59results about How to "Fresh flavor" patented technology

The invention provides a Chinese herbal medicine feed additive for chickens and a preparation method and application thereof. The preparation method comprises the following steps: using a plurality of natural Chinese herbal medicines as raw materials, crushing the Chinese herbal medicines in the formulation, leaching the effective components in the Chinese herbal medicines, adding the prepared additive the amount of which is 0.5 to 4 weight percent of the feeding mass in daily feeds for various chickens, feeding the chickens after stirring evenly, and discontinuously adding feed in the whole process. The feed additive has the advantages that the raw materials are scientific and reasonable, the preparation process has strong operability, and the prepared additive has the characteristics of trace, high efficiency, favorable palatability, safety and non-toxicity, can promote growth and development of the chickens remarkably, advances the marketing time, and reduce feed cost; the feed additive has the functions of excellent bacteria resistance, stress resistance and immunity improvement, reduces the occurrence of plagues, realizes healthy and non-resistant breeding in the whole process, and can produce green and good-quality chicken products without medicament residues.

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

The invention discloses ice cream slurry and a preparation method thereof. The ice cream slurry comprises the following raw materials in percentage by mass: 2-8% of milk fat, 8-16% of lactoprotein, 5-25% of sweetening agent, 0.1-1% of emulsifier, 0.1-1% of thickening agent and water. The preparation method comprises the following steps: mixing the raw materials, namely uniformly mixing the milk fat, the lactoprotein, the sweetening agent except white granulated sugar and water at a temperature of 30-40 DEG C, heating up to 60-70 DEG C to obtain a solution A, and uniformly mixing the solution A with the emulsifier, the thickening agent and the white granulated sugar to completely dissolve all raw materials; carrying out secondary homogenization; sterilizing at a sterilizing temperature of 110-130 DEG C for 10-30 seconds; cooling; and carrying out sterile filling to obtain the ice cream slurry. The ice cream slurry disclosed by the preparation method disclosed by the invention is long in quality guarantee period, convenient to use, uniform in product state, free of layering or bleeding phenomenon, excellent in flavor and fragrance and capable of ensuring delicate taste and fresh flavor of ice cream.

The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.

The invention discloses a method for cultivating oyster mushroom uniformly rich in selenium with sodium selenite as the selenium source. The method is characterized in that the method comprises the steps of mixing selenium-rich cultivating material additive accounting for 1-10 percent of the total weight of dried cultivating material into the dried cultivating material, and cultivating oyster mushroom according to an ordinary cultivation method to obtain oyster mushroom uniformly rich in selenium; the selenium-rich cultivating material additive has a total selenium content of 5-500 mg / kg, the grain sizes of the particles in the selenium-rich cultivating material additive are in the range of 0.005-5.0 mm with multi-grain-size regional distribution, the particles having a grain size of 1.0-5.0 mm account for at least 10 percent of the total weight of the additive, while the particles having a grain size of 0.005-0.1 mm account for at least 40 percent of the total weight of the additive; according to the respective parts by weight portions, the raw materials of components used in the selenium-rich cultivating material additive comprise 100 portions of cotton shells and 0.0011-0.11 portion of sodium selenite. The method has the advantages that the selenium utilization factor in oyster mushroom is high, and the selenium content in different batches of oyster mushroom is stable; besides, the method has no potential danger of selenium pollution, is convenient to operate, and easy to promote.

The invention discloses a dragon fruit jam production process. The dragon fruit jam production process comprises steps as follows: a) careful selection, b) cleaning, c) pulp taking, d) jam preparation, e) canning and f) sterilization. Compared with the prior art, the dragon fruit jam production process has the characteristics that dragon fruit jam has rich nutrition, good taste, simple production and good health care function on human bodies, the benefits of related jam processing manufacturers can be improved, ever-increasing demands of vast consumers are met, and the dragon fruit jam production process has higher economic benefits and social benefits.

