37results about How to "Retain vitamins" patented technology

The invention discloses a milk beverage and a preparation method thereof, and particularly relates to a compound protein milk beverage and a preparation method thereof. The compound protein milk beverage disclosed by the invention is prepared from the following raw materials in percentage by mass: 3-6% of a walnut-peanut butter, 0.5-2% of whole milk powder, 3-6% of white granulated sugar, 0.2-1% of emulsion stabilizer, 0.01-0.06% of sweetening agent, 0.02-0.1% of essence, and the balance of water. The preparation method comprises the following steps of: roasting, grinding, proportioning, homogenizing and sterilizing. The compound protein milk beverage disclosed by the invention combines the animal proteins of milk and the vegetable proteins of peanuts and walnuts, and retains the nutrient substances such as protein, fat, vitamins, trace elements and the like, thereby achieving an effect of nutrition complementation and improving the taste. According to the preparation method, the utilization rate of peanuts and walnuts is improved, the waste and the pollution are reduced, and the full-bodied flavors of walnuts and peanuts are kept to the maximum; and the energy consumption in the production process can be reduced to the maximum, the production time is shortened, and the stability of product quality is improved.

The invention discloses a preparation method for Chinese sauerkraut. The method comprises the following steps: using fresh vegetables as raw materials, sorting, selecting, cleaning up, then drying to remove 60-70% of moisture, cutting the fresh vegetables into fragments, kneading and rubbing to remove a majority of residual moisture in vegetables, filling the vegetables into a vacuum enamel can while compressing to exhaust, sealing the can for fermentation, removing moisture in the can under the vacuum state periodically, stopping sealing the can after the fermentation for 7-15 days, adding salt, uniformly mixing the salt with the vegetables, so as to obtain the final product. The method is scientific and reasonable and facilitates large-scale production, besides, the preparation technology is excellent in stability, and the prepared Chinese sauerkraut is excellent in mouthfeeling and stable in quality; the Chinese sauerkraut prepared by adopting the method is nutrient-rich, delicious in taste, sour, appetizing and tasty, and promotes the secretion of saliva or body fluid, thereby being a green food suitable for people of all ages.

The invention relates to the technical field of food processing and particularly relates to red raspberry complex fruit wine and a preparing method thereof. The complex fruit wine is prepared from the following effective ingredients: 200-300 parts of red raspberry, 100-200 parts of black raspberry, 20-40 parts of sea buckthorn fruit, 20-40 parts of blueberry, 20-40 parts of bilberry fruit, 10-15 parts of Lycium ruthenicum, 10-15 parts of mulberry leaves, 10-15 parts of carrots, 10-15 parts of jujubes, 5-10 parts of green tea, and 5-10 parts of semen cassiae. With synergistic effect of nutritional ingredients in all raw materials, the red raspberry complex fruit wine has the function of obviously protecting eye vision, relieving visual fatigue and enhancing immunity. In the preparing method, the quality of fruit wine is improved by controlling fermentation and enzyme hydrolysis and extracting effective ingredients, and the fruit wine is aromatic in fragrance and appropriately sweet and sour in taste and perfectly bright red in color.

The invention discloses a superhigh-pressure fresh keeping method for fresh rosa roxburghii. The superhigh-pressure fresh keeping method comprises the following steps of cleaning the rosa roxburghii: cleaning the rosa roxburghii with ultrasound high-pressure water cleaning equipment for 15-25 minutes; removing stabs of the rosa roxburghii: removing the external stabs of the rosa roxburghii fruits with a rotary mill; weighing the rosa roxburghii and loading the rosa roxburghii in bags: based on the unit of 3-8 kilograms of the rosa roxburghii in each bag, loading the rosa roxburghii in HDPE bags; injecting water for vacuum sealing: injecting reverse osmosis water to the HDPE bags loaded with the rosa roxburghii, and performing vacuum sealing to form rosa roxburghii water bags; using a superhigh-pressure processing technique, putting the rosa roxburghii water bags in a processing container of a high-pressure processing machine, and applying stationary liquid pressure of 100-800MPa, wherein the processing time is 5-10 minutes; and taking out the processed rosa roxburghii water bags, and preserving the rosa roxburghii water bags under normal atmospheric temperature. According to the superhigh-pressure fresh keeping method disclosed by the invention, the original flavor and the nutrient value can be maintained, the refrigeration and circulation shelf life can be prolonged, and the superhigh-pressure fresh keeping method has the same food safety grade as a conventional thermization method, and maintains the characteristics of flavor and the like.

