381results about How to "Good color and fragrance" patented technology

The invention belongs to the technical field of scented tea, in particular to a preparation technology of okra scented tea, which mainly comprises the following steps of: (1) picking; (2) extracting stalks; (3) refrigerating in a storehouse; (4) drying; (5) sterilizing; (6) packing; and (7) storing. The preparation technology leads the scented tea to have good color and sweet smell, solves the problem that the okra can be automatically rotted away generally after blowing for 1-2hours, and has obvious healthy function.

A health-care dumpling is composed of the dumpling wrapper and the stuffing chosen according health-care purposes. Said dumpling wrapper is made up of wheat flour, color fruit-vegetable juice, colorless fruit-vegetable juice and edible Chinese-medicinal materials. Its preparing process is also disclosed.

The invention relates to a formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and a preparing method of the dry chili bean sauce products, belonging to the field of biological technology and food. The formula of auxiliary materials comprises the following raw materials in the terms of the washed and soaked absorbing-water dry chili base raw material with water content of 65-80% as the additive amount (G / G) of weight basis: 5.00-12.50% of edible salt and 0.50-1.50% of bean sauce type Paolemei lactobacillus preparation. The method for preparing the dry chili bean sauce fermented by lactobacillus comprises the following steps of: washing, soaking and smashing dry chili, then adding the edible salt and a bean sauce type Paolemei lactobacillus preparation into the chili base to be uniformly stirred, putting into a vessel for fermentation treating to obtain lactobacillus fermented dry chili base, and finally adding sweet beans to obtain the bean sauce product. According to the formula of auxiliary materials in the invention, the traditional natural basking fermentation can be adopted, and the heat-insulation fermentation can also be selected,so that the fermentation and mature time is obviously shortened. The dry chili bean sauce has better color, aroma and taste, higher freshness and good stability.

The present invention relates to a medlar health-care preserved fruit and a method of manufacturing the same, the product is composed of (by weight parts of raw material in finished product) 80 to 95% of medlar dried fruit, 2 to 15% of fruit juice, 0.3 to 5.0% of compatibility medicinal materials soaking juice, 0.1 to3.5% of citric acid, 0.1 to 1.0% of VC, the rest is pure water. The finished product is made by filtrating and edulcorating, purifying, dried fruit softening, stock leaked by medicament, mixing and agitating, stock leaked by fruit juice, antisticking process, sterilizing and low temperation drying of the medlar dried fruit.

The present invention relates to a method for preparing foods with three-dimensional contouring by rapid prototyping technique. In the present invention, many three-dimensional computerized entity objects are built by using a software of Three Dimensional Computer Aided Design (CAD) or a reverse scanning or photographic equipment, alternatively, the original entity objects or shaded fonts are processed through CAD drawing assembling and design so as to obtain three-dimensional computerized graphics contexts, and then the record is saved as STL slicing format. Finally, the foods with three-dimensional contouring can be obtained as required by using the rapid prototyping (RP) machine and the available food powder and adhesive. Thus, the foods production can be improved from two-dimensional plane image to three-dimensional contouring; the produced foods may have diversification and high complexity, and the production time can be saved. The limitation that, at present, foods can only be made by using dies can be changed.

The invention relates to an artificially cultured black termitornyces albuminosus berk heim entity and a culture method thereof. The method comprises the following steps: finely selecting wide collected black termitornyces albuminosus berk heim to obtain pure strains by a tissue and spore separation method; carrying out stock spawn preparation and mother seed and culture seed preparation; using cotton seed hulls, broad-leaved tree sawdust, various crop straws and forestry leftovers as major culture raw materials to be matched with additives of wheat bran, corn powder, rice bran and mineral elements as a culture medium; using artificial temperature, humidity, air and light illumination control and mushroom loosening measures for auxiliary effect under the condition of natural environment; and realizing the annual culture to obtain large-blade thick-stipe twisting black termitornyces albuminosus berk heim entities with light brown or dark brown to darkish brown pileus and stipe surfaces. The artificially cultured black termitornyces albuminosus berk heim has the advantages of tender flesh quality, crisp soft smooth and cooling effect and delicious taste. The weight of a fresh single blade is about 50 to 200g, the processing and the eating are convenient, and the artificially cultured black termitornyces albuminosus berk heim has higher eating and medicine values. The invention has the characteristics of low cost, easy realization and the like, and can be widely applied to the scaled annual culture of the black termitornyces albuminosus berk heim.

