73results about How to "Remove bitter taste" patented technology

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

The invention relates to a biological fermentation process for improving the protein content of cottonseed meal and detoxicating the cottonseed meal, which is characterized in that: the byproduct of cottonseed subjected to oil extraction, namely the cottonseed meal is taken as a raw material; the cottonseed meal is processed by adopting microbial fermentation technology; a cottonseed meal mixed fermentation process is adopted; strains are combined, cell walls of a plant are broken and free gossypol and anti-nutritional factors contained in the cottonseed meal, such as cyclopropene fatty acid, phytic acid, tannin, non-starch polysaccharide and non-glycan are modified, transferred, recombinated, purified and detoxicated; and proteins in the cottonseed meal which have large molecular weight and are difficult to absorb by animals are degraded into small active peptides by a biological enzymolysis method, and probiotics, digestive enzymes, lactic acid and various bioactive factors in the product are kept. The biological fermentation process can greatly improve the protein content of the cottonseed meal and effectively achieve the detoxicating effect.

The invention discloses flower fragrant lychee wine. The flower fragrant lychee wine is prepared by following steps of firstly grinding lychee flesh into pulp by a colloid mill, adding cellulase into the pulp for enzymolysis, then adding pectinase for enzymolysis, and after finishing two times of enzymolysis, obtaining lychee juice through membrane concentration separation; washing fresh flowers, then sealing and soaking in red wine for 3-6 months, and infiltrating so as to obtain fresh flower extracting solution; blending the fresh flower extracting solution with the lychee juice, and adding wine active dry yeast into the blended solution for fermenting; finally ageing for more than 3 months so as to obtain the flower fragrant lychee wine. Natural nutritional ingredients and active ingredients in the edible fresh flowers are extracted by soaking in red wine and are fermented with lychee juice to prepare the wine, the prepared wine is rich in fragrance and sweet taste of fresh flowers, has low alcoholic strength, and has beauty and health effects; heavy alcohol and bitter taste of the lychee fermentation wine or lychee distilled wine prepared by traditional technologies are eliminated.

The invention discloses a processing method of guava leaf tea powder. The processing method includes the steps of preparing guava leaf, and performing color protecting, thermal extraction, ultrasonic extraction, crushing, mixing, sublimation drying, finishing packaging and the like. The guava leaf tea powder is made with widely resourceful guava leaf, and production cost is lowered; double steam fixations enable elimination of inherent bitter of the guava leaf and improvement of the taste of finished tea powder; thermal extraction and ultrasonic extraction help retain active substances of the raw material fully; sublimation drying helps reduce loss of nutrients and increase utilization of the raw material; the finished tea powder has the health effects of clearing heat and toxin, astringing to arrest diarrhea, lowering blood sugar and the like.

The invention relates to a toothpaste containing Phyllanthus emblica extract, which contains abrasives, humectants, thickeners, foamers, sweeteners, flavors, a Phyllanthus emblica extract, adjuvants and deionized water, wherein the weight percentage of the Phyllanthus emblica extract in the formula is 0.1% to 50%; and the Phyllanthus emblica extract contains vitamin C, SOD-like antioxidant components and tannin chemicals (such as phy-13, PGG) or a combination thereof. The toothpaste containing the Phyllanthus emblica extract has the nursing effects of being capable of effectively relieving bad breath, killing bacteria, alleviating inflammation, soothing the throat, making teeth white quickly, keeping the gum healthy, can improve the antibacterial and anti-inflammatory capabilities of teeth, and protects the health of oral cavity. Besides, Phyllanthus emblica plays a role of a natural antiseptic.

The invention discloses a processing method of pan-fired green tea. The method comprises the following steps of: picking up fresh leaves, spreading out, killing out, rolling and drying. Each step is improved to some degree. Compared with the green tea produced by the conventional method, the pan-fired green tea produced by the processing method is bright, clean and smooth in appearance, and green, even and clean in color, the made liquid color is light green and clear, pure in sweet smell, and pure and mild in taste, and the existing bitter and astringent taste can be eliminated. The processing method disclosed by the invention is easy to operate, and high in degree of mechanization, and the production efficiency can be improved.

