42results about How to "Effectively removes bitterness" patented technology

The invention discloses an angelica keiskei flavor calcium fruit biscuit. Angelica keiskei and calcium fruit are taken as raw materials, and meanwhile tortoise shells and radix polygonati officinalis are added, so that the angelica keiskei flavor calcium fruit biscuit is prepared. The nutritive value of angelica keiskei and calcium fruit are sufficiently utilized, and the angelica keiskei and calcium fruit are mutually compatible with traditional Chinese medicine and has synergistic interaction, so that the biscuit has the effects of tonifying liver, benefitting kidney and cooling blood to stop bleeding. According to the angelica keiskei flavor calcium fruit biscuit, the angelica keiskei is firstly fermented by liqueur koji, and a mellow flavor is added into the finished product; combined enzymolysis is carried out on the raw material calcium fruit by using cellulose, hemicellulase and pectinase, so that the bitter taste of the calcium fruit is effectively removed; the prepared finished product is crisp and fragrant in taste and unique in flavor, and is suitable for people of all ages; the healthcare function of the biscuit is outstanding, and the discomfort of people with dizziness, swelling and eye pain can be obviously improved after long-term eating. The biscuit is simple in manufacturing technology, easy to realize, convenient to carry and wide in market prospect, and large-scale production can be realized.

The invention discloses a method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis, bitterness shielding and other technologies. Complex enzymes comprise alkali protease and papain. The protein hydrolyzate is prepared from abalone viscera by cleaning, pulping, hydrolyzing with the enzymes, inactivating the enzymes and shielding bitterness by using ethyl maltol in sequence. The method effectively utilizes a side product, namely viscera, generated during abalone processing, and the bitterness of the protein hydrolyzate is avoided; the prepared protein hydrolyzate has high content of free amino acid, high absorptivity of human body, rich nutrition and delicious flavor, and can be used as an additive to be widely applied to products such as cans, sauces,fodders, plant nutrient solutions and the like.

The invention belongs to the field of food processing and particularly relates to preserved dark plum fruits containing dried tangerine peel and a preparation method of the preserved dark plum fruits. The preserved dark plum fruits containing the dried tangerine peel comprise raw materials in parts by weight as follows: 160-200 parts of preserved dark plum fruits, 15-20 parts of dried tangerine peel powder, 6-10 parts of coix seed powder, 5-8 parts of yam flour and 3-6 parts of mint powder. The preserved dark plum fruits containing the dried tangerine peel taste cool, sour, sweet and delicious, is moderate in softness and stable in quality and has the dietary therapy effects of promoting appetite, tonifying the spleen and the like, and the shelf life can be as long as 12 months or longer.

The invention provides a method for preparing adzuki bean leisure foods. The adzuki bean leisure foods are prepared by selecting adzuki beans with full grains, uniform size and natural bright red as raw material and carrying out a series of processes of moist heat method pretreatment, cleaning, air drying, variable temperature two-stage puffing, material dressing, cooling, package and the like. The method can effectively remove the bitter and astringent taste of the adzuki beans, and solves a crisp level problem when the adzuki beans are made into the leisure foods; and the method breaks a traditional preparation method, realizes a change of the preparation of the adzuki bean leisure foods from the traditional workshop-style processing to the industrialized mass production, and ensures the stability of the product quality. The adzuki beans prepared by the above method have the advantages of being high in nutritional value, long-lasting in aftertaste, convenient to carry and the like, and is crisp and delicious.

