cultivation method is worth to be popularized and applied industrially.

The invention relates to the field of broiler breeding, and discloses a method for preventing and treating chicken coccidiosis of broilers. Broiler chicks in 1 to 3 weeks drink an intestine protection agent; the intestine protection agent is prepared from the following raw materials: raw liquorice roots, tetrandra roots, apricot kernels, fructus evodiae, silkworm excrement, fructus forsythia, rhizoma bletillae, talcum powder, rhizoma ligustici wallichii, coix seeds, chanterelle, red phaseolus bean, rhizoma pinelliae, trichosanthes roots, lepidium seeds and woodlouse; the effect of inhibiting the schizogamy and gametogamy of coccidium in a parasitifer body can be achieved, so that the goal of reducing the reproductive quantity and the injection quantity is realized; the prevention effect is good; the disease resistant capability improvement is fast; the coccidium cannot generate drug resistance; the reinfection is prevented; the anti-coccidium index reaches 199.

The invention discloses wild edible mushroom chafing dish seasoning and a preparation method thereof, and belongs to the technical field of food processing. The wild edible mushroom chafing dish seasoning is prepared from the following raw materials in parts by weight: 5-15 grams of truffle, 5-25 grams of morels, 5-20 grams of white ginseng, 5-25 grams of shiitake mushrooms, 5-20 grams of bolete,5-20 grams of collybia albuminosa, 5-20 grams of chanterelle, 5-20 grams of cold funguses and 5-20 grams of tricholoma matsutake. The preparation method comprises the following steps of taking raw materials, thoroughly cleaning the taken raw materials, performing drying, performing crushing, performing mixing, adding water, performing uniform blending, adding cellulase and protease, performing composite enzymolysis, performing decoction with soup stock, and performing concentration. The wild edible mushroom chafing dish seasoning disclosed by the invention is decocted from natural safe food materials, and various food materials are complementary in taste, so that the wild edible mushroom chafing dish seasoning has the advantages of warming and invigorating bodies without enabling people tosuffer from excessive internal heat, being delicious in taste, nourishing bodies, invigorating the spleen, stimulating the appetite, promoting digestion, being obvious in medical and edible effects,being convenient to eat and the like.

The invention discloses a method for preparing a liquid strain of chanterelle. The method comprises the following steps of: preparing a culture medium; inoculating chanterelle tissue at the joint of a cap and a stem of chanterelle; and culturing in a shaker. Compared with the prior art, the method has the advantages that: the chanterelle tissue is inoculated in a unique culture medium and cultured in the shaker, the process is simple and convenient, pollution is light, the strain is pure, the operation is simple, and a culture period is short (only 7-10 days); the obtained liquid strain is inoculated in a cultivation bag to produce chanterelle through bionics wild cultivation, and large-scale industrial production can be realized; and moreover, wheat grains can be added into the culture medium, mycelia are attached to the peripheries of the wheat grains in the shaker culture process, so that the culture time can be effectively shortened further.

The invention discloses organic phosphate fertilizer and a preparation method thereof. The organic phosphate fertilizer comprises, by weight, 30-40 parts of guanos, 20-30 parts of fishbone, 18-22 parts of fish scales, 30-35 parts of roe, 20-30 parts of chicken heads, 20-35 parts of oysters, 30-35 parts of water chestnut shells, 18-20 parts of chanterelle, 20-30 parts of egg yolk, 28-33 parts of green tea leaves, 18-20 parts of peases, 22-24 parts of duck pancreases, 15-18 parts of kelp residues, 20-23 parts of sea mud, 4-6 parts of yeast powder and 15-20 parts of ground phosphate rock. The organic phosphate fertilizer can increase the crop yield, improve the crop quality, accelerate tillering of grain crops, promote full seed formation and blossoming and fruit bearing and increase the fruiting rate.

