26results about How to "Fit for drinking" patented technology

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The invention discloses a preparation technology of chickpea plant-based milk, and relates to the technical field of food processing. Comprising the following steps of cooking, crushing, homogenizing, first-time enzymolysis, pH adjustment, second-time enzymolysis, enzyme deactivation, filtering, ingredient blending, high-speed shearing, homogenizing, sterilizing and canning. According to the chickpea plant-based milk with the low glycemic index prepared on the basis of the enzymolysis technology, the protein content reaches 1.86 + / -0.05 g / 100g, the protein utilization rate is increased by 38.4%, and the fat content is 0.85 + / -0.13 g / 100g; the content of dietary fibers is 1.51 + / -0.29 g / 100g; the eGI value is 57.27 + / -1.35; the average particle size of the chickpea plant milk is 124.49 microns; the absolute value of the Zeta potential is 55.67 + / -2.16 mV; 11 flavor substances contributing to sense organs are detected in the plant milk, the content of beany flavor substances such as hexanal is reduced, other flavor substances are enhanced, and the plant milk is endowed with mellow fragrance, light fruit fragrance and more distinct layering sense.

The invention relates to the technical field of food processing, in particular to a glucoraphanin-containing agastache rugosus and pericarpium citri reticulatae plant beverage formula which comprises the following raw materials: main materials: pogostemon cablin, pericarpium citri reticulatae, liquorice, mint and broccoli seed water extract; and auxiliary materials: pure natural sweet raw materials and prebiotics. According to the invention, several components in the ingredients are continuously optimized and combined, so that the pogostemon cablin and broccoli seed aqueous extract can be well fused with other composition raw materials in the ingredients, and the pogostemon cablin and dried orange peel beverage with extremely characteristic flavor and taste is formed. The flavor of the tea can be accepted by most people, and the tea has the effects of regulating qi, resolving dampness, dispelling wind, clearing heat, enhancing immunity and the like, and is especially suitable for people with low immunity to drink.

This invention discloses a preparation process for chickpea plant-based milk, relating to the field of food processing technology. The process includes the following steps: cooking → crushing → homogenization → first enzymatic hydrolysis → pH adjustment → second enzymatic hydrolysis → enzyme inactivation → filtration → ingredient blending → high-speed shearing → homogenization → sterilization → bottling. The chickpea plant-based milk prepared by this invention based on enzymatic hydrolysis technology has a protein content of 1.86±0.05g / 100g, with a protein utilization rate increased by 38.4%, a fat content of 0.85±0.13g / 100g, a dietary fiber content of 1.51±0.29g / 100g, an eGI value of 57.27±1.35, an average particle size of 124.49μm, and an absolute zeta potential of 55.67±2.16mV. Eleven flavor compounds that contribute to sensory evaluation were detected in the plant milk. The content of beany substances such as hexanal was reduced, while other flavor compounds were enhanced, giving the plant milk a mellow aroma, a subtle fruity fragrance, and a more distinct sense of layering.

The invention provides a ginseng compound beverage and a preparation method thereof, and relates to the field of food preparation and processing. The ginseng compound beverage is prepared by taking 0.8 g of ginseng, 5.0 g of fried hippophae rhamnoides leaves, 5.0 g of medlar, 0.7 g of astragalus membranaceus and 0.5 g of gastrodia elata as raw materials, adding 15mL of plant water extract, 0.7500 g of flavoring agent erythritol, 0.3000 g of xylitol, 0.0450 g of acesulfame potassium, 0.0075 g of DL-malic acid, 0.0375 g of edible salt and 0.0080 g of taurine according to a material-liquid ratio of 1: 40g / ml, and adding water to 150mL. Meanwhile, the bitter taste of the raw materials such as the ginseng and the scorched taste of the fried hippophae rhamnoides leaves are eliminated, so that the beverage is fragrant in sense and the cost is reduced. The prepared beverage is simple in process and has the effects of resisting oxidation and reducing uric acid.