The invention discloses a preparation method of a compound folium eucommiae Fuzhuan tea health beverage. The preparation method is characterized in comprising the steps that the folium eucommiae is steamed and pounded, and inoculated with eurotium cristatum spores obtained from a market and gradually acclimatized by a folium eucommiae culture liquid, and is pressed and dried, the folium eucommiaeFuzhuan tea is prepared. After adding sweet herba gynostemmae pentaphylli, common macrocarpium fruit, and dried mulberry leaves to the Fuzhuan tea, a mixture is immersed in water for extraction. Afterauxiliaries and water are added to an extract, the compound folium eucommiae Fuzhuan tea health beverage is obtained. The compound folium eucommiae Fuzhuan tea health beverage prepared by the invention has a unique style in sensory quality. The folium eucommiae Fuzhuan tea combines unique fragrance of the folium eucommiae and genus of the eurotium cristatum, aroma is pure, mellow and attractive.Together with the herba gynostemmae pentaphylli and the common macrocarpium fruit, dried mulberry leaves and other effects, the compound folium eucommiae Fuzhuan tea health beverage has the effects ofreducing blood fat, lowering blood pressure, relieving fatigue, and improving a human immune system, and also is a kind of health tea drink for nourishing spleen and stomach.

The invention discloses a nutritional spicy baked steamed bun comprising bitter gourds and a preparing method of the nutritional spicy baked steamed bun. The nutritional spicy baked steamed bun is prepared from the following raw materials in parts by weight: 8-9 parts of onion juice, 4-5 parts of yam flour, 2-3 parts of egg liquid, 6-7 parts of tentacles of squid, 8-9 parts of corn oil, 1-2 parts of mulberry, 1-2 parts of corydalis bungeana Turcz., 1-2 parts of cherokee rose fruit, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of soybean dregs powder, 5-6 parts of decolored potato dietary fiber, 100-110 parts of bitter gourds, and a defined amount of salt, chili powder, cumin powder, a zinc gluconate solution, Beta-cyclodextrin, maltodextrin, soybean oil and water. The tentacles of squid are soaked in the onion juice, the yam flour and the egg liquid are mixed into a paste, the surfaces of the tentacles of squid are coated with the paste, the tentacles of squid coated with paste are fried in the corn oil, the fished tentacles of squid are dried and ground into powder, squids are nutrient-rich and good in taste and mouthfeel, and mixed with the yam flour and the egg liquid, and after the squids are fried again, the mouthfeel is improved greatly.

The invention discloses a dried egg with rhodeinae flavor and a preparation method thereof. The dried egg with the rhodeinae flavor is prepared by taking rhodeinae and sugar palm as raw materials, and meanwhile adding sugar palm and willowleaf swallowwort rhizome. The dried egg sufficiently utilizes the nutritive value of the rhodeinae and eggs which are compatible with traditional Chinese medicines to achieve cooperative synergism, so that the dried egg has the efficacies of regulating qi to alleviate pain and invigorating the stomach to help digestion. For the dried egg, the raw material, namely sugar palm, is subjected to enzymolysis by adopting cellulose, hemicellulase and pectinase, willowleaf swallowwort rhizome is subjected to primary fermentation through fruit wine yeast to effectively remove the bitterness of willowleaf swallowwort rhizome, and meanwhile improve the mellow taste; the prepared finished product is elastic, delicious, and convenient to carry, has special flavor and a certain health care function, and can be used for obviously improving diet indigestion and discomfort of inappetence crowds. The dried egg is simple in preparation process, is easy to realize, conforms to the current market development demands, and can achieve large-scale production.

The present invention relates to an almond nutrient gruel and its making method. Said method includes the following steps: (1), selecting and cleaning rice and almond according to a certain ratio; (2), making almond into almond milk; (3), making almond meal; (4) adding almond milk or almond meal into rice, adding proper quantity of water and making them into nutrient gruel richly containing plant protein, unsaturated fatty acid, minerals, various vitamins, flavones and polyphenols, so that it has higher nutritive value.

