61results about How to "Improve smooth taste" patented technology

The invention discloses pure cocoa butter type chocolate for 3D printing. The chocolate is prepared from the following raw materials comprising the following components in percentage by weight: 50-60% of cocoa butter liquid blocks, 5-15% of dried skim milk powder, 15-35% of white granulated sugar, 10-15% of cocoa butter and 0.3-1.0% of an emulsifier. The chocolate is prepared by carrying out pre-treatment, mixing and precision grinding, refining, filling and temperature regulation on the raw materials. The chocolate disclosed by the invention has stable flowability, and the product is hard to grow dim and become white. The chocolate is suitable for 3D printing of medium-small target quantities, unnecessary waste is reduced, the cost is lowered, and the chocolate is convenient to use and operate.

A compound food gum used for preparing suspended beverages with fruit grain or pulp comprises the following main compositions of low-acyl Gellan gum, Carrageenan, and pectin and can also comprise a salt for reinforcing the performance of colloid simultaneously. The invention also provides a preparation method and applications of the compound food gum for preparing the fruit grain or pulp suspended beverages. Furthermore, the invention also provides a fruit grain or pulp suspended beverage containing the compound food gum and a method for preparing the suspended beverage.

The invention provides high-solubility piglet milk powder and a processing method thereof. The piglet milk powder comprises the following raw materials in parts by weight: 300-600 parts of middle fat milk powder, 100-300 parts of low-protein whey powder, 50-150 parts of lactose, 80-280 parts of fermented rice paste, 30-200 parts of soybean protein isolate, 50-150 parts of plasma protein powder, 50-150 parts of coconut oil, 20-40 parts of glucose, 0-50 parts of sucrose, 5-15 parts of lysine, 1-5 parts of methionine, 1-5 parts of threonine, 1-8 parts of tryptophan, 1-5 parts of arginine, 0.1-0.3 part of vitamin C, 0.1-0.3 part of vitamin E, 0.1-1 part of ethoxyquin, 2-5 parts of organic aid, 0.5-2 parts of feeding probiotic, 0.2-4 parts of functional oligosaccharide, 2-3 parts of vitamin premix, 2-3 parts of organic trace element premix, 0.01-1 part of alpha-amylase, 0-0.5 part of milk flavor and 1-10 parts of flaxseed gum. The milk powder solution has long stability time at normal temperature, and the phenomenon that a sinking material occurs at the bottom of a solution bottle is avoided.

The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.

The present invention discloses an instant millet vermicelli and its processing method, It uses millet and rice as the raw materials and is formed according to a special method, and the weight ratio of millet to rice is 4:1-10:1, and the water content of said instant millet vermicelli's final product is less than or equal to 12%. The method includes following steps: mixing and soaking, slurry and separating, dewatering, regulating pH value, extruding and braising vermicelli firstly, forming and braising vermicelli secondly, aging and water washing, cutting and drying. The present invention solves the technical problems of deep-processing the millet into vermicelli, and meets the people's desire for conveniently eating the little miscellaneous cereals millet. During the whole processing of present invention, it need not add any additives, not only ensuring natural property and pure taste of the product, but also bringing the eaters with health guarantee, and it's a type of environmental protection food.

The invention discloses rice noodles which comprise the following components in parts by weight: 100 parts of rice, 5-40 parts of corn flour, 0.05-5 parts of konjaku flour and 1-3 parts of an auxiliary material. The invention further discloses a preparation method of the rice noodles. The preparation method comprises the following steps: selecting raw materials; cleaning rice; soaking rice; draining rice; crushing rice; adjusting moisture; squeezing to strips; aging; and packaging finished products, wherein during the step of adjusting moisture, 5-40 parts of corn starch, 0.05-5 parts of konjaku flour and 1-3 parts of the auxiliary material are added into rice milk obtained by crushing the 100 parts of rice, after uniformly stirring, the step of squeezing to strips is carried out.

Relating to noodles and making methods thereof, the invention provides a leavened dough noodle and a making method thereof to solve the problems of difficult digestion and absorption in existing noodles. The leavened dough noodle is prepared by subjecting flour, a fermentation agent, a gluten fortifier, starch, salt, alkali and hot water to fermentation, kneading and strip cutting. The leavened dough noodle provided by the invention has a smooth and transparent appearance, is naturally bent, does not swell or break after boiling, is chewy and flexible, neither too hard nor too soft, has a smooth taste, and is the easiest to digest and absorb by the intestines and stomach. Being healthy and stomach nourishing, the leavened dough noodle is suitable for both the elderly and children, and is the healthiest fermented food. At the same time, the technical bias that leavened dough cannot be made into noodles is overcome.

