4473results about "Food ingredient as mouthfeel improving agent" patented technology

The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

The invention discloses a preparation method of agaric ferment. The preparation method adopts the following components in parts by weight and a technical process; the components are mainly as follows: 2-10 parts of dry agaric, 40-100 parts of sugars and 200-500 parts of sterile water. The technical process is as follows: (1), soaking and re-watering the dry agaric; (2), draining off after flushing; (3), cutting the agaric into pieces; (4), spacing and layering the agaric pieces and the sugars to be placed into a fermentation barrel, wherein adding amount of the sugars is 20-60 parts; and adding 50-200 parts of the sterile water; (5), naturally fermenting under the normal temperature, stirring once every day, and releasing gases for 3-5 times during the period; (6), naturally fermenting for over 45 days to obtain primary fermentation agaric ferment liquor; (7), adding 20-40 parts of sugars and 50-150 parts of the sterile water for secondary natural fermentation for over 30 days after grinding the agaric pieces into a thick liquid; and (8), combining the twice fermentation liquor, homogenizing and standing for over 10 days to obtain the agaric ferment.

The invention provides a formula and a corresponding preparation method of a probiotics solid beverage with probiotics micro-capsule powder, prebiotics, bovine colostrum powder and yeast beta-glucan as raw materials. By means of special matching and selection of specific bacteria in probiotics micro-capsule powder, the prepared solid beverage is favorable for improvement of the gastrointestinal tract of a human body and is further favorable for improvement of immunity of a human body.

The present invention discloses a chocolate composition, a coating layer and a preparation method thereof and frozen drink coated with the coating layer. The chocolate composition is prepared by a combined use of oil and an emulsifier at a specific ratio, reduces viscosity, improves fluidity of slurry, finally improves uniformity of coating of the chocolate coating layer, can flexibly adjust thickness of the chocolate coating layer, can prepare the chocolate coating layer of 2 mm or more, and can also prepare the chocolate coating layer with the thickness of 1 mm or less. At the same time, through combined cooperation and synergistic effects of a sweetener, edible oil, an emulsifier and chocolate at a specific ratio, the preparation method also avoids problems of cracking, material discharging and waxing feeling problems caused by too thin thickness of the chocolate coating layer, improves coating effects of the chocolate coating layer, and also improves taste and mouthfeel of the chocolate coating layer.

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.

The invention discloses a process for machining heat-clearing and detoxifying lemon flavored nuts, which comprises steps: (1) nuts which are excellent in quality is selected and taken out to dry after being roasted; (2) the dried nuts are packed with syrup to dry; (3) the nuts which are packed with the syrup in the step (2) are put into an oven, and are dried after roasted, and bonded nuts are picked up; and (4) packing. Compared with the prior art, the process for machining the heat-clearing and detoxifying lemon flavored nuts enriches taste of nuts by adding extracting solutions of chrysanthemum, honeysuckle, puerarin, yam, poria cocos, mulberry leaves, centella asiatica, dandelion, lily, citrus, jujube, radix glycyrrhizae, siraitia grosvenorii and radix gentianae, and enhancing health effect of the nuts because the added extracts with natural ingredients have heat-clearing and detoxifying effects.

The invention relates to a quinoa plant protein beverage, relates to a preparation method of the beverage, and belongs to the technical field of food beverages.The quinoa plant protein beverage is prepared from a quinoa product, polydextrose, a stabilizer, a sweetening agent and softened water; the quinoa product is a quinoa concentrated solution and/or quinoa powder and/or a quinoa fermentation solution, and the protein content in the quinoa plant protein beverage is not lower than 1.0 g/100 g.Multiple modes of combining ultrasonic cleaning, enzymolysis, microwave assisted ultrasonic extraction and hot water extraction are adopted, the raw material utilization ratio and nutrient content of quinoa are effectively increased, and the quality is effectively improved; the food safety of the product is effectively guaranteed.A preserved strain lactobacillus plantarum CGMCC NO.11763 is adopted, the quinoa concentrated solution is partially fermented, the taste of the quinoa plant protein beverage is enriched, the digestion and absorption rate is increased, and probiotic factors are supplemented.

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.

