39results about How to "High in pectin" patented technology

The invention relates to a milk nutrition bar prepared from the following components in percentage by weight: 10-20 percent of albumen powder, 5-25 percent of milk powder, 5-25 percent of malt extract powder, 6-15 percent of sirup, 4-8 percent of cream, 8-22 percent of flavor substance, 2-6 percent of water retention agent, 1-4 percent of oligose, 0.5-6 percent of conjugated linoleic acid and 0.2-0.8 percent of lecithin. The milk nutrition bar provided by the invention has the advantages of whole nutrition, good taste, low production cost, high production efficiency, portability, and the like, has a certain action on helping a dinner to effectively control the weight and shape the figure and can satisfy the health needs of various crowds.

The invention discloses a method for extracting pectin from lemon peels. The method comprises the following steps of: washing lemon peels and crushing the lemon peels to the particle size of 2-3mm; then, placing the crushed lemon peels into boiling water for soaking for 5-8min; washing the lemon peels by using clear water several times; adding water accounting for 3-4 times the amount of the lemon peels, activated carbon accounting for 3-5% the amount of the lemon peels and attapulgite accounting for 4-5% the amount of the lemon peels into the lemon peels; grinding to obtain a pulp; heating the pulp to 80-95 DEG C; adding table vinegar to adjust the pH value to 1.5-2; keeping the temperature for 60-80min; and filtering to obtain pulp and filter residues. A pectin product obtained by the invention is white and contains over 70% of pectin and few impurities.

The invention provides mulberry leaf green-tea and a preparation technology thereof, and specifically relates to the technical field of tea preparation. The preparation technology of the mulberry leafgreen-tea comprises the following steps: a. Picking fresh mulberry leaves; b. withering the picked mulberry leaves; c. cutting the withered mulberry leaves into strips; d. carrying out drum fixation;e. carrying out spreading-cooling; f. carrying out secondary microwave fixation; g. carrying out cooling and water-regaining; h. carrying out rolling; and i. carrying out stir-frying and shaping. Thestep of withering moisture in the mulberry leaves, the fixation temperature and the rolling methods in the preparation technology are optimized so that the prepared mulberry leaf green-tea has uniquecharacteristic varietal aroma of mulberry leaves, and is tight and compact in granules, dark green and oily in color and lubricant in color and luster, yellowish green, translucent and bright in soupcolor, sweet and pure in taste, and mellow in after taste; moreover, the preparation technology of the mulberry leaf green-tea is stable and controllable in preparation processes, high in productionefficiency, and suitable for large-scale production.

A preparation method of dry Premna microphylla leaf powder is characterized in that the dry Premna microphylla leaf powder is prepared from Premna microphylla leaves through steps including cleaning, dehydration, drying, moisture regain, baking to dryness, coarse powder preparation and micronization. The dry Premna microphylla leaf powder prepared with the method retains green the same as the fresh leaves and effectively retains effective components such as chlorophyll and the like of the fresh leaves; the prepared dry powder has high pectin content which is basically identical to that of the fresh Premna microphylla leaves; Premna microphylla leaf curd, noodles and cellophane noodles prepared from the dry powder have high quality, materials are saved, and 60 jin or more of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder, while only 20 jin of Premna microphylla leaf curd can be prepared from 1 jin of the dry Premna microphylla leaf powder with a conventional general process; the dry Premna microphylla leaf powder tastes fine and smooth, has the fresh scent of the Premna microphylla leaves and effectively guarantees the nutritive and medical values of the fresh Premna microphylla leaves.

