193results about How to "Delicate and soft taste" patented technology

The invention discloses a low-temperature cold-pressing and bivariate continuous refining and processing method for oiltea camellia seed oil, which mainly comprises the following technical steps of squeezing, leaching, degumming, deacidifying, decoloring, deodorizing, winterizing, dewaxing and the like. In the method, the technology of low-temperature drying and low-temperature squeezing and the bivariate mixed decoloring technology of activated carbon and activated clay are adopted to adsorb and decolor oil, thereby preventing from generating harmful substances, such as benzopyrene, coking objects, carbide and the like, and improving the quality and the grade of the product. The method has good economic benefit and social benefit.

The invention discloses a cold pressing and refining method of camellia oil. The cold pressing and refining method comprises the following operation steps: separating camellia seed kernels from camellia seed husks of camellia seeds, rolling into a material blank, further performing steaming, stir-frying and drying, and then feeding the material blank into a cold pressing machine for pressing; and further performing degumming, alkaline refining, washing with water, decolorization, deodorization and dewaxing to obtain finished camellia seed oil. The quality of the camellia oil processed by adopting the method in various items is better than that of hot pressed oil; furthermore, the camellia seed oil produced by the method disclosed by the invention has soft and fine taste and crystal and bright luster, and can be used for direct eating and cold mixing; a camellia seed oil product produced by the method has more stable quality in comparison with the prior art; tests prove that the benzopyrene content in the product can not be detected, the decoration effect is excellent, and the cake residual oil is reduced from original 10-12% to 7-9%.

The invention relates to a making method of a chiffon cake, which comprises the following steps: preparing the following raw materials: 100g of low-gluten flour, 5 eggs, 40g of milk, 40g of corn oil and 70g of granulated sugar; separating egg yolk from egg white and respectively placing the egg yolk and the egg white into two containers; sieving the low-gluten flour for twice; adding half of the granulated sugar into the egg yolk and uniformly stirring; adding the milk for once and uniformly stirring; adding the corn oil for once and stirring until the corn oil is completed fused with other raw materials; sieving the low-gluten flour and adopting a rubber spatula to uniformly turn; whipping up the egg white until rough foam is generated; adding the rest of granulated sugar for twice and whipping up to a stiff peak state; preheating a baking oven to 170 DEG C, uniformly turning meringue and egg yolk paste up and down for three times to form cake paste; pouring cake paste into a die and screeding the surface by a scraper; feeding the obtained product into the preheated baking oven to bake for 60 minutes at a temperature of 170 DEG C. The making method has the advantages that when the method disclosed by the invention is used for making the chiffon cake, the chiffon cake is very easy to successfully make and the made chiffon cake is soft and exquisite in taste and is mild in sweetness; moreover, the chiffon cake uses natural materials and is safe to eat.

The invention aims at disclosing a perilla frutescens salad dressing and a preparation method of the perilla frutescens salad dressing. The perilla frutescens salad dressing with perilla frutescens nutrition and special flavor is prepared mainly by the raw material of dregs obtained after oil expression of perilla frutescens seeds and auxiliary materials such as fresh eggs, fresh milk and salad oil. The perilla frutescens salad dressing product prepared by the method has very high nutritive value; the dregs of the perilla frutescens have a large quantity of protein as well as alpha-linolenic acid and the like, so that the perilla frutescens salad dressing has unique flavor and taste, and can be widely used as table sauce for fruit salad, vegetable salad or pastry. The preparation method is easy to operate, and takes dregs of perilla frutescens oil as the raw material for preparing the salad dressing, thus turning waste into wealth and allowing perilla frutescens to have more applications.

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.