The invention discloses a grapefruit tea. The grapefruit tea is prepared as below: first, immersing grapefruit in warm water for 5 min, peeling the grapefruit into three layers, grapefruit skin, white flesh and grapefruit flesh; at the same time, cleaning mature strawberries for standby; cutting the grapefruit skin into filaments, pickling in the brine for 15min-25min; mixing and stirring the grapefruit flesh and strawberries by the weight ratio of 2: 1 to obtain a jam for standby; putting cut grapefruit skin, white flesh and jam into a pot, adding purified water and sugar, boiling with medium fire, then simmering with slow fire for 1h, decocting to a sticky state, adding honey until the grapefruit skin is golden and translucent and cooled, and stirring uniformly to obtain the honey grapefruit tea; canning, sealing, sterilizing and refrigerating for 10 days for eating. The grapefruit tea of provided by the invention not only retains the original nutrition of fresh grapefruit, removes the bitter taste of grapefruit, but also is fresh and mellow in taste, free of additives, and ideal for long-term consumption.

The present invention relates to an instant osmunda japonica processing method which comprises the following steps: fresh osmunda japonica is washed and cleaned, the washed and cleaned osmunda japonica is put into a citric acid solution at a concentration of 1-2% to be soaked for 3-5 hours, sucrose is added into the citric acid solution with an addition amount of the sucrose 3-5 times of the osmunda japonica weight, the mixture is stirred evenly, the soaked osmunda japonica is taken out and drained, and the drained osmunda japonica is put into a cold boiled water, a lactic acid activation solution is added into the cold boiled water with an addition amount of the lactic acid activation solution 0.1-0.2 time volume of the cold boiled water, the treated osmunda japonica is fermented at 30-32 DEG C for 7-10 days, a layer of lard and an appropriate amount of edible salt are smeared on the surface of the fermented osmunda japonica, and the treated osmunda japonica is put into a steaming pot to be steamed at a big fire for 50-60 seconds, and the steamed osmunda japonica is vacuum bagged, and the bagged osmunda japonica is cooled to obtain finished products. The finished product of the osmunda japonica prepared by the technology contains no bitter and astringent taste, tastes fresh, and is of high nutritional value.

A cefpodoxime proxetil flavored chewable tablet is prepared from, by weight, 10%-30% of cefpodoxime proxetil, 40%-75% of filler, 1%-10% of a disintegrating agent, 1%-5% of an adhesive, 10%-20% of corrigent and 2%-5% of Eudragit EPO. The Eudragit EPO is used as a granule coating material to realize fluidized bed coating of granules containing the cefpodoxime proxetil, bitter taste is effectively removed for canines chewing the cefpodoxime proxetil flavored chewable tablet, direct contact between the cefpodoxime proxetil and the corrigent is isolated, and stability of the cefpodoxime proxetil is improved evidently. In addition, the cefpodoxime proxetil flavored chewable tablet is high in content uniformly and quick in disintegration and dissolution, and high stability is guaranteed while palatability is improved.

The invention discloses a processing method of a summer-autumn tea. The raw materials are fresh tea leaves in summer and autumn, and are successively subjected to fixation, rolling and drying. The method eliminates a spreading process from the original processes of spreading, fixation, rolling and drying, adopts a shaking and smothering combination method, subjects the fresh tea leaves to smothering fixation and steaming fixation through processes of high temperature smothering and steaming for complete fixation and turning and shaking for losing water, decomposes the bitter taste transformedfrom anthocyanin in fresh tea leaves into high-temperature steam, and discharges, volatilizes and eliminates the bitter taste by the transpiration effect of the high-temperature steam, thereby improving the yield of the product by 5% or above. Moreover, the method of the invention is simple in operation, does not need to increase equipment investment, saves energy consumption and site occupation of a withering process, and greatly improves the utilization rate of summer-autumn tea resources.

