83 results about "Orange peel wax" patented technology

The invention discloses a method for extracting pectin from orange peel and shaddock peel, which relates to the technical field of biochemical pharmacy. A technical scheme provided in the invention is as follows: the method for extracting pectin from orange peel and shaddock peel comprises the successive steps of cleaning leftovers of orange peel and shaddock peel, crushing the leftovers of orange peel and shaddock peel into particles with a particle size of 2 to 3 mm, treating the obtained particles with steam or boiling water for 5 to 8 min to passivate the activity of pectase, steeping the particles in clear water for 30 min, heating an obtained mixture to a temperature of 90 DEG C for 5 min, carrying out rinsing with clear water several times to remove bitter, pigments and soluble impurities, and after the above-mentioned pre-treatment, carrying out mixing and homogenizing, press filtration, ultrafiltration, nanofiltration I, nanofiltration II, stirring for pectin formation, press filtration, distillation and recycling, spray drying and crushing so as to prepare a pure product. Compared with the prior art, the invention has the following striking substantive advantages and remarkable progress: usage of traditional extraction methods and harmful organic solvents is reduced, original biological activity is retained during the process of extraction, the extraction process is simple and environment-friendly, and the method costs little and is applicable to large scale industrial production.

The invention discloses a simple method for identifying different ageing years of dried tangerine or orange peel and citrus chachiensis hortorum medicinal materials by virtue of infrared spectroscopy.The method comprises the following steps: 1) selecting dried tangerine or orange peel and citrus chachiensis hortorum medicinal materials, smashing, and sieving; 2) acquiring infrared spectroscopy (4000-400cm<-1>) of a sample and gas chromatography-mass spectrometry data of corresponding volatile oil; 3) discriminating and analyzing years of the dried tangerine or orange peel and citrus chachiensis hortorum according to characteristic peaks of the infrared spectroscopy; 4) analyzing variation of an infrared characteristic peak by combining a gas chromatography-mass spectrometry qualitative result; and 5) with 1635cm<-1> absorption peak as a base peak, judging the year of the dried tangerine or orange peel according to a strength ratio of 1742cm<-1> absorption peak to 1635cm<-1> absorptionpeak. The invention establishes an accurate, rapid, lossless and pollution-free traditional Chinese medicinal material analysis method, the traditional Chinese medicinal material dried tangerine or orange peel on the market can be rapidly analyzed, the years of the dried tangerine or orange peel and citrus chachiensis hortorum can be judged, and an identification reference base is provided for related adulterate and shoddy dried tangerine or orange peel products.

The invention relates to the field of rice wine making, and in particular relates to a production process of dried orange peel fermented sticky rice. The production process comprises the following steps: 1, screening sticky rice, removing impurities, and crushing dried orange peel; 2, putting the sticky rice into a steam pot for steaming and boiling in strong fire, and subsequently standing to cool to be the room temperature; 3, adding honeycomb distillers yeast and dry yeast powder into the steamed rice, stirring when adding the components, further adding clean water, flattening the rice, putting into a fermentation tank, and tightly covering a cover of the fermentation tank; 4, putting the fermentation tank into an incubator for fermentation at constant temperature; and 5, taking out the fermented rice, filtering the distillers solubles, putting osmanthus fragrans, Chinese yam, egg and honey, uniformly stirring, and subsequently refrigerating.

The invention discloses a method for extracting flavone and pectin in series from dried orange peel, which comprises the following steps of: (1) treating raw materials, namely cutting the dried orange peel for later use; (2) performing alcohol extraction, namely extracting total dried orange peel flavone by refluxing in industrial alcohol; (3) filtering the solution in the (2), and concentrating the filtrate to obtain extract, wherein the main component of the extract is hesperidin by efficient liquid phase detection; (4) flushing the filter residue filtered from the (2) for two to three times by using tap water, adding tap water in an amount which is 10 to 30 times the weight of the filter residue, boiling the mixture, adjusting the pH value to between 1.5 and 2.0 by using hydrochloric acid, preserving the heat, and filtering the solution; (5) extracting the pectin from the filter residue in the (4) at the temperature of between 80 and 90 DEG C according to the method of the (4), and filtering the solution; and (6) combining the filtrate in the (4) and (5), concentrating the combined filtrate, settling the concentrate for 8 hours, filtering the solution, flushing the filter residue for two to three times by using 60 to 70 percent ethanol, and drying the filter residue at the temperature of 45 DEG C to obtain the pectin. The dried orange peel resource is fully utilized, the solvent extracted by the method is easily reclaimed for reuse, the energy consumption can be reduced during extracting the pectin with preserved heat, and aiming at the advantages of extraction and utilization of multiple components in the dried orange peel, the method is suitable for industrialized production of the total dried orange peel flavone and the pectin.

