35results about How to "Sweet and soft taste" patented technology

The invention relates to a Chinese wolfberry and coffee fruit wine and a preparation method thereof. The Chinese wolfberry and coffee fruit wine comprises the following components in parts by weight: 2-50 parts of Chinese wolfberry fruit, 5-50 parts of coffee fruit, 15-70 parts of sticky rice, 10-50 parts of white spirit, 5-60 parts of clear water, 0.1-10 parts of malted yeast wine, 0.5-20 parts of yeas wine, 0.03-0.05 part of distiller yeast and 1.5-7 parts of yeast water; and the raw materials are fermented, squeezed, sterilized and the like for brewing to prepare the Chinese wolfberry and coffee fruit wine. The various components in the Chinese wolfberry and coffee fruit wine are rich in various elements essential to human body, so that the human immunodeficiency can be improved; and the Chinese wolfberry and coffee fruit wine is a healthy and nutrient drink with pure mouthfeeling and unique flavor.

The invention relates to a production method for yellow wine lee rice wine. The method includes the following steps that sticky rice is soaked, cooked and evenly mixed with smashed yellow wine lees to which hot water is added to be stirred to be even in proportion, sweet distiller's yeast, saccharifying enzymes and protease are added, and saccharifying and fermentation are conducted; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained; or saccharifying enzymes, wine protease and an aroma enhancing multiple microbe starter are added to smashed yellow wine lees to which hot water is added to be stirred to be even, sweet fermented-rice obtained after saccharifying and fermentation and sticky rice are soaked, cooked, subjected to distiller's yeast adding and saccharified, and the fermented sweet fermented-rice is matched in proportion; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained. The yellow wine lees serve as raw materials for making the rice wine, protein, amino acid, microelements essential for the human body and several flavor substances contained in the yellow wine lees are fully utilized, and the made rice wine is mellow in aroma, fragrant, sweet and soft in taste and rich in nutrition.

The invention relates to a method for brewing highland barley wine by using hulled highland barley. The method comprises the following steps: 1) material preparation; 2) hulling; 3) immersion and boiling; 4) material blending; 5) fermentation; 6) distillation and filtering; 7) blending; 8) disinfection and loading; and 9) disinfection and cartonning. The method has the beneficial effect that for boiling and gelatinization of highland barley and anaphase stability of a product, the hulled highland barley is subjected to boiling, saccharification and fermentation based on an original brewage technology of the barley wine, the utilization rate of the highland barley is increased from 60% while dehulling to 70% while hulling, so that the fermentation utilization of the highland barley is more fully; at the same time, the risk of aflatoxin due to poor storage of a highland barley raw material can be effectively prevented, the product is safer and more health; the pigment and tannin on the skin of the highland barley can be removed through hulling, browning is prevented, the wine quality and color can be more stable, the mouthfeel is soft, the shelf life of the product is prolonged, and the usage of an additive is effectively prevented.

The invention discloses a glutinous rice cake with sweet fruit juice. The raw materials include 220-240 parts by weight of glutinous rice flour, 30-40 parts of coix seed powder, 20-30 parts of buckwheat flour, 25-35 parts of oat flour and 30-30 parts of red bean powder. 40 parts, 60-70 parts of pumpkin powder, 20-30 parts of konjac powder, 50-60 parts of peanut powder, 15-25 parts of chestnut powder, 5-10 parts of walnut powder, 15-18 parts of traditional Chinese medicine powder, 70-70 parts of fruit juice 80 parts, scented tea extract 20-25 parts, milk 25-35 parts, honey 5-10 parts, salt 5-8 parts, malt syrup 20-30 parts, neotame 0.2-0.5 parts, water 120-150 parts. The invention also discloses a preparation method of the glutinous rice cake with sweet fruit juice. The glutinous rice cake with sweet fruit juice obtained by the invention has a balanced and reasonable nutritional mix, rich floral and fruity aromas, and the effects of invigorating the spleen, nourishing the stomach, warming the middle and replenishing qi, and is more beneficial to people's health.

