33results about How to "Good chewing taste" patented technology

The invention discloses a production method for honey pomelo preserved fruit, which comprises the following steps: preprocessing fresh honey pomelo, clearing and sterilizing, cutting the honey pomelo into petals of fresh fruit and separating peel from pulp; dicing the honey pomelo peel by a machine, grading to obtain qualified honey pomelo fruit dices; debittering the fruit dices under vacuum condition; surging and separating under vacuum to obtain sugared honey pomelo preserved fruit dices; blanching the sugared honey pomelo preserved fruit dices in a blancher; drying the honey pomelo preserved fruit dices and cooling quickly; sterilizing and polishing; and packaging. In the invention, honey pomelo fruit dices are debittered and sugared under a vacuum condition, thus shortening debittering and sugaring time, reducing debittering and sugaring temperature, having good debittering and sugaring effects; the honey pomelo preserved fruit contains low content of naringin, the sugaring on the surface and in the inner part of finished products is even, the original state of the organizational structure and natural color of honey pomelo peel can be maintained, the appearance is bright without cementation; and the honey pomelo preserved fruit has proper chew flexibility and good taste, and the original natural flavor of honey pomelo peel can be smelt.

The invention discloses a debitterized honey pomelo granule beverage and a making method thereof. The beverage comprises 8 to 10 weight percent of white granulated sugar, 0.35 to 0.5 weight percent of citric acid, 5 to 20 weight percent of debitterized honey pomelo granules, 10 to 30 weight percent of debitterized honey pomelo juice, 0.12 to 0.2 percent of stabilizer and the balance of water. Themaking method comprises the following steps: checking and accepting a honey pomelo raw material, cleaning, sterilizing, refrigerating for storage, cutting honey pomelo into fresh fruit sections, separating peel from pulp, separating the pulp of the honey pomelo into granules, preparing debitterizing liquid and honey pomelo granule raw material, removing the bitter and astringent taste of the honey pomelo under vacuum, weighing, canning, exhausting, sterilizing, cooling, keeping temperature and packaging. In the invention, the bitter and astringent taste of the honey pomelo are moved by the debitterizing liquid under vacuum, the removing effect is obvious, the mouthfeel of the product is excellent, and the honey pomelo granules restrain original shape and flavor and give off the original natural fragrance of honey pomelo.

The invention discloses a method for preparing sesame-flavored betel nut, comprising the following steps: immersing and cleaning betel nut, carrying out physical pre-treatment by a steam blasting technology, fermenting, roasting seeds, cutting seeds and removing stones, adding bittern, airing, wrapping the bittern-added betel nut with sesame and packaging. The steam blasting technology is adoptedin fabric softening and sterilizing of the edible betel nut for the first time, and the use of a sweetener, flavours and fragrances and preservatives in the subsequent processing is minimized. By selecting the healthy food sesame, the image of edible betel nut in people's minds is corrected, the natural quality of the betel nut food is restored, the quality of betel nut is improved, the health ofconsumers is guaranteed, and the scientific consumption is guided. And a new expression of ''steam blasting + betel nut + sesame'' is created, and health value added and core competitiveness of the edible betel nut are enhanced.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention relates to a grain egg milk pudding which is prepared from the following raw materials in parts by weight: 30-85 parts of milk, 1-25 parts of grains, 0.01-2 parts of whole egg powder, 0.1-3 parts of oatmeal, 0.5-5 parts of modified starch, 0.1-2 parts of stabilizer, 0.01-5 parts of prebiotics, 0.01-5 parts of dietary fiber and 0-8 parts of white granulated sugar. The invention also provides a method of preparing the grain egg milk pudding, wherein the method comprises the following steps: pre-cooking the grain into cooked grain; uniformly mixing the rest raw materials to obtain a base material; and uniformly mixing the cooked grain with the base material to obtain the grain egg milk pudding. In the invention, the product is of rational nutrition arrangement and unique mouthfeel and meets existing market needs.

