1681results about How to "Keep the taste" patented technology

The invention discloses an easy cleaning extrusion type juicer which comprises an engine base, a motor, a juice collecting chamber, an extruding and crushing part and a filtering part, wherein the extruding and crushing part comprises a push-in screw and an extrusion cylinder matched with the push-in screw. The extrusion cylinder is arranged in the juice collecting chamber, and the filtering part is arranged on the lower part of the extrusion cylinder. The filtering part is characterized in comprising grids, and scum juice filtering gaps are arranged between the grids. The easy cleaning extrusion type juicer of the invention has the advantages that the size of the scum juice filtering gaps can change according to the size of the material under the action of the push-in screw to the material, the juice extrusion rate is high, so that the juicer is especially suitable for lone-term material feed; the juicer is easy to clean after being used, the extruded fruit and vegetable juice has less foam, and the inherent colour and taste of the fruit and vegetable juice can be kept to the maximum extend.

The invention discloses a vacuum freeze-drying processing method of dendrobium officinale, comprising the following steps of: (1) washing and draining fresh steam sections of dendrobium officinale and cutting into segments; (2) arranging the drained dendrobium officinale in a freeze-drying device for pre-freezing and constant-temperature freezing at 30 DEG C below zero to 35 DEG C below zero; (3)carrying out sublimation drying on the dendrobium officinale processed in the step (2); (4) heating the dendrobium officinale after the sublimation drying in the step for (3) for evaporating residualwater; and (5) packing the condensed dendrobium officinale products with water content of 6-9% dried in the step (4) into clean and sanitary food-grade aluminum-foil bags, sealing to the dendrobium officinale products. The dendrobium officinale products processed by the method disclosed by the invention are rich in dendrobium officinale polysaccharide, and can be directly eaten or taken as ingredients for stewing soup to eat or making tea to drink. The dendrobium officinale products keep original state, taste and pharmacological effects of the dendrobium officinale, can be stored and transported at normal temperature, and has more than five years of shelf life.

The invention relates to a processing method of a concentrated sugarcane juice. The processing method comprises the following steps: aiming at the difference of the proportions of nutrient contents and flavor substances contained in sugarcane meat and sugarcane skins, respectively processing the sugarcane and the sugarcane skin into a concentrated sugarcane meat juice and a clarified sugarcane skin juice, and mixing and homogenizing to obtain the concentrated sugarcane juice. The processing method comprises the following specific steps: peeling the sugarcane to the obtain the sugarcane meat and the sugarcane skins, firstly carrying out squeezing, enzyme pre-destruction and sterilization, rough filtration, enzymolysis, ceramic membrane ultrafiltration and vacuum concentration on the sugarcane meat, then carrying out squeezing to obtain the concentrated sugarcane meat juice, carrying out enzyme pre-destruction and sterilization, rough filtration, enzymolysis and ceramic membrane ultrafiltration on the sugarcane skins to obtain the clarified sugarcane skin juice, finally mixing and homogenizing the concentrated sugarcane meat juice with the clarified sugarcane skin juice, and carrying out high-temperature instant sterilization, so as to obtain the concentrated sugarcane juice. The concentrated sugarcane juice prepared by virtue of the processing method is clear and transparent, has aromatic flavor and fresh, sweet and delicious taste, the original flavor and nutritional ingredients of the sugarcane are maximally preserved, and precipitation and a turbid phenomenon are avoided in a storage period.