The invention discloses concentrated type low-sugar loquat jam. The low-sugar loquat jam is prepared by the following steps: waste fruit residues obtained after the juice of fresh loquats is processed and squeezed are used as raw materials, the kernels and the peels of the loquat residues are removed, and after the loquat residues are milled, the loquat residues, loquat concentrated juice, syrup and vitamins C are mixed and concentrated; calcium lactate, citric acid and glue solution which is formed by mixing pectin, xanthan gum and white sugar are added and concentrated, and finally, sodium hexametaphosphate is added, evenly mixed and concentrated to prepare concentrated jam; the steps of filling, sterilization, cooling and the like are performed to prepare the low-sugar loquat jam. The prepared concentrated type low-sugar loquat jam is excellent in mouth feel and is healthy and nutrient, so that the concentrated type low-sugar loquat jam conforms to the pursuit of low-sugar low-energy healthy food of modern people.

The invention provides a preparation method of a camellia ampiexicaulis tea beverage and camellia ampiexicaulis tea prepared by the preparation method, and relates to the technical field of health-care tea beverages. The preparation method comprises the following steps of picking raw materials, sorting and cleaning, withering, rolling, fermenting and drying, sterilizing and crushing, decoctin,and extracting. The preparation method has the advantages that q technology is simple, the preparation method is suitable for scaled production, the use of an additive is not needed, the cost is lower, and the extraction efficiency is high; compared with a tea beverage obtained by the traditional direct water decoction method, the tea beverage prepared by the preparation method has bright color, high transparency, no bitter and acerb taste, and better mouth feel, the content of beneficial matters is higher, and the stability is higher. The invention also provides the camellia ampiexicaulis tea prepared by the preparation method. The camellia ampiexicaulis tea has the advantages that the effects of producing body fluid and relieving thirst, clearing summer-heat, decreasing blood glucose and enhancing body physique are realized, and the health-care tea beverage is suitable for people of all ages; after the camellia ampiexicaulis tea beverage is drunk for a long time, the immunity of a human body is enhanced; any preservative is not contained, and the safety and non-toxicity effects are realized.

The invention provides a preparation method of sugar-rich flavor fructus momordicae concentrated juice. The preparation method comprises the following steps of: taking waste liquid generated in a process of preparing mogroside as a raw material; filtering the waste liquid, concentrating in vacuum, carrying out alcohol precipitation, recycling alcohol, de-coloring resin and adjusting the pH (potential of Hydrogen) value; and then concentrating in vacuum to obtain the sugar-rich flavor fructus momordicae concentrated juice. The method provided by the invention has a simple technological flow andtechnological parameters are easy to control; used equipment is common and necessary equipment in the industry; the used raw material is the waste liquid generated in a production process of the mogroside, so that excessive sewage emission is avoided and the sewage treatment pressure is alleviated; the comprehensive utilization rate of fructus momordicae resources is also improved; a harmful solvent, an enzyme preparation or other non-natural auxiliary materials or processing auxiliary agents are not introduced so that the characteristic that a product is purely natural is ensured; the obtained concentrated juice has uniform texture and a light yellow to slight yellow color; after the concentrated juice is brewed, the concentrated juice is clear and transparent and has a colorless to light yellow color; and the concentrated juice has a sweet and soft taste and a rich flavor and has the unique fresh and delicious quality of fructus momordicae.

The invention provides a coffee fruit vinegar and a preparation method thereof, in particular relates to a medlar coffee fruit vinegar. The medlar coffee fruit vinegar comprises the following components by parts by weight: 3-30 parts of medlar fruits, 3-30 parts of coffee fruits, 5-20 parts of rice, 10-30 parts of wheat bran, 10-30 parts of rice hull, 7-10 parts of wheat yeast, 0.03-0.05 part of distiller's yeast and 0.02-0.05 part of yeast powder. The vinegar is brewed by a series of processes of fermentation and sterilization. All the components of the invention are rich in elements necessary for human body, and human body immunity can be improved, thus being a healthy nutrition drink product.

