715results about How to "Improve taste" patented technology

A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

The present invention discloses a fermented pig feed, which is prepared from the following raw materials by weight: 100 to 130 parts of corn, 10 to 17 parts of tea dreg, 4 to 6 parts of bone meal, 10 to 16 parts of soybean powder, 2 to 3 parts of banana leaf, 1 to 2 parts of hybrid pennisetum herb, 2 to 3 parts of cayenne pepper leaf, 3 to 5 parts of celery powder, 3 to 4 parts of pitaya peel, 2 to 3 parts of matteuccia struthiopteris, 2 to 4 parts of brewer's yeast powder, 3 to 4 parts of pomelo skin, 5 to 7 parts of beet pulp, 2 to 3 parts of lily, 1 to 2 parts of licorice and 2 to 3 parts of nutrition flavoring agent. According to the present invention, piling fermentation of the pig feed improves the feed taste, extends the shelf life of the feed, prevents pathogenic microorganisms in pigs' body from colonizing, growing and reproducing, and restores and maintains the pigs' intestinal microflora balance, thereby improving immunity and disease resistance, enhancing disease resistance and antibacterial ability, and reducing the incidence of pigs.

A heating device includes a base; a supporter disposed on the base, the supporter has a chamber therein and the chamber being configured for receiving the tobacco cigarette; an electromagnetic induction coil, wound around the supporter and configured for generating an alternative magnetic field in the chamber; at least one first heating element disposed in the chamber; when the tobacco cigarette is disposed in the chamber, the at least one first heating element contacts an outer surface of the tobacco cigarette and is configured for generating a vortex in the alternative magnetic field to heat the tobacco cigarette; and a second heating element disposed on the base; when the tobacco cigarette is disposed in the chamber, the second heating element is inserted into the tobacco cigarette and configured to generate a vortex in the alternative magnetic field to heat the tobacco cigarette.

The invention discloses a moringa oleifera solid drink. A preparation method for the moringa oleifera solid drink is characterized by comprising the steps of uniformly mixing the superfine powder of moringa oleifera leaves, the superfine powder of moringa oleifera seeds, organic acid and organic alkali according to an equivalent incremental method and directly tableting the materials to obtain the moringa oleifera solid drink. According to the moringa oleifera solid drink, the raw materials are processed by high-temperature fixation, low-temperature drying and superfine grinding; all the nutrition and functional components of the moringa oleifera are maintained; the biological availability is greatly improved; the special spicy taste of the moringa oleifera leaves is removed after the solid drink is brewed. No flavoring agent or lubricant is added to the moringa oleifera solid drink; the product is rich and comprehensive in nutrient and is a green functional drink.

The invention provides preparation of dietary fiber from rice bran particles and application of the same in sausage, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking defatted rice bran as a raw material, pulverizing, sieving, soaking in alkali liquor, allowing proteinase hydrolysis and amylase zymolysis, centrifuging, taking residues, dissolving the residues in 95% ethanol according to weight-volume ratio of 1:4, allow precipitating of dietary fiber, drying the precipitate after suction filtration to obtain the dietary fiber; and allowing superfine pulverization of the extracted dietary fiber to obtain the dietary fiber from rice bran particles. The superfine pulverization technology can help greatly improve physical and chemical properties of the dietary fiber from rice bran particles such as water retention, oil retention and expansive force, and improve taste and can be applied to the sausage by selecting the best particle size range and addition level. The dietary fiber made from rice bran particles has the advantages of richness in nutrition, low cost, innocuity and safety, and simple and convenient preparation method. The dietary fiber made from rice bran particles expands use scope of the defatted rice bran, provides the foundation for further research on properties of the dietary fiber from defatted rice bran, and promotes research and development of functional sausage.

The invention discloses an instant cool bitter gourd tea which comprises the components (by weight ratio) of bitter gourd extract 4-6%, licorice root 0.05-0.15%, glucose 45-50%, cane sugar 10-15%, maltodextrin 20-25%, Isomaltooligosaccharide 10-15%, lemon acid 0.2-0.4%. The tea has the double actions of keeping active ingredients and improving taste.

