475results about How to "Attractive color" patented technology

A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and / or Jerusalem artichoke pectin or other pectin types having a high degree of acetylation. The composition which may be water dispersible is useful for preparation of health improving products and / or coloring products for use in the coloring of edible products including food products and nutraceuticals, and for coloring of pharmaceutical products.

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The present invention discloses a quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method which comprises the following steps: washing, cold water dormancy, slaughtering, decaptitating and peeling, slice anatomizing, slice cutting, rinsing, cryoprotectant treatment, seasoning and marinating, oil-frying, quick-freezing, seasoning, and re-frying. The production process is simple, and the produced products are fresh in fragrance and mellow in taste, attractive in color and luster, rich in flexibility, have broad market prospects, and are convenient in consumption.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The invention discloses a method for frying purple yam under a vacuum condition, which comprises the following steps that: (1) fresh purple yam is cleaned, peeled and cut into strips or pieces, immediately put into color protection solution to protect the color for 5min, fished out and blanched in the color protection solution with the same components for 2 to 3min at 95 to 100DEG C; (2) the blanched purple yam is fished out, and fried for 20min at the vacuum conditions of 93 to 97DEG C of hot oil temperature and 0.085MPa to 0.095MPa of vacuum degree; (3) the fried purple yam is centrifuged and de-oiled for 3 to 5min in the vacuum state; and (4) is centrifuged and de-oiled purple yam is taken out, cooled to room temperature by cold air, packaged under the vacuum condition or after being filled with nitrogen, and the purple yam strip or piece products are prepared. The method is convenient to operate, and the products have violet red color, above 80 percent of retention rate of anthocyanin, attractive color and above 6 months of product warranty period, and are applicable to industrial production.

The invention belongs to the field of food processing and discloses a technology for processing a formaldehyde-free and benzo(alpha)pyrene-free smoked meat product. The technology comprises the following steps of 1, raw material selection and pretreatment, 2, pickling liquid preparation and pickling, 3, washing and drying in air, 4, pre-heating, drying and smoking, and 5, heat dissipation, vacuum packaging, labeling and warehousing. The technology adopts a sectional-type baking technology, improves product quality and solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. The technology simplifies and optimizes the traditional smoking technology, shortens processing time, reduces a production cost, obviously improves product quality, and well solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. Through the combination of the processes and use of a smoking solution which has effects of coloring and improving a taste and is safe, the formaldehyde-free and benzo(alpha)pyrene-free smoked meat product is obtained.

The invention discloses vegetable fish noodles and a method for preparing the same. The method for preparing the vegetable fish noodles comprises the following steps of: beating fish flesh into fish flue, juicing fresh vegetables to obtain vegetable juice, mixing 250 to 600 parts by weight of fish glue, 50 to 100 parts by weight of vegetable juice, 3 to 6 parts by weight of sodium alginate, 5 to 12 parts by weight of common salt, 5 to 10 parts by weight of dietary alkali and 250 to 600 parts by weight of water to obtain mixed solution, uniformly stirring the mixed solution to obtain dough, and drying the dough to obtain the vegetable fish noodles. Besides fish flesh and starch, fresh vegetable juice is also added into the vegetable fish noodles, the content of dietary fiber in the vegetable fish noodles is greatly improved, and moreover, the vegetable fish noodles can promote gastrointestinal motility and digestion. Meanwhile, the vegetable juice contains rich vitamins and minerals which quite benefit human body. In addition, the added fresh vegetable juice does not contain artificial colors, has a pretty color, fragrant and sweet taste and is suitable for the young as well as the old.