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

The invention discloses a spiced beef which comprises beef, salt, white sugar, monosodium glutamate, gelatin, matrimony vine, eucommia, jujube, licorice, dried orange peel, haw, dahurian angelica root, ginger, dry capsicum, cassia, amomum tsao-ko, Chinese prickly ash, Chinese cassia tree, common fennel fruit, octagonal and aniseed. The spiced beef provided by the invention has advantages of rich nutrition, soft, tender and cooked meat quality, strong fragrance, proper taste and unique flavor. The meat contains high protein, low fat and high calcium. The spiced beef has health efficacy of invigorating spleen, appetizing, moistening lung, lowering lipid, reducing blood glucose and the like. Meanwhile, the spiced beef has effects of nourishing, calcium supplement, detoxification, skin beautification and pox-elimination.

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

A low-oil fragrant hot paste with different tastes is prepared from primary raw material, stabilizing material and fragrant hot material in weight ratio of (60-75):(24-37):(1-3) through mixing, stirring, steam heating to 50-100 deg.C, grinding by colloid mill 2-3 times, loading in sterilized containers, and sealing. Its advantages are low content of oil, rich nutrients, and optimal color, smell and taste.

The invention discloses a preparation method of instant natural bracken. In the method, new techniques of gradient return-sprinkling pickling, air bubble desalting, bidirectional elevation microwavesterilization and preservation and the like are utilized to replace traditional methods of blanching in boiling water, thereby effectively improving the use ratio of raw materials. Any preservative isnot added, but the product quality is stable, the shelf life is long, the color, the fragrance and the taste are good, and an inspection result meets the quality standard of organic food.

The invention relates to full-natural extruded coprinus slices and a production method thereof, belonging to the technical field of agricultural product deep processing. The production method comprises the following the steps that: after slicing and color protection processing, coprinus is put in an air dry oven until the water content of the corpinus is 65-70% of the water content of fresh unopened coprinus; and coprinus slices are placed in a vacuum microwave drying machine to be processed for 3-4min, and then, are returned to be at one air pressure. In the invention, by adopting ozonated water color protection, vacuum microwave drying extrusion, and other technical research and application, during the production process, no any additive is added, processed extruded coprinus slices have beautiful appearances and crisp taste, and are less in nutrition loss, the quality of the product is good, and the full-natural extruded coprinus slices have a wide market development prospect. According to the invention, the defects of fry extrusion and differential pressure extrusion are overcome, and the quick, low-temperature and non-fried extrusion processing of the coprinus slices are realized.

The invention provides a low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and a method thereof, which belong to the technical field of deep processing of poultry. The low-fat health care chicken sausage prepared by utilizing the compound hydrophilic gel and the chicken skin to substitute the fat is characterized in that the chicken sausage takes chicken and the chicken skin as main raw materials; and auxiliary materials comprise transglutaminase, hydrophilic compound gel, composite phosphate and soybean protein isolate. Preparation working procedures comprise pickling, the pre-treatment of enzyme solution, the pretreatment of hydrophilic gel, cutting and mixing, enema exhaust, reaction, drying and boiling. The chicken sausage has the advantages of simple production technology, broad raw materials and low cost, and overcomes the disadvantage of the decrease of the quality caused by low fat. At the same time, serial low-fat health care chicken sausage products with various tastes and various nutritions can also be developed based on the low-fat chicken sausage.

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

The invention discloses low-AGEs inulin cookies. The cookies are prepared from, by weight, 40-60 parts of low-gluten flour, 10-20 parts of corn flour, 5-15 parts of egg yolk, 10-20 parts of butter, 5-10 parts of white sugar, 10-20 parts of nature inulin, and 0.1-0.5 part of litchi procyanidine extractive. The low-AGEs inulin cookies belong to the technical field of food processing. The low-AGEs inulin cookies have the advantages of reducing production of AGEs in cookies and reaching the effects of maintaining health and delaying senescence. The low-AGEs inulin cookies are more suitable for the middle aged and elderly people and diabetics.

