584results about How to "Comfortable taste" patented technology

The invention relates to an okra beverage and a preparation method thereof. The okra beverage comprises the main ingredients of fresh okra juice, fresh passion flower juice and assistant material syrup. The raw materials are processed, prepared, mixed, homogenized, sterilized and filled to obtain the final product. Compared with the prior art, the okra beverage provided by the invention is prepared and processed by taking alkaline ionized water as solvent; the alkaline ionized water can dissolve majority of nutrients and effective ingredients of the okra and can neutralize the acid body fluid environment of a human body, so that the human body can be maintained in the healthy body fluid environment of a weak base state. The product has the advantages of comfortable taste and light color, can better maintain the abundant nutrients of the young fruit and young pod of the fresh okra in the processing process. The passion flower is added into the okra beverage to adjust the coldness of the okra.

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The present invention is intended to provide an aroma device that can eliminate the need for the replacement of the light source, can prevent the light source from becoming high in temperature and can allow light and aroma to be enjoyed comfortably with a sense of security for a long time. The aroma device uses, as a light source, LEDs 1 covered with first and second covers, and also uses a heater 5 to heat a material to be heated which emits aroma; hence, the need for the replacement of the light source is eliminated, the light source is prevented from becoming high in temperature, and light and aroma can be enjoyed comfortably with a sense of security for a long time.

The invention discloses a dandelion health care tea which consists of the following components and mass percentage of the components is: dandelion leaves: 50 to 70 percent; dandelion rootlets: 25 to 35 percent; ganoderma lucidum rootlets: 2 to 8 percent; and wild chrysanthemum: 2 to 8 percent. The invention also discloses a preparation method of the health care tea which comprises the following steps: first cleaning the dandelion, and cutting the leaves and the root off by a knife, dipping the leaves in warm water for 3 minutes and drying after cutting the leaves into lumps of 1 square centimeter; cutting the root into threads by a blanket machine and drying; cutting the ganoderma lucidum into threads by the blanket machine and drying, and drying the wild chrysanthemum directly, then the health care tea is obtained by mixing and sterilizing the raw materials according to the mass percentage. The health care tea of the invention can effectively prevent and treat hyperplasia of mammary glands at the same time when satisfying the needs of drinking tea. After drinking the health care tea, the occurrence of mammary gland diseases such as hyperplasia of mammary glands of the female can be prevented; the female who suffer from the mammary gland diseases such as hyperplasia of mammary glands can also have good treatment effect after drinking the health care tea without side effects, risk of operation or scar.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention provides a method for improving the quality of cut stems. The method comprises the following steps that (1) tobacco stems are washed and degraded; (2) moisture regain is conducted on the tobacco stems and the tobacco stems are stored; (3) the tobacco stems are expanded and pressed; (4) stem pieces are degraded and stored; (5) material adding is conducted on the stem pieces; (6) the stem pieces are dried; (7) the dried stem pieces are stored; (8) moisture regain is conducted on the dried stem pieces and the dried stem pieces are expanded and pressed; (9) the stem pieces are cut into shreds and materials are added; (10) the cut stems are expanded and dried. Cigarettes with the cut stems prepared through the method are clear in fragrance characteristic, the fragrance quality is good, the smoke state is improved, the fine and smooth performance is improved, the harmony is better, miscellaneous gases are reduced, the dry sensation is reduced, and taste is more comfortable.