The invention discloses an orange juice extractor which is designed based on a unique combined cutting tool. An orange is clamped by a clamping mechanical hand and is cut by a cutting edge of a cutter into two parts, namely two half oranges, then the two half oranges are conveyed to the position where the centers of the cut oranges are coincided with the center of a flow guiding plate through the clamping mechanical hand, and a cutting blade of a crushing cutter inside a cutter body is rotated out through a seam of the flow guiding plate to smash inner pulp of the two half oranges cut by the cutter; finally, through vacuumizing equipment connected with a vacuum chamber, negative pressure is formed in the vacuum chamber, and as the diameter of the flow guiding plate is less than that of the orange, juice in smashed orange pulp of the two half oranges clamped by the combined cutting tool is absorbed into a juice holding container through the negative pressure. Through the adoption of the method of smashing the inner pulp of the orange and conducting absorption through the negative pressure for orange juice extraction, an orange peel is not in contact with the orange juice, so that the orange juice is healthful. Meanwhile, bitter, astringent and off-flavor juice of the orange peel cannot be absorbed out, the taste is natural and pure, and the flavor of the orange juice is improved.

The invention relates to a navel orange cake, comprising 90 percent of main raw materials and 10 percent of auxiliary materials. Based on the total weight of the navel orange cake, the main raw materials comprise 30-32 percent of the navel oranges, 7-9 percent of eggs, 31-33 percent of flour and 18-20 percent of sour cream. Based on the total weight of the navel orange cake, the auxiliary materials comprise 7-9 percent of fine granulated sugar, 1.1-1.5 percent of baking powder, 0.2-0.4 percent of sodium bicarbonate and 0.3-0.5 percent of salt. A making method of the navel orange cake comprises processing orange peel, making navel orange flour paste, making the navel orange cake and shaping the navel orange cake. In the navel orange cake, the original biological contents of the navel oranges are retained. In addition, the navel orange cake is simple to make and has a rich taste.

The invention discloses a preparation method of quick-dissolving pericarpium citri reticulatae Pu'er tea powder and the quick-dissolving pericarpium citri reticulatae Pu'er tea powder. The preparation method comprises the steps of pretreating fresh orange peels of pericarpium citri reticulatae and Pu'er raw tea, then carrying out water extraction, and centrifuging, concentrating and freeze drying an extracting solution to obtain the quick-dissolving pericarpium citri reticulatae Pu'er tea powder. The pretreating step comprises the following steps of mixing the cleaned fresh orange peels and the cleaned Pu'er raw tea, soaking in a water solution containing liquorice root, ginger and table salt, and then taking out for carrying out the following operations for at least once: (1) oxidizing at high temperature and humidity, (2) spraying a tannase and cellulase solution, and (3) carrying out enzymolysis treatment at low temperature. According to the preparation method provided by the invention, the raw materials are pretreated, and physical and biological methods are utilized for promoting chemical reaction of active substances in the orange peels, so that Pu'er tea produces a mellow and fresh taste, meanwhile, the loss of active ingredients such as fragrance is reduced, and the prepared quick-dissolving pericarpium citri reticulatae Pu'er tea powder is pleasant in aroma and mellow in taste, and has the characteristics of convenience, quickness, health in drinking and the like.