The invention discloses a cactus strawberry purple rice jam. The jam is prepared from the following raw materials in parts by weight: 110-130 parts of edible cactus, 136-150 parts of strawberries, 78-85 parts of purple rice, 13-16 parts of malus prunifolia, 6-9 parts of phyllanthus emblica, 4-6 parts of stir-baked semen plantaginis, 5-7 parts of astragalus complanatus, 6-8 parts of viola diffusa ging, 4-5 parts of morinda officinalis, 3-4 parts of rhizoma curculiginis, 44-53 parts of white granulated sugar, 18-24 parts of ground coffee, 5-8 parts of dark green tea powder, 10-12 parts of olive oil, 25-31 parts of Chinese date honey, and appropriate amount of purified water. The purple rice flour with a health care effect is added in the preparation process of the jam disclosed by the invention; the viola diffusa ging can clear away heat and toxic material, and cool blood and stop bleeding; the astragalus complanatus can warm and benefit the liver and the kidney, control nocturnal emission, arrest polyuria and improve eyesight; the phyllanthus emblica can clear away heat, cool blood, improve digestion, invigorate stomach, promote the secretion of saliva or body fluid, and relieve cough; the stir-baked semen plantaginis can excrete dampness, stop diarrhea, eliminate sputum and relieve cough; the morinda officinalis can reinforce the kidney, support yang, dispel wind, eliminate dampness, and strengthen tendons and bones; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and purple rice aroma and wide market prospect.

The invention discloses a burdock fruit and vegetable beverage and a preparation method of the burdock fruit and vegetable beverage and belongs to the field of beverage production. A burdock beverage prepared by the traditional method cannot be stored for a long time, and is long in technical process, monotonous in nutrition and higher in cost. The beverage is prepared by taking burdock juice as a main material, in company with apple juice, hippophae rhamnoides juice, hawthorn juice, grape juice, peach juice, kiwi fruit juice, and adding Chinese medicinal herb, seaweed meal, sodium alginate, citric acid and the like. Compared with the traditional technology, the beverage produced by the technology is reasonable in formula, fragrant and natural, sweet, sour and tasty, has a composite flavor of burdock, an apple, hippophae rhamnoides, a hawthorn, a kiwi fruit and a carrot, and is wide in raw material source, low in price and simple and feasible to produce; ultrasonic and ultraviolet sterilization replaces the traditional high-temperature sterilization; quick sterilization can be achieved; loss of carotenoids and the like can be effectively reduced; and the added seaweed meal and the Chinese medicinal herb contain necessary highly unsaturated fatty acid EPA, DHA and the like for a human body, so that the beverage can reduce blood pressure and blood fat, resist aging, and improve immunity and radiation resistance of the human body.

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

The invention provides electronic cigarette liquid with a blueberry flavor and a preparation method thereof. The electronic cigarette liquid with the blueberry flavor disclosed by the invention is prepared from propylene glycol, glycerinum, 1,3-butanediol, a sorbitol solution, a tomato extract, blueberry juice concentrate, an edible blueberry flavor and the like in a manner of evenly mixing according to the ratio, wherein the tomato extract is obtained by ultrasonic treatment, ethanol heating reflux extraction, and vacuum rotary evaporation concentration; the blueberry extract is obtained by squeezing extraction and vacuum rotary evaporation concentration. The electronic cigarette liquid with the blueberry flavor comprises the following components in parts by weight: 1-80 parts of propylene glycol, 1-70 parts of glycerinum, 1-30 parts of 1,3-butanediol, 1-30 parts of sorbitol solution, 1-10 parts of tomato extract, 1-10 parts of blueberry juice concentrate and 0.1-5 parts of edible blueberry flavor. The electronic cigarette liquid disclosed by the invention has good blueberry fragrance, fresh and sweet taste and moderate strength, and can meet the smoking requirements of consumers on fruity electronic cigarettes.