The invention relates to a sandwich candy floss with donkey hide glue and a preparation method thereof. The candy floss comprises the following ingredients according to parts by weight: 0.3-0.5 parts of donkey hide glue, 2-3 parts of modified starch, 35-40 parts of white granulated sugar, 2-4 parts of gelatin, 0.3-0.5 parts of pectin, 55-60 parts of water, 0.1-0.2 parts of vitamin C and 0.1-0.2 parts of vitamin E. Based on the traditional candy floss formula, the sandwich candy floss is added with the donkey hide glue and the pectin, the water using amount is increased, the using amounts of the modified starch and the gelatin are reduced, the added pectin can retain water completely, so that the cost is lowered, simultaneously, the candy floss body is good in elasticity, and is softer, can be dissolved upon entry into the mouth, and has the same health protection function as that of the donkey hide glue, which can nourish blood and beautify a human body. The preparation method of the sandwich candy floss has the advantages of low cost and high production efficiency.

The invention relates to a method for preparing ginseng chewable tablets. The invention adopts a technical proposal that the method comprises the following steps: washing ginseng, cutting the ginseng into slices, putting the ginseng into a steamer, steaming the ginseng for 8 to 10 hours, taking out and drying the ginseng; preparing pear juice, namely washing clean fresh pears, pitting the pears, using a juicer to squeeze juice, filtering the juice and boiling the filtered pear juice over medium heat for 3 to 4 hours; preparing brown sugar water, namely taking brown sugar and water according to that the weight ratio of the brown sugar to the water is 1:3-7, mixing the two well and heating the two for 5 to 15 minutes; and preparing a solution by taking10 to 15 portions of pear juice, 10 to 20 portions of honey and 8 to 25 portions of brown sugar water; and putting 1 portion of ginseng slices into the prepared solution, decocting the solution for 5 to 10 hours, taking out and drying the ginseng slices. The ginseng chewable tablets prepared by the method can be taken at any time and have good taste, and nutrient components of the ginseng are easy to absorb.

The invention discloses a modified apple pectin which has a purity of higher than 90%, a methyl esterification degree of lower than 6%, an acetylation degree of less than 2%, a molecular linearity ofgreater than 12, and an average molecular weight of 8.0-15 kDa, and a degradation rate of higher than 90% after 12 h in the intestinal tract. The invention further discloses a preparation method of the pectin, which comprises the following steps: uniformly mixing water and apple powder; sequentially carrying out enzymolysis by using alpha-amylase and the like to obtain an apple powder enzymatic hydrolysate, carrying out concentration and suction filtration, and performing hot leaching on the filter residue with acid water to obtain a crude pectin extract; firstly adding pectin methylesterase and pectin acetylesterase to the crude pectin extract for enzymolysis, and then adding rhamnogalacturonase and the like thereto for enzymolysis to obtain a pectinase enzymatic hydrolysate; subjecting the pectinase enzymatic hydrolysate to high-pressure dynamic micro-jet treatment before concentration, adding ethanol to precipitate, re-dissolving the precipitate for ultrafiltration and dialyzing, and carrying out concentration and drying to obtain the modified apple pectin. According to the invention, the modified apple pectin has an increased intestinal fermentation speed and a higher degradation rate than commodity apple pectin.

The invention discloses a method for extracting colorless pectin by using Jingxi Crataegus pinnatifida Bge, wherein the method comprises: raw material pretreatment preparation, leaching, concentration, alcohol precipitation, pectin preparation and other steps. According to the present invention, the leaching liquid is maintained in the acidic environment so as to effectively reduce the interference of the impurities in the leaching liquid on the pectin extraction; by adding the complex, the blocking on the pectin by the calcium ions and the magnesium ions in the leaching liquid is reduced; byselecting the Jingxi Crataegus pinnatifida Bge to extract the colorless pectin, the characteristic of the extremely low pigment content of the Jingxi Crataegus pinnatifida Bge can eliminate the decolorization step of the preparation process; and the galacturonic acid content in the pectin powder can reach more than 87%, the gelation degree can reach more than 171%, and the utilization rate of theraw material pectin can reach more than 92%.

