阅读说明：本技术 一种保健食品及制备方法 (Health food and preparation method thereof ) 是由 杨伏文 于 2019-08-23 设计创作，主要内容包括：本发明公开了一种治疗癌症、疑难杂症、慢性病的保健食品,由以下按照质量百分比的原料组成：玉竹0.5-5％、桑叶0.5-6％、葛根0.5-4％、芹菜籽0.5-5％、苦瓜0.5-4％、藤黄果0.5-6％、玉米须0.5-5％等,一种治疗癌症、疑难杂症、慢性病的保健食品的制备方法包括如下步骤：原料准备；五谷类、种子类炒制；粉碎：水果、花、蔬菜、菌藻类混合干燥,打成粉剂；杀菌消毒,并混合；成品；本发明中,通过上述制备过程具有强大的修复细胞的作用,人食用后,人体微循环被疏通,毒素慢慢全部清除,内脏多余的脂肪被消耗排出体外,人体五脏能慢慢恢复最佳机能,血液中的营养成分输送到每个细胞,食用者感觉神清气爽；完全符合中医精粹五脏调和百病消的理念。(The invention discloses a health food for treating cancer, difficult and complicated diseases and chronic diseases, which is prepared from the following raw materials in percentage by mass: 0.5 to 5 percent of polygonatum, 0.5 to 6 percent of mulberry leaf, 0.5 to 4 percent of kudzu root, 0.5 to 5 percent of celery seed, 0.5 to 4 percent of balsam pear, 0.5 to 6 percent of gamboge, 0.5 to 5 percent of corn stigma and the like, and the preparation method of the health food for treating cancer, difficult and complicated diseases and chronic diseases comprises the following steps: preparing raw materials; parching cereals and seeds; crushing: mixing fruits, flowers, vegetables, bacteria and algae, drying, and pulverizing into powder; sterilizing, and mixing; obtaining a finished product; according to the invention, the preparation process has a strong cell repairing effect, after people eat the food, the microcirculation of the human body is dredged, toxins are slowly and completely removed, redundant fat of internal organs is consumed and discharged out of the body, the five internal organs of the human body can slowly recover the optimal function, nutrient components in blood are conveyed to each cell, and eaters feel refreshing; completely accords with the concept of Chinese medicine essence five internal organs and disease elimination.)

1. A health food for treating cancer, difficult and complicated diseases and chronic diseases is characterized by comprising the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

2. The method for preparing a health food for treating cancer, miscellaneous diseases and chronic diseases as claimed in claim 1, comprising the steps of:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the muskmelon seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the trogopterus seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying for three times, pouring the seeds into a container, and cooling to prepare a fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

3. The method for preparing a health food for treating cancer, miscellaneous diseases, and chronic diseases as claimed in claim 2, wherein the food comprises: in the second step, the temperature of the high-temperature stir-frying is 200-300 ℃.

4. The method for preparing a health food for treating cancer, miscellaneous diseases, and chronic diseases as claimed in claim 2, wherein the food comprises: and in the second step, the mixture is placed into an automatic constant-temperature frying pan, fried for 25 minutes at the constant temperature of 100 ℃, then fried for 15 minutes at the constant temperature of 200 ℃ again, finally fried for 10 minutes at the constant temperature of 300 ℃, and finally fried for three times.

Technical Field

The invention belongs to the technical field of health-care products, and particularly relates to a health-care food and a preparation method thereof.

Background

With the development of economy and the increasing living standard of people, people pay more and more attention to the maintenance of personal images and physical maintenance. Many people have poor physical fitness, high working and learning pressure, irregular life or large fluctuation of emotion and the like, but the nutrition in diet is incomplete, so that adverse reactions occur to physiological functions, many chronic diseases (such as hypertension, diabetes, rheumatism, fatty liver, gout and the like) are in disputes, sub-health (such as insomnia, obesity, fatigue, susceptibility to cold, large emotion fluctuation and the like) also frequently destroys the health of young people, the personal image and daily life are seriously influenced, and meanwhile, the adverse reactions of long-time physiological functions can also have great influence on the physical health. Therefore, the product which can balance nutrient cells, condition the functions of the five internal organs, lose weight, reduce high blood pressure, high blood fat and high blood sugar and improve the self-healing ability of the body has great market demand; the health food is pure natural food materials, thirty medicinal and edible food materials are contained in the health food, and the health food is alkaline food materials, has no pesticide residue, no transgenic food material, no extraction, no addition, no sweetener and no synthetic nutritional food powder, and can help the body of a user to ventilate blood, expel toxin and supplement nutrition.

However, current western medicine treatment of these diseases and sub-health is not a permanent cure; traditional Chinese medicine conditioning cannot achieve good effect due to limitations; the health care product has no obvious effect on conditioning the diseases and the sub-health symptoms because of the singleness; food intervention treatment is adopted, and the five-color and five-flavor food required every day can not be provided for heart, liver, spleen, lung and kidney because the living conditions and the work are busy, so that the nutrition supply of cells is ensured.

In order to provide a health food which has no side effect, balances nutritive cells, conditions the functions of the five internal organs, reduces weight, reduces high blood pressure, high blood fat and high blood sugar and improves the self-healing ability of the body; therefore, the invention provides a health food and a preparation method thereof.

Disclosure of Invention

The invention aims to provide a health food and a preparation method thereof, aiming at solving the problem that the current western medicine treatment for the diseases and the sub-health can not treat the root causes; traditional Chinese medicine conditioning cannot achieve good effect due to limitations; the health care product has no obvious effect on conditioning the diseases and the sub-health symptoms because of the singleness; food intervention treatment is adopted, and the problem that five-color and five-taste food required every day cannot be provided for heart, liver, spleen, lung and kidney because living conditions and work are busy.

In order to achieve the purpose, the invention provides the following technical scheme: a health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0.5 to 2 percent of chickpea, 0., 0.5-5% of white kidney bean, 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of matsutake mushroom, 0.5-5% of mushroom, 0.5-3% of russula vinosa, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of very large algae, 0.5-3% of laver, 0.5-3% of kelp, 0.5-2% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3, 0.5-3% of watermelon seed, 0.5-4% of grape seed, 0.5-3% of cucumber seed, 0.5-2% of Japanese apricot seed, 0.5-3% of raw rapeseed, 0.5-4% of white gourd seed, 0.5-3% of white rapeseed, 0.5-4% of bitter gourd seed, 0.5-3% of cucumber seed, 0.5-2% of gourd seed, 0.5-2% of golden cucumber seed, 0.5-2% of winter squash seed, 0.5-3% of pumpkin seed, 0.5-2% of horned melon seed, 0.5-2% of fragrant rapeseed, 0.5-2% of amaranth seed, 0.5-2% of radish seed, 0.5-3% of portulaca oleracea, 0.5-2% of semen trogopyridis, 0.5-3% of dandelion seed, 0.5-2% of flowering rapeseed, 0.5-3% of broccoli seed, 0.5-3% of pomegranate seed, 0.5-2% of cassia seed, 0.5-3% of semen cassiae, 0.5-3, 0.5 to 2 percent of spinach seed, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2, 0.5-3% of broccoli, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of lychee, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 22 percent of muskmelon seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of spinach seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the muskmelon seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the trogopterus seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying for three times, pouring the seeds into a container, and cooling to prepare a fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

As a preferred technical scheme of the invention, in the second step, the temperature of the high-temperature stir-frying is 200-300 ℃.

