133results about How to "Aroma is mellow" patented technology

The invention discloses scorch sweet aroma electronic cigarette juice which comprises, by mass, 50% to 70% of propylene glycol, 5% to 10% of glycerin, 5% to 15% of deionized water, 5% to 15% of natural scorch sweet aroma style spice, 4% to 8% of scorch sweet aroma cigarette extracts, 2% to 6% of cigarette essence and 2% to 6% of thickeners, wherein the natural scorch sweet aroma style spice is composed of fenugreek extracts, endive extracts, malt extracts, coffee extracts, flos farfarae extracts, daisy extracts, magnolia flower extracts and fructus momordicae extracts in a mixed mode. Smoke generated by the electronic cigarette juice is close to smoke of a traditional cigarette, the typical scorch sweet aroma characteristic is achieved, fragrance is mellow, aftertaste promotes saliva secretion, and demands of a smoker for the smoke can be met; in addition, the flos farfarae extracts, the magnolia flower extracts, the fructus momordicae extracts, the endive extracts and the malt extracts are common throat wetting and cough relieving medicine, and irritation of the smoke to the mouth, the throat and the lungs can be effectively reduced.

The invention discloses a preparation method of a fermented yoghurt ice cream. In the method, a yoghurt fermenting process and an ice cream process are combined. The method comprises the following steps of: performing fermenting pretreatment and a fermenting process to obtain a fermented yoghurt raw material; and performing ice cream process burdening, pasteurization, homogenizing, aging, freezing and swelling to obtain the fermented yoghurt ice cream. The fermented yoghurt ice cream prepared with the method has the advantages of smooth and cool mouthfeel, strong and natural flavor, nutritional and health-care functions, safety, nutrition, health and cool, smooth and fashion mouthfeel.

The invention belongs to the field of black tea processing and relates to a method for processing brick tea from Lingyun Baihao tea. The method comprises the following steps of fresh tea leaf de-enzyming, primary rolling, primary pile fermentation, re-rolling, drying, refining pile fermentation, steaming and pressing, airing and aging to obtain a brick tea finished product. Eurotium is introduced respectively at the time after primary rolling and before primary pile fermentation and at the time after drying and before refining pile fermentation, the eurotium comprises eurotium cristatum and / or eurotium amstelodami, and in the key pile fermentation processes, parameters are optimized. The soup of the brick tea is red, strong and bright, has a light amber color, a mellow and tasty taste, a mellow and aged fragrance and a plum fragrance. Liupu tea has red, strong, mellow and aged characteristics, and is provided with golden parts on the tea surface, and the golden parts comprises golden eurotium cristatum or eurotium amstelodami. The Liupu tea has high quality.

The invention discloses cane sugar-free flavor fermented milk for continuously providing energy and a preparation method thereof. The cane sugar-free flavor fermented milk is prepared from cow milk, a natural sweetener, isomaltulose, crystalline fructose, a stabilizing agent, an emulsifier, meal fibers and a strain. The natural sweetener is grosvenor momordica fruit powder or / and stevioside. The cane sugar-free flavor fermented milk has a sweet taste of natural and healthy raw materials, has characteristics of natural sweet taste, fine taste and mellow fragrance, has protein content greater than or equal to 2.3%, fat content greater than or equal to 2.5%, acidity greater than or equal to 70 degree T and meal fiber content of 1-3%, can continuously provide energy for diabetics and blood sugar sensitive people, can inhibit fat storage, can reduce diabetic blood fat increasing trend and can reduce a diabetic atherosclerotic risk. The preparation method is suitable for preparation of fermented milk. The cane sugar-free flavor fermented milk is suitable for various people and is especially suitable for diabetics and blood sugar sensitive people.

The invention provides a processing process for honey flavor black tea. The processing process for the honey flavor black tea comprises the processes of tea leaf picking, withering, twisting, fermenting, drying and packaging, and is characterized by also comprising the processes of rocking the tea leaves, making the tea leaves pass through a burnt pot, and baking the tea leaves in a bamboo cage. The prepared black tea has mellow aroma; the tea color is clear and bright after the tea is made; the flavor and the taste of the tea are closest to those of the honey flavor black tea; the processes of rocking the tea leaves, making the tea leaves pass through the burnt pot, and baking the tea leaves in the bamboo cage are innovated; the processes of withering and fermenting are improved; the formation of the special flavor and taste as those of the honey flavor black tea is facilitated.