The invention provides a premna microphylla skin-protecting gel facing preparation. The preparation is characterized by being prepared from the following components in percentage by weight: 73-88.98 percent of water, 10-20 percent of premna microphylla leaves, 0.01-1 percent of a coagulating agent, 0.01-1 percent of hyaluronic acid and 1-5 percent of bleeding sap of sponge gourd. The premna microphylla skin-protecting gel facing preparation has beautifying effects of cleaning skin stains, preventing ultraviolet radiation, treating wounds, repairing skin injuries, clearing heat, removing toxicity, diminishing swelling, stopping bleeding, moisturizing, supplying skin nutrition, relieving wrinkles and senescence and the like.

The invention discloses a dragon fruit peel edible film and a preparation method thereof and application of the dragon fruit peel edible film. The preparation method comprises the steps of cleaning updragon fruit peel, removing scales and then finishing the dragon fruit peel into slices, and removing an outer wax layer; pulping the obtained peel at 5000-20000rpm for 0.5-3 min at 0-10 DEG C, performing shearing at 10000-20000rpm for 1-5 min, performing coating or pouring to form a film, performing vacuum drying / air drying, and uncovering the film to obtain the dragon fruit peel edible film. The dragon fruit peel edible film provided by the invention has a simple and convenient preparation method, and has no additives, and the prepared edible film can retain not less than 95% of beet red pigment in the red dragon fruit peel; and the obtained edible film can be used as a colored candy film coating, a preserved fruit individual inner package, a seasoning package, a brewed tea and fruit tea inner package, a soup seasoning package, a fresh-cut fruit and vegetable preservative film and the like.

The invention discloses compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam is prepared from the following components in parts by weight:100-200 parts of red jujube, 50-100 parts of raspberry, 100-150 parts of white granulated sugar, 0.1-1 part of citric acid, 0.01-0.1 part of cellulose and 0.1-14 parts of a fermenting agent. The invention further provides a preparation method of the compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam utilizes red jujube skin very well, does not contain a thickening agent, is rich in pulp, delicious with slight sweetness and sour, long in storage life and delicate in mouth feel, is unlikely to layer and deteriorate, and is rich innutrient content.

The invention discloses a modified apple pectin, wherein the pectin has a purity higher than 90%, a degree of methylation lower than 6%, a degree of acetylation lower than 2%, a molecular linearity greater than 12, and an average molecular weight of 8.0 ‑15kDa, the degradation rate is higher than 90% after 12h in the intestinal tract. The invention discloses a preparation method of the above-mentioned pectin, which comprises: adding water to apple powder and mixing it evenly, first enzymatically hydrolyzing apple powder with α-amylase and the like to obtain apple powder enzymatic hydrolysis solution, then concentrating and suction filtering, and passing the filter residue through hot acid water The pectin crude extract is obtained by leaching; the pectin methylesterase and pectin acetylesterase are added to the pectin crude extract for enzymatic hydrolysis, and then rhamnogalacturonidase and other enzymatic hydrolysis are added to obtain the pectin enzymatic hydrolysis solution Concentrate the pectin enzymatic hydrolysis solution through high-pressure dynamic micro-jet treatment, add ethanol for precipitation, redissolve the precipitate, carry out ultrafiltration, dialysis, and obtain modified apple pectin after concentration and drying. The invention improves the intestinal fermentation speed of the modified apple pectin, and the degradation rate is higher than that of commercial apple pectin.

The invention belongs to the technical field of health-care product preparation, and particularly relates to a preparation method for ganoderma lucidum spore powder sustained-release microcapsules. The microcapsules are prepared by the following steps: firstly processing green bananas to obtain green banana concentrated slurry, preparing a wall material and a core material solution, performing mixing, performing grinding through a colloid mill, performing homogenization, and performing spray drying to obtain the product. According to the method, ganoderma lucidum spore powder is used to prepare the microcapsules, after microencapsulation, the influence of environmental factors on the stability of the ganoderma lucidum spore powder can be avoided, the stability of the ganoderma lucidum spore powder can be improved, and the functionality of the ganoderma lucidum spore powder can be maintained; according to the preparation method provided by the invention, the extraction rate of resistantstarch in the green bananas is high, the content of pectin in the resistant starch is high, the green banana concentrated slurry is used to prepare the wall material under the synergistic action of sodium alginate and stachyose, the embedding rate is high, and the microcapsules prepared from the wall material have good stability, no delamination, and a good sustained-release effect; and the method has a simple process, uses the green bananas as the main raw material, improves the practical value and utilization rate of the green bananas, and is suitable for industrial production.