The invention relates to a processing method of acorn bean jelly and belongs to the technical field of food processing methods. The acorn bean jelly is made of, by weight, 200-250 parts of acorn, 30-50 parts of edible salt, 60-100 parts of medical stone, 50-80 parts of zeolite, 30-60 parts of soybean, 60-120 parts of chickpea, 35-80 parts of pinto bean, 0.6-1 part of beta-cyclodextrin and 23-50 parts of edible gelatine. The processing method is an improvement on the basis of a conventional processing method, so that bitter and astringent taste in acorn can be removed effectively, and taste and nutritional value of the acorn bean jelly are further improved; the acorn bean jelly can effectively improve human immunity if being eaten frequently and can promote growing and development, cell metabolism and bone and collateral growth, enhance physiological function and prevent anemia.

The invention discloses a processing technology of a green tea product and a processing system thereof. The processing technology comprises the following steps: (1) adopting raw materials: single-bud,one-bud and one-leaf and one-bud and two-leaf fresh tea leaves; (2) executing fixation: directly carrying out fixation treatment on the raw materials without withering treatment by adopting a fixation machine, namely spreading and cooling the fixed leaves, wherein the moisture content of the fixed leaves is 35% or below by weight; (3) executing rolling: rolling the fixed leaves to obtain rolled leaves; (4) executing drying: using a stir-frying machine to sequentially carry out the process of stir-frying the rolled leaves for the second time and the third time and drying the leaves fully to obtain a finished green tea product, wherein the time interval from the raw materials in the step (1) to fixation treatment in the step (2) is less than or equal to 2h. By adopting the processing technology and the processing system, bitter taste and greenish odor of the green tea are decreased, the product quality of the green tea is improved, and the technical effects of mellow taste, sweet aftertaste and pure aroma of the product are achieved. spreading is not carried out before fixation, so that the production period is shortened. Meanwhile, the product yield is improved.

The invention discloses a zinc-selenium tea processing technology. The zinc-selenium tea processing technology comprises tea leaf classification, tea leaf processing, tea leaf mixing, rolling, fixation, re-rolling and disentangling, fermentation, reshaping and discharge and specifically comprises the steps that step one, in the tea leaf classification, automatic tea-green separation is performed through a screen, tender leaves and old leaves which are classified are cleaned, and impurities are removed for standby application; step two, in the tea leaf processing, the tender leaves and the old leaves obtained in the step one are respectively processed for standby application; step three, in the tea leaf mixing, the tea leaves prepared in the step two are mixed according to the 1:10 weight ratio of old leaf residues to the tender leaves; step four, rolling is performed; step five, fixation is performed; step six, re-rolling and disentangling are performed; step seven, the fermentation is performed; step eight, the reshaping is performed; step nine, the discharge is performed. The tea leaves reshaped and processed undergo fixation in a fixation machine, and drying and sterilization are performed in the process of pushing the tea leaves out of the fixation machine. The zinc-selenium tea processing technology can well retain zinc-selenium elements, meanwhile the processing time is shortened, and the production efficiency is improved.

The invention discloses a method for improving bee pollen flavor by using probiotics. The method specifically comprises the following steps: (1) preparing a culture medium suspension by mixing bee pollen and purified water of 1:5-1:3 by weight, wherein the bee pollen has undergone impurity removal and radiation sterilization, and adding L-phenylalanine being 0.1%-0.5% of the culture medium suspension by weight; (2) inoculating Kluyveromyces marxianus, with the inoculation quantity being 1.0x10e6 cfu / g pollen to 1.0x10e7 cfu / g pollen, and cultivation is performed at 28 DEG C to 34 DEG C with input sterile air, wherein the volume of input air is 0.5-0.7 vvm, and the agitation speed is 100-150 rpm, and the culture time is 24-30 h; (3) inoculating Lactobacillus helveticus and Lactobacillus sake, with the inoculation quantity of each being 1.0x10e7 cfu / g pollen to 1.0x10e8 cfu / g pollen, wherein cultivation is performed in anaerobic conditions at 34 DEG C to 38 DEG C for 16-20 h; and (4) using a fermentation product to prepare the bee pollen beverage, or drying the fermentation product into powder to prepare pollen products in other forms. The invention has the following beneficial effects: pollen smell and other unpleasant odor of the bee pollen and the bitter drinking taste of the bee pollen are eliminated,and a pleasant sour and refreshing taste and an attractive rose fragrance are generated.

