131results about How to "Taste coordination" patented technology

The invention discloses a method for preparing an additive capable of adding an oolong tea scent to cured tobaccos, a spice and the use of the spice in the cured tobaccos. The preparation method comprises the following steps: weighing100 grams of oolong tea leaves according to a ratio of 0.5-1.5:1.5-4:0.2-8, grinding the oolong tea leaves into powder, and placing the powder an extracting device; setting a temperature of between 20 and 60 DEG C and a pressure of between 10 and 20MPa, adding 400 to 1,000 milliliters of a mixed solvent of ethanol, acetone and water into the extracting device and carrying out 2 to 5 times of static extraction for 3 to 10 minutes each time; and collecting an extract, evaporating the extract to between 100 and 200 milliliters, adding 30 to 80 milliliters of acetone into the extract, standing the mixture at 0 DEGC for 10 to 60 minutes, centrifuging the mixture to remove sediments, taking upper clean liquid, evaporating the upper clean liquid to paste, dissolving the obtained paste with 80 to 150 milliliters of a mixture of propanediol, alcohol and distilled water, adding 0.01 to 0.2 gram of ascorbic acid, 0.01 to 0.1 gram of menthol, 1 to 10 grams of honey into the solution, uniformly mixing the solution and obtaining the additive for oolong tobaccos. The tobaccos made with the additive has the advantages of low tar content, unique and long lasting scent, comfort tea scent and uniform taste.

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V / V). The total sugar content is 2-4 g / L (measured by glucose), the total acid content is 5-6.5 g / L (measured by tartaric acid), and the dry precipitate content is 17-22 g / L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

The invention relates to fruit juice amazake and a preparation method thereof. In order to solve the problems of seasonal influence, low utilization rate of fruits, incapability of embodying the nutritional and health-care value of the fruits and amazake fully during the combination use and the simple mixing of the fruits and the amazake in the prior art, the invention provides fruit juice amazake which can combine the fruits and the amazake organically and fuse nutritional elements of the fruits and the amazake fully and is abundant in nutrition, good in mouthfeel and attractive in appearance and a preparation method thereof. The method comprises the following steps of: preparing fruit juice; preparing the amazake according to the conventional method; fermenting step by step, namely when the time is 50 to 60 percent of the normal fermentation time of the amazake, adding the prepared fruit juice in an amount which is 10 to 30 percent of the weight of glutinous rice, and fermenting the fruit juice and the glutinous rice for the remaining 40 to 50 percent of the normal fermentation time of the amazake until the glutinous rice is floated by the juice in a container; and sterilizing and packaging.

The invention discloses a blueberry composite drink and a processing method. The method is characterized by putting 1 to 5 weight parts of blueberry fruit juice, 1 to 5 weight parts of rosa roxburghii tratt fruit juice, 0.4 to 1.2 weight parts of xylitol, 0.005 to 0.2 part of citric acid, 0.005 to 0.01 part of sodium citrate and 0 to 0.0003 part of ethylenediaminetetraacetic acid (EDTA) disodium salt into a material mixing tank, adding water until the water is 10 weight parts of the total amount, and blending to obtain the drink. The processing method comprises following the steps of: (1) collecting; (2) squeezing juice; (3) sterilizing; (4) cooling and storing; (5) mixing materials; (6) performing centrifugal separation; (7) mixing all materials; (8) filtering; and (9) heating and sterilizing, and filling.