On the one hand, the invention discloses a pu'er tea with gastrointestinal protective functions. The pu'er tea comprises the following components in percentage of raw materials by mass: 65%-75% of eight-grade pu'er tea cyanine and / or ninth-grade pu'er tea cyanine, 20%-30% of six-grade pu'er tea cyanine and / or seven-grade pu'er tea cyanine, and 1%-10% of five-grade pu'er tea cyanine; on the other hand, the invention also discloses a preparation method of the pu'er tea, sequentially including the processes of preparation of tea cyanine raw materials, preparation of sun-dried crude tea, mixing and pile fermentation, drying, sieving, storage and tableting. Different grades of tea cyanine raw materials from different origins are selected for blending, and each grade of tea cyanine raw materialsare blended from spring tea, summer tea, and autumn tea, the synergistic effect of teas is given full play, the pu'er tea with a higher content of tea polysaccharides and pectin is prepared in combination with regulation of a fermentation technology, and the pu'er has significant effects of nourishing and protecting the stomach, promoting digestion and eliminating bad breath.

The invention provides a method for preparing a meal replacing biscuit with balanced nutrition for weight losing. According to the method, raw materials including 50 parts of flour, 1-5 parts of greentea powder, 10-20 parts of dietary fiber, 5-10 parts of Chinese chestnut powder, 5-10 parts of sorghum flour, 5-10 parts of wheat flour, 1-3 parts of radix notoginseng powder and 1-2 parts of vitaminD complex are taken, 10% ethanol is added, the materials are uniformly mixed, yeast powder is added, fermentation is performed at the temperature of 35-40 DEG C for 2 h, then water accounting for 1.5times the volume of dough is added, the materials are stirred uniformly, formed dough is obtained with a biscuit mold, reduced-pressure distillation, baking and cooling are performed, and the formedbiscuit is obtained. By adding the green tea powder, the Chinese chestnut powder, the sorghum flour and the wheat flour during production, the nutritional value of the biscuit is increased, calories of the biscuit are reduced effectively through cooperation with the radix notoginseng powder and the vitamin D complex, when the radix notoginseng powder and the vitamin D complex are mixed with the dietary fiber, content of pectin and hemicellulose in the dietary fiber can be increased under the action of ethanol, and the water binding capacity and the water absorbing and swelling properties are improved.

Belonging to the technical field of health food, the invention provides an intestinal health conditioning food, which comprises the following components by weight: 8-15 parts of banana, 8-15 parts of snow pear, 8-15 parts of hawthorn fruit, 8-15 parts of malt, 8-15 parts of chitosan oligosaccharide, 8-15 parts of collagen peptide, and 35-50 parts of isomaltooligosaccharide syrup. The intestinal health conditioning food not only can regulate intestinal tracts, relax bowels and guide qi downward, but also can clean toxins, expel toxins and beautify faces.

The invention discloses a novel fermentation process brewing method of kiwi fruit enzyme wine, which comprises the following steps: step 1, material selection: selecting fresh kiwi fruits with good maturity and high yield, and removing impurities and rotten kiwi fruits; step 2, cleaning: the selected fresh kiwi fruits are washed with flowing clear water, impurities such as soil and the like are washed away, and water is drained off; step 3, juicing: conveying the cleaned and drained fresh fruits into a juicer for juicing, separating out peel and seeds of the kiwi fruits, and dropwise adding potassium metabisulfite while juicing to prevent the kiwi fruit juice from being oxidized; according to the preparation method, due to the combined action of auxiliary materials such as yeast and the fruit pulp, effective components such as enzymes in the fruit pulp are fully dissolved out, the quality of the kiwi fruit enzyme wine is improved, and the taste is better.

