95results about How to "Preserve health function" patented technology

The invention discloses a fruit and vegetable juice, a fruit and vegetable juice beverage and a preparation method of the fruit and vegetable juice. The preparation method of the fruit and vegetable juice comprises the following steps: (1) selecting and cleaning fruits and vegetables; (2) preparing raw fruit and vegetable juice; (3) carrying out cold enzyme deactivation and color protection treatment on the raw juice; (4) carrying out enzymolysis treatment; (5) carrying out refined filtration and hollow filtration; (6) carrying out low-temperature vacuum concentration; and (7) carrying out a cold sterilization procedure. According to the fruit and vegetable juice and the fruit and vegetable juice beverage prepared by the method, cold enzyme deactivation and cold sterilization technologies are adopted for the fruit and vegetable juice in enzyme deactivation and sterilization, so that the prepared fruit and vegetable juice and the fruit and vegetable juice beverage completely reserve nutritive value and health functions of fresh fruits and vegetables, and have the health functions of clearing heat, removing internal heat, promoting the secretion of saliva or body fluid, quenching thirst, moistening the lung, removing fat, lowering pressure, detoxifying, dispelling the effects of alcohol, inducing diuresis, reducing swelling, and losing weight.

The invention relates to a method for preparing plant health-care tea, in particular to a method for preparing fructus crataegi cuneatae leaf health-care tea having strong pharmacological effect, aiming to provide plant health-care tea. The method comprises the following steps of: picking up fresh leaves; dewatering; kneading and twisting; drying; grinding; blending; packaging; and sub-packaging: packaging by a tea bag packaging machine to obtain the fructus crataegi cuneatae leaf health-care tea, wherein per 5g of the tea is packaged into a bag. The preparation method retains original ingredients and health-care functions of the fructus crataegi cuneatae leaves and increases the content of vitamin C through blending with oolong tea powder. The tea can be used for effectively eliminating oil and fat, helping discharge waste in vivo, dissipating stasis and resolving phlegm so as to achieve the effects of losing weight and reducing the fat.

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

The present invention relates to a yam lactobacillus beverage and a preparation method thereof, wherein the yam is fermented, according to biotechnology, to produce yam lactobacillus beverage containing many kinds of nutrient contents, such as high grade vegetable protein without cholesterin, bifidusfactor, choline, saponin, polyphenoloxidase, trace element, vitamin and the like. The preparation method comprises the steps that the yam is washed, flayed, and dipped in clean water, and then is put into citric acid solution with a weight concentration of 0.5-3.0% for color holding; water is added into the yam pulp after color holding for pulping, the slurry is filtrated by a sieve of 40-80 mesh, and then is milled in a colloid mill having a fineness of 100-500 mesh; after that, the slurry is heated to 110-120 DEG C to make enzymes deactivated; tamed lactobacillus is added into the slurry for fermenting at constant temperature; the fermented slurry is blended, and then is homogenized under the pressure of 80-100 M Pa for mixing sufficiently; finally, the obtained product is sterilized and packaged.

The invention relates to the technical field of new-resource food processing, and in particular relates to a preparation method of an inulin chewable tablet. The inulin chewable tablet is prepared by using inulin as a main raw material and adding auxiliary materials through screening, producing soft materials, granulating, drying, straightening and tableting sequentially. According to the chewable tablet prepared by the method, the disintegration time is between 10 and 15 minutes, the hardness is between 50 and 55N, and the tablet weight different limit is within 3.0 percent. The inulin chewable tablet has smooth taste, compatible sour and sweet, good disintegration and good chewing property, is convenient to carry and take, realizes that the health-care function and pharmacologic action of inulin can be maintained, and is an excellent nutrition for people at all ages.