The invention provides a method for preparing fresh-keeping instant cooked rice, belongs to the technical field of agricultural product deep processing and food industry, and mainly relates to application of the ultrasonic treatment technique and the enzyme preparation in the instant cooked rice. In the method, the refined rice is used as a raw material, and the ultrasonic treatment technique and the enzyme preparation are utilized to control the aging and fresh-keeping of the instant cooked rice. The preparation method of the instant cooked rice comprises the following steps: the refined rice is washed, soaked in water, water-drained, pre-boiled, and then subjected to enzyme liquid soak and ultrasonic treatment, drainage, enzymolysis, acid soak, water drainage, packaging, sealing and sterilization to obtain the finished production of the fresh-keeping instant cooked rice. The fresh-keeping instant cooked rice prepared by the method has the advantages of low cost, convenient use and convenient eating, and can be eaten instantly or after heated; and if the hot food is needed, the rice bag is heated in boiled water or a microwave oven over medium-high heat for 1 to 2 minutes.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention relates to the technical field of food preparation, in particular to a food made from sea cucumber (abalone) and a preparation method thereof. The food has the characteristics that the food is made by taking sea cucumber (abalone) and edible seaweed as the main raw materials, and adding a small quantity of flavoring agents, and the sea cucumber (abalone) and the edible seaweed are mixed in a weight ratio of (10-20):1. The preparation method comprises the following steps: accepting and processing the raw materials; boiling to produce a stock; sterilizing at a high pressure; soaking and cooling; freezing; and vacuum-packing and the like. Sea cucumber and abalone processed according to the method are a good example of solving the problem of retaining original shape, flavor and nutritious composition of the seafood, and are easy to preserve and carry. Moreover, the food is suitable for occasions such as banquets at fancy restaurants, in particular suitable for travel and picnic, and also can be consumed by old people, patients weak in constitution and sick persons for rapid recovery. The invention has the advantages of simple technology, easy operation, energy-efficiency, hygiene, capability of preservation at a low temperature, profitability and the like. The preparation method can be widely applied to preparation and processing of sea cucumber, abalone and other seafood, and has the potential of being highly publicized.

The invention discloses an automatic fruit preprocessing device for canned fruit production. The automatic fruit preprocessing device comprises a base, wherein a fruit peeling and dicing integrated device is mounted on the base; the fruit peeling and dicing integrated device comprises a U-shaped frame; a peeling device is mounted at the top end of the U-shaped frame; a pushing and conveying deviceis mounted at the bottom end of the U-shaped frame through a support plate; a second horizontal oil cylinder and a low-speed motor are separately mounted on the left side and right side of the U-shaped frame; a pushing and extruding rod is connected with the right end of the second horizontal oil cylinder through a piston rod; an annular pushing block and a pushing and pressing block are separately mounted on the outer side and right end of the pushing and extruding rod; an annular pit cutting knife is connected with the left end of the low-speed motor through a motor shaft; a plurality of slicing knives are mounted on the outer side of the annular pit cutting knife at equal intervals; a second miniature oil cylinder is fixed to the inner side of the annular pit cutting knife; and a compressing block is connected with the left end of the second miniature oil cylinder through a piston rod. The automatic fruit preprocessing device can perform peeling, dicing and pit removing on fruits and automatically convey diced fruits onto the pushing and conveying device, thereby improving the production efficiency of canned fruits.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The production method of rose tea includes the follwing steps: firstly, steaming and distilling fresh rose flower to extract essence, making it into saturated solution for stand-by, then in a pressure-equalizing fumigation equipment using the vapour containing rose essene evaporated by rose essence saturated solution to fumigate raw material tea to make rose essence be adsorbed in the tea, then sealing and drying to obtain the the finished tea. Said rose essence saturated solution can be stored for a long period. Said rose tea is stable in quality, and its quality is good.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The present invention relates to a method to fabricate a full edible insect powder, with the main raw material as the edible insects with the represent of the flour weevil, the cicada, the cryptympana atrata, the locust and the silkworm pupa. The exploited products in both domestic and international markets at present include the specific animal feeds and the dishes of edible insects, as well as the animal feed made from a certain amount of raw materials of insects. The present invention aims to exploit a full edible insect powder as well as the fabrication method and application thereof to accomplish the industrialized production with a large scale. The technical proposal is that the insects which undergoes both elimination of foreign bodies, toxins and cleaning up in the latter phase of cultivation are killed, dehydrated, roasted, (or dried through refrigeration) dried and refrigerated in vacuum, and then smashed and filtrateed to be the final product. The effect of the present invention is that the full insect powder contains all nutritious elements thereof, including proteins, lipids, vitamins and various trace elements. The present invention has unique characteristic, safety without toxins, wide application fields, feasibility to be the nutrition of serious snacks, and feasibility to be the stuffing of food of various cakes and candies.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