The invention provides a preparation method of dried abalone, and the method comprises the following steps: cleaning raw materials, removing offal, rubbing with salt to remove a black film, salting for softening, performing hot ironing, baking with charcoal, dehydrating, steaming and drying, wherein the step of salting for softening is implemented by adding table salt into abalone meat and putting in a refrigerator at 18+ / -2 DEG C for 10-12 hours. In the invention, as a special salting process is adopted, the protease in the abalone meat tissue can slightly decompose the muscular tissue to generate partial amino acid, the rehydration time before the dried abalone is taken can be shortened, the rehydration rate is improved, and the flavor of the dried abalone becomes fresh; and the charcoal baking pretreatment is utilized to enhance the flavor of the dried abalone. The method can be used for expanding the consumer market of the dried abalone to a certain degree.

The present invention relates to a preparation method of low AGEs wafer biscuits. Flour, starch, ammonium bicarbonate, sodium bicarbonate, water and catechins are taken to be mixed evenly, the mixture is beat into slurry at a water temperature of 14 DEG C, and the slurry is filtered to remove insoluble substances; the slurry is poured into an aperture disk type wafer baking mold to be baked and qualified wafer biscuit slices are picked; white granulated sugar, vegetable oil, sesame seed paste, peanut butter, whole milk powder, edible salt, edible spices and catechins are mixed evenly to prepare stuffing; a slice stacking machine is used to add the stuffing into the picked biscuit slices to obtain wafer biscuit blocks; the wafer biscuit blocks are sent into a slice pressing machine to be treated, the treated wafer biscuit blocks are frozen, and the frozen wafer biscuit blocks are stored in a low temperature freezer; and the wafer biscuits are cut according to design weights. The catechins are added in the manufacture process of the wafer biscuits and a natural antioxidant, and can reduce production of advanced glycation end products and enhance edible safety and nutrition of the wafer biscuits. The wafer biscuits are fresh in flavor and enable users to feel at ease and assured.

The invention discloses flavor-improved salted chicken egg yolk. The flavor-improved salted chicken egg yolk is prepared from raw materials including chicken egg yolk, food-grade ethyl acetate, a food-grade osmotic pressure regulator, food-grade acetic acid, food-grade ethanol, a food-grade antioxidant and table salt. Chicken eggs with the freshness higher than or equal to 72 Ha are subjected to separation of egg white and egg yolk, a flavor substance is added to the egg yolk, ultrasonic pretreatment and heat-cold pretreatment are performed sequentially, the egg yolk is added to an isotonic salting solution to be completely immersed, table salt is added multiple times, so that the salting solution has certain concentration gradients, the egg yolk is salted for a period of time and cooked at 70 DEG C, and the flavor-improved salted chicken egg yolk can be obtained. The flavor-improved salted chicken egg yolk has the characteristics of being refreshing in flavor, fine, moderate in saline taste and high oil yield, the process is simple, a little salt is used, and industrial production is easy to realize.

The invention discloses a production technology for improving quality of cyclocarya paliurus tea. The production technology has the advantages that the three technologies are improved, such as selection of stand, picking of tender leaves by stages, and single tea preparation by picked tender leaves by stages; 1, the raw material for production is the high-quality and health matured artificial stand which grows in the natural environment, the nutritional ingredients are richer than the nutritional ingredients of artificial young forest, the original ecology attribute of the cyclocarya paliurus tea is guaranteed, and the original natural forest resource of cyclocarya paliurus is protected; 2, according to the phenological period of tender leaf growth of cyclocarya paliurus, the tender leaves are picked by stages; the parameters of the production technology are adjusted according to the shape, size and water content of leaf, and the fine processing is performed; under the synergistic function of steps, the color, shape, fragrance and mouth feel of the cyclocarya paliurus tea are effectively improved, and the inherent quality of the cyclocarya paliurus tea is furthest improved.

The invention discloses a method for culturing pleurotus geesteranus uniformly rich in selenium by utilizing sodium selenate. The method comprises the following steps: mixing the selenium-enriched cultivation material additive with the dry cultivation material, wherein the weight of the selenium-enriched cultivation material additive is 1-10% of the dry cultivation material, and then culturing according to a common culture method, thereby acquiring the pleurotus geesteranus uniformly rich in selenium, wherein the total selenium content in the selenium-enriched cultivation material additive is5-500mg / kg; the sizes of the grains in the selenium-enriched cultivation material additive are 0.005-5.0mm and the additive is in various grain sizes area distribution; the grains, the sizes of whichare 1.0-5.0mm are at least 10% of the weight of the additive; the grains, the sizes of which are 0.005-0.1mm are at least 40% of the weight of the additive; and the selenium-enriched cultivation material additive comprises the following raw materials in parts by weight: 100 weight parts of corncob powder and 0.0012-0.12 weight parts of sodium selenate. The selenium is high in use ratio, the selenium contents in the pleurotus geesteranus in different batches are stable, the method is free from hidden danger of selenium pollution, the operation is convenient, and the method is easily popularized.