The invention relates to an ecological oolong black tea processing method. Half fermented oolong tea and completely fermented black tea are combined. The preparation method comprises the steps of picking up fresh leaves, sunning, cooling, green-making, withering, rolling, fermenting, fixing and pelletizing. The tea prepared by the method has the aroma and taste as good as those of traditional oolong tea, also is fresh and mellow just like black tea and is mellow and normal in aroma and bright in liquor color, and meanwhile, the appearance shape of the traditional oolong black tea leaves is changed; the ecological oolong black tea has the characteristics of coiled shape, tightness and solidness, round particles, and convenient packaging, transportation, storage and brewing of the oolong tea, and also has the characteristics of high production efficiency, good quality and easily achievable product standardization.

The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.

The invention discloses compound lipase and application thereof. The compound lipase comprises Novozym435 lipase, candida rugosa lipase and wild DF15 lipase according to the mass ratio of (4-6):(5-8):(2-3). The Novozym435 lipase, the candida rugosa lipase and the wild DF15 lipase are mixed, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the flavor components of zymolyte are enriched. Butter zymolyte prepared from the compound lipase is more mellow and richer in fragrance, the sour and greasy smell is proper, the milk fragrance and the fat fragrance are extremely harmonized, and the compound lipase has an obvious effect on milk type essences such as flavoring butter essences.

The invention relates to hookah fruit tobacco for an electronic smoking set and a traditional hookah smoking set and a preparing method of the hookah fruit tobacco. The method includes the following steps that (1) freeze-drying vegetables and fruits and Chinese herbal medicine electronic cigarette atomized liquid are weighed and added to a soaking container; (2) the soaking container is heated to the temperature ranging from 45 DEG C to 65 DEG C and the freeze-drying vegetables and fruits are soaked for one to three hours under the vacuum condition; (3) the soaking container is opened and liquid is discharged until the mass percent of solid in the soaking container is over 90%, and therefore the hookah fruit tobacco is obtained. The hookah fruit tobacco has the fragrance of the vegetables, the fruits and Chinese herbal medicine, and damage to the human body by the components of nicotine and tar in traditional tobacco can be reduced as well.

The invention discloses a method for brewing persimmon ice wine. The method comprises the following steps: 1) selecting fresh persimmon fruits with the same maturity, packaging into sterile freshening bags, and arranging tidily according to demands; 2) putting the packaged persimmon fruits into a refrigeration house, freezing for 10-12 hours at minus 5-8 DEG C, subsequently raising the temperature to be 2 DEG C, standing for 10-12 hours, repeatedly freezing twice in such a manner, wherein the detected sugar content of the persimmon fruits is greater than 240g / L, under the condition that the temperature is not greater than 2 DEG C, crushing and juicing the persimmon fruits by using a presser, and meanwhile, adding sulphurous acid at the amount of 80-100g / t; 3) adding pectinase and cellulose; 4) adjusting the pH value of the persimmon juice to be 4.0; 5) adding activated dry yeast; 6) terminating fermentation; and 7) fining. The method for brewing the persimmon ice wine takes persimmon as a raw material, the persimmon ice wine is brewed by using a fermentation method, and the brewed wine is yellowish in color, pure and harmony in fragrance, tender in taste, clear and transparent, and good in stability.

The invention provides smoke-free incense suitable for use in a closed room, and a preparation method thereof. The smoke-free incense suitable for use in the closed room is composed of 10-15% of cedarwood powder, 10-15% of sandalwood powder, 15-25% of wood sticky powder, 35-55% of carbon powder and 0.05-4.5% of a combustion improver. The preparation method of the smoke-free incense comprises the following steps of (1) drying cedarwood and sandalwood, putting the dried cedarwood and sandalwood in grinding machines respectively; grinding for 1-1.5 hours, screening the grinded materials with 50-300 mesh sieves respectively to obtain the powder of the materials; (2) mixing the prepared material powder with the carbon powder and the combustion improver uniformly under stirring according to the proportions defined in claim 1 and claim 2 to obtain the smoke-free incense perfume powder suitable for use in the closed room; (3) dipping incense sticks in water to coat the incense sticks by viscous wood sticky powder; and (4) immersing the incense sticks in water again, wherein water makes the wood sticky powder to produce viscosity so as to stick the perfume powder, and coating the incense sticks by the sticky powder and the smoke-free incense perfume powder suitable for use in the closed room layer by layer.