The invention discloses a method for extracting dried orange peel flavonoid from dried orange peel by an ultrasonic-assisted method. The method comprises the following steps: 1), crushing baked driedorange peel for later use; 2), adding an organic solution extractant into the crushed dried orange peel, infiltering, and then performing ultrasonic extraction; and 3), filtering, centrifuging a filtrate, and taking a supernatant, namely a dried orange peel flavonoid extract. According to the extraction of the total dried orange peel flavonoid from the dried orange peel by the ultrasonic-assistedmethod, the extraction method is simple and easy to operate, the extraction efficiency is high and the energy consumption is low; the extracted dried orange peel flavonoid has excellent sunscreen ability, and scientific basis and theoretical basis are provided for research on the sunscreen function of the dried orange peel and deep development and popularization of dried orange peel resources.

The invention provides a method for extracting hesperidin in dried tangerine or orange peel by using an enzymolysis approach and relates to the field of medicines. Because citrus and other peels are enriched in pectin, and dissolution of active ingredients in cells is hindered by the pectin. According to the method disclosed by the invention, the pectin between cell walls of medicinal materials and cells is subjected to enzymolysis by adopting pectinase, so that the cell wells are destroyed, the hesperidin is fully dissolved, and the aim of obviously improving the hesperidin extraction rate is achieved. The method can be used for extracting the hesperidin in medicinal materials such as the dried tangerine or orange peel, fructus aurantii and immature bitter orange. The method disclosed by the invention has the advantages that the operation is simple, organic solvent residues are avoided, the environmental pollution is avoided, special equipment is not needed, the production safety is high, large-scale enterprise production is promoted, and the like.

The invention discloses a preparation method of dried orange peel Pu'er tea. Through the technologies of pretreating dried orange peel, pretreating tea leaves, performing shaping, performing spreading for cooling, starting to bake, stopping baking and the like, the prepared dried orange peel Pu'er tea is honey yellow and bright in soup color, rich, mellow, sweet and fragrant in taste, sweet, moisturizing and long in throat rhyme, clean, sweet and delicious in aftertaste, good in moldability, tight and complete, and free from phenomena of rupture, material drop, block dispersion, mildew and rot and the like after long-time preservation.

The invention discloses a method for extracting essential oil from orange peel. The method comprises the following steps: washing fresh orange peel, mixing the orange peel and water, grinding the mixture into paste, mixing the paste with glass beads, and distilling the mixture in a distillation still with a stirring device; cooling a distilled product in the distillation still so as to obtain distillate; and introducing the cooled distillate into an oil-water separator for performing oil-water separation, separating out orange peel essential oil, and drying the orange peel essential oil with anhydrous sodium sulfate so as to obtain the orange peel essential oil. The orange peel essential oil extracted by the method is high in purity, extraction time is greatly shortened, and the extractionratio of the fresh orange peel essential oil is up to 90% or higher. The method is simple in operation, low in cost and suitable for industrial production.

The invention relates to a method for making beef with dried orange peels. The method includes the following steps that (1) beef, the dried orange peels, refined salt, ginger pieces, white sugar, starch, cooking wine, soy sauce and vegetable oil are respectively taken; (2) the beef is sliced; (3) the cooking wine, the soy sauce and the starch are added into the cut beef slices for salting; (4) the salted beef slices are put into a hot oil pan and are fried till the beef slices float, and then the beef slices are taken out; (5) the dried orange peels are put into a bowl, warm water is added for softening, and the dried orange peels are cleaned with clear water and cut into shreds; (6) the ginger pieces are thoroughly cleaned and chopped into bruised ginger; (7) the vegetable oil is added into the pan, the dried orange peel shreds obtained through the step (5) are stir-fried, and then the bruised ginger obtained through the step (6) and the beef slices fried in the step (4) are added and stir-fried; (8) the refined salt, the white sugar, the cooking wine, the soy sauce and the water soaking the dried orange peels are added for cooling, and then the beef is put in a bowl. The method for making the beef with the dried orange peels has the advantages of being simple to make, balanced in matching and rich in nutrition.

The invention belongs to the field of tea product processing, and specifically relates to a preparation method of an orange peel flavored black tea. The preparation method comprises step of withering, rolling, fermenting, and baking, and is characterized in that during the rolling process, orange peel oil is added into tea and evenly mixed. Orange peel oil and tea are rolled and fermented together, the produced black tea has a strong orange peel taste, the flavor is unique, at the same time, the orange peel has a certain health care and beauty maintaining effect, and the black tea is beneficial for the health and beauty if people drink the black tea regularly for a long term.