The invention relates to a method for preparing vitex negundo linn bean curd products, belonging to foodstuff preparation field. The method comprises following steps: extracting functional component from smelly vitex negundo linn: gathering fresh smelly vitex negundo linn leaves, washing with water, extracting with alkali solution, water-based grinding with slurry-slag separating machine, moderating pH value and filtering to get functional component solution; preparing soybean milk: washing soybean, immersing, removing soybean husk and chips, water-based grinding with slurry-slag separating machine, filtering to get soybean milk; cooking soybean milk: heating soybean milk, adding functional component solution of vitex negundo linn into soybean milk, heating to boiling, stopping heating, pouring boiled soybean milk into calcium sulphate-containing vat, stirring lightly, moderating pH value, covering vat, compressing package; preparing vitex negundo linn bean curd in porous box: covering with cloth, pressing, dewatering, drying and cutting. The invention is characterized in that the operation is simple, the bean curd yield rate is increased by 10-35% compared with products produced with soybean, both taste and nutrition are excellent.

The invention provides a preparation method for quickly-frozen flavored fish blocks of clarias lazera and belongs to the technical field of preparation methods of fish blocks. According to the method, the fish blocks are prepared by adopting a process comprising the following steps: carrying out temporary rearing on fresh clarias lazera and enabling the fresh clarias lazera to be subjected to dormancy; removing mucus; slaughtering; removing useless parts; washing; cutting into sections; selecting; disinfecting; rolling; packaging; quickly freezing and the like. According to the preparation method provided by the invention, a preparation process of conventional clarias lazera hotpot is referred and a modern quickly-freezing seasoning technology is adopted. The quickly-frozen flavored fish blocks of the clarias lazera are fresh, tender, smooth, natural in flavor, mellow in mouth feel, small in nutritive loss ad long in storage period, and can be distributed throughout the country. The preparation method has a simple process and the flavor modulation is quantified; the quickly-frozen flavored fish blocks of the clarias lazera are processed by adopting a quickly-freezing technology, and the fresh and tender flavor and the mouth feel can be kept for a long time; the loss of nutritional ingredients is reduced effectively; the method is low in cost and high in efficiency and can be used for the continuous, standardized and industrial production; the quickly-frozen flavored fish blocks of the clarias lazera are convenient to store and transport so as to realize the nationwide distribution.

The invention relates to the field of frozen beverages, in particular to an oyster-containing frozen beverage and a preparation method thereof. Based on 100 parts of the frozen beverage, the frozen beverage comprises the following components in part by weight: 7 to 20 parts of sweet substance, 10 to 20 parts of oyster meat, 0.05 to 0.2 part of stabilizing agent, 0.01 to 0.03 part of sweetener andthe balance of water. By adding a natural health-care food in a special proportion in a conventional frozen beverage formula, the mouthfeel of proper sour and sweet degree can be increased, the simple frozen beverage is made to have the health-care effects of relieving summer-heat, clearing heat, expelling damp, clearing heat and expelling dampness, calming the heart and tranquilizing the mind, benefiting health and enriching brain, and lowering lipid and losing weight and is suitable for consumer groups with different ages, and a new vision and a new field for the frozen beverages are developed.

The invention discloses a preparation method of instant burdock snack food. According to the preparation method, fresh harvested two-year yellow burdock is selected and subjected to peeling, slicing, color protecting, brittleness-keeping, sugaring, drying and coating with sugar, and an instant burdock product is obtained. The prepared burdock has flexibility and chewiness produced through drying and sugaring, the product flavor is pure and fresh, earthy smell and obvious traditional Chinese medicine smell of the burdock are removed, natural fragrance and specific flavor of the burdock are reserved, the sweetness is appropriate, sweet greasy feeling is avoided, the product is portable and is ready-to-eat, coloring additives and antiseptic substances are not added in a production process, the product is safe and sanitary, and the shelf life of the product is prolonged through drying and vacuum packaging.