The present invention relates to saccharification process, and is especially low temperature double enzyme corn powder saccharifying process. The technological scheme of the present invention includes dry or wet crushing corn in a planetary ball mill, and saccharifying corn powder or corn starch in a double enzyme process. The present invention describes the effects of material granularity, material liquid concentration, liquefying temperature, enzyme amount and other factors on the liquefying speed and glucose conversion rate, and develops low temperature corn powder saccharifying process. The present invention has lower liquefying temperature, low power consumption, high glucose conversion rate, well preservation of protein, fat, inorganic elements, vitamins and components in corn material, and simple technological process.

The invention discloses a formula of intestine-protecting and lead-excreting fruit cakes and a processing method of the intestine-protecting and lead-excreting fruit cakes. The formula comprises the following raw materials in percentage by weight: 10%-40% of red dates, 5%-20% of crataegus pinnatifida bunge, 1%-5% of rosa laevigata michx, 1%-40% of malt syrup, 1%-20% of stachyose, 0.5%-1% of carrageenan, 0.5%-1% of pectin, 0.5%-1% of konjac glucomannan, 0.01%-0.05% of zinc gluconate, 0.01%-0.05% of calcium gluconate, 0.4%-2% of citric acid and 0.04%-0.2% of sodium citrate. The processing method comprises the following steps: selecting and processing fruits, and preparing auxiliary materials; washing and pre-boiling; crushing, pulping and grinding; sugaring, gelling, boiling, pouring and molding, drying and packaging a finished product to prepare the product. The prepared fruit cakes are transparent and brown and contain few red date peels and crataegus pinnatifida bunge peels; the fruit cakes have moderate sweetness and have the fruit flavors of the red dates, crataegus pinnatifida bunge, and rosa laevigata michx, and are of a snack food suitable for people of all ages; and stachyose and amino acids in fruits and the like can be used for reducing the absorption of lead in intestinal tracts, and pectin, the red dates, crataegus pinnatifida bunge and the like also can accelerate the metabolism of the lead so that the intestinal tracts can be protected.

The present invention relates to the technical field of bamboo shoot product processing, and especially relates to winged prickly ash-flavored seasoned bamboo shoot slices and a preparation method thereof. The winged prickly ash-flavored seasoned bamboo shoot slices in the invention are prepared from the following raw materials in parts by weight: 100 parts of bamboo shoot slices, 10-13 parts of thick broad-bean sauce, 2-2.5 parts of winged prickly ash oil, 0.3-0.4 part of beef powder, 0.15-0.2 part of yeast powder, 0.15-0.2 part of flavor peptide, 0.3-0.4 part of I+G (disodium inosine 5'-monophosphate and disodium guanosine 5'-monophosphate), 1-1.5 parts of sodium glutamate, 0.3-0.4 part of white granulated sugar, 0.03-0.05 part of potassium sorbate, 0.03-0.05 part of sodium dehydroacetate and 0.01-0.02 part of disodium ethylenediamine tetraacetate. With the above components, the winged prickly ash-flavored seasoned bamboo shoot slices which are prepared by the steps of raw material pretreatment, first-time color-protection and brittleness-keeping treatment, second-time color-protection and brittleness-keeping treatment, stirring and packaging and sterilization treatment have thecharacteristics of a unique flavor, good taste and luster, high nutrient component content and high safety quality.

