The present invention discloses a composition for improving internal circulation and delaying aging and application thereof, and the composition is prepared by Rosa roxburghii, Phyllanthus emblica, honey, walnut and Citrus limon as raw materials.

The present invention discloses a composition for improving internal circulation and delaying aging and application thereof, and the composition is prepared by Rosa roxburghii, Phyllanthus emblica, honey, walnut and Citrus limon as raw materials.

The present invention provides a fermented product obtained by fermenting honey and camomile or a treated product thereof with Lactobacillus kunkeei.

The present invention provides a fermented product obtained by fermenting honey and camomile or a treated product thereof with Lactobacillus kunkeei.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.

The present invention provides a fermented honey product obtained by fermenting a honey-containing material having a honey concentration of more than 25% with Lactobacillus kunkeei.

The present invention provides a fermented honey product obtained by fermenting a honey-containing material having a honey concentration of more than 25% with Lactobacillus kunkeei.

The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

A method for producing honey containing low molecular weight ginsenosides, includes steps of: washing ginseng; damaging epidermis of the ginseng; mixing the ginseng whose epidermis is damaged with honey to form a first mixture; heating the first mixture in a thermal bath; cooling the heated first mixture; separating the heated and cooled first mixture into honey and ginseng; cooling the separated ginseng to 0 C. to 6 C. and cooling the separated honey at room temperature, each cooled for 10 to 24 hours; mixing the cooled ginseng and honey again to form a second mixture; aging the second mixture at a low temperature; separating the low-temperature-aged second mixture into ginseng and honey; and aging the honey separated from the second mixture at a low temperature at least 12 hours.