The invention relates to a wild blueberry compound juice and a preparation method thereof. The preparation method comprises the steps of preparing wild blueberry juice and purple sweet potato juice, performing enzyme deactivation to the prepared purple sweet potato juice for 20-30s, mixing the following active ingredients in parts by weight: 10-30 parts of the prepared wild blueberry juice, 2-8 parts of the prepared purple sweet potato juice, 2-15 parts of decolorized deacidified apple concentrated juice, 0.01-0.03 part of xanthan gum, 0.01-0.03 part of sodium carboxymethyl cellulose and 20-50 parts of water, and agitating for 5-8 minutes, thus obtaining the wild blueberry compound juice. By blending the wild blueberry juice, the decolorized deacidified apple concentrated juice and the purple sweet potato juice, the blended compound juice has no acor feeling, is proper in sugar-acid ratio, and appropriate for mouth feeling; without the addition of sweeteners, acidifying agents, coloring matters, essence and the like, the compound juice not only has the fresh aroma of the fresh blueberry fruit, but also has the mellowness of apples, has an unexpectable unique flavor, is natural and delicious, and palatable in acid and sweetness, and has harmonious complex aroma and taste of apples and wild blueberry, thus living up to the consumption conceptions on health and nutrition of the modern people, and meeting the taste of the wide public consumers.

The invention belongs to a pineapple wine brewing process which comprises the following steps: S1, selecting fresh pineapples to prepare pineapple pulp; S2, adding sodium metabisulfite; S3, adding pectinase; S4, filter and squeezing to obtain pineapple clear juice; S5, measuring the sugar degree of the pineapple clear juice, measuring the sugar degree of the pineapple clear juice to 20%, and measuring the acidity of the pineapple clear juice and adjusting the acidity of the pineapple clear juice to above 7g / L; S6, putting the pineapple clear juice into a glass wild-mouth bottle for lucifugal and closed primary fermentation; S7, finishing the primary fermentation when the sugar degree of the pineapple clear juice is lower than 0.6%; S8, transferring clarified wine liquor in the upper layer of the pineapple juice to another sterilized glass bottle; S9, sealing the upper clarified wine liquor for post-fermentation; and S10, adding gelatin-tannin into the upper clarified wine liquor to clarify so as to obtain the pineapple wine. The pineapple wine has the characteristics of being bright in color and luster, rich in fruity flavor, coordinated in taste and stable in wine body.

The invention provides a low sugar low alcohol health preserving yellow rice wine, which comprises raw materials by weight percentage: 12-15% of polished round-grained rice, 10-15% of white glutinous rice, 4-8% of black glutinous rice with peel, 4x10<-2>%-7x10<-2>% of yellow rice wine yeast, raw wine yeast 1.5-2.5%, 1-2% of red kojic rice, 2.5x10<-3>%-4x10<-3>% of diastase, 1x10<-3>%-2.5x10<-3>% of acidic protease, and 60-65% of water. Based on the weight of clear wine obtained after squeezing and filtering, the wine also comprises 5.7-6.9% of food and medicine plant materials. The invention has the advantages of full bodied wine, improved function, low alcohol, low sugar, coordinated mouthfeel with nutrition and health function.

The invention discloses a preparation method of a cigar tobacco agricultural fermentation aid and an agricultural fermentation method. The preparation method comprises the steps: 1), mixing a flavoring agent and a coloring agent, and obtaining a stock solution A; 2) uniformly mixing a flavor enhancer with water, heating to boil, and taking supernate to obtain a stock solution B; 3) mixing the stock solution A, the stock solution B and a penetrant in proportion to obtain a mixed solution, adding a bacteria increasing agent into the mixed solution, and uniformly mixing to obtain a fermentation stock solution; and 4) uniformly mixing the fermentation stock solution with water in proportion to obtain the fermentation aid. The agricultural fermentation method comprises the following steps: uniformly spraying a layer of the cigar tobacco leaf agricultural fermentation auxiliary agent on the lower leaves of the cigar wrapper and the cigar core by using a sprayer when each layer of the cigar wrapper and the cigar core is stacked, wherein the cigar tobacco leaf agricultural fermentation aid needs to be uniformly sprayed on the leaves on the middle and upper parts of the cigar cores by using a moisture regaining device, and then the cigar cores are stacked. The method can shorten the fermentation time, and is superior to traditional fermentation in the aspects of appearance quality, physical characteristics and sensory quality of tobacco leaves.

