163results about How to "Taste mellow" patented technology

The invention provides a mixed electronic cigarette tobacco liquid. The mixed electronic cigarette tobacco liquid comprises the following components in parts by weight: 3-30% of Zimbabwe tobacco extract liquid, 2-25% of American burley tobacco extract liquid, 2-15% of Maryland tobacco extract liquid, 1-10% of Turkish oriental tobacco extract liquid, 1-10% of Greek oriental tobacco extract liquid, 1-10% of Yunnan Baoshan oriental tobacco extract liquid, 1-10% of Xinjiang oriental tobacco extract liquid, 1-8% of tobacco ketone 1035, 1-5% of tobacco alcohol 1036, 0.5-5% of tobacco essence, 0.1-2.5% of natural nicotine, 5-25% of edible glycerol, 1-10% of distilled water, 1-15% of edible alcohol and the balance of propylene glycol. The mixed electronic cigarette tobacco liquid provided by the invention provides a traditional tobacco substitute with mixed taste which is beneficial to the health and satisfying the need of smokers; the mixed electronic cigarette tobacco liquid is characterized by an international mixed style, the smoke is intense and enough, the smoke flavor is pure and mild; the mixed electronic cigarette tobacco liquid is natural and harmonious with the style characteristic and taste of the mixed tobacco; harmful substances are few; and the health of the smokers is benefited.

The invention relates to the technical field of probiotics, in particular to a preparation method of a composite probiotic fruit and vegetable enzyme. The preparation method of the composite probiotic fruit and vegetable enzyme specially comprises the following preparation steps: cleaning fruit and vegetable raw materials, and dicing the cleaned fruit and vegetable raw materials; compounding the diced fruits and vegetables, pure water and fructo-oligosaccharide; pouring the compounded fruit and vegetable mixture into a fruit and vegetable tissue crusher to be stirred; loading the stirred fruit and vegetable mixture into an enzyme fermenting jar to be sterilized for some minutes; taking out the sterilized enzyme fermenting jar loaded with the fruit and vegetable mixture from a sterilizing pot; under sterile conditions, performing inoculation in the cooled enzyme fermenting jar, and performing uniform stirring with a bacteria-free stirring rod; placing the enzyme fermenting jar into an incubator for cultivation so as to obtain the composite probiotic fruit and vegetable enzyme mixed liquor. Compared with the prior art, the invention provides the preparation method of the composite probiotic fruit and vegetable enzyme, the prepared composite probiotic fruit and vegetable enzyme does not contain ethyl alcohol and only contains extremely micro fusel, so that the enzyme is rich and undiluted in mouth feel, can regulate intestines and stomachs, and can resist ageing.

The invention relates to a waxberry fruit jelly, comprising fruit jelly material liquid and arbutus in syrup embedded in the fruit jelly material liquid; the arbutus in syrup is soaked in white sugar liquid with the sugar degree of 21-23 degrees; the fruit jelly material liquid comprises the following materials according to ratio by mass and white granulated sugar, citric acid, proper amount of sweetener, proper amount of antiseptic agent and water: 15%-30% of waxberry juice, 0.6%-1.2% of fruit jelly power, 10%-15% of high fructose corn syrup, 0.003%-0.006% of sodium citrate, proper amount ofwhite granulated sugar so that the sugar degree of the fruit jelly material liquid is 15.0-18.0 degrees, proper amount of citric acid so that the total acidity of the fruit jelly material liquid is 3.5-5.0 g / L, and the balance of water. The preparation method comprises the following steps: A, weighing and mixing materials; B, adding white granulated sugar to adjust the sugar degree of material liquid; C, filling and packing; D, bactericidal standing.