The invention discloses a preparation process of a chewy betel nut without harm to mouth and without free alkali in brine. The process comprises the following steps: flash evaporation; three-stage fermentation; seed baking; braising; seed cutting and denucleation; application of alkali-free brine; seed airing; and packaging. With such process treatment, the invention innovatively provides a novel,safe, sanitary and chewy betel nut food system with excellent chewiness and without addition of traditional strongly alkaline brine wherein calcium hydroxide reacts with maltose; the brine provided by the invention contains various functional sugar alcohols, and has free alkalinity of zero; the betel nuts are allowed to restore the nature of natural green chewing gum and have the original sweating, heating, refreshing and heartbeat-accelerating effects; the process fundamentally solves the problems of oral mucosa damage and serious mouth injury caused by overhigh content of free alkali in thebetel nut brine; and the prepared betel nut is beneficial for correcting the image of edible betel nuts in the eyes of people, and enriches the health elements of edible betel nuts.

The invention discloses an enzymes fruitcake and a preparation method thereof. The enzymes fruitcake is prepared from the following raw materials in parts by weight: 95 to 100 parts of self-flow residues and flocculating precipitum in an enzyme fermentation process, and 0 to 5 parts of carrageenan. By sufficiently utilizing the enzyme fermentation byproducts, not only is a novel application field added to the enzyme production process, but also the obtained enzyme fruitcake can better maintain natural active functional components in the enzyme byproduct such as pectin, polyphenols and flavonoids, lactobacillus, saccharomycetes and the like, but also the consumption of additives is greatly reduced, no spice and excessive auxiliary material is needed, and a product is environmentally friendly, natural, organic and excellent in taste. The enzyeme fruitcake can be easier to accept by consumers compared with the traditional cakes due to the nutritional healthcare effect of the fruitcake.

The invention provides a soymilk and a production method thereof. The soymilk is mainly prepared from, by weight, 1 part of soybeans, 0.22-0.56 parts of sucrose and 0.014-0.068 part of a stabilizer; and the stabilizer includes 65-77 wt% of microcrystalline cellulose, 2.4-3.8 wt% of carrageenan and 19.2-32.5 wt% of diacetyl tartaric acid ester of monoglyceride. Beany flavor-free soybean milk is produced through a unique process, and the beany flavor-free soybean milk and a self-made stable system are used to produce the soymilk containing cereal grains. The production method reduces the denaturation of soy proteins, increases the utilization rate of soybeans, and allows the soymilk product having a high cost performance to be obtained while ensuring best chewing mouthfeel.

A production method of a coarse grain tea pellet comprises the following steps: fully stirring and mixing leachates of coarse grain pure powder, cassava-kind starch, white sugar, tea powder or tea to prepare wet powder, steaming the powder to be cooked by steam; performing strip rolling by a strip rolling machine, performing dicing by a dicing cutter, cooking by microwave, and keeping in reserve;performing rounding in a rounding machine to obtain a coarse grain tea pellet with a diameter of 0.8-0.9 cm, drying the coarse grain tea pellet to obtain a water weight percentage of 10-12%, and packaging to obtain a finished product. The invention changes the original habitual production process which simply adopts cassava starch as a main raw material, adopts coarse grain powder as a a main rawmaterial, uses cassava starch as a coating, not only maintains the mouthfeel of products in the prior art, but also greatly increases the nutritive value of the tea pellet; the coarse grain tea pellet processed by microwave technology has good formation, and high yield, is not fragile, has transportation tolerance, long shelf life, significantly better mouthfeel during chewing than cassava-kind starch pellets, and good color and mouthfeel, is smooth and elastic, has boiling tolerance, is not turbid, has glistening appearance after rehydration, and has better marketability.

The invention relates to a making method of smokeless smoked black areca catechu seeds. The making method comprises the steps of selecting seeds, performing microwave pretreatment, cooking seeds, performing corruption steam explosion treatment, performing seed cooking, performing seed fermenting, performing seed roasting, performing seed steaming, performing seed pressing, applying gum, simmeringgum, performing seed cutting, removing kernels, performing marinating, performing packaging and performing sterilization. A part of raw materials and auxiliary materials conforming to the food additive safety standards GB2760-2014 are added, the condition of seed fermenting temperature and time and the like is controlled, and qualified black areca catechu seeds are made. To sum up, the making of the smokeless smoked black areca catechu seeds is completed through combination of three respects of qualified food technology raw materials, a technology method and a technology condition; and the prepared areca catechu seeds are white in sections and black in surfaces, have rich smoky flavor, do not have peculiar smell, have juice sense of green areca catechu seeds and hot irritating sensation ofsmoked areca catechu seeds, and have unique mouth feel between the green areca catechu seeds and the smoked areca catechu seeds, and novel areca catechu seeds having innovative and unprecedented mouth feel are provided for people eating the areca catechu seeds.

