65results about How to "Less spicy" patented technology

The invention relates to a composite clarifying agent for ginger juice and a preparation method of an extracting solution of clarified ginger juice, and belongs to the technical field of food processing. The composite clarifying agent for the ginger juice is characterized in that attapulgite is used for supporting chitosan and matched with sodium alginate, sodium carboxymethyl cellulose, xanthan gum, collagen and tea polyphenol, the composite clarifying agent has excellent flocculation effect as well as good biocompatibility, adaptability and safety, can adsorb suspended solids, pigments and the other substances in the ginger juice more comprehensively and thoroughly, has antiseptic and bacteriostatic functions and can prolong the storage period of the ginger juice effectively. According to the preparation method of the extracting solution of the clarified ginger juice, the content of gingerol in extracted ginger juice is increased greatly while nutrients of raw materials are retained sufficiently, nutrient loss is small, the use amount of the clarifying agent is small, the stability of the ginger juice is improved remarkably, the prepared ginger juice is clear and transparent in appearance and glittering and translucent in color, the pungency of the ginger juice is reduced, the taste is mellow, and the sensory quality is improved obviously.

The invention discloses a method for preparing a tobacco sheet through an enzymolysis extraction-Maillard reaction composite technology. The method comprises the following specific steps: carrying out enzymolysis extraction simultaneously on tobacco powder in water, carrying out solid-liquid separation, concentrating the enzymolysis liquid, adding with reducing sugar and amino acid and carrying out Maillard reaction at 70 DEG C, uniformly coating paper base with the reaction liquid, drying, and shredding, and thus obtaining the tobacco sheet. With the adoption of the enzymolysis extraction-Maillard reaction composite technology, the advantages of the preparing process of the tobacco sheet through the paper-making process are exerted, meanwhile, the two technological means of the enzymolysis and the Maillard reaction are comprehensively utilized, so that the extraction efficiency of the tobacco aroma materials is improved, and moreover, the chemical components of tobacco are selectively changed, so that the purposes of aroma enhancement and harm reduction are achieved, and therefore, the method has the incomparable advantages.

The invention relates to a processing material for improving the smoking quality of hairy tobacco, which is prepared by mixing the following raw materials in part by weight: 0.01 to 0.1 part of 1 percent Peru extract, 0.01 to 0.1 part of 1 percent menthol, 0.1 to 1.0 part of 1 percent Hierochloe odorata extract, 0.1 to 1.0 part of 10 percent liquorice spray, 0.1 to 0.5 part of 10 percent maltol, 0.2 to 0.5 part of 10 percent Yunyan extract, 0.1 to 1.0 part of 1 percent Tolu extract, 0.05 to 0.5 part of Angelica dahurian tincture, 0.05 to 0.5 part of apple juice and 0.5 to 1.5 parts of water. The processing material provided by the invention is sprayed onto white hairy tobacco or burnt hairy tobacco, so that not only the requirement of moisture is met, but also the smoking quality of tobacco leaves is greatly improved; and the stimulus and pungency feeling of white hairy tobacco or burnt hairy tobacco sprayed by the processing material provided by the invention can be greatly reduced, harmful miscellaneous gas is covered up, smoke is mellow, and the smoking quality is obviously improved.

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

The invention discloses a preparation method of deer blood wine. The preparation method comprises the following steps: merging the pure kernel wine of 45-60 degrees with the impregnation liquid of deer blood and preprocessed plant materials of hawthorn, Chinese date, medlar, longan pulp, red flower and clove, then coarsely filtering impregnation liquid, blending, standing for storage, fine filtering and encapsulating to obtain the deer blood wine. The deer blood wine has warm alcoholic strength, faint scent smell, has the curative effects of nourishing blood and replenishing essence, activating blood and eliminating stasis, reducing swelling and healing wounds, anti-ageing, beautifying, prolonging the life, reinforcing deficiency, tonifying Yang and kidney, and has favorable effects for treating consumptive disease, lumbodynia, cardiopalmus, insomnia, kubla khah collapse and various asthenic diseases.

