55results about How to "Light green color" patented technology

The invention discloses a fresh dendrobium officinale American ginseng particle and a preparation method thereof. The weight proportion of dendrobium officinale to American ginseng is (1.5-3.0): (0.8-2.0), wherein the dendrobium officinale is fresh and the American ginseng is dry. The method comprises the following steps of: grinding, filtration, extraction, drying and granulation. The fresh dendrobium officinale American ginseng particle has the beneficial effect that fresh dendrobium officinale is used as raw materials for direct processing, so that the traditional drying process of the dendrobium officinale is saved and the effective constituents are not easy to be destroyed; the obtained product has high polysaccharide content and the yield is higher than that of the traditional process, so that the advantage of the fresh dendrobium officinale American ginseng particle is more obvious. Moreover, as being rich in dendrobium officinale chlorophyll, the product has light green color after brewing; and chlorophyll is taken as a mark to indicate whether the nutritional ingredients are destroyed or not in the product processing process, the product follows the principle of low temperature and quick speed in the whole processing process and then the nutritional ingredients including the dendrobium officinale chlorophyll are completely retained, so that the product has light green color and natural smell after brewing, and to the point, the similar products on the market cannot achieve the effect.

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

The invention relates to a preparation method of boxthorn leaf tea, and particularly relates to a preparation method of lycium ruthenicum murr tea. The preparation method is characterized by comprising the following steps: as fresh lycium ruthenicum murr is taken as a raw material, cleaning the picked fresh tender leaves at the middle mature period; withering, de-enzyming, rolling, molding, drying and packaging. The lycium ruthenicum murr tea is unique in raw material, and good in taste, and has the health-care effects of resisting oxidation, reducing blood sugar, reducing blood fat and the like.

The invention discloses a cellulose effervescent tablet with a weight reducing function. The effervescent tablet comprises compositions of, by weight percent, 20-40% of apple dietary fiber, 9-12% of conjugated linoleic acid power, 8-12% of konjak powder, 10-14% of citric acid, 8-10% of sodium bicarbonate, 15-22% of lactose, 1-2% of stevioside, 2-3% of polyvinylpyrrolidone, 0.1-0.5% of edible essence and 1-2% of polyethylene glycol 6000. The effervescent tablet is uniform in color and moderate in hardness. When the effervescent tablet is dissolved in 200ml of warm water or cold water, an obtained beverage is light green in color, suitable in sour and sweet, and sufficient in carbon dioxide, has refreshing taste, has a light apple aroma, and is confirmed to have a good weight reducing effect by being used by simple obesity type patients.

The invention provides soybean milk containing barley seedlings and prebiotics. The soybean milk comprises the following constituents in a certain proportion: soybeans 5-10%, white granulated sugar 1-5%, vegetable oil 0.1-1%, a stabilizing agent 1-5%, barley seedling powder 0.1-2%, the prebiotics 0.1-2%, a stabilizing agent 1-5% and the balance being water. The invention also provides a preparation method of the soybean milk containing the barley seedlings and the prebiotics. The soybean milk containing the barley seedlings and the prebiotics has rich ingredient sources and through applying the barley seedlings, the prebiotics and the soybeans to daily beverages, the beverages have a light green color and a unique flavor and are palatable. The soybean milk provided by the invention does not contain preservatives and pigment, not only has the mellow aroma of soybean milk, but also has no cholesterol and can promote fluid production, stimulate appetites and relieve summer heat. Also, thesoybean milk provided by the invention is rich in alkalinity and plurality of kinds of active enzymes to neutralize harmful acid substances in vivo and is rich in natural chlorophyll, vitamins, soluble dietary fiber and lecithin to adjust intestinal ecological balance to promote full absorption by human bodies so that people can be really healthy after drinking the soybean milk.