The invention discloses a preparation process of coarse food grain nutrient paste and a coarse food grain nutrient paste product, and belongs to the technical field of food processing. The preparation process comprises the following steps of: adding peanut, melon seed, walnut, sesame, white sugar, maltodextrin and the like as auxiliary materials, mixing the main materials including high-quality millet, black rice, brown rice, corn and broomcorn, extruding for puffing, grinding, sieving, mixing with the auxiliary materials, and seasoning to prepare the coarse food grain nutrient paste product which is rich in nutrition, convenient to eat, good in mouth feel and easy to absorb. The product has specific nutrition and flavor of coarse cereals, and is complementary in nutrition and pure in mouth feel.

The invention discloses a method for brewing white spirit by adopting red dates as a major ingredient. In the invention, the white sprit is prepared by taking fresh or dry red dates as the major ingredient and bran as an auxiliary material and adopting the following steps of: selecting and soaking the red dates, crushing the major ingredient to obtain jujube paste, pre-steaming the auxiliary material, fermenting and distilling the major ingredient and the auxiliary material and the like. In the invention, traditional Chinese medicines are also added to the red dates for crushing during the process of crushing the red dates to obtain the jujube paste, wherein the traditional Chinese medicines contain polyphenol acid as an active component; as the traditional Chinese medicines are added for inhibiting the activity of pectin methyl esterase contained in the major ingredient, the purpose of reducing the generation amount of methanol is achieved. The method is simple to operate, is easy to control, and has a good methanol removing effect, and the quality of the spirit product is greatly improved. The method disclosed by the invention is used for brewing the white spirit with data flavor by adopting the red dates as the major ingredient and the bran as the auxiliary material; the content of methanol can be reduced to lower than 0.06%; all indexes of the white spirit product can meet standards of national level I spirit; and the white spirit product has rich jujube fragrance.

The soft ice cream with fresh durian pulp consists of sugar 30-50 weight portions, fresh durian pulp 10-40 weight portions, fresh milk 5-20 weight portions, vegetable fat powder 5-20 weight portions, guar gum 0.4-1.2 weight portions, sodium carboxymethylcellulose 0.1-0.6 weight portions, monoglyceride 0.2-1.2 weight portions, sucrose ester 0.2-1.2 weight portions, milk essence 0.05-0.6 weight portions, durian essence 0.1-0.5 weight portions, and drinking water 50-240 weight portions. The soft ice cream with fresh durian pulp has high nutritious value, contains durian protein in 3-6 %, fat in 3-4 % and vitamins, is especially suitable for women to eat, and possesses the health function of durian. It has unique taste and no bad smell of durian.

The invention relates to a flavor grapefruit peel dish, which has the advantages that the grapefruit peel can be effectively recovered and reused; the economic benefits are improved; the shelf life of the grapefruit peel is prolonged; meanwhile; the salt content of a finished product is reduced through a low-temperature dehydration process; through the dehydration treatment, 90-percent of nitrite is effectively removed. Rich saccharides, mineral substances and vitamin are contained in the finished product; the nutrition values and the health care functions of the grapefruit peel are combined; the effects of clearing away heat and toxic materials, diminishing inflammation, promoting urination, softening and expanding blood vessels and the like are achieved; the human body disease-resistant capability is favorably improved; the occurrence of the cardiovascular system diseases can be prevented. The added value of the grapefruit peels is greatly mined; further, the industrialization system of the grapefruit processing is completed; a great number of grapefruit peels can be recovered and utilized; the resource waste is reduced; the rich paths are also provided for the human diet nutrition and health.

The invention relates to a preparation method of an accompaniment pomelo peel and red jujube health-care dish. The preparation method comprises the following steps: raw material pretreatment: treatingpeanuts and pomelo peel; performing efficient pickling under pulse transformation; then, performing anaerobic fermentation, and adding lactic acid bacteria and a fermentation aid; and finally, performing cooling, post-curing and drying to form the product. The pomelo peel is adopted instead of condiments so as to prevent oxidation among flavor substances. Aroma substances such as limonene, myrcene, beta-pinene, alpha-Panasinsen and germacrene D in the pomelo peel can cover up unpleasant flavor substances and inhibit combination reaction among various smells, so that the dish can keep a fruitysmell for a long term.