The invention discloses sauced air-dried beef and a processing method thereof. The sauced air-dried beef is prepared from the following raw materials in parts by weight: 60-80 parts of beef, 2-3 parts of dodder, 1-2 parts of eucommia ulmoides, 2-4 parts of fructus rubi, 2-3 parts of mulberry fruit, 2-4 parts of adenophora stricta, 1-4 parts of glossy privet fruit, 2-4 parts of walnut kernel, 2-3 parts of lanatechead saussurea herb with flower, 4-6 parts of iodized salt, 6-8 parts of sesame powder, 6-8 parts of potato sauce, 5-7 parts of pepper powder and 5-8 parts of nutrition additives. According to the sauced air-dried beef and the processing method thereof disclosed by the invention, the Chinese herbal medicinal ingredients and beef are combined to be processed into the dried beef. Compared with the traditional dried beef, the sauced air-dried beef is rich in nutrition and comfortable in mouthfeel and accords with the popular flavor. Meanwhile, multiple traditional Chinese medicine components such as the dodder, the eucommia ulmoides and the fructus rubi are added into the raw materials, so that the sauced air-dried beef product has good effects of replenishing blood and tonifying Yang.

The invention discloses a green health-preservation sweet-scented osmanthus tea beverage. The green health-preservation sweet-scented osmanthus tea beverage comprises the following raw materials in parts by weight: 30-40 parts of sweet-scented osmanthus, 1-2 parts of honey, 3-5 parts of Chinese wolfberry fruits, 7-11 parts of fresh tea leaves, 2-3 parts of haws, 3-5 parts of sugarcane, 2-4 parts of cucumbers,3-5 parts of aloe, 0.08-0.14 part of a thickening agent, 0.01-0.03 part of an antioxidant stabilizing agent, 0.1-0.3 part of a vitamin additive and 12-16 parts of distilled water. The sweet-scented osmanthus tea beverage disclosed by the invention has the functions of clearing heat, removing toxicity, moisturizing the intestines, regulating the function of the stomach, regulating vital energy and nourishing the lungs, and is mellow in mouth feel, moderate in sour and sweet degrees, delicious, pleasant in delicate fragrance, high in nutrient value; in addition, the beverage does not precipitate and is good in color singleness; and besides, through the preparation method of the green health-preservation sweet-scented osmanthus tea beverage disclosed by the invention, sweet-scented osmanthus blooming seasonal restrictions are avoided, the green health-preservation sweet-scented osmanthus tea beverage can be processed in an all-weather manner, the raw materials are non-toxic, harmless and convenient to obtain, and the green health-preservation sweet-scented osmanthus tea beverage is low in cost and simple in technology and has higher use value and favorable application prospects.

The invention discloses an extraction method of cactus polysaccharide, which is characterized by comprising the following steps: high temperature enzyme inactivation; drying and crushing; extraction, centrifugal separation and filtration; filtrate concentration, adding into alcohol, precipitation, and crude cactus polysaccharide collection; dissolving of the crude cactus polysaccharide and purification; and obtaining of the cactus polysaccharide after collecting, washing and vacuum drying the precipitation. The cactus polysaccharide is applied to tobacco threads along with feed liquid after being dissolved with water, therefore, the smoke has no peculiar smell when a person smokes, the cactus polysaccharide can improve quality of aroma, mellow degree and sweet taste, improve oral comfort, reduce unpleasant smell and irritation, improve the dry sensation to a certain degree and obviously improve the moisturizing performance. The cactus polysaccharide does not change the original properties and the original processing technology of cigarettes, and does not change or influence the smoking quality of the cigarettes, thus having practical production significance and value.

The invention relates to a production process of a germinated brown rice tea rich in gamma-aminobutyric acid and a product prepared by the production process, belonging to the technical field of food processing. The production process is characterized by comprising the steps of: taking brown rice sprouting in a compelling manner as a material, baking, roasting, sterilizing and packaging to prepare an entire germinated brown rice tea, or crushing the prepared entire germinated brown rice tea to obtain the germinated brown rice tea. The germinated brown rice tea is simple in production process, high in industrial degree, high in added value of products, good in dissolving quality of the prepared germinated brown rice tea and clear in functional factor, and is an ideal health-care food. The content of the gamma-aminobutyric acid in the product is 15-40mg / 100g.