The invention discloses a method for producing high quality coffee concentrated solution. The method comprises the following steps of raw bean baking, grinding, countercurrent cold extraction, filtration centrifugation, freeze concentration, CO2 filling, filling and cold storage. The product is rich in coffee aroma, mellow in taste, pure in flavor and good in stability. Low temperature non-thermal processing technologies and CO2 filling are effectively combined, and the low temperature non-thermal processing technologies such as countercurrent cold extraction and freeze concentration are adopted to process the coffee concentrated solution, so that volatile aroma and active ingredients of coffee can be stored completely. The CO2 filling technology is adopted to isolate oxygen to prevent oil oxidation in the coffee concentrated solution and oxidation browning of nutrient substances, growth and reproduction of microorganisms are restrained, and even the microorganisms die due to damage of growth conditions. The low temperature non-thermal processing technologies and the CO2 filling are effectively combined, so that not only is the high quality of the coffee concentrated solution guaranteed, but also the stability problem of the coffee concentrated solution is effectively solved, the guarantee period of the coffee concentrated solution is prolonged, and the industrial production of the coffee concentrated solution is achieved.

The invention relates to dry honey powder tablets. The tablets comprise the following components by in percent by mass: 70%-100% of natural honey, 0%-10% of royal jelly, 0%-30% of maltodextrin or beta-cyclodextrin. A preparation method comprises the following steps: preparing dry honey powder from natural liquid honey by adopting a freezing-drying method, putting the dry honey powder into a tablet pressing machine, then directly performing tablet pressing so as to obtain the tablets with the dry honey powder, or putting the dry honey powder into a dry-method granulating machine to prepare dry granules, putting the dry granules into the tablet pressing machine to be subjected to the tablet pressing so as to prepare the tablets with the dry honey powder, or putting the dry honey powder into a wet-method granulation machine to prepare the dry granules and then putting the dry granules into the tablet pressing machine to be subjected to the tablet pressing so as to prepare the tablets with the dry honey powder. The tablets have the advantages that the natural honey is adopted as a main component or a unique component, not only the dissolving in the mouth is fast, the mouthfeel is good, the transportation, the carrying and the administration are convenient, the inconvenience of the administration of brewing liquid honey is overcome, and the defects of easiness in moisture absorption and agglomeration of the dry honey powder are avoided.

The present invention discloses fermented apple juice and a preparation method thereof. The preparation method comprises the following steps: S1: evenly mixing apple raw material juice, reducing sugarand water, and subjecting the mixture to filtration and sterilization to obtain mixed solution; S2: inoculating the mixed solution with starter cultures when the mixed solution is cooled to preset temperature, and carrying out fermentation at the preset temperature to obtain fermented apple juice; and S3: homogenizing and refining the fermented apple juice. The reducing sugar includes, but not limited to, one or more of glucose, galactose, lactose and high fructose corn syrup, and the mass percentage of the reducing sugar in the mixed solution is 0.5%-2%; and the starter cultures include, butnot limited to, probiotics, the addition amount of the probiotics is 1x10<6>-1x10<9> cfu / mL, and the time of fermentation is 12-96 h. The fermented apple juice is free of stabilizer addition, stablein system, fresh and cool in mouthfeel, sweet, sour and palatable in taste, low in viscosity, good in fluidity and capable of being used directly or used as an ingredient in other products, and the preparation method of the fermented apple juice is simple in process and suitable for large-scale production in factories.

The invention discloses a preparation method of greengage juice, which comprises the following steps: adding greengage fruit in a fermentation cask, adding a white granulated sugar layer on the greengage fruit to completely cover the greengage fruit, and curing with the sugar for 7-10 days to obtain the greengage juice. The sugar curing for preparing the greengage juice is simpler than the sugar solution immersion technique, and is simple to operate for factories. The invention also discloses a preparation method of greengage wine, which comprises the following step: mixing greengage juice unblended wine with greengage juice wine and immersed greengage wine to obtain the greengage wine with the alcohol content of 5-15 %vol. By adopting the two techniques (juice separation and fruit bearing) for fermentation, the fermentation time is longer (afterripening); and no yeast or any other microbe and preservative are added, so that the obtained greengage wine has pure mouthfeel. The fermented greengage fruit can be used as preserved plum, thereby fully utilizing the resources without waste. The blended greengage wine has the advantages of both fermentation wine and immersion wine.