The invention discloses a buried type wine cellaring method, which aims to overcome shortcomings that the common storage method for a yellow wine has technical problems on shortening the storage period, adding aroma, improving mouthfeel, coordinating alcohol blending degree and the like. The invention adopts the following technical scheme: because an earthen jar (pot or vat) has characteristic of good air permeability when used to accommodate wine, yellow wine vinasse, fruit skin and fruit residue fermented glutinous rice wine and surficial soil are used for burying a cellared wine respectively for three times to effectively form favorable conditions, such as a microcirculatory respiratory system, a cold and hot interactive mechanism and a microbiological ecological environment, in the cellared wine; and combined with the natural environmental conditions of a cave (or an underground cellar), such as a constant temperature and a proper humidity, the alcoholization and aging of the yellow wine can be quickened, and the aims of shortening the storage period, improving the wine quality, increasing the aroma and the taste, improving the mouthfeel, coordinate the alcohol blending degree, reducing the wine storage cost and maintaining the quality of the wine after long-term storage are achieved.

The invention relates to a defreeze device of refrigerator, which comprises: a power supply; a defreeze room at one side of refrigerator to receive the current of power supply; and an electrode inside the defreeze room to receive the current of power supply and contact the refrigerated food. With said invention, there is defreeze room inside the refrigerator, without moving frozen food. The invention can form right temperature and condition, to quickly defreeze food. And the heat can be transmitted to the food variably. And the food can be defrozen from inner and outer parts.

The invention discloses a cobblestone steamed bread making method. The method comprises the steps that firstly, flour, salt, baked crushed peanut kernels, stir-fried sunflower seed kernels, yeast powder and fennel are taken to be added into a dough mixer, vegetable oil and drinking water at the temperature of 11 DEG C to 30 DEG C are simultaneously added at the constant speed, and stirring is conducted while the vegetable oil and the drinking water are added; secondly, an appropriate amount of the flour and the vegetable oil are added again, and stirring is continuously conducted for 10 min to 20 min; thirdly, mixed dough is taken out of the dough mixer to be fermented; fourthly, the fermented dough is cut into a plurality of equal parts; fifthly, each part of the dough is rolled into a cake with the thickness of 8 mm to12 mm through a rolling pin; sixthly, cobblestones are put into an electric griddle to be heated; seventhly, the rolled cakes are put into the electric griddle in which the cobblestones are laid, the electric griddle is covered with a griddle cover, heating is conducted for 15 minutes, the cakes are turned over to the other sides, and then baking is conducted for 5 minutes. According to the cobblestone steamed bread making method, by increasing the thickness of cobblestone steamed bread, the problems that the cobblestone steamed bread is prone to extrusion and moisture are solved; by increasing the diversity of the raw materials, the mouthfeel is improved; by increasing the using amount of the vegetable oil, the baked cobblestone steamed bread is more attractive in color and luster.

The invention discloses a control method and a control device of an electronic cigarette as well as the electronic cigarette. An atomizing cavity of the electronic cigarette comprises K heating subregions which are arranged in the moving direction of a heating component. The method comprises the following steps: when receiving a cigarette lighting signal, obtaining the accumulated heating time ofthe heating component in the current heating subregion; if the accumulated heating time does not reach the preset heating time, controlling the heating component to heat according to the cigarette lighting signal; and if the accumulated heating time reaches the preset heating time and a tobacco product does not complete heating in at least one of the K heating subregions, controlling the heating component to move to the uncompleted heating subregion. The segmented heating function of the tobacco product is realized; the condition that part of the tobacco product is scorched or is not atomizedis avoided; the use taste of users is enhanced; the effective utilization rate of the tobacco product is increased; and waste is reduced.

The invention provides sorghum wine and a preparation method thereof. The preparation method comprises the following steps of: selecting sorghums not to be peeled, boiling in water till sorghum peels are broken, and filtering to obtain peel broken sorghums; steaming the peel broken sorghums to obtain cooked sorghums; adding distiller yeast into the cooked sorghums, and fermenting at 30-40 DEG C for 72-90h so as to obtain fermented sorghums; and immersing the fermented sorghums by using sorghum liquor for 5-9 days, and taking out supernate to obtain the sorghum wine, wherein in terms of weight, the proportion of the sorghums, the distiller yeast to the sorghum liquor is 1:(0.0015-0.002):(1.2-1.6). According to the invention, the traditional sorghum liquor is deeply processed; the nutritive value and the mouth feel are improved; furthermore, by uniquely adopting the steaming and boiling combined manner, the extraction rates of nutritional components are increased; the fermentation effect is improved; simultaneously, the high-quality fermented sorghums are obtained by adopting a unique fermentation condition; and the high-quality fermented sorghums can be mutually fused with the sorghum liquor so as to generate synergistic effects.