The invention relates to a preparing method of honey medicinal liquor and a preparing method of honey health-caring medicinal liquor, and belongs to the field of liquor making. According to the honey medicinal liquor, honey serves as a raw material, low-content honey fermented liquor is obtained after dilution and fermentation, and liquid-state distilling is carried out on the honey fermented liquor to obtain medium-high-content honey distilled liquor; namely, base liquor is obtained. Three kinds of traditional Chinese medicinal materials including schisandra chinensis, boschniakia rossica and acanthopanax senticosus are added into the base liquor, and effective ingredients in the medicinal materials are extracted to the maximum degree with an ultrasonic compound-enzyme-assisting extracting method. According to the honey liquor, parts of nutritional ingredients and the health caring function of the natural honey are reserved, and physiological activators are increased; the honey liquor serves as the base liquor of the honey medicinal liquor, various traditional Chinese medicinal materials are matched, and the obtained honey medicinal liquor is high in ingredient nutritive value and honey infiltration degree; then the prepared low-content health-caring medicinal liquor both has the flavor of the honey liquor and strong traditional Chinese medicine smells, and has the effects of improving sleeping and resisting fatigue and oxidization.

The invention provides a compound bunge auriculate root tea beverage, comprises a formula, a technology and a product. The formula comprises: 0.4-1.2% bunge auriculate root, 0.3-0.9% of tea, 0.2-0.6% of chicory, 0.2-0.6% of chrysanthemum, 0.001-0.005% of sweet chrysanthemum leaf, 2-3% of flavoring agent like white sugar, and 93.7-96.7% of purified water. The bunge auriculate root tea beverage of the invention is prepared by medicinal materials in the tea and formula through extracting in an extraction pot, coarsely filtrating, rapidly cooling, removing tea cream by filtration, blending, sterilizing under a high temperature, storing under a constant temperature, hotfilling, and capping. The bunge auriculate root tea beverage retains original health care functions of black tea for removing grwasiness, reducing fat, help digestion and being beneficial to a stomach, and enhances bunge auriculate root effects of strengthening stomach , depressing blood-fat and regulating immunity. The invention provides the bunge auriculate root black tea beverage which has no chemical additive, a reddish yellow color, thick aroma and mellow taste, is suitable to people of all ages, and is convenient for drinking. The bunge auriculate root black tea beverage can be used in home, be carried when traveling, or be used in a party or a dinner party.

The invention discloses rhubarb leaf tea and a production method thereof, and belongs to the field of health drinks. The finished product of the rhubarb leaf tea is prepared as follows: using rhubarb leaf as a raw material, first using saturated lime water to soak for removal of oxalic acid, then sequentially shearing for forming, spreading out for airing, rocking and rolling, frying, kneading, drying, and packaging. The rhubarb leaf tea prepared by the production method retains the nutrition value and health function of primary rhubarb leaf, and has the functions of invigorating stomach, helping digestion, lowering lipid, losing weight, wetting and relaxing bowels, the rhubarb leaf tea is low in content of oxalic acid, the re absorption of toxic and harmful substances in the human body can be reduced, the rhubarb leaf tea is beneficial to human health, safe and reliable; in addition, the rhubarb leaf tea is rich in raw materials, simple in process, convenient in operation, low in cost, and suitable for family workshops and industrial scale production.