The invention discloses a processing method of camellia red tea and relates to the field of tea processing. The processing method comprises the following steps: picking fresh leaves and camellia; withering the fresh leaves and the camellia in a withering tank; rolling the withered leaves and the withered camellia in a rolling machine; fermenting in a fermentation room; drying the fermented tea and camellia in a drier; finally flavoring the dried tea and camellia in a flavoring machine. According to the processing method disclosed by the invention, three times of flavoring and double times of cooling are adopted especially in the flavoring step, so that the processed red tea is red, transparent and bright in tea soup, has the fragrance of the camellia and is mellow, normal and thick in taste.

The invention relates to wild kiwifruit wine and a method for brewing the same. The wild kiwifruit wine is brewed with wild kiwifruits and white sugar as raw materials and through the process steps of kiwifruit clear liquid preparation, mixed solution preparation, fermenting for early brewing, ageing and the like. The whole brewing process of the wild kiwifruit wine is performed at the room temperature, so that nutritional ingredients in the wild kiwifruits cannot be destroyed but are all maintained, and the yellow-green color of wild kiwifruit juice is also maintained simultaneously; the produced wild kiwifruit wine is clear and transparent, and no additive is added, so that the wild kiwifruit wine is pure in taste, aromatic in smell and sweet and tasty.

The invention belongs to the technical field of green plum wine brewing, and discloses green plum wine, a brewing method of the green plum wine, as well as distilled wine and brandy based on the green plum wine. The brewing method of the green plum wine comprises the following steps: (1) soaking green plums, namely, adding 40-60-degree baijiu or edible alcohol with the weight being 10-35 % of that of green plums, and white sugar or rock candy or honey with the weight being 70-100 % of that of green plums into the green plums, carrying out uniform stirring, and carrying out soaking for 10 days or a longer time; and (2) carrying out fermentation, namely, taking the green plum fruit liquid obtained after soaking in the step (1), adding water with the volume being 0.9-2 times of that of the green plum fruit liquid into the green plum fruit liquid, inoculating a yeast according to the inoculation quantity of 0.03-0.08%, and carrying out fermentation for 10-25 days at 18-28 DEG C, thus obtaining the green plum wine. The green plum wine is typical in fruity aroma, mellow, soft and delicate in mouthfeel, refreshing, mellow and coordinated in aftertaste, and free of raw green taste, sourness and astringency as well as bitterness of the wine directly fermented by adopting fresh fruits and fruit juice, and in addition, the pectin substance content is low, and the aftertreatment is simple. The invention further provides distilled wine and brandy based on the green plum wine.

The invention opened a process to produce the gingko wine. The process is: 1. get rid of the shell of the gingko and boil to ripe; 2. beat the gingko; 3.add the yeast into the jelly; 4.ferment the mixture; 5.distil the fermentation product. The weight of the yeast: the weight of jelly is 0.01-0.02:1. The wine is healthy and has good taste.

The invention relates to a method for preparing a scorched aroma peony tea by using peony seed meal. The method comprises: treating a peony seed meal raw material, pulping the peony seed meal to prepare a peony seed pulp, carrying out enzyme deactivating, rolling, frying, crushing, extraction, filtering and concentrating on fresh peony leaves to prepare a peony tea concentrated juice, and sequentially carrying out mixing, homogenization and sterilization on the peony seed pulp, the peony tea concentrated juice, sucrose, citric acid, sodium dihydrogen phosphate and sodium carboxymethyl cellulose. According to the present invention, the prepared peony tea adopts the peony seed pulp and the peony tea concentrated juice according to the weight ratio of 3:1, such that the prepared peony tea has characteristics of aroma of the peony seed pulp, scorched aroma of the fried peony leaf, and delicate taste of the peony seed pulp; and the peony seed pulp maintains the mellow and scorched aroma taste after pulping, has the unique flavor, and can provide effects of gastric acid secretion stimulating, intestine and stomach digestive ability enhancing, and enhancement of absorption on peony tea nutrients during drinking.