The invention discloses a novel homogeneous-phase tea fermentation method which comprises the following steps: step 1, building a closed fermentation chamber capable of automatically controlling temperature and humidity by taking an insulation board as a base material, and arranging a multi-layer net-shaped shelf shelf in the fermentation chamber for placing tea; according to the homogeneous tea fermentation method, the uniformity of the temperature and the water content of each part of a tea pile can be maintained, and the fermented tea has unique fungus fragrance and high repeatability. The homogeneous fermentation method is beneficial to accelerated degradation of caffeine, oxalic acid, tannin and the like in the tea leaves, and the fermented tea with low (zero) caffeine, low (zero) oxalic acid and low tannin can be stably obtained and is suitable for all people to drink. The method is particularly suitable for preparing the fresh tea and is also suitable for fermenting the Chinese herbal medicines except the tea leaves.

The preparation method comprises the following steps: on the basis of momordica grosvenori and liquorice, adding one or more of the following raw materials in parts by weight: selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like, and mixing and extracting. Comprising the following raw materials in parts by weight: 7-20 parts of momordica grosvenori, 3-10 parts of liquorice, 5-17 parts of selfheal, 5-10 parts of dried ginger, 5-10 parts of galangal, 5-17 parts of kudzuvine root, 5-17 parts of hovenia dulcis thunb, 6-20 parts of dandelion, 6-20 parts of sophora flower bud, 4-15 parts of mulberry leaf, 4-15 parts of chrysanthemum and 800-1500 parts of RO water. One or more of selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like are added into momordica grosvenori and liquorice, and screening, cleaning, extraction, filtration, sterilization and filling are performed to obtain the beverage. The composition is reasonable in design, standard in compatibility, scientific in production process and convenient for industrial production. The obtained beverage is free of cane sugar and sweetening agents, conforms to the healthy diet concept, and is particularly suitable for people with high blood sugar to drink.

The invention relates to the technical field of preparation of fermented milk, in particular to flavored fermented milk containing fruit jelly and a preparation method of the flavored fermented milk. The preparation method comprises the following steps: preheating raw milk, adding a sweet substance, a stabilizer and lactoprotein, mixing and stirring, homogenizing, sterilizing, cooling, inoculating a leavening agent, fermenting, and cooling to obtain a fermented milk base material; the preparation method comprises the following steps: mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white granulated sugar and colloid, mixing, sterilizing, cooling, inoculating a probiotic leavening agent, fermenting, cooling and slicing to obtain the fruit jelly. And adding the fruit jelly into the fermented milk base material, and packaging to obtain the flavored fermented milk containing the fruit jelly. The flavored fermented milk prepared by the preparation method disclosed by the invention retains the nutritional values of the fruit juice and the fermented milk, the addition of the jelly does not generate negative effects on the texture of the flavored fermented milk, and the jelly particles in the fermented milk are intact in shape, elastic in mouth feel, uniform in distribution and bright in color.

The invention discloses a medicinal and edible plant beverage and a preparation method thereof, and relates to the technical field of beverage processing, the formula of the medicinal and edible plant beverage comprises the following components in parts by weight: 8-10 parts of momordica grosvenori, 2-4 parts of scaphium scaphigerum, 4-6 parts of chrysanthemum, 4-6 parts of pericarpium citri reticulatae, 1-3 parts of cape jasmine, 1-3 parts of lophatherum gracile, 1-3 parts of liquorice, 2-4 parts of platycodon grandiflorum, 0.05-0.15 part of sucralose, 0.05-0.15 part of aspartame and 0.01-0.03 part of menthol. And 1000 parts of deionized water. According to the medicinal and edible plant beverage and the preparation method thereof provided by the invention, green natural herbaceous plants are completely adopted in the formula, the chrysanthemum is chrysanthemum soaked in saline water and dried at low temperature, impurities are removed by using a centrifugal separation technology and a membrane separation technology after water extraction, and the product is high in clarity and good in stability. The product has the effects of clearing heat, relieving sore throat and moistening throat, is cool and refreshing in mouth feel, refreshing and restoring consciousness, has unique herbal flavor, is suitable for being drunk by vast consumers, especially patients suffering from swollen sore throat, and is feasible in overall process and easy to popularize.