The invention particularly relates to a method for preparing collard berry yoghurt and a product thereof, which solves the problems of single nutrition and poor mouth feel of the prior yoghurt and lutein functional product. In the method, collard, pineapple and raw milk are taken as main raw materials and the method comprises the following steps: preparing a fermenting agent, collard powder and pineapple berry, then mixing the collard powder, the pineapple berry and the raw milk, fermenting and curing after cold storage so as to obtain the product, wherein the collard powder is added in the preparation process of the fermenting agent. The invention has the advantages that the nutrition and the functions of collard, pineapple particles and yoghurt are effectively compounded, the colour of the collard berry yoghurt is light green and natural, the collard berry yoghurt has a favorable tissue state, has compact and smooth quality, moderate viscosity, sweet and sour taste and aromatic flavour and is soft and smooth, and the product is a purely natural product, is rich in the effective components of lutein, Vc, lactic acid and the like and does not contain any preservative.

The invention discloses a production method for low-temperature fried kelp crisp chips. The problems that existing dried and salted kelp products are inconvenient to eat and poor in taste are mainly solved. The production method includes the steps that dry kelp raw materials are cleaned after being soaked in fresh water, silt and attachments are removed, and the dry kelp raw materials are cut into pieces; the kelp pieces are soaked in sugar, dewatered, quickly frozen and then subjected to low-temperature vacuum frying, seaweed flavor powder and baked agar powder are added for flavoring, and the finished low-temperature fried kelp crisp chips are obtained after packaging is completed. The production method is simple in process, reasonable in step and convenient to operate. The low-temperature fried kelp crisp chips produced through the method are high in nutritive value, stable in quality, crisp in taste, spicy in flavor and convenient to carry and eat.

The invention provides a processing method for oil-free tasty pickled Chinese toon tender leaves. The method comprises the following steps: (1) choosing and cleaning of a Chinese toon raw material; (2) blanching through combined usage of boiling water and microwaves; (3) rinsing with cold water and spin-drying; (4) pickling with flavored brine; and (5) irradiation sterilization. According to the invention, biological color protection agent replacement technology and vacuum infiltration promotion technology are introduced to prevent destroy to chlorophyll by factors like light and heat and to maintain the original green color of Chinese toon tender leaves; non-hot-working technology is introduced in later-stage sterilization of Chinese toon tender leaves, so influence of traditional long-term high-temperature thermization on crispness, color, nutrition and other quality of Chinese toon tender leaves is reduced; the processed Chinese toon tender leaves have a light green color, rich flavor substances unique to Chinese toon, small nutrient loss and agreeable and crisp taste. The oil-free processing method better accords with the consumption concept of modern people and has wide market prospects.

The present invention discloses poria cocos steamed buns. The poria cocos steamed buns are prepared from the following raw materials in parts by weight: 1,000 parts of flour, 5-7 parts of yeast powder, 100-150 parts of poria cocos powder, 4-6 parts of monoglyceride, 10-50 parts of wild sweet tea powder, 5-10 parts of skim milk powder, 10-20 parts of rosa laevigata fruit powder, 10-15 parts of rhizoma polygonati powder and 400-500 parts of warm water. The present invention also discloses a preparation method of the poria cocos steamed buns. Ultrafine grinding, hot water extracting, spray drying and other technologies are conducted to prepare the poria cocos, sweet tea powder, rosa laevigata fruit and rhizoma polygonati powder, the materials are added into the flour, and the prepared steamed bun products are light green in color and luster, have light tea flavor and sweet taste, delicate in mouthfeel, are not coarse, poor in chewiness, hard in cores, etc., have shelf life about one week longer than traditional steamed buns, are not easy to get aged and hard, have functions of improving body immunity, lowering blood pressure, strengthening spleen and promoting appetite, and are suitable for various people to eat.

Compared to the existing traditional Zheng'an white tea processing method, the Zheng'an white tea processing method of the present invention greatly reduces processing time, improves production efficiency and reduces processing costs of the Zheng'an white tea. At the same time, the processed finished product of the Zheng'an white tea has a tight and thin tea appearance, straight tea sticks, a fresh green color, a delicious and lasting fragrant and a fresh and mellow taste, and also improves the economic benefits of the product. Although different machines in each step separately play a good role in the tea processing, the combined machines of the processing method obtain the finished product of the Zheng'an white tea with a better performance in color, smell, taste and shape better, shorten the processing time, reduce costs and manpower, and have a significant beneficial effect.

