46results about How to "Attractive flavor" patented technology

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthangum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses a rose-flavored beauty cookie. The rose-flavored beauty cookie is made from 40-50 parts of wheat flour, 15-25 parts of salad oil, 5-7 parts of milk powder, 4-7 parts of dried Roselle calyx powder, 1-2 parts of Chinese hawthorn seed powder, 1-2 parts of red date powder, 3-5 parts of black rice flour, 1-2 parts of membranous milkvetch root powder, 5-7 parts of cassava starch, 1-2 parts of black tea powder, 8-10 parts of xylitol, 3-6 parts of bee honey, 1-2 parts of baking powder, 0.8-1.2 parts of soda, 1-2 parts of edible salt, 0.2-0.4 part of xanthan gum, 1-2 parts of ginseng powder, 0.8-1.2 parts of angelica root powder, 1-2 parts of tall gaterpillar fungus powder, 2-4 parts of pine pollen powder, 0.4-0.8 part of wine-stained rose petals, 5-8 parts of beauty TCM (traditional Chinese medicine) filtrate, and the proper amount of water. The rose-flavored beauty cookie tastes good and has unique attracting wine and rose flavor, the wine is anti-aging, the rose petals soaked with the wine are beauty-care and moisten gastrointestinal tracts, the nutrition of the rose-flavored beauty cookie is enriched by using the rose petals with other raw materials, and accordingly the rose-flavored beauty cookie has the effects of antioxidation, blood replenishing, qi tonifying and the like. Dietetic beautification is achieved through the rose-flavored beauty cookie.

The invention discloses a processing method of a low-temperature vacuum fried fragrant and crispy fish oil immersed can. The method comprises the following steps that whitebait is used as ingredients for making fragrant and crispy fish, after the cleaning and the deodorization, low-temperature vacuum frying is adopted, auxiliary ingredients are added for seasoning and oil immersing, vacuum can sealing is carried out, finally, the sterilization is carried out, and finished products are obtained. The method solves the problems that in traditional frying process, the nutrition loss is high, the excessive dewatering is caused, the tissue contraction is serious, the texture is harder, and the color of the finished products is hard. The oxidation deterioration of edible grease can be effectively prevented, the mouth feeling on the product is loose and crispy, and safety and sanitation are realized, so the product quality is more applicable to the modern consumption requirements.

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

The invention discloses kudzuvine root fiber fermented tea, which is prepared by fermenting kudzuvine root fiber and microorganism liquid spawn, wherein the weight ratio of the kudzuvine root fiber to the microorganism liquid spawn is (95-100):(1-5). A preparation process comprises the following steps of: cutting the kudzuvine root fiber, steaming the cut kudzuvine root fiber and cooling the steamed kudzuvine root fiber; inoculating the microorganism liquid spawn, fermenting, stir-frying and reshaping, and cooling to obtain the kudzuvine root fiber fermented tea. The kudzuvine root fiber fermented tea is health-care tea; a microbial fermentation process is applied to the preparation process, so that kudzuvine root fiber composition is well retained, and the function of the tea is enhanced; and kudzuvine root powder which tastes creamy is removed at the same time, so that the kudzuvine root fiber fermented tea is transparent and clear, has an attractive color and a unique flavor, is convenient to carry, easy to prepare and suitable for both the old and the young, and is a novel way to utilize fiber composition in kudzuvine root residues.

The invention discloses an environmentally-friendly baking method of lamb legs. The method comprises the following steps: 1, pretreating the lamb legs: performing acid discharge and pickling on the lamb legs; 2, baking with overheat steam: putting the pickled lamb legs into an overheat steam oven, and baking with overheat steam, wherein the temperature of the overheat steam is 200 to 280 DEG C and the overheat steam baking time is 40 to 80 minutes; and 3, baking with infrared waves: baking the lamb legs, which are baked with overheat steam, by using infrared waves, wherein the temperature of the infrared waves is 210 to 250 DEG C and the infrared wave baking time is 40 to 70 minutes. The method is environmentally-friendly and pollution-free; the mutton smell substances in the lamb legs can be reduced and the flavor of the baked lamb legs can be improved; the surface color and luster of the baked lamb legs can be improved, and the surfaces of the baked lamb legs are glossy reddish brown; the heterocyclic amine content of the baked lamb legs can be reduced; and the baking energy consumption can be reduced.

