2388 results about "Sesamum" patented technology

The invention provides intelligence-reinforcing health-care dried bean curd. The intelligence-reinforcing health-care dried bean curd is processed from raw materials of, by weight, 100 parts of black soybeans, 4-6 parts of Chinese hawthorn seeds, 1-3 parts of black sesame, 1-3 parts of walnut, 3-5 parts of loofah, 3-5 parts of kiwi fruit, 4-6 parts of longan pulp, 5-7 parts of grapes, 3-5 parts of ginseng, 4-6 parts of poria, 2-3 parts of dens draconis, 1-2 parts of polygala root, 1-2 parts of acanthopanax and 1-2 parts of sunflower discs. The intelligence-reinforcing health-care dried bean curd is prepared by boiling the intelligence-reinforcing raw materials to soup, soaking the raw beans, using mixed liquor of the nourishing soup and water as soybean milk grinding water for soybean milk grinding, filtering, boiling soybean milk, adding intelligence-reinforcing flavoring materials, pointing halide, pressing, marinating, packaging and sterilizing. The dried bean curd has nutrient of conventional dried bean curd, as well as has functions of intelligence reinforcing and health care, and is aromatic in taste.

A diet-therapy health food consists of fifteen cereals including round-shaped rice and the like, eleven beans including soyabean and the like, fungus including white fungus, blackfungus and the like, nuts including peanut, sesame and the like, marine plants including japonica and the like, Chinese medicine which also can be eaten as food including hawthorn fruit, dioscorea rhizome, lily, poria, lycium fruit and the like which are mixed by a certain proportion. As a staple food, the invention has abundant nutrition, which is beneficial to human health, changes the state of unitary nutrient content in staple foods.

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

The invention provides assorted mushroom sauce which is prepared by the following components by weight: 10-16% of edible mushroom dry materials, 15-25% of soybean sauce, 0.5% of sesame, 0-3% of soy sauce, 0-2% of sesame oil, 17-25% of soybean oil, 4-14% of capsicum, 2% of ginger, 4-6% of scallion, 9-11% of flavoring agents, 0-0.3% of caramel, 0.3% of spice, 0-0.1% of edible essence, and the balance of water. The assorted mushroom sauce provided by the invention maintains original flavor and nutrition of mushrooms; various raw materials and ingredients are added; the prepared seasoning sauce not only can be eaten together with rice or bread, is nutritive and convenient, but also can be used for cooking and seasoning, can enhance the fragrance and delicious taste of dishes, and improve the attraction of dishes.

The invention relates to a sesame scattering machine. The sesame scattering machine comprises a machine body, a cake introduction conveying mechanism, a cake surface syrup spraying mechanism, a syrup mist suction-removal mechanism and a cake surface sesame scattering mechanism, wherein the cake introduction conveying mechanism is formed by motors, conveyor belts, tension rollers and transmission rollers; the cake surface syrup spraying mechanism is formed by a syrup storage tank, a syrup conveying tube and a nozzle; the syrup mist suction-removal mechanism is formed by a syrup mist suction tube, a filter and a vacuum pump; and the cake surface sesame scattering mechanism is composed of a sesame storage bucket, a sesame distributor, a hairbrush and a sesame catching bucket. The syrup is sprayed on the surfaces of cakes in a pressurization mode, and the granule distributor with the surface fully distributed with pits is used for scattering sesames, so the syrup spray distribution and the sesame distribution are fast and uniform; the syrup mist suction-removal mechanism is arranged, so the splash of the sprayed syrup and the suffusion of the syrup in air are controlled; the cake introduction conveying mechanism is provided with conveyor cleaning scrapers, so it is benefit for cleaning, and material recovery can be realized; a cake passing and pressing apparatus is arranged at the stroke tail end, so the granules are firmly viscous after the rolling, and blocking and clamping phenomena at the junctions of the conveyor belts to where the cakes are transmitted are eliminated. The sesame scattering machine has the characteristics of reliable operation, automation and fastness, less material loss, environment cleaning, and suitableness for line production.