The invention discloses a health beverage containing Sphallerocarpus gracilis and natural seaweed and a preparation method of the health beverage. The health beverage (1,000L) consists of the following raw materials proportionally: 20kg of Sphallerocarpus gracilis, 10kg of seaweed, 60kg of white granulated sugar, 1kg of sodium cellulose, 1.5kg of citric acid, 10g of ethyl maltol, 1kg of beta-cyclodextrin, 3kg of honey and the balance of purified water. Extraction and enzymolysis are carried out on Sphallerocarpus gracilis and the seaweed so as to prepare the compound beverage with fragrant and pure taste and moderate sweetness and sourness in proportion. Functional ingredients of Sphallerocarpus gracilis and the seaweed are complementary for each other sufficiently. The compound beverage is light green in color, is uniform, is clear in the form and translucent without precipitates, is not stratified after standing for a long time and has no foreign flavor. Moreover, the health beverage has slight fragrance of seaweed and is sour, sweet and soft in mouthfeel. In addition, the health beverage can not only relieve summer heat and quench thirst, but also have heath functions, so as to achieve the aim that medicines and foods are homologous.

The invention discloses a method for improving the dissolution rate of effective components of Dai medicine kidney tea. The method comprises the following steps: (1) selecting leaves or young stems of kidney tea as raw materials, carrying out deactivation of enzymes for the first time, then spreading the kidney tea after deactivation of enzyme in a ventilated shade for airing, and carrying out deactivation of enzymes for the second time on the aired kidney tea; (2) cooling the kidney tea after deactivation of enzymes to room temperature, carrying out pile fermentation, kneading and twisting the kidney tea after pile fermentation for the first time, quickly and uniformly dissolving the kneaded and twisted kidney tea, and spreading the kidney tea in the shade for airing; (3) carrying out deactivation of enzymes for the third time on the dissolved kidney tea, uniformly spreading and thinning the kidney tea after deactivation of enzymes, airing the kidney tea in the shade, and kneading and twisting the aired kidney tea for the second time until the kidney tea fuzz content is high; and (4) kneading and twisting the kidney tea into balls or kneading and twisting the kidney tea into strips along veins, stir-frying the kidney tea in a pot, gradually increasing the temperature for heating and baking the kidney tea, then cooling the kidney tea to room temperature, and taking the kidney tea out of the pot. The method disclosed by the invention is simple in process and convenient to operate; the taste of the processed kidney tea is improved; and furthermore, the dissolution rate of the effective components of the kidney tea soaking in water is improved.

The invention discloses a method for planting cucumbers. The method is characterized by comprising steps of selecting soil and preparing lands, to be more specific, selecting the water and fertilizerretention slightly cohesive sandy soil with abundant organic matters and excellent drainage and irrigation, and preparing the deep-furrow high-ridge lands in south-north trend; sowing seeds and growing seedlings, to be more specific, selecting the high-quality seeds and growing the seedlings by the aid of nutrient blocks; planting the seedlings with soil to fields so as to prevent root injury, andthoroughly spraying water with bacterium nutrient solution on the planted seedlings; carrying out fertilizer and water management and ridging, to be more specific, heavily applying base fertilizers,frequently and slightly applying additional fertilizers and controlling moisture in cucumber gardens; carrying out stand erecting, vine guiding and pruning; harvesting the first cucumbers early. Plants can be uniformly distributed by means of stand erecting, vine guiding and pruning, the reasonable natural lighting locations can be kept, the optimal leaf coefficients can be maintained, the photosynthetic efficiency can be improved, accordingly, the growth vigor can be strengthened, and the cucumber bearing periods can be prolonged. The first cucumbers are harvested early, so that influence ongrowth of the follow-up cucumbers can be prevented, interference on the growth of the plants can be prevented, and abnormal cucumbers and premature senescence of the plants can be prevented. The method has the advantages that the method is reasonable and is easy to operate, and good growth effects can be realized.