The invention discloses a plant water, a plant water beverage, a preparation method of the plant water, and a preparation method of the plant water beverage. The preparation method of the plant water comprises the following steps: 1, carefully choosing plant water raw materials, and cleaning; 2, preparing a plant water normal juice; 3, carrying out cold enzyme killing and color protecting treatment on the normal juice; 4, carrying out enzymatic hydrolysis treatment; 5, carrying out fine filtration and hollow filtration; 6, decoloring; and 7, carrying out cold disinfection. The preparation method of the plant water is characterized in that an ultrafiltration technology is adopted after fine filtration in order to decolor, so the plant water and the plant water beverage prepared in the invention have high clarification degree, the flavor of a fruit and vegetable juice is well kept, nutritional components of Vc are well reserved, and soluble proteins are effectively intercepted, thereby the finished plant water and the finished plant water beverage prepared in the invention have small browning degree and prolonged shelf life. The plant water and the plant water beverage prepared in the invention completely reserve nutritional values and health functions of fresh fruits and vegetables, and have the health functions of clearing heat and removing internal heat, promoting body fluid production and quenching thirst, moistening lung, removing fat and lowering blood pressure, detoxifying, relieving alcohol effect, promoting urination and relieving swelling, and reducing weight.

The invention discloses nutritional fruit and vegetable powder, which is prepared from the following raw materials in parts by weight: 50-60 parts of bamboo shoot powder, 20-30 parts of water bamboo powder, 10-20 parts of agaric powder, 3-10 parts of Toona sinensis powder, 5-10 parts of welsh onion powder, 1-10 parts of pumpkin tender stem powder, 1-5 parts of broccoli powder, 10-20 parts of fruit powder, and 5-10 parts of traditional Chinese medicine powder. The vegetable powder takes various natural vegetables as basic raw materials, the traditional Chinese medicine powder and fruit powder are added, no additives are added, and through reasonable matching of various natural fruit and vegetable raw materials, the nutritional fruit and vegetable powder has better health-care effect, also can sufficiently supplement various vitamins required by human body, and can regulate the physiological equilibrium of human body and promote metabolism. The preparation method is simple, the preparation cost is low, the product has good mouthfeel, is abundant in nutrients, has efficacies of strengthening the middle warmer and benefiting vital energy, calming the nerves and brightening eyes, replenishing blood and nourishing the blood, loosening bowl to relieve the constipation, stimulating the appetite and nourishing the stomach, removing dampness and promoting diuresis, reliving cough and removing phlegm, preventing cancer, resisting aging and preventing aging, and having immunity and the like, prevents fried food from bringing harm to human body, and has great health-care values and market prospects.

The invention relates to the technical field of food making, and in particular to garlic sauce with intensified favor of fresh garlic without garlic odor. The making process of the fresh sauce comprises the following steps: preparing fresh garlic favor substances, making a half finished product, namely, garlic sauce without garlic odor, and making a finished product, namely, the garlic sauce with intensified fresh garlic favor. The garlic sauce made by using the process provided by the invention has the color of fresh garlic, is good in favor, maintains effective components and healthcare functions of garlic, can be used in cold vegetable dish in sauce, noodle and domestic cooking, and is stable in quality and long in expiration date, and the production process is applicable to industrial production.

The invention discloses a method for brewing purple sweet potato Yellow Rice Wine through low-temperature fermentation, which comprises the following steps: 1, taking purple sweet potato which is cooked thoroughly, by taking the weight of the potato as a criterion, adding 2-3 times of water, 0.01-0.1 percent of maltogenic amylase, and 0.01-0.1 percent of pectolase, uniformly stirring, and obtaining a purple sweet potato material through enzymolysis and enzyme deactivation; 2, mixing the purple sweet potato material and the cooked husked millet at the weight (dry weight) ratio of 1:(1-2), by taking the weight of the mixture as a criterion, adding1-3 times of water, 0.01-0.1 percent of red yeast, 0.001-0.1 percent of active dry yeast, performing fermentation at the temperature of 15-25 DEG C for 40-60 days, and obtaining the Yellow Rice Wine through pressing and squeezing the fermentation liquor. The method is simple and easy to control; and the prepared purple sweet potato Yellow Rice Wine not only maintains the nutritional value and health care function of the purple sweet potato, but also is fresh, coordinated and soft in taste.