The present invention discloses an ultramicro wheat bran fibre tablet. It is made up by using wheat bran, peppermint, maltose, maltodextrine, lemon essence, stevioside and vitamin C as raw material, mixing them according to a certain proportion and making them into ultramicro wheat bran fibre powder whose grain fineness can be up to 500-800 meshes and grain size is 1-30 microns. Said invention can be implemented by adopting the following technical scheme: soaking water-washed wheat bran, cooking, drying by hot air, pulverizing, mixing the coarse wheat bran powder with the above-mentioned other raw materials, uniformly stirring them, drying, further pulverizing by using ultramicro pulverizing machine to obtain ultramicro fibre powder, then tableting so as to obtain the invented product.

The invention relates to a tea drink containing okra flowers and a production method thereof. The tea drink consists of an extracting solution of fresh okra flowers and syrup used as an auxiliary material, and final products can be obtained by the following steps of: disposing and preparing for raw materials; mixing; homogenizing; sterilizing; and filling. Compared with the prior art, the tea drink containing okra flowers is prepared and processed by using alkaline ionized water as a dissolvent, wherein most of nutrient substances and effective components in the okra flowers can be dissolved out by the alkaline ionized water, and the alkaline ionized water can neutralize acidic humoral environment of a human body so that the human body can keep a healthy humoral environment in a weak base status. The tea drink containing okra flowers has fragrant and good taste and light color and luster, and the rich nutrient components of the fresh okra flowers can be saved well in the production process.

The invention relates to a method for preparing tobacco flavors from tobacco waste, which belongs to the technical field of preparation of tobacco flavors and includes crushing and screening tobacco waste, adding water for dispersing, using strong alkali to adjust pH value, performing high-temperature alkali dissolution to obtain extract, restoring the pH value with strong acid, and extracting, leaching and condensing backflow of organic solvent to obtain the tobacco flavors. The method is simple in process flow, and alkali dissolution and organic solvent extracting are performed to prepare series of tobacco flavors which are low in cost and good in smell. The tobacco flavors are applicable to cigarettes and have effects of fragrance richness enhancement, clear fragrance, comfortable taste and the like.

The invention relates to a compound Chinese eaglewood tea and a manufacturing process thereof. The compound Chinese eaglewood tea is prepared by aquilaria sinensis leaf and stevia rebaudian leaf according to the mixture ratio of 1:9 to 9:1, and the manufacturing process comprises washing, tedding, drying green, piling, rolling, sterilizing, drying and other steps. The invention has the advantages that the stevia rebaudian leaf contains a large quantity of glycosides with high sweetness and low calorie and can neutralize the bitter taste of the aquilaria sinensis leaf without increasing the calorie and the sugar burdens of people who drink the compound Chinese eaglewood tea. Furthermore, the invention adopts the piling process for treating the aquilaria sinensis leaf during the manufacturing process, thereby reducing the bitter taste of the aquilaria sinensis leaf. The compound Chinese eaglewood tea manufactured by the invention has comfortable taste and is easy to be accepted by the people who drink the compound Chinese eaglewood tea.

The invention relates to feed compound sweetener, which comprises 10 to 99 parts of saccharin or salt thereof by weight, 1 to 20 parts of synergist by weight and 0.1 to 10 parts of reinforcing agent by weight. The saccharin or salt thereof, the synergist and the reinforcing agent are heated and dissolved in water and then subjected to spray drying; preferably, the feed compound sweetener also comprises 0.1 to 5 parts of anti-caking agent by weight, which is mixed after the spray drying; and the spray drying is performed by an anti-caking device. The invention also provides a production methodof the feed compound sweetener. With skillful and unique design, the feed compound sweetener can eliminate the metal bitterness of sodium saccharin, improve the comprehensive mouthfeel of the sweetener and offer comfortable feel like the mouthfeel of cane sugar; moreover, the active ingredients are uniform so as to obtain comfortable mouthfeel of the finished products. According to the invention,the dispersion performance in feed is improved, the product stability is increased and the use convenience and effect expression is enhanced, thus the invention is suitable for large-scale popularization and application.

