55results about How to "Delicate and mellow taste" patented technology

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

The invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.

The invention provides a brewing method for myrtle and Kyoho grape wine. The method comprises the following several steps: Step A: preparation of myrtle juice; Step B: preparation of Kyoho grape juice; Step C: preparation of fermentation broth; Step D: mixed fermentation; Step E: ageing; Step F: fining and clarifying; Step G: blending and freezing; Step H: sterilizing and filling. The brewing method disclosed by the invention has the beneficial effects that (1) the technical problems that Kyoho grapes are not suitable for brewing wine and myrtle is not suitable for brewing wine in a full-fermentation mode are solved; (2) techniques of freezing concentration, low temperature fermentation and the like are adopted, loss of nutritional ingredients is reduced, and brewed myrtle and Kyoho grape wine is obvious in flower and fruity fragrance, and exquisite and mellow in mouthfeel; (3) the product is rich in nutrition and has a good auxiliary curative effect for weakness, deficiency of blood, neurasthenia and the like after illness.

The invention discloses vacant plant capsules made from wall-breaking glossy ganoderma spore powder and a making method of the vacant plant capsules. The vacant plant capsules are prepared from the following raw materials of plant cellulose or water-soluble polysaccharide, edible gelatine or medical gelatin, medical glycerine, pure water, wall-breaking glossy ganoderma spore powder, and a glossy ganoderma extract. The vacant plant capsules are made through the working procedures of preparing sol, cooking the sol, performing stirring, performing cooling for shaping, and then performing simple packaging. In addition, the invention further provides a production and making method of the vacant plant capsules. The efficacies of the vacant plant capsules made from the wall-breaking glossy ganoderma spore powder and other added health-care foods are integrated, so that ordinary crowds or people with delicate constitutions can conveniently absorb various ingredients which are beneficial to human bodies in the wall-breaking glossy ganoderma spore powder when eating one health-care food. The vacant plant capsules made from the wall-breaking glossy ganoderma spore powder, disclosed by the invention, can have a good health-care efficacy level, and are fine, smooth, mellow, sweet, moistening and delicious in mouth feel.

The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.

The invention discloses a psidium guajava fruit wine, comprising the following raw materials by weight: 40-60 parts of psidium guajava raw juice and 40-60 parts of sugarcane juice. A process for preparing the psidium guajava fruit wine comprises the following steps of: S1, preparing the psidium guajava raw juice; S2, preparing the sugarcane juice; and S3, brewing. The psidium guajava fruit wine has the beneficial effects of being rich in fragrance, pure and sweet, mellow and fine in taste, lasting in remaining taste, clear and transparent in vinosity, lustrous in color, rich in various nutritional ingredients beneficial for the human body, capable of clearing away heat and toxic materials and preventing enteritis and diarrhea, free of additives, good in stability, and capable of being stored for a long time and more sufficiently utilizing the psidium guajava resources, prolonging the storage period of psidium guajava and improving the utilization rate of the resources; and the preparation process requires little process equipment, and is low in cost, short in time and capable of remaining the quality and nutritional ingredients of psidium guajava.

The present invention relates to a glossy ganoderma spore powder American ginseng sugar, which is formed by processing the raw material including white sugar, liquid glucose, glossy ganoderma spore powder and American ginseng granules through the processes of sugar dissolving, boiling, reconciling, cooling molding, cutting into tablets and packaging. In addition, the invention also provides a manufacturing method of the ginseng sugar. The present inventive glossy ganoderma spore powder American ginseng sugar can integrate the effectiveness of the lossy ganoderma spore powder and American ginseng, so that the general population or those weak can conveniently intake various components beneficial to human in the glossy ganoderma spore powder and American ginseng while taking a delicious snack food. s to of Ganoderma lucidum spore powder and Citigroup Participation of the of the human good in the consumption of a and. The present inventive glossy ganoderma spore powder American ginseng sugar contains the glossy ganoderma spore powder and American ginseng granules that can exert good health-care efficacy, and has good taste.

