229 results about "European black currant" patented technology

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention discloses a method for extracting Chinese-style mixed-fragrance cigarette juice for an electronic cigarette. Tobacco leaves, tobacco shreds or tobacco powder of flue-cured tobacco, burley tobacco and aromatic tobacco are mixed, cigarette feed liquid or at least one of cocoa powder, licorice, honey and blackcurrant extracts is added, the mixture is subjected to destructive distillation by different temperature sections, and fractions are collected. The fractions collected by the method can directly serve as electronic cigarette juice, and cigarette essence perfume having characteristic flavor, or edible essence perfume also can be added to enrich the styles of the electronic cigarette juice; the electronic cigarette juice collected by the method has the style characteristic and flavor similar to those of a Chinese style blended type cigarette, mildness and sweetness of VIRGINIA and pungency and appetizing of an aired cigarette are realized, and the aftertaste is pure.

The invention relates to a composite plant enzyme as well as a preparation method and an application thereof. The composite plant enzyme is prepared from cereals and fresh fruits through processes including enzymolysis, probiotic fermentation, freeze drying and the like, wherein the cereals comprise buckwheat, oats, brown rice, tartary buckwheat bran, wheat germ and the like; the fresh fruits comprise rosa roxburghii tratt, papaya, mulberries, blackcurrants, blueberries, sea-buckthorn, hawthorn fruits and the like. The composite plant enzyme is stable in quality, sour and sweet, has overflowing faint scent, contains rich active enzymes required by human metabolism as well as nutrients such as flavonoids, vitamins, minerals and trace elements, has various nutrition and health care values and is particularly applicable to prevention and treatment of capillary hemorrhage caused by fragility improvement of blood vessels, and the nutrients are absorbed by human bodies easily. The preparation technology of the composite plant enzyme is simple, the product property is stable, the production cycle is short, and important development value is provided.

The invention relates to a preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage. The preparation method comprises the following steps: pulping black currant fruit and then carrying out enzymolysis with pectinase so as to obtain black currant juice; based on grape wine active dried yeast as a wine yeast, carrying out low-temperature alcohol fermentation; carrying out acetic acid fermentation with AS1.41 acetic acid bacteria so as to obtain the fermentation type black currant fruit vinegar; and adding raw materials such as a flavor agent, a sweetener, a sour agent, the black currant juice, oligosaccharide, purified water and the like in the fermentation type black currant fruit vinegar to prepare the black currant fruit vinegar beverage. The preparation method comprises the following process flows of selecting and washing the black currant fruits, washing and pulping, carrying out enzymolysis, filtering, conditioning components, carrying out alcohol fermentation, carrying out acetic acid fermentation to obtain the fermentation type black currant fruit vinegar, blending, homogenizing, filling, and sterilizing so as to obtain the black currant fruit vinegar beverage. The technical scheme provided by the invention is practicable; the produced fermentation type black currant fruit vinegar and fruit vinegar beverage are rich in fruit fragrance, good in taste and rich in nutrition. The process technique is simple, and is easy for industrial production.

The invention relates to a fruit seed protoplasm liquid preparation method and a beverage prepared from the fruit seed protoplasm liquid. The fruit seed protoplasm liquid preparation method comprises the following steps: cleaning dried fruit which are sorted, wherein the dried fruit is one or several of black wolfberry fruit, blackberry, blackcurrant, lonicera edulis, mulberry fruit and grape seeds; adding 5 to 10 times of water for soaking according to the weight part of the dried fruit, and grinding pulp, wherein a rough grinding machine is adopted for rough grinding and an ultrafine grinding machine is adopted for fine grinding, so that crude fibers are thinned, plant cells are crushed, and the protoplasm liquid of which the fine grinding liquid grain size is less than or equal to 10 mu m, and the fruit seed protoplasm solid content is greater than or equal to 10 percent in parts by weight is obtained; concentrating the protoplasm after the protoplasm is subjected to enzymolysis and enzyme deactivation into the fruit seed protoplasm concentrate of which the solid content is 50 to 70 percent for later use, or performing aseptic filling after the fruit seed protoplasm concentrate is subjected to ultra-high temperature sterilization. By adopting the method disclosed by the invention, functional components, namely procyanidine and anthocyanin, of the original fruit do not lose, and meanwhile, fruit peels and fruit seeds are subjected to enzymolysis through the enzymolysis technology, so that the fruit peels and the fruit seeds which cannot be absorbed by a human body can be subjected to enzymolysis to form nutritional components and functional components which can be absorbed by the human body.

