82results about How to "Good color and taste" patented technology

The invention discloses a grape cultivation method. The method mainly includes the steps of 1, building a field, to be specific, building the field with sandy soil of PH value from 6.0 to 7.5; 2, setting up a trellis, to be specific, setting up the trellis on the field; 3, selecting and preserving seedling, to be specific, selecting robust high-quality grape seedlings; 4, planting the seedlings, to be specific, transplanting the grape seedlings to a planting yard from late February to early March in spring of a first year; 5, managing fertilizers and water, to be specific, spraying 0.1 to 0.2% borax before the flowering phase, spraying 0.3 to 0.1% urea in the young fruit stage, and spraying 1% calcium superphosphate or 1 to 2% plant ash solution from late July to early August; 6, performing reshaping and pruning, including winter pruning and summer pruning; 7, thinning flowers and fruits, to be specific, reserving 2000 to 2500 ears and 2500 to 3000 vines per mu.

The invention relates to a method for producing unfried instant stewed noodles, which comprises the following raw materials in percentage by weight: 80 to 90 percent of high protein flour, 10 to 20 percent of starch, 2 to 3 percent of edible salt, 2 to 5 percent of edible glue and 0.2 to 0.5 percent of composite alkali. In the invention, the technology of making noodles by drawing out the dough by hand is combined with a microwave drying technology and a heated-air drying technology; when the microwave drying technology is acted on noodles, the heated air drying is used to lead the evaporation velocity of water on the surfaces of the noodles to be higher than the evaporation velocity of water in the noodles; and when the heated air drying technology is acted on noodles, the evaporation velocity of water in the noodles is higher than the evaporation velocity of water on the surfaces of the noodles, so the moisture contents in and on the surface of the product produced by using the two drying technologies are relatively consistent. Therefore, the method is helpful for stabilizing the product quality, can ensure the width of the stewed noodles and the characteristic of rubbery and smooth noodles, and causes the stewed noodles with the local characteristics of Henan after subjected to drying treatment capable of being stored six months at a normal temperature.

The invention relates to a method for using a water dropwort green-protecting and fresh-keeping mixed preparation. The method is characterized by comprising the steps: selecting and cleaning fresh water dropwort, precooling with ice water, cutting into sections, and then immersing into a green-protecting and fresh-keeping agent solution consisting of 500-1500mg / L of calcium lactate, 50-150mg / L of zinc acetate, and 15-45mg / L of salicylic acid, taking out the water dropwort, airing the moisture on the surface, putting into a fresh-keeping bag with vent holes, packing by pulling the mouth of a bag, and storing at 4 DEG C. The mixed preparation provided by the invention has the characteristics of being green, safe and efficient, and can significantly retard the degradation of water dropwort chlorophyll and effectively alleviate the browning degree and the lignification degree of the water dropwort, and the shelf life is prolonged to 15-25 days.

The invention discloses a kind of health care noodle containing kudzuvine root, which is prepared from kudzuvine root normal juice (dried product of immersion stock solution) and flour through mixing and stirring, wherein the constituents include (by weight ratio) kudzuvine root and flour by the ratio of 2-2.5 : 7.5-8. The noodle contains no impurity but has good taste, the original nourishing constituents in kudzuvine root can be preserved.

The invention relates to auricularia polytricha nutritional flaky pastries. The auricularia polytricha nutritional flaky pastries comprise crusts and fillings, wherein the crusts comprise water-oiled crusts and crisps, the water-oiled crusts contain high-gluten flour, auricularia polytricha powder, oil, white granulated sugar, high-activity dried yeast, composite swelling agents, eggs and water; and the crisps contain high-gluten flour and oil. The invention also discloses the preparation method of the nutritional flaky pastries. The preparation method comprises the steps of preparation of the auricularia polytricha powder, the preparation of the flaky pastry crusts, weighting of the flaky pastry filling, forming of the flaky pastries and baking of the flaky pastries. According to the preparation method, the auricularia polytricha powder is doped into the water-oiled crusts of the flaky pastry crusts, so that the prepared flaky pastries have the delicate fragrance of the auricularia polytricha, good color, luster and mouth feel and a good heath care function. Experiments prove that the auricularia polytricha nutritional flaky pastries prepared from the components by adopting the method have crisp, loose, fragrant, sweet, fine and smooth mouth feel. The variety of the flaky pastries is enriched, and a new approach is opened up for the deep processing of the auricularia polytricha.

