55results about How to "Improve flavor" patented technology

The invention discloses brown cow milk mildew fermented cheese and a preparation method thereof. The brown cow milk mildew fermented cheese is produced from fresh brown cow milk through process steps of inspection, standardization, sterilization, fermentation, curding, demulsification, injection molding, cheddaring, salting, after ripening, packaging and the like. The innovation points of the brown cow milk mildew fermented cheese provided by the invention are as follows: 1) the brown cow milk mildew fermented cheese is improved on the basis of production of a traditional Camembert cheese process, flavor of the mildew fermented cheese is improved, pungent odor is greatly reduced, and taste is more suitable for demands of domestic consumers; and 2) the produced brown cow milk mildew fermented cheese can fill in a domestic production blank and greatly widen a cheese market in Xinjiang.

The preparation process of separate soybean protein includes the following steps: low temperature defatting bean, the first leaching, separating protein liquid from bean dregs, the second leaching, separating protein liquid from bean dregs, deairing, acid depositing, filterig with ultrafiltering film to obtain concentrated liquid, water washing, neutralizing, sterilizing, spray drying and spraying phospholipid to obtain the separate soybean protein product.

The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder.

The invention relates to an extracting debitterizing method of edible linseed oil, comprising mixed extraction: carrying out mixed extraction on linseed oil and a low-carbon alcohol solvent at room temperature according to the proportion of the volume ratio of 100:10-100:50 for 30-60 min; separation: enabling mixed liquor containing the linseed oil and the low-carbon alcohol solvent to stand or utilizing a centrifugal machine to centrifugally separate the mixed liquor into two phase, wherein one phase is an extraction solvent containing bitter matter, and another phase is an oil phase containing little solvent, and recycling the solvent for repeat use; and solvent extraction: carrying out low-temperature vacuum extraction on the oil phase containing little solvent, and recycling the low-carbon alcohol solvent, wherein, the extraction temperature is 35-60 DEG C, and the linseed oil is debitterized after the extraction is ended. The invention can effectively remove the bitterness in thelinseed oil, thereby obtaining the linseed oil the mouth feel and the taste of which have no bitterness. Therefore, the flavor of the linseed oil is effectively improved, and the original nutrition ofthe linseed oil is kept. The whole method is simple and convenient and effective, thereby facilitating implementation, industrial application and popularization.

The invention provides a functional preparation regulating health of gastrointestinal tracts of people and animals. The functional preparation comprises the following components in parts by weight: 20-80 parts of a plant composition, and 20-80 parts of microorganisms, wherein the plant composition comprises the following components in parts by weight: 1-10 parts of horseradish tree leaves, 1-10 parts of guava leaves, 1-10 parts of eucommia ulmoides leaves, 5-20 parts of poria cocos, 2-20 parts of dried orange peel, 1-20 parts of radix astragali, 1-15 parts of fructus gardeniae, 1-10 parts of calystegia hederacea, 5-20 parts of radish seeds, 1-10 parts of bighead atractylodes rhizomes, 5-20 parts of haws, 5-30 parts of chicory and 5-30 parts of helianthus tuberosus tubers, stems or leaves,and the microorganisms comprise one or more of bacillus subtilis, natto bacillus, saccharomyces cerivisiae, S.boulardii, lactobacillus acidophilus, Lactobacillus casei, lactobacillus plantarum, bifidobacterium lactis, bulgarian bacillus, streptococcus thermophilus, and clostridium butyricum. The functional preparation is prepared by fermenting the plant composition with the microorganisms. The products provided by the invention are good in flavor, good in effect, and stable in quality, are suitable for daily health care of people or animals, and have positive effects in the respects of maintaining the stomach and intestinal tracts of people or animals healthy, improving immunity and the like.

