66results about How to "Give full play to nutritional value" patented technology

The invention relates to the preparation of tea and aims to provide a preparation method of ultramicro mulberry leaf tea powder. For obtaining ultramicro mulberry leaf powder and ultramicro tea powder, the method comprises the following steps of: selecting raw materials, killing out, kneading, drying, primarily crushing and ultromicro crushing; sufficiently mixing ultramicro mulberry leaf powder with a nojirimycin crude product with a V type mixer, and sufficiently mixing the mixture with ultramicro tea powder to obtain the ultromicro mulberry leaf tea powder, wherein the weight content of nojirimycin in the nojirimycin crude product is 10-12 percent; and finally packing. For the ultromicro mulberry leaf tea prepared by the invention, ultromicro crushed to obtain the grain size less than 10 mum, the powder can be sufficiently suspended in hot water and can be completely taken, thereby the health care and nutritious value of the mulberry leaf are fully exerted. The nojirimycin crude product is added in the ultramicro mulberry leaf tea powder so that the activity of alpha-glucosidase can be more effectively restrained, glucose entering the blood is reduced, and the blood sugar is reduced. The invention can be used for health care or auxiliarily treating diabetes.

The invention discloses an oil orange green tea drink and a method for preparing the oil orange green tea drink by using raw materials such as oil orange and green tea fresh leaves. The preparation process comprises juice extracting, crashing, blanching, leaching, mixing, sterilizing and filling. The used raw materials oil orange and green tea fresh leaves are wide in sources; and the preparationmethod is simple, easy to operate, low in cost and convenient for generalization, and standardized, normalized and industrial production is easy to realize. The prepared oil orange green tea drink isclear and green in color and luster, full of nutriments and good in mouth feeling, is capable of giving full play to the nutritive values of the raw materials such as oil orange, and is a fire-new nutritious drink.

The invention discloses a Sichuan beef tallow hotpot condiment, and relates to the field of food processing; the Sichuan beef tallow hotpot condiment is prepared by the following steps: S1, raw material preparation: weighing edible beef tallow, soup base, thick broad-bean sauce, broad bean sauce, glutinous rice cake chili, onion, rock sugar, ginger, garlic, Chinese prickly ash, spices, salt, fermented glutinous rice and wine; S2, frying materials: adding edible beef tallow into a pot for melting, adding onions, frying until the surfaces of the onions are burnt yellow, fishing out, continuouslyadding ginger, garlic and thick broad-bean sauce, frying until the oil is red brown, sequentially adding glutinous rice cake chili, table salt, Chinese prickly ash, broad bean sauce, spices, fermented glutinous rice and wine, frying the oil to remove water, adding rock candy, frying and melting rock candy to obtain a primary hotpot condiment product; S3, forming the condiment: putting the obtained primary product of the hotpot condiment into a hotpot condiment forming machine, and processing to obtain a finished product. The hotpot condiment prepared by the invention is mellow and rich in taste, free of mutton smell, ruddy in soup color and better in taste.

Peanut and brown rice milk beverage comprises raw materials by weight, including 4-5 parts of brown rice, 1-4 parts of peanut kernels, 1-5 parts of dairy product, 4-6 parts of cane sugar, and 0.3-0.6 part of stabilizer. The protein beverage composited from peanut, brown rice and cow's milk employs complementary nutrition of animal and plant proteins, a great quantity of vitamins and soluble dietary fibers contained in the brown rice are added, and accordingly the nutritional value and dietary health caring function of the brown rice, the peanut and the cow's milk are given full play, and the peanut and brown rice milk beverage is full and gentle on palate, and convenient for people to drink.

The invention relates to collagen solid beverage and a preparation method thereof. The collagen solid beverage is a fruity collagen particle prepared from 40 percent of solid powder and 60 percent of pure water, wherein the solid powder is prepared by mixing fish scales, skin collagen and natural fruit powder; and the weight ratio of the fish scales to the skin collagen is 24:1. The preparation method comprises the following steps of: mixing the two raw materials uniformly; adding 60 percent of pure water; and wetting, pelleting, drying, sterilizing, performing intermediate snap check and performing quantitative packaging. The collagen solid beverage and the preparation method thereof have the beneficial effects that the beverage has the effects of protecting skin, protecting hair and supplementing collagen required by bones, blood vessels and muscles; and in addition, the beverage is simple to prepare, has short disintegration time and high dissolution rate during use, can completely exert the nutritional value of the collagen, has high bioavailability, saves expenditure for customers, saves energy and is applicable to the fields of food, medicines and health-care food.