The invention discloses an electronic cigarette with an ultrasonic atomization function and tobacco liquid. An ultrasonic liquid atomization mode is set, and compared with general liquid heating atomization, the atomization rate of ultrasonic atomization is improved. Especially, the tobacco liquid is automatically sucked out of a tobacco liquid storage bin through a liquid level adjuster to be atomized by an ultrasonic atomizer, and compared with a current fiber absorption mode and the like, liquid waste is avoided, and meanwhile it can be guaranteed that airflow is sufficient after atomization. Meanwhile, due to the fact that the tobacco liquid directly enters the ultrasonic atomizer, the atomization rate can be further improved, atomization components can be even relatively, and the taste of a smoker can be proper. In addition, high-concentration propylene glycol and glycerin components are removed from the components of the tobacco liquid, and the taste of the smoker can be more comfortable.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

The invention relates to the field of wines, and particularly relates to a maca healthcare wine and a preparation method thereof. The maca healthcare wine comprises the following raw materials in parts by weight: 0.9-6 parts of maca powder, 0.45-3 parts of medlar, 0.75-5 parts of Chinese-date, 1.2-8 parts of momordica grosvenori, 0.15-1 part of liquorice, 0.12-0.8 parts of root of kudzu vine, 0.15-1 part of rhizoma polygonati, 0.6-4 parts of hawthorn, 0.15-1 part of semen cassia, 0.75-5 parts of tuckahoe and 0.75-5 parts of mulberry. The maca healthcare wine is prepared by the following technologies such as mixing, soaking, settling, primary filtering, ageing, freezing, secondary filtering and packaging, the condition that nutrient substances of the brewed wine are not destroyed is ensured by selecting the raw materials by means of reasonable process treatment and adding of auxiliary materials, the maca healthcare wine is comfortable in taste and has the advantages that the immunity of a human body can be improved, the sexual function is enhanced, blood fat and blood pressure are regulated, the immunity is enhanced, and digestion is facilitated. The maca healthcare wine has a certain regulating effect on female climacteric syndrome and ageing resistance, and is suitable for being drunk for a long period of time.

The invention provides a hawthorn fruit paste product and a preparation method of the hawthorn fruit paste product. Ingredients of the hawthorn fruit paste product comprise hawthorn fruit, boiling sugar, water, glucose, natural pigment and covering materials according to a weight ratio of (40-70): (40-55): (12-15): (8-14): (0.05-2): (0.05-2). Preservatives such as sodium benzoate, potassium sorbate and artificial pigments such as carmine are not used, and the adverse influence on the human body caused by the artificial additives is avoided. According to the preparation method provided by the invention, the ingredients are directly and uniformly mixed for shaping, the ingredients do not need to be refined, and the preparation method is simple and is easy to implement. The key steps of the preparation process of the preparation method are completed on one production line, the continuous and mechanical operation mode is formed, and the production efficiency is high. The glucose is added into hawthorn fruit paste milled materials, the mouth feeling of products is crispier and softer, and the hawthorn fruit paste just melts in the mouth.

The present invention provides a method for improving dried meat slice sensory quality, and belongs to the technical field of food processing. According to the present invention, the method includes adding 1-5% by weight of trehalose in dried meat slice production, the trehalose wholy or partly replaces sucrose in the dried meat slice formula, and is added together with accessories or food additives in the process of salting, wherein the salting is at low temperature or room temperature, and then the dried meat slice is produced by a conventional dried meat slice production process or a meat paste production process. The method of the present invention can slow hardening of protein and decomposition and oxidation of unsaturated fatty acid, reduce non-enzymatic browning occurrence, improve drying speed of the meat slice, improve baking performance of the dried meat slice, improve rehydration performance of the dried meat slice, and achieve good sensory quality including good elasticity, bright color, delicate tissue, tender quality and good taste.