The invention discloses a preparation method of a composite fish mince product added with low-value shrimp mince. The preparation method comprises the following steps: (1) chopping: firstly chopping 100 parts of half-unfrozen fish mince, 50-100 parts of half-unfrozen low-value shrimp mince and 50-100 parts of refrigerated chicken breast, then adding 0-0.3 part of composite phosphate and 2-3 parts of salt, chopping or mixing and kneading ( adding ice water during chopping or mixing and kneading), thereby forming sticky paste; adding 80-100 parts of auxiliary materials in the paste and chopping again (adding ice water during chopping) to obtain composite paste; (2) seasoning: adding 2-4 parts of seasoners in the composite paste to obtain seasoned composite paste; (3) heat-forming: heating the seasoned composite paste to prepare a heat-formed primary product; and (4) cooling: cooling the heat-formed primary product, thereby obtaining the composite fish mince product.

The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between 150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.

The disclosed brewing method for leechee wine comprises: preprocessing the material, pressing to obtain juice, taking ultra-high-temperature sterilization and freeze-concentration to ferment for 25-40day at 3-10Deg, aging, preparing, clarifying, and filtering to obtain the product. This invention has nice color and feeling, and rich nutrition with low cost.

The invention relates to a mushroom sauce and a preparation method thereof. The mushroom sauce comprises, by weight, 10-50% of vegetable oil, 5-25% of mushroom roots, 0-3% of dry chili powder, 1-3% of green onions, 2-5% of ginger, 2-4% of garlic, 2-10% of soybean paste, 2-10% of fermented soya beans, 2-10% of sweet bean sauce, 2-5% of white granulates sugar, 1-3% of aginomoto and 0.5-3% of spice. The mushroom sauce and the preparation method have the advantages that a recipe is scientific and reasonable, a preparation technology is overall simple and high in implementability, nutrient substances contained in the mushroom roots can be kept greatly, seasoning ingredients are enabled to deeply reach to the interior of diced mushrooms, people's requirements on healthy, nutrient, tasty and convenient food are met, the nutrient substances such as protein, amino acid, microelements and the like contained in the mushroom roots can be locked, the prepared mushroom sauce is healthy, unique in flavor, good in taste, beneficial to consumption, rich in nutriments and beneficial to body health, and the problems that an existing mushroom sauce is bad is taste, poor in nutritional ingredients, complex in production technology and high in cost are solved.

The invention relates to a fruit and vegetable paper; the main components of the invention comprise vegetables, fruits, sucrose, konjaku flour, agar-agar, salt and flavoring agent; the invention has the following preparation method: 1. fresh vegetables and fruits are selected, dipped in, washed and cut up; 2. the fresh vegetables and fruits are boiled and cooled; 3. the fresh vegetables and fruits are grinded to fruit and vegetable pulp; 4. the sucrose, the konjaku flour, the agar-agar, the salt and the flavoring agent are taken out, put to the fruit and vegetable pulp, mixed and stirred uniformly; 5. the mixture is put to a film forming machine for molding, drying, film stripping and film cutting; 6. the mixture is sterilized by ultraviolet radiation and sealed in vacuum to become the finished goods; the invention has the advantages that: the invention is easy to acquire raw material, simple in formula and reliable in technique; the finished goods keeps the primitive colors, primary tastes and nutrient components of the fruits and vegetables, has unique and various tastes and can be used as fruit and vegetable foods to eat directly; the fruit and vegetable paper is thin and soft, easy to regulate and strengthen the nutrition, good in taste and attractive in color and shape and in particular is suitable for elders with poor teeth and children to eat.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention provides Puer milk-tea powder. The Puer milk-tea powder comprises dry mixture of the extracts of Puer and milk. The dry mixture is made from Puer tea juice and liquid milk by mixing, homogenization, concentration and drying, wherein, the Puer tea juice is made by mixing 200 to 300 weight portions of dry Puer tea and water, the quantity of the water is at least one times of the dry Puer tea, and decocting at least half an hour, and the liquid milk holds 4300 to 7880 weight portions. The invention has the advantages that the Puer milk-tea powder is not only rich in protein, fat and calcium, but also contains amino acid and trace element supplying for human body, and can rapidly recover physical fitness, relieve fatigue, refresh and reduce fat and weight.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention discloses nutrient healthcare dragon fruit honey and a preparation method thereof. The preparation method comprises the following steps of: separating the flesh of the dragon fruit; performing pulping and enzymolysis; squeezing to obtain juice; filtering and clarifying; concentrating; dosing; and packing and sterilizing. The step of performing pulping and enzymolysis comprises: cutting the flesh of the dragon fruit into small pieces; beating the flesh into pulp by a beating machine; diluting the pulp with water; adding pectinase and cellulase, or mixing the pectinase and cellulase with the water added before to obtain dilute enzyme liquid, and adding into the pulp; and performing enzymolysis reaction for 50-150 minutes under the conditions that the temperature is 25-60 DEG C and the pH is 4.0-6.0, wherein the mass ratio of the added water to the pulp is (1-3):1, the mass ratio of the pectinase to the pulp is 1:(10,000-50,000), and the mass ratio of the cellulase to the pulp is 1:(10,000-30,000). In the invention, various nutrient and active ingredients of the dragon fruit are separated out and mixed with the honey, and the nutrition and healthcare functions of the honey are enriched.

