58results about How to "Refreshing aroma" patented technology

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention relates to a method of producing asparagus-pawpaw functional drink, which includes: subjecting asparagus to crushing, juicing and enzymolysis to obtain asparagus juice; deseeding, crushing and juicing pawpaw to obtain pawpaw juice; and adding grains into mixture of the asparagus juice and the pawpaw juice, and steaming, boiling, saccharifying, fermenting, clearing, mixing and disinfecting to obtain the asparagus-pawpaw functional drink. Yeast leaven is used for fermentation, and fermentation products of asparagus and pawpaw are aggregated in the drink during fermenting, and the drink is rich in a plurality of bioactivators easy for human bodies to absorb, thereby having great nutrition and health functions. The asparagus and the pawpaw having high nutrient and health values are combined in the production process of fermented drink to produce the high-quality functional drink which is fragrant and cool in taste, nutrient and functional components of the asparagus and the pawpaw are retained to the greatest extent, and the asparagus-pawpaw functional drink with health functions of the asparagus and the pawpaw has unique flavor, tastes cool, and is fragrant.

The invention discloses a pinhead tea processing technology, which orderly comprises the following steps: cleaning tea, deactivating enzymes of tea, rolling tea and drying the tea. The tea is cleaned through the ultrasonic, a bubble generator is arranged in an ultrasonic cleaner so as to completely clean the pinhead tea, the pinhead tea is processed in a method of firstly steeping and then throwing, the enzyme deactivating time is short, the tea color is green, the fragrance is fresh and cool, the method is better than the method of firstly throwing and then steeping, partial moisture can be removed, the tea strip can become soft, the plasticity is strong, the technology is in favor of the frying to circle of the subsequent technology, the delicate and broken leftover tea can be circled when the moisture is evaporated by frying in a small pot, and the technology is the key for processing the pinhead fresh tea into circles; the pinhead tea is round and tight in appearance, granulated, green and moistening in color, plump in tea bone, similar to pearl, high in fragrance and thick in taste, durable and anti-foam.

A preparation method of red bean and seaweed noodles comprises materials in parts by weight as follows: 275 parts of flour, 125 parts of seaweed paste, 70 parts of red bean juice, 1 parts of salt, 25 parts of starch, 3 parts of vital gluten and 1 part of guar gum. The preparation method comprises steps as follows: red beans are immersed until the red beans are not hard when slightly pressed by hands, and then, the red beans are crushed and extruded to obtain the red bean juice; the seaweed is washed and put into a pressure cooker for boiling, and the seaweed is fished out, crushed, homogenized and filtered by a sieve; the red bean juice, the seaweed paste, the salt, the starch, the vital gluten and the guar gum are added into the flour, the stirring is performed at the same time, and dough is obtained; after the dough is fermented, the dough is pressed into a flour strip; and different specifications of noodles are obtained according to the slitting level of a noodle press. The preparation method has the benefits as follows: the prepared red bean and seaweed noodles have double nutrition and fragrance of the red beans and the seaweed, have the efficacy of clearing heat and removing toxicity and taste good.

The invention relates to a processing method for sauced and spiced duck. The processing method comprises the following steps: 1) preparation of mixed spices and processing of mushrooms; 2) preparation of soup stock; 3) pre-processing of a duck; 4) drying; 5) marinating; and 6) cooling and packaging. The processing method starts from pre-processing of duck meat, batching and preparation of the soup stock and produces the sauced and spiced duck product with unique flavor and quality safety according to the characteristics of duck meat and demand characteristics of terminal market for duck product; the nutritional flavor of the mushrooms and the marinated duck meat complement each other; special attention is paid to hurdle factors of the sauced and spiced duck product in the process of processing, and influence of the hurdle factors on the product is maximally reduced while flavor is guaranteed; the processing method is high in preserving efficiency and accurate in batching; the prepared product is safe, sanitary and agreeably fresh and suitable, and is stable in salt content; and on the premise of stability of the product, the traditional industry of duck processing is allowed spring to life again.