The invention discloses a production method for a low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is composed of lotus seed pulp, white sugar, plant oil, xanthan gum, citric acid and table salt. The production method comprises steps: A, pretreatment of raw materials, specifically selecting normal-color decay-free dry lotus seeds, removing plumule, immersing with water to soften lotus seeds by enabling lotus seeds to absorb water; B pre-cooking, specifically heating immersed lotus seeds and water in a pressure cooker to fully soften lotus seeds, and pulping; C pulping and colloid milling, specifically pulping pre-cooked lotus seeds by employing a high-speed tissue disintegrator, putting in a colloid mill for milling; D, blending and colloid milling, specifically heating lotus seed pulp under one atmospheric pressure to boiling, adding table salt during heating, then adding citric acid and potassium sorbate, and controlling the temperature of the sauce; and E, loading, sealing, sterilizing and cooling for obtaining the low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is abundant in nutrition, the method is easily available, the operation is convenient, the lotus-seed sauce is attract in mouthfeel and flavor and low in cost, the lotus seed products are enriched, the market value of lotus seeds is developed, and the development of lotus seed industry is driven.

The invention relates to lucid ganoderma mycelium pellet jelly and a processing method thereof, and belongs to the technical field of food processing. According to the processing method, fresh lucid ganoderma mycelium pellets obtained by industrial submerged fermentation production are used as a raw material and are organic combined with jelly based on a conventional jelly processing process; andthe prepared product is excellent in color, smell, taste and shape, and is rich in nutrition, low in cost and convenient to eat. The processing method has the characteristics that fresh lucid ganoderma mycelium pellets are scientifically added, a new variety of jelly is increased, a new health protecting function is given to the jelly, the jelly quality is promoted, and the consumer market is wide. Lucid ganoderma can be used for regulating heart and cerebral vessels, stomach, liver, kidneys, lungs and internal secretion, qi-blood deficiency, neurasthenia and subhealth, and has the effects ofbeautifying skin, prolonging lives, enhancing immunity, improving sleeping, relaxing tendons, activating collaterals, strengthening physique and the like.

The invention discloses sea salt taste original flavor sunflower seeds and a preparation method thereof, and belongs to the field of food processing.The preparation method comprises the steps that byrending a sea salt and spice together, original flavor sunflower seeds are stir-fried, through adhesion and drying, the sea salt taste original flavor sunflower seeds are obtained, and starch granulesadhere to the surfaces of the sunflower seeds; and the sea salt is added in two stages, and correspondingly regarded as a flavouring material and a dispersion medium in the two stages. According to the sea salt taste original flavor sunflower seeds, special appearance shapes such as special strip-type lines, swelling strip types and head-tip, tail-flat and middle-swelling appearance of the sunflower seeds are combined, the sunflower seeds are suitable for adhesion of the starch granules, adhesion excess is avoided to add sea salt special flavor given by sea salt granules to the sunflower seeds, at the same time, the synergistic effect with the starch granule is conducted, shaping and dispersing of the sunflower seeds are taken into account, and the technical problem is solved.

The invention relates to the technical field of processing of Chinese spicy snack food (LaTiao) and discloses flavor Chinese spicy snack food (LaTiao). The flavor Chinese spicy snack food (LaTiao) is prepared from components in parts by weight as follows: 100-110 parts of wheat meal, 40-45 parts of yam flour, 25-35 parts of mung bean flour, 15-20 parts of coix seed powder, 10-15 parts of sweet potato flour, 1-2 parts of diced beef, 3-5 parts of a Salicornia europaea extraction solution, 30-40 parts of domestic drinking water, 12-15 parts of palm oil, 8-12 parts of chili powder, 6-8 parts of edible salt, 3-5 parts of rock candy, 2-4 parts of pericarpium zanthoxyli powder, 1-2 parts of cumin powder, 5-8 parts of spice, 0.4-0.6 parts of sodium bicarbonate and 0.3-0.5 parts of food additives. The flavor Chinese spicy snack food (LaTiao) with low content of edible salt, oil and food additives is prepared from the raw materials through selection and processing, and defects of existing Chinese spicy snack food (LaTiao) are overcome.