The invention provides a probiotics active soybean milk beverage and a preparation method thereof. The active soybean milk beverage is prepared from the following raw materials in percentage by weight: 1.2%-1.6% of degreased soybean protein powder, 5%-7% of crystal fructose, 5%-10% of soybean polysaccharide and the balance being water; the materials are prepared into a soybean milk base material; and the inoculating amount of a lactobacillus casei fermenting agent and a bifidobacterium fermenting agent is 0.0015%-0.002% of the amount of a finished product, wherein the ratio of the lactobacillus casei fermenting agent to the bifidobacterium fermenting agent ranges from 1:2 to 2:1. An experiment shows that in the active soybean milk beverage prepared by the preparation method, the viable counts of lactobacillus casei and bifidobacteria can reach up to 1.33*10<9>cfu / ml and are more than 6 times as much as the viable counts of commercially available like products. The product can be refrigerated for 42 days at 6-10 DEG C without unacceptable layering and precipitation phenomena; and the whole product has sour and sweet taste, is fresh, cool and delicious and has a unique flavor.

The invention discloses jam containing passion fruits and blueberries as well as a preparation method of the jam and belongs to the technical field of jam. The jam comprises raw materials in parts by weight as follows: 80-120 parts of passion fruit pulp, 40-60 parts of the blueberries, 5-15 parts of honeysuckle flowers, 5-15 parts of fiveleaf gynostemma herbs, 50-70 parts of edible sugar, 10-20 parts of pectin, 4-10 parts of xanthan gum, 2-3 parts of sodium citrate and 105-210 parts of water. The jam is bright in color, moderate in sweetness and sourness, fine and soft in taste, high in nutrition and healthcare value, convenient to eat, low in cost, broad in market prospect and suitable for mass production and has unique passion fruit fragrance, and the preparation method is simple.

The invention provides a wine original ecology delamination old altar aging method, ensures quality of finished wine, and solves the problem that the production cost of conventional finished wine increases for a long cellaring storage time. The wine original ecology delamination old altar aging method comprises the following steps: a) preparing an altar: including loading 25-35 parts by weight of vinasse, 25-35 parts by weight of pit mud and 35-45 parts by weight of finished wine into a ceramic wine storage altar, sealing with cow leather red and pig bladder, placing in a dry and dark environment for at least one year, removing the object in the ceramic wine storage altar, washing for standby; b) filling with wine: including adding the finished wine into the altar obtained in step a); and c) storing the wine: including placing the ceramic wine storage altar obtained in step b) in a spirit room, and aging for at least 3 years. The wine stored by the invention is pure in source-flavor, soft and smooth in taste, and mellow and long in flavor, and the wine aging time is effectively shortened.

The invention discloses a nutritional cake and a processing method thereof. The nutritional cake comprises the following raw materials in part by weight: 40-50 parts of grape skin, 50-60 parts of egg white, 100-200 parts of flour, 60-80 parts of milk, 10-20 parts of honey, 10-20 parts of cane sugar, 20-30 parts of smoked plum, 30-40 parts of granulated sugar, 4-7 parts of sweet-scented osmanthus, 10-30 parts of butter, 10-20 parts of cake flour, 10-20 parts of cream incense powder, 10-20 parts of baking powder, 5-10 parts of salt and 300-400 parts of water. The processing method comprises the following steps of grinding, concocting and baking. The color of the nutritional cake is glitter purple; the nutritional cake has attractive color, is rich in nutritional ingredient and does not contain macromolecular structures such as celluloses; people can assimilate easily after eating the nutritional cake; and the bioavailability is improved.

The invention discloses a formula for coffee chiffon cakes. The formula comprises the following raw materials: 80 grams of low-gluten flour, 190 eggs, 7 grams of ground coffee, 15 milliliters of boiled water, 40 milliliters of clear water, 5 milliliters of coffee wine, 30 grams of corn oil, 45 grams of berry sugar and a plurality of drops of lemon juice. The invention also discloses a making method for the coffee chiffon cakes. The formula and the making method have the advantages that the coffee chiffon cakes are easily made successfully by the method, and the made coffee chiffon cakes are soft and smooth in mouthfeel and medium in sweetness, are prepared from natural materials, and are safe to eat.