The present invention discloses a sea-cucumber echinus sausage, which comprises dried powder of genital gland of echinus which is contained in the sausage coat made from the wall of roasted intestine of sea cucumber. The fabrication method includes the procedures as follows: the genital gland of echinus is taken, washed with sea water which is disinfected and filtrated, then the clean echinus gland is added with antioxidant, and then dehydrated until the water content decreases to 50 percent to 70 percent; then the dehydrated genital gland of echinus is dried with cool wind under low temperature of 15 to 25 DEG C, until the water content is lowered to 30 percent to 40 percent, to obtain the powder of genital gland of echinus; the intestine of sea cucumber is taken, disinfected, washed clean with filtrated sea water, trickled, soiled with added refined salt with the weight of 20 percent to 30 percent of the intestine weight, and kept for later use; then the soiled sea cucumber intestine is immersed in clear water, and the powder of genital gland of echinus is filled in the sausage coat made from the wall of sea cucumber intestines, which is roasted for 1to 3 days under the temperature between 60 to 75 DEG C, and then packaged. The present invention has the advantages of lower content of salt, good taste, specific flavor, long duration of storage, and convenience for eating.

A preparation method of mixed berry granules added to normal-temperature yogurt comprises the steps as follows: in percentage by mass, 30%-40% of white granulated sugar is divided into two identical parts, 5%-10% of water is added to one part of white granulated sugar, the white granulated sugar is dissolved at 50-60 DEG C, sugar water is obtained, the rest white granulated sugar is dry mixed with0.2%-0.3% of a stabilizer, a mixture obtained after drying mixing is slowly added to the sugar water, hydration is performed at 50-60 DEG C for 10-20 min, 50%-60% of mixed berry granules and 0%-1% ofedible essence are added continuously, hydration stirring is conducted at the stirring rate of 4-6 rpm for 10-20 min, finally, 0.5%-2% of an acidity regulator is added, and an obtained mixture is preserved at 4-10 DEG C; the mixture is sterilized and the mixed berry granules are obtained after packaging. The product has a good state and has no separation or layering phenomenon after being placedat the normal temperature for 6-9 months. The product has high uniformity, the system of the mixed berry granule product can be better compatible with a normal-temperature yogurt system, the stabilityof the normal-temperature yogurt in the expiration date cannot be damaged after the product is added to the normal-temperature yogurt, and the granules suspend in the yogurt in the expiration date.

The invention discloses cheese particle-containing normal-temperature drinking type yoghourt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk with cane sugar, starch and a food additive to obtain a mixed solution; homogenizing, sterilizing and cooling the mixed solution, adding an edible essence, inoculating a leavening agent, and fermenting to obtain a yoghourt base material; demulsifying the yoghourt base material, adding cheese particles, cooling, sterilizing, cooling and filling to obtain the normal-temperature drinkingtype yoghourt. The cheese particles in the product are good in formability, complete in particle and good in chewing taste, the process is simple and easy to implement, and industrial production is facilitated; the preparation method is simple in process, easy to operate and convenient for industrial processing and production, cheese particles are innovatively added into a yoghourt product, and through formula and process optimization, the cheese particles have relatively good shape retention in the processing process and in the shelf life.

The invention discloses a making method of Chinese yam bifidus yoghurt. Based on the total weight of the yogurt, the raw materials include: 5-12% of Chinese yam grains, 5-8% of white granulated sugar, 0.2%-0.8% of a stabilizer, a color retention agent and the balance milk. The preparation method of the Chinese yam grains include: taking Chinese yam, performing peeling, color protection, dicing and pulp mixing, immersing the product into a 4%-8% color retention agent, carrying out Bifidobacterium anaerobic fermentation, and when the pH value of the fermentation liquor reaches 4.2-4.5, taking the product out, thus obtaining Chinese yam yoghurt. The Chinese yam yoghurt provided by the invention not only has the inherent nutritional value of yogurt, but also makes full use of various health care ingredients in Chinese yam, and is more beneficial to people health.