As a preferable technical scheme of the invention, in the second step, the mixture is placed into an automatic constant temperature frying pan, fried for 25 minutes at a constant temperature of 100 ℃, then fried for 15 minutes at a constant temperature of 200 ℃ again, finally fried for 10 minutes at a constant temperature of 300 ℃, and finally fried for three times.

Compared with the prior art, the invention has the beneficial effects that:

(1) the preparation process has a strong cell repairing effect, after people eat the food, the microcirculation of the human body is dredged, toxins are slowly and completely removed, redundant fat of internal organs is consumed and discharged out of the body, the five internal organs of the human body can slowly recover the optimal function, nutrient components in blood are conveyed to each cell, and eaters feel refreshing;

(2) the disease patients can eat 35 g of the health care food in the morning and at night each day by the formula, the health care food has obvious conditioning effect after four continuous months, common people can also eat the health care food as a nutritional meal, can eat the health care food in the morning and at night instead of the staple food, is prepared from pure natural plants, has no side effect, and has the effects of ventilating and blood, enhancing the resistance and delaying the aging.

Drawings

FIG. 1 is a schematic structural view of the present invention;

Detailed Description

Example 1

A health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato; the ginkgo belongs to lung, lung and spleen channels, and has the functions of enhancing memory and preventing cardiovascular and cerebrovascular diseases; the treasure product for delaying senility, beautifying and protecting skin and losing weight; improving immunity, preventing cancer, and preventing senile dementia; relieving headache, tinnitus, dizziness, amnesia, dreaminess, and cold hands and feet; the pawpaw enters liver and spleen channels, promotes metabolism, resists aging, protects skin, beautifies face and prolongs life; vitamin C is 48 times of that of apple, and can be used for preventing and treating hypertension, nephritis and constipation; is rich in vitamin A, and has effects of invigorating spleen, promoting digestion, resisting epidemic, killing parasite, promoting lactation and resisting cancer; potherb mustard seed belongs to large intestine and stomach channels, contains rich vitamin C, and has effects of refreshing brain and removing toxic substance; relieving swelling, stimulating appetite, promoting digestion, and preventing and treating constipation; weight loss, anti-aging and anticancer; kohlrabi seeds enter large intestine and bladder channels, are rich in vitamin C and vitamin E, brighten hair, warm lung and benefit spleen; caring skin, enhancing immunity, preventing and resisting cancer; relaxing bowels, preventing and treating constipation, and removing toxin; the sweet broad pea has the functions of spleen channel, stomach channel and large intestine channel, beautifying, removing facial black spots, clearing intestines and preventing constipation; enhancing metabolism, enhancing immunity, and preventing cancer; has effects in relieving weakness of spleen and stomach, abdominal distention, emesis, dysentery, puerperal galactopoiesis, dysphoria, and thirst; the black corn has effects of regulating body fluid balance, relieving fatigue, preventing and treating hypertension, arteriosclerosis, cerebral thrombosis, and protecting heart; reducing weight, replenishing blood, supplementing zinc, invigorating kidney, caring skin, and preventing and treating rickets, osteomalacia, and osteoporosis; improving immunity, effectively improving functions of liver, heart, spleen and stomach, preventing pigment deposition, caring skin, and making people youthful; the mulberry fruit has the effects of nourishing yin, enriching blood, tonifying liver and kidney, delaying senility, maintaining beauty and keeping young; moistening intestine, preventing cancer, preventing asthenia due to long-term illness, removing liver fire, improving eyesight, relieving hangover, improving sleep, and enhancing immunity; whitening and tendering skin, delaying aging, blackening hair, decomposing fat, reducing blood lipid, and preventing angiosclerosis; has especially good effects on yin deficiency of liver and kidney, soreness and weakness of waist and knees, dim eyesight and tinnitus, joint discomfort, constipation due to intestinal dryness, fluid deficiency and blood deficiency, hectic fever and spermatorrhea, diabetes and the like; rubi fructus has effects of tonifying liver and kidney, arresting spontaneous emission, reducing urination, nourishing brain, improving intelligence, caring skin, and preventing and treating cancer; brain strengthening, intelligence improving, yang supporting, impotence eliminating, antiaging, weight reducing, and ophthalmic diseases treating effects; poria has effects in regulating heart, lung, spleen and kidney meridians, enhancing immunity, and preventing tumor and protecting liver; promoting diuresis, eliminating dampness, invigorating spleen, preventing cancer, calming heart, and whitening skin; clinically used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation and insomnia; fructus Hippophae has effects in invigorating spleen, stomach, lung, and heart channels, relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation, removing blood stasis, caring skin, removing chloasma, and regulating gastrointestinal function; reducing hypertension, softening and dredging blood vessel, enhancing capillary function, improving blood circulation, and preventing and relieving ischemic cerebrovascular disease; relieving spasm, relieving fever, promoting gallbladder function, resisting vitiligo, and improving blood and oxygen supply of brain; improving immunity, delaying aging, caring skin, preventing wrinkle and aging, protecting liver, preventing liver cirrhosis, and preventing tumor and cancer; the mellea armillaria sporophore belongs to heart, liver, stomach and lung channels, helps digestion, delays aging, prevents angiosclerosis, moistens skin and resists certain respiratory tract and digestive tract infection diseases; preventing hypopsia and night blindness, and has good nourishing effect on weak people, weak people after illness and people who are easy to starve; preventing and resisting cancer, prolonging life of patients, preventing and treating constipation, reducing cholesterol, preventing and treating angiosclerosis, and preventing cardiovascular and cerebrovascular diseases; is especially suitable for patients with excessive use of eyes, ophthalmia, night blindness, xerosis cutis, hyperlipemia, hypertension, arteriosclerosis, mucosa secretion loss, epilepsy, lumbago, skelalgia, Shibataea, hypoimmunity, cancer, respiratory diseases, and digestive tract diseases; rhizoma Polygonati Odorati enters lung and stomach channels, and has effects in tonifying viscera, nourishing qi, tonifying blood, caring skin, preventing diseases, resisting aging, strengthening body constitution, and prolonging life; caring skin, promoting blood circulation, reducing cholesterol in blood, inhibiting cancer cell metastasis, nourishing yin, moistening lung, promoting salivation, quenching thirst; has certain curative effect on heart failure caused by palpitation, angina pectoris, rheumatic heart disease, coronary atherosclerotic heart disease and pulmonary heart disease; the spirulina maxima enters liver, kidney and gallbladder channels, and has effects of reducing weight, caring skin, protecting liver, resisting aging, resisting cancer, nourishing stomach, protecting stomach, reducing cholesterol and blood lipid, relieving hypertension and heart disease symptoms or reducing incidence rate; improving gastropathy, preventing diabetes, resisting various diarrhea and constipation, preventing and treating anemia, promoting fat metabolism, preventing thrombosis, and resisting cardiovascular disease and cerebrovascular disease; preventing fatty liver and liver cirrhosis, lowering blood sugar, and preventing damage to kidney function due to administration of tranquilizer, antibiotic, and anticancer agent; relieving toxicity of mercury and medicine to kidney, removing acne and chloasma, treating anemia and microelement deficiency, enhancing immunity, and regulating metabolism; the pine pollen enters liver, spleen and lung channels, and the king of natural vitamins delays aging, so that the skin is fine, white and beautiful; relieving fatigue, enhancing physical strength, relieving constipation, improving digestion, moistening complexion, consolidating sleep, and pleasant mood; reducing weight, invigorating energy, improving memory, preventing infantile eczema, and preventing skin pruritus of the elderly; preventing and treating bedsore, prolonging the service life, and having the unexpected effects on inaccurate menstrual period, dysmenorrhea, metrorrhagia and climacteric disturbance, and pine pollen; the tea flower has the functions of heart, liver and small intestine channels, reducing blood fat and blood sugar, delaying senility and preventing and resisting cancer; protecting liver, relieving fatigue, resisting radiation, and improving intelligence; has effects in improving immunity, and can be used for treating epistaxis, hemoptysis, and cough; garcinia cambogia belongs to liver and stomach channels, enhances physical ability of the people, resists fatigue, reduces weight and consumes redundant refractory fat in the body; the physiological bearing capacity and the memory under high pressure are enhanced; promoting skin metabolism, delaying aging, caring skin, and repairing skin hunger and thirst, speckle, and wrinkle; is good for 'blood health' and can reduce the stroke caused by platelet aggregation.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black soya bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the bamboo gourd seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the common ambary seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying the seeds for 25 minutes at the constant temperature of 100 ℃, then frying the seeds for 15 minutes at the constant temperature of 200 ℃, finally frying the seeds for 10 minutes at the constant temperature of 300 ℃, frying the seeds for three times in total, pouring the seeds into a container, and cooling the fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