The invention provides a method for preparing a chicken flavoring from waste beer yeast. The method comprises the following steps: adding water to the waste beer yeast, uniformly stirring the water and the waste beer yeast, sieving the obtained mixture, centrifuging the sieved mixture, centrifuging and washing the centrifuged mixture, and collecting yeast mud obtained after the centrifugation; placing the yeast mud in a container, adding water, uniformly stirring the yeast mud and the water to prepare a yeast suspension, adjusting the pH value, adding flavor protease, and carrying out enzymatic hydrolysis; deactivating enzymes after the enzymatic hydrolysis ends, centrifuging obtained product, and collecting obtained supernatant to obtain a yeast proteolysis liquid; and adding reducing sugar, thiamine, sulfur-containing amino acids, glycine and chicken fat, adding the obtained material to a high pressure reaction kettle, carrying out a Maillard reaction, introducing condensed water after the reaction ends in order to cool the obtained reaction product to room temperature, and taking out the product to obtain the chicken flavoring. The chicken flavoring produced in the invention has delicious taste, attractive flavor and rich nutrients; and the waste beer yeast is adopted as a raw material, so the production cost is reduced, the environment is protected, and resources are effectively and comprehensively used.

A low-caffeine butter tea or its capsule suitable for travelers contains granular white sugar (6-15 Wt%), defatted milk powder (8-20), oatmeal (6-15), and the dried green tea leaves whose caffeine has been removed (55-70). Its preparing process is also disclosed.

The invention relates to an okra beverage, particularly to an okra flower drink. The okra flower drink has a fully-new product appearance and nutritive value. The okra flower drink is prepared from the following main ingredients: okra petals and dry flowers of roselle. The okra flower drink is prepared from the following steps: successively performing picking, smashing, filtering, mixing, homogenizing, sterilization and filling. Compared with the prior art, the okra flower drink disclosed by the invention presents amazing rose red, the roselle enables the okra flower drink to taste natural acid, the soluble cellulose nutrients of okra are combined with the citric acid and hibiscus acid to form the composition easier to digest by human bodies.

The invention relates to the technical field of food processing, in particular to a preparation method of special flavor dried dog meat. The preparation method of the special flavor dried dog meat comprises the following steps: (1) processing of dog meat; (2) sousing of the dog meat; (3) secondary sterilization of the dog meat; (4) preparation of a flavoring agent; and (5) preparation of the dried dog meat. The preparation method disclosed by the invention has the advantage of simple operation; the prepared dried dog meat is special in flavor, and has delicious taste of pepper; through the addition of lightyellow sophora root extracting solution, plum juice and liquorice root extracting solution, the dried dog meat has unique taste, is consistent with the public taste, and can efficiently meet market requirements; and the prepared flavored dog meat has the advantages of being glow and oleosus in color, delicious and attractive in flavor, crispy, fragrant , and moderate in sweet-sour and fresh spicy flavor, and can be broken when being eaten.

The invention discloses shredded bamboo shoot silver anchovies and a processing method thereof. The shredded bamboo shoot silver anchovies comprise three main materials including silver anchovies, shredded bamboo shoots and fermented soya beans, and auxiliary materials including salt, condiments, plant oil, spices and the like, wherein the three main materials are as follows in percentage by weight: 22%-40% of the silver anchovies, 48%-72% of the shredded bamboo shoots and 6%-12% of the fermented soya beans; the condiments comprise monosodium glutamate, sugar and cooking wine; the spices comprise peppers, anises and fennels. The processing method comprises the following steps: selecting the three main materials including the silver anchovies, the shredded bamboo shoots and the fermented soya beans; washing and draining off; salting and blending seasoning liquid; immersing and seasoning in vacuum; drying in oil at a high temperature and producing sesame oil; adding soup and sealing a pot in vacuum; and sterilizing, cooling and checking to obtain a finished product. The shredded bamboo shoot silver anchovies and the processing method thereof have the advantages that the nutrition of raw materials including the silver anchovies and the shredded bamboo shoot is kept and the raw materials are matched to have a good flavor; the shredded bamboo shoot silver anchovies have a rich aromatic flavor and a good mouth feel so that the taste requirements of people are met and the market competitiveness of the product is improved.

The invention provides a piece of osmanthus cake with an effect of enhancing the immunity and a preparation method thereof, and relates to the technical field of food processing. The osmanthus cake isprepared from the following raw materials in parts by weight: 40-60 parts of osmanthus, 20-30 parts of honey, 4-10 parts of Chinese wolfberry fruit powder, 40-60 parts of glutinous rice flour, 40-60parts of wheat flour, 10-20 parts of maltose, 2-6 parts of astragalus membranaceus, 2-6 parts of coix seeds, 2-6 parts of dandelion, 5-12 parts of brown sugar, 20-40 parts of white granulated sugar, 10-20 parts of milk, 5-15 parts of coconut milk, 20-30 parts of vegetable oil and 10-20 part of lard oil. The osmanthus cake is sweet and delicious, has an attractive flavor, is suitable for people ofall ages, and can be used for enhancing the immunity, tonifying qi, nourishing blood and strengthening physical strength.