The invention provides a frozen drink containing carrot granules and a preparation method thereof. The weight of the carrot granules accounts for 1%-20% of the total weight of the frozen drink. The preparation method comprises the steps of mixing ingredients, other than the carrot granules, of the frozen drink, homogenizing, sterilizing, cooling and freezing the mixture to obtain the main frozen material of the frozen drink, mixing the carrot granules with the main frozen material, filling and freezing to obtain the frozen drink. The frozen drink contains the carrot granules processed by a special process, the vegetable taste of the carrot granules is removed, and the carrot granules are hard and crisp, so that the frozen drink has good mouthfeel for chewing, is rich in nutrition and is suitable for various groups of people.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention relates to the technical field of tablet candies, and discloses a preparation method of a Chinese herbal medicine composition for clearing main and collateral channels as well as promoting qi and blood circulation. The preparation method of the Chinese herbal medicine composition for clearing the main and collateral channels as well as promoting the qi and blood circulation comprisesthe following steps: taking ginseng, cordyceps militaris, rhizoma polygonati, Chinese wolfberry fruits, dried ginger, oysters, pine pollen, Chinese yam slices, sorbitol, maltodextrin and magnesium stearate as raw materials; and then, slicing the ginseng and the rhizoma polygonati, and carrying out air-drying. The preparation method of the Chinese herbal medicine composition for clearing the mainand collateral channels as well as promoting the qi and blood circulation comprises the following steps: putting the air-dried ginseng and rhizoma polygonati into a wall breaking pulverizer, adding the cordyceps militaris, the Chinese wolfberry fruits, the oysters, the pine pollen and the Chinese yam slices into the wall breaking pulverizer, starting the wall breaking pulverizer, and allowing pulverizing so as to obtain mixed powder 1; and then, putting the mixed powder 1 obtained in the step 3 into a mixer, carrying out granulating and drying, and carrying out tablet compressing and molding.Therefore, the prepared Chinese herbal medicine composition has the effects of clearing the main and collateral channels as well as promoting the qi and blood circulation; and moreover, the Chinese herbal medicines pulverized by the wall breaking pulverizer are easy to absorb so that absorption of the pulverized Chinese herbal medicines is not influenced after being prepared into tablet candies; and moreover, the tablet candies have effects not inferior to decocted Chinese herbal medicines, and are good in chewing taste.

The present invention belongs to the technical field of food processing and particularly relates to a manufacture method of air-dried beef. The manufacture method comprises three steps of cutting, pickling and air-drying. Firstly, beef is cut into strips at a thickness of 2-3 cm and a width of 5-10 cm; then the beef strips are put into a pickling jar, salt and allium mongolicum juice are added, the materials are stirred evenly and the stirred materials are pickled for 24 h; and finally the pickled beef strips are evenly hung in an air-drying rack in an air-drying room, cold air is introduced, a temperature of the air-drying room is controlled at 15-30 DEG C, and a water content of the air-dried beef is less than or equal to 25%. The method reduces a preparation time of traditional air-dried beef from 50 days to 3-5 days and greatly reduces a production cycle. At the same time, the low-temperature air-drying method is innovatively provided. Appropriate conditions of the air-drying temperature, water content and air-drying time are explored through a large amount of experiments, and a best consumption mouthfeel is preserved. Besides, according to Xinjiang regional characteristics, the allium mongolicum juice is innovatively introduced into the pickling technology. The manufacture method eliminates the smell of the beef and at the same time retains a unique flavor of the allium mongolicum.

The invention discloses a preparation method of a green preservative for a pickled ginger. The preparation method comprises the following steps: stirring xanthan gum, lactic acid and water, adding sweet potato starch and collagen, continuing to stir, regulating the pH value of a system to 6.1-6.8, adding procyanidine, continuing to stir, and drying to obtain the green preservative for the pickledginger. The invention discloses the green preservative for the pickled ginger. The invention discloses the preparation method of the green preservative for the pickled ginger. The preparation method comprises the following steps: cleaning the fresh ginger, peeling, cutting into a ginger slice, adding the lactic acid and water, and soaking to obtain a prefabricated material; adding maltose and thegreen preservative for the pickled ginger into water, stirring evenly, heating to boiling, then adding the prefabricated material, mixing evenly, cooling, adding a pepper powder, a radix angelicae powder, a garlic powder, a syzygiumaromaticum powder, chamomile, a momordicagrosvenori powder, a pericarpium citri reticulatae powder and salt, stirring evenly, bagging, sealing in vacuum, and sterilizing at the high temperature to obtain the green healthy pickled ginger.