The invention discloses a method for preparing hypolipidemic mare yogurt through mixed fermentation of mixed bacteria, and the prepared hypolipidemic mare yogurt. The preparation method comprises the following steps: by combining Lactococcus lactis, Lactobacilluscasei and Monascusruber on the basis of self-screened Kluyveromycesmarxianus WWMJ-1 with the preservation number of CGMCC No.8432, performing mixed fermentation of complex strain, optimizing and confirming the best preparation technology parameters of mare yogurt by adopting a response surface method through the influence of a plurality of single factors such as inoculation proportion, fermentation temperature, fermentation time and sugar addition amount on the fermentation of mare yogurt. The prepared mare yogurt has an obvious hypolipidemic effect, not only remains abundant nutrition in mare yogurt, but also is endowed with the health-care function of the mare yogurt, thus having wide application value.

The invention discloses a preserving method of watermelon peel, comprising the following steps: 1, adding salt into watermelon peel, wherein the weight of added salt is 5-10% of that of the watermelon peel, mixing evenly, staying at room temperature for 1-5 days, bailing out and drying to remove 10-30% of moisture; 2, adding brown sugar into boiled water, wherein the weight of added brown sugar is 30-70% of that of the boiled water, adding vinegar when water temperature is reduced to 60-80 DEG C, wherein the weight of added vinegar is 5-10% of that of the boiled water added with the brown sugar, and adding honey and strong wine when the water temperature is reduced to 15-30 DEG C, wherein the weight of added honey is 3-7% of that of water in which the vinegar is added and the weight of added strong wine is 1-3% of the same, and then mixing evenly, thus obtaining sweet water; and 3, putting the dewatered watermelon peel in the step 1 into a pot, adding the sweet water prepared in the step 2 until the sweet water is higher than the watermelon peel for 1-5cm, sealing and preserving for 1-6 months at the temperature of 15-25 DEG C. The preserved watermelon peel has thick sweet in aftertaste, is slightly sour in salty taste, strong in fruity flavor, and crisp in taste and has a distinctive flavor.

The present invention discloses super thin stretch socks with wear comfort and long service life and suitable for being worn in summer especially and the production process. The super thin stretch socks are knitted with super fine denier elastic fiber and super fine denier cotton fiber, hemp fiber or other natural fiber and through spiral weaving. During production in a silk stocking machine, super fine denier elastic fibers are fed through two symmetrical yarn paths while super fine denier cotton fibers, hemp fibers or other natural fibers are fed through other two symmetrical yarn paths, and the super thin stretch socks are woven in a process similar to that of silk socks.

The invention relates to flammunlina velutipes cookies and a preparing method thereof and belongs to the technical field of food processing. The prepared flammunlina velutipes cookies are prepared from, by weight, 350-400 parts of low-gluten wheat flour, 70-100 parts of flammunlina velutipes whole wheat flour, 20-30 parts of water chestnut flour, 150-180 parts of safflower oil, 50-80 parts of butter, 80-100 parts of white granulated sugar, 150-200 parts of yolk, and 100-120 parts of unsalted butter. By adjusting the leavening order of the raw materials, the nutrients and taste of flammunlina velutipes are reserved at the greatest extent in the prepared flammunlina velutipes cookies, the cookies have rich nutrients and are crisp, high in quality and long in storage time, internal heat can not be generated after the cookies are eaten, the cookies are not creasy, the after-production additional value of flammunlina velutipes is increased, and transformation and upgrading of the flammunlina velutipes industry are promoted.

The invention relates to a method for preparing instant Maojian tea capable of building bodies from black Maojian tea as a raw material, belonging to the technical field of health beverages, and solving the problems of large granules, poor instant solubility, low nutritional value and poor mouth feel of existing Maojian tea capable of building bodies. The method comprises the concrete steps of adding water for soaking the black Maojian tea raw material; adding tannase, cellulase and pectinase for enzymatically hydrolyzing; adding beta-cyclodextrine and sodium hydrogen sulfite for well extracting effective ingredients from the raw materials; removing impurities; concentrating; drying; packaging. The method is simple in process. The instant Maojian tea prepared by adopting the method is high in effective ingredient content, moderate in tea granule size, good in porosity, convenient to dissolve in water, fresh and bright in tea soup color, rich in fragrance, and fragrant and slightly sweet in mouth feel.