The invention provides a preserved Szechuan pickle fish hotpot condiment and a preparation method thereof. The preserved Szechuan pickle fish hotpot condiment is prepared from the following raw materials by weight: 100g of dried chilli sections, 40g of dried Chinese prickly ash, 4g of anise, 4g of cinnamon, 4g of fennel, 15g of fermented soybeans, 80g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rod chillies, 250g of preserved Szechuan pickle strips, 150g of pickled green vegetables, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 25g of cooking wine, 5g of pepper powder, 50g of egg white starch slurry, 3g of coriander sections and 3g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The preserved Szechuan pickle fish hotpot condiment has the characteristics that the preserved Szechuan pickle fish hotpot condiment has beautiful color, is tender in fish meat, is fresh, fragrant and unique and has tempting flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The mulberry fruit-milk beverage has the materials including mulberry fruit 10-15 wt%, defatted milk powder 2-5 wt%, cane sugar 5-8 wt%, emulsifier 0.2-0.3 wt%, and stabilizer 0.1-0.3 wt%, except water. During the production of the beverage, mulberry fruit is milled into slurry, and has its relatively thick coating eliminated through sieving and the edible components utilized fully. The mulberry fruit-milk beverage contains the nutritious components from mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matter, and has high nutritious value, faint scent of mulberry fruit, good taste and easy taking.

The invention relates to a method for preparing a non-alcoholic fermented germinated brown rice beverage and the brown rice beverage prepared by the method. The method comprises the steps of: selecting brown rice, soaking, germinating, refining, keeping warm, blending and homogenizing, sterilizing and sterilizing enzymes, inoculating bacteria and fermenting. The mouthfeel of the obtained germinated brown rice beverage is mellow and sweet, attractive in flavor and rich in rice fragrance. Due to the use of the germination and fermentation process, the product can fully retain the nutrients of the brown rice itself, while improving the taste of the product and the digestion and absorption of various nutrients. It is a new type of healthy and nutritious food.

The instant mulberry fruit powder is produced with the materials including mulberry fruit 60-80 weight portions, cane sugar 15-25 weight portions, phosphate 0.4-0.6 weight portions and emulsifier 1.0-2.5 weight portions. The present invention has the nutritious components in mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matters utilized to produce the instant mulberry fruit powder beverage with rich nutrients, faint scent of mulberry fruit and easy taking.

The invention relates to the field of food making, in particular to purple sweet potato-hawthorn composite instant slices and a making method thereof. The purple sweet potato-hawthorn composite instant slices are made from, by weight, 100 parts of purple sweet potato pulp, 15 parts of hawthorn pulp, 20 parts of white granulated sugar, 50 parts of water, 0.6 part of low-fat pectin and 0.012 part of calcium chloride. The making method of the purple sweet potato-hawthorn composite instant slices comprises the following steps of soaking, washing, softening, pulping, homogenizing, mixing, concentrating, slice spreading shaping, drying and finished product obtaining. The purple sweet potato-hawthorn composite instant slices produced according to the weight part proportions of the composition materials are purple red in color, fine, smooth and good in section tissue, uniform in texture, comfortable in mouthfeel, appropriate in sour and sweet taste and hardness and rich in nutrition, have the unique flavor of purple sweet potatoes and hawthorns and do not have peculiar smell.