The invention relates to the field of liquid milk processing, in particular to a milk beverage with sow thistle juice and sea buckthorn juice and a preparation method thereof. Based on 100 parts by weight of raw materials, the milk beverage with sow thistle juice and sea buckthorn juice comprises 35-50 parts of milk, 0.2-1.5 parts of stabilizing agent and 0.2-0.8 part of sow thistle juice and seabuckthorn juice, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. The milk beverage not only has strong and pure milk scent, but also has mellow and fine taste because the acid of the product is not adjusted, and the bitterness of sow thistle juice and sea buckthorn juice can not appear; sow thistle juice, sea buckthorn juice and milk are mixed, the perfect combination of the three flavors is realized, and the purpose of more than 6 months of quality guarantee period can be realized.

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

The invention provides a making method for natural fructosan fruit and vegetable soybean milk powder. The method comprises the following steps: (1) grinding soybeans into pulp, namely drying and dehulling soybeans at a low temperature, adding water, heating, performing enzyme deactivation, regulating the pH value to be 6.8-7.0, grinding soybeans into pulp and separating residues, and deodorizing the soybean milk stock solution, thereby obtaining soybean milk; (2) making concentrated carrot juice, namely taking and washing carrots, draining water, adding purified water for pulping, performing accurate grinding, filtering, concentrating, sterilizing, thereby obtaining the concentrated carrot juice for later use; (3) taking 80-87 mass parts of the soybean milk in the step (1), 1-8 mass parts of inulin, 1-3 mass parts of the concentrated carrot juice in the step (2), 1-5 mass parts of concentrated papaya juice, 3-10 mass parts of white granulated sugar and 5-15 mass parts of malt syrup, uniformly mixing, filtering and homogenizing; and (4) concentrating and sterilizing the mixed solution homogenized in the step (3), and then performing spray drying, thereby obtaining the natural fructosan fruit and vegetable soybean milk powder. According to the invention, fine and smooth taste of the soybean milk powder is guaranteed, and the inulin is added to effectively supplement soluble dietary fibers.

The invention relates to a flower fragrance type grape-rose health wine and a preparation method thereof. The method comprises the steps that roses and distilled water are mixed and pulped to obtain rose pulp, the content of SO2 in the rose pulp is adjusted, pectinase is added for dipping, the sugar content is adjusted, the pH value of the rose pulp is adjusted, and fermentation is carried out to obtain rose fermented raw wine; grapes without stems are crushed to obtain grape pulp, the SO2 content of the grape pulp is adjusted, and fermentation is carried out to obtain grape fermented raw wine; the grape fermented raw wine and the rose fermented raw wine are blended and aged to obtain aged wine; the aged wine is subjected to stabilization treatment to obtain the flower fragrance type grape-rose health wine. Grape and rose raw materials are fermented separately, so that generation of a hybrid fragrance is effectively eliminated, the fruity flavor is strong and pure, the taste is mellow and fine, and a wine body is full and complete; the content of phenolic substances such as anthocyanin is increased, the antioxidant is stronger, and the stability of a product is improved.

The invention discloses an electronic cigarette atomization chip with acoustic surface waves. The chip comprises a piezoelectric substrate (1) in a sheet shape, an interdigital transducer (2) and a signal interface (3). The interdigital transducer (2) is multiple pairs of strips which are in a double-hand finger cross shape and are arranged on the surface of the piezoelectric substrate (1); gaps are formed among the strips; the signal interface (3) is formed in the outer side of the piezoelectric substrate (1). The electronic cigarette atomization chip with the acoustic surface waves has the advantages that hidden safety health dangers are small, the consistency of the sensory quality is good, the chip is low in consumption and efficient, aerosol is continuously and stably generated, the particle diameter of the aerosol is small and even, and the high-viscosity e-liquid can be atomized.

The invention relates to a buccal tablet containing wall-broken ganoderma lucidum spore powder, honey and propolis. The buccal tablet is prepared by adopting honey granules, propolis granules and wall-broken ganoderma lucidum spore powder as main raw materials through dissolving, cooking, mixing, cooling for molding, buccal tablets slitting and packaging processes. Furthermore, the invention provides a production method of the buccal tablet. According to the buccal tablet, specific effects of wall-broken ganoderma lucidum spore powder, honey and propolis are integrated into a whole, and the active ingredients beneficial to human bodies in the wall-broken ganoderma lucidum spore powder, honey and propolis can be taken conveniently by common people or people with low immunity (weak physical constitution) when those people take a delicious snack food. The buccal tablet contains wall-broken ganoderma lucidum spore powder which can achieve the excellent health-care effect of traditional Chinese medicines, honey and propolis granules, has smooth and mellow taste and sweet after-taste, and is sweet and delicious.

