5 results about "Flavonoid" patented technology

The invention relates to a method of preparing a vine tea mask capsule. The method comprises the steps of preparing vine tea powder, degreasing, extracting vine tea flavonoid, crystallizing and removing impurities, crushing and disinfecting, preparing mask capsule powder and finally filling the powder into a capsule. The vine tea mask capsule is composed of pure plant components, is antiseptic-free and additive-free, and causes no irritation and harm to skins. When a user is using the capsule, the user opens the capsule, fetches 80ML hot water with 80 DEG C, and slowly and uniformly pours thepowder in the capsule into the hot water while stirring. The user stirs the capsule powder to make the power fully dissolved and then pours into a mold plate. When the dissolved powder is cooled to be a mask, the user applies the mask onto the face for 20 to 30 minutes. The vine tea mask is prepared from pure natural konjac gum andxanthan gum, is crystal clear in appearance, and is fast in penetration and fine in absorption. No non-woven fabric needs to be a medium, and most essences are not liable to be absorbed by mask paper. Furthermore, various masks with beauty treatment efficacies can be prepared based on needs of skin whitening, skin dullness removal, rosy cheek improvement, acne clearance, toxin expelling or the like.

The invention relates to a food and a preparing method thereof, in particular to multi-vitamin fruit vinegar and a preparing method thereof. The multi-vitamin fruit vinegar uses grapes, hawthorns andplums as main raw materials and is prepared by adding water, strong wine, sugar, monosodium glutamates, honey and salt. The grapes, the hawthorns and the plums are used as the main raw materials of the multi-vitamin fruit vinegar. The grapes are neutral in nature, have a sweet and sour taste, act on the lungs, the spleen and the kidney channel, and have the functions of supplementing qi and bloodand enriching the livers and the kidneys. The hawthorns contain multiple vitamins, tartaric acid, crataegolic acid and the like, and also contain flavonoid, lactone, glucide and mineral materials suchas calcium, phosphorus, ferrum and the like. The plums have a sweet and sour taste, are cool in nature, can clear liver heat, engender liquid, clear the liver and disinhibit water. The plums have multiple amino acids such as glutamine, serine, glycin, proline and the like, are nutritious and have pharmacophagous double functions. The three fruits are combined to form a compound multi-vitamin green health food. Because no additive is added, multi-vitamin fruit vinegar is novel green drink and seasoning which are pure natural and have a unique taste.