Example 2

A health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato; the ginkgo belongs to lung, lung and spleen channels, and has the functions of enhancing memory and preventing cardiovascular and cerebrovascular diseases; the treasure product for delaying senility, beautifying and protecting skin and losing weight; improving immunity, preventing cancer, and preventing senile dementia; relieving headache, tinnitus, dizziness, amnesia, dreaminess, and cold hands and feet; the pawpaw enters liver and spleen channels, promotes metabolism, resists aging, protects skin, beautifies face and prolongs life; vitamin C is 48 times of that of apple, and can be used for preventing and treating hypertension, nephritis and constipation; is rich in vitamin A, and has effects of invigorating spleen, promoting digestion, resisting epidemic, killing parasite, promoting lactation and resisting cancer; potherb mustard seed belongs to large intestine and stomach channels, contains rich vitamin C, and has effects of refreshing brain and removing toxic substance; relieving swelling, stimulating appetite, promoting digestion, and preventing and treating constipation; weight loss, anti-aging and anticancer; kohlrabi seeds enter large intestine and bladder channels, are rich in vitamin C and vitamin E, brighten hair, warm lung and benefit spleen; caring skin, enhancing immunity, preventing and resisting cancer; relaxing bowels, preventing and treating constipation, and removing toxin; the sweet broad pea has the functions of spleen channel, stomach channel and large intestine channel, beautifying, removing facial black spots, clearing intestines and preventing constipation; enhancing metabolism, enhancing immunity, and preventing cancer; has effects in relieving weakness of spleen and stomach, abdominal distention, emesis, dysentery, puerperal galactopoiesis, dysphoria, and thirst; the black corn has effects of regulating body fluid balance, relieving fatigue, preventing and treating hypertension, arteriosclerosis, cerebral thrombosis, and protecting heart; reducing weight, replenishing blood, supplementing zinc, invigorating kidney, caring skin, and preventing and treating rickets, osteomalacia, and osteoporosis; improving immunity, effectively improving functions of liver, heart, spleen and stomach, preventing pigment deposition, caring skin, and making people youthful; the mulberry fruit has the effects of nourishing yin, enriching blood, tonifying liver and kidney, delaying senility, maintaining beauty and keeping young; moistening intestine, preventing cancer, preventing asthenia due to long-term illness, removing liver fire, improving eyesight, relieving hangover, improving sleep, and enhancing immunity; whitening and tendering skin, delaying aging, blackening hair, decomposing fat, reducing blood lipid, and preventing angiosclerosis; has especially good effects on yin deficiency of liver and kidney, soreness and weakness of waist and knees, dim eyesight and tinnitus, joint discomfort, constipation due to intestinal dryness, fluid deficiency and blood deficiency, hectic fever and spermatorrhea, diabetes and the like; rubi fructus has effects of tonifying liver and kidney, arresting spontaneous emission, reducing urination, nourishing brain, improving intelligence, caring skin, and preventing and treating cancer; brain strengthening, intelligence improving, yang supporting, impotence eliminating, antiaging, weight reducing, and ophthalmic diseases treating effects; poria has effects in regulating heart, lung, spleen and kidney meridians, enhancing immunity, and preventing tumor and protecting liver; promoting diuresis, eliminating dampness, invigorating spleen, preventing cancer, calming heart, and whitening skin; clinically used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation and insomnia; fructus Hippophae has effects in invigorating spleen, stomach, lung, and heart channels, relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation, removing blood stasis, caring skin, removing chloasma, and regulating gastrointestinal function; reducing hypertension, softening and dredging blood vessel, enhancing capillary function, improving blood circulation, and preventing and relieving ischemic cerebrovascular disease; relieving spasm, relieving fever, promoting gallbladder function, resisting vitiligo, and improving blood and oxygen supply of brain; improving immunity, delaying aging, caring skin, preventing wrinkle and aging, protecting liver, preventing liver cirrhosis, and preventing tumor and cancer; the mellea armillaria sporophore belongs to heart, liver, stomach and lung channels, helps digestion, delays aging, prevents angiosclerosis, moistens skin and resists certain respiratory tract and digestive tract infection diseases; preventing hypopsia and night blindness, and has good nourishing effect on weak people, weak people after illness and people who are easy to starve; preventing and resisting cancer, prolonging life of patients, preventing and treating constipation, reducing cholesterol, preventing and treating angiosclerosis, and preventing cardiovascular and cerebrovascular diseases; is especially suitable for patients with excessive use of eyes, ophthalmia, night blindness, xerosis cutis, hyperlipemia, hypertension, arteriosclerosis, mucosa secretion loss, epilepsy, lumbago, skelalgia, Shibataea, hypoimmunity, cancer, respiratory diseases, and digestive tract diseases; rhizoma Polygonati Odorati enters lung and stomach channels, and has effects in tonifying viscera, nourishing qi, tonifying blood, caring skin, preventing diseases, resisting aging, strengthening body constitution, and prolonging life; caring skin, promoting blood circulation, reducing cholesterol in blood, inhibiting cancer cell metastasis, nourishing yin, moistening lung, promoting salivation, quenching thirst; has certain curative effect on heart failure caused by palpitation, angina pectoris, rheumatic heart disease, coronary atherosclerotic heart disease and pulmonary heart disease; the spirulina maxima enters liver, kidney and gallbladder channels, and has effects of reducing weight, caring skin, protecting liver, resisting aging, resisting cancer, nourishing stomach, protecting stomach, reducing cholesterol and blood lipid, relieving hypertension and heart disease symptoms or reducing incidence rate; improving gastropathy, preventing diabetes, resisting various diarrhea and constipation, preventing and treating anemia, promoting fat metabolism, preventing thrombosis, and resisting cardiovascular disease and cerebrovascular disease; preventing fatty liver and liver cirrhosis, lowering blood sugar, and preventing damage to kidney function due to administration of tranquilizer, antibiotic, and anticancer agent; relieving toxicity of mercury and medicine to kidney, removing acne and chloasma, treating anemia and microelement deficiency, enhancing immunity, and regulating metabolism; the pine pollen enters liver, spleen and lung channels, and the king of natural vitamins delays aging, so that the skin is fine, white and beautiful; relieving fatigue, enhancing physical strength, relieving constipation, improving digestion, moistening complexion, consolidating sleep, and pleasant mood; reducing weight, invigorating energy, improving memory, preventing infantile eczema, and preventing skin pruritus of the elderly; preventing and treating bedsore, prolonging the service life, and having the unexpected effects on inaccurate menstrual period, dysmenorrhea, metrorrhagia and climacteric disturbance, and pine pollen; the tea flower has the functions of heart, liver and small intestine channels, reducing blood fat and blood sugar, delaying senility and preventing and resisting cancer; protecting liver, relieving fatigue, resisting radiation, and improving intelligence; has effects in improving immunity, and can be used for treating epistaxis, hemoptysis, and cough; garcinia cambogia belongs to liver and stomach channels, enhances physical ability of the people, resists fatigue, reduces weight and consumes redundant refractory fat in the body; the physiological bearing capacity and the memory under high pressure are enhanced; promoting skin metabolism, delaying aging, caring skin, and repairing skin hunger and thirst, speckle, and wrinkle; is good for 'blood health' and can reduce the stroke caused by platelet aggregation.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black soya bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the bamboo gourd seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the common ambary seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying the seeds for 25 minutes at the constant temperature of 100 ℃, then frying the seeds for 15 minutes at the constant temperature of 200 ℃, finally frying the seeds for 10 minutes at the constant temperature of 300 ℃, frying the seeds for three times in total, pouring the seeds into a container, and cooling the fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