The invention discloses a preparation method of a shiitake mushroom soybean sauce. The preparation method of the shiitake mushroom soybean sauce comprises the following steps of pretreating soybeans; making yeast; pretreating shiitake mushrooms; performing fermentation; performing blending; performing subpackaging; and performing sterilization. According to the preparation method of the shiitake mushroom soybean sauce provided by the invention, firstly the soybeans are made into the yeast, then shiitake mushrooms and fermented glutinous rice are added, and then fermentation is performed, so that raw materials are better to merge, the shiitake mushroom soybean sauce is harmonious in mouth feel and taste and rich in fragrance, the nutrition of the soybean sauce is enriched, and the soybean sauce has unique flavor.

The invention discloses a preparation method of dendrobium officinale caulis wine. Bacillus coagulans and saccharomycetes are mixed and fermented, wherein the bacillus coagulans is an aerobic bacterium; in a fermentation process, the mildewing of dendrobium officinale caulis and the malignant transformation of flavor substances can be inhibited by consuming oxygen; an experiment verifies that an anti-oxidization substance has good stability in the fermentation process and a storage process; the reservation of original nutrient components is facilitated, and a sufficient C source and N source exist in a fermentation system; the alcohol content of the prepared dendrobium officinale caulis wine is 6 volume percent to 8 volume percent; the prepared dendrobium officinale caulis wine has a coordinated taste, good color and luster and an excellent flavor, and has the characteristics of abundant nutrients, health-care function and the like; an operation process is relatively simple and the wine is not easily infected by infectious microbes; only one time of fermentation is performed and a fermentation period is short; a fermentation byproduct can be used as a raw material of stuffing or is dried by mist spraying to obtain dendrobium officinale caulis powder; the loss of the nutrient components of the obtained product is less and the product does not easily go moldy in a processing process; the product has good quality and an excellent mouth feel, good comprehensive utilization is realized, and the dendrobium officinale caulis wine is suitable for being produced in a factory in a large batch.

The invention provides a preparation method for mango-pawpaw mixed fruit wine. The method comprises the following steps: 1) a mango and a pawpaw are subjected to peel removing, coring and mashing, so as to obtain mango syrup and pawpaw syrup; 2) mixing the mango syrup and the pawpaw syrup as per the weight ratio of 2 to 1,adding the mixed syrup of every liter with 50-100 mg of SO2 anti-bacteria, and blending the sugar degree of the mixed syrup to 20 degrees Brix; 3) adding the blended liquid in the step 2) with yeast of which the weight is 0.04-0.06% of that of the blended liquid, fermenting at the pH value of 3.6-4.4 and temperature of 23-31 DEG C, and stopping fermenting when the residual sugar in the blended liquid is 1%; and 4) performing filtering, clarifying, sterilization, and aging to the fermentation liquor in the step 3), so as to obtain the mango-pawpaw mixed fruit wine. According to the invention, the nutritional ingredients in the mango and the pawpaw are integrated, the produced mixed fruit wine is more fragrant in the fumes of wine, and various functions of health care and disease prevention can be realized.

The invention relates to a brewing method of sweet sparkling cider. The method selects high-efficiency SIHA-Active-Yeast 3 dry yeast, uses concentrated apple juice as a raw material, undergoes nitrogen-enriched culture, yeast activation, main fermentation, post-fermentation, and post-fermentation. During the fermentation process, the temperature, pressure, and fermentation degree are controlled, and the cider is obtained after clarification and microfiltration. The obtained cider has the traditional apple aroma and wine aroma, and the taste is natural and harmonious; the foaming is even and rich, and the mouth is more refreshing.

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

This invention relates to a method for producing low heat beer, which applies regulating and brewing technology to dilute it and add dietary fibers to the beer to prepare low heat beer including the technological processes of dextrinizing, boiling and adding hops to the raw material to get green beer of high fermentation and low sugar then to produce a low heat beer after post dilution and adding dietary fibers and other low heat leached-out materials, in which, the heat is lower than 800KJ / L.