The invention relates to ready-to-eat Hani terraced field red rice flour and a preparation method thereof. The ready-to-eat Hani terraced field red rice flour comprises the following components by a mass ratio formula of Hani terraced field red rice flour, glutinous rice flour, purple rice flour, coarse rice powder and crystal sugar powder in the ratio of the Hani terraced field red rice flour tothe glutinous rice flour to the purple rice flour to the coarse rice powder to the crystal sugar powder being 50 to 15 to 15 to 10 to 10, wherein the Hani terraced field red rice flour is ultrafine flour obtained through the steps of cleaning the Hani terraced field red rice flour, performing soaking, performing cooking for enabling the Hani terraced field red rice flour to be cooked, performing stir-frying and performing crushing until the particle diameters are 200 meshes. According to the made ready-to-eat Hani terraced field red rice flour, the nutrient and function components of the Haniterraced field red rice are reserved to the maximum extent, and the Hani terraced field red rice flour is rich in nutrition and convenient to eat.

The invention discloses hair washing soap containing hibiscus and a preparation method thereof. The hair washing soap is prepared from, by weight, 6-8 parts of hibiscus leaves, 30-50 parts of camelliaoil, 10-30 parts of coconut oil, 10-25 parts of castor oil, 10-25 parts of canola oil, 1-5 parts of macadimia nut oil, 33-35 parts of distilled water and 13-15 parts of NaOH. According to the hair washing soap, purely natural vegetable oil and hibiscus juice are adopted, a cold low-temperature soap-making method is adopted, nutrient components of vitamins, protein and the like in grease are retained to the largest extent, and glycerinum is generated; the effects of removing dirt, moisturizing hair and resisting oxidation are achieved, and the hibiscus juice achieves the effects of resisting bacteria, diminishing inflammation, softening hair.

The invention discloses a making method of stomach-nourishing Liupao tea. The making method includes the following steps: spraying diluted fermentation liquor on fresh Liupao tea leaves in an enclosed environment and standing for 50-52 hours; performing fixation at low temperature; performing pile fermentation; performing low-temperature drying, sieving and blending; performing pile fermentation; performing low-temperature drying; carrying out spraying; carrying out rapid cooking; performing spraying and pressure forming; spraying an aging bunker prior to aging and packaging. The fermentation liquor is prepared through the following steps of mixing cleaned fresh hawthorn and fresh tangerine peels prior to adding water and black sugar, performing non-sealed fermentation for 10-12 days prior to sealed fermentation for 6-8 months, and taking liquid after filtration; the weight ratio of fresh hawthorn, fresh tangerine peels, water and black sugar is 1.8-2.0:1.1-1.3:10:1. Through the making method, the problem that the existing making method of stomach-nourishing Liupao tea is high in energy consumption and a quality of finished tea is affected can be solved.

The invention discloses a milk beverage and a preparation method thereof, and particularly relates to a compound protein milk beverage and a preparation method thereof. The compound protein milk beverage disclosed by the invention is prepared from the following raw materials in percentage by mass: 3-6% of a walnut-peanut butter, 0.5-2% of whole milk powder, 3-6% of white granulated sugar, 0.2-1% of emulsion stabilizer, 0.01-0.06% of sweetening agent, 0.02-0.1% of essence, and the balance of water. The preparation method comprises the following steps of: roasting, grinding, proportioning, homogenizing and sterilizing. The compound protein milk beverage disclosed by the invention combines the animal proteins of milk and the vegetable proteins of peanuts and walnuts, and retains the nutrient substances such as protein, fat, vitamins, trace elements and the like, thereby achieving an effect of nutrition complementation and improving the taste. According to the preparation method, the utilization rate of peanuts and walnuts is improved, the waste and the pollution are reduced, and the full-bodied flavors of walnuts and peanuts are kept to the maximum; and the energy consumption in the production process can be reduced to the maximum, the production time is shortened, and the stability of product quality is improved.