The invention relates to a low-sodium and low-phosphate meat product which comprises a main material and auxiliary materials, wherein the main material is fresh minced meat and fresh meat loaves, and the auxiliary materials comprise lysine, arginine, potassium chloride, magnesium chloride, sodium chloride, water, monosodium glutamate, ginger powder, white granulated sugar, white pepper powder and sodium nitrite. The raw materials in the formula are used for making sausage, stewed meat or fried products respectively; sodium salt is partially replaced with sylvite and magnesium salt, so that the addition quantity of sodium chloride is reduced to lower than 1.75%, addition of sodium salt and phosphate is lower than corresponding national standard; astringency and bitter caused by addition of sylvite and magnesium salt can be hidden effectively through collaborative application of lysine and arginine, and the flavor and water conservation of products can be improved; and indexes including the color and luster, flavor, tissue state, taste and the like of the meat product are close to or better than like products in the market.

The invention provides a planting method for selenium-enriched cherry tomatoes. A facility greenhouse drop irrigation planting method capable of artificially and strictly controlling planting conditions is adopted, the fertilization irrigation amount and frequency are matched with cherry tomato growth and development law scientization and systematism, and nutrients are sufficiently and appropriately provided for cherry tomato plants of different periods according to the fertilization mode that biological activity organic fertilizer and inorganic fertilizer of base fertilizer, topdressing and leaf fertilizer are combined. The organic matters comprising various microorganisms and various bioactive substances are adopted as the base fertilizer of cherry tomatoes, the high-quality root systemenvironment is provided, the organic nutrient absorbing efficiency of cherry tomato plants is remarkably improved, and organic matter accumulation of the cherry tomato plants is promoted. According tothe characteristic that organic selenium is more easily absorbed by cherry tomatoes compared with inorganic selenium, the mode that organic selenium of various plants are combined for providing the selenium element for the plants is adopted particularly, and therefore the green, safe, high-yield and high-quality selenium-enriched cherry tomatoes are obtained.

The invention discloses health camembert cheese and a preparation method thereof. The method comprises the following steps: (1) sterilizing raw milk and then cooling to obtain processed milk, inoculating the processed milk with a lactic acid bacteria starter and monascus spore liquid, fermenting until the pH of the material liquid is 6.2 to 6.4, and then adding chymosin and mixing to obtain milk curd, wherein monascus refers to monascus purpureus strain with storage number of CGMCC (China General Microbiological Culture Collection Center) No.8120; and (2) cutting the milk curd obtained in step (1) into blocks, agitating and removing whey, adding salt to the milk curd after whey is removed, uniformly agitating, feeding into a die to form, standing to further remove the whey, soaking with a spore solution of cryytococcus neoformans and/ or pcnicillium candidium, drying and then curing to obtain the health camembert cheese. According to the health camembert cheese, the taste is easily accepted by Chinese consumers; the health camembert cheese contains high-content gamma-aminobutyric acid, monacolin and other functional active ingredients; in addition, citrinin is small in output, so that the nutritional value is raised, and the biosecurity is improved.

The invention discloses a method for preparing a bean curd skin meat product. The method comprises the following steps of: (1) preparing a main material, a stirring material and a rolling and kneading material of the bean curd skin meat product; (2) dicing lean meat and fat meat, adding the stirring material, stirring and pickling; (3) adding the rolling and kneading material, and performing vacuum rolling and kneading; (4) coiling bean curd skin on a casing pipe, covering a plastic sausage casing on the bean curd skin, tying one end of the plastic sausage casing, filling stuffing at low speed under vacuum conditions, and tying the other end of the sausage casing to obtain a filled sausage; (5) putting the filled sausage into a smoking and boiling furnace and roasting, and cooking; and (6) spraying the filled sausage by using cold water to reduce the temperature, peeling the plastic sausage casing, cutting into slices, coils or sections and stringing on bamboo sticks, and immediately quick-freezing. In the method, vacuum filling production is performed by adopting a sausage filling mode and utilizing the plastic sausage casing, the bean curd skin meat product has obvious meat loaves, a compact structure and good mouthfeel, the production efficiency is high, and the labor cost is low.