A purification and mineralization water bucket capable of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia includes a bucket upper cover (2), a transparent water bucket (4), an outer cover (5), a water quality purification and mineralization material (6), an effluent barrier (7) and a water outlet; by addition of a large number of ores with natural health formula, heavy metals, pesticides, bleaching powder, colloid, bacteria and toxinsin water can be adsorbed and removed, a large number of minerals and trace elements can be dissolved out, the proportion is balanced, the water quality can be guaranteed to not easily get bad after water is stored for a long time, and elements which are difficult to dissolve at normal temperature and are especially lack in a body can be dissolved with interval heating; mouthfeeling of the water for drinking, tea brewing and cooking can be guaranteed to be good, and the water can be guaranteed to have the efficacies of increasing height, benefitting intelligence, resisting cancer, resisting senility, beatifying face, tonifying kidney, expelling toxin, removing scale and reducing hyperlipidemia, hypertension and hyperglycemia after being drunk for a long time; the purification and mineralization water bucket is combined with a fumigation bucket and nutritional fortified food for use, the health care effect is better, and body fluid can be guaranteed to be adjusted into slight alkalinity; in addition, less water scale and high heat efficiency can be guaranteed.

The invention discloses a pine pollen selenium-rich rice wine. The pine pollen selenium-rich rice wine is made of, 80-130 jin of rice, 4-10 jin of red kojic rice, 50-200 g of selenium-rich tea or 10-100 g of selenium-rich oyster mushroom fine powder, 10-100 g of Chinese wolfberry powder, 10-100 g of astragalus membranaceus powder, 10-200 g of pine pollen disruption powder, 10-500 g of yam flour or yam pieces, 10-100 g of reishi shell-broken spore powder and 90-110 jin of water. The invention further provides a brewing technology of the pine pollen selenium-rich rice wine. The brewing technology comprises the steps of 1, rice washing, 2, soaking, 3, rice steaming, 4, rice koji soaking, 5, cooling, 6, kneading and koji adding, 7, putting into a cylinder and fermentation, and 8, wine pressing. The pine pollen selenium-rich rice wine has the good quality ensuring effect, has the storage and collection value and prevents nutrient damage and loss, nutrient substances can be more easily absorbed by the human body after being converted and degraded in the brewing process, and finally the pine pollen selenium-rich rice wine has the strong healthcare effect.

The invention discloses a drinking-bathing-curing triple-purpose antibacterial antifreeze energy-storage hot spring solar water heater. The drinking-bathing-curing triple-purpose antibacterial antifreeze energy-storage hot spring solar water heater comprises a water tank, a support, a vacuum pipe or a superconducting pipe, a water inlet and outlet pipe, a water inlet pipe filter, a water quality purification and mineralization material, a gas exhausting pipe and a microcomputer; more than 50 kg of healthcare ores are arranged in the vacuum pipe or the water tank; the filter and a magnetizer are arranged in a water inlet pipe; an antibacterial and sterilization air filter layer is arranged on a gas exhausting hole; an electric heating rod or air energy is properly started for heating in a special temperature interval of 33-43 DEG C, so that drinking, bathing, healthcare and antibacterial, antifreeze, energy-storage and other functions of the solar water heater can be realized; mouthfeeland nutrition for drinking and cooking are good; by persisting drinking solar man-made hot spring water, people can realize healthcare effects including height and intelligence increasing, cancer andsenility resisting, beautifying and kidney tonifying, toxin and dirt expelling, bone reinforcing, three-high-lowering, immunity enhancing and the like; and the effects are even better when the systemis matched with nutrient intensified food and fumigation equipment.

The invention discloses a preparation method of glutinous rice cake with strong floral fragrance, which comprises uniformly mixing scented tea extract, fruit juice, milk, honey, salt, high fructose syrup, neotame and water to obtain a mixture liquid; glutinous rice flour and barley powder , lotus root powder, oat noodles, yam powder, corn flour, purple sweet potato powder, black sesame powder, papaya powder, gorgon powder and traditional Chinese medicine powder are evenly mixed, then add the mixture liquid to knead the dough, knead the dough, and steam it in a mold to get Glutinous rice cake with strong floral aroma. The preparation method of scented tea extract is as follows: wash roselle, rosemary, chamomile, jasmine, lavender, peppermint, Luo Han Guo and put them in a decoction container, add water for the first time and decoct to obtain the first decoction liquid, the second Water is added for the second time and then decocted to obtain the second decoction liquid, and the first decoction liquid and the second decoction liquid are combined and then filtered to obtain the scented tea extract. The glutinous rice cake obtained by the invention has a balanced and reasonable nutritional mix, strong floral fragrance, and the effects of invigorating the spleen, nourishing the stomach, warming the middle and replenishing qi.

