61results about How to "Light yellow color" patented technology

The invention relates to a method for preparing corn seed coat dietary fiber, which comprises the following steps of: crushing corn seed coats, performing ultrasonic treatment and microwave treatment on the crushed corn seed coats by using water as an extraction agent respectively, cooling the solution, adding a mixed enzyme preparation of alpha-amylase and protease into the solution, and performing enzymolysis on the solution for 20 to 50 minutes at the pH of between 4.0 and 6.0; and after the solution is filtered after the enzymolysis, washing the filter residue by using deionized water, concentrating the filtrate, removing protein from the filtrate and washing the concentrate by using alcohol, drying the two samples respectively, and performing ultra-fine pulverization on the two dried samples to obtain the corn seed coat dietary fiber. The yield of the dietary fiber prepared by the method reaches 87.4 percent; and the dietary fiber granules are fine and light yellow, have no special smell, and can be used as a dietary fiber nutrition enhancer of multiple food products.

The invention relates to a method for preparing edible packing paper by using wheat bran dietary fiber as a raw material, which comprises the following steps of: crushing the wheat bran dietary fiber to the granularity range of 200 to 300 meshes, mixing the crushed wheat bran dietary fiber and water to make the concentration of the solution reach 8 to 15 percent (w / v), performing ultrasonic treatment for 8 to 15 minutes under the condition of 300 to 600W, adding glycerol, oolong tea polyphenol, chitosan and sodium alginate into the solution, rolling, molding, and drying to obtain the edible packing paper using the wheat bran dietary fiber as the raw material. The edible packing paper prepared by the method has exquisite texture, light yellow color and no special odor, and is suitable for inner packages of instant noodle spices and seasonings; and the edible packing paper can be dissolved by soaking into hot soup, so the edible packing paper is convenient and has certain nutritional value.

The invention provides a method for producing kiwi fruit wine with immobilized yeast. The method comprises the following steps of: preparing juice; preparing suspension and immobilized yeast beads; and fermenting the kiwi fruit wine, specifically, carrying out low temperature centrifugation and sterilization on the kiwi juice obtained in the step 1 after regulating the kiwi juice with saccharic acid, then pumping the kiwi juice into a fermentation tank, inoculating the immobilized yeast beads to ferment the kiwi juice at 18-22 DEG C, transferring the kiwi juice to after fermentation when the alcohol content of the fermentation liquor no long rises and filtering the kiwi juice after adopting natural clarification, thus obtaining the kiwi fruit wine. The method has the beneficial effects that the prepared immobilized kiwi fruit wine yeast has SO2 tolerated concentration of 160-180mg / L, high fermentation capacity, high alcohol production efficiency and high aroma producing capacity; and the made raw wine is clear and transparent, has light yellow color and has VC content of 80-130mg / L, alcoholic strength of 12-15 degrees (v / v), strong aroma and strong typicality.

The invention discloses carrot-mixed honey wine and a preparation method thereof. The wine is characterized by comprising the components in parts by weight as follows: 30-35 parts of schisandra chinensis honey, 20-24 parts of codonopsis pilosula honey, 12-15 parts of wild grape honey, 30-40 parts of carrots, 10-15 parts of sesame, 10-15 parts of medlar, 10-14 parts of jujubes, 2-3 parts of rosemary leaves, 3-5 parts of mango leaves, 6-8 parts of alfalfa powder, 4-6 parts of Chinese yams, 5-8 parts of yeast and an appropriate amount of water. The honey wine brewed with the method is unique in flavor and tastes good, the fragrance of melissa is preserved, and the wine tastes mellow and is light yellow in color, clear and transparent. The immunity of human bodies can be improved if persons drink the wine for a long time, and the wine is particularly beneficial to patients with chronic diseases such as neurasthenia, insomnia, chronic bronchitis, hypertension, heart diseases and the like. A wine body is complete and colorless, and the wine is transparent and clear, has a strong, elegant and unique style, tastes mellow, chilly and dry and is impressive in aftertaste.