Example 3

A health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato; the ginkgo belongs to lung, lung and spleen channels, and has the functions of enhancing memory and preventing cardiovascular and cerebrovascular diseases; the treasure product for delaying senility, beautifying and protecting skin and losing weight; improving immunity, preventing cancer, and preventing senile dementia; relieving headache, tinnitus, dizziness, amnesia, dreaminess, and cold hands and feet; the pawpaw enters liver and spleen channels, promotes metabolism, resists aging, protects skin, beautifies face and prolongs life; vitamin C is 48 times of that of apple, and can be used for preventing and treating hypertension, nephritis and constipation; is rich in vitamin A, and has effects of invigorating spleen, promoting digestion, resisting epidemic, killing parasite, promoting lactation and resisting cancer; potherb mustard seed belongs to large intestine and stomach channels, contains rich vitamin C, and has effects of refreshing brain and removing toxic substance; relieving swelling, stimulating appetite, promoting digestion, and preventing and treating constipation; weight loss, anti-aging and anticancer; kohlrabi seeds enter large intestine and bladder channels, are rich in vitamin C and vitamin E, brighten hair, warm lung and benefit spleen; caring skin, enhancing immunity, preventing and resisting cancer; relaxing bowels, preventing and treating constipation, and removing toxin; the sweet broad pea has the functions of spleen channel, stomach channel and large intestine channel, beautifying, removing facial black spots, clearing intestines and preventing constipation; enhancing metabolism, enhancing immunity, and preventing cancer; has effects in relieving weakness of spleen and stomach, abdominal distention, emesis, dysentery, puerperal galactopoiesis, dysphoria, and thirst; the black corn has effects of regulating body fluid balance, relieving fatigue, preventing and treating hypertension, arteriosclerosis, cerebral thrombosis, and protecting heart; reducing weight, replenishing blood, supplementing zinc, invigorating kidney, caring skin, and preventing and treating rickets, osteomalacia, and osteoporosis; improving immunity, effectively improving functions of liver, heart, spleen and stomach, preventing pigment deposition, caring skin, and making people youthful; the mulberry fruit has the effects of nourishing yin, enriching blood, tonifying liver and kidney, delaying senility, maintaining beauty and keeping young; moistening intestine, preventing cancer, preventing asthenia due to long-term illness, removing liver fire, improving eyesight, relieving hangover, improving sleep, and enhancing immunity; whitening and tendering skin, delaying aging, blackening hair, decomposing fat, reducing blood lipid, and preventing angiosclerosis; has especially good effects on yin deficiency of liver and kidney, soreness and weakness of waist and knees, dim eyesight and tinnitus, joint discomfort, constipation due to intestinal dryness, fluid deficiency and blood deficiency, hectic fever and spermatorrhea, diabetes and the like; rubi fructus has effects of tonifying liver and kidney, arresting spontaneous emission, reducing urination, nourishing brain, improving intelligence, caring skin, and preventing and treating cancer; brain strengthening, intelligence improving, yang supporting, impotence eliminating, antiaging, weight reducing, and ophthalmic diseases treating effects; poria has effects in regulating heart, lung, spleen and kidney meridians, enhancing immunity, and preventing tumor and protecting liver; promoting diuresis, eliminating dampness, invigorating spleen, preventing cancer, calming heart, and whitening skin; clinically used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation and insomnia; fructus Hippophae has effects in invigorating spleen, stomach, lung, and heart channels, relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation, removing blood stasis, caring skin, removing chloasma, and regulating gastrointestinal function; reducing hypertension, softening and dredging blood vessel, enhancing capillary function, improving blood circulation, and preventing and relieving ischemic cerebrovascular disease; relieving spasm, relieving fever, promoting gallbladder function, resisting vitiligo, and improving blood and oxygen supply of brain; improving immunity, delaying aging, caring skin, preventing wrinkle and aging, protecting liver, preventing liver cirrhosis, and preventing tumor and cancer; the mellea armillaria sporophore belongs to heart, liver, stomach and lung channels, helps digestion, delays aging, prevents angiosclerosis, moistens skin and resists certain respiratory tract and digestive tract infection diseases; preventing hypopsia and night blindness, and has good nourishing effect on weak people, weak people after illness and people who are easy to starve; preventing and resisting cancer, prolonging life of patients, preventing and treating constipation, reducing cholesterol, preventing and treating angiosclerosis, and preventing cardiovascular and cerebrovascular diseases; is especially suitable for patients with excessive use of eyes, ophthalmia, night blindness, xerosis cutis, hyperlipemia, hypertension, arteriosclerosis, mucosa secretion loss, epilepsy, lumbago, skelalgia, Shibataea, hypoimmunity, cancer, respiratory diseases, and digestive tract diseases; rhizoma Polygonati Odorati enters lung and stomach channels, and has effects in tonifying viscera, nourishing qi, tonifying blood, caring skin, preventing diseases, resisting aging, strengthening body constitution, and prolonging life; caring skin, promoting blood circulation, reducing cholesterol in blood, inhibiting cancer cell metastasis, nourishing yin, moistening lung, promoting salivation, quenching thirst; has certain curative effect on heart failure caused by palpitation, angina pectoris, rheumatic heart disease, coronary atherosclerotic heart disease and pulmonary heart disease; the spirulina maxima enters liver, kidney and gallbladder channels, and has effects of reducing weight, caring skin, protecting liver, resisting aging, resisting cancer, nourishing stomach, protecting stomach, reducing cholesterol and blood lipid, relieving hypertension and heart disease symptoms or reducing incidence rate; improving gastropathy, preventing diabetes, resisting various diarrhea and constipation, preventing and treating anemia, promoting fat metabolism, preventing thrombosis, and resisting cardiovascular disease and cerebrovascular disease; preventing fatty liver and liver cirrhosis, lowering blood sugar, and preventing damage to kidney function due to administration of tranquilizer, antibiotic, and anticancer agent; relieving toxicity of mercury and medicine to kidney, removing acne and chloasma, treating anemia and microelement deficiency, enhancing immunity, and regulating metabolism; the pine pollen enters liver, spleen and lung channels, and the king of natural vitamins delays aging, so that the skin is fine, white and beautiful; relieving fatigue, enhancing physical strength, relieving constipation, improving digestion, moistening complexion, consolidating sleep, and pleasant mood; reducing weight, invigorating energy, improving memory, preventing infantile eczema, and preventing skin pruritus of the elderly; preventing and treating bedsore, prolonging the service life, and having the unexpected effects on inaccurate menstrual period, dysmenorrhea, metrorrhagia and climacteric disturbance, and pine pollen; the tea flower has the functions of heart, liver and small intestine channels, reducing blood fat and blood sugar, delaying senility and preventing and resisting cancer; protecting liver, relieving fatigue, resisting radiation, and improving intelligence; has effects in improving immunity, and can be used for treating epistaxis, hemoptysis, and cough; garcinia cambogia belongs to liver and stomach channels, enhances physical ability of the people, resists fatigue, reduces weight and consumes redundant refractory fat in the body; the physiological bearing capacity and the memory under high pressure are enhanced; promoting skin metabolism, delaying aging, caring skin, and repairing skin hunger and thirst, speckle, and wrinkle; is good for 'blood health' and can reduce the stroke caused by platelet aggregation.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black soya bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the bamboo gourd seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the common ambary seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying the seeds for 25 minutes at the constant temperature of 100 ℃, then frying the seeds for 15 minutes at the constant temperature of 200 ℃, finally frying the seeds for 10 minutes at the constant temperature of 300 ℃, frying the seeds for three times in total, pouring the seeds into a container, and cooling the fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