The invention discloses a process for producing lees-burnt baijiu by using first-stage yellow wine lees, and belongs to the technical field of wine brewing. The process comprises the following steps:carrying out direct or solid-state stacking fermentation on the yellow wine lees which are obtained by brewing, squeezing and separating according to the conventional yellow wine production process; distilling remaining lees (commonly known as the first-stage yellow wine lees) after processing of the lees-burnt baijiu; after cooling and crushing the remaining lees, uniformly inoculating multi-grain distiller's yeast and baijiu functional bacteria into the remaining lees; meanwhile, adjusting the water content; and after carrying out solid-state stacking fermentation for 5-10 days, carrying outdistilling to obtain the lees-burnt baijiu. Results show that the lees-burnt baijiu produced by the process has the yield about 8% (converted into 50% vol of alcoholic strength); compared with first-stage lees-burnt baijiu (baijiu obtained after distilling the yellow wine lees for the first time), the lees-burnt baijiu has the advantages of high total ester, low fusel oil, light after-bitterness,soft and sweet mouthfeel and the like; and the utilization rate of raw materials is improved, and moreover, the protein content in the yellow wine lees is improved by 3 to 5 percent; and if the yellow wine lees is used as a feed raw material, the selling price can also be further increased.

The invention provides a blueberry wine and a preparation method thereof. The preparation method for the blueberry wine comprises the following steps: putting 70 parts of blueberries, 30 parts of chrysanthemum, 40 parts of reed rhizome, 40 parts of licorice root, 30 parts of mulberry, 30 parts of lemon, 40 parts of honey, 20 parts of white granulated sugar and 30 parts of rice vinegar into a jar; adding 500 parts of basic white spirit and carrying out soaking; carrying out stirring twice each day and filtering out all the raw materials in the wine after soaking for 40 d; covering the jar and basking the jar in the sun for 32 d so as to allow pectin to be thoroughly separated from fruity flavor and pigment; and after separation, carrying out careful filtering so as to obtain a finished product. The blueberry wine has sweet, soft and moist taste of flowers and fruit, strong and rich alcoholic strength of white spirit, and brilliant, beautiful and distinct color; the blueberry wine tastes comfortable and has lingering taste and high alcoholic strength; and drinking of a proper amount of the wine does not lead to heartburn, headache caused by alcoholic effect, thirsty and dryness of eyes.

A preserved plum health wine comprises the used main raw materials by weight: 500 g of preserved fruits of preserved plum, 50 g of medlar, and 5000 g of a Baijiu base wine. A production process comprises the steps: taking 500 g of the preserved fruits of the preserved plum and 60 g of the medlar, placing into a jar, adding 5000 g of the Baijiu base wine, soaking, stirring for 2 times each day, after soaking for 7 days, filtering out all the raw materials in the wine, covering with a wine jar lid, putting under the sun, basking for 15 days, making pectin completely decomposed and separated with fruit tastes and pigments, then, carefully filtering, and thus obtaining the product. The preserved plum health wine not only has a flower and fruit sweet, tender and smooth mouthfeel, but also has strong and mellow strength of Baijiu, more has beautiful and bright color and luster, is comfortable when in mouth, is lingering in taste, and has strong alcohol strength; and because alcohol toxicity is eliminated completely by the preserved plum, the preserved plum health wine does not burn heart, make people feel dizzy, make mouth dry and make eyes acerbity with adequate drinking.

The invention discloses low-irritation soft tobacco sheet cut tobacco. The low-irritation soft tobacco sheet cut tobacco is prepared from, by weight, 40-60 parts of tobacco powder, 20-30 parts of tobacco steam, 3-5 parts of aloe leaf, 3-5 parts of papaya juice, 1-2 parts of kiwi fruit juice, 3-5 parts of corn juice, 0.5-1 part of octenyl succinic anhydride, 0.05-0.1 part of xanthan gum, 5-10 parts of calcium carbonate, 2-4 parts of butyl titanate, 0.1-0.2 part of polyglutamic acid and 0.5-1 part of maltodextrin. The low-irritation soft tobacco sheet cut tobacco is high in tensile strength, bending resistance and waterproofness, less prone to breakage and deterioration and fresh and sweet in taste, toxin contained in smoke can be reduced, irritation of the smoke can be lowered, smoking quality is improved, the low-irritation soft tobacco sheet cut tobacco has high processability, quality stability and sensory quality, and using value is increased.