The invention discloses a processing method of a vacuum refrigerating flavored prawn cake. The processing procedure comprises the following steps of: material selecting, pretreating, pulping, forming, steaming, cooling, traying, refrigerating fast, cutting, refrigerating fast, vacuum refrigerating and drying, sorting, metal detecting and packaging. The flavored prawn cake comprises the following raw materials in parts by weight: 70-80 parts of minced fillet, 20-30 parts of peeled prawns, 8-10 parts of soy protein isolate and 2-4 parts of prawn meat extract. The processing method of the vacuum refrigerating flavored prawn cake provided by the invention has the advantages that the product appearance is good in color, that the original rich nutrition ingredients and the special flavor and taste of the vacuum refrigerating flavored prawn cake are reserved, that other bad smell is not generated, and that the vacuum refrigerating flavored prawn cake can be stored for a long time even at normal temperature, has a shelf life as long as 12 months and is ready to eat.

A process for preparing the non-sugar tea beverage by use of high-voltage pulse electric field to sterilize it includes such steps as extracting from tealeaves in hot water, filter, quick cooling. Centrifugal separation of deposit, filtering by Millipore membrane and sterilizing by high-voltage pulse electric field. Its advantages are no loss of tea polyphenol and taste substances, and long storage time.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

The invention discloses cereal diet meal replacement powder and a making method thereof. The cereal diet meal replacement powder includes raw materials yam, red dates, Chinese wolfberry fruits, oats, red beans, black beans, black sesame, walnut kernels, dried apples, chia seeds, quinoa and probiotics. The cereal diet meal replacement powder has the effects of moderating, nourishing and tonifying qi, nourishing the kidney, nourishing the blood, nourishing the intestines and detoxifying the intestines and expelling toxin, is suitable for all people, is homological in medicine and food, natural and health-care and can replace the three meals.

The invention provides a preparation method of a sea asparagus health care type edible plant salt, which belongs to the production technology field of the foodstuff flavoring; the invention is specially used for producing health care type edible plant salt from the material of sea asparagus. The technical proposal of the invention is that intact plants, leaves, tender stems or seed pods of the sea asparagus are taken as the raw material; after selecting, washing, centrifugal dewatering, and vacuum freezing and drying, the dehydrated sea asparagus can be obtained; the dehydrated sea asparagus are taken as the raw material, the sea asparagus natural plant salt can be obtained after grinding, screening and packaging.. The invention has the advantages of simple preparation process, stable product performance and reservation of nutritive composition of the sea asparagus to a maximum extent.

The present invention relates to celery processing process, and is especially the freezing, vacuum dehydrating process of processing celery. The process includes the steps of: preparing material, washing and sterilizing; scalding; quick freezing; vacuum dehydrating; and vacuum packing. The present invention eliminates 97 % of water in Celery while maintaining the nutritive components unchanged, and the product may be stored for long time and eaten conveniently. Before being eaten, the freshness keeping dehydrated Celery is soaked in hot water to restore its fresh state and cooked in different modes.

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

The invention relates to a method for producing a kvass beverage by using germinating brown rice, belongs to the technical field of beverage preparations, and specifically relates to a fermentation type kvass beverage adopting germinating brown rice as a raw material. The method comprises: crushing germinating brown rice; screening with a 20 mesh sieve; adding water to the germinating brown rice powder according to a ratio of 4:1; carrying out saccharification for 5-6 h at a temperature of 60-65 DEG C; carrying out coarse filtration on the saccharification solution by using 4-6 layers of gauze; diluting the filtrate into 5 Bx; boiling for 15-20 min, and adding 0.1% of hop during boiling; cooling to a temperature of 40 DEG C after completing the boiling; adding 0.01% of Lactobacillus bulgaricus lyophilized powder; carrying out pre-fermentation for 8-10 h at a temperature of 40-42 DEG C; cooling to a temperature of 16 DEG C; adding 0.1% of bread activity dry yeast; carrying out post-fermentation for 20-24 h at a temperature of 15-16 DEG C; and carrying out filtration, sterilization, and low temperature pressure holding filling to obtain the finished product. The kvass beverage of the present invention maintains taste and aroma of kvass beverages, and further has a plurality of health functions.