The invention relates to a kind of nutrient wine. It contains: 100%(w) sticky rice, 20-40%(w) jujube, 2-5%(w) medlar, 5-10%(w) hawkthorn, 2-4%(w) rice leaven. Marinate stickly rice, jujube, medlar, and hawkthorn in water for 24 hours. Then braise them to be gentle but not adhesive and lower the temperature to 38 deg.C by watering. Mix round in rice leaven and then ferment with candy for 6 to 8 days under 37 deg.C. The separate them from the jar and filter, and fill, and sterilize. The nutrient wine tastes good and the color is canary. Moreover the degree is very low and it fit for older individuals. Additionally, for extended drinking it can enhance the appetite, enrich the blood, and protect the skin, and is good to health. Moreover, it can cure neurasthenic, insomnia, and so forth.

The invention relates to a preparation method of a ginger fermented dry wine. The preparation method is used for solving the technical problems that an existing ginger wine production process is simple, the stability of a product is poor, the functional component extraction rate is low, the alcohol content is high and the product quality standardization is difficult. The preparation method comprises the following steps: sugar liquor preparation, young ginger slice preparation, young ginger soaking sugar liquor preparation, fermentation liquor blending, inoculated fermentation, and clarification and filtering of the aged wine. The preparation method is widely applied to producing the ginger wine.

The invention discloses a preparation technology of soybean germ tea, which comprises the following steps: skin of soybean is separated through an air classification sizer, and bean grains are removed by sieving through a 10-mesh sieve ; soybean germs are cleaned up, after dewatering, surface moisture is dried by strong wind rapidly; the soybean germs cleaned up are steamed for 25 to 35 minutes; the soybean germs are placed into a forced-air oven with the temperature of 100 to 110 DEG C for baking for 2 to 3 hours; and packaging is performed after graded screening. The prepared soybean germs not only keep the original shapes and are free from aleuron grains, but also are crisp, have a better dissolution effect after water soaking, are light yellow in color, and have aromatic flavor.

The invention discloses a method for jointly drying Chuzhou chrysanthemum flowers by steam fixation and heat pump microwaves. The method comprises the following steps: selecting damage-free and disease-free Chuzhou chrysanthemum flowers, grading according to sizes and colors, cleaning the Chuzhou chrysanthemum flowers, filtering to remove water for later use; placing the Chuzhou chrysanthemum flowers in a fixation tray, performing fixation by using saturated vapor, placing the Chuzhou chrysanthemum flowers in a drying tray, performing dehumidification drying in a heat pump drying oven; placing the Chuzhou chrysanthemum flowers in a softening device to ensure that petals and buds of the Chuzhou chrysanthemum flowers are consistent in water, placing the Chuzhou chrysanthemum flowers in a microwave dryer; and sorting and packaging the dried Chuzhou chrysanthemum flowers. The method is high in heat pump heat efficiency and little in energy consumption, short in Chuzhou chrysanthemum flower drying period which is within 10h, and high in working efficiency; the Chuzhou chrysanthemum flowers are dried under a low-temperature environment which does not exceed 50 DEG C, the obtained Chuzhou chrysanthemum flower product has a good flower type, yellowish color and little nutritional ingredient loss; the aerobic bacterial count of the finished Chuzhou chrysanthemum flowers is less than 3000cfu, so that the finished Chuzhou chrysanthemum flowers are safe and sanitary.

The invention discloses a method for preparing radix puerariae algae health drink. The method comprises the following steps: (1), extracting radix puerariae juice; (2), extracting algae liquid; (3), mixing and blending; (4), centrifugal-filtrating; (5), sterilizing and cooling. The puerarin purity of radix puerariae extracted by a subcritical extraction method is higher, and the utilization rate is high. The prepared drink is light yellow, transparent and uniform and has delicate flavors of radix puerariae and algae, fresh mouth-feel, moderate acidity and no foreign smell, feed liquid is clear, and visible precipitation impurities do not exist. The drink has a curative effect of lowering blood pressure. The raw materials of the drink are medicine-food-supplying traditional Chinese medicine and fruits, are safe, and have no toxic or side effects.