The invention relates to a preparation method of plesiopidae chilies. The preparation method comprises the following steps: 1) carrying out raw material treatment; 2) carrying out fermentation for the first time; and 3) carrying out fermentation for the second time. By virtue of two times of fermentation, beneficial components are richer, and the color and luster as well as taste are better. Broken chilies can not be used as processing raw materials so as to avoid the introduction of raw water, and the raw water can not be added in later fermentation, so that the shelf life of the plesiopidae chilies is prolonged. The usage amounts of all raw materials are reasonably matched, and no additives are adopted, so that the plesiopidae chilies are delicious, tasty and refreshing and belong to pure natural green food. The method provided by the invention is simple in preparation process; the prepared plesiopidae chilies can serve as main dish sauce of any other plesiopidae dishes, and the problem that the flavors of the plesiopidae chilies are different because the preparation processes of the plesiopidae chilies are different can be avoided; and a special snack with a specific flavor can be formed.

The invention discloses a wetting improver for wheat flour milling, belonging to the technical field of food processing. The wetting improver is prepared from 1-3% of sodium bicarbonate, 3-6% of sodium chloride, 38-40% of edible alcohol, 2-3% of sodium cyclamate, 1-3% of vitamin C, 0.5-1% of ethyl maltol, 1-2% of tert butyl hydroquinone, 0.5-1% of glucose oxidase and 42-45% of water. The wetting improver is sprayed onto wheat before wheat wetting, and wheat flour milling can be carried out after 15 hours. The improver effectively helps to improve the original quality of the wheat, overcome the dormant state of fresh wheat, and can promote the oxidation in the wetting process of the fresh wheat, realizing zero hour ripening without the latter stage of ripening of 2-3 months. The skin-core is soft, enabling the cortex easily separated from the endosperm; the separation rate is raised, causing that the flour extraction rate is increased by 2% on the original basis, the purity quotient is not less than 98%, crude fiber rate is lowered, and the mouthfeel and color are improved. Besides, by using the wetting improver for wheat flour milling, the intensity of wheat bran finishers is reduced and the power consumption is decreased, helping to save energy and lower energy consumption. Therefore, the wetting improver for wheat flour milling has the good application prospects and use value.

The invention discloses a fruit / vegetable cake and a preparation process thereof. The fruit / vegetable cake consists of the following components in parts by weight: 30-40 parts of white granulated sugar, 25-35 parts of glucose syrup, 25-35 parts of fresh marmalade, 1-3 parts of wafer, 0.5-1.5 parts of natural citrus pectin, 0.4-0.6 part of malic acid, 0.4-0.6 part of citric acid, 0.4-0.6 part of sodium citrate, 0.3-0.4 part of lemon yellow and 0.1-0.2 part of vanillin; and the preparation process comprise the steps of sugar melting, boiling, blending, plate making, wafer pasting, baking, cooling and screening. Through the invention, the sugar and fresh marmalade are added separately; and through temperature control and blending with acid water, the fruit or vegetable components in the fruit / vegetable cake are effectively increased so that the components are more reasonable as well as better taste and color are obtained.