The invention discloses a washing-free bath cream with a sleeping function and a preparation method thereof. The washing-free bath cream is prepared from the following components of 2-15 parts of anion surface activating agent, 1-10 parts of amphoterics, 5-10 parts of medicine extract liquid, 1-5 parts of wetting agent and 0.005-0.5 part of preservative. Effective components for treating insomnia are absorbed through the skin, which not only avoids the side effects of the traditional medicines for treating the insomnia to stomach, intestines and liver and overcomes the damage of digestive juice and liver detoxication to the medicine effect. Meanwhile, because of adopting the washing-free manner, the effective components of the medicines can attach on the surface of the skin for a long time, which is convenient for absorbing the effective components of the medicines by the skin, plays a role of moistening the skin, and solves the problem that the treatment can not be carried out continuously because of the influence of an objective environment.

The invention provides a fragrance essence with bacteriostatic efficacy components and a preparation method thereof. The fragrance essence with bacteriostasis effect is prepared from acetaldehyde, hydroxycitronellal, pinene, sabinene, beta-myrcene, limonene, leaf alcohol, ligustral, benzaldehyde, linalool, Bergapten, caryophyllene, linalyl acetate, beta fenchyl alcohol, anthemene, Neryl propionate, Florol, benzyl acetate, geranyl acetate, citronellyl acetate, nerol, methyl salicylate, ethyl salicylate, ethyl salicylate, Beta Damascone, phenethyl alcohol, allyl amyl glycolate, ionone, methyl anthranilate, watermelon ketone, Ambrox, Methyl dihydrojasmonate, isoeugenol, thyme oil, eugenol and the like. The fragrant raw materials used are convenient in sources, and the obtained essence has thefragrance characteristics of fresh fragrance, flower fragrance, fruit fragrance and pungent fragrance, and also has the fresh feeling of forests and nature, the overall fragrance is fine and smooth,and the fragrance essence has bacteriostatic effect.

The application of the invention discloses a processing technology of green tea in the technical field of tea leaf processing. The processing technology comprises the following steps of performing tedding, fixation and rolling: selecting 3-5 parts of fresh and tender cucumbers and 10-15 parts of camellia oleifera tree tea leaves which are plump in fruit flesh and white, performing thorough cleaning, performing mixing, performing squeezing to obtain juice, performing filtration to obtain juice liquid, adding 5-8 parts of brown sugar water, performing uniform stirring to obtain mixed juice liquid, performing fixation to obtain fixation leaves, putting the fixation leaves into a rolling machine, performing rolling to obtain strips, and in the rolling process, spraying the mixed juice liquid on the surfaces of the tea leaves, wherein the humidity of the surfaces of the tea leaves in the spraying process is 8-10%, spraying is performing once every 10 minutes, the rotational speed during rolling is 80-130r / min, and the rolling time is 1-1.5h; performing fermentation: uniformly spreading the rolled tea leaves on thin bamboo strips, wherein the spreading thickness is 3-5cm, the spreading time is 2-3h, and in the spreading process, steam obtained through high-temperature heating of the mixed juice liquid is released onto the tea leaves; and performing baking and screening. Compared with the prior art, the Zijuan green tea has the advantages that the bitter taste is decomposed, and the tea soup is clean, sweet, delicious and better in palatability, and can better meet requirements of tea leaf consumers for mouth feel and sense organ.

The invention relates to improvement of a sausage formula, and provides a glutinous rice sausage. The glutinous rice sausage is prepared from the following raw materials: large intestine corn, glutinous rice, shallot, mushroom, small shrimp, water, condiments and a cotton thread. According to the glutinous rice sausage, the appetites of people are increased; the nutrient is increased; the glutinous rice sausage is simple to prepare, abundant in nutrient, fresh and delicious in flavor, mellow and strong in flavor, long in aftertaste, and relatively fragrant to chew, is superior to sausage products in other countries, is one of the traditional specialty foods in China, and is hopefully well known all over the world.

The invention discloses Pu'er ginger tea for preventing common cold and a preparation method thereof. The method comprises the following steps of: weighing 5 to 20 parts of sun-dried tea and 1 to 6 parts of ginger, extracting the ginger by using ethanol, adding pure water to dilute an extract, uniformly mixing the diluted extract and the sun-dried tea, and fermenting by adopting a known Pu'er tea piling process to obtain the Pu'er ginger tea. In the method, the ginger and the tea are organically mixed by utilizing tea post-fermentation process conditions, and the solubility and the absorptivity of a medicament are greatly improved because the medicament is combined with the tea in the Pu'er ginger tea, so that the therapeutic effect of health preservation is strengthened. The production process is simple; the product has unique taste; and the pharmacological research and the clinical application prove that the Pu'er ginger tea has remarkable therapeutic effects of preventing common cold and resisting oxidation.