The invention discloses a processing method of infantile nutrient rice flour, and relates to the technical field of processing of infantile foods. The processing method comprises the following steps: firstly cleaning early long-sharped rice, drying the cleaned early long-sharped rice, crushing the dried early long-sharped rice with a crusher, screening the crushed early long-sharped rice, and performing enzyme treatment through basic protein so as to obtain early long-sharped rice flour; adding walnuts, lotus seeds, peanuts, black sesame seed and wheat germ powder, steaming the early long-sharped rice flour, the walnuts, the lotus seeds, the peanuts, the black sesame seed and the wheat germ powder so as to obtain a mixture, adding fish meat powder, vegetable and fruit powder, tea polyphenol and cod-liver oil, uniformly and thoroughly mixing the mixture, the fish meat powder, the vegetable and fruit powder, the tea polyphenol and the cod-liver oil so as to obtain mixed materials, freeze drying the mixed materials, screening the dried mixed materials, vacuum packing the screened mixed materials, and finally sterilizing the packed mixed materials under superhigh pressure so as to obtain finished products of the rice flour. The infantile nutrient rice flour processed by the processing method disclosed by the invention uses the early long-sharped rice as a main raw material, and the infantile nutrient rice flour is soft, fine and smooth in mouth feel and easy to digest, so that the infantile nutrient rice flour is more suitable for intestines and stomachs of babies than other grains; in addition, deep sea fish meat, vegetables and fruits are added, so that the infantile nutrient rice flour contributes to balancing nutrition, improving immunity and promoting the development of infantile brains, and the infantile nutrient rice flour is suitable for babies of 6-12 months.

The invention discloses a passion-fruit orange eleacharis-dulcis beverage and a preparation method thereof, and belongs to the technical field of beverages. The beverage comprises the following raw materials in parts by weight: 80-100 parts of passion fruit pulp and juice, 10-30 parts of orange juice, 20-40 parts of eleacharis dulcis juice, 10-20 parts of tomato, 2-8 parts of glycyrrhiza uralensis, 3-9 parts of radix puerariae, 3-9 parts of chrysanthemum, and 200-400 parts of water. The beverage is bright in color, moderate in sour-sweet taste, fine and soft in mouthfeel and mellow in taste, and possesses unique passion fruit fragrance and high nutrition health-care value. The preparation method is simple, the beverage is convenient to drink, the cost is low, the market prospect is wide, and the beverage and the preparation method are suitable for large-scale production.

The invention relates to a making method of high-fiber bean crisp pastries. The making method comprises the following steps of (1) preparing 60-80-mesh mung bean powder; (2) mixing the mung bean powder with wheat flour and sweet potato dietary fibers, adding high temperature resistant alpha-amylase and high temperature resistant cellulase, performing activation, adjusting the moisture content of materials to be 15-20%, pouring the treated materials into a twin-screw extrusion bulking machine to obtain bar-shaped semi-finished products, performing drying, and performing crushing to 100-120 meshto obtain puffed powder; (3) preparing an additive capable of reducing blood lipid from raw materials of dry products of lotus leaves, haws and shiitake mushrooms; (4) mixing robinia honey with sucralose and maltitol, performing dissolving, performing granulation, performing drying, and performing granule separation to obtain a sweet mixture; (5) mixing the puffed powder with the additive capableof reducing blood lipid and the sweet mixture, adding glutinous rice flour, eggs and olive oil, and performing uniform stirring to obtain dough; (6) performing baking to obtain pastries; and (7) encapsulating products. The invention provides the making method of high-fiber bean crisp pastries having the function of reducing blood lipid, the mouth feel of coarse cereals is significantly improved,and the digestibility is improved.