The invention discloses a method for brewing fresh litchee juice wine. The method includes that litchi raw material is subject to pretreatment, then super high temperature sterilization and freeze concentration and then ultralow temperature long fermentation, ageing, juice alcoholization, formulation, clarification and filtering, thus obtaining the fresh litchee juice wine. The ultralow temperature long fermentation includes that active dried yeast growing at low temperature and food grade sulfinic acid solution containing SO2 are added into juice after sterilization, the content of the activedried yeast in juice after sterilization is 200-400mg / L; and fermentation is carried out for 20-35 days at 2-12 DEG C. the invention adopts freeze concentration method to improve natural sugar degreeof litchee juice, brewing cost of litchee wine is low, alcoholic strength is high, mouthfeel is full, no exogenous saccharides is required to be added, and natural nutrients and flavor of fresh litchee juice are kept and fine, smooth and elegant litchee wine mouthfeel while stable and permanent litchee fruity can be obtained.

An oil-in-water type emulsion contains a very small quantity of surfactant, so that the emulsion is stable, well tolerated and non-irritating.The emulsion is used as the base for compositions intended to be applied to sensitive tissues of the body of a human or animal, in particular in ophthalmic, dermatological and dermocosmetic compositions.

The invention relates to a Xuanwei ham moon cake which comprises a cake wrapper and cake stuffing wrapped in the cake wrapper, wherein the cake wrapper is made from flour as a main material, each kilogram of flour is compounded with 250-300 g of clean water, 450-500 g of lard oil, 80-100 g of honey, 60-80 g of white sugar and 8-12 g of edible ammonium bicarbonate, and the materials are mixed, laid aside for long time and made into cake wrappers; and the cake stuffing is made from 0.1-0.4 mm ham dices as a main material, one kilogram of cake stuffing is compounded with 200-500 g of white sugar, 10-20 g of honey, 10-20 g of lard oil and 200-300 g of cooked flour, and the materials are stirred into the cake stuffing. Xuanwei ham used for production is carefully chosen, and high-pressure static desalting is adopted. The fatty peroxide value of the ham product is lowered under the premise of ensuring the quality and the flavor of the Xuanwei ham, so that the produced moon cake has the characteristics of attractive color, abundant nutrients, tender meat, thin and crisp wrapper, fragrance, sweetness and the like, and the Xuanwei ham moon cake is oily but not greasy.

A method of color printing is described in which only two transparent inks are used to reproduce a source image. The original digitally encoded image in red, green and blue colors may be initially adjusted for contrast, brightness, color balance, and tonal value. This is then converted to cyan, magenta and yellow encoding. The two of these channels which best represent the dominant colors of original image are then selected. The critical colors of the original image to be reproduced with reasonable accuracy are determined and spot colors that best represent these are selected from an ink palette. The spot colors are assigned to the selected channels to which they have the closest color relationship. These two channels are next superimposed to form a composite image and their greyscale values are adjusted to produce an image most closely resembling the desired final image.