The invention discloses harmonizing health wine. The harmonizing health wine is prepared by subjecting rhizoma polygonati, mulberries, folium mori, sharpleaf galangal fruit, Indian bread, Chinese yam, medlar, hippocampus japonicus, antler, dog testes and penis, colla corii asini, red dates, hawthorns, mushrooms, sea-buckthorn, semen coicis, fragrant solomonseal rhizome, liquorice, honey and rock candies to compatibility in a certain proportion, soaking the materials with white wine and extracting the liquor. A preparation method of the harmonizing health wine comprises the steps of drying and grinding the raw materials, then putting the powder into a gauze bag and thermally steaming the powder for more than ten minutes, putting the steamed raw materials into a container, adding the rock candies and honey, soaking the raw materials with white wine, sealing the materials for 10-15 days and extracting the liquor and separating the insoluble substances through filtration after extraction, thus obtaining the filtrate, namely the harmonizing health wine. The harmonizing health wine is aromatic and intense, has soft and smooth taste, does not have any foreign flavor, has small side effects on human bodies and can play a mild role in regulating the health of human bodies.

The invention discloses a method for producing red date glutinous rice wine and relates to the technical field of wine making. The method comprises the following steps: selecting seedless red dates, cleaning, drying, adding water for boiling, performing thermostatic water bath, filtering the residues, thus obtaining red date tea; selecting high-quality glutinous rice, cleaning and soaking, filtering the soaking water, adding water for pulping, regulating the pH value of the pulped rice pulp to 7.0, adding amylase for performing constant temperature liquidation, boiling and performing enzyme deactivation, reducing the temperature, regulating the pH value of the rice pulp to 5.5, adding a saccharifying enzyme for performing constant temperature saccharifying, boiling and performing enzyme deactivation again, and obtaining glutinous rice slurry; and finally, mixing the red date tea and the glutinous rice slurry, inoculating rhizopus oryzae and saccharifying, fermenting by using saccharomycetes, performing pasteurization after fermentation is ended, finally settling and filtering, wherein the obtained filtrate is the red date glutinous rice wine. The red date glutinous rice wine brewed by the method is proper in alcoholic strength, soft in taste, mellow in aroma and rich in nutrition, the wine color is orange yellow, and the red date aroma and wine aroma accord with each other.

The invention discloses tea essence, and a preparation method and application thereof. The preparation method of the tea essence comprises the following steps of tea enzymolysis liquid preparation andpreparation of the tea essence through a Maillard reaction. According to the preparation method, the tea essence obtained through control of a specific enzymolysis system and a Maillard reaction system is rich in tea typical flavor; by applying the tea essence to cigarettes, the fragrance of the cigarettes can be improved, irritation to the throat and the oral cavity in the cigarette smoking process is reduced, the residual taste is improved, and the toxic effects of the cigarettes on a human body can be further lowered; through specific alcohol components in the tea essence, the coordinationof the cigarette fragrance can be improved, the turbidity of smoke is relieved, and the flavor of tobaccos is improved; through acid components and ester components, the specific fragrance of the cigarettes can be increased; through aldehyde components, the residual taste of the cigarettes, flow-test smoke and the like can be improved; and through the specific synergistic effects of the alcohol components, the acid components and the aldehyde components, the fragrance in the essence is mellower, and the tea essence can be widely applied to the field of flavor regulating adding of the cigarettes.

The invention discloses puer tea added with saccharides for promoting fermentation and a pile fermentation method of the puer tea. The method comprises the following steps of: (1) taking Yunnan big-leaf sunned raw tea as a raw material, putting the raw tea in a fermentation box into a pile by a height ranging from 25cm to 35cm, wetting the raw tea by using moisturizing water until the moisture content of the raw tea ranges from 45% to 47%, wherein exogenous saccharide materials accounting for 0.2% to 0.6% of the weight of the raw tea are dissolved in the moisturizing water; and then closing the cover of the box for natural pile fermentation; (2) turning the pile every 5-7 d in the fermentation process and separating agglomerated puer; (3) after turning the pile three times, opening the cover of the box and continuing fermenting for 2-7 d; and (4) naturally drying the fermented tea sample in a shady, cool and dry place. According to the invention, fructose and pectin are selected as exogenous additives and added along with the moisturizing water to promote fermentation; and the puer tea under the technological conditions is short in fermentation period and good in taste.