The invention discloses a digestion aiding high-calcium sandwich fresh ginger buccal tablet and a preparation method thereof. The digestion aiding high-calcium sandwich fresh ginger buccal tablet is characterized by being prepared from, by weight, 15-17 parts of fresh ginger, 6-7 parts of perilla leaves, 5-6 parts of white vinegar, 6-7 parts of betel nuts, 20-23 parts of green apple juice, 1-1.2 parts of pectin, 10-12 parts of taro powder, 5-6 parts of fishbone meal, 3-3.5 parts of pericarpium granati, 3-3.5 parts of formosan lattuce herb, 5-6 parts of sweet almond oil, 55-60 parts of yam flour and 13-15 parts of syrup. The digestion aiding high-calcium sandwich fresh ginger buccal tablet has the effects of resisting oxidation, promoting appetite, aiding digestion, improving lipid metabolism, inducing sweat and dispelling exogenous evils, resisting inflammation and tumors, relieving pain, preventing periodontitis, refreshing the mind and restoring consciousness and the like.

The invention relates to a method for improving cigarette smoking quality. Main stream smoke generated by a lighting-type cigarette is mixed with dilution air and atomization steam, and smoking is carried out. The atomization steam comprises one or more from flavor components, Chinese medicine extracts and humectants. After being left from the lighting-type cigarette, the main steam smoke is mixed with the dilution air and the atomization steam. According to the method for improving cigarette smoking quality, smoking can be carried out on the lighting-type cigarette through a cigarette smoking device which has an electrical atomization function. According to the method for improving the cigarette smoking quality, the smoking damage is lowered, the excitement and piquancy during cigarette smoking can be further lowered, the smooth and gentle degree of smoke is improved, and the sense comfortable degree of the cigarette is obviously improved. Meanwhile an existing perfuming and feeding technology and a moistening mode in a traditional cigarette is improved.

The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.

The invention discloses a processing method of novel mouth-contained tobacco products with black tea extracts, and belongs to the technical field of tea processing. 30-65% of tobacco extracts, 30-65%of black tea extracts, 6-30% of stabilizer and 8-30% of binder serve as raw materials by weight, and the slice-type novel mouth-contained tobacco products are obtained by sieving, granulation, drying,sheet compression, slicing, packaging and processing. According to the processing method of the novel mouth-contained tobacco products with the black tea extracts, the typical strong sweet fresh flavor, easily accepted by people, of the black tea extracts and the unique pungent flavor of tobacco are mixed, the excessive spicy and bitter stimulation of existing mouth-contained tobacco products tohuman bodies is reduced, different doses of tobacco extracts and black tea extracts can be accurately and quantitatively added, the novel mouth-contained tobacco products with different flavor characteristics are produced according to market demands, small bags do not need to be discarded in the usage process, and meanwhile the tobacco products have the health-care effects of regulating blood lipids, inhibiting bacteria, resisting bacteria and ageing, and enhancing immunity.

The invention relates to a purifying medium for purifying Luzhou-flavor liquor and a purifying method thereof, and relates to the technical field of liquor brewing. The purification medium is composedof peanut shell nano cellulose, activated carbon and macroporous adsorption resin, wherein the mass ratio of the peanut shell nano cellulose, activated carbon and macroporous adsorption resin is 1: 6: 3; The peanut shell nano-cellulose has a rod-like structure, the length is 150-210nm, and the diameter is 15-25nm; The activated carbon is composed of 201 activated carbon and 203 activated carbon;The macroporous adsorption resin is H. Macroporous adsorption resin. The purifying medium of the invention is sequentially installed in a steam drum pipeline connected with a liquor steamer and a condenser, high-efficiency liquor purification can be realized, and the effect of increasing ethyl caproate and reducing ethyl lactate and the like can be achieved, and the invention purifies the originalliquor while distilling, saves a large amount of storage time in the later period, reduces liquor loss and reduces production cost.