The utility model discloses a receding type direct drinking paper cover which comprises a cover face and a cover ring, a protruding portion is arranged on the cover face, a water drinking opening and a breathing hole are formed in the protruding portion, a buckling position is arranged on the cover ring, and the receding type direct drinking paper cover is characterized in that the end face of the protruding portion is arranged to be a horizontal plane and an inclined plane which are distributed front and back, the water drinking opening is formed in the horizontal plane, and the breathing hole is formed in the inclined plane. The inclined plane is inclined front and back, the highest end of the inclined plane is connected with the horizontal plane, and the downward inclined area of the corresponding convex part forms a direct drinking clearance structure. The direct drinking receding structure is arranged on the protruding part, the face is prevented from making contact with the cup cover, and the cup cover is more suitable for human bodies to drink.

The invention discloses a preparation method of corn vinegar through lactic acid bacteria synergistic fermentation in combination with ultrasonic-microwave accelerated aging treatment, the method adopts an ultrasonic-microwave accelerated aging treatment technology to prepare novel corn vinegar, corn is taken as a raw material, liquefaction and saccharification stages are optimized through a two-enzyme method, and efficient conversion from corn starch to fermentable sugar is realized; lactobacillus plantarum is used for synergistically performing alcoholic fermentation to generate a plurality of flavor substances such as lactic acid and ethyl lactate; and the aging process of the corn vinegar is accelerated by combining ultrasonic-microwave aging accelerating treatment. Wherein ultrasonic waves can initiate a local high-temperature and high-pressure effect and a medium cavitation effect, so that polar molecules are orderly arranged, the molecular activation energy is improved, reactions such as esterification, condensation and oxidation reduction are accelerated, the energy consumption is relatively low, and the green production requirement is met; the microwave treatment breaks the association state of molecular groups in the original system through a microwave generator, and further accelerates the alkyd esterification process. The method solves the problems of unstable components and inharmonious smell in newly brewed corn vinegar.

The invention relates to the technical field of food processing, in particular to a dendrobium and radix ophiopogonis drink and a processing method thereof, and the dendrobium and radix ophiopogonis drink comprises the following main raw materials in parts by weight: 1-5 parts of dendrobium officinale, 2-10 parts of radix ophiopogonis, 1-5 parts of Chinese yam, 2-10 parts of red dates and 100-200 parts of water. The auxiliary materials comprise one or more of a dried orange peel extract, concentrated hawthorn juice, concentrated snow pear juice, concentrated grapefruit juice, carrot juice and honey; the auxiliary materials comprise one or more of the dried orange peel extract, the concentrated hawthorn juice, the concentrated snow pear juice, the concentrated grapefruit juice, the carrot juice and the honey; the proportion of the ingredients is 0 to 10 parts. According to the dendrobium and radix ophiopogonis beverage, several components in the ingredients are continuously optimized and combined, so that dendrobium officinale and radix ophiopogonis can be well fused with other raw materials in the ingredients, and the dendrobium and radix ophiopogonis beverage with extremely characteristic flavor and taste is formed. The flavor can be accepted by most people, and the beverage also has the effects of tonifying stomach and promoting salivation, and is especially suitable for people with poor gastrointestinal functions to drink.

The invention discloses comprehensive equipment for preparing drinking electrolyte hydrogen-rich water, which comprises a raw water tank, the raw water tank is sequentially connected with a drinking water circulating pump, a dissolved air pump, an electrolyte blending module and a finished product conveying pump through hoses to form a main pipeline, and the dissolved air pump is connected with a hydrogen generation module to provide hydrogen for drinking water. Hydrogen-rich water is formed by mixing the hydrogen-rich water and the hydrogen-rich water through the gas dissolving pump, the electrolyte blending module provides an electrolyte concentrated solution and is mixed with the hydrogen-rich water to form electrolyte hydrogen-rich water for drinking, in addition, the equipment is further provided with the hydrogen-oxygen application module and the hydrogen-rich water bathing module and is used for bathing and recovery after a large amount of training, and the body health of personnel is further guaranteed; the phenomena of heatstroke and heat stroke are prevented.