The invention provides edible blending oil. The edible blending oil consists of 300 to 500 weight parts of camellia oleosa seed oil, 250 to 450 weight parts of rapeseed oil, 100 to 150 weight parts of peanut oil and 100 to 200 weight parts of pine seed oil. The edible blending oil solves the technical problems that the edible oil in the prior art has single nutritional ingredient, non-pure flavor and low nutritional value.

The invention discloses a mushroom soup and a cooking method thereof. The raw mateirals of the mushroom soup include chanterelle, toadstool, fungus suillus, chanterelle, boletus erythropus, sarcodon aspratum, bamboo fungus, gloeostereum insarnatum, tricholoma matsutake, tremella auramtialba, club fungi, cepe, hericium erinaceus, pleurotus eryngii, gomphidius rutilus, cordyceps sinensis, helvella elastica and flammulina velutipes. The cooking method comprises the following steps: soaking the raw materials, heating for more than three hours under big fire, wherein during the heating process, the soup is stirred uniformly for many times and floating foams on the surface are removed in time; after foam is removed, further heating under soft fire, wherein the soap is stirred for many times during the heating process; stopping heating, covering with a cover, standing for precipitation, thus obtaining the mixed mushroom soup. In the raw materials, the mushrooms are matched scientifically and reasonably, thus the mushroom soup is suitable for various people. In the cooking method, characteristics of various mushrooms are put into a full play, the taste and the fragrance components are mixed together, the nutrition and the taste are the best, and the mushroom soup has extremely high northern regional features, specific mushroom smell is kept, the efficacies of improving the immunity and the like are achieved, and the mushroom soup is suitable for people with various physiques.

The invention relates to the food field, in particular to paste honey and a processing technique thereof. The processing technique of the paste honey comprises the following steps: raw honey is fused, and then is filtered; the filtered honey is concentrated in vacuum, and then is cooled to 31-36 DEG C; the cooled honey is added with seed crystals, and then is stirred, wherein the seed crystals are natural crystals of the raw honey, and have the particle sizes of 20-40 microns, and the weight ratio of the added seed crystals to the cooled honey is 10-15: 100; the stirred honey is vacuumized until the vacuum degree is 0.07-0.07 Mpa to obtain the paste honey. The processing technique avoids the problem of easy deterioration due to uneven natural crystals of the liquid honey; and the paste honey prepared by the processing technique has the advantages of bright color, mellow and normal taste and easy coating.

The invention discloses selenium-enriched health rice wine which is prepared from the following raw materials in parts by weight: 8-15 parts of mint, 3-6 parts of radix angelicae, 2-5 parts of liquorice, 2-3 parts of moutan barks, 3-8 parts of mint, 2-4 parts of pericarpium citri reticulatae, 3-8 parts of codonopsis pilosula, 2-8 parts of wolfberry, 10-22 parts of selenium-enriched distiller yeast and 80-100 parts of sticky rice. The selenium-enriched health rice wine provided by the invention is fragrant in taste, and has the functions of treating inappetence, improving the immunity and reducing the blood pressure and blood fat by adding various health medicinal materials matched with the function of selenium. Meanwhile, the rice wine is mellow and pure in taste, good in curative effect and free from side effects after being drunk for a long time and has a good promotional value.