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 red-date-flavor fruit sandwich biscuit and a making method of the red-date-flavor fruit sandwich biscuit. The red-date-flavor fruit sandwich biscuit is formed by mixing, by weight, 90-100 parts of flour, 50-60 parts of red dates, 5-15 parts of cane sugar, 10-20 parts of palm oil, 10-20 parts of eggs, 5-10 parts of honey, 1-2 parts of salt and 50-60 parts of fresh fruits. The red-date-flavor fruit sandwich biscuit is mellow and normal in fragrance, stable in color and good in taste, and the added red dates have the effects of tonifying deficiency and qi, nourishing the blood, calming the nerves, strengthening the spleen and the stomach and the like, so that red-date-flavor fruit sandwich biscuit is good health-care nutrient food for patients with weakness of the spleen and the stomach, deficiency of qi and blood, fatigue, insomnia and the like. The added fresh fruits have more nutrient contents of fruits.

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

The invention discloses a processing method of pseudosciaena crocea immersed in sweet osmanthus liquor. The processing method comprises raw material pretreatment, preserving, dehydration drying, chopping and immersion of pseudosciaena crocea in liquor, discharge into a tank, package and sterilization. The processing method utilizes a vacuum penetration process 4 comprises mixing chopped pseudosciaena crocea and sweet osmanthus liquor and carrying out vacuum penetration through a vacuum penetration device. The processing method improves a fresh and sweet taste and a sweet osmanthus fragrance of a pseudosciaena crocea product. Through the processing method, the chopped pseudosciaena crocea has meat tightness, elasticity, a fresh and tender taste, appropriate salinity, a mellow fragrance and strong sweet osmanthus liquor and fish fragrances. In the process 5 of discharge into a tank, 0.2-1.0% of sweet osmanthus, 1-2% of Chinese-date slices without date pits and 1-3% of crushed walnut kernels are used so that the product contains effective components of the above materials, is rich in nutrients and has health functions. The pseudosciaena crocea immersed in sweet osmanthus liquor has effects of moistening lung and protecting liver, nourishing kidney and clearing blood, strengthening spleen and stomach, improving appetite, strengthening brain and inhibiting aging.

The invention discloses a handmade splayed brick and a preparation method thereof and relates to a black-tea product and a black-tea processing method. The handmade splayed brick is characterized in that a tea material comprises the following components in parts by weight: 3-5 parts of first-grade high-mountain raw black tea, 3-5 parts of second-grade high-mountain raw black tea and 1-3 parts of base tea. The preparation method of the handmade splayed brick comprises but not is limited by the following steps of: raw-tea fermentation, tea-material firing, tea-material sorting, tea-material blending, tea-material pulping, sterilization and piling, tea steaming, air dispersion, building, floating, drying and package. The handmade splayed brick disclosed by the invention has the advantages that the soup has no stacking and covering flavor, the soup color is red and yellow, the fragrance is mellow, the density of a bulked brick body is small under the condition of being equivalent to that of the existing fu brick tea, the brick body can be broken to be thin by hand, the drinking is convenient, the internal package of kraft paper of the brick body can be separated from the brick surface, the brick body can be directly poured from the kraft-paper package when the package is replaced, and the internal package of the kraft paper can be applied repeatedly, so that the production cost can be obviously saved.

The invention discloses a preparation method of a fermented black rice ice cream. According to the invention, a black rice fermentation technology is combined with an ice cream technology. Through a fermentation pre-treatment and a fermentation technology, a fermented black rice raw material is obtained. The raw material is subjected to ice cream processes such as blending, pasteurization, homogenization aging, and freezing puffing, such that the fermented black rice ice cream is obtained. The fermented black rice ice cream provided by the invention has creamy and icy taste, mellow and natural fragrance, and nourishing and health-care functions. The product is safe, nutritious, and healthy, and has an icy, creamy, and popular taste.