The invention relates to a composite fruit beer and its making method. The composite fruit beer is through the steps of preparation of a composite juice, rice gelatinization treatment, malt pretreatment, wort preparation, hop addition, brewer's dried yeast activation, fermentation, filtration and packing with Calophyllum inophyllum L, red date, rice and wort as the main raw materials. The composite fruit beer makes up for the disadvantages of single beer beverages based on human physiological needs according to the complementary principle of nutrition, contains rich and comprehensive nutrition, is clear, transparent and yellow or golden yellow, has the characteristics of clear white, fine and persistent foam, pureness, coordination, refreshing and pure mouthfeel, little fragrance of hop and malt, special aroma of the Calophyllum inophyllum L and red date, abundant taste, and reservation of the nutrition values and health functions of Calophyllum inophyllum L and red date, and is a novel composite fruit beer beverage with unique flavor and charm.

The invention belongs to the field of health care products and particularly relates to a glossy ganoderma and cordyceps sinensis compounded honey drink and a preparation method thereof. The compoundedhoney drink is prepared by taking honey as a main raw material and uniformly mixing glossy ganoderma extract, cordyceps sinensis extract and nutritious auxiliary materials with a honey concentrated solution in a certain proportion. The preparation method provided by the invention is characterized in that nutritional components in glossy ganoderma and cordyceps sinensis are extracted by a two-stepmethod: firstly, compound enzymes are added to perform low-temperature enzymolysis extraction, and then, low-temperature water bath extraction is further performed on the water-insoluble raw materials. The extraction process has mild conditions, is efficient, and not only better keeps the nutritional components of the glossy ganoderma and the cordyceps sinensis but also can fully extract water-soluble bioactive components in the raw materials. The product prepared by the preparation method provided by the invention is a compound type health care drink which takes honey as the main raw material, contains the nutritional components of the glossy ganoderma, the cordyceps sinensis and the nutritious auxiliary materials and has health care functions.

The invention discloses a nutritional composite corn granule preparation technology which belongs to the technical field of food processing. Nutritional composite corn granules are prepared by the following raw materials in parts by weight: 1 part of raw material corn, 0.01-0.05 part of carrot and 0.01-0.05 part of purple sweet potato. A preparation method comprises the following steps: degerming and peeling the raw material corn; cleaning, peeling and drying the raw materials of the carrot and the purple sweet potato; crushing the degermed and peeled corn and the dried carrot and purple sweet potato, mixing and screening to obtain a mixed powder; regulating the humidity of the mixed powder, and then extruding and puffing the mixed powder at high temperature so as to form granules; and drying the granules. The granule prepared by the technology is a staple food which is rich in nutrition and has better tastiness, the nutritional ingredients of the raw materials are effectively maintained, the granule is rich in nutrition and is easily digested and absorbed, wherein the carotene content is not less then 100mu g / 100g, and the selenium content is not less than 0.1mu g / 100g.

The invention relates to the field of fruit wine production and particularly relates to a method for preparing a black mulberry and blueberry neat-juice beverage. The black mulberry and blueberry neat-juice beverage is prepared through sequentially carrying out the following steps of: weighing 20-80 parts by weight of black mulberry and 20-80 parts by weight of blueberry, wherein the black mulberry is subjected to freezing treatment, and the freezing temperature is -20 to 0 DEG C; preparing black mulberry neat juice; and crushing the blueberry, adding the obtained black mulberry neat juice beverage, and mixing a mixture to be uniform, thereby obtaining the required black mulberry and white mulberry neat-juice beverage. The neat-juice beverage prepared by the method disclosed by the invention is good in mouth feel and rich in nutrition.