The invention discloses hami melon compound nutrition powder. A preparation method of the hami melon compound nutrition powder comprises the following steps: selecting hami melon pulp, washing the hami melon pulp, carrying out enzyme deactivation, and carrying out pulp grinding by adopting a colloid mill, thus obtaining fruit pulp; carrying out enzymolysis on the fruit pulp by adopting a compound enzyme, mixing radix et rhizoma veratri, white atractylodes rhizome, herba asari and rhizoma anemarrhenae, smashing the mixed medicinal materials, adding with distilled water, and adding with cellulose for enzymolysis, thus obtaining traditional Chinese medicinal enzymatic hydrolysate; mixing the fruit pulp after the enzymolysis treatment and the traditional Chinese medicinal enzymatic hydrolysate, carrying out sterilization, adding with activated acetic bacteria, carrying out sealed fermentation at the temperature being about 30 DEG C for 20 days; and feeding the fermented mixture into an ageing tank, after 20-25 days of after-ripening ageing, carrying out filtering, and carrying out spray drying to obtain the nutrition powder. The hami melon compound nutrition powder is good in mouthfeel, and has a very good treatment effect for pediatric mycoplasma pneumonia.

The invention provides a preparation method of bitter gourd tea. The preparation method comprises the following steps: performing vacuum glassy drying on cut bitter gourd grains, wherein the temperature of the cut bitter gourd grains is required to be rapidly reduced to minus 26-minus 30 DEG C during the glassy drying within 30-35min, the vacuum degree is 50-60Pa, the heating temperature is 45-50 DEG C, and the drying lasts for 18-20h; and sublimating to obtain the bitter gourd tea, wherein the dissolving-out amount of vitamin C of the bitter gourd tea is more than 112.53mg / 100g when the bitter gourd tea is soaked for more than 5min at more than 25 DEG C and the dissolving-out amount of potassium ions is more than 94.26mg / L. The method adopts the glassy drying method to prepare the bitter gourd tea under specific temperature and pressure intensity conditions, no additives are added during the drying, the color, the luster, the shape, the flavor and the nutritional ingredients of the fresh bitter gourd can be kept to the maximum extent, bitter and astringent tastes of the bitter gourd can be removed, and the vitamin C and the potassium ions can be promoted to be dissolved out.

The invention discloses kiwi fruit vinegar. The kiwi fruit vinegar is prepared in the steps that kiwi fruit pulp is selected to be cleaned, enzyme killing is conducted, grinding is conducted through a colloid mill, and fruit pulp is made; the fruit pulp is subjected to enzymolysis through compound enzyme, centella asiatica, alga caloglossae, rhizoma pinelliae preparata, rhododendron micranthum and radix aconite are mixed and smashed, distilled water is added, then cellulase is added for enzymolysis, and traditional Chinese medicine enzymolysis solution is obtained; the pulp and the traditional Chinese medicine enzymolysis solution which are subjected to enzymolysis treatment are mixed and sterilized, activated acetic acid bacteria are added, the mixture is fermented in a sealed mode at the temperature about 30 DEG C, and fermentation time is 20 days; the fermented mixture is conveyed into an ageing tank, and the kiwi fruit vinegar is made through 20-25 days of after-ripening, filtering, filling and sterilization. The kiwi fruit vinegar is good in taste and has a good treatment effect in relieving chronic cholecystitis.

The invention discloses a ginkgo nutritious powder, which comprises the following steps: making ginkgo fruit, inactivating enzymes, colloidal grinding, and making pulp; the pulp is enzymolyzed by compound enzymes, and licorice, spatholobus, and uncaria , Chuanwu, and Trichosanthes were mixed and crushed, added distilled water, and then added cellulase for enzymolysis to obtain a traditional Chinese medicine enzymatic solution; mixed the enzymatically treated fruit pulp with the traditional Chinese medicine enzymatic solution, sterilized, and added the activated Acetic acid bacteria, the above filtrate was stirred at 30°C for 20 minutes, then heated to 90°C and kept for 5 minutes, then rapidly cooled to 35-40°C, and homogenized by four homogenizers in turn, and the four homogenizers were homogenized. The pressure of the quality machine is 20 MPa, 55 MPa, 25 MPa and 50 MPa in sequence, and then spray drying is carried out to obtain powdery particles at last. The invention has good taste and good therapeutic effect on oral lichen planus.