The invention relates to a health fruit and vegetable juice and a preparation method thereof. The health fruit and vegetable juice comprises, by weight, 10-30 parts of honey, 5-10 parts of a carrot juice, 3-6 parts of a celery juice, 2-5 parts of a blueberry juice, 1-2 parts of a mango juice, 1-3 parts of a lemon juice, 0.5-2 parts of vitamin C, 1-5 parts of a stabilizer, 0.3-0.5 part of sodium D-isoascorbate, and 50-80 parts of water. According to the present invention, the pure natural fruits and the vegetables are subjected to mixed extraction to obtain the health fruit and vegetable juice, the taste and the flavor of the health fruit and vegetable juice are increased through the lemon juice and the honey, other food additives are not added, the nutritive value is high, and the cardiovascular function is beneficially enhanced by adding the celery juice.

The invention provides a daylily and scented tea beverage. A preparation method of the daylily and scented tea beverage is characterized by comprising the following steps of sequentially mashing daylily flowers, performing filtering, performing sterilizing, and performing centrifugation so as to obtain daylily flower filtrate; sequentially leaching black tea, and performing filtering to obtain black tea filtrate; mixing the daylily flower filtrate with the black tea filtrate, and regulating the sugar-acid ratio so as to obtain the daylily and scented tea beverage. According to the prepared daylily and scented tea beverage, original nutrient substances of the daylily flowers are reserved, and the fragrance well combines the fragrance of the daylily flowers and the fragrance of the black tea.

The invention discloses a preparation method of low-sodium fresh salmon floss for children, which comprises the following steps: cooling salmon, and scaling, slicing, fishbone removing and fat line removing the cooled salmon; cutting the salmon subjected to fat line removal treatment into blocks, loading the blocks of the salmon into a sealing bag, and vacuumizing; putting the salmon in the sealed bag into a low-temperature slow cooking machine for cooking; and twisting the cooked salmon meat into a fluff shape, and then performing baking so as to obtain the low-sodium fresh salmon floss for children. The preparation method of the low-sodium fresh salmon floss for children, disclosed by the invention, has the beneficial effects that a low-temperature slow cooking and freshness locking technology is adopted for heating in a low-temperature cooking process, so that the protein of the salmon meat is not lost, and the nutritional ingredients of the salmon meat are locked.

The invention discloses a preparation method for Hakkas pickled vegetables. The preparation method comprises the following steps: fresh vegetables are used as raw materials, after the vegetables are preprocessed, the vegetables is dries to remove 30-50% of moisture in the vegetables, the vegetables are cut into segments and are loaded into a vacuum mixing pot to be mixed and processed under vacuum, and 1-2% of salt is added into the pot when the vegetables in the pot are mixed and processed; then, the vegetables are loaded into a container of which the bottom is provided with a drainage pipe to be compacted, the drainage pipe is opened all the time for draining water, the vegetables are drawn out of the container after 5-7 days, 1-2% of salt is added into the vegetables to be mixed evenly, and then the vegetables are loaded into the previous container again to be compacted; the drainage pipe is opened all the time for draining water, then the vegetables are stored in the container for 70-120 days, and after the pickled vegetables are qualified through inspection, the pickled vegetables are obtained. The method disclosed by the invention is scientific and reasonable, the pickled vegetables are convenient for mass production, and the stability of a preparation technology is good; the prepared pickled vegetables are stable in quality, good in mouth feel, rich in nutrition, aromatic and rich in taste, rich in acid and fragrance, and are capable of stimulating the appetite and promoting salivation, so that the pickled vegetables are green food suitable for old and young.

