546 results about "Taste sour" patented technology

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g / cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and / or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole / liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention relates to a lutein ester soft sweet and a preparation method of the lutein ester soft sweet. The soft sweet comprises 60-90% of sweet material, 0.01-10% of lutein ester micro-capsule or water soluble powder, 0.1-15% of gelling agent, 0.01-5% of sour agent, 0-10% of extract, 0-30% of concentrated juice, 0-0.5% of food flavor and 5-34% of water. The preparation method of the lutein ester soft sweet comprises the following steps of: a. sugaring off; b. gelling; c. mixing sugar liquid with gel liquid or gel peptone; d. adding lutein ester, the extract, the concentrated juice, the flavor and the sour agent into the mixed liquid; and e. preparing a finished product. The lutein ester soft sweet has health care functions of relieving visual fatigue, improving eyesight, preventing age related macular degeneration (AMD), and is good in mouthfeel, not glutinous, chewable and palatable in sour and sweet, thus being a healthy snack food; and the preparation method of the lutein ester soft sweet is simple, easy to operate and suitable for industrial production.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

The invention discloses soybean protein jelly and a preparation method thereof. The jelly drink comprises the following formula components: 1 to 10 weight / volume percent of soybean protein, 6 to 12 percent of weight / volume percent of sugar, 0.05 to 2 weight / volume percent of stabilizer, 2 to 10 weight / volume percent of juice, 0.1 to 0.8 weight / volume percent of acidity regulator, 0.05 to 0.2 weight / volume percent of essence and the balance of water. The soybean protein jelly is nutritional edible jelly, can be directly poured out and eaten and is safer to eat.

The invention belongs to the technical field of drink foods, and in particular relates to an aloe bird nest drink food and a preparation method thereof. The aloe bird nest drink food comprises the following raw materials e by weight percentage: 0.05 to 40 percent of aloe, 0.005 to 0.2 percent of bird nest (in terms of dry basis), 1 to 50 percent of edulcorant, 0 to 20 percent of fruit and vegetable juice, 0 to 0.5 percent of acid taste additive and acid taste regulator, 0 to 6 percent of gelata, and 40 to 85 percent of water. The aloe bird nest drink food integrates the efficacy characteristics of the aloe and the bird nest, not only has fresh and lubricous mouthfeel, but also has the health care functions of invigorating the spleen and moistening the lung, protecting gastric mucosa, resisting inflammation and sterilizing, strengthening the immune system, resisting radiation, hairdressing and the like.

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

The invention discloses a fruit and vegetable nutrition granule beverage and a production method of the fruit and vegetable nutrition granule beverage and belongs to the field of a solid instant beverage. The beverage is proportionally prepared from one kind of fruit powder and one kind of vegetable powder and can also be proportionally prepared from various kinds of fruit powder and various kinds of vegetable powder, and meanwhile, 5 to 15 parts of sweetening agents, 0 to 5 percent of sour agents, 0.5 to 1 percent of anti-caking agents and a small number of nutrition reinforcing agents are added in the mixed fruit and vegetable powder. The beverage can be drunk through being brewed by warm water according to a proportion of the compound fruit and vegetable nutrition powder: the water being 1:6. The fruit and vegetable nutrition granule beverage has novel flavor and rich nutrition, the special tastes of the fruit and the vegetables are simultaneously realized, the instant dissolution effect is good after the brewing by warm water, the mouth feeling is exquisite, the fragrance is intense, the sweet and sour flavor is proper, and the requirements of different customer groups are met.