The invention discloses a pig feed for increasing appetite and preventing diseases and a preparation method thereof. The pig feed is prepared from the following raw materials in parts by weight: 30-50 parts of wheat, 20-30 parts of sorghum, 10-15 parts of wheat middling, 5-10 parts of chrysanthemum meal, 10-15 parts of cereal chaff, 4-8 parts of bovine colostrum powder, 6-12 parts of biscuit dregs, 3-5 parts of maize pollen, 2-4 parts of eucommia ulmoides leaves, 3.5-4.5 parts of oyster sauce, 3-4 parts of neroli oil, 2-3 parts of bamboo vinegar, 4-6 parts of chanterelle powder, 1-3 parts of gynostemma pentaphylla, 1.5-2.5 parts of cashew kernels, 2-3 parts of torreya grandismerrillii, 2-3 parts of pearl powder, and 3-5 parts of modified mountain flour. The pig feed is not only good in palatability, and can increase the appetite of pigs and improve the feed intake of pigs, but also can provide nutritional ingredients such as rich proteins, minerals, vitamins and the like, and also can enhance the immunity of pigs, enhance the disease resistance of pigs, and lower the incidence of diseases, thereby increasing the growth speed of pigs, reducing the cultivation cost, and improving the slaughtering rate of pigs.

One or more extracts selected from the group consisting of litchi, glasswort, peach, soja seed, sweet basil, cucumber, chanterelle, leek, kiwi fruit, rhubarb, grapefruit, wheat, raspberry, plum, and mixtures thereof, in a dermatologically acceptable carrier for use in topically treating caspase-14 deficiency in human skin.

The invention discloses a chanterelle planting method, chanterelle hypha is planted in a mother fungi culture medium for enlarge cultivation, so that chanterelle mother fungi is obtained. The mother fungi is planted in a stock culture medium, so that the stock is obtained. The stock is grafted to a cut log for cut log cultivation or to a substitute for substitute cultivation for further fruiting cultivation. For 1000 kg log, 44 to 69 kg sporocarp can be harvested in the current year and 27 to 35 kg sporocarp can be harvested in the next year generally. For 1000 kg substitute, 52 to 74 kg sporocarp can be harvested in the current year generally. The method provided by the invention is easy and simple to apply, low in investment, quick in effect realization, easy to promote and avoids shortcomings of wild resources. By adopting the method, hypha growth speed is high and the daily growth speed of hypha can reach 16 mm / day, and the sporocarp biological science can reach 6.9 % to 12 %. The sporocarp is high in yield and good in quality.

The invention discloses functional edible mushroom seasoning powder and a preparation method thereof. The functional edible mushroom seasoning powder consists of the following raw material componentsin parts by weight of 5-12 parts of armillaria mellea, 2-5 parts of butter mushrooms, 2-5 parts of boletus aereus, 5-12 parts of agrocybe cylindracea, 2-6 parts of oyster mushrooms, 4-6 parts of poriacocos, 0.5-2 parts of sarcodon imbricatus, 2-4 parts of bamboo fungi, 0.5-2 parts of chanterelle, 0.5-4 parts of black fungi, 1-2 parts of golden fungi, 0.5-2 parts of cordyceps militaris, 0.5-2 parts of tricholoma matsutake, 0.5-2 parts of morchella esculenta, 2-5 parts of a white fungus extract and 20-30 parts of functional oligosaccharide. Seasoning powder products being rich in palatable taste, unique in flavor, high in nutrient value of products and high in eating efficacy can be obtained, and the products are good in eating mouth feel and long in quality guarantee period.

The invention discloses a functional food capable of removing heavy metal-Pb in the body. The functional food is characterized by comprising the following raw materials in parts by weight: 45-55 parts of potatoes, 2-3 parts of walnut oil, 8-13 parts of chanterelle, 7-10 parts of tricholoma matsutake, 0.3 part of yeast extract, 2-6 parts of avocado, 1-2 parts of muskmelons, 8-13 parts of water chestnuts, 9-13 parts of buckwheat, 15-19 parts of oats, 2-8 parts of dogwood, 3-8 parts of moutan bark, 0.6 part of potassium citrate and 0.2 part of lactic acid. The functional food has a unique small-size effect of nanoparticles, is relatively high in stability and absorption rate, is relatively favorable for absorption of Ca, Fe and other various nutritional ingredients, and is convenient for metabolite discharge of harmless elements such as Hg and Pb; while the heavy metal such as Pb and Hg are discharged, other microelements and ingredients cannot be affected and can be better absorbed.