The present invention relates to a preparation method of a Songhua tonic liquor, in particular to a preparation method of a tonic liquor made from Songhua and natural plant material. The main raw material includes edible rice, natural male Songhua powder, roxburgh rose, medlar, red jujube, grey goosefoot and so on. The present invention is characterized in that the ratio of mixture is that the edible rice is used as the main raw material, the weight of Songhua powder which is added is 0.5 to 1 percent of that of rice, the weight of the mixture brewed by medlar, red jujube, roxburgh and grey goosefoot is 3 to 7 percent of that of rice, after being mixed, the mixture is positioned in a sealed container, and mixed and fermented over 30 days in the traditional wind making method, then is baked with an iron pan and a barrel, the alcoholicity of finished goods is 32 percent v per v, the Songhua tonic liquor is savory in taste, and pale yellow in color and luster. Compared with the prior art, the present invention has the beneficial effects of nutritious and restorative, body-building and youthfulness-keeping, health improving, low price, being suitable for civilian use, convenient material resource, safe eating, convenient for popularization and usage and so on.

The invention discloses a method for producing -5 DEG C biodiesel by using drainage oil. The method comprises the following steps of: 1, pretreatment; 2, esterification; 3, ester exchange; and 4, dealcoholization and simple distillation. According to the method, the IVB group and IIIA group metal-organic compounds serving as efficient environment-friendly economic catalysts are adopted, and are mainly characterized by high catalytic activity, neutrality and no corrosion on reaction equipment, the usage amount of the metal-organic compounds only accounts for 0.05-0.5% of the mass of the drainage oil or waste cooking oil, few side reactions happen, the yield of fatty acid methyl ester is high (above 92%), the methanol consumption is low (below 12%), no residues are generated, the product has light color and luster and good quality, no 'three wastes' (waste gas, waste water and industrial residual) are generated, and pollution is avoided. Compared with a conventional acid catalyst method, the method has the advantages that the yield of the product is increased by 5-7%, the condensation point is reduced by above 10 DEG C, and the color and luster of the product are light yellow and bright.

The invention provides a method for preparing a polystyrolsulfon acid aqueous solution through sodium p-styrenesulfonate polymerization, and relates to a method which is characterized in that sodium p-styrenesulfonate is used as a raw material for preparing a sodium polystyrenesulfonate aqueous solution, and then the sodium polystyrenesulfonate aqueous solution is used for preparing the polystyrolsulfon acid aqueous solution. The method comprises the following specific steps: preparing the sodium polystyrenesulfonate aqueous solution by using the sodium polystyrenesulfonate as the raw material and water as a reaction medium through polymerization under the effect of an initiating agent, acidizing the sodium polystyrenesulfonate aqueous solution by using organic porous skeleton solid acid, separating and refining, thus obtaining the polystyrolsulfon acid aqueous solution. Compared with a technology which uses sulfonating agents such as sulfuric acid, sulfur trioxide and chlorosulfonic acid for sulfonating polystyrene in organic solvents, the method has the advantages that raw material is single, the technological process is short, the organic solvent with relatively high toxicity is not adopted, lots of dilute acid is not generated, and no waste gases, industrial wastewater and waste resides are generated; and the sulfonation rate of the product is high, the molecular weight is easy to control, and the product purity is high.

The invention relates to a production process of mechanism fermentation green and crisp plum wine, and belongs to a production method of fruit wine. The production process comprises the steps of color protection, anti-oxidization, acid regulation, sugar degree regulation, yeast preparation, pre-fermentation, post fermentation, aging and the like. The method has the beneficial effects that D-gluconic acid-delta-lactone is used; the fruit juice and the fruit slag are subjected to color protection; in addition, the D-gluconic acid-delta-lactone can be converted into non-toxic ingredients such as gluconic acid in two hours after the dissolution in the fruit juice; by the process, mildew and bacteria can be inhibited; the problem of sundry bacteria contamination in the juice extraction, acid regulation and sugar regulation processes is solved. In the technical process, the nontoxic Nisin, alcohol, chitosan and potassium sorbate are used for replacing the toxic S02; the S02 nontoxic effect of the product is controlled; the normal fermentation of the fruit wine and the sundry bacteria contamination avoidance of a product are ensured. Pectinase is replaced by the clarification effect of chitosan; the addition of pectinase for separating pectin in the fruit juice into methanol is avoided, so that the content of toxic ingredients of methanol in the product is reduced; the mouthfeel and the flavor of the product are good; the drinking is healthy.