The invention discloses a preparation method of selenium-enriched fruit juice containing blueberry mainly. The selenium-enriched fruit juice is composed of, by weight, 35-55 parts of selenium-enriched blueberry, 3-7 parts of grape, 5-10 parts of chrysanthemum extract, 2-6 parts of grapefruit, 8-12 parts of honey, 4-8 parts of white granulated sugar, 0.5-1 part of medlar, and 40-50 parts of purified water. The selenium-enriched fruit juice containing blueberry mainly is prepared by taking selenium-enriched fruit, grape, chrysanthemum extract and grapefruit as the raw materials, and rich in many mineral matters, organic selenium element, vitamins, amino acid and anthocyanin; the fruit juice can remove free radical in the body, relieving summer heat and improving eyesight, keeping fitness and beautifying, and regulating blood sugar level and blood fat.

The invention belongs to the technical field of research and development of health-care foods, and relates to a preparation method of a soft capsule preparation capable of improving memory, by using algae colloid as a capsule material. A capsule core consists of panax quinquefolium radix extract powder, blueberry extract powder, longan aril extract powder, Chinese magnoliavine fruit extract powder, Chinese jujube extract powder, soybean micron powder, walnut micron powder, black sesame seed micron powder and fresh ginger micron powder which are uniformly mixed; and the capsule material comprises the auxiliary raw materials of agar, carrageenin, sodium alginate, bourbonal, titanium dioxide, glycerin, sorbitol or xylitol. The preparation method comprises the following steps of putting the auxiliary raw materials of the capsule material in deionized water, and performing maintaining at 85-90 DEG C for 30 minutes so as to obtain collosol; performing degassing at 85-90 DEG C and 0.5 degree of vacuum for 10-12 minutes so as to obtain a capsule material glue solution; and making the capsule material glue solution into glue pieces, adding the capsule core, and by a pressing method, preparing the soft capsule preparation. The capsule material has the characteristics of being good in ductility, tension and toughness, and the preparation has the functions of strengthening the memory and delaying aging.

The invention relates to cotton wine and a preparation method thereof. The cotton wine is characterized in that the component of immature cottons is contained in a wine-brewing material, and the immature cottons account for 0.01-99.99 percent of the total weight of the wine-brewing material. The cottons adopt cotton pulps (fresh cotton wools and seeds thereof) of immature cotton capsules (cotton bolls) with the water content of not less than 40 percent and the diameter of not more than 3.5cm, meanwhile grain crop materials or vegetables and fruit materials can be added, the substances are diced or grinded into particles and cooked, yeast is added and stirred, and the mixture is fermented, distilled and then fermented again to obtain a finished product.

The invention discloses an apple-guava fruit bag and a preparation method thereof. The apple-guava fruit bag is prepared from the following raw materials in parts by weight: 10-20 parts of apple pulp,10-20 parts of guava pulp, 2-7 parts of dense guava pulp, 10-18 parts of syrup, 0.0005-0.0015 part of pigment, 45-55 parts of water, 1-4 parts of strawberries, 1-4 parts of hawthorn fruits, 0.5-2 parts of lemons, 1-4 part sof cherries, 0.2-1 part of honey and 0.5-1.5 parts of longan. The apple-guava fruit bag has the advantage of being capable of relieving dizziness symptoms after drinking. The preparation method comprises the following steps: S1, weighing fruits, cleaning and crushing; S2, mixing the fruit pulp, adding the syrup, the water, the honey and the pigment, and stirring to obtain amixture A; S3, heating, concentrating and cooling the mixture A to obtain a mixture B; and S4, packaging the mixture B to obtain a mixture C, and freezing to obtain a finished product. The preparation method has the advantage of simplicity in operation.

