69results about How to "Add aroma components" patented technology

A technology for making the regenerated tobacco leaves by paper making method includes such steps as preparing the solution of ammonium salt or urea, filling in a container, immersing the rejected or low-grad tobacco material in it at 50-100 deg.C for 10-120 min while regulating pH=5-10, solid-liquid separation, loosening the solid phase to obtain fiber pulp, diluting, making sheet by paper-making machine, concentrating liquid phase, applying it onto said sheet, drying, and cutting.

The invention discloses a purple sweet potato wine and a preparation method thereof. The purple potato wine with a high anthocyanin content is prepared by preparing purple sweet potatoes into cooked powder, mixing the cooked powder with sesame powder or nut powder, subjecting the powder mixture to enzymolysis by enzymes, liquefying, saccharifying, adding fresh juice, and fermenting with monascus and screened yeast with a plurality of kinds of tolerance. The purple sweet potato wine is a fermented wine prepared by fermentation with a fruit wine process, and maintains original nutrition components of the purple sweet potatoes. The wine is noble in color and luster, mellow, excellent in quality, and rich in the bioactivator anthocyanin and selenium, and is an ideal healthcare drinking.

The invention relates to a preparation method of tobacco extract and application of the tobacco extract in cigarettes. The preparation method includes: weighing tobacco material, adding 70-95% ethanol according to the material-liquid mass ratio of 1:5-1:10, adding phosphoric acid or sulfuric acid accounting for 0.5-3% of the tobacco material by weight, performing heat reflux extraction for 1-3 hours at the temperature of 60-90 DEG C, filtering the product, allowing for cooling and clarifying, and subjecting supernate to reduced pressure compression to obtain extract, namely herbal extract; adding the tobacco extract, accounting for 0.05-0.1% of a tobacco leaf set by weight, to the tobacco leaf set. The tobacco extract made by the method is natural and safe, has the significant effect of making tobacco products more fragrant and less irritating, and has high application value. The preparation method is simple and easy, and the technical process is highly repeatable.

The invention discloses a filter unit capable of lowering the air flow temperature and supplementing beneficial components. The filter unit is a cylinder of multiple channels formed by folding and gathering composite sheets through embossing along embossing lines, and the composite sheets are formed by bonding a polymer film and cellulose paper. The filter unit can effectively lower the air flow temperature, the aerosol temperature of an oral cavity reaches 100 DEG C or lower, the temperature reaches 70 DEG C or below generally, aroma components and the nicotine content can be increased, satisfaction is improved, the functions are achieved at the same time, and then the structure of an aerosol generation materials is simplified; aerosol filtering is effectively lowered, and a consumer canbetter satisfy the smog amount. Particularly, the quality needed by aerosol generation materials is heated and not combusted. According to the composite sheets, the physical hardness needed by the filter unit and the functional requirement are improved, and the usability, applicability and functionality of the filter unit are effectively enhanced.

The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.

The invention discloses a tobacco flavor prepared by taking fructus terminaliae immaturus, dendrobium nobile, tobacco and the like as raw materials and application thereof. The tobacco flavor is prepared through the following steps of: taking the fructus terminaliae immaturus, the dendrobium nobile, radix ophiopogonis, herba menthae, honeysuckle, chrysoidine, fructus momordicae and the tobacco as raw materials, mixing, and then preparing an extractive; adding compound amino acid, xylose, propanediol and water to form a reaction system, regulating a pH value, and then carrying out maillard reaction in a reaction kettle to prepare the tobacco flavor. The tobacco flavor disclosed by the invention achieves more obvious and comprehensive improvement effects on cigarette smoking quality compared with the traditional extractive, and particularly has the advantages of obviously increasing the salivation promoting feeling and the sweet feeling, being rich and harmonious in fragrance and obviously enhanced in integral smoking quality, and playing roles in promoting salivation and moistening dryness, clearing away lung-heat and moistening the throat and relieving the clinical symptoms of chronic pharyngitis.