The invention provides a method for preparing a composite recombined leisure crisp by using salt tolerance vegetables and seed oil thereof, which belongs to the fruit and vegetable food processing technical field. According to the invention, fresh salt tolerance vegetables are taken as a main raw material, the preparation method comprises the following steps: selecting the raw material, cleaning, protecting color, blanching, desalinating, composite recombining (crushing, proportioning, mixing), aging, compressing and molding, drying in a combined mode (vacuum microwave drying, negative pressure microwave spouted drying) and packaging. According to the invention, the fresh salt tolerance vegetables are taken as the main raw material, waxy corn starch is used for adhering, based on the increase of color, fragrance and taste of the product, carrot, white sesame, cane sugar are added, and the seed oil obtained by the vegetable is also added, thereby the unique vegetable delicate fragrance of the crisp is obviously increased. The method uses the vacuum microwave drying mode for primary puffing, then uses the negative pressure microwave spouted drying for further uniform puffing, so that the recombined leisure crisp with optimal color, fragrance and taste, good crispness and mouth feel of the product, and low water content is obtained. The invention provides a novel idea for making crisp by using the salt tolerance vegetables.

The invention relates to an organic pickled tuber mustard and a preparation method for the same, belonging to the technical field of biology and food. The organic pickled tuber mustard is prepared by adding the following ingredients using the weight of tuber mustard as reference and fermenting to obtain a pickled tuber mustard embryo, and then secondarily fermenting: 5.00-10.00% of non-iodized salt and 0.10-0.30 / ten thousands of directly-poured lactobacillus dry powder, wherein the directly-poured lactobacillus dry powder uses the 'pickle-type paolemei' preparation produced by Sichuan Gaofujibiological technology Co., LTD; and the pickled tuber mustard embryo is secondarily fermented according to the following process steps: detecting and preparing; pouring in a pool and sealing the pool; blending and adding pickling solution; as well as packaging with original pool solution. The organic pickled tuber mustard and the preparation method for the same disclosed by the invention remarkably shorten the maturation time of fermentation, as well as are high in the quality of fermented embryo and good in stability. Simultaneously, in the organic pickled tuber mustard and the preparation method for the same disclosed by the invention, embryo is used as raw material as well as secondarily fermented and regulated to achieve the specified indexes, bagged with original jar fermentation solution, and directly packaged into organic pickled tuber mustard product without any additive.

The invention provides a manufacturing method of amber sugar coated walnut meat, comprising the following steps of: selecting materials, rinsing, boiling by water, coating sugar, frying by oil, leaching oil, cooling and packaging. The manufacturing method optimizes technological parameters of all links and is reasonable; the manufacturing method is simple, the machining time is short and the finished product rate is high; the manufactured amber sugar coated walnut meat not only better keeps the abundant nutrition of the walnut meats, but also has bright color and luster, uniform thickness of a sugar coat, moderate sweet degree and uniform frying; and the taste is crispy and has no astringent feeling, the meat crushing rate is low and the color, smell and taste are good.

The present invention discloses fermented apple juice and a preparation method thereof. The preparation method comprises the following steps: S1: evenly mixing apple raw material juice, reducing sugarand water, and subjecting the mixture to filtration and sterilization to obtain mixed solution; S2: inoculating the mixed solution with starter cultures when the mixed solution is cooled to preset temperature, and carrying out fermentation at the preset temperature to obtain fermented apple juice; and S3: homogenizing and refining the fermented apple juice. The reducing sugar includes, but not limited to, one or more of glucose, galactose, lactose and high fructose corn syrup, and the mass percentage of the reducing sugar in the mixed solution is 0.5%-2%; and the starter cultures include, butnot limited to, probiotics, the addition amount of the probiotics is 1x10<6>-1x10<9> cfu / mL, and the time of fermentation is 12-96 h. The fermented apple juice is free of stabilizer addition, stablein system, fresh and cool in mouthfeel, sweet, sour and palatable in taste, low in viscosity, good in fluidity and capable of being used directly or used as an ingredient in other products, and the preparation method of the fermented apple juice is simple in process and suitable for large-scale production in factories.