The present invention discloses aglaia odorata flower flavored lucuma nervosa fruit yogurt. Aglaia odorata flowers and lucuma nervosa fruits are used as raw materials, and at the same time, tamarindus indica fruits and radix puerariae are added to manufacture the aglaia odorata flower flavored lucuma nervosa fruit yogurt. The nutritional values of the aglaia odorata flowers and lucuma nervosa fruits are fully used, and the aglaia odorata flowers and lucuma nervosa fruits are combined with the traditional Chinese medicines to have synergies, so that the aglaia odorata flower flavored lucuma nervosa fruit yogurt has effects of dispelling alcoholism and stopping thirst, and supplementing liver and benefiting kidneys. The raw materials of the lucuma nervosa fruits and tamarindus indica fruits are respectively subjected to a fruit wine distiller's yeast fermentation and a sweet wine koji primary fermentation, which brings mellow taste for the finished products. Cellulase, hemicellulase and protease are used to conduct a combined enzyme digestion for the radix puerariae, which effectively removes the bitter taste of the radix puerariae. The prepared finished products are sweet and delicious, delicate in taste, rich in nutrition, unique in flavor, and prominent in health-care functions, and can significantly alleviate discomforts of populations with dizziness and headache caused by long-term drinking in a long-term consumption. The aglaia odorata flower flavored lucuma nervosa fruit yogurt is simple in manufacture technology, easy to achieve, and in line with the current market development needs, and can be subjected to a large-scale production.

The invention relates to a preparation method of ginger juice wine. The preparation method comprises the steps of: mixing ginger with white spirit, pulping, centrifuging and then extracting the clear liquor, putting the clear liquor, grape, strawberry and sugar together at a sealed condition for fermentation, adding kieselguhr for clarification after secondary fermentation, adding chitosan for debitterization, thereafter inhaling CO2 and adding ginger dregs to improve the taste, and finally sterilizing and packing the products. The ginger juice wine produced by the method disclosed by the invention is sweet in taste and has the taste of grape, strawberry and ginger, and simultaneously farthest removes the bitter taste of the ginger juice, so that the wine has good taste and is a novel beverage.

The invention provides a preparation method of a garlic extract. The preparation method comprises the following steps: soaking purple garlic in white vinegar, mashing the soaked purple garlic, and performing extracting with supercritical carbon dioxide to obtain the garlic extract. The garlic extract is extracted at a low temperature, allicin is prevented from being damaged by high temperature tothe maximum extent, and the antioxidant activity of garlic soaked with vinegar is remarkably enhanced. The composite extract additive containing the garlic extract contains various extracts, has various regulating functions, improves the immunity of animals, and promotes the healthy growth of animals. The raw materials in the additive come from natural plants, and no chemical medicines are added,so that the problem of medicine residues does not exist, and animals can use the additive more safely.

The invention relates to healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and a preparing method thereof. The healthcare vermicelli comprises following raw materials by weight: 55-75% of composite starch, 5-10% of mantis shrimp enzymatic hydrolysis protein liquid, 3-5% of calcium ascorbate, 0.1-0.5% of Chinese honey locust gum, 10-15% of common bluebeard herb, 5-10% of carpesium cernuum, 1.5-3% of celery seed oil and 0.4-1.5% of a selenium salt. The raw materials are prepared into the vermicelli through a plurality of processing manners. The problem that the mantis shrimp enzymatic hydrolysis protein liquid is strong in bitter and fishy taste and cannot be adopted as a food base material is overcome. The vermicelli has higher nutritional and healthcare value and has characteristics of high eating safety, good toughness and boiling fasteness, delicious taste and better mouthfeel. Frequent easting of the vermicelli is capable of replenishing a plurality of nutrition elements essential to human bodies, regulating body immunity, strengthening tendons and bones, invigorating brain, reinforcing intelligence, delaying senescence, resisting mutagenesis, and preventing occurrence of various diseases of human bodies. Waste materials are utilized comprehensively. The vermicelli and the method have great social, ecological, environmental and economic benefit.

The invention discloses a brewing method of grapefruit-passion fruit brandy. A used Angel fruit wine yeast is composed of an Angel grape wine yeast SY and an Angel grape wine yeast RW and can maximizethe mannoprotein content of the grapefruit-passion fruit brandy. An oak barrel for aging is treated through microwave so that the brewing rate of the grapefruit-passion fruit brandy is improved. Theoak barrel is treated through a sodium carbonate solution, then is refrigerated and then is treated through microwave so that the sodium carbonate is effectively adsorbed on the inner wall of the oakbarrel, slight cracks of the oak material in microwave treatment on the oak barrel are filled, the volatilization amount of the grapefruit-passion fruit brandy is effectively reduced and the economicbenefit of the grapefruit-passion fruit brandy brewing is effectively improved.