The invention discloses a prawn-flavor seasoning and a processing technology thereof. The processing technology of the prawn-flavor seasoning comprises the following steps: 1) carrying out preprocessing; 2) carrying out enzymatic hydrolysis; 3) carrying out thermal reaction; 4) carrying out fermentation; 5) carrying out flavoring; 6) carrying out spray-drying; and 7) carrying out packaging. The processing technology has the following beneficial effects: the enzymatic hydrolysis is fully performed so that macromolecular proteins of the prawns are decomposed into small-molecular proteins or amino acids which are easy for the human body to absorb, and loss of other nutrients in the prawn body, such as vitamins and minerals, is few so that the prepared prawn-flavor seasoning is high in nutritional values; Maillard reaction is carried out so as to greatly improve palatable taste of the prawns; moreover, additives are added so as to promote the Maillard reaction, and thus, the palatable taste is locked while loss rate of the palatable taste is greatly slowed down. The prawn-flavor seasoning prepared according to the processing technology is mellow in fresh prawn flavor, rich in nutrients, small in molecular weight, as well as soft, fine and smooth in taste; moreover, the prawn-flavor seasoning has the flavor of lactic acid and fresh prawn, and is unique in taste, mellow in flavor and long-lasting in aftertaste.

The invention relates to buckwheat bait slices which has balanced nutrient, health care function and is simple and convenient to be eaten, and a preparation method thereof; 100 to 130 mesh of fine buckwheat powder is added into 45 percent to 50 percent of culinary water by the weight, and evenly and fully stirred in a stirring machine for standby; rice is soaked in clean water for 2 to 4 hours, and then the water is filtered and the rice is cooked for 15 to 20min under 100 DEG C to 105 DEG C; the cooked rice is put into clean water to receive bleach pulp for standby; the weight ratio of the evenly stirred fine buckwheat powder to the cooked rice after being treated by bleach pulp in water is 3 to 7; after being fully and evenly stirred in the stirring machine, the buckwheat powder and the cooked rice are cooked for the second time under 100 DEG C to 105 DEG C; after being cooked for 15 to 20min, the product is taken out, immediately rolled and tabletted; the prepared sheet is cut into slices after receiving air cooling and temperature reduction until the water is controlled to be 45 percent to 50 percent; the shaped slices are sent into a drying machine to be dried for 10 to 12 hours, and then packaged until the water is controlled to be within 13 percent.

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

The invention relates to a composite red date wine which is prepared from the following components in parts by weight: 10-30 parts of Neihuang date, 50-70 parts of Xinjiang date and 10-30 parts of Xinzheng golden-silk jujube. The preparation method comprises the following steps: compounding different species of red dates according to respective advantages, carrying out vapor explosion pretreatment on the red date raw materials, pulping with water, adding liquid koji into the date pulp, and directly fermenting. No enucleation, peeling or pectinase is needed in the preparation process. After the distillation, aging and storage are performed to prepare the wine. The composite red date wine has the advantages of plump wine body, thick date flavor, no foreign flavor, low methanol content and high polyphenol content.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The invention discloses a juicy peach apple sticky rice jam. The jam is prepared from the following raw materials in parts by weight: 200-210 parts of juicy peaches, 50-60 parts of apples, 60-80 parts of sticky rice, 16-20 parts of sweet-scented osmanthus, 3-5 parts of oldenlandia diffusa, 6-8 parts of Chinese dwarf cherry leaves, 4-6 parts of rehmannia flower, 5-7 parts of viola diffusa ging, 3-4 parts of semen allii tuberosi, 57-60 parts of white granulated sugar, 20-24 parts of konjaku flour, 1-2 parts of green tea powder, 12-14 parts of grape-kernel oil, 25-28 parts of Chinese date honey and appropriate amount of purified water. In the preparation process of the jam disclosed by the invention, the sticky rice with a health care effect is added; the oldenlandia diffusa can clear away heat and toxic material, kill pain, resolve mass, promote urination, and remove dampness; the viola diffusa ging can clear away heat and toxic material, and cool blood and stop bleeding; the semen allii tuberosi can tonify the liver and the kidney, strengthen yang, and control nocturnal emission; the rehmannia flower can treat diabetes, and lumbago due to deficiency of the kidney; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and sticky rice aroma and wide market prospect.