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

The invention discloses a processing technique of brown rice for snack burnt rice tea. The processing technique comprises the following steps: soaking 838# unhusked rice in warm water at the temperature of about 30 DEG C for about 24 hours or until the grains become slightly soft, wherein the soaking time can be properly prolonged in winter; steaming the soaked unhusked rice over fierce fire until the husks split; baking or drying the unhusked rice and then husking with a husker to prepare brown rice; putting the brown rice in an iron kettle and frying the brown rice over slow fire until the brown rice becomes golden yellow; immediately putting the golden yellow brown rice in cold water and boiling until the brown rice is medium well, and then taking out and draining the brown rice; cooling the brown rice to normal temperature, and freezing in a freezing chamber for 36 hours; steaming while sprinkling water in a steamer until the brown rice is cooked; cooling and then drying and sterilizing the cooked brown rice with light wave and microwave for later use; replacing the 838# brown rice in the above steps with accessories such as corn, green beans, red beans, millet and the like, and preparing for later use; proportionally mixing the prepared brown rice, corn, green beans, red beans and millet; and performing vacuum packing to obtain the snack burnt rice tea. The snack burnt rice tea prepared by the processing technique disclosed by the invention is balanced in nutrition and convenient to eat.

The invention relates to samphire plant salt as well a preparation method and application of the samphire plant salt. The samphire plant salt comprises the following ingredients in percentage by mass: 22 to 32 percent of total protein, 15 to 25 percent of sodium, 3.5 to 4.5 percent of potassium, 0.5 to 1.5 percent of calcium, 0.2 to 0.3 percent of magnesium, 0.30 to 0.42 percent of vitamin C and 0.45 to 0.57 percent of chlorophyll. The preparation method provided by the invention is simple, various nutrients and active substances are effectively maintained, in addition, the color protection effect is good, the prepared plant salt has rich nutrition and is in natural green, the color, the fragrance and the flavor are good, the taste is delicious, the dissolution is easy, and the use is convenient. The damp-proof effect of the samphire plant salt is good, the property is stable, the quality guarantee period is long, and the application range is wide. The raw materials adopted by the samphire plant salt are samphire stems or just seeding tender seed pods, the prepared plant salt contains salt contents and also contains rich nutrition substances. The plant salt seasoning provided by the invention has rich nutrition, belongs to nutrition health care type seasoning, and is particularly suitable for being eaten by old people and patients with hypertension, cardiovascular and cerebrovascular diseases or kidney diseases.

The invention discloses golden camellia dark tea and a processing technology thereof. The golden camellia dark tea is prepared from, by weight, 30-80% of fresh leaves of golden camellia tea and 20-70% of loose tea of finished dark tea products. The processing technology comprises the steps of preparation, fixation, rolling, mixture storage, moisture regaining, fermentation, drying, aroma increasing and filling. The golden camellia dark tea is organic integration of ingredients, beneficial to the human body, in the golden camellia tea and the dark tea, compared with the golden camellia tea and the dark tea, the golden camellia dark tea is higher in health care efficacy, the cold nature of golden camellia tea leaves is eliminated, the taste is improved, and consumer groups are expanded.

The invention provides an instant octopus and a production method thereof. According to the production method, 60-75 weight parts of octopuses are taken as main ingredients and 3-8 weight parts of apple butter, 6-15 weight parts of syrup, 2-5 weight parts of bruised ginger, 5-10 weight parts of mashed garlic, 2-5 weight parts of sesame, 2-5 weight parts of white vinegar and 5-8 weight parts of paprika are selected as auxiliary materials. The production method comprises the following steps: after removing entrails from the octopuses, cleaning the octopuses, selecting the odor octopuses and removing; curing the selected octopuses for 8-20h with salt, milling for 10-60min with salt, cleaning for 2-4 times and controlling water for 10-30min, and then cutting the octopuses into 5-7cm sections; modulating the auxiliary materials, namely, the apple butter, syrup, bruised ginger, mashed garlic, sesame, white vinegar and paprika; mixing and uniformly stirring the auxiliary materials with the octopus sections; and curing for 8-20h. The problems that the present octopus processed products contain few octopuses and are low in nutritive value are solved.