The invention discloses spiced sandwich dried bean curd. The spiced sandwich dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 18 to 20 parts of sesame, 10 to 12 parts of green bean powder, 4 to 5 parts of osmanthus honey, 5 to 6 parts of cream, 2 to 3 parts of kudzu vine root, 2 to 3 parts of hawthorn, 2 to 3 parts of dark plum, 1 to 2 parts of pumpkin leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 2 to 3 parts of platycodon grandiflorum, 1 to 2 parts of cortex moutan, 2 to 3 parts of eucommia, 1 to 2 parts of cassia twig, and 1 to 2 parts of angelica sinensis. According to the spiced sandwich dried bean curd, the kudzu vine root, the hawthorn and the dark plum are ground together with the soybeans, so that the traditional Chinese medicine ingredients thoroughly permeate soybean milk; by adding the extract of the traditional Chinese medicines, the dried bean curd has the effects of reducing blood glucose and blood fat, reducing fever, promoting the secretion of saliva or body fluid, invigorating stomach, improving digestion, eliminating phlegm, removing pus, tonifying liver and kidney, sweating and resolving fleshy exterior toxins; the sandwich dried bean curd is prepared by adding sandwich fillings made of the sesame, the green bean powder, the osmanthus honey and the cream between two layers of dried bean curd blocks, so that the dried bean curd is sweet and delicious, and has a unique flavor.

The invention relates to the field of livestock breeding technology, which specifically relates to a forage for sow during lactation period, and the forage is prepared by the following raw materials by weight: 70-80 parts of corn, 20-25 parts of bean cakes, 20-25 parts of millet bran, 15-18 parts of wheat bran, 12-15 parts of pea residues, 10-12 parts of dried white radish, 5-8 parts of black sesame, 3-4 parts of pig heat powder, 6-8 parts of vegetable sponge of luffa, 4-5 parts of fish meals, 2-3 parts of stone flour, 1-2 parts of shell powder, 5-6 parts of laver powder, 8-10 parts of purslane, 1-2 parts of radix Rhapontici, 2-3 parts of cape jasmine, 1-2 parts of pitch, 1-2 parts of Akebia stems, a proper amount of salts and 4-5 parts of feeding promoting agents. The prepared sow forage has balanced and comprehensive nutrition, and can satisfy each nutrition demand of postpartum sow, radix Rhapontici, cape jasmine, pitch, Akebia stems and other Chinese herbal medicine components can free mammary gland, increase milk yield, and the pigling fed by the sow which eats the forage has high survival rate, strong physique and red and bright hair.

The invention discloses a production process of sesamol-rich fragrant sesame oil. The production process is characterized by comprising the following steps of: cleaning and removing impurities; soaking and washing; naturally draining and germinating; frying seeds at a high temperature; cooling; grinding into pulp with a stone mill; adding water and stirring; turning oil (shaking oil); skimming oil; and standing and settling to obtain a finished product. The production process has the advantages that the defects of high probability of getting burnt during direct roasting of dry sesame and high probability of producing 3,4-benzopyrene after burning are avoided by soaking the sesame with water, draining and then roasting at the high temperature, the sesame seeds are germinated during washing, soaking and drainage of the sesame, the germinated sesame seeds are roasted at the high temperature and then grease is extracted, the sesamol content in the sesame oil is higher than that of the sesame oil extracted from the ungerminated sesame, sesame pulp has high water absorbing speed and high oil yield speed, the obtained sesame oil has better flavor, the content of vitamin E in the sesame oil extracted from the germinated sesame, which is washed and soaked with water and drained, is higher than that of the sesame oil extracted from the ungerminated sesame, and the oil yield is improved by 1-2 percent compared with that in the prior art.

The invention discloses rosemary flavored barbecue dried bean curd. The rosemary flavored barbecue dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 24 to 28 parts of shelled buckwheat, 6 to 7 parts of white sesame seeds, 2 to 3 parts of waxberry, 2 to 3 parts of Chinese yam, 4 to 5 parts of dogwood fruit pulp, 1 to 2 parts of purple cabbages, 2 to 3 parts of rehmannia leaves, 1 to 2 parts of apple leaves, 1 to 2 parts of mugwort leaves, 2 to 3 parts of dandelion, 1 to 2 parts of snapdragon, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of scabish, and 1 to 2 parts of lemongrass. The nutritional value of the dried bean curd is improved by adding the shelled buckwheat and the white sesame seeds into the dried bean curd; a traditional Chinese medicine extracting solution is absorbed by the dogwood fruit pulp, the dogwood fruit pulp is ground into powder, and the powder is added into the dried bean curd, so that active ingredients of traditional Chinese medicines are added into the dried bean curd to the maximum while the taste of the dried bean curd is prevented from being influenced; the dried bean curd is roasted by bamboo charcoal with rosemary powder, so that the finished dried bean curd has unique aromas and has the effects of replenishing blood, improving eyesight, tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, dispelling wind, lubricating intestines, tonifying liver and kidney, securing essence and reducing urination.