The invention discloses a method for producing oat and fiberflax (flax ) nutritional meal, which belongs to the field of food processing and particularly relates to a method for processing convenient, instant and nutritional oat and fiberflax food by using oats, flax and red dates as main raw materials. The invention aims to provide the instant, convenient and nutritional oat and fiberflax(flax) seed nutritional food by fully playing the nutritional value of the oats and the fiberflax (flax) seeds and organically combining the oats and the fiberflax seeds. The method comprises: rinsing oats, moistening, steaming, fermenting part of oats by distiller's yeasts, filling the part of oats into small bags, sterilizing to obtain oat grain bags, tabletting the other part of oats, drying, filling into bags, mixing with fiberflax and red date grains, and packaging independently. The oat and fiberflax (flax) nutritional meal is taken by mixing with water. Thus, the production method is implemented.

The invention belongs to the technical field of feed compositions, and specifically relates to a composite premixed feed for prolonging the shelf life of pork, a preparation method of the feed, a full-price feed mixed with other dietary raw materials for fattening pigs, and long shelf life high-selenium pork. The composite premixed feed is mainly prepared from the following raw materials in partsby weight: 16-24 parts of bio-fermented feed, 6.0-10.0 parts of wheat fibers, 8-12 parts of medical stone, 10-16 parts of oat meal, 10-16 parts of enzyme-hydrolyzed evening primrose meal, 10-16 partsof enzyme-hydrolyzed grape seed meal, 1.5-3 parts of yeast cell walls, 0.78 part of yeast selenium, 0.5 part of vitamin E, 0.6-1.0 part of tea polyphenols, and the like. The water holding capacity ofthe pork fed by the premixed feed is improved by 9.6% at the eighth day, and the shelf life can reach 8 days under the cold storage condition of 1 to 4 DEG C and is doubled on year-on-year basis.

The invention relates to a method for producing a flax oat cold drink, and belongs to the technical field of food processing. The method comprises the following steps of: mixing flax oat starch serving as a main raw material and white sugar, milk powder and a food additive, molding, freezing and packaging to obtain the flax oat cold drink, wherein the flax oat starch is prepared by performing processes of elutriating, impurity removal, decocting and high-pressure homogenizing on flax and oats. The method aims to give full play to the nutritive value of the oats and flax seeds (linseed), and the oats and the flax seeds are combined organically to provide oat and flax seed (linseed) nutritional food which is easy and convenient to eat. By the method, the problem of single edible method of the oats and the flax is solved, and the edible method of the oats and the flax is enriched while nutritional ingredients of the oats and the flax are maintained fully.

The invention belongs to the field of health-care products and particularly relates to a collagen effervescent tablet. The collagen effervescent tablet is prepared from the following raw materials in weight ratio: 647.1 parts of collagen powder, 186.7 parts of sodium bicarbonate, 120.7 parts of citric acid monohydrate, 20 parts of cane sugar, 9.5 parts of povidone, 6 parts of sodium hydroxide and 10 parts of edible essence, wherein the weight-average relative molecular weight of the povidone is 2000. The collagen effervescent tablet has the advantages that the disintegration time is short; the dissolving-out speed is high; the nutritive value of collagen can be fully performed; the bioavailability is high; expenditures are saved for consumers; and energy sources are saved.

The invention relates to a process for making citron tea, and belongs to the technical field of tea processing. The method for making the citron tea comprises the following steps of: preparing oolong tea and citron fruits, sequentially blending, filling and packaging, baking, moistening, drying, and curing to prepare a citron tea finished product. The invention aims to develop the medicinal direction and improve the health care value of the tea, has the effects of supplementing the body fluid and stimulating the appetite, helping digestion and removing grease, beautifying the features and losing weight, clearing the throat and benefiting sore throat, resisting tobacco and dispelling the effects of alcohol, regulating the flow of vital energy and stopping asthma, reducing fat and bringing high blood pressure down, prolonging life and the like, is never degenerated for many years, and is improved with age.

The present invention belongs to the technical field of food processing and particularly relates to hypsizygus marmoreus polysaccharide aging preventing yogurt and a preparation method thereof. The hypsizygus marmoreus polysaccharide aging preventing yogurt consists of the following raw material components in parts by weight: 100 parts of milk, 0.03-0.20 part of hypsizygus marmoreus polysaccharide, 3-9 parts of white granulated sugar, and 0.05-0.2 part of a leavening agent. The hypsizygus marmoreus polysaccharide aging preventing yogurt prepared by utilizing the method has no differences in texture from the common yogurt, is higher in the nutrient component than the common yogurt, good in taste, and easy to accept by consumers, contains more contents of the hypsizygus marmoreus polysaccharides, full plays the nutritional values of the hypsizygus marmoreus polysaccharides and yogurt, and has the effects of preventing oxidation, beautifying features and nourishing skins, etc.