The invention discloses a rice wine added with folium mori and qi-regulating pericarpium citri reticulatae. The rice wine is prepared from, by weight, 350-400 part of rice, 18-20 parts of frost folium mori, 1-2 parts of bamboo salt, 3-5 parts of bean dregs, 7-9 parts of spinach freeze-dried powder, 5-7 parts of brassica juncea, 3-4 parts of pericarpium citri reticulatae, 0.6-0.8 parts of tsaoko amomum fruit, 1-1.1 parts of angelica dahurica, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and an appropriate amount of water. Auxiliary ingredients such as spinach freeze-dried powder have functions of blood nourishing and hemoslasis, yin astringing and dryness moistening; and added traditional Chinese medicinal herbs such as pericarpium citri reticulatae have efficacy of regulating qi, tonifying spleen, clearing damp and reducing phlegm.

The invention relates to the field of agriculture product processing and specifically relates to a processing method for instant green tea powder. The method comprises the following steps: (1) preparing materials; (2) integrally killing out and crushing; (3) extracting a nutrient solution; (4) filtering; (5) concentrating; (6) forming; and (7) drying. The processing method provided by the invention has a good crushing effect and has the effect of keeping the original tea taste.

The invention discloses a kiwi fruit nutritional powder prepared by enzymolysis. The preparation steps include: selecting kiwi fruit pulp, conducting washing, enzyme inactivation and pulp refining by a colloid mill to obtain fruit paste; conducting compound enzyme enzymolysis on the fruit paste, mixing Centella asiatica, Caloglossa leprieurii, rhizoma pinelliae preparata, Rhododendron micranthum and radix aconite and performing crushing, adding distilled water, then adding cellulose to perform enzymolysis so as to obtain a Chinese medicinal enzymolysis solution; mixing the enzymolysis treated pulp paste and the Chinese medicinal enzymolysis solution, conducting sterilization, then adding activated acetic acid bacteria to conduct sealed fermentation at about 30DEG C; sending the fermented mixture into an ageing tank, carrying out after-ripening ageing for 20-25d, performing filtering, stirring the fruit vinegar solution at 30DEG C for 20min, then raising the temperature to 90DEG C and maintaining the state for 5min, then conducting cooling rapidly to 35-40DEG C, carrying out homogenizing by 4 homogenizers in order, and then performing spray drying, thus finally obtaining powdery particles. The kiwi fruit nutritional powder prepared by the method has good taste, and can achieve very good therapeutic effect in alleviating chronic cholecystitis.

The invention discloses a processing method of instant Osmunda japonica. The processing method includes: processing the Osmunda japonica at high temperature and low temperature for 30 minutes, heating in clear water until boiling is achieved, fishing out after 30-40 seconds, soaking in a sodium chloride solution, soaking in a vitamin C and tyrosine solution, soaking in a solution prepared by calcium lactate, orange juice, honey, sodium chloride and water, irradiating with light, and sterilizing an packaging. Compared with the prior art, the processing method has the advantages that the method is simple and easy to operate, the nutrition of the Osmunda japonica is protected comprehensively, the crispness of the Osmunda japonica is kept quite evidently, the crispness of the Osmunda japonica is increased to a certain degree, excessive crispness of the Osmunda japonica is avoided, the taste of the Osmunda japonica is unaffected, the bitter taste of the Osmunda japonica can be removed to further improve the taste of the Osmunda japonica, the nutritional value of the Osmunda japonica can be improved to a certain degree by the method, and the processed Osmunda japonica is healthy and convenient to eat.