The invention provides a cocoa stick chewing tobacco and a preparation method thereof, and the cocoa stick chewing tobacco comprises an internal layer and an external layer wrapping the external part of the internal layer, wherein, the internal layer ingredients comprise, by weight, 30-70 parts of cake flour, 1-3 parts of butter, 5-15 parts of sugar, 3-8 parts of milk powder, 5-15 parts of tobacco powder, 5-15 parts of cocoa powder, 0.01-0.03 part of enzyme, 0.1-0.5 part of flavoring agent, and 0.1-0.6 part of sodium bicarbonate; the external layer ingredients comprise, by weight, 5-20 parts of cocoa tobacco liquid block, 20-40 parts of cocoa butter, 10-30 parts of milk powder, 25-45 parts of sugar, 1-5 parts of maltodextrin, 0.2-0.6 part of emulsifier, and 0.1-0.3 part of flavoring agent. The cocoa stick chewing tobacco has a tobacco flavor, and has a strong cocoa fragrance; the tobacco tastes soft and not too sweet; the throat won't be stimulated by spicy; the tobacco can be chewed like a crispy biscuit; the defects like high stimulation, heavy bitterness and strong pungency caused by directing using smoke powder are overcome.

The invention discloses a formula of children' s antipyretic granule by using radix bupleuri and cassia twig, and its preparation method, and belongs to the technical field of traditional Chinese medicine. The invention mainly solves the problems of bad mouth feel, easily bacterial infection and inconvenient taking in low temperature season of the present oral liquid. The children' s antipyretic granule comprises the following bulk drugs in the granular: 200-300 parts of radix bupleuri; 70-110 parts of cassia twig, 200-300 parts of kudzuvine root; 100-150 parts of radix scutellariae, 100-150 parts of honeysuckle flower, 100-300 parts of isatis root and 70-110 parts of periostracum cicadae. The method comprises the following steps: crushing cassia twig, radix bupleuri and honeysuckle flower, distilling, salting out, refrigerating and respectively taking essential oil, adding beta-cyclodextrins; extracting kudzuvine root by an ethanol percolation method to obtain a flavonoid component; performing processes of water extraction, acid precipitation and alcohol precipitation to radix scutellariae to obtain high content scutelloside; decocting the other medicinal materials and concentrating to produce a thin paste; mixing each extract and concentrating to a thick paste, adding a proper amount of cane sugar, beta- cyclodextrins clathrate and a proper amount of dextrin to obtain the granule. The invention has the functions of sweating and relieving exterior syndrome as well as clearing heat and detoxifying, and has the advantages of good mouth feel, less loss of effective ingredients, stable quality, safe auxiliary materials and convenient administration, the children' s antipyretic granule by using radix bupleuri and cassia twig is mainly used for treating children's exogenousfever illness.

The invention relates to a fermented garlic paste. The fermented garlic paste is prepared from the following components in parts by weight: 100 parts of fermented garlic, 3-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 1-3 parts of sodium gluconate, 1-2 parts of refined flour, 0.5-1 part of molasses and 0.1-0.5 part of sodium dehydroacetate. According to the garlic paste, the flavor is soft in garlic fragrance and has fruity fragrance, and the garlic fragrance and the fruity fragrance supplement each other; during the production of garlic products, the garlic paste canbe used for effectively removing allinase generating sour and foul odors, meanwhile, the extensive loss of garlic nutrients is not caused, the healthy property of food is maintained, the taste of garlic paste products is widened, and the diversity of the garlic paste products is enriched.

The invention provides special-purpose active carbon active carbon for removal of plasticizers in liquor, and the special-purpose active carbon active carbon is characterized in that: the methylene blue adsorption capacity of the activated carbon is 6-9 ml, and caramel decoloration rate is 30-60%. The invention also provides a production method and a use method of the active carbon. The special-purpose active carbon can effectively remove the plasticizers dissolved in the liquor, at the same time, main aroma types of various kinds of liquor can be maximumly retained, and the special-purpose active carbon is easy to remove without introduction of impurities.