The invention discloses wheat-oligopeptide-enriched nutritive pumpkin noodles. The wheat-oligopeptide-enriched nutritive pumpkin noodles are prepared from the following raw materials: 110-120 of wheat flour, 57-59 of malt flour, 32-34 of fagopyrum tataricum flour, 28-30 of pumpkins, 3-4 of white fungi, 1.1-1.3 of morinda officinalis, 1.1-1.3 of Chinese dodder seeds, 0.7-0.9 of rhizoma curcumae longae, 0.7-0.9 of Chinese wolfberry fruits, 0.5-0.7 of nacres, 0.5-0.7 of abalone shells, 1.6-1.8 of wheat oligopeptide, 17-19 of high fructose corn syrup, 3-4 of acetobacter, 2-3 of table salt, 1.2-1.4 of beta-carotene, 0.6-0.8 of lutein and 0.03-0.04 of compound enzymes. The wheat-oligopeptide-enriched nutritive pumpkin noodles are soft, crispy, fine, smooth and refreshing in taste, boil-resistant and not liable to make the soup turbid; the wheat-oligopeptide-enriched nutritive pumpkin noodles are rich in raw materials, mellow in aroma and light yellow in color; the wheat-oligopeptide-enriched nutritive pumpkin noodles are enriched in wheat oligopeptides, organic calcium and organic zinc, and are balanced in nutrition and easy to absorb; the wheat-oligopeptide-enriched nutritive pumpkin noodles are capable of enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, preventing and resisting cancer, and enhancing body functions.

The invention discloses radix puerariae wine rich in pueraria flavones and a preparation method of the radix puerariae wine, wherein fresh radix puerariae is ground into powder, and then the radix puerariae powder is gelatinized; after gelatinization, alpha-amylase is added and ultrasonic treatment is carried out; pH of the solution is adjusted to 4.5-5.0 with citric acid, and then the solution isliquefied at 60 DEG C; after liquefaction, saccharifying enzyme is added and ultrasonic treatment is carried out, and then the pH of the solution is adjusted to 6.5- 7.0, and further saccharificationis performed at 60 DEG C; after saccharification, activated yeast is added for fermentation at 25-28 DEG C; after fermentation, a first product of the radix puerariae wine is centrifuged, supernatantafter centrifugation is taken and the finished product of the radix puerariae wine is obtained after sterilization. By using the method of preparing the radix puerariae wine, the radix puerariae winehaving a pueraria flavone content of 90-100 mg / L can be obtained, and taste is sweet and soft. The wine is an ideal health-care wine.

The invention discloses a method for converting prunus avium L. through target genes and application thereof to instantaneous conversion of prunus avium L. protoplasts. The prunus avium L. converting method comprises the following steps: performing suspension subculture on prunus avium L. fruit pulp calluses to obtain suspension cells; treating the suspension cells with CPW13M to obtain suspension cells treated by the CPW13M, wherein the CPW13M is a solution with a mannitol mass percentage of 11-15 percent obtained by adding mannitol into cell-protoplast cleaning fluid; performing enzymatic hydrolysis on the suspension cells treated by the CPW13M by using cellulase and pectinase to obtain the prunus avium L. protoplasts; performing prunus avium L. conversion through taking the prunus avium L. protoplasts as receptors. An experiment proves that with the adoption of the prunus avium L. converting method disclosed by the invention, the target genes can be transiently expressed in the prunus avium L. protoplasts, the functional verification of the target genes and the positioning of proteins and organelles can be realized, and the protein interaction and the cell metabolism can also be detected.