The invention discloses a healthcare lotus leaf sticky rice cake which is prepared from the following raw materials in parts by weight: 70-120 parts of sticky rice powder, 50-80 parts of polished round-grained rice powder, 20-60 parts of green bean powder, 25-40 parts of lotus leaf extracting liquid, 15-30 parts of seasonings, 8-15 parts of sesame, 30-50 parts of sugar, 12-25 parts of guar gum, 5-10 parts of beta-cyclodextrine, 0.5-3 parts of a coagulating agent and a proper amount of purified water. The healthcare lotus leaf sticky rice cake is prepared by mixing the lotus leaf extracting liquid containing flavonoid compounds with the sticky rice powder, the polished round-grained rice powder and the green bean powder, and adding the proper amount of the food additives and the seasonings containing Chinese herbal medicines; the prepared lotus leaf sticky rice cake is unique in taste and rich in nutrition, has healthcare effects of reducing blood fat, clearing summer-heat and warming stomach and spleen, and is suitable for people of all ages and favorable for popularization.

The invention discloses a peanut butter and its preparing process, wherein the raw materials include (by weight ratio) peanut 45-55 parts, dried soybean paste 15-25 parts, refined pork 30-50 parts, fermented soybean 35-45 parts, dried pepper 10-30 parts, soaked pepper 45-55 parts, chilli-paste with broad bean 45-55 parts, sesame 10-20 parts, catsup 25-35 parts, Chinese prickly ash 3-6 parts, white sugar 15-25 parts, green onion 10-20 parts, fresh ginger 10-20 parts, garlic 10-20 parts, cooking oil 80-120 parts, water or soup 200-300 parts.

The invention discloses dried tofu with soybeans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 100-106 parts of soybeans, 6-10 parts of corn kernels, 4-6 parts of seasame, 6-10 parts of buckwheat, 2-3 parts of pseudo-ginseng, 1-2 parts of lily, 1-2 parts of schisandra chinensis, 1-2 parts of pollen pini, 1-2 parts of Chinese chives, 2-4 parts of garlic bolt, 2-7 parts of white sugar, 2-6 parts of salt, 0.5-1 part of Chinese hawthorn seed powder, a proper amount of mulberry and 0.03-0.06 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the mulberry can be used for treating dizziness caused by deficiency of liver and kidney, blood deficiency and essence deficiency, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, fluid impairment and thirst, consumptive thirst and constipation due to intestinal dryness; and the schisandra chinensis can treat cough and asthma due to lung deficiency, thirty, spontaneous perspiration, night sweat, thinness and weakness due to overexertion, wet dream, spermatorrhea and lingering dysentery.

A hericium erinaceus and grape dried fruit for nourishing stomach is prepared from the following raw materials in parts by weight: 400-420 parts of grape pulp, 50-60 parts of hericium erinaceus, 30-40 parts of peas, 35-40 parts of sweet potato, 30-35 parts of carrot, 60-70 parts of bayberry juice, 90-100 parts of rice wine, 30-35 parts of hawthorn, 30-35 parts of jujube, 2-25 parts of white sesameseed, 20-25 parts of purple cabbage, 10-15 parts of nori powder, 20-30 parts of milk powder, 3-5 parts of pagoda flower powder, 5-6 parts of kudzuvine root and 5-7 parts of dried orange peel. The preparation process of the hericium erinaceus and grape dried fruit for nourishing stomach is simple and environmentally friendly. By adding the ingredients of hericium erinaceus, bayberry juice, and rice wine and so on, the dried fruit has the function of nourishing stomach and promoting appetite and the nutrition of the dried fruit is enriched. In addition, extracts of Chinese medicinal materials such as pagoda flower powder, kudzuvine root, dried orange peel, prepared rehmannia root and maitake are added, so that the dried fruit has very good health care function and is recommended to most of people.

The invention provides a formula and a production method of a polygonum multiflorum thumb black sesame paste. The polygonum multiflorum thumb black sesame paste is prepared by using prepared polygonum multiflorum thumb powder as main raw material, using black sesame, black soya bean, millet, black rice, glutinous rice, walnut kernel, peanut kernel, red date, oat and barley as auxiliary materials, letting the raw materials be subject to carefully selecting, washing, drying, frying, and grinding into powder, and finally mixing according to a certain proportion. The black sesame paste disclosed herein by using ultrafine grinding is benefit for human absorption, has nourishing blood vessels, blackening hair, promoting hair growth, nourishing brain and developing intelligence, and is especially suitable for middle aged and old people to eat.