The invention discloses a method for separating bacilli. The method includes primarily screening and selecting bacteria capable of producing gemmae; secondarily screening strains capable of producing cellulase and secondarily screening strains capable of producing acetoin. A method for manufacturing fermented tea by the aid of the bacilli includes spreading and cooling tea leaves, deactivating enzymes, rolling the tea leaves, separating strains and inoculating bacillus seed liquid; fermenting the inoculated tea leaves in a constant-temperature incubator for adaptive accumulation phases of 1-2 days, fermentation phases of 2-3 days, ageing phases of 2-3 days and aroma producing drying phases of 2-3 days; packaging fermented tea finished products. The cultivation temperatures rise at the fermentation phases, the ageing phases and the aroma producing drying phases in a gradient manner, and the temperature on the first day at each fermentation phase is identical to the temperature at each adaptive accumulation phase. The methods have the advantages that the tea leaves are subjected to gradient heating solid fermentation by the bacilli in aerobic environments, aerobic solid fermentation can be carried out by the aid of carbon sources and nitrogen sources of the tea leaves to produce aroma, accordingly, water in the tea leaves can be gradually reduced in fermentation procedures, and drying can be omitted after the tea leaves are fermented.

The invention discloses honey and kiwi-fruit juice which is prepared from the following raw materials in parts by weight: 50 to 70 parts of a kiwi fruit, 10 to 30 parts of honey, 7 to 20 parts of traditional Chinese medicine concentrated liquor, 10 to 20 parts of soft sugar, 2 to 5 parts of xylitol, 10 to 20 parts of lemon juice, 5 to 10 parts of mongo juice, 5 to 10 parts of grapefruit juice, 1 to 5 parts of pectinase and 30 to 50 parts of rose tea water. According to the honey and kiwi-fruit juice, the honey and the kiwi-fruit juice are used as basic raw materials; no additive is added; the appearance is uniform and soft, and the honey and kiwi-fruit juice tastes delicious, and has the original fragrant smell and the original refreshing taste of the kiwi fruit; by the further adding of the lemon juice, the mango juice and the grapefruit juice, the flavor of the kiwi-fruit juice is improved; the honey and kiwi-fruit juice has rich nutritional components and good health protection effect; furthermore, by the adding of the traditional Chinese medicine concentrated liquor, if people drink the honey and kiwi-fruit juice for a long time, the effects of maintaining beauty, keeping young, stimulating the appetite, tonifying the spleen, tonifying deficiency, benefiting the heart, soothing the nerve, nourishing the heart, moistening the lung to arrest cough, tonifying middle-Jiao and Qi, adjusting metabolism of a human body, relieving pain, stopping bleeding, preserving the life, resisting aging and the like can be achieved; the harm to the human body caused by the conventional chemical additive is avoided; the honey and kiwi-fruit juice has great health protection value and market prospect.

The invention discloses a cruciferous vegetable quick freezing process. The cruciferous vegetable quick freezing process includes the following steps of S1, cooling; S2, cleaning; S3, pretreatment; S4, blanching; S5, cooling and draining; S6, quick freezing; and S7, packaging. According to the cruciferous vegetable quick freezing process, through blanching, the enzyme activity in vegetables is destroyed, color is stabilized, the flavor and the tissue are improved, some microorganisms attached to the vegetables are killed, the total number of bacteria and bacterial pollution are reduced, air inthe vegetable tissue is eliminated, and the oxidation effect of the vegetables in the storage process is relieved; by adopting the high temperature instantaneous blanching process, the vegetable juice loss can be reduced and a texture is improved, the heat utilization rate is high(80%), and energy is saved; and through the quick freezing of the vegetables, preservation time of cruciferous vegetables is prolonged, vegetable deterioration can be prevented, time is saved, and eating is convenient.