The present invention discloses a mulberry leaf tea and a preparation method thereof. The mulberry leaf tea consists of the following raw materials: 80-100 parts of mulberry leaves, 10-12 parts of mulberries, 8-10 parts of haws, 6-8 parts of pumpkins, 20-30 parts of fagopyrum dibotrys leaves, 8-10 parts of cassia seeds, 4-6 parts of pueraria lobata flowers, 3-5 parts of dracocephalum moldavica, 2-4 parts of wisteria sinensis, 3-4 parts of gnaphalium affine, 4-6 parts of artemisia lactiflora, 1-2 parts of schisandra chinensis pollen, and 20-30 parts of lotus juice. The obtained mulberry leaf tea merges the nutritional and functional ingredients of the fagopyrum dibotrys leaves, is subjected to multiple fermentation which increases the dissolution rate of the product active ingredients and enables the products to be more easily digested, at the same time improves the mouthfeel and palatability, and is yellow, red and bright in soup color, is pure and authentic in fragrance, is mellow and sweet in taste. At the same time, the traditional Chinese medicine ingredients are added in the recipe of the raw materials to be blended, the conventionally extracted unpalatable medicinal flavor is eliminated, and meanwhile, the mulberry leaf tea can improve health-care value, has efficacies of clearing heat and clearing away toxins, tonifying liver and strengthening stomach, lowering lipids and sugars, etc., and can improve organism blood balance and is very suitable for a long-term drinking of patients with high cholesterol, hypertension, and high blood sugar.

The invention relates to a slurry-typed automatic coffee machine and a control system thereof, and belongs to the technical field of vending machine control systems. The slurry-typed automatic coffee machine comprises a rack, as well as an industrial control operation department, a coffee production department and a cup discharging department which are mounted on the rack, wherein the industrial control operation department, the coffee production department and the cup discharging department are respectively controlled by an industrial control operation system, a mechanical control system and a cup discharging control system; the coffee production department comprises a grinding device, a brewing and stirring device, a water supply device, a heating device, a peristaltic device and refrigerating device; the water supply device comprises a tap water supply channel and a bucket water supply channel, the refrigerating device comprises a refrigerated cabinet and an ice maker, and the cup discharging department comprises a cup barrel, a cup discharging device and a cup cover taking device. According to the invention, slurry raw materials are adopted to solve the harms of powder additives so as to enhance the taste of coffee and make the coffee healthy and safe; the refrigerated cabinet is used for ensuring the freshness of the materials; the ice maker is used for expanding the scope of customer requirements; the water supply device which is compatible with the tap water supply channel and the bucket water supply channel facilitates diverse water sources to lower the operation cost.

The invention relates to a method for preparing a dietary fiber dispersing tablet, which belongs to the technical field of medicine and health care product. The method comprises the following steps: the dietary fiber is taken and subjected to enzymatic and alkali hydrolysis and homogenization treatment to obtain nanometer dietary fiber; and the nanometer dietary fiber is added with proper auxiliary materials, subjected to granulation, added with a lubricant, and subjected to uniform mixing, granulation and tablet forming to obtain the dietary fiber dispersing tablet. The method for preparing the dietary fiber has the advantages that the water retention capacity and the expansibility of the dietary fiber are correspondingly increased due to smaller particle diameter and large specific surface area of the dietary fiber, the physiological function is more obviously exerted, and the mouthfeel of the dietary fiber can be greatly improved by ultrafine crushing.

The invention discloses a ginger crystal and a production technology thereof. The ginger crystal comprises dry ginger powder, brown sugar and honey. The production technology comprises the following steps: milling the brown sugar, adding honey to the milled brown sugar, mixing, drying for 2h at 90DEG C in a drying room, mixing with the dry ginger powder, drying, milling, and packaging. The ginger crystal of the invention, which has the advantages of abundant nutrition and good taste, has a wide market.