The invention relates to a krill oil pressed candy and a preparation method thereof, and belongs to the fields of a healthy functional food and processing thereof. The krill oil pressed candy is prepared from the following components in percentage by weight: 20%-50% of krill oil and 20%-60% of low-sugar powder as raw materials and 20%-30% of a food additive as an assistant; and the pressed candy is prepared by spray granulation, tabletting, microwave treatment, cooling and shaping, coating and the like. With the krill oil as a functional component of the pressed candy, the health function of the krill oil is well reserved; the problems that a conventional krill oil product is short in shelf life at room temperature and partial consumers are sensitive to odor are solved; the cost performance is improved; a new eating method is provided for the krill oil; and the krill oil pressed candy has excellent economic benefits; meanwhile, raw materials of the pressed candy are enriched; and a foundation is laid for preparation of the pressed candy from the other raw materials except for dry powder.

The invention relates to the field of fruit wine production, and particularly relates to a preparation method of black mulberry and blueberry dry red wine. The preparation method comprises the following steps of: weighing 10-90 parts of black mulberries and 10-90 parts of blueberries in parts by weight for later use; crushing and uniformly mixing the black mulberries and the blueberries; adding cane sugar according to the required alcoholic strength of the dry red wine and raw sugar; adding wine yeast and pectinase to a product obtained from the last step for primary fermentation at 20-25 DEG C for 6-9 days, filtering the fermented product, and taking filtrate for later use; carrying out secondary fermentation on the filtrate obtained from primary fermentation and filtration for 25-35 days; and filtering the product to obtain the black mulberry and blueberry dry red wine. The preparation method is short in brewing time; and the brewed dry red wine is good in mouth feel and has a good health care function.

The invention relates to a grifola frondosa cookie and a making method thereof, and belongs to the technical field of food processing. The made grifola frondosa cookie comprises, by weight, 350 parts to 400 parts of low gluten wheat flour, 70 parts to 100 parts of grifola frondosa whole powder, 20 parts to 30 parts of chufa powder, 25 parts to 35 parts of chickpea powder, 150 parts to 180 parts of safflower seed oil, 50 parts to 80 parts of butter, 80 parts to 100 parts of white granulated sugar, 150 parts to 200 parts of yolk and 100 parts to 120 parts of unsalted butter. According to the grifola frondosa cookie and the making method, as the raw material mixing sequence is adjusted, the nutrition and the taste of grifola frondosa are kept to the maximum degree in the made grifola frondosa cookie, the cookie is rich in nutrition, fragile in taste, good in quality, high in forming ratio and long in holding time, a person does not get inflamed and does not feel greasy after eating the cookie, the post-harvesting additional value of the grifola frondosa is increased, and transformation and upgrading of the grifola frondosa industry are promoted.

The invention discloses a production method of rehydrated and ready-to-eat Bracken granule powder, which uses dried Bracken as a raw material, first adopts ultrasonic-assisted cleaning to remove the dirt on the surface of Bracken, reduces the tannin content, and then re-swells after absorbing water, rubbing Remove dandruff, cook, backfill and granulate, sieve wet material, dry with hot air, sieve dry material, and get the finished fern granule powder, which is light brown granular powder with a small amount of brown fern bark fragments, easy to dump , no agglomeration, and has the unique taste and flavor of fern after brewing. The rehydrated ready-to-eat Bracken granule powder food produced by the invention retains the nutritional value and health care function of Bracken, and has the functions of nourishing blood, supplementing calcium, reducing fat and losing weight, enhancing body health, and regulating body immunity; the tannin content in the product is low, The bitterness and astringency of the fern and the indigestion caused by the fern are reduced, which is beneficial to human health and is safe and reliable; in addition, the preparation process of the present invention is simple, convenient to operate, low in cost, and suitable for family workshops and industrial scale production.