Provided is a height-growing, intelligence-developing, anticancer, anti-aging, beautifying, kidney-tonifying, toxin-expelling, descaling, and three-high reducing hot spring electrothermal vacuum flask. The vacuum flask comprises an inner container (1), a housing (2), a bottle cover (3), a water quality purifying and mineralizing material (4), a water outlet barrier (5), and a heating element (6) of the vacuum flask. The water quality purifying and mineralizing material can absorb heavy metal, pesticide, bleaching powders, colloid, bacteria, and toxin in water, and is dissoluble to release large amount of mineral substances and microelements, especially releases elements which are hard to dissolve at normal temperature and bodies are especially short of. The vacuum flask can ensure proportion of various elements to be balanced. Using man-made thermal spring water to cook, make soup, cook congee, and make tea and drink, mouthfeel of drinking, tea, and cooking is ensured to be good. The vacuum flask has effects of height-growing, intelligence-developing, anticancer, anti-aging, beautifying, kidney-tonifying, toxin-expelling, descaling, and three-high reducing. Using the vacuum flask with a matched fumigating barrel and nutrient enriched food in a combined manner has better health care effect, ensuring to adjust body fluid to alkalescence. In addition, the vacuum flask ensures little scale and high thermal efficiency.

The invention discloses a haoxiang type bud soul black tea production method, which comprises material selecting, withering, rolling, fermenting and drying, wherein the material selecting, the withering, the rolling, the fermenting and the drying are sequentially performed, and multi-year research and multiple test results show that the drying process is divided into three stages of the sectional drying, such that the water in the tea leaf can be uniformly distributed and the easily-volatilizing material can be retained. The invention further discloses a haoxiang type bud soul black tea obtained through the method, wherein the haoxiang type bud soul black tea has characteristics of bending and compact bud head, full gold color, sword-shaped bud tip, bright amber tea soup, mellow and sweet taste and soft and intact leaf bottom, and is welcome by people.

The invention discloses a production method of rice-flavor liquor. The production method comprises the following steps of uniformly mixing thoroughly cooked rice, dried yeast balls, active dry yeast and rice koji accounting for 11-50% of the weight of the rice, adding water to immerse the mixture, and sealing and fermenting the mixture; and distilling the mash obtained by fermentation, adsorbing with activated carbon, carrying out filter pressing, and ageing to obtain the rice-flavor liquor. According to the method, pure aspergillus oryzae or rhizopus is used for preparing the rice koji, low-temperature bacterium cultivation is performed in the early stage, and spore germination and rapid growth are promoted. In the middle stage, a medium-temperature culture process at 38-48 DEG C is adopted, rice grains are controlled to be properly saccharified, sugar is generated and is subjected to a Maillard reaction with amino acid, and under the drying action in the later stage, rich and pleasant baking fragrance is generated and is compounded with nut fragrance generated by mould to form special rich koji fragrance. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, is very good in harmony with the fresh scent of rice, brings rice fragrance, kernel fragrance and baking fragrance to the wine body, and is greatly different from the traditional rice fragrance.

The invention relates to tea using forsythia suspense as raw materials, in particular to black tea type forsythia suspense leaf health-care tea using forsythia suspense leaves as the raw materials and a preparation method thereof. The preparation method comprises the following steps of: (1) harvesting the raw materials; (2) pretreating; (3) withering; (4) kneading; (5) decomposing and sieving; (6) fermenting; (7) drying; and (8) airing for packing: packing after airing to the room temperature, and then warehousing to obtain the forsythia suspense leaf health-care tea in the invention. The invention aims to provide forsythia suspense leaf health-care tea and a production process thereof by developing and utilizing abundant forsythia suspense leaf resources in the north of China to avoid the waste of the wild forsythia suspense leaf resources, thereby changing the wastes into the valuables, being beneficial to people and initiating a new road of getting rid of poverties and becoming better off for the development of mountainous areas.