The invention discloses a preparation method of a fresh ginger cake. The preparation method comprises the following steps: (1), washing, peeling and grinding fresh gingers to obtain ginger slag; (2), adding water into the ginger slag and pulping, thereby obtaining ginger pulp; (3), taking malt syrup and heating till boiling; (4), pouring the ginger pulp into the malt syrup and heating till boiling, thereby obtaining a mixed pulp solution; (5), taking carrageenan, adding water into the carrageenan to prepare a carrageenan diluent, and adding potassium sorbate into the carrageenan diluents; (6), adding the carrageenan diluents into the mixed pulp solution, heating to 80 DEG C and then stopping heating to obtain a ginger-maltose mixed solution; (7) naturally cooling the ginger-maltose mixed solution to room temperatures, solidifying the ginger-maltose mixed solution to obtain a ginger cake rich in water, and then roasting the ginger cake rich in water to obtain the fresh ginger cake. According to the preparation method of the fresh ginger cake, the fresh gingers are used as raw materials and prepared into the fresh ginger cake, so that the forms of processed products of the fresh gingers are enriched; the fresh ginger cake is rich in nutrition value; the nutrition values and medicinal values of the fresh gingers are retained; meanwhile, the taste of the maltose is mixed; the fresh ginger cake is delicious, good in taste; predictably, the fresh ginger cake is broad in market prospect.

The invention discloses a method for processing frost snow preserved meat. The method mainly comprises the following steps: step 1, pickling, cleaning, airing and smoking raw material meat so as to obtain preserved meat blank; step 2, applying frost snow generating liquid on the surface of the meat blank to obtain pretreated meat blank, wherein the frost snow generating liquid mainly comprises oneor more of the following components in parts by weight: 0.01-0.1 part of 10 w / g protease, 0.01-0.1 part of 10 w / g lipase, 0.01-0.1 part of arginine, 0.01-0.1 part of leucine, 0.01-0.1 part of glutamic acid, 0.01-0.05 part of tyrosine, 0.01-0.1 part of alanine, staphylococcus xylosus with a concentration of (0.5x10<5>) to (8x10<6>) cfu / mL, and plant lactobacillus with a concentration of (0.8x10<5>) to (2x10<6>) cfu / mL; and step 3, conducting vacuum packaging on the pretreated meat blank, and conducting culturing at 25-40 DEG C until a white frost snow layer forms on the surface of the meat blank so as to obtain the frost snow preserved meat. The obtained frost snow preserved meat has white flavor substances on the surface, is novel in form, obvious in characteristics and rich in nutrients,has good efficacy of promoting appetite, dispelling cold and promoting digestion, and is more suitable for the consumption requirements of special consumer groups with hyperlipidemia and hypertension.

The invention discloses a preparation method of fruit and vegetable granules for being added into normal-temperature yogurt. The preparation method includes the steps: cutting at least one of the fruits or vegetables into small blocks, and adding 30-40% of white granulated sugar, 0.2-0.3% of thickening agents, 0-1% of edible essence and 0.5-2% of acidity regulators to obtain mixture in weight percent; stewing the mixture, sterilizing the stewed mixture, and filling tanks with the mixture to obtain the fruit and vegetable granules. The content of net fruit granules in the fruit and vegetable granules is 50-60%, the viscosity of the fruit and vegetable granules is 4-8cm / min, the content of total protein and fat is 0wt%, and the content of carbon water is 30-40wt%. The state of the fruit andvegetable granules is good in the placing process of 6-9 months at normal temperature, water separation out and laying are omitted, product uniformity is high, fruit and vegetable flavor is effectively released, the viscosity and the liquidity are moderate, and the fruit and vegetable granules can be directly and sterilely added into the normal-temperature yogurt online. A fruit and vegetable granule product system and a normal-temperature yogurt system can be effectively compatible, the stability of the normal-temperature yogurt within the warranty period cannot be destroyed after the fruit and vegetable granules are added into the normal-temperature yogurt, and the fruit and vegetable granules are in a suspension state within the warranty period of the yogurt.