The invention discloses an aglaia odorata lour flavor eggfruit yoghourt and a making method. Aglaia odorata lour and eggfruits serve as raw materials, tamarind pulp and kudzuvine roots are added at the same time, and the aglaia odorata lour flavor eggfruit yoghourt is made. According to the aglaia odorata lour flavor eggfruit yoghourt, the nutrient value of aglaia odorata lour and eggfruits is fully utilized and is in compatibility with traditional Chinese medicine to achieve the synergistic effect, and the aglaia odorata lour flavor eggfruit yoghourt has the effects of dispelling the effects of alcohol and quenching thirst, and tonifying the liver and the kidneys. According to the making method, the raw materials, namely eggfruits and tamarind pulp, are subjected to initial fermentation with fruit wine seeding yeast and sweet wine yeast respectively, and thus the mellow flavor is increased for the finished product; cellulase, hemicellulase and protease are used for carrying out joint enzymolysis on kudzuvine roots, and the bitterness of kudzuvine roots is effectively removed; the made finished product is fresh, sweet, delicious, fine in taste, rich in nutrition, unique in flavor, outstanding in healthcare function and capable of remarkably relieving the discomfort of people suffering from headache and dizziness due to drinking all the year round when drunk for a long term. According to the aglaia odorata lour flavor eggfruit yoghourt and the making method, the making process is simple and easy to achieve, the current market development demands are met, and mass production can be carried out.

The invention discloses a processing technology of original ecological fermentation type burdock sauce. Through two times of microbial fermentation, the bitter taste of burdock is effectively removed,and the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup; in addition, chili sauce is matched, so that the burdock sauce has a sweet and spicy flavor and is more appetizing and can be eaten with rice; then mushroom and hard shell nuts are added so that the nutrient value of the burdock sauce can be improved; and peanut kernels and the hard shell nuts are added into a frying pan and are fried and chopped into grains, so that the burdock sauce has a more mellow aroma and a more fine and soft mouthfeel, and can be accepted by eaters better.

The invention discloses baked steamed bun slices which can eliminate phlegm and dispel wind and contain bitter gourd and a method for preparing the baked steamed bun slices. The baked steamed bun slices are prepared from, by weight, 2-3 parts of fresh herba schizonepetae, 4-5 parts of mashed pumpkin, 5-6 parts of broad bean, 10-12 parts of glutinous rice wine, 1-2 parts of fiveleaf gynostemma herb, 1-2 parts of lalang grass rhizome, 1-2 parts of licorice root, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fiber, 100-110 parts of bitter gourd, a proper amount of table salt, chilli powder, cumin powder, zinc gluconate solution, beta-cyclodextrin, maltodextrin, soybean oil and water. Herba schizonepetae can eliminate phlegm and dispel wind and has a unique flavor, and mutual replenishment of nutrients and taste unification are realized when herba schizonepetae is matched with broad bean juice. The adopted traditional Chinese medicines can tonify qi and spleen, eliminate phlegm and stop cough, and clear away heat and toxic materials. The baked steamed bun slices have an integral shape and a uniform thickness, and are golden and uniform in color and glossy; excessive or insufficient baking is avoided, pores are fine, and the baked steamed bun slices are crispy and delicious.

The invention discloses caudate sweetleaf flower-flavored lollipop biscuits. The caudate sweetleaf flower-flavored lollipop biscuits are made by taking caudate sweetleaf flowers, sweet prickly pears and roots of caragana sinica as raw materials and adding russula virescens and ficus comata. The nutritional value of caudate sweetleaf flowers, sweet prickly pears and roots of caragana sinica is fully utilized, mutual compatibility with traditional Chinese medicine is achieved, synergistic interaction is achieved, and the effects of clearing away the lung-heat, relieving a cough, reducing phlegm, resolving depression and the like are achieved. According to the caudate sweetleaf flower-flavored lollipop biscuits, roots of caragana sinica are subjected to enzymolysis treatment, bitter and astringent tastes contained in roots of caragana sinica are effectively removed, caudate sweetleaf flower powder is added into the biscuits, the biscuits are made to be in a lollipop shape and attract consumers in smell and vision, the made finished product is rich in flower fragrance, delicate in mouthfeel, soft, delicious, easy to preserve, prominent in health-care function and capable of obviously improving discomfort of bodies of people suffering from a lung-heat dry cough and coughing and chest tightness after people eat the biscuits for a long time. The making technology is simple and easy to achieve, and the economic and social benefits are significant.

