58results about How to "Adjustable taste" patented technology

The invention provides a ganoderma lucidum mycelia powder production process which comprises the following steps of: (1) making grain culture mediums; (2) preparing liquid strains; (3) inoculating the grain culture mediums; (4) sending bottles with inoculated strains into a mycelia growth room; (5) sending the bottles into a bottle digging workshop after the bottles of culture mediums are full of mycelia and digging the mycelia out of the bottles; (7) drying the mycelia in a hot air dryer; (7) grinding the dried corn mycelia, wheat mycelia and soybean mycelia into coarse powder in a proportion of 58-62%: 34-36%: 4-6%; (8) placing the ground coarse powder into a mixing agitator, adding water to agitate evenly and puffing after the water content is up to 10%, wherein the puffing temperature is controlled within 109-111 DEG C; and (9) sending the puffed granular mycelia into an ultra-micro grinder to grind into 150-mesh powder, and packing to obtain finished products. The ganoderma lucidum mycelia powder produced by the method is good in taste and easy to digest and has the advantages of adjusting the immunity and improving the anti-hypoxia capability of organisms.

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

The invention discloses chocolate for 3D printing and a preparation method thereof. Based on the total weight of the chocolate, the chocolate comprises the following raw materials in percentage by weight: cocoa mass 18-30%, cocoa butter 6-12%, ultrafine microcrystalline cellulose 0.5-5%, maltitol 35-45%, xylitol 6-10%, skimmed milk powder 8-15%, emulsifier 0.5-1.0% and essence 0.05-0.2%. The chocolate has stable liquidity, is suitable for 3D printing and does not cause hole plugging.

The invention provides an anti-helicobacter-pylori probiotic composition, which comprises fructo-oligosaccharide, stachyose, orange juice powder, glucose, yam powder, maltodextrin and lactobacillus dry powder. The probiotic composition provided by the invention can inhibit the growth of helicobacter pylori so as to relieve the occurrence of gastric ulcer and stomachache.

The invention involves a kind of Chinese matrimony-vine health care vinegar the production craft, it take the traditional food vinegar production craft as the foundation, enters the pond acetic fermentation and the fermentation after it mixes in the process to increase the Chinese matrimony-vine fresh juice, obtains the Chinese matrimony-vine health care vinegar, thus increased the new member for the food vinegar family, simultaneously has also provides the new application method for the Chinese matrimony-vine. Obtains the Chinese matrimony-vine health care vinegar through this invention method both to have the traditional food vinegar the function, and has the enhancement immunity and the immunity adjustment function which the Chinese matrimony-vine has, falls the blood fats, the anti- fatty liver, the anti- tumor, anti- is senile, invigorates the kidney and so on the effect, this invention has used the fermentation in particular to the Chinese matrimony-vine increase and directly mixes two ways, not only causes in the Chinese matrimony-vine each effective component fully to withdraw, the use, enable product itself to have very high recuperates, the health care, the nutritional value, also may adjust the Chinese matrimony-vine health care vinegar the feeling in the mouth.

The invention discloses tea with an effect of fending off cold and a preparation method thereof. The tea is prepared from the components according to a certain mass ratio: 7-11 parts of wolfberry, 10-18 parts of longan, 3-5 parts of brown sugar, 1-3 parts of honey, 6-10 parts of ginger, 8-15 parts of Chinese-dates and 30-40 parts of water. The tea has the beneficial effects that each component has an excellent effect, the wolfberry can improve the human immunity, the ginger can be used for promoting blood circulation and eliminating various discomfort symptoms caused by heavy cold of the body, the longan and Chinese-dates can tonify qi and blood, the brown sugar can provide heat energy and promote the acid-base balance of a human body, and the brown sugar and the honey can regulate the taste of the tea with the effect of fending off cold. The tea with the effect of fending off cold can improve the immunity, has the effects of fending off the cold and keeping warm and is delicious.