The invention discloses a leechee wine and a preparation method thereof. The preparation method comprises the steps of firstly, mixing the leechee fresh with white spirit ranging from 35% (v / v) to 55% (v / v) at the temperature ranging between 25 DEG C and 28 DEG C and immersing the fresh for 2 to 4 months to obtain immersed material liquid; secondly, performing centrifugal separation of the immersed material liquid, acquiring the liquid supernatant to obtain the wine sample; thirdly, adding sugar into the wine sample, mixing uniformly under at the temperature ranging between 15 DEG C and 20 DEG C and brewing for more than 3 months to obtain an aged wine; and fourthly, acquiring the aged wine, filtering the aged wine through a millipore filter, and performing filling to obtain the leechee wine. The wine comprises, by weight, 2.5 to 3.5 of leechee fresh, 5.5 to 6.5 of white spirit and 0.8 to 1.2 of sugar. The leechee wine is transparent in wine body and mellow in taste, moderate in sweet and sour flavors and has a unique flavor of litchis.

The invention provides cooling drink containing pea meal. The cooling drink comprises the following compositions in percentage by weight: 10 to 25 percent of white granulated sugar, 1 to 5 percent of powdered glucose, 5 to 25 percent of the pea meal, 1 to 8 percent of milk powder, 1 to 5 percent of grease and 0.05 to 5 percent of stabilizer, wherein the pea meal is powder obtained after roasting and crushing of peas. The cooling drink not only has the functions of relieving summer-heat and promoting the production of body fluid to quench thirst but also has the function of replenishing the nutriment, has a reasonable formula, is convenient to drink, and has the function of health protection when consumers drink the cooling drink simultaneously.

The invention provides a frozen beverage containing glossy privet fruits and wax apples and a preparation method thereof. The frozen beverage comprises the following materials by taking the total weight of the frozen beverage as a standard: 0.5%-5% of glossy privet fruit powder and 0.5%-6% of wax apple juice. The glossy privet fruits and the wax apples are added to the frozen beverage through a reasonable formula and a proper process, therefore, the invention provides a nutritional and health care type frozen beverage and ensures that an obtained frozen beverage product has nutritional and health care effects and also has good flavor and taste.

The invention discloses a chilli pepper fermentation process including the steps of selecting and cleaning chilli pepper, chopping the chilli pepper, potting and pickling, inoculating a pot with 1-8% of plant lactic acid bacillus and 0.5-3.5% of yeast according to the total weight of the chilli pepper, carrying out sealed fermentation, adding 5-15% of table salt and 0.2-1% of EM original liquid according to the total weight of the chilli pepper, carrying out post fermentation and carrying out sterilization filling. Artificial inoculation is adopted for enhanced fermentation, so on one hand, the quality problems that the pickling process has single flavor and the color becomes shallow are solved, on the other hand, a fermentation process is stable and easy to control, the fermentation speed can also be accelerated, and the fermentation time is shortened; compared with traditional natural pickling, the fermentation success rate and the product security are higher, a sour flavor is easier to control, and the product taste is allowed to be softer and more harmonious; the fermentation process has the advantages of simple preparation process, long shelf life and easy storage; the fermentation process can be suitable for large-scale industrialization, also can be used for workshop-style production, and has relatively great application prospect in markets.

The invention relates to blueberry dumpling balls and a processing method thereof. Each blueberry dumpling ball comprises a wrapper and stuffing, wherein the wrapper is made from glutinous rice flour, blueberry powder, water and oil-soluble grease; and the stuffing is made from minced white gourd, fresh blueberry jam, white granulated sugar, vegetable oil and blueberry fruits. The processing method comprises the steps of preparing the wrapper, blending the stuffing, and making into dumpling balls. Through adding blueberry components in the wrappers and stuffing of dumpling balls, the types and flavor of dumpling balls are increased, the dumpling balls are more diverse, more rich and more coordinative, and more conform to the continuously improved consumption level of people.