The invention provides broad bean protein meat and a preparation method thereof. The broad bean protein meat is mainly prepared from, by mass, 90-110 parts of broad bean protein isolate, 20-30 parts of flour, 15-25 parts of potato starch, 15-30 parts of wheat gluten and 10-15 parts of broad bean flour. The preparation method includes the steps that after the raw materials are stirred and evenly mixed in water, the pH value is regulated between 7 and 9, the water content is controlled between 50wt% and 60wt%, and the broad bean protein meat is obtained after extrusion texturization, compression molding and drying. The broad bean protein meat is unique and fragrant and sweet in taste, pure natural, comprehensive in nutritional ingredient and rich in amino acid and trace element and can be absorbed by human bodies more easily.

The invention discloses a tea-flavored low-fat Kefir fermented sausage and a production method thereof. The sausage is formed by filling a casing with meat paste. The meat paste comprises components in parts by weight as follows: 60 parts of pig lean meat, 5-7 parts of pig fat, 8-10 parts of inulin, 14.5-15.5 parts of a tea extract, 3-5 parts of starch, 2 parts of table salt, 0.002 parts of nitrite, 0.15 parts of sodium tripolyphosphate, 0.15 parts of sodium hexametaphosphate, 0.4 parts of white sugar, 0.5-1.5 parts of lactose, 0.01 parts of monosidum glutamate, 0.1 parts of carrageenan and 0.3-0.5 parts of a Kefir starter culture. The new fermented sausage has nutrition and healthcare functions, has the unique flavor, can be absorbed by human bodies easily and has better flavor and low fat content.

The invention discloses a vermicelli drying device. The vermicelli drying device comprises a variable frequency adjustable speed auger, a hot blast stove, an air heat exchanger, a induced draft fan, a desulfurization-denitration tower, a regulating tank, a chemical storage tank, a drying room, an air heater and cutting blast caps, wherein two ends of the variable frequency adjustable speed auger are connected with a coal feeding hopper and the hot blast stove, the air heat exchanger is arranged at the top of the hot blast stove, the top of the air heat exchanger is connected with a flue and the inlet of the induced draft fan, external housings are arranged at the lower part of the heat exchanger and outside the hot blast stove, the outlet of the induced draft fan is connected with the desulfurization-denitration tower through a pipeline, an atomizing pump and the regulating tank which is connected with the chemical storage tank are arranged below the desulfurization-denitration tower, the air heater is arranged at the bottom of the external housing of the hot blast stove, a hot blast pipeline connected with the air heater leads to the drying room, the multiple cutting blast caps are arranged on the hot blast pipeline in the drying room, and a vermicelli conveyor chain is arranged in the drying room. The vermicelli drying device disclosed by the invention improves the drying intensity, shortens the drying time, increases equipment efficiency, saves energy consumption and has good quality of processed vermicelli.

The invention relates to the technical field of seafood processing, and aims to provide a method for preparing flavored fish cakes from heads of small yellow croakers serving as main raw materials. The method sequentially comprises the steps of grinding and pulping the components serving as the raw materials, stirring and seasoning, steaming the components on a tray, and chopping. The flavored fish cakes comprise the following components serving as the raw materials in percentage by fresh weight: 18 to 24 percent of water, 15 to 20 percent of heads of small yellow croakers, 15 to 20 percent of chicken breast, 13 to 17 percent of corn starch, 10 to 15 percent of carrot, 8 to 12 percent of fat meat, 6 to 8 percent of egg white, 2 to 3 percent of shallot, 1 to 2 percent of ginger, 1 to 2 percent of garlic, 1 to 2 percent of refined salt, and 0.5 to 1 percent of monosodium glutamate. In the method for preparing the flavored fish cakes, the heads of small yellow croakers are used as the main raw materials so as to make waste profitable; and the chicken breast and the carrot are added at the same time, so the color, taste and nutrition are reasonably matched. The method has the advantages of improving the flavor of the fish cakes, increasing the processing additional value of the small yellow croakers, improving the nutrition of the fish cakes, along with good economic and social benefits.