The invention relates to ice blocks with beer yeast live bacteria and a preparation method, belongs to the technical field of brewing of beer and particularly relates a live yeast bacteria conservation method for preparing draft beer, namely fresh beer. The ice blocks contain beer yeast solution, and the beer yeast bacteria in the beer yeast solution are still live; according to the volume ratio of liquid, the ice blocks comprise 900-970 parts of clean water and 30-100 parts of the beer yeast solution; the ice blocks are formed by uniformly mixing the clean water with the beer yeast solution according to the volume ratio and then freezing; and the beer yeast solution is yeast solution for preparing the beer, and the live yeast are contained in the beer yeast solution. The ice blocks have the advantages that as long as the ice blocks are melted in pasteurimd beer under the normal temperature state of 10-40 DEG C, the ice blocks with the beer yeast live bacteria can turn the pasteurimd beer to the fresh beer, the problem that the fresh beer can not be conserved for a long time can be solved, the transportation cost is saved and the current waste of the fresh beer is reduced.

The invention discloses a lavender tablet and a manufacturing process thereof. The lavender tablet is made into a tablet shape through the processes of material selection, crushing, material dispensing, stirring, pelleting, drying and tabletting, and then packaged. The lavender tablet not only has the original characteristics and efficacies of lavenders and can be used for aromatherapy, parasite expelling and moth repelling, but also is convenient to store, transport, carry, use and keep; and the lavender tablet conforms to a habit of using the existing pills and tablets developed since people use mothballs for a long time. And more important, the lavender tablet can completely replace mothballs made of natural camphors and mothballs made of naphthalines.

The invention provides Hizikia fusifarme instant soup and a making method thereof. The Hizikia fusifarme instant soup mainly comprises Hizikia fusifarme, mushroom, egg, beef, carrot and the like. The making method mainly includes: preprocessing the raw materials, cooking and seasoning, performing freeze drying, sterilizing and packaging. The Hizikia fusifarme instant soup has the advantages that the Hizikia fusifarme instant soup is nutritious, delicious, convenient to eat and convenient to store, has various healthcare functions such as enhancing immunity, resisting tumor, lowering blood sugar and lowering blood lipid, and can be often eaten in daily diet.

The invention discloses a banana peel enzyme fermentation method. The banana peel enzyme fermentation method comprises the following steps: (1) cleaning the banana peels, chopping, soaking in a soaking solution for 3 to 4 hours, filtering, and performing the composite enzyme enzymolysis for the banana peel residues; (2) sterilizing the enzymolyzed banana peel residues, inoculating an activated strain, fermenting for 3 to 4 days, and obtaining a banana peel fermentation solution; and (3) uniformly mixing the banana peel fermentation solution, alpha-arbutin, thiamine mononitrate and disodium creatine phosphate, adding into a vacuum freeze drying machine, drying until the water content is less than 5 percent, and obtaining enzyme powder. The prepared banana peel enzyme is fresh in aroma, hasfermentation fragrance, pure acidic taste, looseness and gloss; and compared with the enzyme products on the market, the protease activity, the SOD activity and the lipase content in the prepared banana peel enzyme powder are significantly improved, probiotics in the product is efficiently reserved, and the product quality can be improved.

The invention discloses a preparation method of instant edible mushroom crisp chips with jasmine flower aroma. The method comprises the following steps: (1) raw material pretreatment; (2) color protection, and sulfur removal; (3) deactivation of enzymes; (4) impregnation; (5) rinsing, and draining; (6) quick freezing; (7) low temperature vacuum frying; (8) centrifugal deoiling; (9) jasmine flowerscenting, (10) thermal insulation; and (11) packaging. The preparation method of the instant edible mushroom crisp chips with the jasmine flower aroma adopts a combination of various edible fungi to gain a unique flavor, and adopts a combination of jasmine flower scenting, low temperature vacuum frying, centrifugal deoiling, heat preservation and aroma increase to maintain the nutrients and fungusflavor of edible fungi and maintain the crispness of edible fungi after frying. The instant edible mushroom crisp chips with the jasmine flower aroma have the advantages of scent of jasmine, unique flavor, abundant nutrients, safety, and health, and are an instant snack food for all ages.