The invention belongs to the technical field of black teas, and particularly relates to a making technology of honeysuckle flower black tea. The making technology comprises the following steps of withering, twisting, fermenting, drying and baking, wherein the step of twisting comprises the following working procedures of performing twisting twice at least, and performing spreading for cooling between the adjacent twisting working procedures; and the fermenting is performed in a temperature-changed manner. According to the making technology disclosed by the invention, specific working procedure details and corresponding parameters are adjusted and optimized, and the honeysuckle flower black tea which is warm in nature, capable of nourishing the stomach, excellent in mouth feel and color and appropriate for people to drink daily and has health-care functions is produced.

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 discloses a preparation method of spicy pickles. The method comprises the following steps: adding table salt into fresh vegetables and pickling for 10-15 days, wherein the proportion of the added table salt is that 15-25g of table salt is added into every 100g of vegetables; washing the pickled vegetables with water for desalting, and boiling in boiling water for 3-7 minutes; fishing out the boiled vegetables, cooling and draining the water; dewatering the boiled vegetables, wherein the water content in the dewatered vegetables is 20-30%; and adding table salt, crushed chili, zanthoxylum oil, white sugar and sesame oil into the dewatered vegetables and stirring uniformly, wherein the proportions of the added materials are that 3-5g of table salt, 4-6g of crushed chili, 2-4g of zanthoxylum oil, 3-5g of white sugar and 3-5g of sesame oil are added into every 100g of dewatered vegetables. The preparation method disclosed by the invention can be used for producing pickles with good color and taste; and meanwhile, the pickles produced by the preparation method are convenient to store.

The invention provides a preparation method of a household canned yellow peach. The preparation method provided by the invention comprises disinfecting and sterilizing with saline water, boiling with boiled water, peeling and removing peach pits; the preparation method is simple; the prepared household canned yellow peach is relatively safe to eat; no pigment, preservative and the like are added to the canned yellow peach; the canned yellow peach does not contains any additives; the yellow peach is quite rich in nutrition, and capable of achieving the effects of relaxing bowels, regulating the blood sugar level and reducing the blood fat, inhibiting free radicals, removing black spots, delaying the senescence, enhancing the immunity and the like if the yellow peach is eaten constantly; besides, the yellow peach is also capable of activating the appetite; and therefore, the yellow peach is a health-care fruit and has the health-maintenance function; the yellow peach is excellent in color and taste; moreover, the household canned yellow peach is simple to prepare, safe to eat and worthy of popularization.

The invention relates to a production method of astringency-removed persimmon wine. The production method is characterized in that temperature regulation and ultrasonic processing are combined to remove the astringency of persimmons, component regulation is performed on clear persimmon juice obtained through enzymolysis and filtering, and then fresh saccharomyces cerevisiae is added to perform fermentation under 28 DEG C so as to produce the fermented persimmon wine. The production has the advantages that the method is simple, practicable, effective, capable of lowering persimmon astringency removing difficulty and capable of solving problems such as persimmon fruit waste and insufficient profits; the astringency-removed persimmon wine produced by the method is clear, transparent, coordinated in fruit fragrance, short in production cycle and outstanding in wine body style.

The invention belongs to the field of foods, and particularly relates to a steamed bun containing soybean oligosaccharides and a production method of the steamed bun. The steamed bun containing oligosaccharides, disclosed by the invention, comprises the following raw materials in parts by weight: 1-5 parts of yeast, 800-1100 parts of flour, 300-900 parts of soybean dietary fibers, 0.5-4 parts of dietary alkali, 80-110 parts of sourdough and 30-150 parts of soybean oligosaccharides. According to the steamed bun disclosed by the invention, the soybean oligosaccharides and the soybean dietary fibers are added and are in joint synergistic reaction, so that the effect of loosening bowel to relieve constipation is good, and eliminating of diseases of patients suffering from constipation is facilitated. The soybean dietary fibers are difficult to dissolved with flour, the method disclosed by the invention solves the technical problem, and the soybean dietary fibers and the flour are dissolved well, so that a present situation that nutrient components of the steamed bun are relatively single is changed; besides, the steamed bun disclosed by the invention is particularly suitable for middle-aged and aged patients suffering from constipation, pregnant women, and crowds with large working pressure and few movement to eat.