The invention relates to a making method of boiled salted geese. The making method specifically comprises the following steps of (1) treating raw material geese; (2) performing cold soaking and firstpickling; (3) performing pickling for the second time; and (4) performing packaging. According to the making method of the boiled salted geese provided by the invention, the processing time of the boiled salted geese is shortened to 16-18 hours, but the processing time of conventional boiled salted geese is usually 24 hours or above, so that the production efficiency is greatly improved, and the production cost of enterprises is reduced; and besides, due to shorter marinating time of the boiled salted geese made by the making method disclosed by the invention, the content of nitrite is lower,and the boiled salted geese are more healthy, compact in goose meat quality and plump and juicy, and better in flavor than boiled salted geese sold in the market.

The invention belongs to the technical field of drink processing, and particularly relates to a dendrobium candidum leaf drink. The dendrobium candidum leaf drink is mainly prepared from raw materialsin percentage by mass as follows: 0.3%-2% of dry dendrobium candidum leaves, 0.2%-3% of fresh dendrobium candidum stems, 0.05%-0.15% of chrysanthemum morifolium, 0.01%-0.05% of American ginseng, 4%-10% of rock candy, 0.03%-0.12% of xanthan gum and the balance of water. The problem of strong herbaceous taste of the drink prepared from the fresh dendrobium candidum leaves is effectively solved, application value of the dendrobium candidum leaves is improved, the dendrobium candidum leaf drink maintains original nutrition and flavor of dendrobium candidum, product quality of the dendrobium candidum leaf drink is improved, content of dendrobium polysaccharides in the drink is higher than or equal to 150 mg / 100 ml, and content of mannose is higher than or equal to 50 mg / 100 ml.

The invention relates to a method for preparing edible packing paper with wheat bran as a raw material, which comprises the steps of: mixing crushed wheat bran with water to ensure that the concentration reaches 15-40 percent (w / v), ultrasonically treating for 5-10min at a temperature of 50-60 DEG C under the condition that the ultrasonic powder is 200-400W; then treating for 1-3min under a microwave condition, adding 0.8 percent (w / w) to 1.5 percent (w / w) of mixed enzyme preparation of alpha-amylase and protease after cooling, and carrying out enzymolysis for 60-90min; and adding glycerol, casein, chitosan and carrageenan in feed liquor subjected to the enzymolysis, rolling and forming and then drying to obtain the edible packing paper with the wheat bran as the raw material. The edible packing paper prepared by using the method is light yellow in color, has no special odor, and can be used as an inner package and an outer package of foods, such as instant foods, fast foods, cakes, seasonings and the like.

The invention discloses papaya-flavored low-sugar candied pummelo pericarp. The papaya-flavored low-sugar candied pummelo pericarp comprises the following components in parts by weight of 80-120 partsof pummelo pericarp, 50-60 parts of papayas, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbitol, 3-5 parts of stevioside, 15-25 parts of delta-glucono lactone, 5-10 parts of citric acid, 5-10 parts of argy wormwood powder, 5-15 parts of chayote, 1-6 parts of lily root flour, 2-5 parts of honeysuckle flower powder, and 1-3 parts of blueberry powder. The candied pummelo pericarpis prepared through three specific steps of treating the pummelo pericarp, preparing seasoning powder and performing vacuum sugar permeating, the prepared candied pummelo pericarp is complete in shape, light yellow in color, transparent, plump, rich in pomelo fragrance, fragrant, sweet and palatable, has unique papaya flavor, and has certain health-care effects. The comprehensive quality is good.

The present invention discloses a preparation process of an agaricus bisporus functional beverage. The preparation process specifically comprises the following steps: agaricus bisporus cleaning; color protecting; pre-cooking; cutting and pulping; primarily sterilizing; cooling; inoculating and fermenting; mixing; homogenizing; secondarily sterilizing; and canning. The preparation process disclosed by the present invention is scientific and reasonable, and is short in flow and easy for quality control, and the produced agaricus bisporus functional beverage is good in quality.