The invention discloses a stir-frying method of salted pumpkin seeds. The stir-frying method of the salted pumpkin seeds specifically comprises the following steps of putting pumpkin seeds into a basin containing warm water, and removing unqualified pumpkin seeds which float on the warm water; adding biologic enzymes, and carrying out stirring so as to wash the pumpkin seeds; air-drying the thoroughly washed pumpkin seeds, and drying the air-dried pumpkin seeds by using an oven; pouring the dried pumpkin seeds into a pan, and adding honey, fennels, star anises, Chinese cinnamon, Chinese prickly ash, dried orange peel, old ginger, garlic cloves, bone soup and white granulated sugar until the pumpkin seeds are covered; carrying out cooking until the mixture is boiling, and keeping boiling for 0.5-1 hour; fishing the cooked pumpkin seeds out, putting the pumpkin seeds in a pan, adding a small amount of lard, carrying out stir-frying until the pumpkin seeds and the lard are hot, and adding an edible salt solution; turning off the fire, carrying out stir-frying by utilizing remaining heat until the temperature is cooled to room temperature; and then, air-drying the pumpkin seeds, and putting the air-dried pumpkin seeds into an oven so as to carry out salting and quick-frying to obtain the salted pumpkin seeds. Raw materials are rationally selected and proportioned according to the stir-frying method of the salted pumpkin seeds so that the prepared salted pumpkin seeds are yellowish-white in surface color, bright in luster, pleasant and mellow in aroma, flaky and refreshing in taste, delicious and crispy, and have rich nutrition and high nutritional values; and thus, the salted pumpkin seeds are suitable for people of all genders and ages.

The invention discloses a preparation method of caramel sunflower seeds. The preparation method of the caramel sunflower seeds specifically comprises the following steps: putting sunflower seeds in a basin with warm water; removing floating unqualified sunflower seeds; elutriating the sunflower seeds; airing the cleaned sunflower seeds, and then, putting the sunflower seeds in an oven for baking; pouring the baked sunflower seeds into a pot; adding brown sugar, bee milk, white granulated sugar, sugarcane juice, dried tangerine peel powder, cinnamon powder, ground pepper, aniseed, garlic flakes, cloves, chicken essence, spiced salt, bone soup and fruit juice until the sunflower seeds are soaked; boiling the mixed liquor; fishing out the sunflower seeds, and adding a small amount of olive oil into the pot; stir-frying the sunflower seeds until the sunflower seeds are hot, and then, adding the brown sugar, bee milk, white granulated sugar and sugarcane juice; turning off the fire, and then, stir-frying the sunflower seeds by virtue of residual heat; and sprinkling cumin, and stir-frying the sunflower seeds, thereby obtaining stir-fried caramel sunflower seeds. According to the preparation method disclosed by the invention, by virtue of reasonable selection of the raw materials and reasonable proportioning of the raw materials, the prepared caramel sunflower seeds are white-in-yellow in surface color, bright in luster, refreshing in aroma, crispy and fragrant in taste, rich in nutrient, suitable for people of all ages to eat, and high in health preservation value.

The invention provides a medicinal liquor for treating abdominal pain and a preparation method of the medicinal liquor. The medicinal liquor is prepared from a corn wine, a ciliatenerve knotweed root, pepper, a bitter bamboo shoot and fructus cinnamoii. Various medicines supplement one other and work together to achieve the medicinal effect by adopting the corn wine as a medicinal usher, so that the medicinal liquor has a very significant effect on the diseases such as abdominal pain and abdominal distention, nausea and vomiting and a fever headache caused by diarrhea, dysentery and an eruptive disease, the preparation method is simple, and the medicinal liquor is convenient to take and is very applicable especially in some cases of shortage of doctors and medicines.