The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.

The invention discloses a preparation method of a chocolate bonbon suitable for 3D printing. The chocolate bonbon is mainly composed of a chocolate core and a candy shell. According to the manufacturing method, a chocolate core is printed through 3D printing; then a candy shell is printed on the chocolate core; the chocolate core comprises the following raw materials in parts by weight: 50 to 100 parts of coco powder, 30 to 40 parts of lecithin of black soya bean, 20 to 40 parts of milk powder, 0.5 to 2 parts of flexibilizer, 0.5 to 2 parts of plasticizer, 0.5 to 2 parts of lubricant, 0.5 to 2 parts of co-solvent, 0.6 to 1.5 parts of leveling agent, 0.6 to 1.5 parts of dispersant, 0.6 to 1.5 parts of compatilizer, 0.6 to 1.5 parts of emulsifier, 0.6 to 1.5 parts of stabilizing agent, 0.2 to 1.2 parts of antioxidant, 0.2 to 1.2 parts of coagulant aid, 0.2 to 1.2 parts of antibacterial agent, 0.2 to 1.2 parts of flavor enhancer, 0.2 to 1.2 parts of fragrance agent, and 4 to 5 parts of sweetener. The provided preparation method can increase the temperature rising speed during the printing process, the model melting temperature, and three-dimensional moulding rate. The chocolate bonbon has stable fluidity, certain viscosity, stable moulding temperature, and good heatproof performance. The hole will not be obstructed during the printing process. Through the 3D printing technology, the original characteristics and taste of chocolate are preserved, and the shape of the chocolate bonbon is novel and beautiful.

The invention discloses a vegetable cake raw material for 3D (three-dimensional) printing and belongs to the technical field of preparation of vegetable cake raw materials. The vegetable cake raw material comprises flour, eggs, carrots, soybean lecithin, powdered milk, butter, flexibilizer, elasticizer, lubricant, cosolvent, flatting agent, dispersant, compatilizer, emulsifier, stabilizer, antioxidant, coagulant aid, antibacterial agent, flavor enhancer, flavoring agent and sweetening agent. By the vegetable cake raw material, heating rate, melting temperature of models and stereo-shaping rate during printing can be increased; the vegetable cake raw material has stable flowability, certain viscosity and stable shaping temperature value, is good in heat resistance, and cannot cause hole blockage during printing; the vegetable cake raw material can be made into vegetable cake products, which retain original characteristics and taste of vegetable cake and are novel and attractive in appearance, through the 3D printing technique.

The invention discloses cocoa butter substitute type chocolate for 3D printing, and belongs to the technical field of chocolate preparation. The cocoa butter substitute type chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soya bean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersing agent, a compatilizer, an emulsifier, a stabilizing agent, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent and a sweetening agent. By adopting the cocoa butter substitute type chocolate disclosed by the invention, the heating velocity in printing, the mold melting temperature and the three-dimensional molding rate can be increased; the cocoa butter substitute type chocolate disclosed by the invention has stable flowability, certain viscosity and stable molding temperature, is good in heat resistance, and does not block holes in printing; due to a 3D printing technique, original characteristics and taste of the cocoa butter substitute type chocolate disclosed by the invention can be maintained, and a chocolate product which is novel and attractive in appearance can be molded.

The invention relates to kelp noodle food and a production method thereof. The method comprises the following steps of: cleaning, desalting, dewatering and crushing kelp serving as a raw material, performing enzymolysis and pulping processing on the kelp at normal temperature and normal pressure; solidifying the kelp pulp and protecting color of the kelp pulp after the kelp pulp is subjected to extrusion molding in vacuum to form dark green kelp noodles with solidified surfaces; dynamically aging the noodles at room temperature, and protecting the color of the noodles to form kelp noodles which are uniformly solidified inside and outside and have constant green color; curing the noodles to improve the tensile strength; and finally cleaning, packaging and sterilizing the noodles to obtain the finished product. The method is performed at normal temperature and normal pressure, ensures the quality in aspects of nutrition, color, taste and the like of the food. The method for producing the kelp noodle food has the advantages of reasonable process, rich raw material resources, high operability and easy industrial production realization.

The invention discloses a lily tremella granular beverage and a preparation method thereof. The lily tremella granular beverage is prepared from drinking purified water, a sweetener, concentrated pear juice, white fungus, lily, agar, citric acid and edible essence. The preparation process steps of the lily tremella granule beverage mainly include material preparation, pretreatment, softening, blending and posttreatment. The lily tremella granule beverage obtained in the present invention has the effects of nourishing yin and nourishing the lungs, moistening the intestines and laxative, and is especially suitable for drinking by people with yin deficiency and constipation; the preparation method of the lily tremella granule beverage provided by the present invention is simple to operate and requires less equipment , low cost and suitable for industrialized mass production.