The invention discloses a fertilizing method for high yield of cabbage. According to the method, an environmentally friendly organic fertilizer is used as a formula component. Through scientific matching, requirements of cabbage on contents of elements such as nitrogen, phosphorus, potassium and the like can be met, and soil can be made to form a loosened granular structure so as to effectively prevent soil hardening. The fertilizing method is characterized in that the organic fertilizer contains 28-35 parts of waste aggregate, 45-50 parts of pig manure, 35-45 parts of chicken manure and 20-30 parts of bean crop straw meal. According to the fertilizing method, the fertilizer which accounts for 2 / 3 of the total weight is applied before plowing; and after plowing, the rest fertilizer is applied; topdressing is respectively carried out in the seedling stage and in the growth stage. In the seedling stage, pig manure and chicken manure are applied for topdressing according to the ratio of 3:1-3:2; and in the growth stage, bean crop straw meal, pig manure and chicken manure are applied according to the ratio of 2:1.5:1. Cabbage planted by the fertilizing method has advantages of compact and strong core, excellent mouthfeel and good quality.

The invention discloses an instant spicy dried bean curd. The instant spicy dried bean curd is made from soybeans, purple yam, towel gourd, lemon, Reineckea carnea, elm fruit, Vitex negundo L., Herb of Ghostplant Wormwood, Astilbe chinensis, acetic acid bacteria, a spice, edible salt, maltose and a tea pigment. The instant spicy dried bean curd has the advantages of tender mouthfeel, high chewiness and elasticity, dense fragrance, spicy and tasty mouthfeel, light green color, balanced nutrition, easy absorption and comprehensive health functions, and can moisten lung, relive coughs, protect heart and cerebral vessels, prevent oxidation and ageing, enhance immunity, prevent cancers, keep youth and care skins; Chinese herbal medicines and soybean milk are boiled together to make components be fully fused, so the beany smell is eliminated; fruit and vegetable juices are fermented with the acetic acid bacteria, so absorption is promoted, the alkalinity and charges of the soybean milk are neutralized, aggregation deposition of proteins is promoted, the fruit fragrance is dense, the color of the dried bean curd is enriched, the strength of the dried bean curd is enhanced, and the dried bean curd is safe and healthy; and only a small amount of water is squeezed out, so the workload is saved, nutrition components are reserved, the water resource is saved, and the cost is reduced.

The invention discloses an organic cucumber soilless planting method, and belongs to the facility agriculture cultivation field; the method comprises the following steps: preparing non-transgenic cucumber seeds with no chemical treatment for disinfection, and using straw fermentation decomposed organic fertilizer for matrix cultivation and leachate irrigation in the whole process; using cycle fertilizer application and recovering liquid fertilizer at property time according to cucumber different management phase cultivation modes. The invention also provides a vegetable plantation organic matrix and organic liquid fertilizer, and a preparation method thereof, wherein the method comprises the following steps: using straw, chicken manure, soybean meal, plant ash, biogas slurry and mineral fertilizer as raw materials, and properly adding said materials at proper times; using symbiosis bacterium characteristics to make early stage fermentation, anaphase decomposition and continuous fermentation; continuously extracting and supplementing leachate, and collecting so as to obtain the organic liquid fertilizer; the liquid fertilizer is comprehensive in nutrition, balance in fertilizer efficiency, so plants can conveniently absorb the nutrition, thus improving cucumber quality, enhancing cucumber planting benefits, enhancing cucumber disease resistance and anti-insect pest ability, realizing high yield and fine quality, and providing high economical values.

The invention discloses a celery steamed bun capable of reducing blood fat and a making method of the celery steamed bun. The celery steamed bun comprises the following raw materials in parts by weight: 85-95 parts of flour, 10-15 parts of green bean powder, 6-10 parts of fresh celery, 2-5 parts of honey, 3-6 parts of radix puerariae powder, 2-4 parts of coptis chinensis, 3-5 parts of radix angelicae, 2-5 parts of eucommia ulmoides, 1-3 parts of semen cassiae and the balance of water. According to the celery steamed bun capable of reducing the blood fat and the making method of the celery steamed bun, as the squeezed celery juice and the green bean powder are used for making the steamed bun, the steamed bun has the effects of clearing stomach heat, promoting blood circulation, strengthening teeth, moistening throat, improving eyesight and restoring consciousness; as the leach liquid formed by decocting the filter liquid of the radix puerariae powder, coptis chinensis, radix angelicae, eucommia ulmoides and semen cassiae is used for kneading the dough, the steamed bun further has the effects of nourishing the stomach, protecting the kidney and reducing the blood pressure and the blood fat, the steamed bun which is shallow green in color, fragrant and tasty in flavor and rich and coordinated in nutrients is made, the nutritive value of the steamed bun is increased, and the steamed bun can prevent and improve hypertension, hyperglycemia and hyperlipemia after being eaten for a long time and is suitable for all kinds of people to eat.