The invention provides a making method of parboiled rice capable of clearing heat and having rice dumpling fragrance. The making method comprises the following steps of performing preset impurity removal treatment on a raw material namely rice; performing extraction to obtain a reed leaf, honeysuckle flower and dandelion leaching solution; mixing the leaching solution with water according to a first proportion by weight to obtain a soaking solution; mixing the soaking solution with the raw material namely rice according to a second proportion by weight, performing soaking under a first presettemperature for a first preset time until the water content of the raw material namely rice is not less than a preset value; performing cooking in a high-pressure cooking pot for a preset time, then performing segmented drying, and after the segmented drying, performing rice milling; and performing forced ventilation, performing rice polishing, reducing the temperature, and performing vacuum packing so as to obtain finished products namely the parboiled rice. According to the making method of the parboiled rice capable of clearing heat and having rice dumpling fragrance provided by the invention, the parboiled rice which is better in flavor, uniform in rice color, good in palatability and capable of clearing heat is obtained, most of vitamins and minerals of original rice are reserved in the product namely the parboiled rice, and the parboiled rice is more balanced and reasonable in nutrients, convenient to eat, nutritive and economic.

The invention discloses a preparation method for Hakkas pickled vegetables. The preparation method comprises the following steps: fresh vegetables are used as raw materials, after the vegetables are preprocessed, the vegetables is dries to remove 30-50% of moisture in the vegetables, the vegetables are cut into segments and are loaded into a vacuum mixing pot to be mixed and processed under vacuum, and 1-2% of salt is added into the pot when the vegetables in the pot are mixed and processed; then, the vegetables are loaded into a container of which the bottom is provided with a drainage pipe to be compacted, the drainage pipe is opened all the time for draining water, the vegetables are drawn out of the container after 5-7 days, 1-2% of salt is added into the vegetables to be mixed evenly, and then the vegetables are loaded into the previous container again to be compacted; the drainage pipe is opened all the time for draining water, then the vegetables are stored in the container for 70-120 days, and after the pickled vegetables are qualified through inspection, the pickled vegetables are obtained. The method disclosed by the invention is scientific and reasonable, the pickled vegetables are convenient for mass production, and the stability of a preparation technology is good; the prepared pickled vegetables are stable in quality, good in mouth feel, rich in nutrition, aromatic and rich in taste, rich in acid and fragrance, and are capable of stimulating the appetite and promoting salivation, so that the pickled vegetables are green food suitable for old and young.

The invention discloses a high-cellulose functional jujube fermented beverage and a preparation method thereof, belonging to the technical field of preparation of functional beverages. The invention adopts crushing, enzymatic hydrolysis, leaching, filtering and clarification, inoculates gluconacetobacter WM407-1 yeast according to a certain ratio, and ferments to produce jujube fermented beverage with high dietary fiber and high lactone content. The invention does not add any other substances in the process of preparing the compound jujube fermented beverage, and the high sugar content in the jujube extract is greatly reduced in the extraction process. Low sugar and high dietary fiber content is suitable for the dietary trend of modern people and has a good application prospect.

The invention relates to a litchi jelly and a preparation method thereof, and belongs to the technical field of fruit juice processing. The litchi jelly comprises the following components in parts byweight: 20-40 parts of litchi pulp, 60-70 parts of a litchi juice, 7-10 parts of a natural pectin extract, 1-5 parts of fructooligosaccharide, 1-5 parts of isomaltulose, 0.2-0.3 part of citric acid, and 0.1-0.3 part of potassium sorbate. The preparation method comprises: sorting and selecting litchi, performing washing, performing peeling and pitting, performing blanching, performing juicing, performing cooking, performing packaging, and performing sterilization, and finally the ''Q-elasticity and smoothness and rich flavor'' litchi jelly product is prepared. The jelly can retain a variety ofnutritional ingredients such as amino acids and vitamins of litchi to the greatest extent, can maintain the taste of fresh litchi, and has unique flavor, strong storage resistance, convenient eating,and excellent sales prospects.

The invention discloses a juice extractor which comprises a speed reduction mechanism, a holder and a squeezing mechanism. The holder is detachably arranged at the two ends of the speed reduction mechanism and comprises a motor therein. The speed reduction mechanism is provided with an input end in rotary connection with the motor and with at least one output end. The squeezing mechanism is in rotary connection to one of the output ends. The beneficial effects of the invention reside in that the holder, the speed reduction mechanism, the squeezing mechanism and a rapid cutting mechanism are all independent components and all the components can be detachably connected. The juice extractor is easy to assemble and convenient to use and clean.