The invention provides a storage method of Pu-erh tea, and the storage method comprises four technical processes of regulation, stabilization, fermentation and alcoholization. According to the regulation conditions, the storage space ratio of tea is 36%-55%, the temperature is 15-25 DEG C, the humidity is 50%-60%, the number of negative ions is greater than or equal to 6000 / cm<3> and the storage time is 6-12 months. According to the stabilization conditions, the storage space ratio of tea is 40%-65%, the temperature is 18-25 DEG C, the humidity is 55%-65%, the number of negative oxygen ions isgreater than or equal to 6000 / cm<3> and the storage time is 12-18 months. According to the fermentation conditions, the storage space ratio of tea is 36%-45%, the temperature is 20-25 DEG C, the humidity is 60%-75%, the number of negative oxygen ions is greater than or equal to 6000 / cm<3> and the storage time is 2-5 years. According to the alcoholization conditions, the storage space ratio of teais 36%-55%, the temperature is 20-25 DEG C, the humidity is 55%-70%, the number of negative oxygen ions is greater than or equal to 5000 / cm<3> and the storage time is 1-2 months.

The invention discloses a highly flavoured type wild grape wine brewing method. The highly flavoured type wild grape wine brewing method comprises the following steps: selecting, cleaning, crushing and removing stalks; inoculating; performing early fermentation; squeezing; performing medium-term fermentation; performing ultrasonic wave / microwave synergetic artificial aging accelerating treatment; ageing and brewing. The adopted flavour increasing yeast strains are the beta-glucosidase producing yeast strains which are separated from wild grape fruit, so that the flavour increasing yeast strains are more suitable for the fermenting conditions of wild grape wine. Pectinase and cellulose act on the wild grape wine together, so that the juice yield can be remarkably improved; the taste and the flavour of the wild grape wine are improved. Meanwhile, the ultrasonic wave / microwave synergetic artificial aging accelerating treatment is combined with an oak barrel for ageing and brewing, so that the taste of the wild grape wine is softer, rounder and fuller; the flavour style is more detailed, elegant and harmonious; the colour is more stable; the skeleton and the structure of the wild grape wine are also completed. According to the highly flavoured type wild grape wine brewing method, the defects that the wild grape wine generally has high acid, heavy bitter, single flavour and the like are overcome; rough taste of the wild grape wine is greatly reduced; the quality of the wild grape wine is improved.

The invention discloses a production technology of potato vinegar. The production technology includes the steps of raw material fine selection, material moistening, paste steaming, potato pudding making, yeast mixing, alcohol fermentation, red yeast rice adding, vinegar solid fermentation substrate adding, fermented grain adding, fermented grain stirring, ageing, vinegar solid fermentation substrate smoking, vinegar solid fermentation substrate spraying and semi-finished product vinegar ageing, and then the high-quality potato vinegar is obtained through brewing. The technology is unique, compared with Shanxi mature vinegar, the total acid of the product is increased by 6.84%, the total amount of organic acid is increased by 4.89% beside acetic acid, reducing sugar is increased by 3.29%, edible salt is reduced by 13.1%, the total amount of free amino acid in nutrients is increased by 20.57%, total alcohol in fragrance components is increased by 22.59%, diacetyl and ketone are increased by 2.80%, aldehydes are increased by 15.3%, and ester is increased by 17.92%.

The invention provides a tobacco extract, a preparation method thereof and a novel tobacco product. The preparation method of the tobacco extract comprises the following steps of: mixing a crushed tobacco raw material with water, and adding preparations such as cellulase, alpha-amylase and pectinase for primary enzymolysis; adding neutral protease for secondary enzymolysis; mixing the treated tobacco mixture with a high-concentration ethanol solution, and leaching the newly obtained mixture, carrying out solid-liquid separation after leaching the mixture to obtain a leaching solution, and filtering the leaching solution to obtain a tobacco clear solution; concentrating the tobacco clear liquid under reduced pressure until the solid content is 40-45%; adding amino acid, and performing concentrating under reduced pressure until the solid content is 59-61%, so as to obtain a product, namely the target tobacco extract. The method is simple in procedure, macromolecules such as cellulose, starch, pectin and protein in the tobacco extract are removed, and the aroma richness of the tobacco extract is improved through the Maillard reaction. The novel tobacco product containing the tobaccoextract meets the requirement of the novel tobacco product for highlighting the characteristic aroma of tobaccos.