The invention discloses a preparation technology of high-quality low-alcohol pure-honey brewed wine. The preparation technology comprises the steps of honey selection, dilution by adding water, addingof broken-wall bee pollen, heating and sterilization, component adjustment by declining the temperature to 40 DEG C, inoculated fermentation by declining the temperature to 30 DEG C, adding of a fermentation assistant, main fermentation stage, tank turnover, post fermentation stage, stabilizing and clarification, ageing stage and sterilization and bottling. In the technological process, pollen turbid fluid is added so that the wine liquid is fragrant and pleasant, and the taste is better; the pH value is adjusted to be 4.0 so that an agreeable environment is provided for growth of yeast, meanwhile, the acidity of the wine liquid is moderate, and thus the drinking taste is improved; aroma-producing yeast and white wine yeast are adopted to be mixed to ferment to promote the honey wine to produce ester and generate fragrance, and the taste is enhanced greatly; the initial sugar degree is adjusted to be 28%, meanwhile, wine boiling is adopted to stop fermentation of the yeast so as to control the fermented residual sugar to be 9-12%, therefore the alcoholic strength and the taste of the honey wine can be loved by people, both male and female can drink the wine, and the wine liquid isclear; and chitosan filtration is conducted so that the sediment generated in the storing process of the wine liquid is extremely little, and the quality of the brewed wine is sharply improved.

The invention provides a preparation method of donkey bone collagen powder, donkey bone powder and donkey bone oil. The preparation method comprises the following steps: (1) separating bones; (2) carrying out freezing; (3) crushing the bones; (4) carrying out preliminary degreasing to obtain crude bone oil; (5) performing drying and crushing to obtain crude bone meal; (6) performing secondary degreasing to obtain crude bone oil, combining the crude bone oil with the crude bone oil obtained in the step (4), and performing refining to obtain refined donkey bone oil; and (7) performing extractingto obtain refined bone meal. The donkey bone collagen powder disclosed by the invention is good in instant solubility, small in molecular weight, easy to absorb and capable of rapidly supplementing collagen lost from tissues, and is widely applied to the industries of cosmetics, sports beverages, medicines and health products. Meanwhile, the donkey bone oil prepared by the invention is light yellow and clear in color, contains a large amount of unsaturated fatty acids necessary for human bodies, and is wide in application prospect. In addition, the refined bone meal also contains rich minerals and a part of donkey bone collagen, and can be applied to the industries of feeds and chemical fertilizers.

The invention belongs to the field of fuel processing equipment and particularly provides a biofuel oil processing device. The device comprises a separation pretreatment device, and a degumming device, a deacidification device, a decoloring device, a dehydrating device and a deodorizing device, which are sequentially connected. The degumming device, the deacidification device, the decoloring device and the deodorizing device are provided with stirring devices. The stirring device comprises a motor, a speed reducer and a stirring shaft connected orderly. The stirring shaft is provided with a first stirring blade and a second stirring blade at intervals. The first stirring blade and the second stirring blade are spiral. The spiral directions of the first stirring blade and the second stirring blade are opposite. The biofuel oil processing device realizes high-temperature sterilization of animal products, automatic oil-water separation and recovery. Through improvement of the stirring device, the oil products to be processed are uniformly mixed so that the processing efficiency of the bio-fuel oil and the quality of the finished oil are improved.

The invention relates to composition of a feed and a processing method thereof, in particular to the processing method of a high protein feed. The raw material mainly comprises fermented poultry and livestock droppings, rice bran, corn flour, salt and water. The processing method comprises the steps as follows: 1. the poultry and livestock droppings are collected inside a ventilated storage tank, and the rice bran and the water are added by certain quantity to obtain a mixture by stirring, which is laid under normal temperature for 3 to 5 days for fermenting; 2. the fermented poultry and livestock droppings mixture is used as a culture medium for culturing maggots, the corn flour and the salt are added into the mixture of the poultry and livestock droppings and the maggots by certain proportion for moisture absorption and solidification; 3. the mixture is processed for heating treatment, dehydration and dryness. The invention conquers the disadvantages of low protein content, abused additives and high cost of the feed of the prior art. The method of the invention can be used for the mass production of the feed with low cost, high nourishment and high slaking modulus.