The invention relates to a method for manufacturing an anti-scaling and anti-corrosion scale removing agent by utilizing byproducts from manufacturing of dried orange peel from mandarin orange peel and orange peel. The method is characterized in that: during the leaching process of mandarin orange peel and orange peel for manufacturing the dried orange peel, the using quantity of fresh mandarin orange peel and orange peel is 100-200kg, the using quantity of water is 200kg, and leaching liquor obtained during the leaching process is mixed with sodium pyrophosphate to get the anti-scaling and anti-corrosion scale removing agent, wherein the content of the sodium pyrophosphate is 10-20% by weight. Compared with the prior art, the method disclosed by the invention has the advantages of high production efficiency by fully utilizing the byproducts from the manufacturing of the dried orange peel, low manufacturing cost and easiness in realization of large-scale production.

A fruit peel orange drink and a preparation method thereof. Among them, the peel orange drink is composed of the following components: 1-2% kiwi peel powder, 3-10% white sugar, 1-2% pineapple peel powder, 1-2% banana peel powder, 10-20% citrus juice, 0.01 - 0.07% xanthan gum, 0.01-0.04% gellan gum, 0.03% potassium sorbate and the balance drinking water. The peeled orange drink provided by the present invention is made from three kinds of peels of kiwifruit peel, pineapple peel and banana peel and citrus as raw materials. It can not only utilize the peels discarded as waste all the time, thereby retaining the Various nutrients that are beneficial to the human body, so long-term drinking is beneficial to the health of the human body, and can also reduce the waste of resources and achieve waste utilization, thereby greatly reducing production costs. In addition, since consumers can consume the beverage all year round, they are not limited by the fruit harvest season. In addition, the preparation method is simple and convenient to operate.

The invention mainly relates to the technical field of food, and discloses a fermented orange peel jam powder which is prepared from orange peel, konjak starch, corn starch, Bifidobacterium, Bacillus subtilis, Angel Saccharomyces cerevisiae, soybean oligosaccharide, epsilon-polylysine, a white willow bark extract and a jews marrow extract. The fermented orange peel jam powder has the advantages of proper sourness and sweetness and balanced nutrition, is free of any additive, and thus, is safe and healthy. The orange peel waste is changed into the valuable substance, thereby increasing the processing method of orange peel, and enhancing the economic income by 17.2%. The konjak starch is added into the orange peel and subjected to double-bacteria fermentation to enhance the fragrance and nutrition, so that the fermented orange peel jam powder is sour and sweet, and tastes fine and smooth. The corn starch is fermented by the Angel Saccharomyces cerevisiae, thereby enhancing the aroma and implementing bacterial inhibition and disinfection. The fermented raw materials are mixed and subjected to secondary fermentation, thereby reducing the bitterness of the orange peel; and thus, the fermented orange peel jam powder has rich fragrance, and promotes the digestion and absorption of nutrients. The multiple plant extracts can increase the plant fragrance, inhibit bacteria and kill insects, enhance the health-care function, and prolong the shelf life of the product to 24 months.

The invention discloses a dried orange peel and red bean cocoa biscuit which is composed of raw materials in weight of 30-40 parts of unsalted butter, 30-40 parts of white sugar, 70-80 parts of low-gluten flour, 15-25 parts of eggs, 5-8 parts of cocoa powder, 10-15 parts of dried orange peel powder, 5-8 parts of baking soda, 20-30 parts of red beans and 10-15 parts of white chocolate. The dried orange peel and red bean cocoa biscuit is unique in flavor, crispy and delicious in taste and comprehensive in nutrition, the raw materials homologous of medicine and food are finely selected for manufacturing the product, all the raw materials interact mutually, the delicious food function and the medical health care function are combined, a traditional medical concept is met, a modern health care food concept is closely met, no food additive is added, and the biscuit is suitable for both the young and the old; the production procedure is simple, manufacturing is convenient, the cost is low, the requirement of industrial production can be met, and the biscuit is convenient to carry and eat and can be eaten after bag opening and water filling.