The invention provides a method for regulating sugar, nitrogen and nicotine of extract of papermaking-method reconstituted tobacco. The method has the advantages that the content of the total nitrogen, water-soluble total sugar and nicotine of the required concentrated solution is set, concentrating is performed according to the preset value of the total nitrogen, water-soluble total sugar and nicotine of the extract during concentrating, the concentration is ended when the content of the total nitrogen, water-soluble total sugar and nicotine reaches the set value or the content of one of the total nitrogen, water-soluble total sugar and nicotine reaches the set value and the content of the other two of the total nitrogen, water-soluble total sugar and nicotine slightly exceeds the set value, the content, reaching the set value first, of the total nitrogen, water-soluble total sugar and nicotine is finely regulated according to the set value reaching sequence after the concentration, the content of the total nitrogen, water-soluble total sugar and nicotine can be regulated, the total nitrogen content of the concentrated solution is regulated by using protease, the nicotine content of the concentrated solution is regulated by using tannin precipitation, and the water-soluble total sugar content of the concentrated solution is regulated by using an ethanol precipitation method. The method has the advantages that the chemical components of the extract can be effectively controlled, and the fragrance, harmony, pungent smell and aftertaste of tobacco sheets are improved.

The invention provides chateau-mode mellow type dry red wine and a preparation method thereof, belonging to the technical field of wine brewing. The preparation method comprises the process steps and measures: with high-quality wine grapes obtained through yield-control and fertilizer-control irrigation-free feature cultivation and management in a chateau mode as a raw material, carrying out an improved flashing pretreatment technique and an improved natural gravity brewing process, brewing wine by virtue of mountain bottom cavern constant-temperature and constant-humidity wine cellar and a domestic oak barrel, playing light music in a vineyard and the wine cellar, and the like, wherein a desizing process is avoided. The prepared chateau-mode mellow type dry red wine has strong and pleasant colors, complex and elegant fragrance, mellow taste and strong wine body, and the alcoholic strength, dry extracts, chrominance, tannin, total phenol, resveratrol, mellowness, ageing potential, oxidation resistance, color stability, nutrition value and health effect of the chateau-mode mellow type dry red wine are remarkably improved.

The invention discloses a method for applying tobacco powder to paper-making reconstituted tobacco. The tobacco powder is sprayed on surfaces of reconstituted tobacco substrates through utilization ofa spray nozzle system, between a forming part and a pressing part of a paper-making section in a paper-making technological process, and the followed pressing part presses the substrates to which thetobacco powder is attached, so paper base surface performance and internal structures are effectively improved. The method provided by the invention is rational and suitable. The tobacco powder is applied to the reconstituted tobacco substrates at front end of the pressing part in a dry spray mode, steps and processes are simple in operation. The method has the advantages that 1), through dry spray of the tobacco powder, substrate water content stability is effectively controlled, so existing technological conditions do not need to be adjusted greatly; and 2), the tobacco powder is applied before the pressing part, so a pressing characteristic is utilized fully, the tobacco powder and the substrates are combined effectively and integrally, tobacco powder utilization efficiency is improved, aroma substances in a tobacco raw material are effectively reserved, load capacity of the paper-making reconstituted tobacco substrates is effectively improved, and further sensory suction quality of products is improved.

The invention discloses a method for preparing electronic cigarette juice fragrance from green tea enzyme. The method comprises the following steps: pre-treating green tea, performing inoculation fermentation, filtering to remove bacteria by using a film filtering technique, and retaining fragrant substances applicable to electronic cigarette, thereby preparing the electronic cigarette juice fragrance with the fragrance of green tea. Through secondary deep fermentation on green tea, multiple fragrant substances and beneficial components for human bodies can be generated in the fermentation process. The pure natural healthcare type electronic cigarette juice fragrance which is rich in fragrance of green tea can be prepared.

The invention discloses lactobacillus harbinensis and application thereof. The lactobacillus harbinensis (M1) has a preservation number of GDMCC No.60305, and is preserved in guangdong culture collection center. The invention provides the application of the lactobacillus harbinensis as probiotics. The lactobacillus harbinensis is sensitive to antibiotics of ampicillin, tetracycline, chloramphenicol and the like, the safety meets the requirements of EFSA, and supernate of the lactobacillus harbinensis has significant effects of inhibiting listeria monocytogenes, streptococcus hemolyticus, staphylococcus aureus and the like. The invention further discloses the application of the lactobacillus harbinensis in fermented soymilk; a strain is used for fermenting the soymilk individually, the acid-producing capability is high, a viable count is large, the contents of substances with beany flavors are reduced or even zero, the contents of fermented milk characteristic aroma components are obviously improved, and a sensory flavor of the fermented soymilk is greatly improved, so that the lactobacillus harbinensis is an optimized starter of matrices, which are rich in plant oligosaccharide, ofsoybeans and the like.