The invention discloses a debitterized honey pomelo granule beverage and a making method thereof. The beverage comprises 8 to 10 weight percent of white granulated sugar, 0.35 to 0.5 weight percent of citric acid, 5 to 20 weight percent of debitterized honey pomelo granules, 10 to 30 weight percent of debitterized honey pomelo juice, 0.12 to 0.2 percent of stabilizer and the balance of water. Themaking method comprises the following steps: checking and accepting a honey pomelo raw material, cleaning, sterilizing, refrigerating for storage, cutting honey pomelo into fresh fruit sections, separating peel from pulp, separating the pulp of the honey pomelo into granules, preparing debitterizing liquid and honey pomelo granule raw material, removing the bitter and astringent taste of the honey pomelo under vacuum, weighing, canning, exhausting, sterilizing, cooling, keeping temperature and packaging. In the invention, the bitter and astringent taste of the honey pomelo are moved by the debitterizing liquid under vacuum, the removing effect is obvious, the mouthfeel of the product is excellent, and the honey pomelo granules restrain original shape and flavor and give off the original natural fragrance of honey pomelo.

The invention discloses a making method of a passion fruit cake, which comprises the following steps of: A. separating the shell and the pulp of a passion fruit and removing seeds in the pulp; B. grinding the deseeded pulp and the shell into mixed slurry; C. adding carrageenan with the amount accounting for 1-5 percent of the weight of the mixed slurry into the mixed slurry and then stewing at the temperature of 80-110 DEG C until sampling and cooling, i.e. the degree of forming a cake; and D. taking out the stewed slurry and placing the stewed slurry into a mould for cooling to obtain a molded cake body. The method not only provides a new application field of the passion fruit, but also obtain the obtained passion fruit cake without adding any spice; in addtion the nutritional componentsof the whole passion fruit can be fully utilized, the natural fragrance of the passion fruit is well kept, the use amount of the carrageenan is greatly reduced, and the natural and green passion fruit cake with good taste is obtained.

The chewing gum of the present invention is made of raw materials different from traditional chewing gum raw materials, and its preparation raw materials include caramel, goldenflower sunflower, guava, fruit and vegetable juice, L-borneol, gelatin, corn flour, and kudzu root powder (as pad). The chewing gum of the present invention is soft, elastic and viscous due to the use of maltose, gelatin, corn flour, etc., which not only has a good chewing taste, but also achieves the effect of cleaning teeth. Sour, recover from fatigue. Since the chewing gum made from the raw material of the invention does not contain gum base, no residue that is difficult to decompose and melt will be produced after chewing, effectively avoiding the problem of environmental pollution of traditional chewing gum. Meanwhile, the preparation method of the chewing gum of the present invention comprises the following steps: (1) preparation of caramel; (2) preparation of guava juice; (3) preparation of golden flower sunflower extract; (4) preparation of chewing gum puree; (5) molding of chewing gum and packaging, the method is reasonable and efficient, and the effect of the prepared chewing gum is good.

The present invention discloses a sandwich transparent candy, which comprises a transparent sugar coating and an inner core covered with the transparent sugar coating, wherein the inner core is arranged in the transparent sugar coating, is in a solid-liquid mixed state, and comprises fruits and at least one selected from fruit jam or a filled wine. According to the present invention, the sandwich transparent candy can conveniently retain the freshness and the nutrients of fruits, can reduce the nutrient loss, and further has characteristics of high nutritional value and good chewing taste. The invention further provides a preparation method of the sandwich transparent candy.

A production method of a coarse grain tea pellet comprises the following steps: fully stirring and mixing leachates of coarse grain pure powder, cassava-kind starch, white sugar, tea powder or tea to prepare wet powder, steaming the powder to be cooked by steam; performing strip rolling by a strip rolling machine, performing dicing by a dicing cutter, cooking by microwave, and keeping in reserve;performing rounding in a rounding machine to obtain a coarse grain tea pellet with a diameter of 0.8-0.9 cm, drying the coarse grain tea pellet to obtain a water weight percentage of 10-12%, and packaging to obtain a finished product. The invention changes the original habitual production process which simply adopts cassava starch as a main raw material, adopts coarse grain powder as a a main rawmaterial, uses cassava starch as a coating, not only maintains the mouthfeel of products in the prior art, but also greatly increases the nutritive value of the tea pellet; the coarse grain tea pellet processed by microwave technology has good formation, and high yield, is not fragile, has transportation tolerance, long shelf life, significantly better mouthfeel during chewing than cassava-kind starch pellets, and good color and mouthfeel, is smooth and elastic, has boiling tolerance, is not turbid, has glistening appearance after rehydration, and has better marketability.