The invention discloses a preparation method of a composite folium eucommiae Fuzhuan tea health care beverage based on a natural strain. The preparation method is characterized in that the folium eucommiae is subjected to steam steaming and pile fermentation; then, eurotium cristatum spores gradually domesticated through eucommia ulmoides culture solution and obtained from the Fuzhuan tea are inoculated; then, through pressing shaping and flowering drying, the folium eucommiae Fuzhuan tea is obtained through preparation; sweet herba gynostemmae pentaphyllae, fructus corni officinalis and dry folium mori are added into the Fuzhuan tea ; auxiliary materials and water are added in the extraction liquid; preparation is performed to obtain the composite folium eucommiae Fuzhuan tea health carebeverage. The prepared composite folium eucommiae Fuzhuan tea health care beverage has the advantages that the organoleptic quality realizes the unique style; the folium eucommiae Fuzhuan tea is combined with the special faint scent of the folium eucommiae and the fungus fragrance of eurotium cristatum; the fragrance is pure, mild and attractive; through the effects of herba gynostemmae pentaphyllae, fructus corni officinalis, dry folium mori and the like, the effects of lowering the blood fat and the blood pressure, relieving the fatigue and improving the human body immunity are achieved; meanwhile, the beverage belongs to a health care tea beverage for nourishing the spleen.

The invention discloses a soybean peptide health product. Contains soy peptides and egg fruit extract. The soybean peptide health care product prepared by the present invention has soybean peptide as an active substance, and the egg fruit extract can effectively remove the bitterness of the soybean peptide, and has a synergistic enhancement effect on the biological activity of the soybean peptide. The complex of soybean peptide and egg fruit extract of the present invention can be prepared into health care products in various forms such as capsules, oral tablets, beverages, foods, etc., and has a wide range of applications.

The invention discloses a method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis, bitterness shielding and other technologies. Complex enzymes comprise alkali protease and papain. The protein hydrolyzate is prepared from abalone viscera by cleaning, pulping, hydrolyzing with the enzymes, inactivating the enzymes and shielding bitterness by using ethyl maltol in sequence. The method effectively utilizes a side product, namely viscera, generated during abalone processing, and the bitterness of the protein hydrolyzate is avoided; the prepared protein hydrolyzate has high content of free amino acid, high absorptivity of human body, rich nutrition and delicious flavor, and can be used as an additive to be widely applied to products such as cans, sauces,fodders, plant nutrient solutions and the like.

The invention discloses bitter gourd slices capable of invigorating qi for tranquilization and a preparation method of the bitter gourd slices. The bitter gourd slices are prepared from the following raw materials in parts by weight: 2-3 parts of zizaniaaquaticaL, 6-7 parts of streaky pork, 10-12 parts of glossy ganoderma liquid, 1-2 parts of raisins, 1-2 parts of immature orange fruits, 1-2 parts of smoked plums, 1-2 parts of Japanese thistle herbs or roots, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, an appropriate amount of table salt, an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate quantity of a zinc gluconate solution, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of soybean oil and an appropriate amount of water. According to the bitter gourd slices disclosed by the invention, the bitter gourd slices are pickled with the salt, and pinching is performed for removing water, so that bitterness of the bitter gourds can be reduced; the beta-cyclodextrin and the maltodextrin in the ratio of the beta-cyclodextrin to the maltodextrin being 1 to 2 are mixed to obtain a debitterizing agent, so that the bitterness of the bitter gourds can be effectively removed, and nutrition and organoleptic quality of the bitter gourds are not influenced; and the bitter gourd slices are put in the zinc gluconate solution for scalding, so that the bitter gourds can be effectively prevented from being oxidized.