The invention provides a preparation method of a household canned grape, which comprises the steps of: 1) raw materials: selecting 300g high quality fresh grape without mildewing, deterioration or damage by worms, 50g rock candy, 20g honey and 10g edible salt, 2) peeling and stoning the selected grape, 3) pouring 10g edible salt into a pot, adding an appropriate amount of clear water for stirring to allow the salt to be dissolved sufficiently, then pouring the peeled and stoned grape in for soaking for 12min, washing with water, 4) pouring the washed grape into a pan, sequentially adding the honey, the rock candy and boiled water for boiling for 5min, and 5) cooling the boiled grape and soup at room temperature, filling into a bottle, tightening a bottle cap and storing in a refrigerator. According to the method, saline water is adopted for disinfection and sterilization in a manufacturing process; the canned grape is safer to eat; no pigment, preservative and the like are added into the canned grape; and the canned grape is free from an additive, good in color and taste, healthy and nutritive, can be eaten safely, is simple to manufacture and safe to eat, and is worthy of popularization.

The invention belongs to the field of food, and particularly relates to steamed bread with a great amount of soybean dietary fiber and a production method of the steamed bread. The steamed bread comprises the following raw materials in parts by weight: 1-5 parts of yeast, 800-1100 parts of flour, 300-900 parts of soybean dietary fiber, 0.5-4 parts of dietary alkali, and 80-110 parts of old fermented dough. As added with the soybean dietary fiber, the steamed bread has a good effect of relaxing bowel, and is conductive to disease elimination for constipation patients; the production method of the steamed bread solves the technical difficulty that the soybean dietary fiber is relatively difficult to mix with flour, enables the soybean dietary fiber to be mixed with flour well, and improves the current situation that the nutritional ingredients of steamed bread are relatively single.

The invention provides a method for preparing household canned hawthorn. The method comprises the steps as follows: 1), raw materials: 300 g of high-quality and fresh hawthorn free of mildew, deterioration and worm damage, 50 g of rock candy, 20 g of honey and 10 g of edible salt are selected; 2), hawthorn flower mouths and kernels of the selected hawthorn are removed; 3), 10 g of edible salt is put into a basin, an appropriate amount of clear water is added for stirring, and after the salt is completely dissolved, the hawthorn without hawthorn flower mouths and kernels are poured into the solution for soaking for 14 minutes and washed by water; 4), the washed hawthorn is poured into a pot, honey and rock candy are sequentially added, and the mixture is stewed in boiling water for 15 minutes; and 5), the stewed hawthorn and a cooking liquor are cooled at the normal temperature and put into a bottle, a bottle cap is screwed tightly, and the bottle is placed in a refrigerator for storage. According to the preparation process, saline water is adopted for disinfection and sterilization, so that the canned hawthorn is safer to eat; coloring matters, antiseptic substances and the like are not added in the canned hawthorn, thus, the canned hawthorn is free of additive, has good color, luster and taste, is healthy and nutrient, and can be eaten safely; and further, the preparation is simple, and the canned hawthorn is safe to eat and worthy of popularization.