The present invention discloses an industrial production method of deer-hide gelatin. Deer hide is crushed into paste to enable the deer hide to have relatively high gelatin yield rate in a subsequentheating and concentrating process; an increased cooling and degreasing step can improve pureness of the deer-hide gelatin; a filtration method uses a combination method of a gauze-mesh filtration anda plate-and-frame pressure filtration, can remove impurities more effectively, and is more suitable for the large-scale filtration; after a mold injection, a drying method uses liquid nitrogen vacuumfreeze-drying to ensure active ingredients in the deer-hide gelatin not to be damaged, can prevent microbial contamination, can also enable dry substances to present sponge-porous shaped structure while keeping constant volume and to be extremely easy to dissolve in water to restore original shape, can maximally prevent physicochemical and biological denaturation of the deer-hide gelatin in the drying processes, and morphology of the deer-hide gelatin is very convenient for consumption. The production method is simple and convenient for operations, high in the gelatin yield rate and suitablefor industrial production. The prepared deer-hide gelatin is high in pureness, long in shelf life and very convenient to take.

The invention discloses an effervescent tablet with abundant soybean dietary fibers and a technology for preparing the effervescent tablet, and belongs to the field of technologies for processing foods. The effervescent tablet and the technology have the advantages that soybean residues which are byproducts obtained after soybeans are processed are used as raw materials for preparing dietary fiber dry powder and are matched with other auxiliary materials for preparing the effervescent tablet, accordingly, the utilization rate of the soybean residues can be greatly increased, and a novel way can be additionally provided for recycling the soybean residues; the effervescent tablet prepared by the aid of the technology is convenient to carry and eat, intended population can be increased, and the effervescent tablet can be used by children, old people and patients incapable of swallowing solid preparations; taste of the effervescent tablet can be adjusted by added flavoring agents and sweeteners, and accordingly the effervescent tablet is good in palatability; the effervescent tablet contains the abundant water-soluble dietary fibers and accordingly has functions of preventing constipation, reducing blood glucose and blood lipid, resisting cancer and the like; the effervescent tablet contains vitamins, and accordingly excellent regulation effects in the aspects of indigestion, easiness in feeling fatigue, emotional instability, forgetfulness and the like can be realized.

The invention discloses a method for pickling a special cucumber pickle. The pickle is prepared by pickling cucumbers, white spirit, ginger, soy sauce, peanut oil, foeniculum vulgare, pepper, monosodium glutamate, sugar, chillies and salt in percentage by weight. The method has the advantages of simple process and reasonable preparation, and the product has the characteristics of rich nutrition, luscious taste, easiness of storage, fresh, crisp, fragrant, hot and salty tastes, and the like. What is more, the pickle has a prevention effect on the H1N1 influenza A spread in the world.

The invention discloses a rice processed food and a preparation method thereof. The rice processed food is characterized by comprising a rice bag, auxiliary materials and condiments, wherein the rice bag comprises a cushion coat, rice and an edible wafer. The preparation method comprises the following steps of: preparing the rice bag, and carrying out sealed package on the rice bag for standby after sterilization treatment; preparing the auxiliary materials, and carrying out sealed package on the auxiliary materials for standby after sterilization treatment; preparing the condiments, and carrying out sealed package on the condiments for standby after sterilization treatment; taking out the auxiliary materials and the condiments, and coating the condiments on the surfaces of the auxiliary materials, and taking out the rice bag, laying the rice bag flat with the cushion coat being downward and the edible wafer being upward, evenly spraying steam above the edible wafer, and wrapping the auxiliary materials coated with the condiments in the center position at the lateral upper part of the edible wafer, sprayed with the steam, of the rice bag, thus obtaining the product. The rice processed food has the advantages of being simple to prepare, convenient to eat and adjustable in taste, and being nutritious and delicious as well as clean and healthful.

The invention provides a production process of ganoderma mycelium powder. The production process comprises the preparation of a grain culture medium, wherein the fabrication of the grain culture medium comprises the following steps: (1) cleaning the selected high-quality maize, wheat, chickpea, peas and black buckwheat, respectively putting the cleaned raw materials into a digester, controlling the temperature to be 100+ / -2 DEG C and controlling the pressure to be 0.05MPa, and respectively boiling the maize for 60-80 minutes, the wheat for 15-20 minutes, the chickpea for 35 minutes, the peas for 35 minutes and the black buckwheat for 10 minutes; (2) evenly stirring the raw materials by virtue of an automatic bottle filling machine after digesting, and putting the stirred raw materials into bottles, and sterilizing in a sterilizing tank, wherein the mixture comprises 50% of maize, 15% of wheat, 15% of chickpea, 10% peas and 10% of black buckwheat; and the weight of each bottle is about 1kg; and (3) when the sterilizing pressure is reduced to zero and the temperature is reduced to 80-90 DEG C, feeding to a forcible cooling room to cool, and when the temperature is reduced to 28 DEG C, feeding to a sterile inoculation chamber to inoculate. The ganoderma mycelium powder produced by the process is suitable for being eaten by all people, and is free of a toxic or side effect.