The disclosed brewing method for leechee wine comprises: preprocessing the material, adjusting composition, fermenting the material with stone and shell at 11-16Deg temperature for 10-14day; leaching natural red coloring matter into wine, removing stone, aging, preparing, clarifying, and filtering. This invention has nice color, feeling and rich nutrition with low cost.

The invention discloses a processing method for medlar peanut butter. The processing method is characterized by comprising the steps of pre-treating raw materials, baking, peeling, roughly grinding, dosing, finely grinding, exhausting, sealing a pot, sterilizing, cooling and curing. The processed medlar peanut butter not only has a medical health-care function of medlar, but also draws nutritional components of peanuts, is smooth in mouth feel and attractive in color and luster, and can be made into butter products with various flavors including coarse grains, sesame, spicy tastes and the like according to the requirements of people, so that the medlar peanut butter is a delicious and nutritional health-care food which is indispensable in life of modern people.

The invention provides a beef seasoning that makes the prepared conditioned beef taste fresh and tender, and has a unique flavor, including sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, 5'-taste nucleotide disodium, and yeast extract , D-erythorbic acid, oyster sauce, beef extract, dark soy sauce and soybean protein; the present invention also provides a production method of conditioning beef, the method comprises thawing Niu Lin and cutting into strips, beef seasoning and cutting The Niu Lin mixed with the Niu Lin was vacuum-tumbled and marinated; the marinated Niu Lin was sterilized; the sterilized Niu Lin was quick-frozen and frozen to obtain the finished beef product. The beneficial effects of the present invention are: the above-mentioned beef seasoning is mixed with thawed Niu Lin for tumbling, so that the obtained conditioned beef can retain the original fresh and tender taste of the beef while having a unique flavor, and make the meat fresh and tender. Attractive color and long shelf life.

The invention provides a fruity soymilk. The fruity soymilk comprises the following components in percentage by mass: 35% of soymilk, 10% of pure fruit juice, 7% of cane sugar, 0.1% of citric acid and 0.05% of malic acid. The soymilk also contains 0.20% of CMC (Carboxy Methylated Cellulose) as a stabilizer. The soymilk further contains emulsifiers including 0.07% of polyglycerol fatty acid ester, 0.07% of molecular distillation monoglyceride and 0.05% of sucrose fatty emulsifier SE-13. The problem that fruit juice cannot be mixed with soybean milk is thoroughly solved, the nutritional ingredients of the fruit juice and the soybean milk are mixed in the same beverage, two nutritional ingredients of two foods can be obtained by people through drinking one cup of soybean milk, and therefore, the fruity soymilk is praised by people.

The invention relates to a wheat sauce formula. The formula comprises the following constituents by weight percentage: 85-88% of wheat, 3-5% of wheat flour, 3-4% of salt, 2-3% of chili, 2-3% of sesames, 0.1-0.3% of pepper, 0.03-0.05% of Chinese anise, 0.03-0.05% of cassia, 0.03-0.05% of amomun fruits and 0.03-0.05% of litsea pungens. The flow for preparing the wheat sauce according to the formula comprises the following steps of: (1) preparing an open pot for placing the wheat sauce; (2) preparing a wheat raw material; (3) fermenting wheat; (4) preparing auxiliary materials;(5) preparing the wheat sauce; (6) airing the sauce; (7) sterilizing; (8) testing a wheat sauce product; (9) packing the wheat sauce and placing the packaged wheat sauce in a bin. For the wheat sauce prepared by adopting the preparing method provided by the invention, the taste is pure, the tinct is attractive, the preparing process keeps the traditional sauce airing mode, and can be used for preparing the wheat sauce for the whole year, and the wheat sauce is prepared in an industrialization manner.