The invention discloses honey fruit milk tea paste and a preparation method of honey fruit milk tea of the milk tea paste. The honey fruit milk tea paste is refined from high-concentration honey, vegetable fat powder and food additives such as fruit, dates, beans, peanuts, lotus seeds, walnuts, almond or sesame serving as main raw materials and auxiliary nutrient components such as milk powder and tea powder by a scientific method. In the invention, the sterilization ability of the natural high-concentration honey is used, and thus preservative does not need to be added in the ingredients. The anti-oxidation effect of the high-concentration honey and tea polyphenol in the tea powder is also used, and through a specific technique, the honey fruit milk tea paste can be brewed with hot water, cold water and ice water and is available to drink throughout the year, thereby solving the problem of rush season / off season; and as the preservative is not added, the storage time of the honey fruit milk tea paste is long. Therefore, the honey fruit milk tea paste has the advantages that any preservative is not contained, the ingredients have a rich variety, the honey fruit milk tea paste can be brewed with hot water, cold water and ice water and is available to drink throughout the year and the storage time is long, and is convenient and nutrient new fast food.

A process of treating sesame oil to obtain sesame lignans and flavors contained in the oil in higher purity and yield is provided. In the process, the sesame oil is subjected to a supercritical extraction.

The invention discloses a five-organ-nourishing nutrient health rice and a preparation method thereof. The five-organ-nourishing nutrient health rice is prepared from the raw materials of japonica rice, buckwheat, chestnut cores, black sesame, mutton, naseberry, almonds, fish maw, balsam pear power, peperomia dindygulensis miq, shaddock peels, prepared rhizoma polygonati and the like. The five-organ-nourishing nutrient health rice provided by the invention has the benefits of having a unique special flavour, being rich in nutrient substances such as soybean dietary fiber and soy proteins, has the effects of clearing away heat and toxic materials, eliminating phlegm and draining pus, relax bowel to relieve constipation, nourishing five organs and dispelling wind and eliminating dampness, can prevent diseases such as colon cancer, hypertension, hyperlipidemia, high cholesterol and diabetes mellitus.

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.

The invention relates to the field of food processing and in particular relates to whole-grain health tea and a manufacturing method thereof. The whole-grain health tea is prepared from the following raw materials in parts by weight: 10-35 parts of peanuts, 10-35 parts of oat, 5-20 parts of sesame, 5-20 parts of flaxseed and 5-20 parts of buckwheat. The whole-grain health tea is prepared by adding the previous raw materials into 0.7-1.2L of drinking water at the temperature of 100 to 110 DEG C. The whole-grain health tea provided in the invention is mellow and smooth in taste and has the effects of coordinating intestines and stomach, cleaning blood, changing acidic body, tonifying spleen and nourishing stomach and building body and beautifying. The whole-grain health tea is high in cellulose content and can promote intestinal tract movement and prevent constipation. Any additive is not added into the tea, and the tea is the best natural and nutrient drink suitable for people of all ages.

The present invention is process of producing sesame scent type white liquor through Daqu yeast and bran yeast mixing fermentation. The white liquor is prepared with kaoliang 80-85 weight portions, wheat 15-20 weight portions, rice hull 15-25 weight portions, distilled raw wine 400-500 weight portions, Daqu yeast 8-15 weight portions, and bran yeast 20-30 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

The invention relates to the field of food, and in particular relates to a rose donkey-hide gelatin cake and a preparation method thereof. The rose donkey-hide gelatin cake is characterized in that the rose donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 8-25 parts of re-petal red rose fresh flowers, 5-15 parts of dry re-petal red roses, 10-35 parts of donkey-hide gelatin, 20-45 parts of black sesames, 10-35 parts of walnut kernels, 8-20 parts of crystal sugars, 28-100 parts of white granulated sugars and 10-30 parts of yellow wine. By the food, the rose petal in the product can be clearly seen, the color of the rose petals is reserved; the rose is organically combined with the donkey-hide gelatin, so that a new formulation of the rose and the donkey-hide gelatin is researched, and the donkey-hide gelatin drives the rose to develop so as to widen the domestic and foreign markets of Pingyin rose; and the food overcomes the defects of inconvenience in use of the rose and the donkey-hide gelatin, can be eaten after the package is opened, and is delicious and convenient to carry, transport and store, and solves the problems that the donkey-hide gelatin is difficultly boiled due to needs of being crashed and melted by heat, is inconvenient to orally take and is not good in taste.