The present invention discloses a weight losing nutritional diet which consists of the following components (parts by weight): 1-7.5 lotus root starch, 2-7 skim milk powder, 2-5 oat flour, 1-5 xylitols, 0.1-1 collagen protein powder, 0.1-1 konjac flour, 0.1-1 L-carnitine, 0.01-0.1 apple essences, 0.01-0.05 stevioside and 0.001-0.01 inositols. The diet has a good and fast weight losing effect and the weight is not easy to rebound after stopping eating. The diet also has a good satiety, can replace food, completely eliminates the hunger feelings of dieters, thus reduces the need for high-calorie food to achieve the goal of weight losing, at the same time contains various nutrients, can fully meet the needs of various nutrients for people who are losing weight, and prevents the incidences of physical decline and malnutrition.

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

A high-performance composite metallic material used for manufacturing cooking pan or cooker is composed of the 1st stainless steel layer, the 2nd aluminum layer, the 3rd Al-alloy layer, the 4th aluminum layer and the 5th stainless steel (or iron) layer. Its preparing process includes such steps as laminating three aluminum layers, rolling, heat treating, attaching two stainless steel layers, hot rolling and heat treating.

The invention discloses bamboo shoot dietary fiber milk jelly and a preparation method thereof. The milk jelly is prepared from, by weight, 100 parts of fresh milk, 3-8 parts of bamboo shoot dietary fibers, 10-15 parts of egg white, 12-18 parts of saccharose, 2-5 parts of gelatin sheets, 45-55 parts of cream, 0.01-0.02 part of potassium chloride and 0.05-0.1 part of sodium citrate. According to the bamboo shoot dietary fiber milk jelly, bamboo shoot processing residues serve as raw materials, an enzymatic hydrolysis pretreatment mode is combined with a dynamic high pressure homogeneous technology, the nanometer bamboo shoot dietary fibers are prepared, the nanometer bamboo shoot dietary fibers are added to milk jelly food, a product which meets consumer demands and is reasonable in nutrition match and good in taste is developed, and a new thought and method are provided for deep development of the bamboo shoot dietary fiber.

The invention discloses a preparation method of stem-free acanthopanax gracilistylus fruit powder and effervescent tablets of the powder. According to the fruit powder, stem-free acanthopanax gracilistylus fresh fruits or dried fruits serve as raw materials, and the powder is prepared through enzymolysis, pulping, homogenizing, concentration and drying technology. The effervescent tablets are composed of the stem-free acanthopanax gracilistylus fruit powder, citric acid, sodium bicarbonate, xylitol, acesulfame and polyethylene glycol 6000. An acid and alkali separation wet pelletizing method is adopted, and the components are mixed according to the ratio; a soft material is made in an acid-base manner to pass through a 80-mesh screen, is dried at the temperature of 60 DEG C and then passes through a 20-mesh screen to form whole particles, then the particles are mixed with the lubricant, polyethylene glycol 6000, and the sweetening agent, acesulfame, and tabletting is carried out, so that the stem-free acanthopanax gracilistylus fruit effervescent tablets are formed; and stem-free acanthopanax gracilistylus fruit extracts also can replace the stem-free acanthopanax gracilistylus fruit powder in the formula to prepare the effervescent tablets. The specific special flavour of the stem-free acanthopanax gracilistylus fruits is reserved, and the stem-free acanthopanax gracilistylus fruit powder and effervescent tablets have the health function, are unique in taste, are sour, sweet and tasty and are good health products of solid drink and effervescence groups.

The invention relates to health preserving cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving cereal milk comprises the following raw materials by weight percent: 2-3% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 0.5-10% of wheat germ powder, 0.1-0.3% of stabilizing agent, 0.1-1% of lucid ganoderma extract, 0.5-3% of longan concentrated juice, 0.5-1% of Chinese yam polysaccharides, 0.05-0.5% of oat powder, 1-3% of buckwheat enzymatic hydrolysate, 0.05-0.2% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam and the like with lucid ganoderma called fairy grass according to the principle of the traditional science of health preserving of traditional Chinese medicine, then carrying out reasonable compatibility on the mixture and milk and adding cereals to make up for the deficiency of nutritional ingredients of milk. The health preserving cereal milk is nutritionally balanced and has good color, aroma and taste and certain health care and preserving effects.