The invention discloses pine nut spirulina health drink and a preparation method thereof. The preparation method comprises three steps of: carrying out pulping and water-extracting on pine nuts, carrying out spirulina enzymolysis and carrying out compound synthesis. A formulation of the pine nut spirulina health drink comprises 10kg of pine nut, 1kg of spirulina, 60kg of white granulated sugar, 1kg of cellulose-Na, 1.5kg of citric acid, 10g of ethyl maltol, 1kg of beta-cyclodextrine, 2kg of honey and 1000L of purified water. According to the invention, the pine nut and the spirulina are subjected to digestion and enzymolysis, mixed in proportions and homogenized, so that the effective ingredients of the pine nut and the spirulina are fully complemented, thus the pine nut spirulina health drink can not only quench thirst but also achieve the purposes of medicinal and edible health functions, is light green in color and uniform, clear in forms, semitransparent without deposits, sour and sweet in taste, has slightly spirulina aroma and does not delaminate after a long period of standing, and people feel comfortable when drinking the pine nut spirulina health drink.

The invention relates to a Chinese toon sauce and a preparation method thereof. The Chinese toon sauce is prepared from old Chinese toon leaves through selection and impurity removal, cleaning, chopping, green protection, rinsing, blending, packaging, sterilization and cooling. Through usage of the old Chinese toon leaves, the limitation that supply of the resource of Chinese toon is seasonal is avoided, and people can enjoy the tasty Chinese toon foodstuff all the year round. The prepared Chinese toon sauce can be directly eaten or used as a seasoning sauce.

The invention discloses a fast wind dehydrator for hot pickled mustard tuber and a method for controlling the temperature of the fast wind dehydrator. A machine shell of the fast wind dehydrator is provided with an air inlet, an air outlet and a door; a movable ventilated material containing part is arranged in the machine shell; the air inlet is connected with a heat supply or heating device through a pipeline, and then is connected with a fan, a water filter and the air outlet through the pipeline respectively; a hot air exclusion switch is arranged among an intake valve, the air outlet andthe water filter which are arranged in the air inlet pipeline of the fan; a temperature sensing controller is arranged in the machine shell or the pipeline, and a circuit of the temperature sensing controller is connected with the heat supply or heating device; and a timing controller is connected with the heat supply or heating device, the temperature sensing controller and the hot air exclusionswitch through circuits. The heating temperature in the machine shell is required to be controlled to be 25 to 60 DEG C, and the heating time is not more than ten hours. After the fast wind dehydrator for the hot pickled mustard tuber, which has a simple structure and is easy to operate, is adopted, the fast and automatic wind dehydration of Var tnmida Tsen et lee is realized, the dehydrated Var tnmida Tsen et lee has light green color and luster and is soft, the flavor of the hot pickled mustard tuber prepared by the convention method is preserved, and the production efficiency of primary processing of the hot pickled mustard tuber is improved.

The invention mainly relates to the technical field of beverage processing, and discloses a corn liquor preparation method, which comprises the following steps of germination of corns, preparation ofcorn bran and corn leaves, material mixing, saccharification, lactic acid fermentation, yeast fermentation and centrifugation. The corn liquor preparation method is simple and is convenient to operate. By adopting the corn liquor preparation method, obtained corn liquor is light green in color and lustre, rich in flavor, mellow in taste and rich in nutrition, and is capable of promoting blood circulation, protecting heart and cerebral vessels, expelling toxin, maintaining facial beauty, resisting oxidation, resisting ageing, and resisting and inhibiting the cancer; by adding a sodium selenitesolution in the corns, germination is promoted, so that inorganic selenium is changed into organic selenium, rich low molecular nutritional components can be produced at the same time, absorption is promoted, and the flavor of the corn liquor is improved; and by adding the fermented corn bran and corn leaves, the nutritional components and the flavor of the corns are increased, the health care function is strengthened, the wastes are turned into wealth, and the economic income of corn planting is increased.