The present invention discloses a seasoned orange peel tea containing soluble dietary fibers, wherein seasoned orange peel and tea leaves are subjected to raw material extraction, and are matched with soluble dietary fibers, white sugar, citric acid and water to prepare the seasoned orange peel tea. The seasoned orange peel tea has functions of digestion aiding, gastric qi removing, and abdominal fat accumulation reducing. According to seasoned orange peel tea of the present invention, the warm-natured seasoned orange peel can be matched with obtuseleaf senna seed, lotus leaf and other herbs having medium and slightly cold natures so as to provide a good effect; and the seasoned orange peel tea contains the soluble dietary fibers so as to provide effects of intestine smoothing and constipation relieving.

The invention belongs to the technical field of Chinese herbal medicine processing, and particularly relates to a processing method of aromatic steamed tangerine peel. The method comprises the steps of washing fresh orange peel, cutting into pieces, steeping in a protective solution for 15-25min, and taking out; then transferring steeped orange peel into a Chinese herbal medicine cooking machine,steaming for 15-25min by using water vapor, cooling naturally, then carrying out freeze drying for 1-2h, and then performing high-temperature steaming-freeze drying treatment for 2-3 times; and finally putting obtained orange peel into a furnace, steaming for 20-25min by utilizing ethanol-water vapor, and carrying out freeze drying to obtain the aromatic steamed tangerine peel. The tangerine peelprepared by the invention has a high active ingredient content, strong aroma and excellent quality.

The invention discloses a spiced salted dried green . The spiced salted dried green is prepared from the following raw materials: , orange peel, pitaya peel, ginger, green Chinese onion, hot pepper, black pepper, fennel, star anise, amomum tsaoko, cassia bark, radix angelicae, netmeg, fructus amomi, codonopsis pilosula, spiced salt, soybean oligosaccharide, lactobacillus bulgaricus, vitamin C, tremella polysaccharide and chlorophyll. The spiced salted dried green provided by the invention is rich in raw materials, balanced in nutrition and free of additives, and can beautify and care the skin, enhance the immunity, promote growth and development, protect heart vessels and cerebral vessels and resist oxidation, aging and cancers; the orange peel and the pitaya peel are added, so that wastes are turned into treasures, the cost is saved, color and luster are enriched, and the nutrition is balanced; after all the raw materials are uniformly mixed, the obtained mixture has a spiced salt flavor and has palatable saltiness and sourness, so that the conventional sweet and sour flavor of a dried fruit in the market is changed; drying is performed stage by stage according to the water content, so that drying is uniform, moisture regain is avoided, and the spiced salted dried green is integral in outer shape, crisp at the beginning of chewing, flexible after repeated chewing, and unique in mouth feel.

The invention discloses nutrient Chinese yam and dried orange peel cake with coconut juice. The nutrient Chinese yam and dried orange peel cake is prepared from the following raw materials in parts by weight: 80-100 parts of Chinese yam, 35-40 parts of dark plum juice, 30-35 parts of dried orange peels, 20-25 parts of pumpkin seed kernel, 50-60 parts of honey, 50-60 parts of coconut juice, 50-55 parts of glutinous rice flour, 10-15 parts of mung beans, 10-15 parts of lemon sauce, an approximate amount of fresh lotus leaves, 10-15 parts of needle mushroom feet, 5-6 parts of Chinese wax gourd peels and the like. The nutrient Chinese yam and dried orange peel cake with coconut juice is added with soluble dietary fibers, has good physiological health-care functions, and can balance dietary; the cake is prepared and formed by taking the needle mushroom feet as raw materials, and needle mushroom can be effectively used, so that waste and pollution are avoided; and the Chinese yam and the dried orange peels are used together to prepare the cake, so that the cake has the effects of regulating qi, invigorating the spleen and nourishing the stomach.