The invention relates to a method for low-temperature stewing and rotary uniform mixing of cubilose. The method comprises the following steps: (1) dehydrating soaked wet cubilose by using a centrifugal machine; (2) sub-packaging the dehydrated cubilose into glass bottles, adding water, and sealing; and (3) heating the glass bottle filled with the cubilose, stewing, and carrying out stepped cooling to obtain a finished product. The method adopts a combined process of centrifugal dewatering, heating sterilization and stepped cooling, so that the nutrients of the cubilose can be preserved to the maximum extent. The prepared instant cubilose is elastic, soft, glutinous and smooth in taste, stable in quality and is ready to eat when opened. The prepared instant cubilose is free of preservatives and additives, is more safe and healthy, and the nutritional value of cubilose can be exerted completely.

The invention belongs to the field of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine brewing, and especially discloses a preparation method of lonicera caerulea L. var. edulis turcz. ex herd. fruit wine. The preparation method is capable of solving problems of conventional brewing technology that anthocyanin loss is high, liquor body balance and harmonization are not achieved, bitter taste is obvious, and undesirable heavy hay flavor is observed. The preparation method comprises following steps: 1, harvesting and selecting; 2, canning and ingredient adjusting; 3, fermenting; 4, standing and storing; 5, purifying; 6, blending; 7, freezing; 8, sterilizing and filling; 9, bottle storing, wherein when a finished produced is bottled, obtained bottles are placed on wine racks in wine cellars, standing storing is carried out for more than 6 months at 7 to 15 DEG C under relative humidity of 70 to 85%, and then the bottles are packaged and delivered.

The invention relates to the field of plant drying technology, and more particularly to a preparing method of boxthorn leaf freeze-dried powder. The method comprises the steps of 1) the preparing step of the boxthorn leaf concentrated liquid; 2) the freezing sublimation step; 3) the material analyzing and drying step continues to reduce the layer temperature to 80 o C-60 o C, maintaining 2-4 hours, the material starts to be analyzed and dried, the material temperature for 20o C-25o C -> the layer temperature has been reduced to 60o C-50o C, material temperature for 50o C-40o C, which lasted for 2-4 hours, then the delivery from warehouse and finished the freeze-drying process. The method for vacuum freeze-drying of boxthorn leaf is carried out at low temperature to obtain boxthorn leaf dry powder, which can effectively guarantee the nutritional content of boxthron leaf, the dry powder can be widely applied in food processing and other areas as food additives, and is conducive to long-term storage and transportation.

The present invention discloses a kind of nutrient health-care soybean dregs vegetarian slices and its production method. Said production method includes the following several steps: mixing raw materials, uniformly stirring them, steaming, extruding or kneading to obtain strip-like material, slicing, drying, deep-frying, bagging, sealing and checking so as to obtain the invented product. Its raw material composition includes 16-32kg of soybean dregs, 5-10kg of glutinous rice starch, 0.2-0.4kg of edible salt, 0.1-0.2kg of granulated chicken bouillon, 1-2kg of sugar, 0.05-0.1kg of five spices powder and 0.25-0.5kg of fennel powder.

The present invention discloses soft capsule special dietary food for strengthening and improving eyesight and a preparation method of the soft capsule special dietary food. The soft capsule special dietary food comprises: a Chinese wolfberry fruit seed extract, algae oil, Chinese wolfberry fruits, a marigold extract, a lycium ruthenicum extract, blueberry powder, a black soybean peel extract or agreen tea extract or a folium mori extract, ascorbic acid, B-complex vitamins and beeswax. The formula is developed based on plant extraction functional components with homology of medicine and foodand myopia of teenagers is prevented and improved by supplementing nutritional functional components with antioxidant stress and eyesight protection; eyesight damages caused by blue light of electronic products are prevented and improved by supplementing nutritional functional components which can remove free radicals in vivo, prevent eye crystalline proteins from being attacked and oxidized by the free radicals and protect eyesight; and hypopsia or eye diseases caused by ocular nutritional deficiency are alleviated by supplementing nutritional functional components which can regulate in vivometabolism and prevent aging. The soft capsule special dietary food has simple compatibility, good health-care effect, safety, reliability, no toxic or side effect, also light medicinal flavor, good mouthfeel and convenient carrying.