The present invention discloses a chocolate for 3D printing and belongs to the technical field of chocolate preparation. The chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soybean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatibilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent, and a sweetener. A preparation method of the chocolate provided by the invention can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable liquidity and a certain viscosity and a stable molding temperature value, is good in heat resistance, and does not block the holes during the printing. A 3D printing technology is used to prepare chocolate products which maintain the original characteristics and tastes of the chocolates, and novel and beautiful in appearance.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of pumpkin seeds, comprising: freezing, enzymatic hydrolysis, fermentation, drying, and packaging; Moderate sweetness, without any additives, increase the new varieties of pumpkin seeds on the market, meet the needs of consumers, increase the added value of pumpkin seeds, and increase economic income by 13.4%; first put the pumpkin seeds in the soaking liquid for room temperature soaking, soften Pumpkin seed shells, to avoid pumpkin seeds cracking during freezing, thaw naturally after freezing, so that the soaking liquid can penetrate into pumpkin seeds, increase the flavor of pumpkin seeds, avoid greasy feeling, and at the same time can destroy the crude fiber structure of pumpkin seed shells, reducing the hardness of pumpkin seed shells .

The present invention discloses a new chocolate for 3D printing and belongs to the technical field of chocolate preparation. The new chocolate for 3D printing comprises the following raw materials: cocoa powder, milk powder, soybean lecithin, a flexibilizer, a plasticizer, a lubricant, a cosolvent, a leveling agent, a dispersant, a compatibilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavoring agent, and a sweetener. The preparation method can improve the heating rate, the mould melting temperature and the three-dimensional moulding rate of the chocolate during printing. The chocolate has stable flowability and a certain viscosity and a stable molding temperature value, is good in heat resistance, and does not block the holes during the printing. A 3D printing technology is used to prepare chocolate products which maintain the original characteristics and tastes of the chocolates, and novel and beautiful in appearance.

The invention discloses a making method of Chinese chestnut cakes, and relates to the technical field of making of cakes. The Chinese chestnut cakes are made from the following raw materials in parts by weight of 40-45 parts of Chinese chestnut powder, 20-25 parts of soybean flour, 50-55 parts of milk, 20-25 parts of eggs, 10-12 parts of raisins, 15-20 parts of edible oil, 15-18 parts of brown sugar, 3-6 parts of star aniseeds, and 5-8 parts of baking soda. Compared with the prior art, the making method disclosed by the invention has the advantage that the problems that the Chinese chestnut cakes made by a conventional method are dry in mouth feel, loose in structure and not liable to preserve are solved.

The invention discloses coarse grain porridge with a blood replenishing function. The coarse grain porridge is prepared from raw materials in parts by weight as follows: 30-35 parts of glutinous rice, 25-30 parts of semen euryales, 30-35 parts of Indian Buead, 10-15 parts of fructus lycii, 20-25 parts of black soya beans, 6-8 parts of roots of incarvillea grandiflora Bur. et Franch., 3-4 parts of Shouliang yam rhizome, 1-2 parts of sour-leaved embelia fruit, 4-8 parts of melothria tuber, 5-10 parts of African marigold leaves, 3-4 parts of black Chinese olive kernels, 1-2 parts of roots of Yunnan madder, 2-3 parts of herba rubiae Yunnanensis, 1-2 parts of ventilago leiocarpa benth, 1.5-2 parts of snow lotus herb, 3-5 parts of Yunnan madder, 2-4 parts of needle filings, 2-3 parts of hovenia acerba, 4-5 parts of ginkgo seeds, 3-6 parts of cashew nuts and 5-8 parts of raisin. The coarse grain porridge with the blood replenishing function has high nutritive value, tastes delicious, is convenient to eat, has a remarkable flood replenishing effect and can strengthen the physique.

The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.