A tobacco substitute made from an herbal bulk, to which is added a casing. The casing is made from a hygroscopic agent, sugar, and flavoring. Nicotine can be added to the tobacco substitute, also. The tobacco substitute can be formed into cigarettes, used loose as pipe tobacco, used loose for a roll-your-own cigarette application, used loose for chewing tobacco, or pulverized for snuff.

The invention relates to a compound feed applied to early-stage feeding of meat-type chicken, and in particular relates to a chick feed and a preparation method thereof. The chick feed comprises the following ingredients in part by weight: 30-50 parts of rice husk, 20-30 parts of bean pulp, 5-10 parts of fish meal, 1-5 parts of lard meal, 0.2-0.5 parts of salt and 0.1-1 part of fine sand. The preparation method comprises the following steps of (1) sufficiently crushing and sieving the ingredients; (2) adding water into the ingredients and sufficiently mixing and stirring; and (3) concentrating and drying the stirred materials at 60-80 DEG C, and sieving so as to obtain the chick feed. The chick feed can prompt growth, is beneficial to improving the meet taste, and prompts the healthy growth of the chicks.

The invention discloses a method for removing bitterness of linseed oil by an enzymatic process. The method comprises the following steps: dissolving neutral protease into water at 40-55 DEG C to obtain a solution, wherein the mass of the neutral protease accounts for 0.01%-0.2% of that of linseed oil and the mass of the water is 2-10 times of that of the neutral protease; adjusting the PH value of the solution to 7-7.2; slowly adding while stirring the solution into linseed oil at 40-55 DEG C; continuously stirring for 2-6 hours; increasing the temperature of oil to 80-85 DEG C and deactivating enzyme for 30 minutes; carrying out centrifugal separation; and dehydrating linseed oil. By virtue of the method, the bitterness of the linseed oil can be effectively removed, so that the linseed oil which is not bitter on mouthfeel or gestation is obtained and the flavor of the linseed oil is effectively improved. The method can be carried out under the condition of existing refining equipment, and since the temperature in treatment dose not exceed 85 DEG C, the nutrition of the linseed oil is prevented from being destroyed. As neither inflammable nor explosive component is adopted, the production safety is good, the operation is easy, the bitterness removing cost is low, and consequently the method is convenient to popularize.

The invention provides a ginger wine preparation method. The ginger wine preparation method includes step A, subjecting fresh small yellow ginger to juicing, removing starch, adding water into ginger juice to enable mass ratio of the ginger juice to be 30%, adding cane sugar to adjust Bohr concentration of fermentation liquor to be BIX 28-30 degrees, adding saccharomyces cerevisiae F33 according to the inoculum size in a proportion of 0.25%-0.3% (w/vol), fermenting, adding sodium pyrosulfite when alcoholic strength reaches to 12-13% and stopping fermenting; step B, adding 0.1-0.8% (w/vol) of diatomite in newly brewed ginger wine, stirring uniformly, standing and inverting a pot; step C, transferring wine liquid into a ultrasonic processor for processing, processing processed wine liquid by high-voltage pulse current, bottling and storing at different temperatures. The ginger wine preparation method has the advantages that the newly brewed ginger wine is subjected to aging-acceleration without addition of any artificial reagent, by means of processing, flavor of the ginger wine can be improved remarkably, peppery taste, irritation and undesirable smell of the ginger wine can be reduced, loss of alcohol and an active ingredient gingerol can be reduced as far as possible, and aging time can be shortened to four months.