The invention provides nutritional chicken soup seasoning and a preparation method thereof. The nutritional chicken soup seasoning is prepared from the following materials in parts by weight: 40 to 60 parts of corn oil, 10 to 15 parts of table salt, 7 to 10 parts of chicken oil, 15 to 18 parts of broken yeast powder, 10 to 12 parts of fermented fish sauce, 4 to 6 parts of GMP, 3 to 5 parts of semen torreyae grandis, 2 to 4 parts of semen torreya grandis powder, and 2 to 4 parts of lycoperdon bovista. The nutritional chicken soup seasoning provided by the invention can be directly added into fresh chicken to be cooked, the cooking time is short, the nutritional chicken soup seasoning has the advantages that the nutritional substances are rich, and the chicken soup is delicious and unique in taste, and the pursuit of people in the flavor and taste of the chicken soup can be well satisfied; and spices with strong irritation performance such as gingers and Sichuan peppers are not added in the nutritional chicken soup seasoning, the original flavor of the chicken soup is not influenced, and the chicken soup is thick and full in mouthfeel and delicious in taste.

The invention relates to instant artemisia halodendron superfine wall-broken powder and a production method. The production method comprises the following steps of: with artemisia halodendron produced from tidal flats as a raw material, carrying out the impurity removal, cleaning, stewing, soaking, dehydrating and microwave vacuum drying; carrying out superfine processing on the dried artemisia halodendron by using a superfine crusher to obtain superfine artemisia halodendron powder of which the water content is 6 percent or below 6 percent and the granularity is 300-1,200 meshes; and uniformly mixing the superfine artemisia halodendron powder with maltodextrin, cream and calcium lactate and packaging to obtain the instant artemisia halodendron superfine wall-broken powder, wherein the weight ratio of the superfine artemisia halodendron powder to the maltodextrin to the cream to the calcium lactate is 50:10:10:(1-2). The instant artemisia halodendron superfine wall-broken powder produced by the method has uniform granularity and favorable dispersibility; the cell wall-broken rate reaches over 90 percent; the nutrient active components of artemisia halodendron can be retained to the maximum extent; the health care effect of the artemisia halodendron is quickly responded; the artemisia halodendron can be completely digested and absorbed; and the utilization rate of the artemisiahalodendron is greatly improved. The instant artemisia halodendron superfine wall-broken powder has the advantages of favorable mouth feeling and favorable social and economic benefits and is convenient to eat; the edible and nutritive value can be improved; and the whole process flow is simple, high-efficiency and environmentally-friendly.

The invention relates to the technical field of production of vegetable soft sweets, in particular to bitter gourd soft sweets. The bitter gourd soft sweets consist of the following raw materials of bitter gourd slices, cooking wine, edible oil, refined salt, white sugar, agar, nonfat dry milk powder, sesame seed powder, vitamins, ginger juice, citric acid, araboascorbic acid, vanillin, condensedmilk essence and monoglycerides. According to the bitter gourd soft sweets, seasoning for frying bitter gourds in a conventional method is combined with raw materials for making soft sweets in the modern, so that bitterness of the bitter gourds is effectively removed, besides, the bitter gourd soft sweets have fragrant and sweet taste of the soft sweets, eaters can eat healthy health-care foods namely bitter gourds in the manner of eating soft sweets, the problem that at present, the bitter gourds can only be eaten in the manner that bitter gourd tea, bitter gourd beverages and bitter gourd dishes are eaten, is solved, the bitter gourd soft sweets have the advantages of being convenient to carry and eat, easy to store and the like, and the food kinds of the bitter gourds are enriched. Therefore, the bitter gourd soft sweets have large-scale promotion and application prospects in the technical field of production of vegetable soft sweets.