Example 4

A health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato; the ginkgo belongs to lung, lung and spleen channels, and has the functions of enhancing memory and preventing cardiovascular and cerebrovascular diseases; the treasure product for delaying senility, beautifying and protecting skin and losing weight; improving immunity, preventing cancer, and preventing senile dementia; relieving headache, tinnitus, dizziness, amnesia, dreaminess, and cold hands and feet; the pawpaw enters liver and spleen channels, promotes metabolism, resists aging, protects skin, beautifies face and prolongs life; vitamin C is 48 times of that of apple, and can be used for preventing and treating hypertension, nephritis and constipation; is rich in vitamin A, and has effects of invigorating spleen, promoting digestion, resisting epidemic, killing parasite, promoting lactation and resisting cancer; potherb mustard seed belongs to large intestine and stomach channels, contains rich vitamin C, and has effects of refreshing brain and removing toxic substance; relieving swelling, stimulating appetite, promoting digestion, and preventing and treating constipation; weight loss, anti-aging and anticancer; kohlrabi seeds enter large intestine and bladder channels, are rich in vitamin C and vitamin E, brighten hair, warm lung and benefit spleen; caring skin, enhancing immunity, preventing and resisting cancer; relaxing bowels, preventing and treating constipation, and removing toxin; the sweet broad pea has the functions of spleen channel, stomach channel and large intestine channel, beautifying, removing facial black spots, clearing intestines and preventing constipation; enhancing metabolism, enhancing immunity, and preventing cancer; has effects in relieving weakness of spleen and stomach, abdominal distention, emesis, dysentery, puerperal galactopoiesis, dysphoria, and thirst; the black corn has effects of regulating body fluid balance, relieving fatigue, preventing and treating hypertension, arteriosclerosis, cerebral thrombosis, and protecting heart; reducing weight, replenishing blood, supplementing zinc, invigorating kidney, caring skin, and preventing and treating rickets, osteomalacia, and osteoporosis; improving immunity, effectively improving functions of liver, heart, spleen and stomach, preventing pigment deposition, caring skin, and making people youthful; the mulberry fruit has the effects of nourishing yin, enriching blood, tonifying liver and kidney, delaying senility, maintaining beauty and keeping young; moistening intestine, preventing cancer, preventing asthenia due to long-term illness, removing liver fire, improving eyesight, relieving hangover, improving sleep, and enhancing immunity; whitening and tendering skin, delaying aging, blackening hair, decomposing fat, reducing blood lipid, and preventing angiosclerosis; has especially good effects on yin deficiency of liver and kidney, soreness and weakness of waist and knees, dim eyesight and tinnitus, joint discomfort, constipation due to intestinal dryness, fluid deficiency and blood deficiency, hectic fever and spermatorrhea, diabetes and the like; rubi fructus has effects of tonifying liver and kidney, arresting spontaneous emission, reducing urination, nourishing brain, improving intelligence, caring skin, and preventing and treating cancer; brain strengthening, intelligence improving, yang supporting, impotence eliminating, antiaging, weight reducing, and ophthalmic diseases treating effects; poria has effects in regulating heart, lung, spleen and kidney meridians, enhancing immunity, and preventing tumor and protecting liver; promoting diuresis, eliminating dampness, invigorating spleen, preventing cancer, calming heart, and whitening skin; clinically used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation and insomnia; fructus Hippophae has effects in invigorating spleen, stomach, lung, and heart channels, relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation, removing blood stasis, caring skin, removing chloasma, and regulating gastrointestinal function; reducing hypertension, softening and dredging blood vessel, enhancing capillary function, improving blood circulation, and preventing and relieving ischemic cerebrovascular disease; relieving spasm, relieving fever, promoting gallbladder function, resisting vitiligo, and improving blood and oxygen supply of brain; improving immunity, delaying aging, caring skin, preventing wrinkle and aging, protecting liver, preventing liver cirrhosis, and preventing tumor and cancer; the mellea armillaria sporophore belongs to heart, liver, stomach and lung channels, helps digestion, delays aging, prevents angiosclerosis, moistens skin and resists certain respiratory tract and digestive tract infection diseases; preventing hypopsia and night blindness, and has good nourishing effect on weak people, weak people after illness and people who are easy to starve; preventing and resisting cancer, prolonging life of patients, preventing and treating constipation, reducing cholesterol, preventing and treating angiosclerosis, and preventing cardiovascular and cerebrovascular diseases; is especially suitable for patients with excessive use of eyes, ophthalmia, night blindness, xerosis cutis, hyperlipemia, hypertension, arteriosclerosis, mucosa secretion loss, epilepsy, lumbago, skelalgia, Shibataea, hypoimmunity, cancer, respiratory diseases, and digestive tract diseases; rhizoma Polygonati Odorati enters lung and stomach channels, and has effects in tonifying viscera, nourishing qi, tonifying blood, caring skin, preventing diseases, resisting aging, strengthening body constitution, and prolonging life; caring skin, promoting blood circulation, reducing cholesterol in blood, inhibiting cancer cell metastasis, nourishing yin, moistening lung, promoting salivation, quenching thirst; has certain curative effect on heart failure caused by palpitation, angina pectoris, rheumatic heart disease, coronary atherosclerotic heart disease and pulmonary heart disease; the spirulina maxima enters liver, kidney and gallbladder channels, and has effects of reducing weight, caring skin, protecting liver, resisting aging, resisting cancer, nourishing stomach, protecting stomach, reducing cholesterol and blood lipid, relieving hypertension and heart disease symptoms or reducing incidence rate; improving gastropathy, preventing diabetes, resisting various diarrhea and constipation, preventing and treating anemia, promoting fat metabolism, preventing thrombosis, and resisting cardiovascular disease and cerebrovascular disease; preventing fatty liver and liver cirrhosis, lowering blood sugar, and preventing damage to kidney function due to administration of tranquilizer, antibiotic, and anticancer agent; relieving toxicity of mercury and medicine to kidney, removing acne and chloasma, treating anemia and microelement deficiency, enhancing immunity, and regulating metabolism; the pine pollen enters liver, spleen and lung channels, and the king of natural vitamins delays aging, so that the skin is fine, white and beautiful; relieving fatigue, enhancing physical strength, relieving constipation, improving digestion, moistening complexion, consolidating sleep, and pleasant mood; reducing weight, invigorating energy, improving memory, preventing infantile eczema, and preventing skin pruritus of the elderly; preventing and treating bedsore, prolonging the service life, and having the unexpected effects on inaccurate menstrual period, dysmenorrhea, metrorrhagia and climacteric disturbance, and pine pollen; the tea flower has the functions of heart, liver and small intestine channels, reducing blood fat and blood sugar, delaying senility and preventing and resisting cancer; protecting liver, relieving fatigue, resisting radiation, and improving intelligence; has effects in improving immunity, and can be used for treating epistaxis, hemoptysis, and cough; garcinia cambogia belongs to liver and stomach channels, enhances physical ability of the people, resists fatigue, reduces weight and consumes redundant refractory fat in the body; the physiological bearing capacity and the memory under high pressure are enhanced; promoting skin metabolism, delaying aging, caring skin, and repairing skin hunger and thirst, speckle, and wrinkle; is good for 'blood health' and can reduce the stroke caused by platelet aggregation.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black soya bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the bamboo gourd seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the common ambary seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying the seeds for 25 minutes at the constant temperature of 100 ℃, then frying the seeds for 15 minutes at the constant temperature of 200 ℃, finally frying the seeds for 10 minutes at the constant temperature of 300 ℃, frying the seeds for three times in total, pouring the seeds into a container, and cooling the fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