The invention discloses a loquat sparkling wine. The loquat sparkling wine is prepared through the following steps: (1) selecting mature loquats, peeling and denucleating the loquats, juicing the loquats, and keeping the juice for standby; (2) cleaning glutinous rice, adding water, mixing well, immersing, steaming the glutinous rice by a routine method, cooling and keeping the glutinous rice for standby; (3) mixing the loquat juice and glutinous rice according to a weight proportion of 25-50:75-100, stirring uniformly, placing the mixture in a fermentation cylinder, inoculating 0.2 wt% of an active dry yeast and carrying out fermentation for 25-40 days, wherein the weight of the glutinous rice is calculated by raw glutinous rice; (4) after the fermentation, releasing the original wine from a valve at the fermentation cylinder bottom, filtering and removing slag by a centrifuge and disinfecting for standby; and (5) filling CO2 into the original wine under 3.0*10<9>-4.0*10<9> Pa by a gas-wine mixer and carrying out filling to obtain a finished product acquisition. The loquat sparkling wine provided by the invention has unique bouquet and obvious health care function for frequent drinking.

The invention relates to a selenium-enriched soy sauce flavor type baijiu. The selenium-enriched soy sauce flavor type baijiu is prepared from, by weight, 150-300 parts of selenium-enriched foodstuff, 1-5 parts of dry yeast, 0.1-0.2 part of basidiomycetes, 10-22 parts of distiller's yeast and selenium-containing drinking water, wherein the selenium-enriched foodstuff comprises selenium-enriched sorghum, and the selenium content is 3.2-3.7 mg / kg; the selenium-containing drinking water is prepared from food-grade sodium selenite and drinking water, and the selenium content is 0.04-0.08 mg / kg; basidiomycetes is one or more of tremella, agaric, mushrooms or lucid ganoderma. The brewing method comprises the following steps of 1, treatment of raw materials; 2, material moistening; 3, decoction; 4, cooling; 5, preparation of selenium-enriched yeast; 6, wall breaking of yeast cells; 7, saccharification and fermentation; 8, after-ripening fermentation; 9; repeating of the step 8 many times to finally prepare raw baijiu.

The invention relates to a quick-frozen sardine steak food with chopped purple seaweeds and the making method thereof. Fresh or frozen and unfrozen fresh sardines are selected to make sardine fresh slices without heads, tails, internal organs and bone spurs, with connected fish skin on the backs and cut into halves as raw materials; the outer surfaces of the fish slices are evenly brushed with a layer of basic sterile powder and then coated with a layer of stiff paste which is prepared with sterile powder, wheat starch, salt, emulsifier, gourmet powder and water in definite proportions; the outer surface of the stiff paste is attached with a layer of outer coating made by bread powder and chopped purple seaweeds in definite proportions so as to obtain fish steaks taking the shapes of puffed powder slices and internally coated with the stiff paste and the basic sterile powder; after being quick-frozen, the fish steaks can then be made into quick-frozen sardine steak food with chopped purple seaweeds. The food is nutritious and healthy, has long shelf life, beautiful shape and delicious taste and is convenient to be eaten. The making method of the food has reasonable and strict technology, strong operability and high making efficiency and the food made is safe and healthy and stable in quality.

The invention relates to a method for cultivating macadimia nuts on karst rock-desertification mountain land. The method comprises the steps of variety breeding, soil preparation, seedling culture and grafting, planting, pruning, water and fertilizer management and disease and pest control. Disease and pest control is conducted in the way of adopting an agentia obtained by mixing thiophanate methyl with probenazole for spray control, the mass ratio of thiophanate methyl to probenazole in the agentia is (5-8):1, and the mass percentage of thiophanate methyl and probenazole in the agentia is 60-70%. The agentia is diluted by 500-800 times to be sprayed onto the earth surface and branches, leaves and fruits of macadimia nuts once every other 10-15 days. By using macadimia nuts as pioneer tree species to achieve barren mountain afforestation, wind prevention and soil fixation, the ecological environment of karst rock-desertification mountain land can be recovered, and income of local farmers can be increased.