The invention discloses an ice sucker and a preparation method thereof. A raw material of the ice sucker comprises 0.1%-0.5% of trehalose by weight. The ice sucker can keep a fresh flavor and can meet demands of healthy diet of the masses; meanwhile, the ice sucker has a unique smoothie taste and has a good flavor.

The invention discloses double-layer steamed milk prepared from Chuzhou chrysanthemums and a making method of the double-layer steamed milk. According to a formula, the double-layer steamed milk is prepared from following components: 15-25 g of whole milk powder, 3-7 g of powdered sugar, 20-30 g of an egg white and 160-200 ml of a Chuzhou chrysanthemum extract liquid. The making method comprises the following steps: (1) the Chuzhou chrysanthemum extract liquid is prepared; (2) the whole milk powder is brewed completely with the Chuzhou chrysanthemum extract liquid and then heated and boiled slightly, and then the mixture is poured into a first bowl and cooled until a film is formed completely on the surface; (3) an opening is formed along the wall of the first bowl though cutting with a knife, and Chuzhou chrysanthemum milk without skin is poured into a second bowl through the opening; (4) the egg white is prepared; (5) the egg white and the powdered sugar are poured into the second bowl, the materials are stirred uniformly and sieved by a 60-mesh sieve, a product is placed in a vacuum defoaming device for degassing, and a Chuzhou chrysanthemum milk and egg white mixed solution is obtained; (6) the Chuzhou chrysanthemum milk and egg white mixed solution is subjected to back filling; (7) a big fire is adopted for steaming, and the double-layer steamed milk prepared from the Chuzhou chrysanthemums is obtained after room-temperature cooling is performed until solidification forming is realized. The double-layer steamed milk prepared from the Chuzhou chrysanthemums has high nutritional value, excellent taste, fragrance of eggs and milk as well as unique flavor of the Chuzhou chrysanthemums and can meet demands of groups including children, adolescents, young and middle-aged groups and the like.

The invention discloses an instant capsule sausage. The sausage is prepared by adopting pig hind leg meat, peeled chicken breast meat and pineapple juice capsules as main materials, together with auxiliary materials. The sausage is prepared from the following components in parts by weight: 30-40 parts of the pig hind leg meat, 60-70 parts of the peeled chicken breast meat, 8-10 parts of the pineapple juice capsules, and 25.6-40.3 parts of the auxiliary materials. The capsule sausage is an instant capsule sausage which has the advantages of balanced nutrients, strong meat particle feeling, compact texture, rich elasticity and a heavy pineapple flavor. The pineapple juice capsules are creatively added to the sausage, so that not only the original taste of raw material meat is reserved and the nutrient components of various raw materials in the sausage are played to the greatest extent, but also the fragrant-sweet flavor of pineapples can be highlighted; and the flavor and taste characteristics of cooked foods of traditional sausages are overturned. The instant capsule sausage has a typical leisure and snack style, a bright appearance, a crisp and elastic mouth feel, and a juice explosion feel. The instant capsule sausage has good popularization value and market value.

The invention relates to a maize germ chewable tablet and a preparation method thereof. The preparation method includes the steps of: removing impurities, performing enzyme deactivation, crushing the maize germ and mixing the maize germ with crystalline glucose, crystalline xylose, maltodextrin, corn starch and the like auxiliary materials to perform granulation, and tabletting the granules into the maize germ chewable tablet. With the maize germ as a raw material, endogenous nutrients in the endogenous are utilized. The maize germ flour, the crystalline glucose and the crystalline xylose are compounded to solve the defects that the maize germ product is astringent, is poor in rehydration and dispersion properties and is monotonic in taste. The maize germ chewable tablet is an instant food containing abundant nutrients and being green and safe.