The invention discloses a processing method of a compound potato-rice dumpling. The processing method comprises the following steps: taking 80-100 parts of compound potato rice and 20-30 parts of glutinous rice by mass; removing impurities from the glutinous rice, washing the glutinous rice, soaking the glutinous rice in clear water for 4-8h, and washing the compound potato rice for 1-2 times for use; mixing the glutinous rice and the compound potato rice, adding edible salt, and stirring uniformly; putting a mixed material into a sweet corncob husk, packaging into a rice dumpling; cooking the packaged dumpling in a pot for 0.5-1 hours, and cooling to obtain the compound potato-rice dumpling. The compound potato rice is prepared by mixing whole potato flour, corn meal and rice meal, putting into twin-screw extrusion moulding equipment, performing extrusion moulding, cooling and drying. The compound potato-rice dumpling takes the compound potato rice as a main material, the nutritional value of the potato is made full use to make up shortage of nutrients of the glutinous rice; the compound potato rice is not required to be soaked for a long time, so that the compound potato-rice dumpling is simple in operation and easy to cook.

The invention discloses an avocado jam and a preparation method thereof. The avocado jam is prepared from, by weight, 100-200 parts of avocado, 30-60 parts of deep-sea fish meal, 10-20 parts of goosefat liver, 15-35 parts of jackfruit cores, 20-40 parts of durian cores, 50-80 parts of nut powder, 10-25 parts of black seed coat peanuts, 15-30 parts of black sesame, 2-20 parts of an emulsifier, 1-10 parts of a stabilizer, 5-20 parts of antioxidant, and 5-15 parts of a thickening agent. The content of unsaturated fatty acid in the jam can be effectively increased by adding a plurality of nuts and deep-sea fish, so that nutrition can be balanced, the taste of the jam can be improved, and the possibility of jam allergy can be reduced by decomposing macromolecular proteins; the stability of oil-bearing jam can be significantly improved by adding the stabilizer, the emulsifier and the thickening agent during preparation; and the possibility of jam browning and lipid oxidation can be reducedby adopting the antioxidant and inert gas filling and other measures, so that the nutrition and flavor of the product can be guaranteed.

The invention belongs to the technical field of feed compositions, and specifically relates to a laying hen compound premixed feed for prolonging the shelf lives of eggs and a preparation method thereof, and long shelf life high-selenium eggs. The compound premixed feed is mainly prepared from the following raw materials in parts by weight: 20-30 parts of oat husk powder, 10-15 parts of bio-fermented feed, 11.6-15 parts of expanded linseed, 1.5-3 parts of yeast cell walls, 0.35-0.5 parts of yeast selenium, 0.3 part of vitamin E, 0.4-0.8 part of tea polyphenols, 0.8-1.2 parts of soy isoflavones, and the like. When the premix is used for breeding laying hens, the selenium content of the obtained eggs is more than 45.5 mug / 100 g eggs, and the shelf life at 4-8 DEG C can reach 80 days.

The invention discloses a method for extracting anthocyanin by utilizing mulberry fruit wine lees, wherein the method comprises the steps of raw material preparation, crude extraction, separation, purification and the like, the mulberry fruit peel lees left after wine brewing are used as raw materials for extracting anthocyanin, the residual nutritional value of mulberry fruits is fully exerted, and the economic benefit is further improved; the extraction method and extraction conditions are reasonable, and the extraction method is simple in step and easy to operate; after vacuum decompressionconcentration, the content of the extracted mulberry anthocyanin reaches 60-75%, the extraction rate is high, and the extracted mulberry anthocyanin is good in stability and purity and has quite goodapplication value.

The invention discloses a year-round cultivation pattern for watercress. The year-round cultivation pattern for the watercress comprises outdoor cultivation and protected cultivation. The outdoor cultivation comprises the spring and autumn low-altitude area outdoor cultivation and the summer high-altitude area outdoor cultivation. The protected cultivation comprises the summer low-altitude area protected cultivation and the winter low-altitude plain protected cultivation. The sowing time of the spring and autumn low-altitude area outdoor cultivation is the mid-to-end April and the early-to-middle August every year, the sowing time of the summer high-altitude area outdoor cultivation ranges from May to the first ten-day period of June every year, the sowing time of the summer low-altitude area protected cultivation is the last ten-day period of May every year, and the sowing time of the winter low-altitude plain protected cultivation ranges from October to March. By means of the year-round cultivation technology for the watercress, the defect of seasonality of the watercress is overcome, the technical scheme of planting the watercress for a long time is provided, and environment-friendly and pollution-free fresh vegetables can be provided for the market all the year round. Thus, the year-round cultivation technology for the watercress has market advantages and economic significance.