The present invention relates to the field of food, and more particularly relates to a pomelo tea making method comprising the following steps: a. washing pomelos, and removing pomelo peel; b. separating surface skin and white flesh of the pomelo peel; c. cutting the surface skin into thin filaments, and cutting the white flesh into fragments; d. putting water and rock sugar into a pot, heating, when the water is boiled, putting the pomelo surface skin thin filaments into the pot for cooking for about 10; e. putting the white flesh fragments into the pot, and continuing heating until the water is consumed to dry; and f. drawing the pomelo surface skin and the white flesh out, placing for cooling, adding a suitable amount of honey to obtain pomelo tea. According to the method, nutrients of the pomelo surface skin can be fully retained, and bitter taste of the pomelo surface skin can be effectively removed, so that the pomelo tea is better in taste, and the production method is simple.

The invention discloses a cordyceps sinensis folium mori rice wine. The cordyceps sinensis folium mori rice wine is prepared from, by weight, 350-400 parts of rice, 18-20 parts of frost folium mori, 7-8 parts of cola, 5-6 parts of exocarpium benincasae, 6-7 parts of tomatoes, 5-6 parts of Petasites tatewakianus Kitam, 3-4 parts of cordyceps sinensis, 1-1.2 parts of nacre mother of pearl, 1.2-1.4 parts of sophora flowers, 1-1.2 parts of Codonopsis pilosula, 0.25-0.3 part of maltodextrin, 4-5 parts of Marley yeast and a proper amount of water. The cordyceps sinensis folium mori rice wine has the effects of losing weight, allaying tiredness and improving appetite due to the adoption of auxiliary materials like the tomatoes, improves the function of digesting protein, and has the effects of enhancing immunity of the human body and nourishing the liver and the kidney due to the adoption of Chinese herbal medicine such as cordyceps sinensis.

The invention provides a clausena lansium fruit solid beverage with a spleen and stomach strengthening effect and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps that clausena lansium fruits are cleaned; the clausena lansium fruits are pre-frozen; vacuum freeze drying is carried out on the clausena lansium fruits; and the clausena lansium fruits are crushed to obtain clausena lansium fruit powder with the fineness of 150-200 meshes. A making method of the clausena lansium enzyme powder comprises the steps that a, primary fermentation is carried out; b, secondary fermentation and vacuum freeze drying are carried out; enzymolysis is carried out on the crude clausena lansium enzyme; raw materials and ingredients are blended, wherein the ingredients are prepared from the following components in parts by weight: 48-58 parts of the clausena lansium enzyme powder, 35-45 parts of gomuti palm powder, 10-18 parts of Chinese yam powder, 3-10 parts of poria cocos powder, 4-12 parts of coix seed powder, 0.5-3 parts of mogroside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid; uniformly mixing is carried out , and packaging is carried out to obtain the clausena lansium fruit solid beverage. The obtained clausena lansium fruit solid beverage is high in nutritional value, has a good health-care effect, is fragrant and sweet in taste, is free of bitter taste, is easy to brew and is not prone to caking.

The invention discloses a lotus seed core and peel removal operation method. The method comprises screening undamaged incorrupt lotus seeds with uniform sizes, removing peels and membranes through immersion, compaction, manual peeling and mechanical membrane removal processing, and separating lotus seed cores and lotus seed pulp so that lotus seed pulp is obtained. The method realizes simple and fast removal of a bitter taste of lotus seed peels and lotus seed cores. Saline water for washing lotus seed pulp is prepared from boiled well water, is natural and does not contain a disinfectant such as chlorine. The lotus seed processed by the method is round as pearls and smooth as jade, does not contain a core, has no bitter taste, is delicious and glutinous and has delicious taste and good appearance.