The invention discloses clearing and moistening tea. Each part of the tea consists of 1.5-3g of arillus longan, 1.5-3g of fruit of Chinese wolfberry, 1-2g of radix polygonati officinalis, 1-1.5g of fried semen ziziphi spinosae, 1-1.5g of radix platycodonis, 1-1.5g of bulbus lilii, 0.1-1g of sweet almond and 0.1-1g of radix glycyrrhizae; and the finished product (the clearing and moistening tea) is prepared by processing the medicines and uniformly mixing the processed medicines. A preparation method of the clearing and moistening tea comprises the following steps: I, cleaning and selecting the arillus longan raw material; II, cleaning and selecting the fruit of Chinese wolfberry raw material; III, processing the radix polygonati officinalis raw material for later use; IV, cleaning and selecting the semen ziziphi spinosae raw material and frying the semen ziziphi spinosae raw material so as to obtain the fried semen ziziphi spinosae; V, processing the radix platycodonis for later use; VI, cleaning and selecting the bulbus lilii; VII, cleaning and selecting the sweet almond; VIII, cleaning and selecting the radix glycyrrhizae; IX, uniformly mixing the arillus longan, the fruit of Chinese wolfberry, the sliced radix polygonati officinalis, the fried semen ziziphi spinosae, the sliced radix platycodonis, the bulbus lilii, the sweet almond and the radix glycyrrhizae fully; and X, conducting packaging. The clearing and moistening tea provided by the invention is reasonable in prescription, simple in process, good in taste, easy for preservation and convenient to drink, and active ingredients are reserved; and the clearing and moistening tea has functions of calming nerves and promoting sleep, relaxing bowels, moistening lung and reducing phlegm, and nourishing liver and kidney.

The invention provides a preparation method for a household fruit can. The preparation method provided by the invention adopts manufacturing processes of salt water disinfection and sterilization, the prepared household fruit can is safer to eat, and is not added with coloring matters, preservatives, additives and the like, and pineapples are very rich in nutritions, and are also rich in various trace elements such as calcium, iron, zinc, potassium as well as vitamins B and C, carotene, malic acid; yellow peaches are very rich in nutritions, and also contain rich antioxidants, dietary fiber, iron and calcium as well as various trace elements; hawthorns have efficacies of appetizing, helping to digest, activating blood circulation to dissipate stasis and the like. The components have special medical caring efficacies to human health, particularly to kidneys and spleens and stomachs. The household fruit can prepared by the method is good in color and lustre as well as taste, simple to manufacture, safe to eat, and worth to popularize.

The invention relates to a preparation method of healthcare herbal candy containing traditional Chinese medicine components. The method comprises the following steps: crushing pumelo peel, olive and chrysanthemum in a traditional Chinese medicine crusher to obtain pumelo peel powder, olive powder and chrysanthemum powder; B) weighing xylitol, maltitol, honey, the pumelo peel powder, the olive powder and the chrysanthemum powder, mixing the pumelo peel powder, the olive powder and the chrysanthemum powder with an 95wt% ethanol solution, adding the weighed xylitol, maltitol and honey into a beaker 1, and adding the powder mixed with the ethanol solution into a beaker 2 for use; C) heating the beaker 1 in an oil bath pot with paraffin oil and stirring at the same time; when the sugaring off terminal arrives, stopping heating, and starting cooling; when the temperature is 110-130 DEG C, adding the mixed powder in the beaker 2, and uniformly stirring to obtain a herbal candy mixture; and when the temperature is 100-120 DEG C, adding mint and uniformly stirring at a lower speed; and D) when the obtained mixture is cooled to 90-110 DEG C, performing injection molding, and cooling the mixture in a refrigerator to obtain the healthcare herbal candy.

The invention provides a peony-flavored cake and a making method thereof, and relates to the technical field of food processing. The cake is mainly made of low-gluten flour, eggs, sugar, baking powder, peony seed oil and peony pollen; wherein the peony pollen serves as peony essence, is rich in nutrition and has the effects of reducing blood lipid and blood sugar, activating blood, dispersing blood stasis, beautifying the skin, clearing away the heat, improving eyesight, building body, prolonging life and the like after long-term consumption. The content of polyunsaturated fatty acids, such as linolenic acid, in the peony seed oil is 140 times of that of polyunsaturated fatty acids in olive oil, and the polyunsaturated fatty acids have the health care effect of well regulating blood sugar and blood lipid. The cake is made from the raw materials, the raw materials are green and natural and have no toxic and side effects on the human body, the cake has the advantages of preventing three-hypers and cardiovascular and cerebrovascular diseases, moistening the skin, beautifying, preventing skin aging, improving immunity and the like after long-term consumption, and the problems that an existing cake is single in taste and incomprehensive in nutritional value and lacks the health-care effects and the dietary-therapy health care value is underdeveloped at the present stage are solved.