The invention discloses a green rattan pepper special hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: (1) weighing raw materials; (2) preparingmaterials; (3) heating and melting beef tallow, raising the temperature to 120-130 DEG C, sequentially adding scallion, onion and coriander, performing frying until golden yellow, and taking out thefried materials; (4) adding raw ginger and garlic, and performing stir-frying for 15-20min; (5) adding fresh green Erjingtiao chili particles, and performing stir-frying for 40-45min; (6) adding pickled chilies and pickled raw ginger, and performing stir-frying for 15-20min; (7) sequentially adding salt, white sugar, monosodium glutamate, chicken extract, fermented glutinous rice, rattan pepper powder, spices and other auxiliary materials, and performing stir-frying for 5-8 min; (8) adding green and healthy fresh rattan pepper oil, and performing heating until boiling; and (9) performing discharging, and performing packaging by an automatic packaging machine. The hotpot condiment has the advantages that: the green rattan pepper special hotpot condiment prepared by the method has good color, fragrance and taste, and has the characteristics of sufficient faint scent and flavor of the rattan pepper, moderate hemp flavor and green nutrition and health; and meanwhile, the hotpot condiment has no fishy smell, is not greasy, and can greatly increase the appetite of people just by seeing the color and smelling the fragrance of the hotpot condiment.

The invention discloses a blueberry beverage. The blueberry beverage is prepared from the following raw materials in parts by weight: wild blueberry puree 200-300 parts, color and taste powdered sugar 20-30 parts, high fructose corn syrup 35-40 parts, xylitol 25-30 parts, calcium gluconae 0.3-0.5 part, zinc gluconate 0.1-0.2 part, vitamin C 0.2-0.5 part, sodium iso-vc 0.3-0.5 part, natural pectin 5-8 parts, citric acid 0.8-1.2 parts, malic acid 0.2-0.3 part, sodium citrate 0.4-0.5 part, water 600-700 parts and natural essence 0.01-0.02 part. The preparation process of the blueberry beverage comprises the following steps: preparing the color and taste powdered sugar; weighing materials; melting the materials; sucking the materials and cooling; adding the wild blueberry puree; adjusting the PH value of liquid; sterilizing; filling; cooling and sterilizing; and treating unaccepted products. The flavored blueberry beverage prepared by the process is unique in flavor and long in expiration date; the original nutritive value of the blueberry can be played; and nutrition and health care effects are good.

The invention discloses a preparation method of a wheat germ and brown rice fermented beverage, which comprises the following steps: firstly, putting a proper amount of brown rice in a NaClO solution for disinfection, cleaning the brown rice with water until the brown rice is tasteless, then putting the brown rice in water for soaking, then paving the brown rice between two layers of gauze, carrying out cleaning and watering every 12 h for germinating for 60-72 h, and putting the germinated brown rice in a forced air drying oven at 40 DEG C for drying for 4 h; grinding the dried brown rice into powder, and sieving the powder with a 80-mesh sieve; and mixing the following materials in a certain proportion: germinated brown rice powder, wheat germ, rock sugar, table salt, casein and water, then performing gelatinizing for 25-40 min at the temperature of 90-100 DEG C, cooling the mixture to 40 DEG C or below in a cold water bath, inoculating lactic acid bacteria or saccharomycetes, and carrying out culture for 3-6 h in a constant-temperature incubator at the temperature of 30-38 DEG C. The nutritional value of the wheat germ is fully exerted, the problem of serious waste of current wheat germ resources is solved, the eating quality of the brown rice is also improved, and high-added-value utilization of the wheat germ and the brown rice is realized.