The invention discloses skin moistening low-sugar carrot jam with red bean. The skin moistening low-sugar carrot jam comprises, by weight, 100-120 parts of fresh carrots, 100-120 parts of fresh sweet potatoes, 18-20 parts of fresh milk, 7-8 parts of the red bean, 5-6 parts of semen nelumbinis, 8-10 parts of coconut juice, 1-2 parts of radix salviae miltiorrhizae, 2-3 parts of fructus schisandrae chinensis, 0.5-1 part of apple flowers, 0.08-0.10 part of tea polyphenol, 50-60 parts of white granulated sugar, 0.6-1 part of citric acid, 1-1.2 parts of calcium chloride and an appropriate quantity of water. The skin moistening low-sugar carrot jam has the advantages that the skin moistening low-sugar carrot jam is low-sugar composite jam with healthcare functions, and the sugar content of the skin moistening low-sugar carrot jam is 30%-35%; the skin moistening low-sugar carrot jam has outstanding original fruit flavor, conforms to development tendency of low-sugar low-calorie healthful foods and contains abundant nutrition, and requirements of extensive consumers can be met; auxiliary materials such as the red bean have wind dispelling, heat clearing, skin moistening and beautifying functions and are matched with Chinese herbal medicine components such as the radix salviae miltiorrhizae, and accordingly effects of promoting blood circulation to restore menstrual flow, clearing away heart-fire, relieving restlessness, nourishing blood and soothing nerves can be realized.

The invention discloses apple flavor chocolate for 3D printing and belongs to the technical field of chocolate preparing. The apple flavor chocolate for 3D printing is prepared from cocoa powder, apple instant powder, milk powder, black soybean lecithin, a toughening agent, plasticizer, a lubricating agent, cosolvent, a flatting agent, a dispersing agent, compatilizer, an emulsifying agent, stabilizer, antioxidant, coagulant aid, an antibacterial agent, a tasty agent, a flavoring agent and a sweetening agent. The chocolate can increase the temperature rising speed, the melting temperature of a model and a three-dimensional forming rate in the printing process. The chocolate has stable fluidity, certain viscosity and the stable forming temperature value, heat resistance is good, and hole blocking is avoided in the printing process; by means of the 3D printing technology, chocolate products which retain the original feature and the taste of the chocolate and are novel and attractive in modeling are prepared.

The invention discloses chocolate for 3D printing and a preparation method thereof. Based on the total weight of the chocolate, the chocolate comprises the following raw materials in percentage by weight: cocoa mass 18-30%, cocoa butter 6-12%, ultrafine microcrystalline cellulose 0.5-5%, maltitol 35-45%, xylitol 6-10%, skimmed milk powder 8-15%, emulsifier 0.5-1.0% and essence 0.05-0.2%. The chocolate has stable liquidity, is suitable for 3D printing and does not cause hole plugging.

The invention discloses a Greek fermented yoghurt which is prepared from a degreased raw milk fermentation base material and fermented light cream. Compared with existing Greek fermented yoghurt generally with the defect of poor fermentation flavor mouthfeel, the Greek fermented yoghurt provided by the invention is prepared from fermented light cream and the degreased raw milk fermentation base material as raw material ingredients, and has the advantages that the preparation requirements of the Greek fermented yoghurt with different fat contents can be flexibly met; the original grease taste of cream fat is masked by the unique fermentation flavor of the fermented light cream; and the fermented light cream and the degreased raw milk fermentation base material are mutually matched to effectively improve the smooth mouthfeel of the Greek fermented yoghurt, so that the integral yoghurt fermentation flavor is better. The invention further discloses a preparation method of the Greek fermented yoghurt.

Hawthorn-flavored chocolate used for 3D printing is disclosed and belongs to the technical field of chocolate preparation. Raw materials of the chocolate comprise cocoa powder, hawthorn instant powder, powdered milk, red bean lecithin, a flexibilizer, a plasticizer, a lubricating agent, a cosolvent, a levelling agent, a dispersant, a compatilizer, an emulsifier, a stabilizer, an antioxidant, a coagulant aid, an antibacterial agent, a flavor enhancer, a flavouring agent and a sweetening agent. The chocolate increases the temperature rising speed during printing, the melting temperature of a mold and the stereo-lithography rate. The chocolate has stable fluidity, certain viscosity, a stable shaping temperature value and good heat resistance, and is free of hole blocking during printing. The chocolate can prepare chocolate products which preserve original characteristics and taste of chocolate and are novel and beautiful in design through a 3D printing technique.

The present invention discloses a physical processing method of hotpot meat rolls. The method comprises raw material pretreatment: putting the treated meat blocks into a vacuum rolling machine, then injecting clear water, carrying out low-temperature rolling, putting the tendered meat blocks into a mould, then putting the mould into a refrigerating chamber for solidification, wherein the refrigerating temperature is 0-4 DEG C and the time is 3-5 hours, taking out the solidified meat block, conducting demoulding, then putting the block into a freezer for quick freezing, wherein the quick-freezing temperature is -12 to -10 DEG C and the time is 5 to 7 hours, and slicing the frozen meat according to product specifications. The preparation process adopts a vacuum rolling technology to carry out the tenderization treatment on the meat quality, injects clear water in the rolling process at the same time, can increase the tender and smooth mouth feel of the meat, and causes no unhealthy meatdue to the addition of other auxiliary chemical components.