The invention provides a preparation method of red date and Chinese wolfberry compound liquor. The preparation method comprises the following steps: step 1, preparing red date distilled liquor; 2, blending the red date distilled liquor, namely blending 3-8 parts of 50% vol stage red date distilled liquor, 40-60 parts of 30% vol stage red date distilled liquor and 35-60 parts of 15% vol stage red date distilled liquor into 25% vol degree red date distilled liquor base liquor; 3, treating the red dates and the Chinese wolfberry raw materials; 4, mixing and soaking the red dates and the Chinese wolfberry; and step 5, performing filtering and ageing. According to the scheme, the process is simple, and the prepared red date and Chinese wolfberry compound liquor is mellow, sweet and soft in taste, rich in date fragrance, harmonious and pleasant in fragrance and rich in nutrition, and has the health-care effects of promoting blood circulation, maintaining beauty and keeping young, enhancing immunity and the like after being drunk for a long time.

The invention provides a Chrysanthemum Dong Chirong Cantonese mooncake and a preparation method thereof. The Chrysanthemum Dong Chirong Cantonese mooncake comprises mooncake crust and mooncake stuffing according to the mass ratio of 1: (2-4), a sugar source in the mooncake crust comes from invert syrup, the content of the invert syrup is 33-37 wt%, a sugar source in the mooncake stuffing comes from chrysanthemum and winter wing paste, the chrysanthemum is a composition of chrysanthemum sugar and chrysanthemum bran, the total content of Dong Chirong and chrysanthemum is 90-94wt%, the raw materials of the mooncake crust and the mooncake stuffing are reasonably selected, sugar is specifically balanced, the flavor and taste between the crust and the stuffing are effectively improved, the mooncake is crisp and not greasy, the stuffing takes the Dong Chirong as the main material and the chrysanthemum as the auxiliary material, the mooncake is fragrant and sweet after taste, the sugar and oil intake of the mooncake is reduced, and the mooncake is combined with the medicinal and edible efficacy and the unique flavor, the range of eating crowds of the moon cakes is effectively expanded.

The invention discloses a production method of rhizoma polygonati shanniang yellow liquor. The method comprises the steps of pressing preparation of rhizoma polygonati yuanhong liquor and brewing of the rhizoma polygonati shanniang yellow liquor. Rhizoma polygonati which is steamed with the yuanhong yellow liquor is squeezed, and the yuanhong yellow liquor and rhizoma polygonati solids which are rich in rhizoma polygonati effective component are obtained through solid-liquid separation. The brewing process of the rhizoma polygonati shanniang yellow liquor comprises the steps of rice steeping, rice steaming, rice spreading and medicinal liquor mixing with yeast, after jar falling, yuanhong yellow liquor which is rich in rhizoma polygonati is added, and primary fermentation is conducted; after fermented grains are poured, the rhizoma polygonati solids are added, post-fermentation is conducted, and squeezing and sterilization are conducted. After the rhizoma polygonati is pressurized and steamed, components such as hexanal and camphene which have certain irritation on eyes, noses and throats are reduced, the numb taste is reduced, effective components such as polysaccharide, saponin and 5-hydroxymethylfurfural are added, meanwhile, the brewed shanniang yellow liquor body is gentle in taste and has no bitter taste, and the color of the liquor body is brownish yellow.

The invention discloses concentrated type low-sugar loquat jam. The low-sugar loquat jam is prepared by the following steps: waste fruit residues obtained after the juice of fresh loquats is processed and squeezed are used as raw materials, the kernels and the peels of the loquat residues are removed, and after the loquat residues are milled, the loquat residues, loquat concentrated juice, syrup and vitamins C are mixed and concentrated; calcium lactate, citric acid and glue solution which is formed by mixing pectin, xanthan gum and white sugar are added and concentrated, and finally, sodium hexametaphosphate is added, evenly mixed and concentrated to prepare concentrated jam; the steps of filling, sterilization, cooling and the like are performed to prepare the low-sugar loquat jam. The prepared concentrated type low-sugar loquat jam is excellent in mouth feel and is healthy and nutrient, so that the concentrated type low-sugar loquat jam conforms to the pursuit of low-sugar low-energy healthy food of modern people.