The invention discloses a pleurotus eryngii cultivation material containing pleurotus eryngii residues and a preparation method thereof, and belongs to the field of edible fungus cultivation materials and preparation methods thereof. The cultivation material is prepared from the following raw materials in parts by mass: 55.0-65.0 parts of a fermented main material, 8.0-12.0 parts of soybean meal, 6.0-9.0 parts of corn meal, 18.0-22.0 parts of wheat bran, 1.0-3.0 parts of lime and 1.0-3.0 parts of light calcium carbonate. The fermented main material is mainly prepared by mixing and fermenting bagasse, mushroom residues, corncobs and saw dust in a mass ratio of 1 to 1.1 to 2 to 2. The preparation method comprises the following steps: A, cleaning pleurotus eryngii residues; B, screening the pleurotus eryngii residues; C, prewetting; D, mixing, composting and fermenting the bagasse, residues, corncobs and saw dust; E, turning; F, screening the mixed material; and E, adding the soybean meal, corn meal and other auxiliaries. According to the cultivation material, the raw material cost can be remarkably reduced, and the cultivated pleurotus eryngii has the advantages of high yield, high quality, small budding amount, low pollution and improved biological efficiency.

The invention discloses a preparation method of a papaya beverage. The method includes the following steps that 1, water whose weight is 10%-50% of the weight of papaya or no water is added into papaya after seed removal and cutting, and then sucrose whose weight is 10%-50% of the total weight is added and beaten to obtain paste; 2, pectinase whose weight is 0.01%-1% of the weight of the paste, citric acid whose weight is 0.1%-2% of the weight of the paste, and ascorbic acid whose weight is 0.01%-0.2% of the weight of the paste are added into the paste, mixed evenly and degummed at 40-50 DEG Cfor 3-5 hours; 3, the degummed paste is squeezed, juice is obtained and filtered, filtrate still stands for 1-2 days at 5-10 DEG C, supernatant is obtained and sterilized for filling, and the papayabeverage is obtained. The method uses papaya as main materials, and the prepared papaya beverage is transparent and clear, tastes delicious and has unique papaya fragrance.

The present invention discloses a microbial compound fermented tartary buckwheat enzyme and a preparation method thereof, the microbial compound fermented tartary buckwheat enzyme comprises the following raw materials in parts by weight: 75-85 parts of tartary buckwheat powder, 310-330 parts of brown sugar, 5-7 parts of glucoamylase, 110-140 parts of malt syrup, saccharomycetes and lactic acid bacteria; and the microbial compound fermented tartary buckwheat enzyme is prepared through the steps of raw material preparation, blending and sterilization, lactic acid bacteria and yeast seed liquid culture, fermentation, pasteurization, blending and the like. The lactic acid bacteria and yeast compound fermentation technology is adopted, the production cycle is obviously shortened compared with the natural fermentation cycle, the fermentation condition is easier to control compared with the natural condition, and a sweetening agent is used for blending the product after fermentation, so that the flavor and the characteristics of the product are enhanced, and the product is stable in performance, good in flavor, free of preservatives, the product fully exerts the nutritional value of tartary buckwheat, increases the application types of the seasoning, is simple in operation process, is suitable for large-scale industrial production, and has a very good market application prospect.

The invention relates to the field of food processing, in particular to a nutrition healthcare peony nutritious food based on infrared spouted bed drying and a making method. The nutritious food is made from 25-35 parts of peony flowers, 10-15 parts of rose flowers, 5-10 parts of coix seeds, 7-10 parts of sweet potatoes, 5-10 parts of wheat, 3-5 parts of dandelion, 3-5 parts of lotus leaves, 5-8 parts of red dates and 10-15 parts of sugar. The making method comprises the steps of selecting raw materials, preparing ultra micro mixed fine powder, soaking with sugar, drying, baking and packaging.Food and health are organically combined together, the nutritive value of edible flowers is brought into full play, the problem that in the prior art, delicacy and nutrients cannot be well matched inthe nutritious food is solved, peony can be deep processed by means of the drying technology, the novel healthcare product is developed, the novel healthcare product is developed, the problems of peony flower planting regional limit and difficult fresh flower transportation are solved, the requirement for a larger range is met, and the resource advantage for peony planting region is brought intofull play.

The invention proposes a method for making prickly ash leaf tea, and the specific steps are: (1) manual picking and spreading; (2) fixing; (3) kneading; (4) baking and shaping; (5) selection. The initial baking and drying are used in the baking and setting, and four times of baking are carried out in the first baking. The first baking is controlled at a temperature of 125-130°C; then the temperature is gradually reduced to 85% of the previous temperature, and then baked Roast three times to get semi-finished pepper leaf tea with a water content of 10‑12%. The present invention learns from the existing production method of green leaves, and adopts four times of successive cooling and roasting during the initial baking according to the characteristics of the pepper leaves, which not only maintains the unique scent of the pepper leaves, but also ensures the shaping, and finally realizes the taste of pepper leaf tea. Production, make full use of the resources of pepper leaves, and give full play to the nutritional value of pepper leaves.