The invention belongs to the field of food processing, and particularly relates to special-flavor Chinese sauerkraut and a processing method thereof. The special-flavor Chinese sauerkraut comprises fresh leaf mustard, salt and seasonings, and is characterized in that the processing method of the special-flavor Chinese sauerkraut comprises the following steps of mixing the fresh leaf mustard and the salt according to the ratio of 8-12:1 and salting the fresh leaf mustard; and sequentially performing procedures of cleaning, segmenting, desalting, dewatering, primary blending, solid fermentation by jars, secondary blending after the Chinese sauerkraut is discharged from the jars, packaging, sterilizing and storing or conveying. The special-flavor Chinese sauerkraut has abundant nutrient substances and is sufficient in flavor and sour; a follow-up technology is simple; waste water drainage is avoided; and environmental pollution is little.

The invention discloses konjac oligomerization mannose sweet potato vinegar and a preparation method thereof. The konjac oligomerization mannose sweet potato vinegar is prepared from the following raw and auxiliary materials in weight ratio: 10-20 parts of konjac, 100-150 parts of sweet potatoes, 8-12 parts of bran, 16-23 parts of husk, 0.02 part of alpha-amylase, 0.015 part of calcium chloride, 0.3 part of saccharifying enzyme and 0.1 part of magnesium chloride. The preparation method comprises the following steps: (1) hydrolyzing the konjac by using aspergillus niger; (2) uniformly mixing steamed sweet potatoes and konjac hydrolysate, liquefying the mixture by using the alpha-amylase, saccharifying the mixture by using the saccharifying enzyme, and hydrolyzing cellulose and pectin by using the aspergillus niger to obtain saccharification liquor; (3) inoculating lactobacillus fermenti, brewer yeast and aroma-producing yeast into the saccharification liquor, fermenting at low temperature, and standing to obtain alcoholization liquor; (4) mixing the bran, the husk and the alcoholization liquor to carry out acetic fermentation, spraying vinegar, and ageing to obtain the konjac oligomerization mannose sweet potato vinegar. The konjac oligomerization mannose sweet potato vinegar prepared by using the method has the characteristics of mild sourness, remarkable sweet potato flavor and capability of relaxing bowels.

The invention discloses functional molecular markers of related genes of sweetness and sourness characters of muskmelon and applications of the markers. According to the markers and the applications of the markers, by utilizing a Super-BAS technique, the functional molecular markers of the related genes of the sweetness and sourness characters of the muskmelon are provided; related gene sequences of the sweetness and sourness characters of flavor muskmelons are confirmed; a functional molecular marker of the related gene of the sweetness character, namely SLAF18745-S01 and three functional molecular markers of the related gene of the sourness character, namely SLAF36334-S02, SLAF50072-S03 and SLAF31212-S04 are successfully developed on the basis; conventional phenotypic selection is changed into direct genotypic selection through sweetness and sourness marker assisted selection, so that the functional molecular markers have the important application value and significance on the improvement of the sweetness and sourness characters of the muskmelons.

The invention relates to a single roxburgh rose fruit vinegar drink and a preparation method thereof. The drink is prepared by the following steps: preparing fruit juice by taking fresh single roxburgh rose fruits as raw materials, performing alcoholic fermentation and acetic fermentation on the fruit juice, sterilizing and blending. The product is bright, transparent, soft in sour and unique in flavor. The single roxburgh rose fruit vinegar drink integrates functions of single roxburgh rose fruit and table vinegar into a whole, has the effects of invigorating stomach, helping digestion, nourishing and strengthening, can be used for treating dyspepsia, abdominal distention and emaciation, supplements VC, has the effects of expelling toxins and beautifying and is an ideal health drink.