The invention provides fermented walnut soybean milk and a preparation method thereof. The fermented walnut soybean milk comprises the following raw materials in percentage by mass: 1-4% of walnut kernels, 8-13% of soybean milk powder, 7-12% of sugar, 0.37-0.74% of auxiliary materials and the balance of water. The fermented walnut soybean milk is not layered, is not precipitated, and is high in nutrient components and fine and smooth in mouth feel.

The invention relates to the technical field of wine brewing and discloses a dried red pitaya fruit wine and a brewing method thereof. The brewing method of the dried red pitaya fruit wine comprises the following steps of pitaya concentrated juice preparation, non-saccharomyces cerevisiae fermentation, alcohol fermentation, malolactic fermentation as well as clarification and filtering of wine liquid after separation. Non-saccharomyces cerevisiae fermentation comprises the following steps of mixing a sulfur-free pitaya juice and activated non-saccharomyces cerevisiae to prepare a yeast suspension, uniformly mixing the yeast suspension and the pitaya concentrated juice, and performing fermentation. The wine brewing technology comprises multiple fermentation technologies; as the non-saccharomyces cerevisiae fermentation process produces more fragrance and less acid, the wine liquid is rich and pleasant in fragrance; subsequent alcohol fermentation enables the wine liquid to be mellow intaste; and malolactic fermentation enables the taste to be finer and smoother and the equilibrium to be better. Therefore, the dried red pitaya fruit wine prepared by the wine brewing technology is pleasant in fragrance and better in flavor.

The invention discloses a method for producing soft-taste sesame-flavor liquor. The liquor comprises 480-560 parts of sorghum, 120-200 parts of wheat, 80-120 parts of rice, 40-80 parts of corn, 160-208 parts of steamed rice husks and 240-408 parts of mixed distiller yeast. 24-40 parts of the steamed rice husks are mixed into smashed unprocessed food grains to be moistened, cooked and gelatinized; large fermented grains and returned fermented grains of the last turn are taken out of a pond layer by layer, 104-120 parts of the steamed rice husks are stirred into the large fermented grains, and the remaining steamed rice husks serve as returned bottom grains for the next time; 32-48 parts of the rice husks are stirred into the returned fermented grains, sesame-flavor returned raw liquor is obtained after distillation, and returned materials obtained after liquor distillation serve as waste lees; supplemented bottom grains are stirred into the gelatinized raw materials to be ventilated and cooled, the 240-408 parts of mixed distiller yeast are added, mash liquor is poured in, and fermented grains to enter the pond are obtained through accumulation; 24-32 parts of the mixed distiller yeast are added into the returned bottom grains to obtain returned grains to enter the pond, and the returned grains to enter the pond and the fermented grains to enter the pond are placed in the pond to be fermented so that fermentation grains for the next time can be obtained. The technology is simple, and product quality is stable.

The invention discloses a preparation process of semen nelumbinis juice. According to the preparation process, semen nelumbinis is soaked with citric acid water with the mass concentration being 18-24 percent and the ratio of a material to water being 1 to 3, is treated by high pressure treatment for 1-2h at the pressure of 0.55-0.90MPa and is treated by softening treatment, so that the contents of water-soluble calcium, phosphorus and potassium are increased, and the semen nelumbinis juice is liable to be absorbed; by adopting composite amylase of amylase-alpha and amylase-beta with the mass ratio being (8-10) to 1 to treat the semen nelumbinis, starch granule degradation and starch molecule dissolution in the semen nelumbinis juice are accelerated, and long-chain starch molecules which are dissolved out are degraded to a certain degree to form small molecules, so that retrogradation of semen nelumbinis starch marcomolecules in the storage process of a semen nelumbinis juice beverage is effectively prevented, the phenomena of layering and precipitation of the semen nelumbinis juice beverage is prevented from occurring, and the shelf life of a product is prolonged; and the semen nelumbinis juice is fragrant, sweet and sticky in taste, leaves a pleasant taste in mouth, is rich in various essential amino acids to a human body, mineral substances, bioactive factors with a health function to the human body and nutrition and has the nourishing and bodybuilding efficacy of tonifying qi, calming nerves, strengthening spleen and stomach, enriching blood, treating consumption, maintaining beauty, keeping young and the like.