The invention discloses stone-milled black cereal nutritional dried noodles, which are prepared from the following raw materials in part by weight: 60 to 70 parts of stone-milled triticale flour, 20 to 30 parts of stone-milled black soybean flour, 20 to 30 parts of stone-milled black corn flour, 15 to 20 parts of stone-milled black glutinous rice flour, 10 to 15 parts of stone-milled black sesame powder, 10 to 15 parts of stone-milled black peanut powder, 10 to 20 parts of blackcurrant powder, 3 to 5 parts of dark plum juice, 3 to 5 parts of black grape juice, 8 to 12 parts of lotus seed powder, 8 to 12 parts of olive powder, 5 to 10 parts of black jujube powder, 2 to 5 parts of lily powder, 2 to 5 parts of Chinese yam powder, 4 to 8 parts of astragalus powder, 4 to 8 parts of Chinese angelica powder, 5 to 10 parts of dark brown jam, 1 to 2 parts of refined salt, and 0.2 to 0.3 part of dietary alkali. The produced dried noodles are slightly ash black, have thick wheat aroma and unique flavor, are rich in a large quantity of nutritional components such as protein, fat, amino acid, vitamin and mineral substances, also contain a large quantity of natural pigments such as anthocyanin and chlorophyll belonging to flavone or flavonoid compounds, have the health-care effects of nourishing yin, moisturizing lung, delaying senescence, reinforcing qi, nourishing blood, enhancing immunity, keeping brain health, maintaining mental tranquility and the like, and integrate nutrition and food therapy.

The invention discloses a raspberry and the like mixed berry enzyme and a preparation method thereof. The raspberry and the like mixed berry enzyme is prepared from berries including, by weight, 35-40% of red raspberry, 25-30% of blackberry, 10-15% of mulberry, 7-10% of wolfberry and 10-13% of blackcurrant, and 5-10% of small berries including strawberry, cranberry, sea buckthorn, indigo and blueberry are additionally added as raw materials. Special microbial strains are added for multi-step scientific fermentation to obtain a compound berry enzyme, and different strains are adopted for step-by-step fermentation at different stages to meet requirements of human body on enzyme in the aspects of health, nutrition and efficacy. The preparation method includes: pre-treating raw materials; smashing and canning the raw materials; soaking at low temperature, and performing pectinase treatment; fermenting with alcohol; fermenting with acetic acid; fermenting with lactic acid; performing solid-liquid separation; blending; filtering and filling to obtain qualified enzyme stock liquid. The preparation process is adjusted, the fermentation process is simple, controllable and high in safety; effective ingredients are richer, and nutritional substance deficiency caused by dietary unbalance of various people can be improved.

The invention discloses an antioxidant solid drink containing haematococcus pluvialis and blackcurrant powder. The antioxidant solid drink comprises the following components in parts by weight: 0.1-6.0 parts of haematococcus pluvialis, 3-10 parts of blackcurrant juice powder, 3-10 parts of cranberry juice powder, and 3-10 parts of blueberry juice powder. Through the synergistic effect and mutual promotion of antioxidant components, the antioxidant effect of the solid drink is improved, the cost of raw materials is greatly reduced, and meanwhile, the antioxidant solid drink has the functions of promoting appetite, maintaining normal activity of nerve, protecting visual function and the like.

The invention relates to composite nutritional oatmeal and a preparation method thereof. The composite nutritional oatmeal employs a composite cereal composition, a composite nutritional agent, butter and the like as main raw materials, and is prepared by seasoning. The composite cereal composition comprises one or more of rice, wheat, sorghum, corn, black rice, oat and buckwheat, and the composite nutritional agent comprises one or more of pollen, spirulina, tomato powder, blueberry powder, blackcurrant powder, vitamins and protein. The composite nutritional oatmeal possesses the composite fragrance of sea sedge, corn and tomato, is abundant in vitamins, pollen polysaccharide, mineral matters, vitamins and the like, has the effects of resisting fatigue, reducing fat, resisting radiation and the like, and satisfies health demands of people on flavor and nutrition. Additionally, the composite nutritional oatmeal employs an extrusion puffing technology and relatively well keeps nutrients in the raw materials and good brewing property.