The invention relates to a processing method of brown sugar and ginger tea. The processing method is characterized in that crude ginger powder is soaked into honey and is stored in a cellar at the lowtemperature, so that pungency of ginger is reduced, and the ginger is endowed with rich honeydew fragrance. Adequate homogenizing and degassing are carried out in the processing process, so that themouth feel of the brown sugar and ginger tea is enabled to be uniform and fine, and the storage stability of the brown sugar and ginger tea is facilitated to be improved.

The invention discloses a composition for wind-cold type of common cold and a preparation method of the composition, and belongs to functional foods. The composition for wind-cold type of common coldcomprises the following raw materials of purple perilla, platycodon roots, onions, radix puerariae, fermented soybeans, orange peel, corn stigma and Chinese prickly ash; and the composition for wind-cold type of common cold is prepared through the steps of preparing materials, performing decoction or crushing, preparing the composition and the like. According to the composition, lithocarpus pachylepis, fragile blueberry fruits, and roots and stems of curcuma caesia are used as strengthening systems, so that the treatment effect of the composition for wind-cold type of common cold is increased,and the mouth feel is improved.

The invention relates to blood sugar reducing healthy tea. The blood sugar reducing healthy tea is prepared from the following raw materials in parts by weight: 30 to 50 parts of cortex cinnamomi, 20to 30 parts of tartary buckwheat, 10 to 20 parts of radix puerariae, 10 to 20 parts of folium mori, 2 to 7 parts of gynura divaricata, 2 to 7 parts of radix ginseng and 2 to 7 parts of liquorice root.The blood sugar reducing healthy tea disclosed by the invention belongs to pure traditional Chinese medicine products, and has the advantages that reasonable proportioning and proper taste are achieved, and the tea can be drunk just by being brewed by boiled water, is convenient to drink, is capable of reducing blood sugar on the basis that organs of liver and kidney of patients suffering from diabetes are not injured, and is suitable for populations suffering from hyperglycemia and the patients suffering from diabetes to drink.

The invention discloses a preparation method of a wine filtering and upgrading material based on natural sodium bentonite. The preparation method comprises the following steps: step 1, preparation of a bentonite raw material; step 2, preparation of organic bentonite; step 3, preparation of organic bentonite slurry; and step 4, forming treatment of the wine filtering and upgrading material. The preparation method is simple, the production cost is low, the hardness is good, and the material is not prone to being broken after being repeatedly used in a container; and the wine filtered by the wine filtering and upgrading material is pure in color and few in impurities, filtering effect isexcellent, the internal quality of the wine can be improved, and the wine is purer, healthier and higher in quality.

The invention provides a highland barley wine brewing process. The highland barley wine brewing process comprises the following steps: soaking highland barley, germinating the highland barley, cookingthe germinated highland barley, cooling and adding yeast in the cooked germinated highland barley, carrying out fermentation and filling the fermentation product into a steamer for distilling. The invention also provides highland barley wine brewed by the process. The process is more convenient to produce and easy to operate, the production efficiency is improved, and the production cost is reduced; and according to the brewed highland barley wine, harmful substances such as fusel oil and higher alcohol in the wine body are reduced.

The invention relates to a filter medium and a filter method for efficiently filtering fresh-flavor liquor, and relates to the technical field of liquor brewing. The filter medium of the invention iscomposed of peanut shell nanocellulose (filter medium A), activated carbon (filter medium B) and macroporous adsorption resin (filter medium C), wherein the mass ratio of the peanut shell nanocellulose, activated carbon and macroporous adsorption resin is 1: 1: 8. The three filter mediums of the invention are arranged in the steam drum according to the sequence of C, B and A, and the wine steam isfiltered by the filter mediums in turn and then condensed to obtain purified raw wine. The invention solves the technical problem that the new liquor of the fragrant liquor needs to be stored for a long time to remove the evil smell and the fusel oil content is on the high side, and the three-stage filtration method adopted by the invention has strong pertinence, the ethyl lactate content in theoriginal liquor obtained by filtration treatment decreases obviously, and the fusel oil content (isoamyl alcohol, isobutanol and isopropanol) also decreases obviously.