The invention belongs to the technical field of cigarette production, and particularly relates to a method for producing novel blended type cigarettes with flue-cured tobacco styles. The method comprises extracting Hubei Enshi burley tobacco and American burley tobacco with ethyl alcohol in a concentration of 30%; subjecting the extracted tobacco to high-temperature processing in a baking oven, and performing charging for spare; meanwhile, performing charging and perfuming on functional module cut tobaccos according to requirements of blended type cigarette styles; adding an appropriate number of the functional module cut tobaccos, tobacco flake cut tobaccos expanded cut stems and expanded cut tobaccos with cut flue-cured tobaccos serving as basic cut tobaccos, performing evaluation, analysis and screening repeatedly and determining a cigarette blending formula finally. The novel blended type cigarettes produced by the method have the advantages of being delicate in fume, rich and harmonious in fragrance, heavy and soft in fume, comfortable in flavor, and clear and sweet in aftertaste; the style of the novel blended type cigarettes is similar to the style of Chinese flue-cured tobacco type cigarettes, besides, the cigarettes have characteristics of international blended type cigarettes, and requirements of different consumers can be met.

The invention discloses a preparation method for heat resisting milk essence and application of an obtained product. The preparation method comprises the following steps of: selecting relevant materials and solvent to prepare a milk essence; applying the milk essence to bakery food to obtain the bakery food with the milk essence; judging the fragrance difference of the essence before and after baking through senses, and whether attractive fragrance and comfortable mouth-feel are formed in the baked food to sum up the thermal endurance of the essence; and determining the final formula of the heat resisting milk essence. The operation process is simple, the cost is low and the efficiency is high, thus the heat resisting milk essence is suitable for large-scale production by the enterprise.

The invention discloses a method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine, which adopts full rhodomyrtus tomentosa fruits for brewing the full-fermentation type rhodomyrtus tomentosa fruit wine, solves the problem that the rhodomyrtus tomentosa fruits contain a large quantity of pectin substances and tannin and are not suitable for processing the full-fermentation type fruit wine, and is different from other methods for brewing the rhodomyrtus tomentosa fruit wine. The method comprises the following steps: (1) selecting the fruits; (2) sorting and washing; (3) sterilizing the surfaces of the full fruits; (4) breaking; (5) canning; (6) fermenting; (7) performing liquid-residue separation; (8) clarifying, transferring to a tank, and ageing; (9) filtering and filling. The rhodomyrtus tomentosa fruit wine brewed by using the method is rich in fragrance, pure and mild in wine flavor and good in color; the problem of no purity and mild flavor of rhodomyrtus tomentosa fruit wine brewed by using a conventional process is solved; full nutritional ingredients of the rhodomyrtus tomentosa fruits are fully utilized; the quality of the rhodomyrtus tomentosa fruit wine is improved; a brewing process is simplified; the production efficiency is improved; the industrialization production application is facilitated.

The present invention provides an antianaphylactic medicine solution preparation containing Levocetirizine. In 1000 ml of medicine composite solution 0.5-20g of zocetirizine or its pharmacal acceptable salt, 20-100 g of polyvinyl pyrrolidone, 5-50g of poloxamer and 10-250g of polyethylene glycol 400 are contained.

The invention relates to a production method of a healthcare bean product. At present, no method for producing the healthcare bean product with simple manufacturing process, good taste of the bean product, unique flavor and rich calcium content exists. The production method is characterized in that: raw materials comprise water, soybean and bone meal, the weight ratio of the soybean and the bone meal is 95: 5; soybean is firstly arranged into water to be soaked for 5 to 10 hours, then the soybean is shelled, the shelled soybean is ground into thick liquid to produce crude soybean milk, then the soybean milk is filtered after being boiled for one hour by slow fire so as to filter the soybean curb residue and to obtain the soybean milk, plaster or bittern is used for curdling, so the soybean milk is solidified to form uncongealed beancurd, then the bone meal is added into the uncongealed beancurd to be uniformly mixed so as to obtain the bean curd bone meal mixture, and the bean curd bone meal mixture is pressed and filtered by a mould to obtain the high-calcium healthcare bean curd. The production method has simple manufacturing process. The produced bean product has comfortable taste, unique flavor, rich calcium content and high nutrition value.