The invention discloses lemon grass essential oil emulsion and a preparation method thereof. The preparation method of the lemon grass essential oil emulsion comprises the following steps: performing coarse extraction on lemon grass to obtain a mixed penetrating fluid which contains an oil phase and a water phase; then, adding an emulsifying agent to perform shear emulsification, and preparing and obtaining the uniform and stable lemon grass essential oil emulsion. The less grass essential oil emulsion disclosed by the invention is water-soluble; moreover, the flavour is fresh, a warmed-over flavour is avoided, and the flavour is rich and real; the lemon grass essential oil emulsion disclosed by the invention is stable, has the self-stabilizing capacity, can be applied to various beverage systems, including a neutral beverage, an acid beverage, a high-sugar beverage, particularly, a carbonated beverage, can keep stable, can avoid demulsification, and can also prevent the beverage into which a fat-soluble component is added from generating floating oil; the lemon grass essential oil emulsion can be applied to a washing product, and can promote the degreasing capacity besides providing fresh lemon flavour; particularly, when the lemon grass essential oil emulsion is applied to the products, such as a dishwashing liquid, liquid soap, a laundry detergent and the like, the degreasing capacity can be improved by 10 percent; the lemon grass essential oil emulsion can be applied to cosmetics, such as facial cleansers and facial masks.

The invention provides rice crust with fragrance of sunflower seeds. The rice crust is mainly prepared from, by weight, 25-45 parts of rice, 5-15 parts of corn, 10-25 parts of myotonin, 1-5 parts of sunflower seeds, 1-5 parts of pinenut seeds, 6-12 parts of sunflower seed oil, 5-10 parts of pericarpium citri reticulatae and 0.3-1 part of salt, and sunflower seed oil is cold pressed oil squeezed through a cold pressed method. The preparation method includes the following steps that corresponding raw materials are ground into powder or cut up after being weighed; the raw materials are placed into a stirring machine for being evenly stirred and made into dough; the raw materials are placed into a rice crust die for being squeezed out and cut into dough pieces ranging from 2-5 mm in thickness; baking is conducted through a baking belt; vacuum packing is conducted. The rice crust is safe to eat, high in nutritional ingredient content and crispy and fresh in taste and is pure natural, green and healthy food and suitable for being popularized.

The invention provides a controlled atmosphere composite fresh-keeping method capable of prolonging a fresh-keeping period of rabbit meat. According to the invention, extract product clear liquid, an extract product compound, 2-5 parts of chitosan, 2-5 parts of green tea powder and 60-80 parts of water are used for preparing a plant composite fresh-keeping agent, so that long-term preservation of the fresh rabbit meat is realized. The fresh-keeping agent is prepared by the pure natural extract product clear liquid and the extract product compound, no chemicals is added during a whole fresh-keeping process, the fresh-keeping rabbit meat has the advantages of safety and no residual hazard, good meat quality, and long shelf life, is in favor of increase of rabbit meat transport amount, reduces the cost, and generates large economic benefit.

The invention provides an apricot wine fermentation method and an apricot wine, and belongs to the technical field of fruit deep processing. The method comprises the following steps: removing kernelsof apricot fruits, juicing the apricot fruits, mixing the juice with sulfur dioxide and pectinase, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte with yeast, and adjusting thecontent of soluble solids in the mixture to obtain an adjusted substance; carrying out first fermentation and second fermentation on the obtained adjusted substance; and mixing the second fermentation substance with sulfur dioxide, ageing, carrying out cold treatment, filtering, and blending to obtain the apricot wine. The apricot wine obtained by the fermentation method provided by the inventionis clear, transparent and bright, and has no suspended solids or precipitates; the apricot wine is faint yellow, has harmonious apricot fragrance and mellow wine fragrance, and is mellow, moist, fineand full in flavor; the alcoholic strength is 8-12%; and the mass percentage of sugar is 0.5-9%.

The invention belongs to technologies of animal product and by-product processing, and relates to a high-quality bone grain and a production method thereof. The high-quality bone grain is characterized by being prepared in a manner that raw bones of an animal are taken as raw materials and subjected to selecting, preprocessing, surface embrittlement, dry process bone cleaning, coarse crushing, microwave and far infrared combined type continuous sterilization carbonization and ashing, particle size adjustment, high-pressure supercritical fluid degreasing, etc. The high-quality bone grain contains active ossein, and the content of fat is below 2%, so that the high-quality bone grain is a quality raw material for producing bone meal and bone gelatin. In a product production process, full utilization of the raw materials is realized; no pollution, waste residues, waste steam or hazardous materials are produced; water and time are saved; no strong acid or strong base is utilized; and the product safety is high.