The invention relates to the field of food, in particular to a preparation method of breeding pufferfish skin, particularly a preparation method of breeding Takifugu obscurus pickled fish skin. The preparation method provided by the invention comprises the following steps: S1, soaking the fish skin into hot water with the temperature of 60 to 70 DEG C for 3 to 5 minutes and washing with cool water; S2, dipping in an edible alkali / salt mixed solution for 20 to 30 minutes, wherein the variety ratio of the water to the edible alkali to the edible salt in the edible alkali / salt mixed solution is (30-100):(1-2):(1-2); S3, washing with cold water; S4, repeating the steps S1 to S3; S5, cutting the fish skin into long strips with the length of 2 to 4 cm and the width of 0.5 to 1 cm; and S6, putting the fish skin into the bottom of soup, boiling, cooling and soaking.

The invention discloses a preparation method of strawberry-flavored chocolate for three-dimensional printing, and belongs to the technical field of preparation of chocolate. The strawberry-flavored chocolate for three-dimensional printing is prepared through the following steps of mixing, refining, sterilizing, filling, sealing and the like. According to the chocolate disclosed by the invention, the temperature rising rate during printing can be increased, the melting temperature of a model can be increased, and the three-dimensional shaping rate can be increased. The chocolate prepared by the method disclosed by the invention has stable fluidity, definite stickiness, stable shaping temperature value and good heat resistance, and during printing, holes cannot be blocked. The chocolate disclosed by the invention can be made into chocolate products which not only reserve original characteristics and original taste of the chocolate but also are novel and beautiful in modeling through a three-dimensional printing technique.

The invention discloses a making method of hawthorn-flavored 3D printing chocolate, and belongs to the technical field of chocolate making. The chocolate is made through the steps of mixing, refining, sterilizing, filling, sealing and the like. By means of the chocolate, the temperature raising speed during printing, the melting temperature of a model and the three-dimensional forming rate can be increased; the chocolate has stable flowability, certain visocity and stable forming temperature value and is good in thermal resistance and free of hole blockage during printing; according to the chocolate, through the 3D printing technology, a chocolate product which keeps the original characteristics and flavor of the chocolate and is novel and attractive in shape is made.

The invention discloses a low-sugar sophora flower and carrot jam capable of clearing heat. The low-sugar sophora flower and carrot jam capable of clearing heat is prepared from the following raw materials in parts by weight: 100-120 parts of fresh carrots, 100-120 parts of fresh sweet potatoes, 18-20 parts of fresh milk, 5-6 parts of filbert, 10-12 parts of sophora flower, 6-8 parts of egg white, 2-3 parts of honeysuckle flowers, 0.7-0.9 part of seed of feather cockscomb, 1-1.2 parts of fructus forsythiae, 0.08-0.10 part of tea polyphenol, 50-60 parts of white granulated sugar, 0.6-1 part of citric acid, 1-1.2 parts of calcium chloride and a proper amount of water. The low-sugar sophora flower and carrot jam is a low-sugar compound jam with a healthcare function, has sugar content of 30%-35%, not only is excellent in original fruit flavor, but also conforms to the development tendency of low-sugar and low-heat healthy foods, is relatively rich in nutrition, and can better meet the demands of consuming public; in addition, adopted auxiliaries such as the sophora flower have the functions of removing pathogenic heat from blood and preventing stroke conditions, and are combined with herb ingredients such as the honeysuckle flowers, so that the low-sugar sophora flower and carrot jam has the efficacies of clearing away heat and toxic materials, dispelling wind and heat, relieving summer heat and relieving restlessness.

The invention discloses abelmoschus manihot flower tea with less nutrient substance loss. The abelmoschus manihot tea is prepared from the following raw materials in parts by weight: 25 to 35 parts ofdried abelmoschus manihot flower, 10 to 18 parts of dark green tea, 14 to 20 parts of jasmine flower, 6 to 12 parts of semen cassiae, 10 to 14 parts of flos albiziae, 8 to 12 parts of montmorillonite, 2 to 4 parts of locust bean gum and 3 to 5 parts of sodium citrate. According to the abelmoschus manihot flower tea with the less nutrient substance loss, provided by the invention, effective components reach an optimal balance state and drying effect; the dissolution speed of effective active substances is extremely high; the abelmoschus manihot flower tea contains rich vitamins and active substanes, and has abundant nutrient substances; flowers basically keep an original structure, color and luster; the dried flowers can be rapidly and completely recovered to the original properties afterwater is added into the flowers.