The invention discloses hawthorn fruit wine. The hawthorn fruit wine is characterized by being prepared from the following raw materials in part by weight: 55 to 65 parts of hawthorn, 5 to 10 parts of snow pear, 1 to 5 parts of lemon, 3 to 5 parts of honey, 0.5 to 1.0 part of citric acid, 5 to 8 parts of white granulated sugar and 5 to 10 parts of fruit wine dry yeast. The hawthorn fruit wine prepared by the invention has the advantages of abundant nutrition, pure mouthfeel, unique fruit flavor of hawthorn, smooth and natural taste, functions of relieving a cough, nourishing the stomach and promoting appetite, and adjusting blood sugar, stable quality of products, bright color and luster of wine liquid and long guarantee period; at the primary fermentation stage, light resistant fermentation is adopted to better facilitate the fermentation of yeast for fruits; after the primary fermentation is finished, clarification treatment is performed, and further delicious taste and no bitterness of the brewed hawthorn fruit wine are guaranteed; fewer kinds of additives are added in the whole fermentation process, and the simplicity in operation is realized.

The invention discloses healthy rice wine which consists of the following raw materials in parts by weight: 10 to 15 parts of mint, 5 to 8 parts of fleece-flower root, 4 to 6 parts of fresh ginger, 2 to 4 parts of dried rehmannia root, 2 to 4 parts of the root of kudzu vine, 2 to 8 parts of chrysanthemum, 10 to 15 parts of medlar, 8 to 12 parts of codonopsis pilosula, 80 to 100 parts of sticky rice and 2 to 5 parts of distiller's yeast. The rice wine provided by the invention is prepared by fermenting the sticky rice, the main function of the sticky rice is to warmly invigorate spleen and stomach, through adding Chinese herbal medicinal ingredients for tonifying the kidney and dredging collaterals, the effect of tonifying the kidney and dredging collaterals can be effectively realized, and meanwhile, the rice wine is mellow and normal in taste and good in curative effect, has no side effect for long-term consumption, and is popular with mass consumers.

The invention discloses a wine decanter with vanes. The wine decanter is composed of a funnel bottle, an orifice flow baffle, a multi-vane water wheel, a curve flow guide groove body and a funnel pipe. A baffle base is arranged on the inner wall of a bottle body of the funnel bottle. The orifice flow baffle is put on the baffle base. The curve water wheel vanes are arranged on the multi-vane water wheel. Water wheel shafts are arranged at the upper end and the lower end of the multi-vane water wheel. A plurality of flow injection through holes are formed in the orifice flow baffle. Wine flows out through the multiple flow injection through holes of the orifice flow baffle, impacts the water wheel vanes of the multi-vane water wheel, pushes the vanes to rotate and scatter wine flow, and further scatters wine flow through the curve flow guide groove body, wine is scattered again after reaching the inner wall of the funnel pipe, and wine sufficiently making contact with air multiple times finally flows out of the bottom end of the funnel pipe. By means of the wine decanter, air can make full contact with wine, the rapid wine decanting effect is achieved, and it is ensured that the taste of wine is more mellow and normal; meanwhile, the wine decanter has the advantages of being fashionable in appearance, convenient to carry, easy to clean, capable of avoiding bacterium breeding, safe, convenient to use, and the like.

The invention belongs to the field of tea processing, and especially relates to a processing method of cortex eucommiae tea. The processing method of the cortex eucommiae tea comprises the following steps of selecting materials, carrying out withering, carrying out shaking, carrying out fixation, carrying out rolling, carrying out drying, and carrying out encapsulation. According to the processing method of the cortex eucommiae tea, the cortex eucommiae tea is mixed with a special solution 1 when shaking is performed so that enzymatic reaction in cells of the tea leaves is inhibited, and thus, polyphenols can be relatively well preserved and cell permeability is increased so that more soluble substances can be extracted. As a result, compared with control groups, chlorogenic acid content of the cortex eucommiae tea prepared by the processing method is increased by 0.59%, flavonoid content is increased by 1.47%, aqueous extract content is increased by 7.77%, amino acid content is increased by 0.97%, soluble protein content is increased by 0.03%, and soluble sugar content is increased by 2.93%.