The invention discloses a method for preparing beverage special caramel pigment. The method comprises the following steps: (1) performing chromatographic separation; (2) exchanging ions: cooling a glucose AD liquid prepared in step (1) to 45-50 DEG C, and then enabling the glucose AD liquid to pass through ion exchange resins in the following sequence: a strongly acidic cation resin, a weakly alkaline anion resin, the strongly acidic cation resin and the weakly alkaline anion resin; (3) concentrating; (4) isomerising; (5) mixing to obtain a mixture; (6) decolorizing and filtering; (7) exchanging ions; (8) concentrating; (9) heating to boiling; (10) adding ammonium sulfite; (12) refining: adding dietary alkali into the caramel pigment prepared in step (11) to adjust the pH value of the liquid caramel to 4.5-5.5, and then further filtering and refining to obtain finished caramel. According to the invention, a glucose mother liquid excreted after crystalline glucose separation is adopted as a raw material, which turns wastes to treasures and improves the resource utilization rate during glucose preparation through comprehensively utilizing the resources.

The invention discloses duck feed. The duck feed comprises following raw materials in parts by weight: 60 parts of corn flour, 10 parts of soybean hulls, 15 parts of fly ash, 12 parts of pepper hulls, 0.005 part of lepiota brunneo-incarnata chod et mart, 7 parts of Chinese chestnut hulls, 0.01 part of azedarach, 0.5 part of juncus effuses, 0.02 part of amber, 0.3 part of apocynum venetum root, 0.2 part of wild chrysanthemum flowers, 0.1 part of eel bone, 0.8 part of green tea, 0.02 part of alums, 0.01 part of vitamin E, 0.04 part of zinc oxide, 0.01 part of camphor, 0.5 part of buddleja officinalis, 1 part of fructus cnidii, 0.01 part of otter liver, 5 parts of peanut hulls, 0.1 part of gynostemma pentaphylla, 3 parts of alfalfa meal, 0.5 part of corn stigma, 6 parts of rapeseed meal and 1 part of epimedium brevicornu maxim. The duck feed is suitable for taste requirements of ducks and can arouse the great appetite of the ducks; the duck feed can be used for effectively accelerating the rapid growth of the ducks and has good meat quality and high laying rate; meat and eggs have abundant nutrition and good mouth feel; compared with ducks fed by the existing feed, the meat quality and the egg quality are more originally ecological and the edible safety is good.

The present invention discloses a lipid lowering and weight losing fruit and vegetable rice flour and relates to the technical field of rice flour processing. The rice flour is made of the following raw materials in parts by mass: early paddy rice 90-100 parts, highland barley powder 12-15 parts, prinsepia utilis fruit powder 10-12 parts, fruit and vegetable powder 8-11 parts, vital gluten 7-9 parts, traditional Chinese medicine extract 5-8 parts, bellamya quadrata meat powder 4-6 parts, olive oil 4-5 parts, soybean peptide powder 3-5 parts, aloe vera powder 3-4 parts, egg yolk powder 2-3 parts, vanilla powder 1-2 parts, and tea polyphenols 1-2 parts. The early paddy rice is used as main raw materials, which is soft and delicate in mouthfeel, is easy to digest, and is low in calories and high in proteins, and is a staple food to be used as an alternative to high-calorie food. Aiming at the characteristics of each traditional Chinese medicine materials, three stages of heating and extracting methods are designed and a microwave extraction is combined, which saves time and maximumly extracts active ingredients.