The invention discloses a propolis wine preparing technology. The technology is characterized by comprising the following steps of a, raw material treatment, wherein propolis is refrigerated, smashed and stored for reservation; b, ethyl alcohol extraction, wherein a smashed propolis raw material is slowly and uniformly added into an ethanol solution, stirring is carried out while the propolis raw material is added, stirring is stopped after the propolis raw material is fully mixed and dissolved, the mixture stands for extraction, then feed liquid separation is carried out, and filter liquor is a propolis stock solution; c, mead preparation; d, blending and flavoring, wherein the propolis stock solution, the mead, lemon extract liquid and honey are mixed to obtain semi-finished propolis wine; e, clear wine storage. The propolis wine preparing technology is simple and convenient; by studying influences of all factors on one another, the propolis wine enabling effective ingredients in the propolis to be fully dissolved out is obtained; moreover, the prepared propolis wine is high in quality, mellow in aroma, mellow, refined, free from extraneous odor and high in oxidation resistance, and has more obvious advantages for human bodies.

The invention provides a pitaya flavor sandwich biscuit. The pitaya flavor sandwich biscuit is prepared from the following raw materials in parts by weight: 55-59 parts of buckwheat flour, 33-35 parts of papaya powder, 6-8 parts of butter, 3-5 parts of white granulated sugar, 5-9 parts of cream, 4-6 parts of edible gelatin, 3-6 part of whey powder, 0.9-1.2 parts of table salt, 1.0-1.5 parts of ammonium hydrogen carbonate, 0.6-0.9 part of sodium bicarbonate, 4-8 parts of ferment powder, 2-3 parts of food additive and 33-38 parts of pitaya jam. The pitaya flavor sandwich biscuit utilizes the buckwheat flour and the papaya powder as the main materials, and adds various raw materials such as the butter, the black tea powder, the edible gelatin and the whey powder, and the prepared biscuit has mellow and normal fragrance, comprehensive nutrition, absorption easiness, crisp and tender mouthfeel, safety and healthiness; a preparation method is simple; and industrial production is easy.

The invention discloses nutritious red jujube biscuits and a making method thereof. The nutritious red jujube biscuits comprise, by weight, 60-80 parts of flour, 5-10 parts of malt flour, 20-30 parts of wheat fiber powder, 10-15 parts of red jujube, 3-8 parts of radix ophiopogonis, 2-4 parts of hawthorn, 3-5 parts of licorice, 4-6 parts of dangshen, 10-20 parts of beaten egg, 3-5 parts of ammonium bicarbonate, 3-6 parts of sodium bicarbonate, 20-30 parts of maltose, 4-8 parts of salt, 5-10 parts of whole milk powder, 3-9 parts of waterless ghee and 100-300 parts of water. The production process includes material selection, beating, mixing, dough making, shaping, baking, cooling, packing and sterilization. Coarse and fine collocation is realized, the structure is reasonable, and the biscuits are mellow in fragrance and good in taste, have functions of nourishing the body, inducing diuresis, eliminating swell and enhancing immunity and are novel fashionable health food integrating edible use and medicinal use.

The invention relates to the technical field of bagged tea, in particular to bagged tea with agilawood leaves and a preparation method of the bagged tea. The formula of the bagged tea with the agilawood leaves comprises the following components in parts by mass: 1 to 1.7 parts of cyclocarya paliurus leaves, 0.1 to 1.0 part of radix polygonati officinalis, 0.1 to 1.0 part of aquilaria sinensis leaves and 0.1 to 1.0 part of liupu tea leaves. The invention further provides a preparation method of the bagged tea. The preparation method comprises the steps of smashing, mixing, granulation, bagging and the like. The bagged tea can effectively reduce blood sugar of a human body and condition the comprehensive organ of a human body; the bagged tea has a strong tea flavor, smells good, looks colorful and bright, and is suitable for being taken by diabetic patients.

The invention discloses cool mouthwash with anti-inflammatory effect and a preparation method thereof. Traditional Chinese herbs such as Gynura formosana herb, lawn pennywort herb and root of ural licorice are extracted under ultrasonic assistance; extracting concentrating is performed under the temperature of 45-75 DEG C, solid-liquid ratio of 1:25 to 1:35, ultrasonic power of 300-400 W and treatment time of 30-55 min to obtain extract solution; by adding the extract solution to mouthwash, fewer chemically-synthetic effective ingredients are used, and the produced mouthwash is free of sodiumsaccharin, has mild taste, has the effects such as killing bacteria, diminishing inflammation, cooling, detoxifying and removing bad breath, can effectively prevent oral ulcers, gum bleeding and otherconditions, can bring fresh and cool breath, causes zero astringent taste, dryness or burn feeling after consumption, is applicable to babies, people with oral ulcers and people with gum bleeding andis more widely applicable.