The invention discloses a technology for treating expanded stems, belongs to the technical field of shred making of tobacco, and in particular relates to the technical field of shred making with tobacco stems. The technology comprises the following steps of: soaking the tobacco stems, storing the stems, quantitatively feeding, heating and humidifying, slicing the stems for the first time, temporarily storing the stem slices, discharging the stem slices, cutting the stems into shreds for the second time, quantitatively feeding, adding the primary stem shreds, storing the stem shreds, quantitatively feeding, drying, and performing secondary flavoring, thus obtaining a stem shred finished product. The obtained product has the advantages of good bulkiness, low breaking rate, low production cost, pure aroma, high filling value, light wood mixed gas, comfortable mouthfeel, soft smoke, capability of reducing tar of cigarettes and good compatibility with the tobacco shreds.

The invention provides a preparation method of wall-breaking enzymolysis bee pollen. The preparation method is characterized by specifically comprising the following steps: 1) removing impurities; 2) sterilizing; 3) mechanically breaking the wall; and 4) carrying out biological enzymolysis. The preparation method of the wall-breaking enzymolysis bee pollen has the following advantages that (1) the wall-breaking effect is remarkable, and the benefits are provided for releasing and separating the nutritional components in the bee pollen such as the fatty acid, flavonoid and polysaccharide; (2) the sensitization of antigen protein is removed, the enzymolysis is carried out on alkaline glutelin, and the bioavailability is improved; (3) the dietary fibers such as lignin are obviously reduced, the absorption performance of animals to liposoluble substances is improved, the energy utilization rate is raised, and the animal production achievement is improved; (4) the particles are fine, good in flavor and comfortable in taste, and the animal ingestion and favorite are obviously improved; and (5) the action condition is mild, and little damage is brought to the heat sensitive nutritional substances.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention discloses a viable type lactobacillus fermented litchi juice beverage and a preparation method thereof, and the prepared litchi juice beverage is rich in active lactobacilli. The preparation method comprises the following steps: preparing litchi juice, adding DMDC into the litchi juice, allowing the litchi juice to stand still for 2 to 3 hours at a room temperature, adjusting the pH value to a range of 6 to 7, and adding lactobacilli to carry out fermentation so as to obtain the fermented litchi juice beverage. The preparation method utilizes DMDC to carry out a sterilization treatment on litchi juice at a room temperature, thus the flavor and nutrient destruction caused by the conventional pasteurization is avoided, and the fermentation effect of lactobacilli is not influenced either. The fermented litchi juice beverage is rich in active lactobacilli; the thickening effect can be achieved and the pulp precipitation phenomenon can be avoided without any thickening agent and stabilizing agent, because lactobacilli can generate a large amount of extracellular polysaccharide; and at the same time the beverage has a proper sweet and sour taste, a smooth and sticky mouth feel, and a rich litchi flavor, is accord with the food safety and sanitation standards, is also accord with the natural and healthy food theory, and has a very good market prospect.

The invention relates to a method for improving sensory quality of tobacco leaves by using a compound enzymic preparation. According to the method, the compound enzymic preparation containing cellulose, pectinase, protease, FeSO4, biacetyl, citric acid, trisodium citrate and water is used to degrade celluloses and pectin in tobacco leaves. The compound enzymic preparation has the advantages of reducing the content of harmful ingredients in cigarette smoke such as phenol, HCN, BaP and NNK, reducing the irritability and strength of the cigarette smoke, enriching fragrance, and lightening miscellaneous gas, so that the cigarette smoke is relatively fine, and the sensory quality of the tobacco leaves is improved.