The invention provides a heath care wine, and a preparation method thereof. According to the preparation method, glutinous rice, walnut kernel, and tartary buckwheat are taken as grain raw materials,glutinous rice hull, walnut shell, and tartary buckwheat hull are taken as hull raw materials, mutual cooperation of the raw materials is adopted, so that health care effect is improved, the bitter and astringent mouthfeel of the hull raw materials is eliminated, waste is changed into valuables, hull raw material utilization rate is increased, the obtained health care wine is rich in a plurality of amino acids and anti-oxidant active substances, is capable of relaxing muscles and tendons and promoting blood circulation, reliving fatigue, improving human immunity, and delaying skin aging. The preparation method is capable of realizing mutual cooperation of Daqu with after-run, so that wine quality is improved, and wine yield is increased; wine collection is carried out different temperatureand pressure conditions, the bitter and astringent substances capable of influencing mouthfeel in wine are removed, wine purity and fragrant smell are improved; in the cellaring process, the externalparts of terrines are covered with vinasse to improve wine quality further. The health care wine yield is high, the nutrients are abundant, the color is transparent, the solid substance content is low, and the mouthfeel is mellow and thick.

The invention discloses a cantaloupe nutrient powder prepared by enzymatic hydrolysis, which comprises the following steps: selecting cantaloupe pulp, cleaning, deactivating enzymes, colloid grinding, and making pulp; the pulp is enzymolyzed with compound enzymes, and veratrum, Asarum and Anemarrhena are mixed and crushed, distilled water is added, and cellulase is added for enzymolysis to obtain a traditional Chinese medicine enzymatic solution; the enzymatically treated fruit pulp and traditional Chinese medicine enzymatic solution are mixed, sterilized, and activated Acetic acid bacteria, sealed fermentation; the fermented mixture is sent to the aging tank, the above liquid is stirred at 30°C for 20 minutes, then heated to 90°C, then rapidly cooled to 35‑40°C, and passed through four homogenizers in sequence For homogenization, the pressures of the four homogenizers are 20 MPa, 55 MPa, 25 MPa and 35 MPa in turn, and then spray drying is carried out to obtain powdery particles at last. The invention has good taste and good curative effect on treating children with mycoplasma pneumonia.

The invention discloses radix puerariae and mulberry leaf antihypertensive rice wine. The radix puerariae and mulberry leaf antihypertensive rice wine is prepared from the following raw materials in parts by weight: 350 to 400 parts of rice, 18 to 20 parts of frosted mulberry leaf, 6 to 7 parts of sliced bitter gourd, 5 to 6 parts of radix puerariae powder, 4 to 6 parts of malt syrup, 2 to 3 parts of leaves of prunus humilis bunge, 1 to 2 parts of cortex albiziae, 1 to 2 parts of chicken's gizzard-membrane, 0.25 to 0.3 part of maltodextrin, 4 to 5 parts of Mauri yeast and a proper amount of water. The auxiliary materials adopted by the radix puerariae and mulberry leaf antihypertensive rice wine such as radix puerariae, have the effects of reducing blood press, reducing blood fat, reducing blood glucose, caring skin and beauty, and the adopted Chinese herbal medicine such as cortex albiziae, has the efficacy of resolving stagnation for tranquilization, and invigorating the circulation of blood.

The invention discloses a xylitol tea-containing product and a preparation method thereof. The xylitol tea-containing product is prepared from the following components in parts by weight: 70-99 partsof xylitol, 0.1-20 parts of tea, 0.1-10 parts of mung beans, 0.1-5 parts of flos chrysanthemi, 0.1-5 parts of bulbus lilii, 0.1-2 parts of flos caryophylli, 0.1-3 parts of radix ginseng, 0.1-3 parts of oyster shell, 0.1-3 parts of rhizoma dioscoreae, 0.1-3 parts of fructus lycii, 0.1-10 parts of carrots, 0.1-10 parts of spinach, 0.1-3 parts of herba lophatheri, 0.1-3 parts of semen phaseoli, 0.1-3parts of herba eupatorii, 0.1-2 parts of herba pogostemonis and auxiliary materials, wherein the auxiliary materials comprise citric acid and essence. According to the xylitol tea-containing productand the preparation method thereof, the xylitol and the tea are organically combined, the traditional tea drinking limitation of people is broken, tea drinking is changed into tea eating, and the coreof tea eating is that the purposes of preventing and treating diseases can be achieved through antioxidation, reduction oxidation and activating oxidation.