The invention relates to a feed additive for treating the bacterial enteritis disease of phractocephalus hemioliopterus, as well as a preparation method for the feed additive. The feed additive is prepared from the following components in parts by mass: 40 to 48 parts of flos puerariae, 21 to 27 parts of Huangpao, 24 to 28 parts of houttuynia cordata, 30 to 35 parts of rhizoma phragmitis, 8 to 12 parts of endothelium corneum gigeriae galli, 3 to 5 parts of tangerine peel, 12 to 17 parts of dandelions, 17 to 25 parts of opuntia dillenii haw, 14 to 19 parts of folium isatidis, 18 to 25 parts of onions, 11 to 15 parts of mint, 14 to 20 parts of portulaca oleracea, 13 to 18 parts of tree peony barks, 2 to 3 parts of pu-erh tea, 15 to 20 parts of fructus cnidii, 11 to 16 parts of pine nuts, 15 to 21 parts of lithospermum purpurocaeruleum, 16 to 22 parts of Chinese pulsatilla roots, 17 to 22 parts of persicaria orientalis, 18 to 25 parts of cortex phellodendri, 9 to 14 parts of eucommia ulmoides oliv, 15 to 21 parts of barley and the like. The feed additive is environment-friendly, and can be used for effectively treating the bacterial enteritis disease of the phractocephalus hemioliopterus.

The invention relates to an antibacterial mouthwash and a preparation method thereof, and belongs to the technical field of mouthwash compositeion. The antibacterial mouthwash is prepared fromcomprises the following componentsingredients in parts by weightmass: 0.01-0.05wt% of menthol, 0.5-3.0wt% of xylitol, 0.5-2.0wt% of sorbitol, 0.01-0.08wt% of flavor regulator, 0.02-0.2wt% of chlorhexidine gluconate, 0.5-3.0wt% of ethyl alcohol, 0.01-0.05wt% of fragranceflavor regulator, 0.05-2.0% of wetting agent and the balance of water. The antibacterial mouthwash can be used for quickly killing oral bacteria by a persistent effect, and effectively preventing periodontal diseases and other oral diseases. In addition, the antibacterial mouthwash has the advantages of reasonable formula, stable product performance, simpleness in preparation and easiness in realizing industrial production.

The invention provides a traditional Chinese medicine tablet for weight loss. The formula components of the raw materials are: 13-25 parts of konjac powder, 11-16 parts of Moringa leaf powder, 3-7 parts of tea polyphenols, 5-9 parts of bitter melon, 4-4 parts of hawthorn 7 parts, 3-7 parts of cassia seed, 3-5 parts of lotus leaf, 4-8 parts of poria cocos, 3-6 parts of astragalus, and the rest are auxiliary materials. The raw materials are prepared into tablets through extraction, mixing, granulation, drying, granule blending, and tabletting operations, which are convenient to carry and the operation process is simple, making it more suitable for industrial promotion and application. The used tablet is convenient for quickly realizing the timely removal of the fat waste consumed in the body of the dieter, so as to achieve effective weight loss, the effect is obvious, and at the same time, it also reduces the damage caused to the dieter during the ordinary liposuction weight loss process, and can be further popularized and applied.

The invention relates to a method for pickling sweat vinegar garlic with simple process, which pickles the garlic, sugar, and common salt. The invention can feed needed microelements to human body.