The invention discloses sweet-scented osmanthus honey-processed cherry tomato, which are prepared from the following raw materials in parts by weight: 4-6 parts of cherry tomatoes, 2.4-2.6 parts of white granulated sugar, 2.3-2.6 parts of honey and 0.4-0.6 part of sugared sweet-scented osmanthus sauce. The method comprises the following steps: peeling cherry tomatoes, pickling the peeled cherry tomatoes with white granulated sugar and honey, and spraying the sweet osmanthus sauce on the pickled cherry tomatoes. The nutrient substances such as vitamins and the like and sour, sweet and refreshing taste of the cherry tomatoes are reserved, the sour taste of the cherry tomatoes is neutralized with the white granulated sugar and the honey, the sweet osmanthus fragrance of the sugared sweet osmanthus sauce is added, the sugared sweet osmanthus sauce is good in color, aroma and taste, and meanwhile, due to the fact that the cherry tomatoes serve as the main food material, compared with common desserts and desserts, the calorie and the sugar degree are low.

The invention discloses a milk custard, especially a mango ice-fruit milk custard, which is characterized by mixing 20 to 100 parts by weight of mango ice fruit and 100 to 200 parts by weight of milkcustard. The milk custard intelligently utilizes the characteristics of similar sticky characteristics of the mango sticky liquid and the milk custard sticky liquid and good compatibility, which not only enhances the smooth taste of the milk custard, but also contains nutrients such as unique vitamins, proteins and minerals of mango, and the aroma of mango and the aroma of milk custard complementeach other, greatly improving the quality of the dessert.

The invention discloses a preparation process of hydrogen-rich burdock wine. Burdock fermented wine is prepared for later use by taking GJYI1 as a fermentation strain by using a traditional fermentation technology; fresh burdock roots are crushed at a low temperature, subjected to wall breaking, and squeezed for later use; a base wine is selected from Gujinggong liquor of which the alcohol content is reduced by electrolyzing alkalescent hydrogen-rich water; and the burdock fermented wine, the freshly squeezed burdock juice and the base wine are blended according to a scientific proportion, and finally the burdock wine is prepared through a low-temperature freezing and filtering technology and a low-temperature ultrahigh-pressure sterilization technology. The burdock wine has a clear wine body and slightly yellow and bright color, has an obvious natural flavor characteristic of fresh burdock roots, is rich in healthy components such as polysaccharides, polyphenols and various vitamins in burdock, and can maintain flavor, color, taste and nutritional components stable for a long time.

The invention provides a litchi wine capable of invigorating spleen-stomach and replenishing qi and belongs to the technical field of wine preparation. The litchi wine mainly comprises litchi, aquatic malachium herb, common microtoena herb, plants of the mugwort or artemisia family, Grifola frondosa, Acanthopanax obovatus Hoo, Cordyceps, Herba Limonii Bicoloris, herb of Aechmanthera tomentosa (Wall.) Nees, Rhodiola scabrida (Franch.) S.H.Fu [Sedum scabridum Franch.], Pedicularis verticillata L. and rock candy. The litchi wine retains abundant nutritive essence including amino acids, vitamins and mineral substances in litchis, is capable of invigorating spleen-stomach, replenishing qi, strengthening the spleen and the stomach and regulating qi by alleviation of mental depression, and is delicate in taste, faint scent in smell, tasty with sourness and sweetness and low in alcoholicity.