The invention relates to essential oil jasmine flower tea with antioxidant activity. The essential oil jasmine flower tea is made from the following raw materials in parts by weight: 110-115 parts of jasmine flowers, 25-30 parts of green tea, 1-2 parts of Chinese magnoliavine fruit essential oil, 35-40 parts of wheat germs, 50-60 parts of apple vinegar, 0.5-0.8 part of vitamin E, 5-6 parts of rhizoma bletillae, 6-7 parts of aloe, 4-5 parts of sanguisorba and the like. The essential oil jasmine flower tea with antioxidant activity disclosed by the invention is prepared through the main steps of performing leaching and fermentation on natural jasmine flowers and the green tea; fermenting jasmine flower and green tea leaching substances through red tea funguses, so that the flavor of the scented tea can be improved, besides, auxiliary treatment effects on gastritis and gastric ulcers can be achieved, and health-care effects of regulating blood pressure, improving sleep and the like can be achieved; and adding Chinese magnoliavine fruit essential oil, enabling Chinese magnoliavine fruit essential oil to be subjected to microcapsule powdering, and then adding the Chinese magnoliavine fruit essential oil after being subjected to microcapsule powdering into the flower tea disclosed by the invention, so that when the flower tea disclosed by the invention is brewed, the brewed flower tea has smooth mouth feel, besides, the pure fragrance of Chinese magnoliavine fruits can be enhanced, and the flower tea has the health-care efficacies of protecting the liver, improving eyesight and beautifying faces.

The invention provides a method for processing low-salt uncooked dried poultry meat. The method comprises the steps of firstly, wringing peeled and boned poultry meat into meat paste, then adding condiment, chopping and stirring to be prepared into block, baking, and drying in hot air to prepare a cured dry product. The method adopts an infrared baking method and a compound salt adding method, thereby being an effective way for developing the low-salt uncooked meat product. According to the infrared baking method, the nutrition loss caused by repeated cooking can be avoided; and the physicochemical property of the added compound salt which consists of potassium chloride and calcium lactate is similar to that of sodium chloride, and after the lactate is used, the special flavor of the meat product can be improved, the safety of the microorganism can be improved, and the shelf life of the product can be prolonged.

The invention provides a method for improving the smoking strength of electronic cigarettes. The method comprises the following steps: acquiring content data of tobacco alkaloids of conventional cigarettes by adopting an assay determination means; then replacing other alkaloids except nicotine with cotinine, and enabling the taste contribution value of cotinine after replacement to be equal to thesum of the taste contribution values of the other alkaloids; and finally, adding nicotine and cotinine into an electronic cigarette atomizing agent, thus preparing tobacco juice of the electronic cigarettes. According to the method provided by the invention, the contribution of all the tobacco alkaloids to the smoking strength of the electronic cigarettes is considered, the blended tobacco juiceof the electronic cigarettes is enabled to have the smoking strength of the conventional cigarettes, and thus the flavor of the electronic cigarettes can be improved. According to the method, the replacement for the other tobacco alkaloids with cotinine is realized according to the taste contribution values, during blending, only nicotine and cotinine are used, and thus the operation process is simple.

The present invention discloses a Pu'er tea health-care drink and a preparation method thereof. The Pu'er tea health-care drink consists of the following components: Pu'er tea, a radix puerariae extract, walnuts, maca, a probiotic agent, xylitol, citric acid, a fruit and vegetable concentrate, rose pollens, and a sweetener. The Pu'er tea is used as a main carrier, and at the same time, the maca, walnuts, fruit and vegetable concentrate and other nutrients are added. The drink is rich in contents of minerals, vitamins, unsaturated fatty acids, mair coolingaenes, etc. The fruit and vegetable concentrate is rich in contents of vitamins and antioxidant substances. Through probiotic fermentation, the substances in the various raw materials are activated and integrated, so that the health-care drink is more delicious and mellower in tastes, the nutrients are easier to absorb by the human body, and the health-care drink improves human body immunity and metabolism functions and reaches the health preserving and caring effects of tonifying the stomach, preventing oxidation, delaying aging, beautifying features and nourishing skin, and lowering blood and lipids.