The invention discloses a flavonoids essence tobacco bead for tobacco as well as a preparation method and application of the tobacco bead. The flavonoids essence tobacco bead is prepared by the following steps: weighing 0.1-1% of an adhesive in terms of the weight of flavonoids essence; dissolving the adhesive in water and adding the dissolved adhesive to the flavonoids essence; extruding an obtained material into slender strips by virtue of an extruder, then rolling the slender strips by virtue of a rolling machine and drying the rolled material so as to obtain the flavonoids essence tobacco bead; the flavonoids essence consists of the following components in percentage by weight: 20-60% of baicalin, 10-40% of rutin, 10-40% of catechol and 10-40% of quercetin. The flavonoids essence tobacco bead is good in natural smell and is capable of bringing about comfortable aromatic smell to cigarette; when the cigarette is smoked, aroma components which are capable of enhancing aroma quantity and aroma quality can be cracked out of the substances which are burned; the active components of the flavonoids essence tobacco bead in the cigarette can enter into a human mouth along with smoke to directly act on throat, so as to take a good effect of enhancing comfort in the throat.

The invention belongs to the technical field of food processing and in particular relates to a dogwood and cherry-tomato drink and a making method thereof. The method is composed of the following steps: S1, preparing dogwood juice; S2, preparing cherry-tomato juice; S3, preparing dogwood and cherry-tomato mixed juice; S4, fermenting; S5, blending; and S6, sterilizing. In the fermentation step, monascus, lactobacillus bulgaricus and streptococcus thermophilus are mixed and fermented, nutritional ingredients of the mixed juice can be effectively utilized, symbiosis is realized, and the fermentation time is shortened. The made dogwood and cherry-tomato drink is high in content of soluble solids, has typical dogwood and cherry-tomato mixed aroma, is moderate in sourness and sweetness, has slight fermented alcohol flavor, and is harmonious in flavor.

The invention provides a preparation method of cut stems with relatively high concentration. The preparation method comprises the following steps of: feeding and screening raw material tobacco stems;carrying out stem cleaning and stem dipping processing with mixed aqueous solution containing a nebulizer, and carrying out concentration processing on the mixed aqueous solution subjected to stem cleaning and stem dipping processing; carrying out stem pressing and shredding processing; carrying out charging processing; and carrying out drying expansion processing. The invention further provides application of the cut stems with the relatively high concentration. The prepared cut stems are used for conventional cigarettes; or the prepared cut stems and common tobacco shreds or a tobacco raw material added with the nebulizer are prepared into formula tobacco shreds which are used in heating noncombustible cigarettes. The preparation method is depended on conventional cigarette cut stem process equipment and utilizes an immersion wetting effect of the tobacco stems and water to promote interaction of the tobacco stems and the nebulizer so as to obtain the cut stems with 5 to 10% of nebulizer content; and the cut stems have the characteristic of relatively high smoke concentration, and not only can be used for the conventional cigarettes, but also can be used for the tobacco shreds ofthe heating noncombustible cigarettes.

The invention provides a straw mushroom cultivation base material. The straw mushroom cultivation base material comprises the following components in parts by weight: 15-25 parts of dried mint, 20-30 parts of cob, 15-25 parts of apple branch, 5-10 parts of wheat bran, 3-7 parts of bean cake powder, 5-15 parts of dried orange peel, 5-13 parts of grape dreg, 5-13 parts of peanut shell, 5-10 parts of apple leaf, 7-15 parts of coconut coir, 1-7 parts of sesame shell, 0.1-0.3 parts of rhamnolipid, 4-7 parts of sodium polyacrylate, 1-3 parts of expanded vermiculite, and 15-25 parts of pulverized limestone. The mixed base material is subjected to primary fermentation and secondary fermentation, then is uniformly mixed with dried mint, dried orange peel and grape dreg, and a mixture is subjected to high temperature processing to obtain the straw mushroom cultivation base material. The base material has the advantages of fast fermentation, good quality, abundant fragrance, high biological conversion rate, good straw mushroom quality and high output. The base material cannot generate insect disease during a straw mushroom cultivation process.