The invention relates to a heat exchange device and water consuming equipment, and the heat exchange device comprises a heat exchange pipe, a first heat exchange liquid and a second heat exchange liquid, the heat exchange structure is provided with a heat exchange flow channel, second heat exchange liquid flows in the heat exchange flow channel in the second direction, the heat exchange flow channel comprises a first heat exchange section and a second heat exchange section which are sequentially arranged in the second direction, and the flow area of the first heat exchange section is larger than that of the second heat exchange section; the heat exchange pipe is arranged in the heat exchange flow channel and extends to the first heat exchange section and the second heat exchange section, and the second heat exchange liquid can exchange heat with the first heat exchange liquid. When a user needs to continuously obtain hot water, purified water in the second heat exchange section which is located on the downstream and has a large flow area can continuously absorb heat of the hot water in the heat exchange pipes, so that the temperature of the purified water in the second heat exchange section is continuously increased, the time needed for heating the purified water is shortened, the water outlet amount of hot water and boiled water is increased, and the waiting time of the user is shortened; and user experience is improved.

The invention provides a functional beverage and a preparation method thereof, and the functional beverage is prepared from the following raw materials in parts by weight: 6-8 parts of scandent hop, 2-4 parts of humulus lupulus, 0.07-0.14 part of xanthan gum and 0.013-0.02 part of vitamin C. The humulus lupulus focuses on controlling blood sugar by improving insulin sensitivity and anti-inflammatory action, and the humulus scandens plays a role in reducing blood sugar by delaying carbohydrate digestion and absorption and resisting oxidation. The combination of the two can help the diabetic to maintain a more stable blood glucose level on different levels. The functional beverage prepared from the humulus scandens and the humulus lupulus can reduce blood sugar and is suitable for patients with hyperglycemia to drink.

The invention relates to a gastrodia elata walnut beverage and a preparation method thereof, and belongs to the technical field of food. The gastrodia elata and walnut beverage disclosed by the invention is prepared from the following raw materials in parts by weight: 10 to 15 parts of dried gastrodia elata, 100 to 120 parts of walnut kernels, 1 to 1.5 parts of ficin, 25 to 30 parts of white granulated sugar and / or 30 to 35 parts of a sweetening agent, 0.1 to 0.15 part of vitamin E, 1 to 1.5 parts of sucrose ester, 1.5 to 2 parts of sodium caseinate, 0.3 to 0.5 part of sodium erythorbate, 0.6 to 0.8 part of sodium citrate and 0.8 to 1.0 part of sodium bicarbonate. Active substances rich in gastrodia elata mainly comprise gastrodia elata polysaccharide and gastrodin (polyphenol), which can be exactly combined with an active substance walnut polypeptide of walnuts, so that better biological activity is obtained. By means of the method, combination of gastrodia elata polysaccharide, gastrodin and walnut polypeptide can be promoted, the obtained product is higher in release, digestion, absorption and activity, and the effects of improving sleep quality, relieving brain fatigue and supplementing brain nutrition can be achieved.

The invention discloses saccharomyces cerevisiae, a method for preparing roxburgh rose fermented wine and application of the saccharomyces cerevisiae, the saccharomyces cerevisiae GZHM-28 is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC M20221967, and the preservation date is December 13, 2022. The saccharomyces cerevisiae GZHM-28 disclosed by the invention has relatively high tolerance to high glucose, low pH, SO2 and ethanol, can reduce the acidity of organic acid in food, can remarkably reduce the content of tannin in roxburgh rose juice through a way of adsorbing or generating tannin hydrolase, and is prepared into tasty, slightly sour and low-astringent low-alcohol roxburgh rose wine.