The invention relates to the field of food processing, and particularly relates to a processing technology for diced Gannan navel orange peel, comprising the following steps: picking fresh Gannan navel oranges with orange color and without rot and spots on the skin, scrubbing with a little of salt and then cleaning with warm water, cutting up the novel oranges, removing the pulp and cutting off the while part at the inner side of the orange peel, cutting the orange peel into stripes of 2-3cm long and 0.3-0.5cm wide, performing color protecting treatment, debittering and astringency removal treatment, microwave sugar permeating treatment, normal temperature sugar permeating treatment and drying treatment, and then cutting the orange peel stripes into diced orange peel with size of 2*2mm2-8*8mm2, and putting into a plastic bottle for vacuum preservation, thus obtaining the diced Gannan navel orange peel. The diced orange peel processed according to the invention is full in appearance, and uniform in luster, with orange taste as main taste and is mixed with certain matcha flavor and rose scent, is low in sugar content, free from astringency, sweet and delicious, and healthy and nutritious, is easily accepted by people, and avoids waste of resources.

The invention discloses a method for manufacturing persimmon jam with dried tangerine or orange peel. The method includes steps of carrying out enzymatic hydrolysis on the dried tangerine or orange peel; carrying out mashing and aging; carrying out jam cooking and concentrating; blending and filling the jam and the like. The method has the advantages that the persimmon jam with the dried tangerine or orange peel has innovated taste, more importantly, persimmons and enzymatic hydrolysis liquid of the dried tangerine and orange peel are mashed, and accordingly astringency of the persimmons can be effectively eliminated after the persimmons and the enzymatic hydrolysis liquid are processed by the aid of aging and cooking technologies; the persimmon jam has rich caramel sweet flavor and tastes comfortable; the dried tangerine or orange peel and the persimmon jam are organically combined with each other, so that heat clearing, phlegm eliminating and cough stopping effects can be improved, and the method has a broad market prospect.

The invention relates to dried orange peel rich in hydroxyl polymethoxy flavonoids, as well as a preparation method and application of the dried orange peel. The preparation method comprises the following steps of S1, putting clean orange peel in acidifying treatment fluid, and performing ultrasonic acidifying treatment so as to obtain ultrasonic acidified orange peel, wherein the pH value of theacidifying treatment fluid is 2.0-5.5, and the acidifying treatment fluid contains organic acid; and S2, drying the ultrasonic acidified orange peel so as to obtain the dried orange peel rich in hydroxyl polymethoxy flavonoids. The invention further discloses the dried orange peel prepared by the preparation method, and the application of the dried orange peel in health-care functions. When the preparation method disclosed by the invention is used for preparing the dried orange peel, the production cycle can be notably shortened, the energy consumption can be reduced, and besides, the obtaineddried orange peel is rich in hydroxyl polymethoxy flavonoids, and has various activity of restraining tumor activity, eliminating free radicals, diminishing inflammation and the like.

The invention relates to a stomach-invigorating tea prepared from dark plum, Siberian solomonseal rhizome, and seasoned orange peel. The tea is characterized in that the effective component is composed of dark plum, Siberian solomonseal rhizome, and seasoned orange peel. The tea provided by the invention has the advantages of convenient carrying, low cost, and convenient application. With the tea, effects of healthy energy supporting, body foundation strengthening, yin nourishing, and stomach nourishing are achieved.

The invention discloses a herb tea making method. The method comprises the following steps: 1, selecting bamboo leaf, orange peel, Rhizoma Phragmitis, sophora flower, hawthorn fruit and red date as raw materials; 2, removing impurities of the bamboo leaf, orange peel, Rhizoma Phragmitis, sophora flower, hawthorn fruit and red date, washing, disinfecting, and air-drying; 3, mixing the bamboo leaf, orange peel, Rhizoma Phragmitis, sophora flower, hawthorn fruit and red date according to a weight ratio of 2:1:2:1:1:1:2; 4, crushing the above obtained mixture, and packaging the crushed mixture into a filter bag; and 5, immersing the filter bag in 70-80DEG C water, and cooling with water to obtain a herb tea which can be directly drunk. The herb tea is simple to operate, is suitable for symptoms comprising fever hyperhidrosis, mouth and tongue aphthae, swelling and pain in throat and the like caused by excessive heat damaging fluid or impairment of both qi and yin, and has very good heat clearing and fire purging efficacies.