The invention discloses a preparation method of dragon fruit peel sauce, including (1) pulping; (2) enzymolysis; (3) fermentation; (4) concentration; (5) seasoning; (6) package. According to the preparation method of dragon fruit peel sauce, the finished product is smooth in sauce body, moderate in stickiness, delicious in taste and bright in color; the utilization rate of the dragon fruit peel reaches 97.3%, and economic benefit is improved by 18.7%; cellulase treatment of the dragon fruit peel can promote separation of nutrition component and benefit absorbing; the taste is smooth; the lactobacillus fementation can promote gastrointestinal function, the sauce body is acidic, and can inhibit the growth of infectious microbe and keep fresh color; after adding fluid seasoner, the sauce is convenient to use, easy to evenly stir and can change the sour and sweet tastes of traditional fruit sauce and keep proper salinity; Chinese chestnut and konjak are added to balance nutrition, increase fragrance, make stickiness proper, and keep stable and non-delaminated sauce body.

The invention discloses wet rice flour. The wet rice flour is prepared from the following materials in parts by weight: 100-155 parts of rice, 15-25 parts of Chinese yam, 10-20 parts of gorgon fruit, 35-55 parts of lotus root, 13-23 parts of coix lacryma-jobi and 12-20 parts of white poria. The invention further provides a preparation method for wet rice flour, wherein preparation steps are as follows: cleaning, soaking, crushing, carrying out enzymolysis, forming, ageing, filling into bags, carrying out pasteurization to prepare the wet rice flour. Nutrition of the rice flour is increased and mouthfeel of the rice flour is improved by added Chinese yam, gorgon fruit, lotus root, coix lacryma-jobi and white poria, so that a plurality of healthcare and nursing functions of the rice flour are brought; and moreover, effects of balancing nutrient and improving absorption further can be achieved.

The invention provides a method for preparing cockscomb gynura decoction pieces. The method is characterized in that cockscomb and rauwofia are utilized as the main materials, and the cockscomb rauwofia decoction pieces are prepared by steps of raw material pretreatment, complex enzyme treatment, homogeneity, air flow drying, blending, softening and prilling, preforming and drying, shaping and package. The decoction pieces produced by the method can fully keep nutrient substances of the cockscomb and the gynura and remove astringent odor of the raw materials through primary and secondary steam fixation, improves the taste and quality of finished decoction pieces, can fully separate out active ingredients in the raw materials through the complex enzyme treatment, improves the utilization efficiency of the raw materials and enables the finished cockscomb rauwofia decoction pieces to have functions of clearing heat and promoting diuresis, resolving toxin and dispersing swelling, cooling blood and hemostasis and enhancing immunity.

The invention provides an enzyme carbonated beverage and a preparation method thereof. By combination of two advantages of an enzyme health care function and coolness and summerheat relieving of a carbonated beverage, the unique health care effect of enzyme and pleasant freshmen of the carbonated beverage are integrated, so that a healthy and fashionable novel enzyme beverage is produced. The enzyme beverage is filled with carbon dioxide, so that the product is more fragrant, cool and pleasant. The enzyme carbonated beverage meets the demand of consumers pursuing high-quality life, and also conforms to the general trend of future beverage development.

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

The invention discloses chili oil made of main ingredients and auxiliary ingredients. The main ingredients include, by weight, 1-5 parts of capsanthin, 0.1-0.5 part of chilli extract, 50-100 parts of dried chilli and 500-1600 parts of vegetable oil. The auxiliary ingredients include, by weight, 10-50 parts of spices and 100-200 parts of seasoning. The invention further discloses a preparation method of the chili oil. The capsanthin and the chilli extract are natural mixtures extracted from soaked dry vegetable chillies, continuous high-temperature deep fry in preparation of chili oil is avoided by adding the natural color and pungency reinforcing ingredients, and accordingly hazardous substances generated in deep fry are reduced, and the chili oil is more nutritious and healthier and tastes delicious. The chili oil not only can replace edible oil for cooking dishes but also can be directly used for direct dressing of cold dishes, braised dishes and the like.

A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition may be used in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

The invention discloses a rattan pepper-flavor quick-frozen chicken breast seasoning formula and a using method thereof. The seasoning formula comprises the following components by weight percent: 10%-30% of water, 1%-3% of isolated soybean protein, 0.5%-3% of starch, 1%-2% of edible salt, 0.5%-1.5% of white granulated sugar, 0.1%-1% of fermented soya bean powder, 0.1%-1% of glucose, 0.1%-1% of sodium glutamate, 0.1%-0.5% of sodium bicarbonate, 0.1%-0.4% of composite phosphate, 0.02%-0.2% of edible essence and 0.02%-3% of spice. The using method is as follows: using the seasoning formula to prepare a quick-frozen chicken breast product with better mouthfeel. By combining the medicated food materials such as rattan pepper, and the like, the chicken breast has refreshing and thick spicy flavor and is free of acor of the chicken breast, so that the meat is improved better on water binding capacity and meat tendering, and therefore, problems that the chicken breast is acerb in aftertaste, hard in meat, and not good in mouthfeel are solved.