A method of cosmetic care comprising activating capsase-14 expression in skin deficient in caspase-14 expression by applying, on at least one skin zone in need thereof, an effective amount of a plant extract selected from the group consisting of litchi, glasswort, peach, soja seed, sweet basil, cucumber, chanterelle, leek, kiwi fruit, rhubarb, grapefruit, wheat, raspberry, plum, and mixtures thereof, to activate caspase-14 expression in said skin.

The invention discloses a method for preparing a liquid strain of chanterelle. The method comprises the following steps of: preparing a culture medium; inoculating chanterelle tissue at the joint of a cap and a stem of chanterelle; and culturing in a shaker. Compared with the prior art, the method has the advantages that: the chanterelle tissue is inoculated in a unique culture medium and cultured in the shaker, the process is simple and convenient, pollution is light, the strain is pure, the operation is simple, and a culture period is short (only 7-10 days); the obtained liquid strain is inoculated in a cultivation bag to produce chanterelle through bionics wild cultivation, and large-scale industrial production can be realized; and moreover, wheat grains can be added into the culture medium, mycelia are attached to the peripheries of the wheat grains in the shaker culture process, so that the culture time can be effectively shortened further.

The invention belongs to the technical field of healthcare products, and discloses healthcare steamed stuffed buns. The healthcare steamed stuffed buns are composed of stuffing and wrappers. The stuffing is prepared from, by mass, 400-600 pats of pork, 300-400 parts of fresh bamboo shoots, 25-35 parts of onions, 90-100 parts of lentinula edodes, 90-100 parts of chicken fat and a proper amount of seasoning. The wrappers are prepared from, by mass, 450-550 parts of flour, 4-6 parts of baking powder, 6-8 parts of saccharomycetes, 45-55 parts of white sugar, 5-6 parts of milk powder and 200-250 parts of acer truncatum tea water. The acer truncatum tea water is prepared from, by mass, 70-90 parts of acer truncatum leaves, 5-10 parts of acer truncatum seeds, 5-10 parts of yellow lotus flowers, 5-10 parts of yellow chrysanthemum flowers, 1-5 parts of radix scutellariae and 5-10 parts of chanterelle. The healthcare steamed stuffed buns taste delicious and have the effects of expelling toxins and maintaining beauty.

A peptide juice compounded with yin-tonifying qi peptide and blueberry juice and a preparation method thereof, which belong to the technical field of liquid processing, and provide a new type of functional peptide juice food for the market. Take okra peptide powder, hazel mushroom peptide powder, abalone mushroom peptide powder, chanterelle peptide powder, oyster peptide powder, purple sweet potato peptide powder, wolfberry peptide powder, mulberry peptide powder, black rice peptide powder, sunflower seed peptide powder, tremella Peptide powder, mushroom peptide powder. These small molecule peptide powders have the effect of nourishing yin deficiency. Use these as the main ingredients. Then take polysaccharides, vitamins, trace elements, essential oils, etc. as auxiliary materials. These main materials and auxiliary materials are weighed, mixed, granulated, dried and packaged to make mixed peptide powder. Take pure blueberry juice and put it into fresh-keeping cans. According to the ratio of 1:50. Peptide Juice Made. It has the effect of supplementing nutrition.

The invention relates to a making method of chanterelle chips and belongs to the technical field of food processing. The method is characterized in that fresh chanterelle is used as the raw material and an appropriate amount of malt starch, refined salt, sucrose, pepper powder, cumin powder and soybean oil is used as the auxiliary materials. The method includes: selecting the materials, cleaning, blanching, dewatering, forming, mixing, frying and packaging. The making method has the advantages that the chanterelle chips made by the method are golden yellow in surface, fragrant and crispy in taste, rich in protein and crude fibers, capable of regulating human body metabolism, promoting digestion, increasing body immunity, improving eyesight and benefiting the lung, the intestines and the stomach and convenient to eat and has the delicious flavor of the chanterelle.