The invention relates to a health-care drink prepared from shizandra berries, and belongs to drinks. According to a formula, the health-care drink comprises the following components in part by weight: 4.5 to 8.5 parts of shizandra berry juice, shizandra berry root extract or shizandra berry stem extract, 0.05 to 0.2 part of shizandra berry seed total lignanoid extract, 0.015 to 0.075 part of solubilizing agent and 90 to 100 parts of water. The health-care drink prepared from the shizandra berries has the advantages that: production technology is simple to operate and the health-care drink is suitable for industrialized production; the shizandra berries have very high utilization ratio and low production cost; and compared with the other drinks sold in the market, the drink prepared by the invention has high active ingredient content and odor and light bitter taste peculiar to the shizandra berries and keeps the taste of the natural shizandra berries.

The invention provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.

The invention relates to a rice wine beverage for tonifying kidney and a preparation method thereof and relates to the rice wine beverage and the preparation method thereof. The rice wine beverage is prepared from the raw materials of glutinous rice, prepared rhizome of rehmannia, cinnamomvine, common macrocarpium fruit, Indian buead, medlar and manyflower solomonseal rhizome by material preparing, fermenting and other processing steps. The rice wine beverage not only can keep the flavor of rice wine unchanged but also has the effect of tonifying the kidney.

The invention discloses a yellow peach wine brewing process. The yellow peach wine is made from mature yellow peaches, and the process comprises the following steps of: material preparation, primary fermentation, primary filtration, secondary fermentation and secondary filtration. By adopting the natural fermentation method, the yellow peach wine brewing process prevents the original flavor and nutrients of yellow peaches from being damaged due to distillation, so that the produced yellow peach wine retains the original flavor and taste of yellow peaches. The process ensures quality of the yellow peach wine product and greatly increases the value-added of yellow peach processed products.

The invention provides a betel nut chewing gum, which comprises 10-50 weight portions of dried betel nut concrete and 50-90 weight portions of edible glue base. The dried betel nut concrete is prepared through extracting raffinate from betel nut, then carrying out concentrating and drying.

The invention discloses an aquatic product fresh-keeping method. The aquatic product fresh-keeping method comprises following steps: slaughtering, sterilization, antistaling agent solution dipping, antistaling agent coating, packaging, vacuumizing, and low-temperature storing. According to the aquatic product fresh-keeping method, processes are simple and convenient; antistaling agent solution dipping and antistaling agent solution surface coating are adopted for double fresh-keeping treatment; growth of bacteria in aquatic products is inhibited effectively; fresh-keeping, water retention, and preservative effect are more excellent; the antistaling agent is prepared via combination of a plurality of nontoxic biological fresh-keeping agents, and amino acid and trace element needed by human bodies are added, so that the antistaling agent is high in preservative and fresh-keeping effects, and is safe and reliable; double-layer vacuum package using freshness protection bags and sealing bags are adopted, so that invasion of bacteria and oxygen from outside in fresh-keeping storage processes is avoided, and shelf life is prolonged effectively; and low-temperature storage above 0 DEG C can be realized, and refrigeration is unnecessary, so that meat is not dry or hard, and original mouthfeel and texture of the aquatic products are maintained.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a honeysuckle and roxburgh rose compounded instant green tea powder and a preparation method thereof. The preparation method comprises the following steps: regarding green tea dust, honeysuckle and roxburgh rose juice as main raw materials, extracting the green tea dust and the honeysuckle for three times respectively to obtain corresponding extract liquids, selecting fresh roxburgh rose to be squeezed to form juice, mixing the juice with the extract liquids, then conducting vacuum concentration to the mixture to obtain a mixed and concentrated solution, adding maltitol which is 3-4% of the total volume to the solution to be blended, when the concentration of the mixed solution is up to 30-40%, and conducting spray drying to obtain the honeysuckle and roxburgh rose compounded instant green tea powder. The honeysuckle and roxburgh rose compounded instant green tea powder disclosed by the invention is simple to process, and free of any artificially synthesized additive and preservative, and can fully utilize the advantage that the nutritional ingredients in the raw materials are complementary; the prepared instant green tea powder can be filled with water to be dissolved quickly, is pure in flavor, mellow, fresh, and unique in taste, has the effects of clearing away heat and toxic materials, refreshing, restoring consciousness, invigorating stomach to help digestion, and resisting against ageing and fatigue, is suitable for consumer groups at all ages, and can achieve high economic benefits.