The invention provides nutritional rice noodles and a production method thereof and belongs to the field of food processing. The nutritional rice noodles are prepared from the following raw materials in parts by weight: 90-110kg of long-shaped rice, 5-11kg of Chinese yams, 6-12kg of kudzu vine roots, 5-15kg of tremella, 10-20kg of modified starch, 0.4-1.2kg of a thickening agent, 0.5-1.2kg of an emulsifying agent and 1-4kg of a protein type additive. The production method comprises the following steps: preparing the materials, pre-treating, dehydrating, crushing and sieving, mixing and stirring, self-cooking and extruding, boiling and drying with microwaves. The nutritional rice noodles provided by the invention have good toughness and excellent rehydration property, can be boiled for long time and are not easy to break, are healthy and nutritious and have a good taste.

The invention provides a walnut green seedcase enzyme and a preparing method thereof. The walnut green seedcase enzyme is prepared from, by mass, 300-400 parts of fresh walnut green seedcases, 200-300 parts of fresh fruits and vegetables and 300-400 parts of sugar. The walnut green seedcase enzyme prepared from the walnut green seedcases and the composite fruits and vegetables contains rich beneficial components of the composite fruits and vegetables besides the walnut green seedcases; meanwhile, as the composite fruits and vegetables are added to regulate the color and the taste of the enzyme, the obtained enzyme is good in taste, fragrance aftertaste is long, the color is clear, the enzyme is orange red/brown red and good in color, fragrance and taste, water is not added in the fermentation process, only the sugar is added to carry out natural fermentation, the content of the obtained enzyme can be high, and people can mix warm or boiled water with the enzyme for drinking according to the personal preference; according to the fact that chemical components contained by the walnut green seedcases have analgesic, anti-bacterial and anti-tumor effects on the human body, by the utilization of the beneficial components of the walnut green seedcases, the pharmacology effect needed by the human body can be obtained from the enzyme, the healthcare effect is comprehensive, and the enzyme serves as supplement to human body enzyme, and achieves the effects of enhancing physical fitness and building the body.

The invention provides Noni fruit composite fruit juice and a preparation method thereof. The Noni fruit composite fruit juice is prepared from the following components in parts by weight: 30-50 parts of Noni fruit fermenting liquid, 20-40 parts of fruit primary pulp, and 1-5 parts of sugar auxiliary materials or 0.01-0.05 part of a natural sweetening agent. The Noni fruit composite fruit juice disclosed by the invention is compounded from the Noni fruit fermenting liquid and the fruit primary pulp, so that the Noni fruit composite fruit juice is high in nutrient value, easy to absorb by human bodies and stable in quality, besides, bitter taste of Noni primary pulp is eliminated, the mouth feel of the Noni fruit composite fruit juice is moderate in sour and sweet degrees, and the Noni fruit composite fruit juice not only has peculiar flavor of a lactobacillus fermented product but also has peculiar light fragrance of composite fruits.

The invention relates to a dendrobium candidum protocorm cooling beverage and a preparation method thereof, and belongs to the technical field of agricultural product processing. A dendrobium candidum protocorm cooling beverage formula comprises the following components in parts by weight: 5 to 10 parts of dendrobium candidum juice, 0.1 to 0.5 part of American ginseng extracting solution, 0.05 to 0.2 part of citric acid, 8 to 15 parts of rock sugar and 80 to 85 parts of water; a stabilizer formula comprises 0.05 percent to 0.2 percent of xanthan gum, 0.05 to 0.15 percent of CMC-Na and 0.05 percent to 0.2 percent of sodium alginate; specifically the finished product beverage is obtained by passing the inspection after performing cleaning, color protecting, juicing, filtering, blending, homogenizing, degassing, opening sealing, sterilizing and cooling on dendrobium candidum protocorm. The dendrobium candidum protocorm cooling beverage is dark green in color, has a unique green grass fragrance of dendrobium candidum, is sour and sweet, tasty, delicate and refreshing, and has better flavor, quality and stability.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention provides health soybean sauce and a preparation method thereof. The health soybean sauce comprises the following raw materials and auxiliary materials in parts by weight: 60-80 parts of soybean, 20-30 parts of flour, 20-30 parts of Chinese chestnut, 20-30 parts of barley, 15-20 parts of galangal, 8-10 parts of pericarpium citri reticulatae, 6-8 parts of bergamot, 4-6 parts of hawthorn, 4-6 parts of endothelium corneum gigeriae galli, 6-8 parts of sea-buckthorn, 6-8 parts of semen cassia, 6-8 parts of honeysuckle, 4-6 parts of codonopsis pilosula, 4-6 parts of fennel, 2-4 parts of white sugar, 0.1-0.3 part of acesulfame potassium, 0.1-0.2 part of sucralose, 1-3 parts of sodium glutamate, 0.2-0.4 part of nucleotide disodium and 0.03-0.05 part of potassium sorbate. According to the health soybean sauce and the preparation method thereof, sauce normal juice is prepared and Chinese medicinal herbs are processed respectively, and then a method of repeatedly fermenting and then blending is adopted, effective ingredients of raw materials of the Chinese medicinal herbs such as the galangal and the pericarpium citri reticulatae are furthest extracted, and the health soybean sauce with effects of helping digestion and dispelling retention of foods, tonifying spleen and removing dampness, promoting the circulation of qi and reducing phlegm is obtained.