The invention relates to a nutritional health-care breakfast powder, and belongs to the technical field of food processing. The nutritional health-care breakfast powder which has the efficacy of strengthening spleen and can be used as breakfast food comprises the following raw materials according to a special proportion: cooked Japonica rice flour, cooked Indica rice flour, cooked corn flour, cooked oat flour, cooked coix seed, cooked black bean flour, cooked soy bean flour, cooked white hyacinth bean flour, cooked Chinese yam powder, lotus seed powder, Radix codonopsis pilosulae powder, Largehead Atractylodes Rhizome powder, dried tangerine peel powder, hawthorn powder, malt powder, Tuckahoe powder, Villous Amomum fruit powder, dried Longan pulp powder, jujube powder and Chinese Angelica powder. The nutritional health-care breakfast powder contains various necessary nutrients, and moreover the content and proportion of the raw materials correspond with the dietary structure; the powder is rich in dietary fiber, vitamin B and various trace elements; the powder is convenient to carry over and eat and has the efficacies of strengthening the spleen, eliminating dampness, tonifying blood and qi, and health-care and keeping beauty, and simultaneously has the actions of food and medicine; the powder tastes sour and sweet, without bitter flavor of medicine; and the powder does not contain additives, and is natural and healthy.

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

The invention discloses long-shelf-life baking-resistant eggless salad sauce and a preparation method and application thereof. The salad sauce is made from 20-42% of salad oil, 15-19.6% of sugars, 6-10% of white vinegar, 6-8% of sorbitol solution, 3.6-5.6% of pre-gelatinized modified starch, 2-3% of maltodextrin, 3-4% of glycerol, 0.15-0.35% of an emulsifier, 0.4-0.9% of colloid, 0.25-0.7% of whey protein, 0.5-2% of edible salt, 0.1-0.3% of a sourness agent, 0.003-0.03% of an antioxidant, 0-0.3% of monosodium glutamate, 0.-0.3% of an essence, 0-0.1% of a preservative, 0-0.1% of a pigment, and the balance of water. The salad sauce has low moisture activity, has reduced rancidity, and may be preserved at normal temperature for 6 months when not opened; the salad sauce may reasonably mate with a bread base, the original shape is kept after baking, no holes are generated, and strong flavor and good oral melting property are achieved.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention is concerned with a kind of sugarless gel soft candy and its produce method. It relates to gelatin, food grade Pullulan, sorbitol, maltitol, isomaltitol, Erythritol, sour material, flavoring essence, natural edible pigment and water. Mix gelatin and Pullulan to get liquid of glue, dissolve sorbitol, maltitol, isomaltitol and Erythritol to get sirup, and mix the liquid of glue and sirup to get mixed material liquid. Add sour material, flavoring essence and natural edible pigment into the mixed material liquid, pour, mold and dry till with 12 to 20 percent of water to get the production. The added stuffs have good effect to agglomerate with good elasticity for the compound using of gelatin and Pullulan. The production is not easy to becoming into the crystal for using sorbitol, maltitol and isomaltitol. This invention has great importance for the new production technology field for sugarless gel soft candy.

The invention relates to a preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage. The preparation method comprises the following steps: pulping black currant fruit and then carrying out enzymolysis with pectinase so as to obtain black currant juice; based on grape wine active dried yeast as a wine yeast, carrying out low-temperature alcohol fermentation; carrying out acetic acid fermentation with AS1.41 acetic acid bacteria so as to obtain the fermentation type black currant fruit vinegar; and adding raw materials such as a flavor agent, a sweetener, a sour agent, the black currant juice, oligosaccharide, purified water and the like in the fermentation type black currant fruit vinegar to prepare the black currant fruit vinegar beverage. The preparation method comprises the following process flows of selecting and washing the black currant fruits, washing and pulping, carrying out enzymolysis, filtering, conditioning components, carrying out alcohol fermentation, carrying out acetic acid fermentation to obtain the fermentation type black currant fruit vinegar, blending, homogenizing, filling, and sterilizing so as to obtain the black currant fruit vinegar beverage. The technical scheme provided by the invention is practicable; the produced fermentation type black currant fruit vinegar and fruit vinegar beverage are rich in fruit fragrance, good in taste and rich in nutrition. The process technique is simple, and is easy for industrial production.