The present invention relates to the field of pickled vegetables, in particular to a fresh pteridium aquilinum saline method. The fresh pteridium aquilinum saline method contains the following steps: multiple weighing pteridium aquilinum and putting the weighted pteridium aquilinum into a saline pool in different times with each weighing as one layer, evenly spreading 12-18% salt in weight of each fresh pteridium aquilinum layer, then spraying salt or fresh water on the upper part of each layer with 3-6 kg per two square meters, repeating the above steps until reaching the upper part of the pool, placing pressure plate for 5 days; conducting the second salinization, repeating step 1-3 and placing for 40-45 days, and thereby obtaining the finished products. After treating the fresh pteridium aquilinum using the saline method, the pteridium aquilinum has a tender green and natural color, a delicious taste, a crisp and tender meat quality with good effect and no aging. Besides, as long as operated in the method, the raw materials can still maintain a good processing suitability after preservation for six months.

The present invention discloses compound burdock and kiwifruit crisp slices and a preparation method thereof, and belongs to the technical field of food processing. The compound burdock and kiwifruitcrisp slices comprise the following raw materials in parts by weight: 55 parts of burdock roots, 35 parts of kiwifruits, 8.9 parts of water, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose and 1 part of sucrose. The natural compound burdock crisp slices belong to dried fruit crisp slices, The compound burdock and kiwifruit crisp slices contain inulin, proteins, phenolic substances, pectin and other nutritional functional ingredients, and have characteristics of being "natural, green, nutritious and healthy". The compound fruit and vegetable functional crisp slices have avariety of physiological effects of lowering blood sugar, lowering blood lipids, enhancing immunity, preventing tumors, preventing cancers, preventing aging, clearing intestines and dispelling toxins,etc., are suitable for people at all ages, can be eaten by any populations, and are especially suitable for sub-healthy populations with chronic diseases.

The invention discloses a variable-speed rolling process of curly green tea. The variable-speed rolling process comprises the steps of fresh leaf spreading, fixation, primary variable-speed rolling, secondary baking, secondary variable-speed rolling and drying. In the preparation process of the curly green tea, two times of variable-speed rolling are adopted, different pressurizing stages are adopted in each time of variable-speed rolling, and different rolling strengths and speeds are adopted according to different pressurizing stages, so that the finished green tea is compact and complete in appearance, light green in color, clear in soup color and fresh and sweet in taste, and the tea yield is remarkably increased; and the product value is improved.

The invention belongs to the technical field of feed processing, and particularly relates to a rabbit granulated feed and a preparation method and application thereof. The rabbit granulated feed comprises the following raw material components in mass percent: 30-34 percent of tawny fig twigs, fruits and leaf meal, 10-12 percent of sweet potato rattan flour, 16-20 percent of corn flour, 16-20.5 percent of wheat bran, 16.5-18.5 percent of bean pulp, 2-3 percent of bone meal, and 1.5-2.5 percent of salt. The preparation method of the rabbit granulated feed comprises the following steps of (1) mixing the raw materials; (2) preparing granules. According to the rabbit granulated feed, the granules are smooth and solid without being dried, rabbits can eat the feed conveniently, the feed waste is reduced, the nutrition is balanced, the meat rabbits can grow fast, the meat quality is delicious with pure wild flavor and without odor, the production technology equipment is simple, the operation is simple and convenient, the cost is low, the raw materials are easy to get, and favorable social benefit and economic benefit are realized.