The invention relates to the technical field of brewing, and in particular relates to a production method of a sweet tea wine. The production method mainly comprises the following steps: frying rice and sticky rice, decocting sweet tea for three times, mixing fried rice, mixed residues and sweet tea leachate uniformly, cooking, dividing into two parts, adding yeasts, fermenting, dehydrating, filtering, aging, sterilizing and cleaning so as to obtain the sweet tea wine. The method is simple and available, and easy to operate, the preparation time is shorter, the prepared sweet tea wine is clear, moderate in sweetness, clean and elegant in small, low in alcoholic strength; the sweet tea wine has the functions of losing weight, decreasing lipid, lowering blood pressure, preventing and resisting cancers, resisting anaphylaxis, and reducing serum cholesterol; the weight losing effect is significant, the effective rate reaches 100%, and the sweet tea wine is especially applicable to patients with high blood pressure, high cholesterol, high blood sugar.

The invention discloses a method for simultaneously producing a lactobacillus fementation green plum beverage and low-acidity green plum preserved fruits. The method comprises the steps that pretreatment is performed by adopting hardening color protection, color and fullness of green plums are well reserved, the obtained green plum preserved fruits have the good appearance color and are complete in appearance, high in fullness, free of shrinking and compact in texture. Meanwhile, mixed fermentation is adopted, a skim milk powder solution and a glucose solution of the proper concentration are added into a culture medium, growth of strains can be promoted, the acidity of the green plum beverage is decreased to the minimum, and fermentation milk flavor is added. The obtained green plum beverage has the peculiar fermentation flavor, and is rich in flavor, moderate in sour and sweet degree, coordinated in taste and good in product stability. Natural resources of green plum are sufficiently utilized, the nutrient value of green plums is reserved, and good economic benefits and social benefits are achieved.

The invention relates to the field of yellow rice wine processing, and discloses sweet yellow rice wine. The sweet yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 50-60 parts of sweet corn kernels, 40-50 parts of wheat koji, 0.5-0.8 part of a herbal medicine starter, and the balance of water. In the brewing raw materials of the sweet yellow rice wine, the sweet corn kernels are added, so that the sweet yellow rice wine is high in sweetness, has the unique cream flavor, is fresh, sweet, refreshing and mellow in taste, and has the harmonious wind body; during the preparation of the wheat koji, barley with a certain ratio is added in the raw materials, so that the breathability of the wheat koji can be improved, the growth and propagation of bacillus mesentericus can be promoted, and the activity of amylase and protease can be improved; the herbal medicine starter is prepared from the mixed medicinal materials including herba portulacae, all-grass of Polygonum Lapathifolinm L, licorice root, herba commelinae and herba abri, the sugar content is high, the growth of zymophyte is facilitated, the fermenting capacity of the sugar of the brewing grain is enhanced, meanwhile, the growth of infectious microbes can be inhibited, and the nutrition and medicinal components can be dissolved in the mash, so that the nutrition and health values of the yellow rice wine can be enhanced.

The invention discloses an anti-fatigue health drink and a preparing method thereof. The drink is prepared from, by weight, 1-15 parts of pollen pini, 2- 10 parts of cordyceps militaris, 5-20 parts of ginseng, 1-15 parts of noni puree, 2-10 parts of Acanthopanax Sessiliflorum Seem, 5-10 parts of wolfberry fruit, 3-8 parts of raspberry, 2-16 parts of rhizoma polygonati, 1-8 parts of black sesame and 3-20 parts of arillus longan. The health drink adopts mixed fermentation of bacillus coagulans and yeast, and inulin, polydextrose and mushroom extractive is added in leavening agent, which can achieve good activation effect of culture. The health drink has an alcohol degree of 0-8% vol, harmonious taste, beautiful color, good relish and relatively easy operation process, is not prone to be contaminated by infectious microbe, uses once fermentation and is short in fermentation period, and the method is also suitable for batch production in a factory. Preservative and bacteriostatic agent don't need to be added in the anti-fatigue health drink, and the drink has healthy functions of improving immunity, anti-fatigue, warming kidney and enhancing yang, supplementing qi and nourishing blood, enriching nutrition as well as good market prospect.