The invention discloses seasoning for a spicy hot pot. The seasoning comprises the following raw materials in parts by weight: 30-40 parts of salt, 15-25 parts of lemonlike citrus leaves, 13-15 partsof galanga, 5-10 parts of bay leaves, 6-9 parts of aspartame, 5-8 parts of dipeptide, 3-6 parts of lactose, 3-5 parts of sesame seeds, 2-4 parts of ethyl maltol and 1-2 parts of a bacteria remover. The invention further discloses a making method of the seasoning for a spicy hot pot. The seasoning is delicious in mouth feel, and the making method is simple; and the bacteria remover is added, so that microorganisms contained in the spicy hot pot can be eliminated, and the quality of the spicy hot pot can be improved.

The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.

The invention provides blood sugar reducing and inhibiting tea which is characterized by comprising the following components in parts by mass: 10-20 parts of cyclocarya paliurus leaves, 10-18 parts of mulberry leaves, 15-20 parts of ampelopsis grossedentata leaves, 10-20 parts of tartary buckwheat, 8-12 parts of lithocarpus litseifolius, 5-10 parts of pericarpium citri reticulatae, 2-3 parts of gynura divaricata, 3-5 parts of radix puerariae, 2-4 parts of lily, 3-5 parts of dendrobe, 4-6 parts of American ginseng and 6-8 parts of smoked plum. The sugar inhibiting tea belongs to a product prepared from new-resource food raw materials with homology of medicine and food, is reasonable in proportion, appropriate in taste, capable of being brewed with warm water, convenient to drink, capable of reducing blood sugar on the basis of not damaging liver and kidney organs of diabetic patients, and suitable for being drunk by hyperglycemia people and diabetic patients.

The invention discloses an anti-inflammatory, pain-relieving and stomach-warming ginger buccal tablet, which is characterized in that it is composed of the following raw materials in parts by weight: 15-17 parts by weight of ginger, 6-7 parts of perilla leaves, 10-12 parts of white vinegar, 5-6 parts of evodia micropowder, thick Park micronized powder 3-3.5, royal jelly 3-3.5, rice wine 8-10, pectin 1-1.2, white fungus powder 10-12, maltose 3-3.5, yam powder 50-55, syrup 10-12. The stomach-warming ginger buccal tablet for anti-inflammatory, anti-tumor, anti-inflammation and pain-relieving, warming the stomach and dispersing cold, improving lipid metabolism, sweating, preventing periodontitis, and refreshing the brain is the anti-inflammatory and pain-relieving stomach-warming ginger buccal tablet of the present invention.

The invention discloses a rice-flavored wine flavor improving and aging promoting method. The method includes steps: sealing to-be-treated rice wine in wine storage vats, adding activated carbon powder, feeding compressed air, cooling wine liquor to 2-4 DEG C, and keeping for 12h or longer; cooling wine liquor to a temperature ranging from -8 DEG C to 1 DEG C, feeding compressed air, and keeping for 24-48h at the temperature; feeding compressed air for 30-45 minutes, and keeping for 2-5 days at a temperature ranging from -8 DEG C to 1 DEG C; filtering the wine liquor through diatomite until the wine liquor is crystal clear; feeding compressed air into the wine liquor for the last time, and after the wine liquor recovers to the normal temperature, hermetically alcoholizing for 5-10 days toobtain aged rice wine. The method has advantages that by intermittent air feeding, oxidation of alcohol and aldehyde in wine is accelerated, and reactions of esterification, condensation, redox and the like are accelerated; in addition, volatile substances such as hydrogen sulfide, mercaptan and dimethylsulfide in wine liquor can be effectively eliminated, and wine aging is promoted.