The invention discloses a microwave heating device for an electronic cigarette. The microwave heating device comprises a base, a microwave generator and a microwave incident cavity, a heating cavity is formed in the base, a microwave transmission sheet is arranged between the heating cavity and the microwave incident cavity and is fixedly connected to the top end of the microwave incident cavity,a microwave emitting port is formed in the microwave incident cavity, the bottom of the microwave emitting port is fixedly connected to the microwave generator, and a battery module is arranged at thebottom of the microwave generator. The microwave heating device has the beneficial effects that the microwave generator is arranged, so that tobacco or tobacco tar is integrally heated, tobacco substances of the tobacco tar or the tobacco is more fully volatilized, and the flavor is improved.

The invention relates to a film-shaped preparation which is dissolvable in an aqueous media and is used to administer substances into the human or animal body. Said preparation contains at least one water-soluble polymer. The invention is characterised in that the preparation contains one or several components which produce a gas under the effect of humidity or in the presence of an aqueous medium or when high temperature modifications occur.

The invention discloses a smooth steamed vermicelli roll and a preparation method thereof. The smooth steamed vermicelli roll is formed by stirring and mixing the following components in parts by weight: 70 to 80 parts of water, 10 to 20 parts of glutinous rice flour, 3 to 5 parts of wheat starch, 1 to 2 parts of water chestnut starch, and 1 to 2 parts of cassawa starch. The smooth steamed vermicelli roll and the preparation method thereof have the advantages that materials adopted are healthy food materials, and harmful substance affecting human body is not added. Wheat starch is used, so that the steamed vermicelli roll prepared is as white as snow and crystal clear; in addition, the amount of the added water in steamed vermicelli roll paste is proper, so that the steamed vermicelli roll prepared can be thinner; the water chestnut starch and the cassawa starch are added, so that the mouthfeel of the steamed vermicelli roll is greatly improved, and the steamed vermicelli roll is smooth, elastic and flexible, cannot be broken or mushy under the condition that the steamed vermicelli roll is thin, is good in mouthfeel, and ensures that the steamed vermicelli roll is easier to scrape when being out of a pan.

The invention discloses a natural cigarette flavoring with antiseptic effect, which is prepared by mixing the following components in percentage by mass: 5-40% of organic acid, 25-65% of natural plant extract, 5-20% of ethanol and 10-20% of water. The method comprises the following steps: putting the pulverized raw materials into an extraction tank, adding water, and immersing over night; carrying out steam distillation; separating to obtain volatile oil and a material containing aromatic water; putting the material containing aromatic water into the extraction container, adding ethanol into the material containing aromatic water and water, and extracting under reflux to obtain the ethanol extract; and adding the volatile oil into the ethanol extract, and uniformly mixing to obtain the natural plant extract. The natural cigarette flavoring with antiseptic effect has favorable antiseptic effect, and has high antibacterial effects on microzyme, mold, Staphylococcus aureus and Escherichia coli which frequently cause deterioration of the flavoring. Compared with the sodium benzoate with the same concentration, the flavoring disclosed by the invention has equivalent and even better antibacterial effect.

The invention relates to a preparation method of a semi-dry large yellow croaker fillet, which comprises the technological processes of pre-treating, slicing, deodorizing, seasoning, drying and baking raw material fish. The preparation method is characterized in that the preparation method comprises the following steps: raw material fish pre-treatment: cleanly removing scales, fins and mucus on the surface of a fish body, then splitting and killing, removing internal organs and gills of the split fish body and completely cleaning the whole fish body; slicing: removing vertebra and a head of the pre-treated fish body and then cutting into the fillet; immersing the treated fillet into a configured deodorizing liquid for a period of time; immersing the deodorized fillet into a seasoning liquid; after hot air drying, baking and packing. The semi-dry fillet prepared by the preparation method has comfortable mouth feel, less nutrient loss, less time consumption during processing and low energy consumption, and the shelf life is prolonged.

The invention discloses spicy beef sauce and a preparation method thereof and belongs to the field of processing and preparation of foods. The spicy beef sauce is prepared by vegetable oil, beef, bean sauce, soybean paste, pepper, yeast powder, peanuts, sesame, monosodium glutamate, hydrolyzed vegetable protein, clove, anise, sichuan pepper, white pepper and beef bone soup. The spicy beef sauce and the preparation method disclosed by the invention have the advantages that the beef bone soup is added into the beef sauce and is obtained by steaming and boiling the beef bone and the beef by high pressure, concentrating the soup juice and refining by using a colloid mill, and by high-pressure steaming and boiling, nutritional components difficultly extracted by certain conventional means are fully decocted and blended into the soup juice, so that not only are the taste and the flavor of the beef sauce improved, but also the nutrition of the beef sauce is rich.