The invention discloses a making method of a purple sweet potato and soybean high-protein composite beverage. The making method comprises the following steps of (1) soaking soybeans in a vitamin C solution, taking out the soaked soybeans, cleaning the taken-out soybeans with water, then adding the cleaned soybeans to water, cooking the soybeans at 100 DEG C for 2h, taking out the cooked soybeans,performing pulping, and performing filtration so as to obtain soybean milk; (2) thoroughly cleaning purple sweet potatoes, performing peeling, performing dicing, performing cooking in water of 100 DEGC for 20-50min, performing cooling, performing direct pulping, and performing filtration so as to obtain purple sweet potato juice; (3) thoroughly cleaning fructus momordicae, performing soaking in acane sugar solution of which the mass concentration is 1% for 2h, performing pulping, and performing filtration so as to obtain fructus momordicae juice; (4) mixing the soybean milk with the purple sweet potato juice and the fructus momordicae juice, performing stirring, and performing ultrasonic dispersion; (5) performing homogenizing; and (6) performing sterilization, and performing packaging.The purple sweet potato and soybean high-protein composite beverage provided by the invention is free from additives, and appropriate in sugariness, is in a uniform fluid state, and is free from precipitate, free from impurities, fine, smooth and mellow in mouth feel and high in protein content.

The invention discloses flavored fermented soya bean fried chili sauce. The flavored fermented soya bean fried chili sauce is prepared from raw materials in parts by weight as follows: 23.5-26 parts of rapeseed oil, 7.5-10 parts of chilies, 15-20 parts of fermented soya beans, 4-5 parts of pickled Chinese cabbages, 1.5-2.5 parts of milk, 0.15-0.3 part of sesame, 1-2 parts of white sugar, 0.5-1.5 parts of scallion, 0.6-1.2 parts of fresh ginger, 0.3-1 part of garlic, 0.15-0.20 part of star anise, 0.15-0.18 part of cassia bark, 0.1-0.15 part of fructus amomi rotundus, 0.1-0.15 part of fructus tsaoko and 0.2-0.3 part of vinegar. The chilies and the fermented soya beans are matched scientifically, and the Chinese cabbages and the milk are added, so that the flavored fermented soya bean fried chili sauce has bright red color, spicy, delicious, pure, elegant and fine taste, outstanding spicy taste, lasting aftertaste and high nutrients. The invention also discloses a preparation method of the flavored fermented soya bean fried chili sauce. The fermented soya bean fried chili sauce prepared with the process method is reasonably matched in nutrient value, has health-preserving effects andsoft spicy taste, has no dry spicy feel, can keep nutrient ingredients of fermented soya beans and chilies, can keep original nutrient values of raw materials, is complete in color, aroma and taste and can well stimulate the appetite of people.

The invention belongs to the technical field of functional food and relates to calcium-rich instant egg white powder and a preparation method thereof. The preparation method comprises technical processes of preparation of main materials, preparation of egg white peptide calcium chelate, blending of main and auxiliary materials, low-temperature superfine grinding and high-temperature sterilization. The auxiliary material components in the calcium-rich instant egg white powder comprise, in percentage by weight of the main materials, 4%-6% of the egg white peptide calcium chelate, 3%-5% of maltodextrin, 0.5%-5% of sucralose and 0.2%-0.5% of perfume. The calcium-rich instant egg white powder which can supplement calcium and high-quality amino acid, is instant when made, has light yellow color, tastes fine and mellow and is easy to digest by the human body is prepared while the problem of lower calcium absorption rate is solved.