The invention provides a gluten mixer for quickly making gluten food. The gluten mixer comprises a housing, a mixing tank, a speed regulation knob, a sealing cover, a groove, a fixed tray, a mixing rod, a driving motor and a chain transmission mechanism, wherein the sealing cover comprises a circular ring and a disc arranged in the middle of the circular ring; one end of the chain transmission mechanism is connected with a power output shaft of the driving motor, and the other end of the chain transmission mechanism is fixedly connected with one side of the disc through a connecting shaft; the other side of the disc is connected with one end of the stirring rod; the other end of the stirring rod extends into the mixing tank; the groove used for accommodating the closed end of the mixing tank is formed in the housing; the mixing tank is obliquely arranged on the housing in the way that the opening is upward; one side surface of the fixed tray is fixed with the outer side of the housing, and the other side surface of the fixed tray is fixedly connected with the circular ring. The gluten mixer is greatly higher in labor efficiency, controllable in gluten production effect, small in size, and detachable, and can be conveniently used in family.

The invention relates to a donkey-hide gelatin-dried orange peel healthcare drink and a production method thereof, belonging to the technical field of drink. The donkey-hide gelatin-dried orange peel healthcare drink mainly consists of donkey-hide gelatin, dried orange peel, red dates, Chinese wolfberry fruits, a sweetening agent and a stabilizer and is prepared by the steps of extracting, blending, inspecting, filling, sterilizing, code spraying and packaging. In the invention, the prepared drink has the healthcare functions of regulating qi and invigorating the spleen, drying dampness and resolving phlegm, nourishing yin and tonifying blood, improving immunity and resisting oxidation. By adding the red dates, the Chinese wolfberry fruits and the sweetening agent, the mouthfeel can be adjusted, the peculiar smell and bitterness of the donkey-hide gelatin and the dried orange peel are covered up, and good mouthfeel of the product is obtained.

The invention provides a weight-losing tablet and an application thereof in a sweat steaming weight-losing method. The weight-losing tablet is characterized by being prepared from the following raw materials in percentage by weight: 23%-30% of konjaku flour, 6%-9% of moringa oleifera powder, 4%-7% of tea polyphenol, 3%-7% of bitter gourd, 4%-7% of hawthorn, 3%-7% of semen cassia, 3%-7% of lotus leaves and the balance of auxiliary materials. The weight-losing tablet is prepared by extracting, mixing, pelletizing, drying, granulating, total blending and tabletting operation. The fabrication process level is further improved; a weight-losing tablet composition is used cooperatively with the sweat steaming method, so that the effects of safely losing weight and healthily shaping a body can be quickly achieve. The weight-losing tablet is free of a toxic or side effect on the body of a weight loser and can be further popularized and applied.

The invention relates to the technical field of food processing and specifically relates to a haw jelly capable of nourishing yin and clearing heat and a preparation method thereof. The haw jelly capable of nourishing yin and clearing heat is prepared from the following raw materials: 54-68 parts of hawthorn, 12-20 parts of pear, 7-17 parts of snake fruit, 5-15 parts of polygonatum odoratum, 5-10 parts of lily, 5-15 parts of mung bean, 6-14 parts of sago powder, 10-20 parts of puerarin powder, 10-20 parts of sugarcane, 1-5 parts of elaeagnus conferta, 0.1-0.3 part of papain, 0.05-0.15 parts of tomatin and 0.1-0.5 part of lactobacillus casei. The haw jelly capable of nourishing yin and clearing heat has the characteristics of pure natural raw materials, no chemical preservative, coagulator or food coloring, beautiful appearance and nice taste as well as rich nutrition of the prepared haw jelly and effects of nourishing yin and clearing heat. The invention also aims to provide the preparation method for the haw jelly.

The invention discloses chocolate for 3D printing and a preparation method thereof. Based on the total weight of the chocolate, the chocolate comprises the following raw materials in percentage by weight: cocoa mass 18-30%, cocoa butter 6-12%, ultrafine microcrystalline cellulose 0.5-5%, maltitol 35-45%, xylitol 6-10%, skimmed milk powder 8-15%, emulsifier 0.5-1.0% and essence 0.05-0.2%. The chocolate has stable liquidity, is suitable for 3D printing and does not cause hole plugging.