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu / g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

The invention discloses a beetroot juice fermentation type sports beverage and a preparation method thereof, and belongs to the technical field of food beverages. The beetroot juice fermentation type sports beverage is prepared from 6-12 percent of beetroot juice fermentation liquid, 0.05-0.15 percent of sodium carboxymethyl cellulose, 0.08-0.14 percent of salt, 0.01-0.03 percent of citric acid, 2-4 percent of white granulated sugar, 2-4 percent of glucose, 0.05-0.20 percent of beta-cyclodextrin, 0.06-0.1 percent of ascorbic acid, 0.05-0.15 percent of essence and the balance of water. The preparation method comprises the following steps: performing blanching, digestion, filtration and centrifugation on beetroot to obtain beetroot juice; adjusting sugar degree and acidity, and then inoculating yeast and lactic acid bacteria; simultaneously performing alcoholic fermentation and lactic acid fermentation; inoculating acetic acid bacteria, and performing acetic fermentation; finally, performing suction filtration, mixing, sterilization, cooling and the like. The beetroot juice fermentation type sports beverage is good in color, tastes sour, sweet and delicious, is mild and thirst-quenching, and is rich in natural components such as sodium and potassium.

The invention discloses a method for making dragon fruit vinegar. The dragon fruit vinegar is characterized by being processed by the steps of raw material treatment, pulping, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, blending, homogenizing, canning and sterilization. The method has the beneficial effects that dragon fruits or dragon fruit leftovers are taken as raw materials, so that the utilization ratio of the dragon fruits is increased; pectinase is decomposed, more nutrients can be decomposed by dragon fruit peels, and high fructose corn syrup is added during blending, so that the fruit vinegar tastes sour and sweet, is unique in flavor and has long aftertaste. The fruit vinegar can be prepared into a beverage and be eaten as a seasoning, is various in eating ways, has the effects of increasing the bone density, promoting the growth of cell membranes, whitening and beautifying, and is a green and healthy seasoning as well as health-care food.

The invention relates to preparation methods for blueberry scent green tea and blueberry black tea. The preparation method of the blueberry scent green tea comprises the following steps of (1) tea base treatment; (2) blueberry leaf treatment; (3) scenting; (4) heat dissipation; (5) re-heaping up and scenting; (6) holding-out of scented flowers; (7) baking; (8) flower lifting; and (9) holding-out of scented flowers. The preparation method of the blueberry black tea comprises the following steps of (1) rolling, (2) fermentation and (3) baking. The preparation methods are characterized in that the blueberry leaf treatment is treated through a shaking technology; leaves are taken as flowers and are used as scenting raw materials for the blueberry scent green tea; in the scenting stage, tea leaves are covered with a tea bag, so that heat dissipation and holding-out of the scented flowers are facilitated; due to a one-scenting and one-lifting technology, the technology is simple and feasible; the blueberry leaves for scenting and lifting can be prepared into blueberry black tea, so that the utilization rate of a resource is increased. The blueberry scent green tea prepared from baked green tea and the fresh blueberry leaves has fresh blueberry scent; the tea liquor is brightly olivine; a person drinking the blueberry scent green tea can feel the flower scent, and the blueberry scent green tea tastes delicious. The finished blueberry black tea product is amber, and the tea liquor is brightly red; the blueberry black tea has the blueberry fruit flavor and tastes sour, sweet and refreshing.

The invention discloses a method for preparing a seaweed and mung bean hypotensive drink. The method comprises the following steps of: pretreatment of raw materials, preparation of raw material extracting solutions, blending of the drink, filling and sterilizing the drink, and the like. Hypotensive foods such as sea weed, mung bean, kudzuvine root, hawthorn and Chinese wolfberry are taken as raw materials and subjected to pretreatment, the raw materials subjected to pretreatment are respectively extracted by a hot water refluxing method, extracting solutions are obtained, and the extracting amount of active ingredients in the raw materials is increased by the hot water refluxing extraction method; in seaweed pretreatment, an acetic acid soaking method and a tea water masking method coact for deodorization, the odor of the seaweed is avoided; moreover, the preparation process is simple, the preparation method is easy to operate; a sweetener, a sour agent and the like are blended, so that the mouthfeel of the drink is richer; and the prepared seaweed and mung bean hypotensive drink is a health food for hypertensives.