The invention discloses a donkey-hide gelatin dryness-moistening puffed dried fillet, which is prepared from the following raw materials by weight: 300-310 parts of silver carp, 7-9 parts of gelatin Runzao puffing dried fish, made by weight of raw materials: 300 silver carp 310, 7-9 parts of oolong tea, 2-2.5 parts of baby corn, 20-24 parts of mung bean, 10-13 parts of donkey-hide gelatin, 20-24 parts of grapefruit, a small amount of tea polyphenol, Vc and VE, and an appropriate amount of seasonings and water. The processing process of the puffed dried fillet provided by the invention involves a variety of raw materials including baby corn, mung bean, donkey-hide gelatin and the like, when the materials are boiled to tasty, a lot of nutritional ingredients can be absorbed, and the comprehensive nutritional value is high, after long-term eating, the puffed dried fillet can reach the health maintenance effect, and has dryness-moistening efficacy. Also fishy smell elimination treatment is carried out repeatedly during processing to remove peculiar smell, so that the puffed dried fillet can have good color and taste.

The invention discloses a Dongpo crisp and preparation technology thereof. The Dongpo crisp comprises the following ingredients by weight: 40-50 parts of peanut kernel, 20-30 parts of glucose syrup, 10-20 parts of cerealose, 5-15 parts of white sugar, 2-4 parts of salt free butter, 0.2-0.5 parts of flavouring composition, 0.03-0.07 parts of vanillin and 0.03-0.07 parts of foaming agents. The preparation technology comprises the steps of sugar melting, sugar boiling, foaming, peanut kernel processing, material stirring, cooling and strip cutting for moulding. The preparation technology has the following advantages that: sugar is subjected to a foaming processing, loose and soft degree and crisp degree of a product are increased, simultaneously a traditional technology is changed, thus components of the produce is more reasonable and taste and color of the produce are better by using glucose syrup and cerealose.

A cactus noodle is made up of the raw cactus juice and wheat flour through proportional mixing, stirring and conventional shaping. Its advantages are optimal lustre, and sure health-care actions of delaying senility and invigorating the functioning of stomach and spleen.

The invention relates to high-quality fruity lotus seed albumen powder and a production method. The lotus seed albumen powder has high albumen content, balanced essential amino acid, good solubility and stability, and good color and taste. The production method blends fruity flavor, and improves the color, taste and flavor. The product added with vitamin C and lecithine can increase the nutrition, and can improve the stability and the reconstitution property of the product. The solubility and the stability of lotus seed albumen are improved by using a fluid bed to spray the lecithine.

The invention discloses mannose oligomer oat vinegar and a preparation method thereof. The problems that in existing oat vinegar, nutritional ingredients are single, the mouthfeel and health-care functions are expected to be further improved, and a large quantity of konjac flying powder, waste yeast and red algae are abandoned and not effectively utilized are solved. According to the technical scheme, the preparation method comprises the steps that mixed slurry of the konjac flying powder, the waste yeast and the red algae is hydrolyzed through beta-mannosidase generated by aspergillus usamii and then mixed with oat slurry, and amylase and glucoamylase are added to obtain saccharified liquid; in the fermentation process, saccharomyces cerevisiae, aroma-producing yeast and acetobacter pasteurianus are added for further fermentation, and then the mannose oligomer oat vinegar is prepared. The preparation method is simple and low in production cost, the konjac flying powder, the waste yeast and the red algae are effectively utilized, the prepared oat vinegar is rich in nutritional ingredient and pure in flavor, the health-care effect of the mannose oligomer oat vinegar is enhanced, and the quality and health-care effect of the product are improved.