The invention discloses a pickled pepper mud fish hotpot seasoning and a preparation method thereof. The pickled pepper mud fish hotpot seasoning comprises the following raw materials in parts by weight: 100g of thick broad-bean sauce, 500g of pickled pepper, 30g of dried Chinese red pepper, 30g of dry red pepper, 5g of star anise, 6g of Chinese cinnamon, 2g of resurrection lily rhizome, 3g of fennel, 3g of clove, 5g of round cardamom fruit, 3g of bay leaves, 15g of fermented soybeans, 100g of chopped green onions, 20g of ginger slices, 100g of garlic flakes, 30g of pickled tender ginger slices, 10g of distilled spirit, 10g of rock candy, 150g of pig oil and 200g of cooked vegetable oil; and a flavoring raw material comprises the following components in parts by weight: 5g of salt, 100g of cooking wine, 2g of ground pepper, 3g of monosodium glutamate and 4g of chopped caraway. Various raw materials in the selected hotpot soup brine have different nutritional functions, so that the pickled pepper mud fish hotpot seasoning disclosed by the invention has the effects of nourishing and building the body, dissipating cold and dispelling dampness and stimulating and promoting the appetite, has the characteristics of bright color, tender meat and mellow taste, spicy and fresh and refreshing taste and attractive flavor, and has the positive effects of enhancing aroma, enhancing pungency, enhancing color, enhancing salt taste, removing fishy smell, removing greasy taste, adjusting taste and promoting the appetite.

The invention discloses a processing method for carrying out oil stain type high-pressure cooking on engraulis japonius. The method is implemented by taking an engraulis japonius as a raw material through the steps of cleaning and draining the engraulis japonius; after the engraulis japonius is salted, carrying out vacuum dipped seasoning on the engraulis japonius; and preparing crisp fried engraulis japonius by using a high-pressure cooking technique and the like. According to the invention, because an operation of vacuum dipped seasoning is performed, seasoning sauces can be fully filtered into an engraulis japonius body, so that the prepared engraulis japonius is tasty, and the taste is delicious and lasting; and in addition, because a high-pressure cooking technique is adopted by the invention, the heating temperature is reduced, and the nutritive losses are reduced.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention relates to the field of food processing, in particular to flavored beef jerky. The flavored beef jerky comprises the following raw materials in parts by weight: 60-80 parts of beef, 30-40 parts of konjac powder, 40-60 parts of cactus juice, 40-60 parts of aloe juice, 25-35 parts of flavored materials, and 30-40 parts of seasoning. The prepared beef jerky is unique in flavor, and suitable for old people and young people. The flavored materials are added, so that the beef jerky has unique taste, conforms to taste of common people, and can efficiently meet market demands. The prepared flavored beef jerky is red bright and glossy in color, fragrant and delicious in flavor, crisp, fragrant and melts when being put in mouths, and is moderate in sour, sweet, delicious and hot degrees.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthan gum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.

The invention discloses a rose flower tea capable of nourishing skin, and a preparation method thereof. The rose flower tea capable of nourishing skin is composed for, by weight, 25 to 30 parts of rose flower, 10 to 15 parts of bergamot fruit, 3 to 4 parts of colla corii asini, 4 to 6 parts of herba elsholtziae, 5 to 7 parts of folium perillae, 6 to 10 parts of a composite nutrient powder, 5 to 8 parts of aspartame, 3 to 4 parts of xylooligosaccharide, 2 to 4 parts of semen raphani, 18 to 22 parts of soluble starch, and 20 to 25 parts of maltodextrin. The formula of the rose flower tea is reasonable; the rose flower tea is prepared from pure natural traditional Chinese medicine and materials both can be taken as drugs and food, is sour-sweet and delicious, is excellent in flavor, and is capable of beautifying, nourishing skin, and reducing weight, and long term drinking of the rose flower tea is capable of smoothing and softening skin, and relieving symptoms such as climacteric dysphoria, anxiety and depression, sallow complexion, and pachulosis.

The invention discloses a psidium guajave and ganoderma lucidum mycelium pellet beverage and a preparation method thereof, and belongs to the technical field of biotechnology, beverages and food. Fresh ganoderma lucidum mycelium pellets produced by factory deep fermentation are taken as raw materials, the ganoderma lucidum mycelium pellets and psidium guajave juice beverage are organically combined on the basis of a common psidium guajave juice beverage processing technology, and a prepared product not only has excellent color, aroma and taste, but also is nutrient-rich, low in cost and convenient to drink. The processing method has the characteristics as follows: the fresh ganoderma lucidum mycelium pellets are added scientifically, a new beverage variety is added, new healthcare functions of the beverage are achieved, beverage quality is improved, and the consumer market is broad. The ganoderma lucidum can be used for toning heart and cerebral vessels, the stomach, the liver, the kidney, the lungs and endocrine and relieving deficiency of qi and blood, neurasthenia and sub-health, and has functions of beautifying skin, prolonging life, boosting immunity, improving sleep, relaxingtendons, activating collaterals, enhancing physique and the like.