The invention relates to a functional health-care drink composition with an effect of reducing blood fat. The materials of the functional health-care drink composition include the following components in parts by weight: component A: the component A is black tea, and is 30 to 100 parts by weight; component B: the component B is one or the combination of a few of lobed kudzuvine root, balsampear fruits, hawthorns, solomonseal rhizome, barbary wolfberry fruits and red yeast rice, and is 0 to 70 parts by weight. A teabag, solid instant beverage, liquid beverage or combination thereof prepared from the drink composition or teabags, solid instant powder and liquid beverage prepared respectively from the component A and / or the component B in the drink composition and then packaged in combination for use have the effect of helping reduce blood fat.

The invention discloses an aging method of a distilled spirit. The method comprises the following steps: wine liquid storage, wine steam introduction and temperature control and storage. According to the method disclosed by the invention, the wine storage temperature can be controlled by introducing wine steam, physical reaction and chemical reaction of a wine can be accelerated, the aging of the wine can be promoted, the storage time can be greatly reduced, and the foreign flavor, mud flavor, distilled grain flavor and bitter taste of wine liquid also can be removed so as to ensure that a wine body is soft and pure and is harmonious in taste.

The invention relates to a method for preparing a flavor base material by double-strain synergistic fermentation of perilla meal. The method comprises the following steps: (1) soaking in normal temperature water to make the perilla meal and bran completely immersed in water, draining off water of soaked raw materials after soaking for 0.5 to 1 hour, placing in an autoclave, carrying out cooking sterilization at the temperature of 121 DEG C for 20 to 30 minutes, when the materials are cooled to the room temperature, inoculating the double strains of Aspergillus niger and Aspergillus oryzae of which the inoculation amounts are 0.2 to 0.5%, and then fully and uniformly mixing the raw materials with the double strains; (2) putting the inoculated leaven materials in a constant-temperature ventilation incubator to be cultured, turning the leaven materials for two times during the culture process, and culturing for 24 to 48 hours to obtain the finished leaven materials, putting the prepared leaven materials in a fermentation tank, adding saline water and fermenting; (3) after the fermentation is finished, filtering to obtain the flavor base material. The flavor base material prepared by fermentation is natural in flavor and coordinated, fine and smooth and mellow and full-bodied in taste.

The invention discloses solid instant tea containing fulvic acid and a preparation method for the solid instant tea. The solid instant tea is prepared by performing digesting, mixing, filtering, concentrating, drying, sterilizing, packaging and the like on the fulvic acid and a tea leaf extracting solution, which serve as main raw materials. According to the solid instant tea containing the fulvic acid, the raw materials are readily available; the preparation method is simple; medicinal effects of the fulvic acid are applied to the solid instant tea; the solid instant tea has unique flavor, tastes sour, sweet, fresh and crisp, has the fragrance of tea and is mellow in taste; furthermore, the solid instant tea also has the health protection functions of reducing the blood pressure and the blood fat, improving the immunity of human body, adjusting the spleen and the stomach of human body, resisting cancers, resisting arteriosclerosis, preventing and treating diabetes, improving microcirculation and the like, can be taken for a long time without any side effect and has an extremely good market development prospect.

The invention discloses a preparation method of a mulberry liquor, and belongs to the technical field of food. The preparation method comprises the following steps: (1) preparing mulberry fermented wine: sorting fresh mulberries, washing mulberries, grinding mulberries to obtain mulberry juice, filtering mulberry juice, clarifying mulberry juice, preparing a mother liquor, adjusting the concentration of the mulberry juice, boiling the mulberry juice to kill bacteria, cooling the mulberry juice, carrying out inoculation, performing fermentation at a constant temperature, separating new wine, carrying out post fermentation to obtain mulberry fermented wine, and carrying out aging, blending, clarifying, and filtering to obtain a finished product of mulberry fermented wine; and (2) preparing mulberry liquor: distilling the mulberry fermented wine to obtain mulberry liquor, and carrying out aging, blending, clarifying, and filtering to obtain a finished product.