The invention discloses candied kiwi fruits suitable for crowds suffering from high blood pressure. The candied kiwi fruits are prepared from the following raw materials in parts by weight: 570-590 parts of kiwi fruits, 6-8 parts of radix puerariae, 2-4 parts of matcha powder, 5-8 parts of fried highland barley powder, 1-2 parts of cocoa, 7-9 parts of beef powder, 6-8 parts of hyacinth beans, 8-10 parts of asparagus, 2-4 parts of chanterelle powder, 3-5 parts of ligusticum wallichii, 6-9 parts of gastrodia tubers, an appropriate amount of glucose and an appropriate quantity of lactic acid bacteria. According to the candied kiwi fruits disclosed by the invention, fresh kiwi fruits are directly processed, the step of soaking the kiwi fruits in sugar for a long time is not needed, and sulphur dioxide is not needed to be used as a color fixative, so that the purposes of color protection, taste protection and corrosion resistance can be achieved; besides, in the process of making the candied kiwi fruits, the lactic acid bacteria are used for fermentation firstly, so that not only are the mouth feel and the product flavor improved, but also the fermented candied kiwi fruits can promote digestion, improve the ecological environment of the intestinal tracts, and improve the immunity of a human body; Chinese herbal medicines including the radix puerariae, the ligusticum wallichii, the gastrodia tubers and the like, which are added have the good effect of reducing blood pressure, and when the added Chinese herbal medicines are matched with other materials for use, the candied fruits are suitable for the crowds suffering from the high blood pressure to eat.

The invention discloses crisp melon vinegar drink and a preparation method thereof. The crisp melon vinegar drink is prevented from the following raw materials: crisp melon, cactus, alfalfa, chanterelle, sugarcane juice, turnip, Chinese wolfberry sprout, fresh herba houttuyniae, fructus hippophae, water caltrop starch, jackfruit, purple cabbage, snake melon, brewed white vinegar, honey, white granulated sugar, broadleaf holly leaf, pear leaf, rose hip, fructus amomi and the like. The crisp melon vinegar drink has the beneficial effects that the crisp melon vinegar drink disclosed by the invention is capable of keeping the original flavor, and fresh and green color of crisp melon juice, also has a special taste of the vinegar drink and a nutritional health care function beneficial to human health, and is convenient to process, store and transport, and the commercial production level is achieved.

The invention discloses a compound bacteria tea substitute with a digestion improving function and a preparing method thereof. The compound bacteria tea substitute comprises bamboo fungus, matsutake, coprinus comatus, morchella, chanterelle, enoki mushroom, hericium erinaceus, agrocybe cylindracea, Chinese torreya, semen cassia, mulberry leaf and lily. The preparing method includes smashing, mixing, pelletizing, sterilizing and packaging. The compound bacteria tea substitute can treat spleen-stomach deficiency and improve digestion, and is a novel health care product integrating nutrition and health care.

The invention discloses mulberry black tea beverage capable of lubricating intestines and losing weight and a preparation method of the mulberry black tea beverage. The mulberry black tea beverage is prepared from the following raw materials in parts by weight: 250-300 parts of fresh black tea leaves, 20-30 parts of mulberry stoste, 8-10 parts of potentilla anserine, 5-6 parts of kelp roots, 6-8 parts of chanterelle, 6-8 parts of banana meal, 10-20 parts of fresh mare's milk, a proper amount of beta-cyclodextrin, a proper amount of vitamin C, 1-2 parts of fenugreek, 1-2 parts of loquat leaves, 2-3 parts of polygonum multiflorum, 2-3 parts of embelia laeta, 3-4 parts of semen cassia and a proper amount of water. According to the mulberry black tea beverage capable of lubricating intestines and losing weight, in the preparation process, the fresh black tea leaves are firstly frozen; the freezing temperature is -20 DEG C; and the freezing time is 70-80 hours, so that the content of tea polyphenol and amino acid in the black tea can be increased; the smell of the black tea is relatively sweet; the quality of the black tea is improved; the acrid odor caused by oxidation of flavanol in a tea liquor can be adjusted by the added beta-cyclodextrin; and the added mulberry stoste has the effects of promoting salivation, lubricating intestines and delaying senescence.