The invention belongs to the field of tea beverages, and particularly relates to a processing method for brightening and greening Cuiya tea. The method comprises the following steps of material preparation, withering, rocking, enzyme deactivation, spreading and air drying, shaping, drying, and aroma strengthening. According to the Cuiya tea provided by the invention, a special solution 1 added forthe withering at the time of the withering so as to imrpove the permeability of tea cells, inhibit the activity of enzymes, and reduce the loss of chlorophyll. Then a solution 2 is added during the rocking, so that more components in an additive enter the tea cells and react with substances in the cells so as to generate more aroma substances. Therefore, tea soup is green with yellow, generates afeeling of freshness, and has a strong flower fragrance and fruit fragrance, and the color of the Cuiya tea is emerald green and bright.

The invention discloses a process for preparing pineapple beer. The prepared pineapple beer not only has high wine yield, but also has excellent taste, color and flavor and outstanding fruit flavor. Honey peaches, kiwi fruits and pineapples are reasonably compounded, regulated and controlled, so that the obtained beer is delicious with slight sweetness and sourness and has a good flavor; in the juicing process, sodium chloride is added, not only improves the yield of fruit juice, but also reconciles the mouth feel of the fruit juice at the same time, and removes the sour and astringent taste;the added yogurt provides rich protein and improves the wine yield; meanwhile, the yogurt and beer yeast play a synergistic fermentation role, further improve the wine yield, and enrich the aroma components of the pineapple beer at the same time, so that the fruit flavor and the wine flavor of the pineapple beer are rich, and the comprehensive quality is improved; and barley malt is subjected to puffing treatment to loosen the internal structure, chemical changes take place in the starch of the barley malt at the same time, dextrin and sugar are generated, the saccharification process and thefermentation efficiency are accelerated, and the wine yield is improved.

The invention relates to baked apple vinegar drink and a preparation method thereof. The preparation method comprises the following steps: cleaning and slicing of an apple, baking, moistening and pulping, aroma-enhancing mixed fermentation, alcohol fermentation, acetic fermentation, filtering, blending and sterilization and filling. According to the aroma-enhancing mixed fermentation, lactobacillus helveticus and aroma-producing active dry yeast (aroma-producing ADY) are adopted in sequence for co-fermentation, thereby producing various esters in which the content of ethyl lactate is the highest, lactic acid and lactic acid bacteria exopolysaccharide; during blending, aroma-enhancing fermented liquid is directly added, thereby effectively improving the flavor of a final product and adding nutrition and functions of the product. Furthermore, by baking treatment for the apple, small-molecular substances with higher activity are produced, absorption is promoted, and the health effect is enhanced; meanwhile, during baking treatment, special aroma substances and melanoidins are produced under the Maillard reaction, so that the flavor of the product is added, and the product function is enhanced. The final product contains rich high-activity small molecules and various functional components, has mellow fragrance, is moderate in sourness and sweetness, has a unique flavor and can meet the requirements of customers for the taste and health protection.

The invention provides a complex enzyme preparation for a tobacco sheet and application of the complex enzyme preparation. The complex enzyme preparation is characterized in that each gram of the complex enzyme preparation comprises the following enzymes: 2500-3500 U of pectinase, 1500-2000 U of ligninase, 1000-2000 U of neutral protease and 1000-1500 U of amylase. The alcoholized tobacco sheet added with the complex enzyme preparation is remarkably improved in the aspects of aroma, harmony, wood offensive odor, pungent odor, residual taste and the like, and is very high in practicability.