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a sour and sweet dried ballonflower sauce. The preparation method comprises the following steps of enabling dried ballonflowers to be subjected to rehydration; preparing auxiliary materials; performing fermentation; performing concoction; and performing packing. The method is simple, and convenient to operate. The sour and sweet dried ballonflower sauce is free from any additive, safe, healthy, rich in nutrition, sour, sweet, refreshing and crispy, further processed products of the dried ballonflowers in the market are increased, and the added value of the dried ballonflowers is increased, so that the economic returns are increased by 9.4%; the dried ballonflowers are soaked with a vitamin C solution, so that the dried ballonflowers can be rapidly rehydrated, the color is tender and green, and the nutrient components are increased; white funguses, eggs and wheat bran are added, so that the fragrance can be increased, the nutrients are balanced, the adsorption is promoted, the functions of the stomach and the intestines are strengthened, the heart and cerebral vessels are protected, and the functions of organs of organisms are promoted; and the raw materials are fermented with lactic acid bacteria, so that the sour and sweet dried ballonflower sauce is palatable and harmonious in fragrance and moderate in sour and sweet degrees, the refreshing and crispy mouth feel of the dried ballonflower and the white funguses is maintained, massive polypeptides and polysaccharide components are generated, the sour and sweet dried ballonflower sauce is easy to absorb, the immunity of the organisms is improved, infectious microbes in the sauce body are prevented from growing, and the shelf life is prolonged.

The invention relates to dendrobii officinalis caulis fermented wine and a preparation method thereof and belongs to the field of foods. The preparation method of the dendrobii officinalis caulis fermented wine comprises the following preparation steps: a, preparing dendrobii officinalis caulis into powder; b, taking the powdery dendrobii officinalis caulis; adding sugar and water and adjusting the sugar concentration to be 10 to 18 weight percent to obtain a dendrobii officinalis caulis sugar solution; c, adding 2 to 5 percent of culture yeast emulsion into the dendrobii officinalis caulis sugar solution obtained in step b, wherein the fermentation temperature is 22 to 28 DEG C and the fermentation time is 10 to 15 days; when the alcohol content reaches 11 degrees or above and the contentof residual sugar is lower than or equal to 4 g / L, finishing fermentation, so as to obtain a fermentation solution, wherein the culture yeast emulsion is prepared by putting the dendrobii officinaliscaulis, the sugar and the water into a sealed container according to the mass ratio of 5 to (10 to 12) to (180 to 200), putting the sealed container in a shady place and culturing for 8 to 15 days; d, taking supernatant of the fermentation solution and storing at room temperature for 30 to 60 days; then filtering through diatomite to obtain the dendrobii officinalis caulis fermented wine. The prepared dendrobii officinalis caulis fermented wine has light green color and luster, a pure aroma, a suitable sour and sweet taste and abundant nutrients.

The invention discloses an instant mint-flavor noodle piece and a preparation method thereof. The noodle piece is made from the following raw materials in parts by weight: 500 parts of wheat meal, 50-80 parts of fresh mint leaves, 60-80 parts of white sugar, 1.5-2.5 parts of salt and 4-9 parts of honey. The preparation method comprises the following steps: 1, juicing and filtering the fresh mint leaves, 2, baking pumpkin seed kernels till being completely cooked, and crushing to the size of rice grains, 3, uniformly mixing and stirring the raw materials to obtain dough, and subsequently pressing and machining into small leaf-shaped noodle pieces, 4, preparing iced seasoning water with the quality white sugar and the salt, 5, boiling the leaf-shaped noodle pieces to be completely cooked, subsequently putting into the iced seasoning water to be cooled, thoroughly cooling down, draining the water, subsequently soaking in the honey, baking in a high-vacuum oven to be faint yellow at 80-100 DEG C, so as to obtain the mint noodle piece which is fragrant and crispy. The mint flavor noodle piece has the advantages of being nutrient, health-care, instant and convenient.

The present invention discloses early spring sweet dew tea and a preparation method thereof, and relates to the technical field of tea. The preparation method of the early spring sweet dew tea comprises the following steps: fresh leaves are selected, the selected fresh leaves are air-spread, the air-spread tea leaves are subjected to a steam enzyme deactivation at a first temperature, then the enzyme deactivated tea leaves are directly subjected to a roller enzyme deactivation at a second temperature, the enzyme deactivated tea leaves are rolled, the rolled tea leaves are dried, and the first temperature is lower than the second temperature. The method combines the steam enzyme deactivation and roller enzyme deactivation, greatly improves the quality and production of the tea leaves, can conduct a large-scale production, and improves the taste and mellow fragrance of the tea leaves. The early spring sweet dew tea is prepared by the method. The early spring sweet dew tea is fresher and mellower, and has an "orchid fragrance".