The invention discloses fig zongzi and a preparation method thereof. The fig zongzi is composed of the following raw materials in parts by mass: 65 to 75 parts of glutinous rice, 16 to 26 parts of figs, 8 to 15 parts of zongzi leaves, and 6 to 12 parts of auxiliary materials. The preparation method of the fig zongzi comprises the following steps: a, raw material selection; b, glutinous rice and zongzi leaf soaking; c, stuffing treatment; d, stuffing preparation; e, wrapping and molding; f, first steaming; g, vacuum packaging; h, secondary steaming; i, inspection and acceptance; j, outer packaging and storage; and k, warehousing. The zongzi of the invention is good in taste, moderate in softness and glutinousness and not sticky to teeth, has a plant fragrance, is not greasy to eat, has no other chemical additive, and is simple in operation process, delicious in taste, rich in nutrients, beneficial to human health and suitable for the general public.

The invention discloses Hansenula spores and its application in yellow peach fruit wine. The Hansenia spora pseudoquilliermondii is Hanseniaspora pseudoquilliermondii HT9, and its preservation number in the China Center for Type Culture Collection is CCTCC No: M 2021444. The Hansenula spores can be applied to the processing of yellow peach fruit wine, and comprises the following steps: raw material juice extraction, color protection and enzymatic hydrolysis, component adjustment, yeast activation inoculation, fermentation, termination of fermentation and gel filtration. The Hansenula spores of the invention have the advantages of increasing the complexity of the aroma of the yellow peach fruit wine, improving the richness of the fruit aroma, improving the quality of the yellow peach fruit wine, and the like when applied.

The invention discloses a preparation method of high-fiber digestion-promoting haw jelly, which comprises the following steps: selecting fresh haw as a raw material, cleaning, removing seed nests, calyx and carpopodium, cutting the haw into small pieces, adding clear water, pre-cooking for 20-30 minutes, and cooking the haw pulp to be soft and rotten; cooling the precooked hawthorn pulp, pouring the precooked hawthorn pulp and the decocted residual soup into a stirring machine for pulping, and smashing the hawthorn fruits into fine particles; cleaning the ingredient carrot, adding purified water, and squeezing into carrot paste; soaking tremella to be soft with warm water and pulping into paste with a stirring machine. And decocting and concentrating the pulped haw jelly primary pulp, carrot paste, tremella paste and konjaku flour, adding xylitol for seasoning during the process, and concentrating to be thick paste. And smearing the fruit paste on a mold to form a thin layer with a certain thickness, drying until the product is in a tough rubber shape, and taking out and cutting. The haw jelly provided by the invention is added with the tremella and the konjaku flour, so that the haw jelly is low in calorie, high in dietary fiber content and beneficial to gastrointestinal motility of a human body; the carrot paste is used as an ingredient, so that the color and luster of the haw jelly can be adjusted, the nutritional value of the haw jelly is improved, and the taste of the traditional haw jelly is enriched.

The invention belongs to the technical field of preparation of health care products, and in particular relates to a preparation method of ganoderma lucidum spore powder and wheat germ composite slow-release microcapsules. The microcapsules are prepared by the following method: first, green banana and wheat germ are processed to obtain green banana concentrated slurry and wheat germ enzymatic hydrolysis solution, then wall material and core material solutions are prepared, mixed, passed through a colloid mill, homogenized, and then spray-dried Get the product. The invention prepares the ganoderma lucidum spore powder into microcapsules, improves the stability of the ganoderma lucidum spore powder, compounds wheat germ, improves nutritional value, and maintains its functionality. The preparation method provided by the invention has a high extraction rate of resistant starch and a high pectin content, and is prepared into the outermost wall material under the synergistic action of sodium alginate and stachyose, and the primary emulsion is formed by enzymatic hydrolysis of wheat germ, including The embedding rate is increased, and the stability of the microcapsules is improved, without delamination, and has a good sustained-release effect.