The invention provides tea aroma rice crust. The tea aroma rice crust is prepared from, by weight, 25-45 parts of rice, 10-25 parts of mung beans, 5-15 parts of oatmeal, 5-15 parts of green tea seed oil, 1-5 parts of dry green tea, 1-5 parts of citrus peel and 0.3-1 part of salt. The green tea seed oil is tea seed oil pressed in a cold pressing method. A making method includes the steps that after corresponding raw materials are weighed, the raw materials are smashed into powder or shredded; the shredded raw materials are placed in a stirring machine to be evenly stirred and made into dough; the dough is placed in a rice crust mold to be extruded and cut into flour patches with the thickness being 2-5 mm; baking is performed through a baking strap; vacuum packaging is performed. The rice crust is safe to eat, high in nutrient content, and crisp and fresh in taste, is a pure natural green and healthy food, and is suitable for popularization.

The invention relates to the field of snack foods and particularly relates to chrysanthemum and truffle milky tea and a preparation method thereof. The chrysanthemum and truffle milky tea is composed of acid grains and alkali grains, which are independently packaged and are mutually mixed in an eating process; the surfaces of the acid grains and the alkali grains are sugar grains with covering layers; each covering layer contains 50-90wt% of chrysanthemum milky tea powder. The preparation method comprises the following steps: preparing chrysanthemum and truffle milky tea powder, preparing a binding agent, preparing a lubricating agent, preparing the sugar grains, preparing the acid grains, preparing the alkali grains and preparing the chrysanthemum and truffle milky tea. The chrysanthemum and truffle milky tea prepared by the invention is convenient to eat and is nutritional and safe; in a brewing process, the impact on vision is given to people and a magic feeling is given; the chrysanthemum and truffle milky tea is suitable for crowds with different ages and is particularly suitable for young girls pursuing with petit bourgeoisie sentiments. The chrysanthemum and truffle milky tea has a novel form, is nutritional and safe and has aromatic taste and beautiful color, has a very great market promotional value and development prospect.

The invention relates to a purification type pipeline-free fresh air system and belongs to the technical field of ventilation. The purification type pipeline-free fresh air system is composed of a plurality of positive pressure units and a plurality of negative pressure units. The purification type pipeline-free fresh air system is in a long strip shape and is formed by splicing curtain wall frames in an inlaid mode. An air outlet is a cross-sectional air outlet. A plurality of draught fans are arranged in the long-stripe-shaped structure and used for supplying air or exhausting air. A purification device is arranged at an air supply and air exhaust outlet. Electronic control systems and temperature sensing control systems are arranged on the draught fans. In a relatively airtight space, convection is formed by positive pressure devices and negative pressure devices. Through control of the electronic control systems, uninterrupted work is realized between the devices, and the 24-hour ventilation effect is achieved. The purification device guarantees fresh air at the air outlet. Dirt originally contained in the air is directionally exhausted. The space purification effect is achieved.

The invention relates to the technical field of beverage processing, and particularly discloses a preparation method of red bean water, the preparation method of the red bean water comprises the following steps: crushing raw materials of red beans, tremella fuciformis, shiitake mushrooms and gordon euryale seeds, adding water, extracting to obtain supernate, carrying out vacuum concentration on the supernate, and freeze-drying to obtain mixed freeze-dried powder; adding water into the mixed freeze-dried powder, stirring and dissolving to obtain a dissolved solution, filtering and sterilizing the dissolved solution, and filling after checking to be qualified to obtain the required red bean water. The red bean water prepared by the preparation method does not foam in the production process, does not influence the production efficiency, can achieve the effects of resisting oxidation, resisting aging, enhancing the immune function of a human body and the like on the basis of keeping the flavor of the red bean water, can be stored for a long time without adding any preservatives, and has the quality guarantee period far more than 12 months. The red beans and other raw materials are perfectly fused, and the prepared red bean water is fresh in flavor, palatable in sourness and sweetness, rich in nutrition and suitable for people of all ages and meets the development prospect.