Example 5

A health food and a preparation method thereof are disclosed, which comprises the following raw materials by mass percent: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato; the ginkgo belongs to lung, lung and spleen channels, and has the functions of enhancing memory and preventing cardiovascular and cerebrovascular diseases; the treasure product for delaying senility, beautifying and protecting skin and losing weight; improving immunity, preventing cancer, and preventing senile dementia; relieving headache, tinnitus, dizziness, amnesia, dreaminess, and cold hands and feet; the pawpaw enters liver and spleen channels, promotes metabolism, resists aging, protects skin, beautifies face and prolongs life; vitamin C is 48 times of that of apple, and can be used for preventing and treating hypertension, nephritis and constipation; is rich in vitamin A, and has effects of invigorating spleen, promoting digestion, resisting epidemic, killing parasite, promoting lactation and resisting cancer; potherb mustard seed belongs to large intestine and stomach channels, contains rich vitamin C, and has effects of refreshing brain and removing toxic substance; relieving swelling, stimulating appetite, promoting digestion, and preventing and treating constipation; weight loss, anti-aging and anticancer; kohlrabi seeds enter large intestine and bladder channels, are rich in vitamin C and vitamin E, brighten hair, warm lung and benefit spleen; caring skin, enhancing immunity, preventing and resisting cancer; relaxing bowels, preventing and treating constipation, and removing toxin; the sweet broad pea has the functions of spleen channel, stomach channel and large intestine channel, beautifying, removing facial black spots, clearing intestines and preventing constipation; enhancing metabolism, enhancing immunity, and preventing cancer; has effects in relieving weakness of spleen and stomach, abdominal distention, emesis, dysentery, puerperal galactopoiesis, dysphoria, and thirst; the black corn has effects of regulating body fluid balance, relieving fatigue, preventing and treating hypertension, arteriosclerosis, cerebral thrombosis, and protecting heart; reducing weight, replenishing blood, supplementing zinc, invigorating kidney, caring skin, and preventing and treating rickets, osteomalacia, and osteoporosis; improving immunity, effectively improving functions of liver, heart, spleen and stomach, preventing pigment deposition, caring skin, and making people youthful; the mulberry fruit has the effects of nourishing yin, enriching blood, tonifying liver and kidney, delaying senility, maintaining beauty and keeping young; moistening intestine, preventing cancer, preventing asthenia due to long-term illness, removing liver fire, improving eyesight, relieving hangover, improving sleep, and enhancing immunity; whitening and tendering skin, delaying aging, blackening hair, decomposing fat, reducing blood lipid, and preventing angiosclerosis; has especially good effects on yin deficiency of liver and kidney, soreness and weakness of waist and knees, dim eyesight and tinnitus, joint discomfort, constipation due to intestinal dryness, fluid deficiency and blood deficiency, hectic fever and spermatorrhea, diabetes and the like; rubi fructus has effects of tonifying liver and kidney, arresting spontaneous emission, reducing urination, nourishing brain, improving intelligence, caring skin, and preventing and treating cancer; brain strengthening, intelligence improving, yang supporting, impotence eliminating, antiaging, weight reducing, and ophthalmic diseases treating effects; poria has effects in regulating heart, lung, spleen and kidney meridians, enhancing immunity, and preventing tumor and protecting liver; promoting diuresis, eliminating dampness, invigorating spleen, preventing cancer, calming heart, and whitening skin; clinically used for edema, oliguria, phlegm and fluid retention, dizziness and palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation and insomnia; fructus Hippophae has effects in invigorating spleen, stomach, lung, and heart channels, relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation, removing blood stasis, caring skin, removing chloasma, and regulating gastrointestinal function; reducing hypertension, softening and dredging blood vessel, enhancing capillary function, improving blood circulation, and preventing and relieving ischemic cerebrovascular disease; relieving spasm, relieving fever, promoting gallbladder function, resisting vitiligo, and improving blood and oxygen supply of brain; improving immunity, delaying aging, caring skin, preventing wrinkle and aging, protecting liver, preventing liver cirrhosis, and preventing tumor and cancer; the mellea armillaria sporophore belongs to heart, liver, stomach and lung channels, helps digestion, delays aging, prevents angiosclerosis, moistens skin and resists certain respiratory tract and digestive tract infection diseases; preventing hypopsia and night blindness, and has good nourishing effect on weak people, weak people after illness and people who are easy to starve; preventing and resisting cancer, prolonging life of patients, preventing and treating constipation, reducing cholesterol, preventing and treating angiosclerosis, and preventing cardiovascular and cerebrovascular diseases; is especially suitable for patients with excessive use of eyes, ophthalmia, night blindness, xerosis cutis, hyperlipemia, hypertension, arteriosclerosis, mucosa secretion loss, epilepsy, lumbago, skelalgia, Shibataea, hypoimmunity, cancer, respiratory diseases, and digestive tract diseases; rhizoma Polygonati Odorati enters lung and stomach channels, and has effects in tonifying viscera, nourishing qi, tonifying blood, caring skin, preventing diseases, resisting aging, strengthening body constitution, and prolonging life; caring skin, promoting blood circulation, reducing cholesterol in blood, inhibiting cancer cell metastasis, nourishing yin, moistening lung, promoting salivation, quenching thirst; has certain curative effect on heart failure caused by palpitation, angina pectoris, rheumatic heart disease, coronary atherosclerotic heart disease and pulmonary heart disease; the spirulina maxima enters liver, kidney and gallbladder channels, and has effects of reducing weight, caring skin, protecting liver, resisting aging, resisting cancer, nourishing stomach, protecting stomach, reducing cholesterol and blood lipid, relieving hypertension and heart disease symptoms or reducing incidence rate; improving gastropathy, preventing diabetes, resisting various diarrhea and constipation, preventing and treating anemia, promoting fat metabolism, preventing thrombosis, and resisting cardiovascular disease and cerebrovascular disease; preventing fatty liver and liver cirrhosis, lowering blood sugar, and preventing damage to kidney function due to administration of tranquilizer, antibiotic, and anticancer agent; relieving toxicity of mercury and medicine to kidney, removing acne and chloasma, treating anemia and microelement deficiency, enhancing immunity, and regulating metabolism; the pine pollen enters liver, spleen and lung channels, and the king of natural vitamins delays aging, so that the skin is fine, white and beautiful; relieving fatigue, enhancing physical strength, relieving constipation, improving digestion, moistening complexion, consolidating sleep, and pleasant mood; reducing weight, invigorating energy, improving memory, preventing infantile eczema, and preventing skin pruritus of the elderly; preventing and treating bedsore, prolonging the service life, and having the unexpected effects on inaccurate menstrual period, dysmenorrhea, metrorrhagia and climacteric disturbance, and pine pollen; the tea flower has the functions of heart, liver and small intestine channels, reducing blood fat and blood sugar, delaying senility and preventing and resisting cancer; protecting liver, relieving fatigue, resisting radiation, and improving intelligence; has effects in improving immunity, and can be used for treating epistaxis, hemoptysis, and cough; garcinia cambogia belongs to liver and stomach channels, enhances physical ability of the people, resists fatigue, reduces weight and consumes redundant refractory fat in the body; the physiological bearing capacity and the memory under high pressure are enhanced; promoting skin metabolism, delaying aging, caring skin, and repairing skin hunger and thirst, speckle, and wrinkle; is good for 'blood health' and can reduce the stroke caused by platelet aggregation.

A preparation method of a health food comprises the following steps:

the method comprises the following steps: preparing raw materials: the composite material consists of the following raw materials in percentage by mass: 0.5-5% of radix polygonati officinalis, 0.5-6% of folium mori, 0.5-4% of radix puerariae, 0.5-5% of celery seeds, 0.5-4% of bitter gourds, 0.5-6% of garcinia cambogia fruits, 0.5-5% of corn stigma, 0.5-4% of barley seedlings, 0.5-3% of wheat seedlings, 0.5-6% of momordica grosvenori, 0.5-5% of mulberries, 0.5-3% of fructus alpiniae oxyphyllae, 0.5-3% of fructus amomi, 0.5-5% of ginkgo leaves, 0.5-6% of dried orange peel, 0.5-3% of lotus leaves, 0.5-5% of hawthorns, 0.5-4% of Chinese yams, 0.5-6% of red beans, 0.5-6% of lemon leaves, 0.5-4% of roses, 0.5-5% of raspberries, 0.5-7% of sea-buckthorn, 0.5-6, 0.5-3% of hovenia dulcis thunb, 0.5-5% of grapefruit, 0.5-5% of acerola cherry, 0.5-6% of blueberry, 1-5% of cherry tomato, 0.5-6% of brazil berry, 0.5-3% of yellow glutinous rice, 0.5-4% of black rice, 0.5-3% of black glutinous rice, 0.5-2% of black sesame seed, 0.5-2% of black bean, 0.5-2% of brown rice, 0.5-2% of large yellow rice, 0.5-2% of sorghum rice, 0.5-3% of red rice, 0.5-2% of germ rice, 0.5-2% of white sand peanut, 0.5-2% of purple peel peanut, 0.5-2% of sticky rice, 0.5-2% of corn, 0.5-6% of coix seed, 0.5-2% of yellow millet, 0.5-2% of white millet, 0.5-2% of wheat, 0.5-2% of barley, 0.5-2, 0.5 to 3 percent of sophora flower bud, 0.5 to 3 percent of malt, 0.5 to 3 percent of buckwheat, 0.5 to 3 percent of oat, 0.5 to 3 percent of pecan kernel, 0.5 to 3 percent of pine nut kernel, 0.5 to 3 percent of hazelnut kernel, 0.5 to 3 percent of almond, 0.5 to 4 percent of jujube kernel, 0.5 to 3 percent of pistachio nut, 0.5 to 2 percent of sunflower seed kernel, 0.5 to 3 percent of soybean, 0.5 to 4 percent of small red bean, 0.5 to 2 percent of mung bean, 0.5 to 3 percent of white hyacinth bean, 0.5 to 4 percent of green bean, 0.5 to 4 percent of pea, 0.5 to 3 percent of hyacinth bean, 0.5 to 3 percent of broad bean, 0.5 to 4 percent of sword bean, 0.5 to 3 percent of sweet broad bean, 0.5 to 2 percent of dragon bean, 0.5 to 3 percent of green bean, 0.5 to 4 percent of pigeon pea, 0.5 to 3 percent of kidney bean, 0., 0.5-4% of red kidney bean, 0.5-2% of rice bean, 0.5-3% of navy bean, 0.5-4% of tremella, 0.5-5% of black fungus, 0.5-3% of hericium erinaceus, 0.5-2% of white sesame seed, 0.5-4% of common red mushroom, 0.5-3% of tricholoma matsutake, 0.5-5% of mushroom, 0.5-3% of russula, 0.5-4% of dried mushroom, 0.5-6% of fig, 0.5-3% of red date, 0.5-5% of hawthorn, 0.5-3% of longan, 0.5-3% of white lotus seed, 0.5-4% of red lotus seed, 0.5-3% of ginkgo, 0.5-3% of spirulina maxima, 0.5-3% of laver, 0.5-3% of kelp, 0.5-3% of linseed, 0.5-2% of perilla seed, 0.5-3% of green radish seed, 0.5-3% of melon seed, 0.5-3% of watermelon, 0.5 to 4 percent of grape seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucumber seed, 0.5 to 3 percent of raw rapeseed, 0.5 to 4 percent of white gourd seed, 0.5 to 3 percent of white rapeseed, 0.5 to 4 percent of bitter gourd seed, 0.5 to 3 percent of cucumber seed, 0.5 to 2 percent of cucurbit seed, 0.5 to 2 percent of golden pumpkin seed, 0.5 to 2 percent of winter melon seed, 0.5 to 3 percent of watermelon seed, 0.5 to 2 percent of horned melon seed, 0.5 to 2 percent of fragrant rapeseed, 0.5 to 2 percent of edible amaranth seed, 0.5 to 2 percent of radish seed, 0.5 to 3 percent of purslane rapeseed, 0.5 to 2 percent of muskmelon seed, 0.5 to 2 percent of finger citron seed, 0.5 to 3 percent of dandelion seed, 0.5 to 2 percent of rape seed, 0.5 to 3 percent of orchid seed, 0.5 to 2 percent of pomegranate seed, 0.5 to 2 percent of cassia seed, 0.5 to 3 percent of, 0.5 to 3 percent of carrot seed, 0.5 to 3 percent of lophatherum gracile, 0.5 to 3 percent of liquorice, 0.5 to 3 percent of dried orange peel, 0.5 to 3 percent of gordon euryale seed, 0.5 to 3 percent of selfheal, 1 to 5 percent of dark plum fruit, 0.5 to 5 percent of medlar, 0.5 to 5 percent of Chinese olive, 0.5 to 4 percent of fresh reed rhizome, 0.5 to 5 percent of fructus cannabis, 0.5 to 5 percent of tuckahoe, 0.5 to 5 percent of angelica dahurica, 0.5 to 4 percent of donkey-hide gelatin, 0.5 to 3 percent of honeysuckle, 0.5 to 3 percent of chrysanthemum, 0.5 to 3 percent of seville orange flower, 0.5 to 3 percent of jasmine flower, 0.5 to 3 percent of sweet osmanthus flower, 0.5 to 4 percent of onion, 0.5 to 5 percent of white gourd, 0.5 to 5 percent of cucumber, 0.5 to 6 percent of apple, 0.5 to 5 percent of strawberry, 2 to 6 percent of grape, 0.5 to, 0.5-5% of pomegranate, 0.5-4% of lemon, 0.5-3% of mango, 0.5-4% of banana, 0.5-3% of litchi, 0.5-6% of pawpaw, 0.5-5% of white radish, 0.5-3% of carambola, 0.5-5% of loquat, 0.5-3% of spina date seed and 0.5-3% of sweet potato.