The invention discloses Xiangzhou glutinous rice wine and a preparation process thereof. The Xiangzhou glutinous rice wine is prepared from Xiangzhou glutinous rice, radix astragali, fructus lycii, herba cistanche, radix codonopsis, semen cassiae and mineral water. Comprising the following steps: preparation of Chinese herbal medicine juice: respectively adding water into codonopsis pilosula, medlar, astragalus membranaceus, cistanche and semen cassiae, grinding into juice, and heating until boiling to fully extract active ingredients of Chinese herbal medicines; glutinous rice treatment: taking fragrant millet glutinous rice, soaking the fragrant millet glutinous rice with warm water, fishing out, draining, steaming with a rice steamer, and spreading and airing to normal temperature; the Xiangzhou glutinous rice wine disclosed by the invention has the beneficial effects that the Xiangzhou glutinous rice wine integrates active ingredients of various Chinese herbal medicines, has a remarkable health-care function and is suitable for people of all ages to drink; the Chinese herbal medicines are added, so that the product has higher nutritional value and can meet the requirements of modern people on healthy diet.

This invention provides a biomimetic gastroesophageal reflux monitoring device and its preparation method, addressing the problem of fixing flexible electrodes in the gastroesophageal tract. The monitoring device comprises a wire harness and a main body fixed to one end of the harness. The main body is placed inside the esophagus to monitor refluxed fluid. The main body has an initial state and a usage state. In the initial state, the main body unfolds, and refluxed fluid is monitored through electrodes on its surface. In the usage state, the main body is capsule-shaped for swallowing. This allows it to be stably placed in a predetermined position within the esophagus, similar to a rigid electrode, while minimizing discomfort and enabling normal eating. It is biomimetic, drawing inspiration from the structure of pork tapeworms fixed in the body. A "fluffy" structure with several curved fixing microneedles is fabricated using 3D printing technology, allowing for easy fixation within the esophagus.

The application discloses a kind of blueberry composite drinks based on Yongchun old vinegar fermentation system and preparation method thereof, belong to food and beverage processing technical field.The drink is prepared by the following mass percentage of raw materials by synergic fermentation process: Yongchun old vinegar fermentation primer liquid 5-20%, blueberry raw material 30-50%, momordica grosvenori glycoside 0.03-0.25%, natural spice 0.02-0.15%, ascorbic acid 0.01-0.05%, and the balance is purified water.Preparation method includes fermentation primer liquid preparation, blueberry raw material processing, synergic fermentation, ripening, filtration, flavoring, sterilization and filling and the like steps.The application realizes the deep integration of Yongchun old vinegar characteristic flavor and blueberry fruit flavor by synergic fermentation process, product color is natural, taste is coordinated, healthy and natural, suitable for industrialized production, with significant market competitiveness and economic benefits.

The functional tea drink comprises the following raw materials in parts by weight: 15-25 parts of black tea, 3-5 parts of safflower, 2-10 parts of white chrysanthemum, 2-6 parts of codonopsis pilosula, 5-15 parts of angelica sinensis, 3-5 parts of liquorice, 5-15 parts of white poria, 8-15 parts of lotus seeds, 8-15 parts of white paeony roots, 10-20 parts of roses and 4-10 parts of polygonum multiflorum. The safflower, the white chrysanthemum, the codonopsis pilosula, the angelica sinensis, the liquorice, the white poria, the lotus seed, the white paeony root, the rose and the polygonum multiflorum are combined with the black tea to prepare the beautifying functional tea drink for daily drinking, the dosage is scientifically matched, the lipofuscin content of skin tissues can be reduced, and mouse experiments show that the lipofuscin content can be reduced by 30%, so that the beautifying functional tea drink has a good beautifying effect. Meanwhile, the water content of skin tissues is relatively high, the generation of wrinkles can be effectively delayed, and the tea is convenient to brew and suitable for daily drinking.

The invention discloses a plant five-flavor drink formula and a preparation process thereof. The plant five-flavor drink formula comprises the following components: fructus momordicae, pericarpium citri reticulatae, liquorice, folium mori, dandelion and purified water, and the weight ratio of the fructus momordicae to the pericarpium citri reticulatae to the liquorice to the folium mori to the dandelion to the purified water is 3.3: 1: 1: 1: 1: 667. Only five raw materials and purified water are used in the formula, no additive is added, and the beverage is an additive-free green pure ecological product and is suitable for being drunk by various crowds, especially crowds needing to moisten the lung and clear heat. The plant drink device comprises an operation table, water can be automatically injected to maintain a specific water level height in the plant drink boiling process, and then it can be ensured that plant drink boiling is conducted in the optimal state, in this way, effective components can be extracted to the maximum extent, the water level is kept stable, and the plant drink boiling efficiency is improved. And the soaking time of the raw materials in water can be more balanced, so that full release of effective components is facilitated, and the effectiveness of the plant drink is ensured.