The invention discloses a novel processing method for hickory. The novel processing method for hickory specifically comprises the following steps: manually selecting high-class hickory, deactivating enzymes and breaking hulls and then using water for washing the hickory nuts after hulls are broken; putting the cleaned hickory nuts into a big boiler, frying for drying and then pouring into a defined amount of olive oil for stir-frying till the hickory nuts become yellow; taking out, standing by and cooling; adopting white granulated sugar, brown sugar, honey, salt, lard oil, flavoring butter essence, coix seed powder, bighead atractylodes rhizome powder, corn powder, barley flour, coconut juice and sweet-scented osmanthus for preparing seasoner and then boiling for 2-3h with soft fire; putting hickory nuts, soaking till being tasty, fishing out, standing by and then spraying essence and baking for a period of time, thereby acquiring the hickory nuts. According to the invention, the raw materials are reasonably selected and blended; the prepared hickory nuts are in yellow and white color on the surface, is bright and glossy, has refreshing fragrance, tastes crispy and cool, is rich in nutrition and is suitable for people of all ages and both sexes; the processing method and the processing equipment are mature and large-scale production can be realized.

The invention discloses a traditional Chinese medicine essential oil for relieving fatigue. The traditional Chinese medicine essential oil is prepared from the following bulk drug substances in parts by mass: 9-16 parts of rhizoma gastrodiae, 5-10 parts of eriobotrya seguinii, 10-20 parts of pogostemon cablin, 8-16 parts of fructus psoraleae, 4-9 parts of raspberry, 9-16 parts of asarum sieboldii, 8-12 parts of dried ginger, 6-10 parts of leptochloa chinensis, 8-12 parts of parasitic loranthus, 9-16 parts of gardenia jasminoides, and an appropriate amount of each of melissa essential oil, spearmint essential oil, rosemary essential oil and sweet almond oil. According to the traditional Chinese medicine essential oil for relieving fatigue and the preparation method of the traditional Chinese medicine essential oil, the Chinese medicinal herbs and the natural extracting essential oils are adopted as the raw materials, so that toxic and stimulating substances are not contained, side effects on human bodies after long-term use are not caused, people are not addicted, and high safety and efficacy are achieved; besides, the contained essential oils do not generate other dangerous chemical substances after being mixed, therefore a fresh and cool fragrance is achieved, qi and blood flow freely and fatigue nerves of human bodies are fully activated through circulation of channels and collaterals.

The invention discloses a formula and preparation method of substitutional tea containing ornithogalum caudatum ait, and relates to the technical field of traditional Chinese medicines. The formula isprepared from the ornithogalum caudatum ait and ingredients according to a mass ratio of (15-20): (3-5); and the ingredients consist of 9-14 parts of pericarpium citri tangerinae, 5-7 parts of radixglycyrrhizae, 5-10 parts of arillus longan, 3-5 parts of semen cassiae, 2-4 parts of fructus citri sarcodactylis, 5-6 parts of fructus jujubae and 1-4 parts of herba taraxaci. The preparation method comprises the following steps: washing the ornithogalum caudatum ait; decocting the ingredients, and soaking the ornithogalum caudatum ait in a decoction; performing enzyme deactivation; performing twisting; cutting the components into sections; and frying the components to be dry so as to obtain a finished product. The ornithogalum caudatum ait is soaked in the decoction of traditional Chinese medicinal materials such as the pericarpium citri tangerinae and the radix glycyrrhizae, the taste of the ornithogalum caudatum ait can be enriched, the edible nutritional value of the ornithogalum caudatum ait can be increased, and nutrient substances in the ornithogalum caudatum ait can be released to the maximum extent through the twisting mode; and by enzyme deactivation operation, enzymes in theornithogalum caudatum ait can be quickly inactivated, and meanwhile, thermal decomposition of a large number of nutrient substances is avoided.

The invention discloses a petal incense material and a production method thereof, and belongs to the technical field of materials. The production method of the petal incense material comprises the following steps: picking fresh tea shoot tips, conducting airing after cleaning is conducted, stir-frying the cleaned aired tea shoot tips over a low heat until the cleaned aired tea shoot tips are softand send forth fragrance, and conducting grinding after the cleaned aired stir-fried tea shoot tips are taken out and cooled to produce tea powder; picking natural flowers and weeds, conducting cleaning, and removing moisture on surfaces to make the cleaned flowers and weeds present wilted states; mixing the obtained natural flowers and weeds which present wilted states and the obtained tea powder, and then conducting rolling; pouring half of a material obtained from rolling into a container pervious to visible light, adding an enzyme for even stirring, and allowing fermentation; and evenly mixing a fermented material, the unfermented material, auxiliaries and binders, conducting baking, pressing an obtained material into a mould for extrusion forming, and then conducting freeze-drying toproduce the petal incense material. According to the provided material, with the various kinds of fresh natural flowers and weeds as raw materials supplemented by tea, the composition is fragrant, functional, natural and healthy; and the adopted auxiliaries and binders are edible so that not only can eating be facilitated, but also the petal incense material can be directly used as incense.