The invention relates to a blueberry pulp / juice acetic acid beverage and a preparation method thereof. The preparation method comprises the following steps: mixing a raw material liquid I with drinking water; and regulating the mixture with an edible acetic acid solution until the mass percent of acetic acid is 0.1-0.3%, wherein the raw material liquid I comprises the following components in percentage by mass: 45-85% of blueberry pulp, 0.3-1.5% of acidifying agent, 10-50% of sweetening agent, 0.005-0.55% of flavoring agent and 0.1-5% of stabilizing agent. The blueberry pulp / juice acetic acid beverage has high pulp content and natural color and is rich in nutrition as well as vitamins, acetic acid, organic acid and mineral substances; the dietary fiber content in the beverage is obviously increased, thereby being beneficial to the absorption of a human body; and the blueberry pulp / juice acetic acid beverage has dense fruit flavor, tastes pure, comfortable and palatable, is good in color, smell and taste, and can not go bad when stored for a long time at normal temperature. Thus, the blueberry pulp / juice acetic acid beverage is a new high-technology product rich in dietary fibers and nutrition.

The invention discloses an intestinal microecology adjusting compound probiotics fermented juice composition and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: dietary fiber substances, fermented fruit and vegetable juice or fruit and vegetable slurry, oligosaccharide, sugar alcohol, plant extraction components, collagens and the like. According to the fruit composition, on the one hand, vegetable and fruit juice is fermented by employing a functional probiotics strain to obtain physiological active substances such as small molecular functional peptides, free amino acids, vitamins and the like contained in a product. By adding concentrated liquor in addition, a natural and delicious taste is achieved by applying the original flavors of different fruit juice and tastes without adding a sour adjustor (for example, citric acid) and a sweet taste adjustor (for example, saccharose).

Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

The invention relates to a mixed fruit cocoanut juice beverage and its production method. Said beverage contains (wt%) 95-5% of fruit juice and / or fruit raw pump, 4-93% of cocoanut milk or cocoanut paste, 0.1-3.0% of high ester pestin, 0-85% of water, 0-0.7% of souring agent and 0-0.5% of buffer agent. It possesses unique fruit flavour, complete nutrients, good taste, high-grade quality and long storage time.

The invention relates to sticky steamed bun stuffed with sweetened bean paste and a manufacture method of the sticky steamed bun stuffed with sweetened bean paste, and aims at solving the problems that the sticky steamed bun stuffed with sweetened bean paste in the prior art has sour mouth feeling in the eating process, the oil sputtering can be easily caused during the oil frying, and in addition, the sticky steamed bun stuffed with sweetened bean paste in the prior art cannot be easily digested. The invention provides the sticky steamed bun stuffed with sweetened bean paste, and millet flour and soybean flour are added into the existing basic raw materials. A concrete manufacture method comprises the following steps that: A, the existing granular raw materials are selected and soaked, the soaking time is 10 to 30 days, and then, the rice is fished out and is placed into clean water to be flushed for 5 to 7 times; and B, the rice is placed into a water mill to be milled into water milling flour pulp, the water milling flour pulp is contained into a bag to be tightly pressed, water is filtered out, then, the millet and the soybean are milled into flour, the flour is added into the flour pressed in the first step, and dough is made until the dough is not hand-sticky. The millet and the soybean are added into the raw materials, the millet amino acid is lack of lysine, the soybean amino acid is rich in lysine, the defects of the millet can be overcome, in addition, the sticky steamed bun stuffed with sweetened bean paste cannot be easily digested, the millet has the effect of preventing and treating dyspepsia, the sticky steamed bun stuffed with sweetened bean paste can be chewy through the millet addition, the sour flavor is avoided, and the oil sputtering during the oil frying is avoided.