The invention discloses a method for squeezing and refining walnut oil at low temperature. The method comprises the steps of: selecting, peeling, squeezing, deslagging, hydrating, dewatering, removing impurities, and the like. The method comprises the following specific steps of: selecting walnut kernels subjected to impurity removal; peeling by dilute alkali liquor in a wet way; then drying until the water content is not greater than 10%; squeezing the dried walnut kernels by an squeezing machine at normal temperature; pressurizing at the rate of 2 to 4MPa / min until reaching the pressure of 40MPa; then releasing the pressure, and discharging; heating crude oil obtained by impurity removal to reach temperature more than 30 DEG C; adding 0.5 to 1.0% of water and 0.02 to 0.04% of citric acid based on the weight of oil; stirring at the speed of 40 to 50r / min to reach full hydrating; maintaining the temperature and standing for more than 24 hours; separating to obtain the supernatant oil; heating the supernatant oil to reach 100 to 110 DEG C; and dewatering, filtering, and adding 0.02 to 0.04% of antioxidant based on the weight of the oil. The method disclosed by the invention is reasonable in production technology and high in oil yield; the produced walnut oil is high in nutrient value, has no impurities or precipitate, and is stable in quality; and moreover, the equipment used in the method is high in practicability and less in energy consumption, so that the workload in refining can be effectively reduced, and the producing cost can be decreased.

The invention provides a novel process method for improving the yield of sauced beef. The method includes: binding beef into a cylinder, boiling bovine big bone and water in a ratio of 1:1 to obtain athick bone soup, and making 7g of edible salt, 1000g of soy sauce, 50g of cooking wine, 500g of sake, 500g of mirin, 15g of rock sugar, 10g of white sugar, 10g of garlic, 10g of old ginger, 15g of fresh Chinese prickly ash, 10g of dried tangerine peel, 20g of perilla, 10g of dried chilli, 400g of Japanese fermented soybean paste, 55g of sweet sauce and 1000g of soybean paste into a condiment, subjecting the beef cylinder, the thick bone soup and the condiment to rolling and kneading, conducting refrigeration and thermal contraction treatment, and performing cooling. The method can minimize the loss of beef cell sap and weight, greatly lowers the production cost, increases the yield by 30% or more, and retains the original taste and flavor of beef and the fragrance of spices.

A self-regulatable wheat flour is composed of the basic flour A containing the (350-1500)-micron flour particles (80-90 wt.%), (less than 150)-micron flour particles (7-13) and damaged starch (4-6), and the basic flour B sieved by the sieve No.CB46. Said basic flour A and B can be mixed by any proportion as will.

The invention discloses mulberry leaf noodles and a making method thereof. The making method comprises the following steps: S1, picking fresh mulberry leaves and performing mixing with fresh pine needles, and then performing steam enzyme deactivation on the mixture to obtain a mixture powder; S2, picking fresh mulberry leaves, performing crushing and then adding a white sugar aqueous solution, andperforming natural fermentation to obtain mulberry leaf fermentation liquor; S3, adding water into fresh chrysanthemum flowers, and then performing microwave extraction to obtain a chrysanthemum flower extraction solution; S4, adding the chrysanthemum flower extraction solution into the mixture powder, performing uniform mixing, performing sealing and standing, then adding the mulberry leaf fermentation liquor, performing drying, and performing powdering to obtain a mulberry leaf powder; S5, respectively sieving the mulberry leaf powder and flour, then adding edible salt, baking soda and water, and performing uniform mixing to obtain dough; and S6, sealing and standing the dough, then pressing the dough into dough strips, and then cutting the dough strips into noodles to obtain the mulberry leaf noodles. The mulberry leaf noodles made by the making method disclosed by the invention not only can improve the content of nutrient substances such as dietary fibers and vitamins of the noodles and improve the eating taste and appearance of the noodles, but also can improve the appetite of consumers.

The invention discloses milk shake, and particularly relates to mango fruit ice milk shake. The mango fruit ice milk shake is prepared from the following raw materials in parts by weight: 30-150 partsof mango fruit ice, 150-200 parts of fresh milk, 20-50 parts of butter ice cream and the like. The characteristics that mango mucus and milk shake mucus are close in viscidity characteristic and goodin integration are utilized skillfully, silky and smooth tastes of the milk shake are enhanced, nutritional ingredients such as special vitamins, proteins and mineral substances of mangos are also included, the fragrance of the mangos and the fragrance of the milk shake are mutually supplemented, and thus the quality of the beverage is improved greatly.