The invention discloses cold resistant mucor rongensis and application thereof in production of fermented green bean curd and belongs to the technical field of biology. Mucor rongensis is isolated from a fermented bean curd production workshop, is a new mucor species, and has a strain original number of CICC 41726 and a strain preservation number of CGMCC No.17468. According to the fermented greenbean curd production strain and process, the fermented green bean curd produced by utilizing the method has unique flavor and rich taste.

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

The invention discloses a chili red-bean cake and a preparation method thereof. The chili red-bean cake comprises the following raw materials in parts by mass: 400-430 parts of fresh chili, 155-175 parts of Chinese dates, 1050-1100 parts of red beans, 490-530 parts of soft sugar or xylitol, 150-170 parts of water, 5-10 parts of salt and 1-10 parts of flavoring essence. The preparation method comprises the following steps: removing seeds and stems of the fresh chili, and mixing the fresh chili, the red beans and the Chinese dates in a specific ratio to obtain the chili red-bean cake with nice appearance, bright and attractive color, sweet, refresh, rich and smooth taste and rich nutritional components of chili. According to the chili red-bean cake, chili is adopted for the first time as a main raw material to prepare snack foods, and the application field of chili is broadened. The chili red-bean cake does not contain any preservative, can be stored for a long time at normal temperature, has the advantages of edible safety and wide practicality when serving as chili deep processing products, and has high additional value and industrial value.

The invention discloses caragana sinica rehd and bothrocaryum controuersa(Hemsl.)poyark flavored docynia delavayi jam. According to the invention, caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi are taken as raw materials, and cushaw stems and semen allii tuberosi are further added, so that the jam is made. The jam fully uses nutritional values of caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi, and is in mutual compatibility and synergistic interaction with Chinese medicinal herbs, thereby having the efficacies of removing food retention and helping digestion and strengthening the spleen and stomach. According to the invention, yeast fermentation of fruit vinegar is carried out on Chinese herbal mixed pulp of caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi, and therefore, the prepared product is savory and mellow in taste, sour and sweet and palatable, unique in flavor, easy in storage and outstanding in health-care functions, and can obviously improve discomfort of abdominal fullness and distention, dyspepsia and the like of a human body after being taken for a long term, has a simple making process, is easy to implement and is obvious in economic benefits and social benefits.

The invention discloses a chocolate yoghourt block which comprises the following raw materials in percentage by mass: 48.98 to 65.49 percent of raw milk, 6.85 to 9.17 percent of cane sugar, 1.96 to 2.62 percent of arabinogalactan, 2.40 to 2.96 percent of skimmed milk powder, 1.52 to 2.03 percent of desalted whey milk powder, 0.15 to 0.32 percent of resistant starch, 0.0020 to 0.0032 percent of leavening agent, 0.08 to 0.13 percent of pectin, 15.09 to 28.41 percentof chocolate and 0 to 11.5 percent of water. The raw milk is one or two of fresh milk and whole milk powder reconstituted milk; the chocolate is liquid; wherein the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The chocolate yoghourt block disclosed by the invention is savoury, mellow and fine in mouth feel, natural in flavor, high in nutritional value and long in shelf life.

The invention discloses Docynia delavayi fruit jam with flavor of dill and Raphanus sativus seeds. The dill, the Raphanus sativus seeds and Docynia delavayi fruits are taken as raw materials, Clematis filamentosa Dunn and chestnut tree leaves are also added, and the Docynia delavayi fruit jam with the flavor of the dill and the Raphanus sativus seeds is prepared. Nutritional values of the dill, the Raphanus sativus seeds and the Docynia delavayi fruits are sufficiently utilized, the dill, the Raphanus sativus seeds and the Docynia delavayi fruits cooperate with traditional Chinese medicines to have a synergistic interaction effect, and the jam has the efficacy of helping digestion, invigorating the stomach, dispelling the wind and improving collateral circulation. The prepared finished product prepared from traditional Chinese medicine mixed pulp of the dill, the Raphanus sativus seeds and the Docynia delavayi fruits through fruit vinegar yeast fermentation tastes mellow and fine, has palatable sourness and sweetness and unique flavor, is easy to store, has an outstanding health-care function and can remarkably relieve dyspepsia of human, slight stiffness of four limbs and the like if taken for a long time. A preparation process of the jam is simple, easy to implement and has remarkable economic and social benefits.