The invention discloses a fermented flavorbamboo shoot and a preparation method thereof. The fermented flavorbamboo shoot is prepared from bamboo shoots, residue of soya, salt, hot pepper, Chinese red pepper, garlic, clove, fresh ginger, calcium lactate, calcium chloride and pectin esterase in a certain proportion. The method comprises the following steps: (1) fetching bamboo shoots and peeling the shells thereof, putting the bamboo shoots into clear water to wash and clean repeatedly, and poaching the bamboo shoots to fix color; (2) fetching Chinese red pepper, garlic, clove, calcium lactate, calcium chloride and fresh ginger and the color-fixed bamboo shoots, adding ingredients, uniformly mixing, performing ultrasound under ultrasonic wave, and placing the mixture in a pickler; (3) fetching residue of soy and pectin esterase to stir in the pickler, uniformly stirring, and pickling; (4) packaging, sterilizing and naturally cooling the bamboo shoots obtained by pickling, and obtaining the fermented flavor bamboo shoot. The formula is reasonable, and the use is convenient. The fermented flavor bamboo shoot has the advantages of crisp taste, unique flavour, attractive colour, portability, and immediate eating as opening. The method is feasible, and the operation is simple. The original nutritional components of bamboo shoots are reserved and enriched, the fresh bamboo shoots are prevented from aging, and the quality and character of bamboo shoots are guaranteed.

The invention discloses the handing method for fish, comprising the following steps: choosing the fish, cutting the fish along with the center back line, cleaning the viscera and branchia, 2 sending the fish into tunnel drier, 3 adding the 6-12g edible oil per 1g fish, heating the oil at 150-220Deg.C, frying the fish for 1-8 minutes; 4 putting the fried fish into baste; 5 vacuum-packing the fish, 6 sterilizing with vapor, and carrying out soft treatment. The method has the advantages of good external appearance and containing abundant calcium and minor elements.

The invention relates to a grape skin dreg and apple composite superfine powder nutrient cake and a manufacturing method thereof, and belongs to the technical field of fruit cake processing. In the preparation method of the cake, superfine powder which is formed by dry grape skin dregs and dried apple which are mixed in a mass ratio of 1:1 and crushed to 300-600 meshes is added, so the prepared grape skin dreg and apple composite superfine powder nutrient cake is soft and fine in taste and rich in nutrition, and has fragrance of grapes. Additionally, the cake has the advantages that the color is bright purple and attractive, nutrient content is rich, and the cake is beneficial to protecting the heart and blood vessels, reducing blood lipid cholesterin, delaying ageing and preventing heart diseases, does not contain cellulose and other molecule structures, is beneficial to digestion and absorption of an organism, and improves bioavailability.

The invention discloses a brewing method of kiwi-flavored sweet corn wine. The brewing method comprises the steps as follows: selecting fresh brewing sweet corn ears which are pollinated 25 days before, adding water, homogenizing to obtain sweet corn juice, and cleaning and homogenizing green kiwi fruit to obtain kiwi raw juice; mixing 75-85% of brewing sweet corn juice with 25-15% of pea juice to obtain a distiller's yeast culture medium, inoculating with yeast subjected to slant culture, and carrying out progressive amplification culture in distiller's yeast seeding tanks to obtain liquid distiller's yeast; adding the kiwi raw juice, the brewing sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, harrowing and supplementing white granulated sugar with a ratio of 8.5-17% on the 7th -10th day of fermentation, filtering, and carrying out microwave treatment on the filtrate to obtain kiwi-flavored sweet corn wine base; pumping the kiwi-flavored sweet corn wine base into an aging tank to be stored at 16 DEG C below for more than 18 months; and adding sweet corn Brandy of which the amount accounts for 3-5% the weight ofthe aged sweet corn wine to obtain the kiwi-flavored sweet corn wine. The obtained kiwi-flavored sweet corn wine has kiwi fruit aroma and rice wine mellowness, is moderate in alcohol degree, mellow, elegant and nutrient, and satisfies the fashion of health-care driving.