The invention discloses red bean galactagogue porridge and a making and eating method thereof, and belongs to the technical field of food deep processing. The red bean galactagogue porridge is made from, by weight, 3-5 parts of Chinese honeylocust fruit powder, 2-3 parts of pawpaw slices or powder and 8-12 parts of red bean granules or powder. The eating method of the red bean galactagogue porridge comprises the steps that 20-33 g of the obtained red bean galactagogue porridge is placed into a cup, 180-230 ml of hot water at the temperature higher than 88 DEG C is used for pouring over the red bean galactagogue porridge, stirring is performed for 5-8 s, standing is kept for 1-2 min, and then the red bean galactagogue porridge can be eaten. According to the red bean galactagogue porridge, the galactagogue effect is good, the raw materials are safe and controllable and contain no medicinal component, the purpose of eating safety can be ensured, rehydration is rapid, carrying is convenient, and various flavors of the red bean galactagogue porridge can be obtained.

The invention belongs to the technical field of mouthwash, and particularly relates to a manuka honey mouthwash and a preparation method thereof. The mouthwash is prepared from a manuka honey extract, bacteriostatic natural hydrolat and flavored natural hydrolat. A preparation method of the manuka honey extractthe comprises the following steps: (1) standing the manuka honey at the temperature of 0-10 DEG C for 6-12 hours, filtering at the temperature of 0-10 DEG C, and taking filtrate; and (2) heating the filtrate to 70-95 DEG C, collecting emitted yellow-green gas, and dissolving the yellow-green gas in deionized water. The mouthwash provided by the invention is completely prepared from natural components, is high in safety, is harmless to health, and is beneficial to large-scale popularization and application.

The invention discloses a preparation method of a meal dish, and belongs to the field of food production. The preparation method comprises the following steps: step 1, preparing materials: drying, crushing, and sieving 88-128 parts of Erjintiao chili, 8-18 parts of tea and 8-18 parts of fennel with a 60-mesh sieve so as to obtain Erjintiao chili powder, tea powder and fennel powder respectively; chopping and deep-frying 28-38 parts of ginger and 48-58 parts of garlic to be golden yellow, and smashing to obtain ginger powder and garlic powder; deep-frying 38-58 parts of peanuts and 38-58 partsof walnuts, and crushing to obtain peanut powder and walnut powder; step 2, heating 68-88 parts of rapeseed oil to 130 DEG C; waiting for 1-3 minutes, cooling the rapeseed oil, putting the Erjintiao chili powder into the rapeseed oil for frying for 1-3 minutes; adding the ginger powder and the garlic powder, stir-frying for 1-2 minutes, pouring 18-28 parts of beer, braising for 1-4 minutes, respectively adding 8-12 parts of table salt, the tea powder, the fennel powder, the peanut powder, the walnut powder, 8-18 parts of soybean flour and 58-68 parts of meat granules into a pot, and stir-frying for 11-33 minutes to obtain a chili sauce. The meal dish disclosed in the scheme is fragrant but not spicy, does not irritate the stomach, and is long in preservation time.

Belonging to the technical field of food processing, the invention discloses a wheat bran dietary fiber effervescent tablet and a preparation method thereof. The method provided by the invention takes wheat processing by-product wheat bran as the raw material to prepare dietary fiber dry powder, and then compounds the wheat bran with other auxiliary materials to prepare effervescent tablet, thus greatly improving the utilization rate of wheat bran, and at the same time adding a new approach for wheat bran resource utilization. The prepared effervescent tablet is convenient to carry and eat, also expands the intended population, and can be used by children, the elderly and patients incapable of swallowing solid preparations, at the same time, the added flavoring agent and sweetening agent can adjust the taste of the effervescent tablet, and the palatability is good. The effervescent tablet contains abundant water-soluble dietary fiber, has the efficacy of preventing constipation, lowering blood sugar, reducing blood fat, resisting cancer and the like, at the same time contains vitamin, and has a good regulation effect on indigestion, easy fatigue, emotional instability, memory deterioration and other aspects.