The invention discloses functional compound berry wine and a production method thereof; the functional compound berry wine is produced from the following berries in percentage by weight: 5-7% of cranberry, 4-6% of vaccinium uliginosum, 6-8% of blackcurrant, 5-7% of garnetberry, 12-14% of red raspberry, 20-22% of black raspberry, 6-8% of yellow raspberry, 5-8% of pineberry, 4-7% of strawberry, 5-8% of sea-buckthorn, 9-12% of mulberry and 5-7% of medlar. The production method comprises the following specific steps: the berries are weighed for cleaning, mixed, and frozen at the low temperature; the mixed berries, after being broken through expansion, are put in a fermentation tank for synchronously heating; when the berries are fermented, the sugar degree is regulated; sulfur dioxide is added to stop the fermentation; the skins and the residues are separated; raw wine is precipitated by adopting a natural precipitation method; supernate is pumped out; a clarifying agent is added to separate the precipitates to obtain the clarified wine; particle impurities are removed through filtering; microorganisms are removed to obtain the qualified wine product. The berry raw materials and the weight ratio thereof are reasonably matched, so that the composition of functional components in the wine product is enriched, and the taste characteristic of the product is improved; the functional compound berry wine is drunk for refreshing.

The invention discloses a method for planting high-yield high-quality blackcurrant. The method specifically comprises the steps of seed selection, seed processing, seed sowing, seedling transplantation and pest control. Seeds are soaked in potassium permanganate solution and then cleaned with clear water instantly, and stirring and soaking are conducted with warm water next, so that seed germination rate is effectively increased and seed germination time is shortened. An adopted seedling raising substrate is balanced in matching, and through interaction of different raw materials, release of nutrients of each raw material can be effectively improved, rich nutrients are provided for growth of seedlings, seedling emergence rate is increased, and robust growth of seedlings is promoted; furthermore, sterilization capacity is high, germ infringement can be effectively inhibited, the disease resistance of seedlings is improved, and the survival rate of seedlings is increased. An adopted pesticide is scientific and reasonable in formula, has efficient sterilization and pesticidal capacity, and can remarkably reduce paranthrene regalis butler attack rate.

The invention provides a composite black plant fermentation composition which is prepared from blackcurrant and blackberry as raw materials via enzymolysis and fermentation. The composite black plant fermentation composition is rich in active components such as polyphenols, polysaccharides and flavonoid substances, has very good effects of preventing oxidation, preventing aging and whitening skin, and is applicable to cosmetics, in particular to facial mask products.

The invention relates to a black fruit health-care yellow rice wine and a production technology thereof. The black fruit health-care yellow rice wine is prepared by immersing black fruits into yellow rice wine as a raw material wine. The black fruit health-care yellow rice wine comprises: by weight, 50 to 100 parts of yellow rice wine, 5 to 10 parts of black wolfberry, 5 to 10 parts of dark plum, 2 to 8 parts of black mulberry, 5 to 15 parts of black date, 5 to 15 parts of black grape and 5 to 10 parts of blackcurrant. The production technology comprises the following steps of raw material screening, batching, immersion, blending and product finishing. The black fruit health-care yellow rice wine has a strong fruit fragrance, a mellow, fresh and smooth state, and effects of clearing away heat and toxins, promoting the production of body fluid to quench thirst, promoting digestion, preventing aging and resisting debility.

The invention relates to a method for extracting, separating and purifying four main anthocyanins from the blackcurrant residue. The object is to provide a simple, economic, green, eco-friendly, and high-yield method for extracting, separating and purifying four main high-purity anthocyanins from the blackcurrant residue. According to the method, the blackcurrant waste residue produced from industrial production is taken as a raw material, and homogenized pulverized coupling enzyme hydrolysis technology, negative-pressure cavitation reinforced extraction technology, macroporous adsorption resin concentration technology, medium-pressure quick-flash reverse chromatographic separation technology and low-temperature crystallization and recrystallization technology are adopted to obtain four anthocyanin monomer ingredients including delphinidin 3-O-glucoside, delphinidin 3-O-rutinoside, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside and having the purity reach 95%. The method is abundant and available in raw materials, short in time consumption, less in solvent consumption, high in purity of obtained anthocyanins, low in production cost, and suitable for massive industrial production.