The invention provides a brewing process of organic pure grain agilawood romantic charm wine. The brewing process comprises the steps that screening materials, filtering and rinsing, pulverizing, stirring, steaming, saccharification, fermentation and distillation are performed, specifically, an empty bottle is first steamed when steaming the materials, after airflow rises for 8 minutes, red grains, millet, agilawood, malt meal and hops are put in the empty bottle, a layer of materials is added after a layer of air rises, and the material are added to the bottle mouth in sequence and cooked for1.5 hours; distiller's yeast is added at 35DEG C when saccharification, 1.36 kilograms of distiller's yeast and 2.5 kg kilograms of pure grain natural yeast powder are added in every 100 kilograms and stirred evenly and put into a cylinder to maintain the temperature of the materials at 35 DEG C, and saccharification is performed for 24-36 hours; 0.9 kilogram of red vinasse and 1.8 kilograms of distiller's yeast powder are added during fermentation and put into the brewing cylinder for fermentation when the temperature of the materials is dropped to 35 DEG C; and the temperature is controlledat 36 DEG C on the first day and gradually decreased on the second day, when the temperature of the materials is dropped to 28-30 DEG C on the seventh day, extractive distillation is carried out, andthe materials are all distilled to obtain the wine. The brewing process enables nutrients of vinosity molecules to be rich, the taste is soft, the wine appearance is orange yellow and is clear and transparent, no impurity and foreign matter is generated, the alcohol content is about 53, and the acidity is less than 0.5.

The invention discloses Chinese yam meatballs and a preparation method thereof. The Chinese yam meatballs are prepared from the following raw materials in parts by weight: 200-300 parts of streaky pork, 30-40 parts of Chinese yams, 10-20 parts of glutinous rice powder, 10-20 parts of sorghum flour, 10-20 parts of lentinus edodes, 10-20 parts of egg white, 15-25 parts of cooking wine, 2-4 parts of table salt, 3-5 parts of five-spice powder, 3-5 parts of white granulated sugar, 4-6 parts of ginger and 6-8 parts of green onions. The Chinese yam meatballs have delicious taste, refreshing fragrance, unique flavor and abundant nutrition, and have the effects of supplementing nutrition and nourishing, enhancing organism immunity, tonifying qi and invigorating pulse, and preventing vascular sclerosis, namely lowering blood pressure; and the nutrition and the taste of meat are locked and the meat is tender and delicious.

The invention provides an instant semen coicis and radix puerariae plant drink and a preparation method thereof. The plant drink is prepared from raw materials including radix puerariae and semen coicis, the prepared instant plant drink has pure aroma, tastes refreshing and unique and has a healthcare effect, and the prepared powdery instant semen coicis and radix puerariae plant drink has four characteristics of being ecological, scientific, convenient and healthy.

The invention provides an instant mint and coix seed plant beverage and a preparation method thereof. The plant beverage is prepared from mint and coix seeds as raw materials. The instant mint and coix seed plant beverage, which is processed into a powder, has a pure fragrance and refreshing and unique taste, has health-care functions, and is ecologic, scientific, convenient and health-caring.

The invention relates to the technical field of wine making, in particular to a traditional Chinese medicine distiller's yeast and a distiller's yeast preparation process. The distiller's yeast uses rice, wheat bran and peas as nutrition agents; various kinds of traditional Chinese herbal medicine are used as fermentation agents, aroma-producing substances, taste-producing substances, harmful bacterium inhibiting substances and special flavor substances, so that the made Baijiu has the special flavor of the traditional Chinese medicine; meanwhile, the added peas are also special flavor substances in the Baijiu fermentation process; through the addition of the peas, the traditional Chinese flavor of the Baijiu and the wine taste are better fused and cooperated; the total acid and total ester content in the made Baijiu is twice higher than that of the conventional Baijiu; after storage for one month, the fresh flavor of the Baijiu is obviously eliminated; after storage for 8 months, theslight aging flavor can be realized; the aging speed is obviously higher than that of conventional Baijiu during the storage of the Baijiu; the taste change trends are better.