The invention relates to quick-frozen oil. The quick-frozen oil is prepared from soybean oil, peanut oil, glyceryl monostearate, sucrose fatty acid ester and water through the processes of rapid cooling and kneading; the quick-frozen oil is fine, smooth and lubricating in tissue state, and does not have the phenomena of layering and water seepage substantially. The quick-frozen smallanthus sonchifolius filling using the quick-frozen oil is prepared from smallanthus sonchifolius, the quick-frozen oil, white granulated sugar, water, citric acid, agar and pectin. The quick-frozen smallanthus sonchifolius filling is light yellow in color and presents a plastic solid state at a normal atmospheric temperature, and fruit granules are uniform in distribution and are clear in sight, so that the quick-frozen smallanthus sonchifolius filling is convenient to form, wrap and process; after being heated, the quick-frozen smallanthus sonchifolius filling presents a viscous flow state, is clean, sweet and sourish in mouth feel and good in palatability, has delicate fragrance, and is free from peculiar smell.

The invention discloses lepidium meyenii walp flower healthcare liquor and a preparation method thereof. The lepidium meyenii walp flower healthcare liquor is prepared from, by weight, 100-250 parts of lepidium meyenii walp flowers and 1,000 parts of baijiu. The preparation method comprises the first step of raw material preparation; the second step of baijiu selection, wherein 38-55-degree baijiu is selected; the third step of lepidium meyenii walp flower healthcare liquor preparation, wherein the raw materials obtained in the first step are added into the baijiu in the second step, temperature raising and extracting are carried out, and then, by means of filtering, ageing and filling, the lepidium meyenii walp flower healthcare liquor is obtained. The lepidium meyenii walp flower healthcare liquor is light yellow, clear, transparent, unique in flavor, mild, tasty and slight in irritation and has the effects of resisting fatigue, tonifying middle-jiao and qi, enhancing immunity and the like. The pure natural fragrance is in harmony with the product, the concentration of the active ingredients of the product is greatly improved, and taste and smell are better. The lepidium meyenii walp flower healthcare liquor can play a healthcare role in delaying ageing and prolonging the life after being drunk for a long term.

The invention relates to a fermented green plum vinegar and a preparation process thereof and belongs to a table vinegar and a brewing method thereof. The method comprises the following steps: mixing soybean milk subjected to enzymolysis with green plum juice; separating juice from residue after squeezing the green plum into juice; performing wine fermentation and then mixing for fermenting vinegar. The invention has the beneficial effects that the beneficial ingredients and fresh fruity flavor of the green plum juice can be completely maintained in the green plum vinegar product, the bean amino acid component is added and the flavor of the fermented green plum vinegar is more full and elegant.

The invention discloses a blood powder enzymolysis and decolorization method which comprises the steps that spraying blood powder is taken as a raw material; water is added to the blood powder for dissolution for 12h; the pH is adjusted to be 7.0 with 0.5mol / L NaOH; keratinase is added according to the quantity of 1800-2100u / g substrate; a reaction is conducted for 4h at a reaction temperature of 55 DEG C; neutral protease is added according to the quantity of 4000-5000u / g substrate; a reaction is conducted for 5h at a reaction temperature of 55 DEG C; the pH of a reaction liquid is adjusted to be 4.0 with 0.5mol / L HCl; the enzyme activity is inhibited to terminate the reaction; centrifugation is conducted for 10min at 5000r / min; residues are discarded; activated carbon is added to a supernate according to a mass volume ratio of 0.2g / 100ml; the reaction temperature is 55 DEG C; the pH is 4.0; decolorization is conducted for 50min; the centrifugation is conducted; the residues are discarded; and the decolorized reaction liquid is formed. According to the method, enzymolysis liquid is safe; an enzymolysis rate is high; and developed albumen powder is high in digestion and utilization rate.