The invention belongs to the field of health care food, and particularly relates to a food composition with moisturizing, anti-senile, skin-tightening, spot-fading and whitening function and a preparation method thereof. The composition is prepared from the following ingredients including skipjack elastic protein peptides, fish collagen peptides, inulin, blackcurrant powder, vitamin C and needle leaf cherry powder. The composition obviously relieves the fishy and odor smell; the bitter taste is well shielded; the moisture preservation performance is good; the hydrolysis purity of elastic protein peptides is high; impurity peptides are few; the elastic protein peptides and the collagen peptides achieve the mutual promotion with other ingredients, so that good beautification and health careeffects can be achieved under the condition of low-consumption composition.

The invention relates to a preparation method for multi-taste compound rice with small berries. The compound rice comprises the following raw materials in parts by weight: 6 to 8 parts of base material, namely round-grained broken rice or indica broken rice, and 2 to 4 parts of auxiliary material, namely grape, strawberry, persimmon, dragon fruit, blueberry, raspberry, blackcurrant or sea buckthorn berry; and the method comprises the following steps of: 1) smashing the base material; 2) selecting the ripe auxiliary material, washing the ripe auxiliary material by water, pouring the ripe auxiliary material into a juicer for juicing, and screening through a vibration screen; 3) filtering and separating roughly filtered juice through a disc centrifugal filter, and homogenizing and smashing small berries in the juice through a homogenizer to make the juice be in a uniformly mixed state; 4) stirring and mixing the smashed base material and the homogenized juice, and adding the mixture into water containing a natural quality and structure regulator for mixed regulation; 5) feeding the mixed material into a homodromous or heterodromous rotary dual-screw squeezer for squeezing, cutting the squeezed mixed material into particles, and drying the particles until the water moisture of the particles is 12 percent; 6) polishing the compound rice; and 7) packaging into finished products.

The invention discloses a process which uses an aqueous enzymatic method to extract anthocyanidin from blackcurrant. The fresh blackcurrant fruit is taken as raw material and then crushed, later purified water and pectinase are added into mashed fruit; by centrifugal separation after enzymatic hydrolysis, primary filtrate and peel residue are obtained; after the peel residue is extracted by acid solution and undergoes centrifugal separation, secondary filtrate is obtained; later the primary filtrate and the secondary filtrate are mixed and concentrated into concentration liquid under low temperature and vacuum state; and a resin column is attached on the concentration liquid, after elution with the acidic alcohol solution, low-temperature vacuum concentration and spray drying, a finished product of dry anthocyanidin powder is obtained. The invention effectively solves the problems of the existing extraction technology of the anthocyanidin of the blackcurrant that the process is complex, the energy consumption is large and the cost is high. The invention has the advantages of simple method, low cost, high anthocyanidin extraction rate, mild reaction condition, and low pollution degree to ecological environment, and is a new process for extracting the anthocyanidin from the blackcurrant, being worth of popularization.

The embodiment of the invention provides a health-care food formula. The health-care food formula comprises, by weight ratio, the components of 80-150 parts of yam, 30-35 parts of maca, 120-140 parts of jujubes, 20-50 parts of mulberries, 20-35 parts of fructus rubi, 25-35 parts of arillus longan, 10-40 parts of purslane, 12-25 parts of lily, 30-40 parts of donkey-hide glue, 10-30 parts of figs, 15-35 parts of black seasame, 15-30 parts of fructus lycii, 10-40 parts of semen coicis, 5-15 parts of sealwort, 5-20 parts of sea-buckthorn, 5-15 parts of cinnamon, 5-20 parts of black seasame, 5-20 parts of pomegranate seeds, 5-15 parts of puerarin, 5-14 parts of tomato powders, 6-12 parts of spina date seeds, 5-14 parts of liquorice, 4-12 parts of blackcurrant and 9-11 parts of safflower.