A preparation method of compound pomace distilled wine, comprising weighing mulberry peel residue, blueberry peel residue, and bayberry peel residue in a weight ratio of 1.5-3:4-6:2-4, respectively, and then for subsequent use; The blueberry peel residue is mixed with sugar water in a weight ratio of 1:1-3 to obtain a blueberry peel residue fermentation material, and the sugar content of the mixed blueberry peel residue fermentation material is adjusted to 25-35%; the blueberry peel residue fermentation material is put into a tank, and then Adjust the temperature in the tank to 23-25°C, add active dry yeast to start temperature-controlled fermentation, the mass ratio of active dry yeast to fermentation material is 1-2:10000, ferment, add bayberry peel residue to continue fermentation, add mulberry peel residue to continue fermentation Continue to ferment for 3 to 5 days, continue to ferment the fermented liquid for 2 to 3 days, distill, store and age, blend and mix to obtain distilled wine with different degrees of alcohol. It has the advantages of fully utilizing the raw material of berry peel residue, rich in nutrients, not easy to be rancid, high product added value, and can effectively reduce the waste of pollutants to protect the environmental sanitation.

The invention discloses blueberry ice cream which is prepared by the following raw materials in parts by weight: 13-17 parts of freeze-dried blueberry powder, 0.16-0.20 parts of sodium alginate, 13-17 parts of white granulated sugar, 0.04-0.08 parts of guar gum, 8-12 parts of dried skim milk, 0.10-0.14 parts of monostearin, 2-6 parts of cream, 0.2-0.6 parts of sodium carboxymethylcellulose, 1-3 parts of maltodextrin, 50-55 parts of purified water and 0.1-0.3 parts of edible essence. The ice cream perfectly integrates nutrition of blueberries and delicacy of ice cream, has effects of coolness, heat removal, nutrition and health protection, and has a color of a blueberry fruit without pigments. The ice cream which is rich in blueberry nutrition and is prepared by a method is good in flavor and taste.

The invention relates to a method for preparing ginseng chewable tablets. The invention adopts a technical proposal that the method comprises the following steps: washing ginseng, cutting the ginseng into slices, putting the ginseng into a steamer, steaming the ginseng for 8 to 10 hours, taking out and drying the ginseng; preparing pear juice, namely washing clean fresh pears, pitting the pears, using a juicer to squeeze juice, filtering the juice and boiling the filtered pear juice over medium heat for 3 to 4 hours; preparing brown sugar water, namely taking brown sugar and water according to that the weight ratio of the brown sugar to the water is 1:3-7, mixing the two well and heating the two for 5 to 15 minutes; and preparing a solution by taking10 to 15 portions of pear juice, 10 to 20 portions of honey and 8 to 25 portions of brown sugar water; and putting 1 portion of ginseng slices into the prepared solution, decocting the solution for 5 to 10 hours, taking out and drying the ginseng slices. The ginseng chewable tablets prepared by the method can be taken at any time and have good taste, and nutrient components of the ginseng are easy to absorb.

The invention discloses Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine. The Hanseniaspora pseudoquilliermondii is Hanseniaspora pseudoquilliermondii HT9, and the preservation number in the China Center for Type Culture Collection is CCTCC No: M 2021444. The Hanseniaspora pseudoquilliermondii can be applied to yellow peach fruit wine processing, and the method comprises the following steps: raw material juicing, color protection and enzymolysis, component adjustment, yeast activation and inoculation, fermentation, fermentation termination and fining filtration. When being applied, the Hanseniaspora pseudoquilliermondii disclosed by the invention has the advantages of increasing the aroma complexity of the yellow peach fruit wine, improving the fruity aroma richness, improving the quality of the yellow peach fruit wine and the like.