The invention discloses Chinese angelica root-dried orange peel chewing tablets suitable for people with hypertension, hyperglycemia and hyperlipidemia to eat. The Chinese angelica root-dried orange peel chewing tablets suitable for the people with the hypertension, the hyperglycemia and the hyperlipidemia to eat are prepared from the following raw materials in parts by weight: 60-70 parts of Chinese angelica roots, 20-25 parts of dried orange peel, 4-5 parts of freeze-dried lemon powder, 2-3 parts of bee pollen, 0.6-0.8 part of soybean lecithin, 0.2-0.5 part of linoleicacid, 1-2 parts of palm oil, 18-22 parts of water-mill-grinded glutinous rice flour, 9-12 parts of gluten powder, 8-10 parts of carrots, 7-9 parts of red dates, 8-10 parts of mannitol, 6-8 parts of magnesium stearate, 50-60 parts of chitosan and an appropriate amount of a sodium alginate solution. By combing the Chinese angelica roots and the dried orange peel, the Chinese angelica root-dried orange peel chewing tablets suitable for the people with the hypertension, the hyperglycemia and the hyperlipidemia to eat have very good blood-nourishing effects; moreover, the chewing tablets can be conveniently taken by the people with anaemia when symptoms of anemia occur so as to reduce the damages caused by the symptoms. Furthermore, the Chinese angelica roots and the dried orange peel are fermented so as to prepare yeast; and the prepared yeast is capable of enhancing drug efficacy and promoting rapid absorption. Moreover, the yeast is encapsulated in microspheres, so that irritating smell and taste of the yeast can be effectively covered so as to facilitate taking.

The invention relates to spicy pickled orange peels. Orange peels are effectively recovered and reused, so that the economic benefits are increased, and the quality guarantee period of the orange peels is prolonged; besides, the salt content of finished products is reduced through a low-temperature dehydration technology; and through dehydration treatment, 90% of nitrite is effectively removed. The finished products contain rich saccharide, minerals and vitamins, and the nutrient value and the health care functions of the orange peels are combined, so that the spicy pickled orange peels have the efficacies of clearing heat, removing toxicity, diminishing inflammation, promoting diuresis, softening and expanding blood vessels and the like, contribute to improving the disease resistance of human bodies, and prevent the generation of cardiovascular system diseases. Besides, the technology for debitterizing processed orange peels is omitted, so that the spicy pickled orange peels are low in cost, economic and high-efficient.

The invention discloses cereal oil pearl skin care cream. The skin care cream adopts pure natural raw materials or processed goods thereof and comprises the following main raw materials in percentage by weight: 10-40% of rice bran oil, 10-60 parts of pearl powder, 2-15% of bee wax, 3-10% of optional sesame oil, 3-10% of walnut oil and 1-5% of perilla oil; the skin care cream comprises the following auxiliary raw materials in percentage by weight: 10-60% of pectin, glycerin and / or water, 0.1-0.5% of optional sweet osmanthus oil, litsea cubeba oil, cinnamomum camphora oil, orange peel oil and / or shaddock peel oil respectively. The cream adopting the formula has the advantages that synthesizing the excellent skin care effect of rice bran oil and pearl powder is synthesized, the smell of the rice bran oil is reduced and the original pure liquid state is changed to ensure that cream is fine and smooth and easier and more convenient to use. A processing method disclosed by the invention adopts the steps or the measures of uniformly mixing, heating, emulsifying and the like on the base of the raw materials and depending on the circumstances of the raw materials; the processing method is simple and easy to carry out without destroying the original effects of the raw materials. If all the adopted raw materials are edible, the skin care cream becomes nutritional and health care natural food and can be eaten.

The invention provides a preparation method for orange green tea. The preparation method comprises the steps of pretreating oranges, carrying out debittering treatment on orange peels, preparing greentea and preparing the orange green tea. According to the preparation method for the orange green tea, the fragrance of the orange green tea is improved by debittering the orange peels, and the tea isfragrant and strong in taste by adopting three times of rolling. The orange green tea prepared through the method is clear and bright in tea soup and fragrant and mellow in tea taste and has the nutrition of the green tea and the orange peels.