The invention relates to a making process of a black wine. The making process is characterized by comprising the steps: collecting, black fungus, semen sesami nigrum, black soya bean, fresh black and purple grape, fresh black mulberry, fresh black raspberry, fresh blackcurrant, fresh medlar, and fresh denucleated black cheery pulp, extracting and fermenting, finally, blending an extracting solution and an obtained fermented wine filtrate, adding egg white in the blended wine liquid, stirring for 5-7 min, placing and classifying and ageing for 7 months, then sucking supermatant black wine liquid, filtering and sterilizing to obtain a special flavor black wine which is fragrant and sour and sweet.

A Dendrobium candidum and kiwi fruit compound beverage comprises raw materials in parts by weight as follows: 45-55 parts of Dendrobium candidum, 32-47 parts of kiwi fruits, 26-37 parts of blackcurrant, 6-12 parts of watermelon peels, 6-11 parts of shaddock peels, 3-7 parts of pomegranate seeds, 4-8 parts of wild jujube leaves, 2-4 parts of stevia rebaudiana, 3-6 parts of sweet broomwort herbs, 1-3 parts of pumpkin vines, 2-4 parts of frangipani and 3-5 parts of water caltrop leaves. The beverage is tasty, refreshing, sour, sweet, delicious, rich in nutrition and high in healthcare value, can effectively supplement human bodies with necessary nutritional factors and maintain diet balance, has effects of clearing heat, relieving fidgetiness, nourishing yin and stomachs, clearing bowels, moisturizing dry heat, helping producing saliva, slaking thirst and the like, relieves the sub-health status of the modern life and enhances organism immunity, meanwhile, a new way is developed for deep processing of Dendrobium candidum, the added value and economic value of Dendrobium candidum are increased, and the beverage is suitable for mass production.

The present invention belongs to the technical field of beverage production and particularly relates to an anti-oxidation and anti-aging skin-whitening plant beverage and a processing method thereof.The provided anti-oxidation and anti-aging skin-whitening plant beverage mainly comprises apple juice, white grape juice, cranberry juice, strawberry juice, blackcurrant juice, a sweetener, soluble dietary fibers, a compound emulsion stabilizer, a preservative, a natural preservative, collagen, oriental cherry powder, oriental cherry essence, black tea powder, chrysanthemum powder, roselle, olivepowder, herba houttuyniae powder, mangosteen powder, tomato powder, pure water, etc. Components in the provided anti-oxidation and anti-aging skin-whitening plant beverage interact with one another, are rich in nutrients, have synergistic interaction, are strong in anti-oxidation and free radical scavenging ability, and can delay an aging process. Besides, the plant beverage is stable in the components after long-term placing, not easily precipitate, and good in micro-organism-preventing effects.

The invention discloses a lycium ruthenicum tablet candy. The lycium ruthenicum tablet candy is characterized by being prepared from effective components and auxiliary ingredients by weight percent, wherein the effective components comprise lycium ruthenicum powder, blackcurrant powder and grapefruit powder; and the auxiliary ingredients comprise microcrystalline cellulose, maltodextrin, sorbitol, sucralose, magnesium stearate and water. As lycium ruthenicum powder is taken as the core and compounded with blackcurrant powder and grapefruit powder, the effect is enhanced; meanwhile, the anti-oxidant effect of lycium ruthenicum is further enhanced; the lycium ruthenicum tablet candy has the effect of relieving sub-health symptoms; and as a low-temperature crushing process is adopted, high effective ingredients are obtained, the high temperature is prevented from damaging such effective substances as pigmentary polysaccharide, and blackcurrant and grapefruit per se endow the tablet candy with a sweet, sour and refreshing taste.

The invention discloses a nutritious meal of plant protein compound powder. The nutritious meal comprises soybean protein isolate powder, isomaltooligosaccharide, corn flour, oat flour, black bean flour, red bean flour, resistant dextrin, 0.80-5 parts of radix polygonati officinalis, xylooligosaccharide, beta-carotene, ethyl maltol, nutritional yeast powder, green coffee bean powder, walnut powder, apricot kernel powder, psyllium husk powder, okra powder, pumpkin seed powder, mushroom powder, radish seed powder, Grifola frondosa powder, blueberry powder, cherry powder, apple powder, grapefruitpowder, hawthorn powder, elderberry powder, raspberry powder, sea buckthorn powder, blackcurrant powder, rose powder, chamomile powder, dandelion powder, bromelain, celery powder, natto powder, kalepowder and sucralose. The nutritious meal is prepared through simple processes, can be easily absorbed by the human body and can effectively supply nutrients for the sub-health people and people withchronic diseases.