The invention discloses a pearl barley juice drink and a preparation method thereof. The preparation method of the pearl barley juice drink product comprises the following steps: pretreating pearl barley, grinding into thick liquid, processing all the thick liquid into paste, performing mild enzymolysis, filtering, blending, homogenizing, sealing and packaging. According to the pearl barley juice drink and the preparation method thereof, the process of processing all the thick liquid into paste and filtering the paste and the biological enzymolysis technology are integrated to produce the pearl barley juice drink in cooperation with high-pressure homogenization technology, so that starch is adequately pasted and a part of starch is hydrolyzed, pearl barley starch is effectively prevented from being recrystallized during the storage process of the drink product, thus the retrogradation of the starch is prevented, the shelf life of the pearl barley juice drink is prolonged, multiple nutrients such as vitamin B and polysaccharide in pearl barley are fully retained, and the taste and flavor of the pearl barley juice product are improved; the preparation method is easy to operate, is in favor of large-scale industrial production, and promotes the industrial development of deep processing of starch food.

The invention discloses an electronic cigarette liquid containing tobacco extract. The electronic cigarette liquid comprises the following components in parts by weight: 1-2 parts of tobacco extract, 10 parts of deionized water, 15-60 parts of glycerol, 26.5-69 parts of propylene glycol, and 0-8 parts of auxiliary materials. A preparation method of the electronic cigarette liquid comprises the following steps of using the flue-cured tobacco leaves, drying and crushing into powder, sterilizing by ultraviolet rays, adding the deionized water, accelerating the solvent extraction, adjusting the pH (potential of hydrogen) value of the obtained extraction liquid to 10-13 by sodium hydroxide, distilling by water steam, re-extracting the distilled liquid by food level ethyl acetate, depressurizing and concentrating the extraction liquid, obtaining the water steam distilling tobacco extract, dripping into a mixture of the deionized water, the glycerol, the propylene glycol and the auxiliary materials, and uniformly stirring, so as to obtain the electronic cigarette liquid. Compared with the prior art, the electronic cigarette liquid has the characteristics that the tobacco extract has no pigment, the content of harmful matters is low, the components are simple, the water solubility and high boiling point are realized, and the electronic cigarette liquid is favorably prepared in the subsequent period.

The invention relates to the technical field of foods, and particularly relates to a sea-buckthorn fruit juice jelly prepared from plateau sea-buckthorn as a raw material and a preparation method of the sea-buckthorn fruit juice jelly. The sea-buckthorn fruit juice jelly comprises the following raw materials in percentage by weight: 34 percent of glucose syrup, 32 percent of white granulated sugar, 13 percent of purified water, 3 to 8 percent of sea-buckthorn fruit juice, 7 percent of modified starch, 1.9 to 6.9 percent of gelatin, 1.5 percent of dextrose, 1.2 percent of sorbitol. 0.9 percent of citric acid, 0.12 percent of essence and 0.05 percent of a pigment in the first step, and 0.23 percent of palm wax and 0.1 percent of sea-buckthorn oil in the second step. The invention has the benefits as follows: the sea-buckthorn fruit juice jelly uses plateau sea-buckthorn as the raw material, and contains fragrant sea-buckthorn flavor; the preparation method adopts low-temperature forming equipment, nutritional ingredients of sea-buckthorn fruit juice are not damaged, and simultaneously, by the addition of the sea-buckthorn fruit juice in the jelly, the taste of the jelly is improved to a certain extent.

The invention discloses a preparing method for health care liquor with an immunity boosting function. The preparing method includes the following steps of 1 raw material processing, wherein raw materials include, by weight, 20-30 parts of beautiful millettia roots, 10-15 parts of barrenwort and 3-5 parts of medlar, the beautiful millettia roots are cleaned, sliced and smashed after being dried in the sun, the medlar and the barrenwort are cleaned, aired in a shady, cool and ventilating place and then smashed; 2 high-pressure processing, wherein the beautiful millettia roots obtained in the step 1 are put into a high-pressure tank, the high-pressure tank is pressurized until the pressure is 20-30 MPa, the pressure is uniform and kept for 10-20 min, and then normal pressure is recovered; 3 steam explosion processing, wherein the medlar and the barrenwort obtained in the step 1 are put into a steam explosion tank, and the explosion pressure is 3.0-3.5 MPa and kept for 150-200 s; 4 soaking, wherein the raw materials obtained from the step 2 and the step 3 are mixed evenly and put into a container, rice wine is poured into the container, and the container is capped and sealed to soak the raw materials; 5 postprocessing, wherein a soak solution obtained from the step 4 is taken out, filtered and subpackaged. The invention further relates to health care liquor obtained by adopting the method, and the health care liquor is golden, clear and transparent, and has a delicious mouthfeel and a slight smell of traditional Chinese medicines.