The invention belongs to the technical field of food manufacturing, and discloses traditional Chinese medicine flour which is prepared from the following components in parts by weight: 150-120 parts of whole wheat powder, 60-50 parts of buckwheat powder, 20-15 parts of pea powder, 40-30 parts of sweet potato, 20-15 parts of rhizoma dioscoreae, 10-8 parts of black sesame, 20-18 parts of radish seed, 18-15 parts of fructus lycii, 16-14 parts of burdock root, 15-13 parts of folium ginkgo, 15-10 parts of radix puerariae, 12-9 parts of herba epimedii, 10-8 parts of flos chrysanthemi, 9-7 parts of uncaria rhynchophylla, 8-6 parts of eucommia ulmoides, 6-5 parts of concretio silicea bambusae, 6-5 parts of fructus crataegi, 5-4 parts of ginseng and 5-4 parts of folium mori. By eating the food prepared from the flour disclosed by the invention, the high blood pressure can be effectively controlled, and arteriosclerosis can be prevented.

The invention discloses a convenient and nutritious pudding beancurd jelly, which comprises materials in parts by weight as follows: 30-45 parts of soybeans, 2-5 parts of fruit puddings, 10-18 parts of peanuts, 4-11 parts of sweet almonds, 5-12 parts of semen juglandis, 5-10 parts of semen sesami nigrum, 12-24 parts of fresh milk, 0.55-1.2 parts of edible gels, 2-5 parts of seasonings and 8-17 parts of vegetable juices. The convenient and nutritious pudding beancurd jelly tastes fresh and tender, sweet and delicious, has unique flavor and abundant and balanced nutrition. Particularly, different fruits and vegetables are selected and matched, products with different colors and different flavors can be produced, the demands of people on food diversification and function can be met, and the life of people is enriched.

The invention provides a method for preparing a ginseng and coix seed mixture and a ginseng and coix seed paste. Raw materials comprise 1 to 10 parts of ginseng, 10 to 30 parts of coix seed, 2 to 10 parts of lotus seed, 10 to 35 parts of glutinous rice, 5 to 20 parts of black rice, 10 to 30 parts of flour, 2 to 15 parts of black sesame, 1 to 6 parts of walnut kernel, 1 to 10 parts of peanut kernel, 3 to 10 parts of malto dextrin, 1 to 4 parts of black soya bean, 1 to 4 parts of small red bean, 1 to 10 parts of edible modified starch and 2 to 10 parts of white granulated sugar. The ginseng is subjected to supercritical CO2 extraction, the green production process is really realized, and the total extraction rate of active substances such as ginsenoside and the like is over 90 percent. The obtained product is fine powder without cakes, is easy to store and convenient to use, has characteristics of fine and smooth texture, delicious taste and tasty mouthfeel, cleanness and faint scent, and high digestion and absorption rate of natural nutrients, and maintains natural nutrient components of the raw materials, and improves the mouthfeel and the nutrient component absorption rate.

The present invention provides production process of fragrant sesame spirit. The fragrant sesame spirit is produced with kaoliang, wheat, bran and husk in certain weight proportion as material, and through steaming, cooling, adding Daqu, Hanoi white yeast and aroma-forming yeast in certain amount via stirring, piling at high temperature for 10-15 days, fermenting inside a brick tank with clay bottom for 25-30, distilling, ageing for over three years and blending. The fragrant sesame spirit is clear, transparent, fragrant and mellow.

The invention discloses sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes. The sucrose-free fruit and vegetable rice flour or the sucrose-free fruit and vegetable rice cakes are prepared from the following raw materials in part by weight: 30 to 40 parts of sticky rice, 20 to 30 parts of polished round-grained rice, 5 to 15 parts of fruits and vegetables, 30 to 50 parts of sesame, and 5 to 20 parts of xylitol or stevioside or maltitol or 0.5 to 3 parts of table salt. A preparation method of the sucrose-free fruit and vegetable rice flour comprises the following steps of: cleaning the raw materials, namely the sticky rice and the polished round-grained rice, steaming, sun (oven)-drying, stir-frying, grinding for later use, cleaning the sesame, sun (oven)-drying, stir-frying, grinding for later use, cleaning the fruits and vegetables, peeling, freezing at the temperature of between -8 and -24 DEG C and grinding or oven-drying and grinding, steaming or stir-frying, and drying for later use; preserving the raw materials when water content of the raw materials is 5 to 10 percent; and uniformly mixing the raw materials for later use and the xylitol or stevioside or maltitol or table salt according to the proportion to obtain the sucrose-free fruit and vegetable rice flour. The fruit and vegetable rice cakes are prepared by the following stepsof: steaming the fruit and vegetable rice flour, and molding. The sucrose-free fruit and vegetable rice flour and the sucrose-free fruit and vegetable rice cakes have remarkable flavors of local snacks, and are also used as nutritious foods which are emergently, continuously and mainly eaten and are not unpleasant on various different occasions.