The invention discloses a technology for biologically brewing passion fruit and mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; 8, blending; and 9, adding passion fruit. Clarification is carried out before and after fermentation in the technology for biologically brewing the passion fruit and mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the passion fruit and mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the passion fruit and the wine flavor.

The invention relates to a high-quality black tea planting method. The method comprises the steps of land selection and preparation, seed selection, tea tree transplanting, field management and the like. Black tea grows in the natural state, organic fertilizer is adopted for planting, the content such as amino acid and tea polyphenol in black tea is much higher than that in common black tea, the taste is more mellow and more intensive, nutrients are more abundant, and the quality can be ensured while the yield of black tea can be improved. Some injurious insects are removed by raising chickens under a tea grove, tea garden ecological species varieties are increased, the tea garden ecological environment can be better kept, better tea leaves are cultivated, the tea garden benefits are improved, and due to tea tree planting, the capabilities of mountain slope wind prevention and soil fixation, water conservation and severe weather resistance are improved.

The invention discloses a technology for biologically brewing mango wine. The technology comprises the following steps: 1, selecting mango; 2, processing the mango; 3, juicing; 4, clarifying; 5, fermenting; 6, ageing; 7, re-clarifying; and 8, blending. Clarification is carried out before and after fermentation in the technology for biologically brewing the mango wine, so the kind of used additives is reduced; a high density sieve is used to remove residue seeds and residue silks, and then the sieved fruit juice is fermented, so the bitter taste is removed, and the fermentation time is shortened; and the mango wine brewed in the invention has abundant nutrition, mellow and pure mouthfeel, and moderate sour-sweet taste, and has the special fruit flavor of mango and the wine flavor.

The invention discloses a flower-flavored sweet potato vinegar beverage and a preparation method thereof. The flower-flavored sweet potato vinegar beverage comprises the following raw materials in parts by weight: rice vinegar 70-80, grape pulp 3-5, honey 4-7, lotus leaf 1-3, flowers 5-8, and sweet potato 8-12. On the basis of the traditional apple vinegar beverage, the flowers, sweet potato and honey are added into the beverage, and thus the apple vinegar has the flower flavor and the natural moist sweet taste of the sweet potato and honey. Compared with the traditional vinegar beverage, the flower-flavored sweet potato vinegar beverage has features of natural flavor, mellow taste, fresh vinegar flavor, natural moist sweet taste of the sweet potato and honey, and pure taste.

The invention relates to a preparation process of raisins, and relates to the technical field of non-staple food. The process comprises the steps of raw material selection, stem-removing and crushing, and drying. The raisin preparation process provided by the invention has the advantages of scientific and standardized operation and reasonable control in practical preparation. The prepared raisins have mellow mouth-feel and delicious taste.

The invention discloses health-care medlar cola or a composite health-care fruit juice beverage and a preparation method of the health-care medlar cola or the composite health-care fruit juice beverage. The health-care medlar cola or the composite health-care fruit juice beverage comprises the following materials in the ratio of 0.5-2kg of medlar, 1-5kg of carrot, 0.2-3kg of hawthorn, 0.2-3kg of honeysuckle, 1-3kg of white granulated sugar, 0.008-0.03kg of vitamin C, 0.0001-0.0005kg of vitamin B1, 87kg of mineral water, 0.5-2kg of honey, 0.1-0.25kg of sodium citrate, 0.08-0.2kg of citric acid and 0.1-0.3kg of medlar essence. By adopting the preparation method, the health-care medlar composite fruit juice cola beverage which is sweet, sour and delicious, mellow and normal in taste, abundant in nutrition and good in health-care effect can be produced from the materials according to the scientific ratio and a bran-new production process.