The invention relates to a manufacturing method of ginger wine, which comprises mixing ginger and white wine, beating, centrifuging, extracting clarified liquid, fermenting with grapes, strawberries and white sugar under sealed conditions, adding diatomaceous earth for clarification after secondary fermentation , adding chitosan for debittering, then flushing with carbon dioxide gas, and adding ginger dregs to increase the taste, and then sterilizing and packaging. The ginger wine produced by the process has a sweet taste and has the tastes of grape, strawberry and ginger. At the same time, the bitterness of the ginger juice is removed to the greatest extent, so that the wine has a good taste and is a new type of drink.

The invention discloses cherry tomato bitter gourd slices capable of invigorating the stomach and promoting digestion and a preparation method of the cherry tomato bitter gourd slices. The cherry tomato bitter gourd slices are prepared from the following raw materials in parts by weight: 3-4 parts of lyrate hemistepta herbs, 3-4 parts of mungbean sprouts, 0.5-1 part of dried lemon slices, 6-7 parts of cherry tomatoes, 1-2 parts of bighead atractylodes rhizomes, 1-2 parts of cushaw leaves, 1-2 parts of ginseng, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, an appropriate amount of table salt, an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate quantity of a zinc gluconate solution, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of soybean oil and an appropriate amount of water. The bitter gourd slices are put in the zinc gluconate solution for scalding, so that the bitter gourds can be effectively prevented from being oxidized; the stachyose is added, so that dough can maintain water, and baked steamed buns are complete in shape, uniform in thickness, golden, uniform and glossy in color, free from phenomena of being too burnt and too white, fluffy and crisp in mouth feel, good in elasticity and toughness, fragrant, crisp and delicious. Air holes are fine and uniform.

The invention discloses dishcloth gourd bitter gourd slices capable of promoting salivation and protecting skin and a preparation method of the dishcloth gourd bitter gourd slices. The dishcloth gourd bitter gourd slices are prepared from the following raw materials in parts by weight: 4-5 parts of fresh Chinese roses, 3-4 parts of dishcloth gourd powder, 1-2 parts of dried orange peel shreds, 10-13 parts of goat milk, 1-2 parts of mulberry leaves, 1-2 parts of cortex eucommiae, 1-2 parts of semen cassiae, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, an appropriate amount of table salt, an appropriate amount of chili powder, an appropriate amount of cumin powder, an appropriate quantity of a zinc gluconate solution, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of soybean oil and an appropriate amount of water. The fresh Chinese roses are mashed, the mashed Chinese roses are mixed with the dishcloth gourd powder so as to obtain a mixture, and the mixture is put in the goat milk for cooking; and stirring is performed while cooking is performed, so as to obtain pulp. The goat milk is rich in nutrition, and the Chinese roses are pleasant in delicate fragrance and have good efficacies of promoting salivation and protecting skin. Baked steamed buns are complete in shape, uniform in thickness, golden, uniform and glossy in color, good in elasticity and toughness, and fragrant, crisp and delicious, and air holes are fine and uniform.

The invention discloses a nutritive matrix containing rich essential amino acid and a production method and application thereof. The production method includes the steps that aspergillus and glucose are inoculated to sterilized peanut meal to be fermented so as to obtain peanut meal fermented koji; protease is added into the fermented koji for control enzymolysis, ethyl alcohol is then added until the content reaches 70-90%, and supernate obtained by constant-speed stirring and centrifugal separation is peanut meal enzymatic hydrolysate containing rich essential amino acid; after enzymatic hydrolysate is concentrated, active dry yeast is added, the mixture passes through an ultrafiltration membrane, beta-cyclodextrin and citric acid are added into permeating liquid, then spraying drying is performed, and the nutritive matrix containing rich essential amino acid is obtained. A high-concentration alcohol deposition method and a membrane separation method are combined, through high-concentration ethyl alcohol treatment, necessary components high in essential amino acid are gathered, and then in combination with membrane separation, polypeptide and other substances are obtained, wherein the high molecular weight of polypeptide and other substances is below 5000 Da; the purposes of efficiently separating target substances and gathering essential amino acid are achieved, and the technological process is simplified.