Step two: parching cereals and seeds: taking the seeds of the black rice, the black sesame, the black soya bean, the brown rice, the large yellow rice, the sorghum rice, the red rice, the germ rice, the purple peel peanut rice, the corn, the coix seed and other coarse cereals, the linseed, the perilla seed, the green radish seed, the pumpkin seed, the watermelon seed, the grape seed, the cucumber seed, the water melon seed, the raw rapeseed, the white gourd seed, the white rapeseed, the bitter gourd seed, the golden luffa seed, the bamboo gourd seed, the pumpkin seed, the coriander seed, the amaranth seed, the radish seed, the purslane seed, the common ambary seed and other seeds in the step one, putting the seeds into an automatic constant-temperature frying pot, frying the seeds for 25 minutes at the constant temperature of 100 ℃, then frying the seeds for 15 minutes at the constant temperature of 200 ℃, finally frying the seeds for 10 minutes at the constant temperature of 300 ℃, frying the seeds for three times in total, pouring the seeds into a container, and cooling the fried mixture;

step three: crushing: crushing the mixture fried in the step two into powder of 200 meshes;

step four: mixing and drying fruits, flowers, vegetables and bacteria and algae, and pulverizing into powder: mixing the frozen baked products of fruits, flowers, vegetables and bacteria and algae such as rose, garcinia cambogia, corn stigma, barley seedling, wheat seedling and onion, wax gourd, cucumber, apple, strawberry, grape, kiwi fruit, pineapple, broccoli, pomegranate, lemon, mango, banana, lychee, pawpaw, white radish, carambola, loquat, spina date seed, pachyrhizus, russula, tricholoma matsutake, mushroom, russula vinosa, dried mushroom, fig, red date, hawthorn, longan and the like, drying in a roller, and grinding into powder of 200 meshes;

step five: sterilizing and disinfecting, and mixing: sterilizing and disinfecting the powder obtained in the third step and the powder obtained in the fourth step, and then putting the powder into an automatic constant-temperature stirrer for mixing;

step six: and (3) finished product: and (5) feeding the mixed materials obtained in the step five into an automatic bagging machine to obtain the health food.

The usage amount and the effect are as follows:

the health care product is adopted to treat chronic diseases, tests are carried out on 200 patients, the cure rate is 85 percent and the total effective rate is 100 percent after the health care product is taken for four months.

Thank for certain, women, 72 years old, retire the cadre, suffer from diabetes, rheumatism, lumbar vertebra herniation, lower limb edema, take the health product of the invention for 2 months, lower limb edema improves, joint pain disappears after 4 months, lower limb edema improves completely.

Old woman, 48 years old, housewife, suffering from asthma, and taking the health care product of the invention for 2 months, asthma does not occur for more than 2 years after 4 months.

Yang Jie, male, 46 years old, executive supervisor, have gastritis, enteritis, common cold, canker sore, easy fatigue, take the health products of the invention for 2 months, canker sore has not been sent, after 4 months to 2 years energy is abundant, difficult to catch cold, gastroenteritis is all good.

Tangzhi, male, 77 years old, retired cadres, suffered from prostatitis, cerebral arteriosclerosis, frequent cold and easy fatigue, and after taking the health care product of the invention for 2 months, the symptoms of easy fatigue disappear, the cold is not easy to occur after 4 months, and the prostatitis and the cerebral arteriosclerosis are good after 2 years.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.