The invention discloses a manufacturing method of nectarine flavor type golden bud black tea. The method comprises the steps of selecting, withering, rolling, fermenting, drying and refining which are performed in sequence. The invention further discloses nectarine flavor type golden bud black tea obtained according to the method. According to the nectarine flavor type golden bud black tea, spring tea with sufficient nutrients and the most abundant fresh leaf content is selected as a raw material, raw tea is thoroughly selected, and the obtained nectarine flavor type golden bud black tea is fine, uniform and neat in seedling tip, golden in bud hair, lasting in nectarine flavor, and high in total tea polyphenol and tea pigment content.

A dark plum wine and its preparation method are disclosed. Main raw materials comprise, by weight, 70 parts of dark plum fruit, 30 parts of chrysanthemum, 40 parts of rhizoma phragmitis, 40 parts of liquorice, 30 parts of mulberry, 30 parts of lemon, 40 parts of honey, 20 parts of white sugar and 30 parts of rice vinegar. The preparation method comprises the following steps: placing the above raw materials into a jar, immersing by adding 500 parts of liquor base, stirring twice a day, immersing for 40 days, filtering out the raw materials in the wine, covering the jar, drying in the sun for 32 days, thoroughly decomposing pectin from fruity smell and pigment, and carefully filtering after separating so as to obtain a finished product. The dark plum wine has sweet, soft and moist mouthfeel of flowers and fruits and also has strong and mellow power of liquor. The dark plum wine even has beautiful and distinct color, has cozy and lasting taste, has strong liquor power and has no phenomena of heartburn, dizziness and headache, dry mouth and dry eyes if people drink a proper amount of the wine.

The invention discloses sweet-scented dried bean curd. The sweet-scented dried bean curd comprises the following raw materials in parts by weight: 39-45 parts of soybeans, 15-18 parts of peanuts, 7-10 parts of red beans, 5-8 parts of waxy corns, 3.5-5 parts of white sesames, 7.5-9 parts of honey, 5.5-8 parts of cerealose, 2.5-4 parts of longan fruit pulp, 3-4.5 parts of red date pulp, 2-3.5 parts of Chinese wolfberry fruits, 0.6-0.8 part of licorice, 0.4-0.6 part of pilose asiabell root, 0.65-0.8 part of plaster powder and an appropriate amount of water. The sweet-scented dried bean curd disclosed by the invention has sweet and soft taste, rich nutrition and very strong healthcare effects. The traditional Chinese medicines added therein, including the longan fruit pulp, the Chinese wolfberry fruits, the licorice, the pilose asiabell root and the like, have the functions of increasing appetite, invigorating the spleen, strengthening the stomach, enriching qi, nourishing the blood, strengthening the muscles and bones, increasing human erythrocyte and leukocyte counts, reinforcing human immunity and so on.

Provided is a height-growing, intelligence-developing, anticancer, anti-aging, beautifying, kidney-tonifying, toxin-expelling, descaling, and three-high reducing, energy-saving, space-saving hot spring water heater. The water heater comprises a water quality purifying and mineralizing material (2), a load-bearing frame (3), and a water heater water tank (8). Through putting more than 30 kilogramsof natural healthcare formula ore in the water heater, the ore can absorb heavy metal, pesticide, bleaching powders, colloid, bacteria, and toxin in water, and is dissoluble to release large amount ofmineral substances and microelements. Using man-made thermal spring water to cook, make soup, cook congee, make tea, drink, wash face, take a shower, and take a bath for a long time, good mouthfeel is ensured, and effects of height-growing, intelligence-developing, anticancer, anti-aging, beautifying, kidney-tonifying, toxin-expelling, descaling, and three-high reducing are guaranteed. Using thewater heater with a matched fumigating barrel and nutrient enriched food in a combined manner has better health care effect, ensuring to adjust body fluid to alkalescence, ensuring users not to be easily tired, and ensuring little scale and high thermal efficiency. A high-capacity water tank can be placed in a narrow toilet, a toilet is arranged below the load-bearing frame, and the toilet can bealso used as a comfortable seat, and is matched with the fumigating barrel.