The invention discloses a chili red bean cake and a preparation method thereof. The chili red bean cake includes the following raw materials in parts by mass: 400-430 parts of fresh pepper, 155-175 parts of red dates, 1050-1100 parts of red beans, 490-530 parts of soft white sugar or xylitol, 150-170 parts of water, 5-5 parts of salt 10 parts, 1-10 parts of edible spices. The present invention adopts fresh peppers with seeds and tendons removed, and mixes red beans and red dates in a specific proportion to obtain a red bean cake with beautiful appearance, bright and attractive color, sweet and refreshing taste, mellow and delicate, and rich in various nutritional components of peppers. . The invention is the first time that the leisure food is prepared with the pepper as the main raw material, which broadens the application field of the pepper. The product of the invention does not add any preservative, and can be stored at normal temperature for a long time. As a deep-processed product of pepper, the product of the invention is safe to eat, has wide practicability, and has high added value and industrial value.

The invention discloses selenium-enriched probiotic growing and fattening pig feed keeping metabolic balance and a preparing method thereof. The selenium-enriched probiotic growing and fattening pig feed is characterized by being prepared from, by weight, 500-550 parts of corn kernels, 100-120 parts of coarse cereal flour, 100-120 parts of alfalfa meal, 5-6 parts of alfalfa saponin, 20-23 parts of selenium-enriched probiotics, 15-18 parts of salt, 100-120 parts of vinasse, 30-35 parts of broad bean flour, 10-12 parts of pericarpium citri reticulatae, 20-25 parts of folium ginkgo, 10-12 parts of semen cassiae, 30-35 parts of almonds, 15-18 parts of lophatherum gracile, 5-6 parts of fresh lemon slices, 10-12 parts of lotus leaf powder, 10-12 parts of lilies, 30-35 parts of tomato sauce and 20-23 parts of syrup. The selenium-enriched probiotic growing and fattening pig feed keeping metabolic balance has the advantages of having comprehensive nutrition, savoury, mellow, fine and smooth mouthfeel and a uniform orange color, and the effective ingredients have the effects of keeping metabolic balance, improving immunity, increasing appetite, diminishing inflammation, decreasing internal heat and the like.

The invention discloses a preparation method for a golden camellia solid beverage. The preparation method comprises the following steps: selecting raw materials; airing; deactivating enzymes; protecting green; removing bitterness; drying; smashing. The solid beverage prepared according to the invention has the characteristics that the original bitterness is removed through the steps of deactivating enzymes, protecting green, and the like, original emerald green color of golden camellia is maintained, grains are uniform, and the solid beverage is fragrant, has the flavor of dimethyl sulfide andtastes fine, smooth and mellow; the golden camellia solid beverage has high oxidation resistance, has an excellent removing effect to DPPH free radicals and ABTA free radicals and has an excellent reduction effect to ferric ions. The characteristics of golden camellia are fully utilized by the preparation technology according to the invention; leaves after deactivation of enzymes are directly taken as raw materials; production process of tea solid beverages is simplified; process flow is shortened; energy and cost are saved; nutrient substance loss is reduced; active ingredients, such as teapolyphenol and amino acids, in tea leaves are extremely maintained; the golden camellia resource is reasonably utilized; a new method is supplied for development of golden camellia.

The invention discloses a durian ferment and the preparing method tehreof. The method comprises the steps of 1. getting the following raw materials: durian, mangosteen, dates, pomelo peel, chamomile, liquorice root, dogwood, papaw, banana, grape, rooted salvia, ginger and Chinese crabapple, then drying the above raw materials by vacuum microwave and beating, breaking into particles and mix even with ionized water, vacuumizing and store at 25-30oC for 3-5 days; 2. grinding the raw materials treated by step 1 into slurry and adding liquid of saccharomycetes, fermenting to obtain the primary fermentation liquor; 3. adding yoghurt in the primary fermentation liquor for secondary fermentation to obtain the secondary fermentation liquor; 4. getting weeping forsythia capsule, peach blossom, rose, roselle, lily, semen cassiae, jasmine and winter jasmine and crushing to mix with the secondary fermentation liquor and obtain the durian ferment.