The invention discloses a ganoderma lucidum Pu'er tea in the technical field of tea processing, the ganoderma lucidum Pu'er tea comprises a ganoderma lucidum mixture, a Pu'er tea material and a zymophyte, and the ganoderma lucidum mixture comprises pine needle ganoderma lucidum powder, Ganoderma capense(Lloyd)Teng powder, white ganoderma lucidum powder, ganoderma resinaceum powder and phellinus igniarius ganoderma lucidum powder. The invention also discloses a processing technology of the ganoderma lucidum Pu'er tea, which comprises selecting materials; mixing the materials; performing primary fermentation; performing fixation; performing rolling; spreading for cooling; performing fermentation; performing airing; and refining. The content of amino acid components in the tea raw materials is increased by the arrangement of zymophyte and fermentation of the zymophyte and sugar in the zymophyte, on one hand, the amino acid can improve the flavor and taste of the tea, and on the other hand, the amino acid can be fermented with sugar and the like in the ganoderma lucidum, so that the ganoderma lucidum is fermented, and the component utilization rate in the ganoderma lucidum is increased; the fermentation efficiency of the zymophyte and the ganoderma lucidum can be improved by the arrangement of the primary fermentation, and the heating and fixation efficiency is improved by the arrangement of three heating stages in the fixation step.

The invention discloses dehydrated vegetable seasoning and belongs to the technical field of food. The dehydrated vegetable seasoning is characterized by being prepared from fragmented dehydrated vegetables, salt and monosodium glutamate. Compared with the prior art, the color and taste of original fresh vegetables are kept, and the dehydrated vegetable seasoning is rich in nutrition, long in storage time, convenient to carry and eat and adjustable in taste, and is ideal seasoning for people to make dishes.

The invention discloses a natural plant acidulant and a preparation method thereof. The acidulant is prepared from, by weight, 1-4 parts of Chinese dates, 4-8 parts of wild jujubes, 1-4 parts of hawthorn fruits and 0.06-0.48 part of lactic acid bacteria. The solid natural plant acidulant is prepared through extracting, fermenting, concentrating and drying. The acidulant prepared through the preparation method is good in taste and high in acidity, can serve as a sourness modifier to be added into food with the effects of enhancing immunity and reducing blood lipid, can adjust the taste of products, and can also enhance the health-care effect of the products.

The invention discloses lactogenic porridge as well as a preparation method and an eating method thereof, and belongs to the technical field of deep processing of food. Lactogenic porridge of the invention comprises the following raw materials in part by weight: 3-5 parts of Chinese honey locust rice flour and 2-3 parts of diced papaya or papaya powder. The eating method of the lactogenic porridge of the invention comprises the following steps: taking 20-33 g of the prepared lactogenic porridge to be placed in a cup, brewing with 180-230 ml of hot water above 88 DEG C, stirring for 5-8 seconds, leaving to stand for 1-2 minutes, and eating immediately. According to the invention, the prepared lactogenic porridge has excellent lactogenic effect, safe and controllable raw materials and no medicinal ingredients, to achieve a purpose of ensuring edible safety, is fast to rehydrate and portable, and can be prepared into a variety of flavors.

The invention relates to a production process of Chinese wolfberry health-care vinegar, which is based on the traditional production technology of vinegar, adding fresh wolfberry juice in the pool acetic acid fermentation and post-fermentation blending process to obtain wolfberry health-care vinegar, so as to produce vinegar The family has added a new member, which also provides new ways to use goji berries. The wolfberry health-care vinegar obtained by the method of the present invention not only has the function of traditional vinegar, but also has the functions of enhancing immunity and immune regulation, reducing blood fat, anti-fatty liver, anti-tumor, anti-aging, and kidney-tonifying functions that wolfberry has. The invention adopts two methods of fermentation and direct blending for the addition of wolfberry, which not only fully extracts and utilizes various active ingredients in wolfberry, but also makes the product itself have high conditioning, health care, and nutritional value, and can also adjust wolfberry health-care vinegar. taste.

The invention discloses liquid for quitting smoking for smokers. The liquid for quitting smoking mainly comprises a cordate houttuynia extract product, fritillaria cirrhosa, licorice, mint, glucose powder, citric acid, and honey. According to the liquid for quitting smoking, long-term drinking of the liquid for quitting smoking can regulate change of taste sense of the smokers, the smokers feel tasteless, even feel a little bitter when they smoke again, the lighted cigarette makes the smokers to generate the symptoms of dizziness, nausea or even vomit, and the smoker has no feeling when seeing the cigarettes. According to the invention, desire of smoking is not generated, and a purpose of quitting smoking is achieved.