The invention discloses health-care dietary-therapy radix ginseng and hericium erinaceus natural delicacy rice porridge which is prepared from the following raw materials in parts by weight: 15 to 30 parts of rhizoma dioscoreae, 8 to 25 parts of liquorice root, 10 to 20 parts of radix ginseng, 10 to 20 parts of white hyacinth bean, 15 to 30 parts of poria cocos, 10 to 20 parts of lotus seed, 10 to 20 parts of semen coicis, 10 to 20 parts of fructus amomi, 8 to 30 parts of orange peel, 10 to 20 parts of radix platycodon, 5 to 15 parts of hericium erinaceus, 200 to 400 parts of oat and 400 to 600 parts of polished round-grained rice.

The invention discloses a dried pomelo peel and a preparation method of the dried pomelo peel. The dried pomelo peel is prepared through controlling concentration, composition, and dosage of sugar solution and the drying condition according to the elastic structure of a pomelo peel sponge layer itself. The dried pomelo peel has natural crisp taste, residue-free, and keeps the unique taste of citrus maxima, its color is white or yellowish; the dried pomelo peel is not transparent and shrinking. Obviously different from soft and sweet taste and semi-transparent appearance of traditional candied pomelo peel, the dried pomelo peel is a novel food different from the traditional candied pomelo peel; it enriches the variety of the pomelo-style food.

The invention discloses kudzuvine root compound nutrient grains, which are prepared by the following steps of: uniformly mixing 55 to 70 weight parts of whole kudzuvine root powder, 15 to 25 weight parts of brown rice flour, 8 to 12 weight parts of whole corn meal, 4 to 6 weight parts of konjac powder and 0 to 10 weight parts of whole wheat flour; adding water into the mixture to make dough; granulating the dough in a granulator into grains; and drying the grains by using microwave. The compound nutrient grains combine nutrients and health-care elements in kudzuvine root powder, brown rice flour, corn meal, konjac powder and whole wheat flour, and therefore have better nutrient and health-care effects without bad mouthfeel like brown rice and corn. The grains have positive effect of promoting the heath of people. By adding the kudzuvine root into cheap brown rice, the cost of the compound nutrient grains is reduced, and inedible materials are changed into edible grains and coarse grains are changed into fine grains, which is very significant for food security of China. The development of kudzuvine root compound nutrient grains can promote the wealth acquiring and economic development in rural areas.

The invention discloses a pickled carrot preparing process and belongs to the technical field of preparation of the fermented food pickles. The process comprises the steps of A, carrot preprocessing; B, pickling water I and pickling water II preparation; C, circulating fermentation, wherein the processed vegetable obtained in the step A is fermented in the pickling water I obtained in the step B, after the 4n time of fermentation, centrifugation, dewatering, pickling water II supplement, gaofuji paolemei lactic acid bacteria powder adding, detection and adjustment are conducted on pickling water obtained after the 4n time of fermentation in sequence, and then the pickling water is continued to be used for fermenting the processed vegetable obtained in the step A; D, finished product processing. By controlling carrot preprocessing, pickling water preparation, circulating fermentation and finished product processing, especially addition of gaofuji paolemei lactic acid bacteria powder to the pickling water and control over various parameters and indexes during the circulating fermentation process, pickled carrot preparation time is shortened greatly, the quality and taste of pickled carrots are improved, large-scale production is facilitated, the development of the pickle industry is promoted, and economical benefits are high.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.

The present invention provides high milk content frozen drink and a preparation method thereof. The frozen drink comprises the following raw materials in parts by weight: 40-60 parts of raw milk, 5-10 parts of milk powder and 0.2-0.6 part of a stabilizer. The frozen drink at least has one of the following advantages of being excellent in flavor, strong in stability, and high in nutritional value.