The invention provides a blueberry jam condiment. The preparation method comprises the following steps: cooking until soybeans are cooked, smashing, adding water and grinding into slurry, and directly adding mucor spore suspension for fermenting, so as to shorten the primary fermentation period of the soybeans; controlling growth of mucor, adding sterilized blueberry pomace and flavoring agents for fermenting again, adding blueberry pigments after the fermentation is ended, thereby obtaining the product. According to a manner of sequentially extracting and adding the blueberry pigments, the blueberry pigments are prevented from being rapidly oxidized and damaged by microbes, the problem that the fresh blueberries are astringent is effectively solved, and the color of the product is improved. In the process of fermenting the blueberry pomace and soybean paste, when the mucor spore suspension is used for performing rapid fermentation, small peptide substances produced along with continuous decomposition of proteins are combined with pigments which are not extracted from the pomace after blueberry extraction so as to form a blueberry pigment peptide, so that the small peptide substances are relatively stable and are remained to the greatest degree, and human absorption is facilitated.

The invention discloses a lipid-lowering blood-sugar reducing compound preparation. The compound preparation is prepared from, by weight, 20-60% of oat powder, 3-10% of a blueberry extract, 4-9% of a anoectochilus formosanus extract, 1-7% of a barbary wolfberry extract, 3-9% of skim milk powder, 21-55% of a food additive and 0.3-1% of a stabilizer. The compound preparation is conducive to lipid lowering and blood sugar reducing, and obesity, fatty liver disease, high blood pressure, cerebral infarction, coronary heart disease atherosclerotic heart disease, diabetic nephropathy and the like can be improved.

The invention discloses a processing technology of canned grapes suitable for children to eat. The technology includes a processing procedure of: material selection; cleaning and pruning; peel and stone removing; color protection; preheating; soup preparation; canning and sterilization. The color protection treatment is performed under a vacuum condition. The soup preparation process includes: filtering clean water with four layers of gauze, boiling the water, then adding white granulated sugar, adding 1.5% citric acid after the sugar is dissolved, and keeping the temperature of the soup above 90DEG C. The color protection treatment is carried out under a vacuum condition, and experiments prove that the processing operation can reach a good color protection effect, the original color of grapes can be kept without adding any pigment, and time can be saved under the vacuum condition. Also, no pigment or other chemical component is added in the preparation process of the solution involved in the invention, the solution is sweet and sour, and palatable. Therefore, the making process disclosed in the invention involve no pigment, preservative or other additive, and the obtained canned grapes have good color and taste, is healthy and nutritious, thus being especially suitable for children to eat.

The invention discloses a milk and banana syrup compound beverage, which is composed of the following raw materials by weight: 70-80 parts of milk, 25-30 parts of banana syrup, 5-8 parts of corn steep liquor, 2-3 parts of hawthorne leaf powder, 1-2 parts of bauhinia, 2-3 parts of almonds, 2-3 parts of balloonflower roots, 1-2 parts of rice-pudding leaves, 1-2 parts of sweet potato leaves, 1-2 parts of sweet chrysanthemum leaves, 1-2 parts of microcos leaves, 2-3 parts of dried orange peels, 1-2 parts of flatstem milkvetch seeds, 1-2 parts of glossy privet fruits, 1-2 parts of polygonatum, 1-2 parts of tree peony barks, 1-2 parts of oroxylum seeds and 0.3-0.4 parts of haw seeds. The beverage of the present invention not only has good color and mouthfeel, but also has high health care value, wherein, dried orange peel, balloonflower root, haw, flatstem milkvetch seed, glossy privet fruit, polygonatum or the like have good blood fat reducing efficacies, and haw seeds has the efficacies for moistening lung, soothing liver, harmonizing stomach and engendering flesh. The beverage of the present invention is especially suitable for population with hyperlipidemia to drink, and long-term drinking is good for health and can enhance immunity.