The invention provides a method for treating tobacco stems through biological enzyme, prepared cut stems and prepared cigarettes. The method comprises the steps that (1), the tobacco stems are pretreated, pressed and cut to obtain the cut stems; (2), compound enzyme liquid is sprayed to the cut stems; (3), the cut stems are spread in a fermentation device and then fermented, multiple layers of material supporting plates are distributed in the fermentation device, and the spreading thickness of the cut stems on each layer of material supporting plate is controlled to be 30-600mm; and (4), the cut stems are expanded and dried to obtain the finished cut stems. By regulating the spreading thickness of the cut stems, the spreading thickness is increased so that the cut stems per unit weight canbe in a low-oxygen environment, enzyme related to the internal toughness of the cut stems is passivated, and the breakage rate of the cut stems is obviously decreased on the basis that the sensory quality of the cut stems is kept stable; the breakage rate of the prepared cut stems is low, the wood gas, irritation and burning sensation of the cut stems are significantly reduced, and aroma components are significantly increased; and the cut stems are applied to the cigarettes, and the processing quality and sensory quality of the cigarettes are improved.

The invention discloses a method for preparing immobilized cellulase. Cellulase serving as a raw material is immobilized by using UiO-66MOFs material as a carrier. The method comprises the following steps: (1) dissolving 50-100mg of cellulase in ultrapure water, adding 50-100mg of a UiO-66MOFs material into the mixture, performing oscillation in a thermostatic water-bath at 20-40 DEG C for 8-20 hours to obtain an oscillation product; (2) centrifuging the oscillation product in the step (1) to obtain centrifugal supernate and a centrifugal product; and (3) drying the centrifugal product in thestep (2) to obtain the immobilized cellulase. The method has the advantages of high enzyme loading and high activity recovery rate. The immobilized cellulase can be used for effectively degrading cellulose macromolecules in reconstituted tobaccos when being applied to raw material pre-treatment of reconstituted tobaccos, and main aroma components are added to reduce nicotine and improve the aromaand harmony of the reconstituted tobaccos.

It is an object of the invention provides a method of manufacturing a tea beverage having an excellent aroma. The invention provides a method of manufacturing a tea beverage, which comprises the steps of preparing an extract of tea leaves containing 40 ppm-210 ppm of theanine, bringing the extract of tea leaves thus prepared into an anaerobic condition, heat-treating the extract of tea leaves in the state of anaerobic condition at a temperature of not lower than 100° C. under tightly sealed, and filling the extract of tea leaves thus heat-treated into a hermetically sealed container.

The invention discloses a brewing method of Xiangyu dry white wine and use. The method includes: grape sorting, destemming and crushing, short-term unskinned impregnation, skin residue separation, pure juice fermentation, fermentation termination, sealing storage, fining, filtration, bottling and other steps. The key improvement lies in that: after destemming and crushing, short-term impregnation is carried out for 36h at 20DEG C, preferably with commercial yeast E491. After improvement, the brewed Xiangyu dry white wine has a sensory evaluation score of 81.0, and under the traditional process and other process conditions, the sensory evaluation score of Xiangyu dry white wine is 71.3-75.9. At the same time, the aroma component content (119.55mg / L) and dry extract content (18.49g / L) of the wine brewed by the method provided by the invention are also significantly higher than the 104.39-115.13mg / L and 17.21-17.62g / L of other treatment, at the same time, the wine body is light golden yellow, clear and transparent, light and tasty, has strong fruit aroma, and emits the aroma of lemon, citrus reticulata and other fruits.

The invention provides an externally applied ointment prepared from pure traditional Chinese medicinal materials, and provides a transfection device matched with the ointment. The ointment can be applied to an affected part to achieve the effects of instantly relieving itching and pain, controlling infection, repairing epidermis, softening and healing scars and restoring normal skin color. The ointment does not contain chemical raw materials or additives, is suitable for pregnant women, infants and people of all ages, belongs to purely natural nutritional and skin-protecting products, and doesnot have side effect.

The invention belongs to the technical field of food processing, and specifically relates to a cornus officinalis-quinoa composite fermented beverage and a manufacturing method thereof. The manufacturing method comprises following steps: step one, preparing cornus officinalis juice; step two, preparing quinoa juice; step three, preparing a composite cornus officinalis-quinoa juice; step four, carrying out fermentation; step five, blending; step six, homogenizing; and step seven, sterilizing. The provided fermented beverage has the advantages that the nutrients of cornus officinalis and quinoaare preserved, the sour taste of cornus officinalis is eliminated, and the nutrients of cornus officinalis and quinoa are well combined at the same time.