The invention relates to body-building, muscle-and-bone-strengthening and smoothening nutrition powder and particularly relates to the health-care nutrition powder which has the effects of nourishing kidney and arresting seminal emission, reinforcing the kidney, moistening dryness, tonifying qi and blood, moistening lung, improving intelligence, tonifying liver and improving eyesight, strengthening spleen and stomach, and strengthening tendons and bones, and relates to a nutritional type health-care product. The body-building, muscle-and-bone-strengthening and smoothening nutrition powder is characterized by comprising the following components in parts by weight: 750-850 parts of the blackcurrants, 480-520 parts of rhizoma polygonati, 280-320 parts of common macrocarpium fruit, 400-500 parts of Chinese yams, 550-650 parts of sticky rice, 180-220 parts of walnut kernels, 380-420 parts of black sesames, 80-100 parts of radix rehmanniae preparata, 80-100 parts of rhizoma gastrodiae, 380-420 parts of desertliving cistanche, 130-170 parts of fructus lycii, 220-260 parts of poria cocos, 480-520 parts of lotus seeds, 380-420 parts of lilies, 580-620 parts of gordon enryale seeds and 190-230 parts of the polygala tenuifolia.

The invention discloses a fruit juice beverage for promoting blood purification and a technology thereof. 20-30 parts of condensed grape juice, 16-22 parts of condensed blackcurrant juice, 10-20 partsof water, 4-8 parts of condensed blueberry juice and 4-8 parts of condensed apple juice are weighed and added into a preparation container; 5-15 parts of freeze-dried natto powder, 2-4 parts of acerola cherry powder, 2.8-3 parts of curcumin, 2.5-2.7 parts of a grape seed extract, 2-3 parts of fish collagen peptide, 1-3 parts of green tea powder, 1.8-2 parts of a portulaca oleracea extract, 1.6-2parts of an enzyme extract, 1.4-1.8 parts of inulin and 1.5-1.6 parts of haematococcus pluvialis are added into the preparation container; 0.08-0.12 part of L-cysteine, 0.008-0.012 part of sodium citrate, 0.008-0.012 part of potassium sorbate, 0.008-0.012 part of xanthan gum and 0.008-0.012 part of niacin are added during stirring. The produced beverage is conductive to dissolving thrombus, reducing hypertension, hyperglycemia and hyperlipidemia of blood fat and resisting oxidation.

The invention discloses a Chinese medicinal preparation for treating anemia and a preparation method. The Chinese medicinal preparation is prepared by scientifically processing Chinese angelica, prepared rhizome of rehmannia, white paeony root, fried bighead atractylodes rhizome, rhizoma atractylodis, donkey-hide gelatin, American ginseng, ophiopogon root, dried longan pulp, amber, poria with hostwood, fried jujube kernel, thinleaf milkwort root-bark, Schisandra chinensis, blackcurrant, astragalus root, Szechuan lovage rhizome and honey-fried licorice root. The Chinese medicinal preparation is prepared from pure Chinese medicinal herbs, has higher curative effect for various anemia, treats both symptoms and root causes, has an obvious curative effect, is free from adverse reactions and low in toxic or side effects, and ensures rapid disappear of clinical symptoms and no recurrence after treatment, and can be used to treat various anemia fundamentally.

The invention relates to health-protection nutrition powder, in particular relates to Baoli health-protection nutrition powder, and belongs to a nutritional health-protection product. The health-protection nutrition powder is characterized by comprising the following components in parts by weight: 40-60 parts of gastrodia elata, 180-220 parts of rhizoma polygonati, 80-120 parts of cistanche, 80-120 parts of walnut kernels, 280-320 parts of lotus seeds, 280-320 parts of lilies, 480-520 parts of gordon euryale, 650-750 parts of sticky rice, 480-520 parts of blackcurrant and 180-220 parts of black sesame.