The invention belongs to the technical field of soybean milk production, and particularly relates to digestion-promoting soybean milk and a preparation method thereof. The preparation method comprises the following steps: soaking soybeans, grinding into thick liquid, filtering and boiling the thick liquid to obtain cooked soybean milk; white granulated sugar, sodium carboxymethyl cellulose and monostearin are added into the cooked soybean milk to be uniformly mixed, then the functional extracting solution and citric acid are sequentially added, the materials are uniformly mixed, and the soybean milk capable of promoting digestion is prepared. The beverage can significantly improve the content of SP substances, gastrin and motilin in serum in vivo and the small intestine propulsion rate after drinking, reduces the gastric residue rate, has a significant digestion promoting function, and is suitable for people with weak digestion functions to drink.

The invention belongs to the technical field of food beverages, and particularly relates to a heat-clearing water hyacinth beverage, which adopts water hyacinth pulp as one of main raw materials, combines various plant components such as calabash, apple, balsam pear, pumpkin peel, rose and pineapple pulp, and is prepared by mixing the water hyacinth pulp, plant juice, nutrient pulp, lycium barbarum polysaccharide and vaccinium bracteatum thunb. The preparation method comprises the following steps: adding 0.5% of saccharifying enzyme, uniformly mixing, sealing and standing at 25-35 DEG C for 2-4 hours, adding 0.5-1% of zymophyte, uniformly mixing, fermenting at 30-35 DEG C under the condition that the humidity is controlled to be 80-90%, periodically stirring during the period to promote uniform fermentation, and homogenizing the fermented beverage by using a homogenizer. The beverage is homogenized, the homogenized beverage is subjected to high-temperature sterilization treatment, the taste and flavor of the beverage are enriched, the beverage is more comprehensive and balanced in nutritional ingredients, meanwhile, interaction among the raw materials is brought into full play through the accurate proportion, and the heat clearing and fire reducing effects of the beverage are further improved.

The invention provides an intelligent faucet control system and method. The system comprises a faucet module, a control module, a purified water detection module and a main water detection module. The faucet module comprises a faucet body and a display screen arranged on the faucet body. The main water detection module is arranged on a main water outlet path and is used for detecting main water flow information; the purified water detection module is arranged on a purified water outlet path and is used for detecting purified water flow information; the control module is used for performing data processing on the main water flow information and / or the purified water flow information to obtain water outlet state data of the faucet; and the display screen is in communication connection with the control module and is used for acquiring the state data from the control module and performing screen visualization display on the state data. According to the invention, the tap water outlet information of the main water path and the purified water path is comprehensively detected, the tap water outlet information is visually displayed, a user can visually obtain the purified water quality, and the user experience feeling is greatly improved.

The invention discloses a method for preparing tea products by using tea stems, which uses discarded branches pruned from a tea garden as raw materials, including the steps of selecting and removing leaves, grinding, spraying enzyme liquid at high pressure, microwave sterilization, rapid cooling and separation, cutting and drying, and finally preparing the desired tea products. The invention is the first to prepare tea products by processing tea stems, which fills the gap in the field of tea stem processing, enables the discarded branches pruned from tea gardens to be utilized, and improves the economic value. The invention is subjected to processes such as grinding, spraying enzyme liquid at high pressure, microwave sterilization, rapid cooling and separation, and the like, and under the action of enzymes and heat, the contents of the cortex of the tender stems, such as proteins, polysaccharides, polyphenols and other macromolecular substances, are degraded to form amino acids, soluble sugars, catechins and the like, and finally prepare tea stem products with low caffeine content and suitable for drinking by teenagers, which are also a condiment for cooking, boiling eggs, hot pot, etc., and have high economic and nutritional value.