The invention provides a method for brewing persimmon brandy. The method comprises the following steps: (1) picking ripe persimmon fruits of 'Fuping Sharp Persimmons', naturally airing and freezing the persimmon fruits, then crushing to remove stones and calyxes, measuring sugar, then putting into a fermentation tank, and adding 80-90g / t of potassium metabisulfite; (2) adding 30-50g / t of pectase and 10-30g / t of cellulase, and adjusting the pH value of persimmon juice to be 4.0; and (3) adding high-activity yeasts, stirring fully and uniformly, dissolving by using a persimmon juice-water mixed solution which is 10 times of the weight of the yeast in the tank, placing for 30 minutes to ensure that the temperature difference between the yeast and the persimmon juice in the tank is less than or equal to 10 DEG C, pouring into the fermentation tank, stirring uniformly, fermenting for 8-12 days at 18-20 DEG C, and appropriately adding cane sugar according to the condition of raw materials and alcohol degree in the fermentation process. According to the method, the high-quality raw material of 'Fuping Sharp Persimmons' with local features is adopted and is subjected to air-drying and freezing to obtain persimmon clear juice for fermentation, water is not added, and the raw material liquid is clarified and transparent and is easy to filter; the residual fermentation partial normal juice is utilized, and a Methode Charantaise is adopted for treatment and ageing, thereby obtaining the persimmon brandy which has mellow aroma and a plump wine body.

The invention discloses harmonizing health wine for ladies. The harmonizing health wine is prepared by mixing plum blossoms, sweet osmanthus, peach blossoms, roses, white chrysanthemum, honeysuckle, fragrant solomonseal rhizome, pine needles, malts, Indian bread, ass hide glue, red dates, medlar, dried longan pulp, honey and rock candies in a certain proportion, soaking the materials with white wine and extracting the liquor. A preparation method comprises the steps of drying and grinding the raw materials, then putting the ground raw materials into a gauze bag and thermally steaming the raw materials for more than ten minutes, putting the steamed raw materials into a container, adding the rock candies and honey, soaking the raw materials with white wine, sealing the materials for 10-15 days and extracting the liquor and separating the insoluble substances through filtration after extraction, thus obtaining the filtrate, namely the harmonizing health wine. The harmonizing health wine is aromatic and intense, has soft and smooth taste, does not have any foreign flavor, has small side effects on human bodies, and can play a mild role in regulating the health of ladies.

The invention relates to a filter tip, in particular to a cigarette filter tip. The cigarette filter tip comprises a filter tip stick. The filter tip stick comprises cylindrical short sticks axially arranged at intervals. The outer surfaces of the short sticks are smooth. Every two adjacent short sticks are connected through a connecting stick. A continuous groove is formed on the annular outer surface of each connecting stick. The filter tip stick is formed by alternately connecting the short sticks and the connecting sticks with the continuous grooves at intervals. An air guide groove is axially formed in each short stick. The air guide grooves in every two adjacent short sticks form an included angle of 180 degrees. The depths of the air guide grooves are not less than those of the grooves of the connecting sticks. According to the filter tip disclosed by the invention, adjacent filter tip sticks are prevented from being meshed in a molding process, the cigarette filter tip can be conveniently molded, smoke can be smoothly circulated, the flowing distance of the smoke is prolonged, and the damage of cigarettes to the health of a smoker is appropriately reduced.

The invention relates to a spicy-fried fish seasoning and a cooking method for spicy-fried fish. The spicy-fried fish seasoning comprises a forage bag and a base material bag, wherein the forage bag consists of salad oil, fennel, anise, cinnamon, myrcia, kaempferiae, amomum tsao-ko, cloves, siraitia grosvenorii, liquorice, fructus amomi, tsaoko amomum fruit, dried chili, dried pepper, shallots, gingers and garlic; the base material bag consists of salad oil, tianchu bean paste, edible salt, aginomoto, chicken powder, light soy sauce, oyster sauce, pepper powder, white sugar and cooking wine. Fish cooked by the spicy-fried fish seasoning has the advantages of freshness, tastiness, mellow fragrance and the like; furthermore, dryness-heat caused by the chili and the pepper can be avoided; meanwhile, the spicy-fried fish seasoning has the effects of tonifying spleen, stimulating stomach, helping produce saliva, slaking thirst and the like.