The invention discloses a patchouli essential oil preparation process and application of the patchouli essential oil to a cigarette filter. The patchouli essential oil preparation process comprises the following steps: smashing and screening patchouli, adding water into the patchouli for soaking, performing ultrasonic extraction after the patchouli is soaked for 12 h, then distilling an extracting solution for 6 to 7 h, and drying extracted yellow viscous oily liquid with anhydrous sodium sulfate to obtain patchouli essential oil with special fragrance; filling the capsule with the diameter of 3-5 mm with the patchouli essential oil, and embedding the capsule into the cigarette filter. Effective components, released during inhalation, of the patchouli essential oil can reduce the discomfort in the pharynx and the larynx of a smoker, and achieve the effects of regenerating body fluid and retaining moisture, so that the problems of irritation, hot feeling, phlegm generation in the oral cavity and the like which are caused by the smoke of a conventional cigarette can be effectively solved. The patchouli essential oil preparation process has the effects of softening the smoke, improving the smoking aroma quality, enriching the cigarette flavor and enhancing the spicy note, guarantees the use effect of the fragrance, improves the inhalation quality of the cigarette, also achieves the medicinal effects of inhibiting inflammation, stopping pain, eliminating phlegm and stopping cough, and can prolong the storage period of cigarettes. The preparation process is simple, the operation is simple and convenient, and the sensory quality of the cigarette can be obviously improved.

The invention discloses a method for increasing flavor promoting ageing of soybean-flavor white spirits. The method comprises the following steps: sealing the white spirits to be processed into a storing tank; adding activated carbon powder; charging compressed air; decreasing the temperature of the white spirits to reach 3-6 DEG C; maintaining the temperature for more than 12h; further decreasingthe temperature of the white spirits to reach -5 to 1 DEG C; charging the compressed air; maintaining the temperature for 12-36h; charging the compressed air again, and maintaining for 12-72h; filtering the white spirits through kieselguhr until the white spirits are clear and transparent; charging the compressed air into the white spirits for the last time; and obtaining the aged soybean-flavorwhite spirits after the temperature of the white spirits reaches the normal temperature. According to the method, the compressed air is charged discontinuously; the alcohol and aldehyde in the white spirits are accelerated to be oxidized under the oxidizing effect of oxygen, thus the esterifying reaction, the condensing reaction, the oxidoreduction reaction and other reactions can be accelerated to carry out, and as a result, the white spirits are promoted to age; and meanwhile, green white spirits smell causing volatile substances such as hydrogen sulfide, sulfur alcohol and dimethylsulfide in the white spirits can be effectively removed, and the spicy and bitter and astringent taste of the white spirits can be reduced.

The addition of alcohol plus acetate salts unexpectedly enhanced the tuberculocidal activity of glutaraldehyde, and decreased the fumes of glutaraldehyde from the formula of a high-level disinfectant.

The invention provides a lycium ruthenicum beverage stock solution and a preparation process thereof, and relates to the technical field of health food. The lycium ruthenicum beverage stock solution comprises the following components in parts by weight: 10-30 parts of lycium ruthenicum, 10-15 parts of tartary buckwheat, 5-10 parts of a fruit composition, 2-5 parts of compound yeast and 0.005-0.01 part of potassium metabisulfite, the lycium ruthenicum beverage stock solution not only has comprehensive nutritional ingredients, but also has a strong fruit flavor, the problem that a new fermented lycium ruthenicum beverage stock solution is boring in mouth feel is improved, and the mouth feel of the lycium ruthenicum beverage stock solution is improved. In addition, the invention also relates to a preparation process of the lycium ruthenicum beverage stock solution, and the process improves the contents of effective substances and pigments in the raw materials, so that the lycium ruthenicum beverage stock solution is bright and glossy in color, the taste and flavor of the stock solution are improved, and the quality of a finished product is improved.