The invention provides a fresh-and-sweet electronic cigarette solution and a preparing method thereof.The blueberry-flavor electronic cigarette solution is obtained in the mode that 1-80 parts by weight of propylene glycol, 1-70 parts by weight of glycerol, 1-30 parts by weight of 1,3-butanediol, 1-30 parts by weight of d-sorbitol solutions, 1-10 parts by weight of tomato extract, 1-10 parts by weight of blueberry juice concentrated solutions, 0.1-5 parts by weight of edible blueberry essence and the like are mixed to be even in proportion; a method for obtaining tomato extract includes the steps of ultrasonic treatment, ethyl-alcohol heating reflux extraction, and pressure-reduction rotating evaporation concentration; a method for obtaining blueberry extract includes the steps that of squeezing, extracting and being subjected to vacuum rotary evaporation and concentration.The electronic cigarette solution has the good blueberry fragrance, the taste is fresh and sweet, strength is moderate, and the smoking requirement of consumers for fruity electronic cigarettes can be met.

The invention discloses a banana actinidia japonica rice jam. The jam is prepared from the following raw materials in parts by weight: 190-220 parts of bananas, 60-70 parts of actinidia, 70-80 parts of japonica rice, 14-18 parts of apple flowers, 8-10 parts of endothelium corneum, 2-3 parts of alpinia officinarum hance, 4-6 parts of mesona blume, 5-8 parts of mosla chinensis maxim, 3-4 parts of chaenomeles pip, 4-5 parts of Chinese chestnut leaves, 52-56 parts of white granulated sugar, 22-26 parts of konjaku flour, 2-4 parts of green tea powders, 10-13 parts of sesame oil, 26-30 parts of Chinese date honey and appropriate amount of purified water. The japonica rice with a health care effect is added in the preparation process of the jam disclosed by the invention; the mesona blume can stop bleeding by astringency, stop dysentery, and kill worm; the endothelium corneum can disperse accumulation and stagnation, and strengthen the spleen and the stomach; the alpinia officinarum hance can warm the stomach for dispelling cold, help digestion and kill pain; the chaenomeles pip can get rid of pathogenic fire; the mosla chinensis maxim can induce perspiration, relieve summer heat, promote water circulation, disperse moisture, warm the stomach and regulate middle energizer; and the jam is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition and health care value, and has unique fruit aroma and japonica rice aroma and wide market prospect.

The invention discloses a preparation method for special syrup for caramel treats. The preparation method comprises the following steps: (1) performing chromatographic separation, namely pumping glucose mother liquor discharged after separating crystal glucose into a chromatographic separation system, performing chromatographic separation to prepare glucose AD liquor and glucose BD liquor, and taking the glucose AD liquor as a raw material for preparing the special syrup for the caramel treats; (2) performing ion exchange; (3) concentrating; (4) isomerizing, namely pumping concentrated liquor prepared in the step (3) into an isomerizing front tank; (5) mixing, namely mixing an isomerized material with the glucose BD liquor prepared in the step (1) to prepare mixed liquor; (6) decolorizing and filtering; (7) performing ion exchange; (8) concentrating to prepare the special syrup for the caramel treats. The glucose BD liquor retains maltose in the BD liquor in a preparation process of the special syrup for the caramel treats, so that the syrup has an aroma of malt; in addition, the syrup contains part of oligosaccharides and has a healthcare effect of multiplying good bacteria in human intestinal tract.

The invention provides a Pu'er-tea-fragrance-type tobacco essence and a preparing method thereof. The Pu'er-tea-fragrance-type tobacco essence is prepared from, by weight, 1-70 parts of Pu'er-tea extract, 1-15 parts of date jujube tincture, 0.1-1 part of vanillin, 10-40 parts of vanilla bean tincture, 0.01-1 part of damacscone beta, 1-25 parts of Yunyan tobacco extract, 0.01-1 part of coumarin and 1-20 parts of tonka bean tincture in proportion in an evenly-mixed mode, wherein the Pu'er-tea extract is obtained through ultrasonic extraction and macroporous resin separation. The Pu'er-tea-fragrance-type tobacco essence has good Pu'er-tea fragrance and the fresh and sweet mouthfeel, and the preparing method is easy, convenient, stable in product quality and capable of being widely applied to the field of tobaccos.