The invention relates to a jasmine flower additive for tobacco and the preparation method and applications thereof. The jasmine flower additive essentially consists of the jasmine flowers. The preparation method includes the steps that the jasmine flowers are extracted by heating and refluxing petroleum ether or ethanol solution or by soaking at ambient temperature; the extracted fluid is filtered and then decompressed and condensed into jasmine flower soaking cream which is mixed with honey in certain proportion to obtain the jasmine flower additive for tobacco. The jasmine flower additive is dissolved in the solution of ethanol and propanediol with certain concentration to form saturated solution, which is then evenly sprayed on cut tobacco, tobacco stems or tobacco sheets which are then prepared into cigarette. The dosage of the jasmine flower additive accounts for 0.01percent to 5percent of the weight of the cut tobacco, the tobacco stems or the tobacco sheets. The jasmine flower additive is characterized by the harmony of the jasmine flower fragrance and the tobacco fragrance and can soften the cigarette smoke and reduce the irritation of the cigarette fragrance to the respiratory system and the harm of smoking.

The invention discloses a cooking utensil control method, device, system, a storage medium and a processor. The method comprises steps temperature values and humidity values detected by the cooking utensil are acquired, wherein the temperature values comprise an inner utensil top temperature value and / or an inner utensil bottom temperature value, and the humidity values comprise an inner utensil humidity value and / or an outer utensil humidity value; a model is used to analyze the temperature values and the humidity values to obtain the current working state of the cooking utensil, wherein themodel is trained through machine learning by using multiple groups of data, and each group of data comprises a temperature value, a humidity value and the matched working state; and according to the current working state, the cooking utensil is controlled to execute cooking. The technical problem of low control precision as the cooking utensil is controlled through a temperature value can be solved.

The invention provides a method for comprehensively reclaming quartz vein polymetallic oxidized ore resources, which comprises the following steps: firstly, crushing and grinding crude polymetallic oxidized ore, and then carrying out flotation for separating the crushed and ground ore into molybdenum concentrates and ore tailings; secondly, alkaline-leaching the molybdenum concentrates with the pH value of 11-14 for forming leaching residue and leaching solution, adopting the carbon-in-pulp process for extracting rough gold from the leaching residue, and carrying out flotation on the ore tailings after the extraction for obtaining lead concentrates; thirdly, extracting the leaching solution in the step two, adding medicaments into the residual extract liquor, reclaiming ammonium rhenium acid, back-extracting the extract liquor, and then forming ammonium molybdate by acid precipitation; and fourthly, carrying out gravity separation to the ore tailings in the step one for obtaining quartz concentrates and the ore tailing, acid-washing the quartz concentrates for obtaining arenaceous quartz, and discharging the ore tailings. The method adopts the manners of separating step by step and extracting layer by layer, integrates a plurality of processes, and fully reclaiming valuable metals such as gold, molybdenum, lead, rhenium and the like, so the comprehensive utilization rate of the ore is over 80 percent.

The invention discloses an additive with a harm reducing function for a cigarette filter tip as well as preparation method and application method of the additive. According to the invention, one or more amino acids serve as active components, silica gel, active carbon, alumina, molecular sieve and the like serve as carriers, the active components are loaded on surfaces of the carriers through a surface chemical reaction to obtain a load-type amino acid material, the prepared load-type amino acid material is added into the cigarette filter tip to prepare a composite filter rod, and the composite filter rod is connected to a cigarette. Smoke analysis indicates that the cigarette containing the load-type amino acid material can effectively reduce 20-40% of hydrocyanic acid (HCN) and volatile carbonyl compounds in smoke; and the additive with the harm reducing function for the cigarette filter tip has the characteristics of safety, stability, simple preparation method, convenience for industrial production, capability of substantially no influence to the taste of the cigarette, and the like.