The invention belongs to the technical field of food processing, and particularly relates to a honey-flavored fried dough twist and a making method thereof. The honey-flavored fried dough twist comprises, by weight, 15-25 parts of high gluten flour, 5-10 parts of all-purpose flour, 1-5 parts of honey, 0.5-1.5 parts of red jujube powder, 0.5-3 parts of barbary wolfberry fruit powder, 1-3 parts of shortening, 2-4 parts of eggs, 4-6 parts of vegetable oil, 1-4 parts of white sugar, 0-0.5 part of sesame, 0.01-0.1 part of yeast and 0-0.05 part of baking soda. The prepared honey-flavored fried doughtwist is healthy to eat and has the functions of replenishing blood and nourishing qi.

The invention provides a lemon juice beverage and belongs to the technical field of food processing. The lemon juice beverage is specifically prepared from the following substances: original lemon juice, white granulated sugar, multi-vitamin, chitosan, glycerol monolaurate, sodium stearyl lactate, konjac gum, plumeria rubra extract, cellulase, lipase, proteinase and water. The lemon juice prepared by the invention is fresh and tasty, has a proper sour and sweet taste, good fruity flavor, bright color and luster, good transparency, high nutrient value and stable quality, is easy to store and has high economic value.

The invention discloses seven-color health-care rice noodles. The seven-color health-care rice noodles comprise colored rice noodles made from food materials of seven colors and rice, wherein the foodmaterials of seven colors are respectively red food materials, black food materials, green food materials, white food materials, yellow food materials, orange food materials and violet food materials. A making method of the seven-color health-care rice noodles comprises the following technological steps of making various colored food materials, selecting rice, performing cleaning, performing soaking, performing grinding to obtain pulp, performing mixing, performing self-cooking and extrusion to obtain noodles, performing cutting off at a fixed length, performing elastic ageing, performing washing with water and noodle kneading, performing color protection and boiling with water, performing water retention treatment, packaging finished products and the like. The finished products of the seven-color health-care rice noodles are made through mixing fresh rice noodles made through adding the rice to the food materials of seven colors. According to the seven-color health-care rice noodlesdisclosed by the invention, the color and the flavor of the rice noodles are improved, so that the finished products present stable condition combining vegetables and staple foods, and are simple in technology and significant in effects, and besides, the vegetables with seven colors give higher nutrient value to the fresh rice noodles.

Refreshing jasmine tea is prepared from the following raw materials (by weight): 100-110 parts of jasmine flower, 20-25 parts of green tea, 35-40 parts of honey, 10-15 parts of kombucha, 5-6 parts of honeysuckle flower, 5-6 parts of Poria cocos, 6-7 parts of safflower, 4-5 parts of red ginseng, 3-4 parts of dendrobium, 15-20 parts of cod, 10-15 parts of milk, 20-25 parts of haw, 0.2-0.3 part of vitamin E, and 2-3 parts of cocounut oil, etc. The product has a good effect of moistening the intestines, can avoid constipation, is beneficial to health, provides rich high-quality protein due to addition of cod, milk and haw, can whet the appetite and invigorate the circulation of blood, and has good efficacy of activating blood circulation to dissipate blood stasis and nourishing yin and generating body fluid due to cooperation with Chinese herbal medicinal extracts of honeysuckle flower, Poria cocos, safflower, red ginseng, etc.

Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

The invention discloses effervescent granules with Lycium ruthenicum fruit, comprising, by weight, 1-40% of Lycium ruthenicum fruit powder, 0.5-15% of polyethylene glycol 6000, 0.015-3% of tea polyphenols, 0.1-5% of rose flower, 3-10% of high-substituted hydroxypropyl cellulose, 0.125-3% of stevioside, 5-35% of lactose, 14-40% of citric acid, and 9-35% of sodium bicarbonate. The defect that common effervescent granules are hard to preserve under average humidity is overcome, and the color protection problem for Lycium ruthenicum fruit is solved. A novel consuming method of Lycium ruthenicum fruit as a medicinal and edible natural material is developed in pharmaceutical preparation manner, one more choice for healthy products is provided for people, and the development and utilization of Lycium ruthenicum fruit is more facilitated.