33results about How to "Meet the needs of different consumer groups" patented technology

A manufacturing method of canned chicken slices relates to the technical field of food processing. The method is as below: segmenting the chicken body, wash and blanching the chicken, and chopping the chicken into slices; stir-frying spices in a pan to gain fragrance, then adding chicken slices, stir-frying the chicken slices until a yellow and hard state; then adding sugar, salt, oyster sauce and monosodium glutamate into the pan, stir-frying for 5-10 min, then adding chicken soup into the pan, simmering and stewing for 5 min until the sauce become tick, and stir-frying to a dry state; taking out and canning the dry and yellow chicken slices, adding Chinese prickly ash oil, dried chili pepper and chicken soup to the tank, and then placing the can in steam at 85 to 100 DEG C for 6-10min, exhausting gas, and sealing and sterilizing the can. The canned chicken slices provided by the invention have rich nutrition and unique flavor, and same taste inside and outside, and chewy meat quality, enriches the category of chicken products, and meets the needs of different consumer groups.

The invention discloses a sugar-free Chinese herbal medicine-vegetable-fruit product having an effect of beauty treatment. The sugar-free Chinese herbal medicine-vegetable-fruit product comprises, by weight, 60-70 parts of isomaltitol, 0.09-0.1 parts of maltitol, 0.02-0.03 parts of sucralose, 0.04-0.05 parts of lily, 0.06-0.07 parts of leek juice, 0.04-0.05 parts of mulberry, 0.03-0.04 parts of pawpaw, 0.3-0.4 parts of citric acid monohydrate, 0.04-0.05 parts of sodium citrate, 0.1-0.16 parts of natural menthol and 0.11-0.14 parts of Chinese herbal medicine essence. The sugar-free Chinese herbal medicine-vegetable-fruit product is convenient for eating, has a scientific and reasonable formula, realizes nutrient reservation maximization, has a good taste, contains the Chinese herbal medicines, vegetables and fruits, has medicinal functions and beauty treatment effects and is suitable for women seeking beauty.

The invention discloses highly sweet type high-flavonoid apple wine and a preparation method thereof. A strong wine base, a soft wine base and a high sugar wine base all take matured fruits of high-flavonoid apples as raw materials. A preparation method of the strong wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and distilling to collect distillates with the temperature of 85 to 95 DEG C till the alcohol degree is 80 percent or above. A preparation method of the soft wine base comprises the following steps: fermenting the raw material till the alcohol degree cannot be increased any more, and collecting a liquid phase; a preparation method of the high sugar wine base comprises the following steps: fermenting the raw material till the alcohol degree is 1 percent, performing sterilization and collecting a liquid phase. The preparation method of the highly sweet type high-flavonoid apple wine comprises the following steps: (1) mixing 1 volume part of the high sugar wine base with 6 volume part of the soft wine base, thus obtaining a soft high-sugar wine base; mixing 1 volume part of the strong wine base with 1 volume part of the soft high-sugar wine base, and then performing low and high temperature alternate curing. The highly sweet type high-flavonoid apple wine provided by the invention contains specific functional health care components, such as flavonoid, phenolic acid and a mineral element, in apples, has high and strong baijiu taste and has a huge market prospect.

The invention discloses a sugar-free Chinese herbal medicine-vegetable-fruit product having an effect of beauty treatment. The sugar-free Chinese herbal medicine-vegetable-fruit product comprises, by weight, 60-70 parts of isomaltitol, 0.09-0.1 parts of maltitol, 0.02-0.03 parts of sucralose, 0.04-0.05 parts of lily, 0.06-0.07 parts of leek juice, 0.04-0.05 parts of mulberry, 0.03-0.04 parts of pawpaw, 0.3-0.4 parts of citric acid monohydrate, 0.04-0.05 parts of sodium citrate, 0.1-0.16 parts of natural menthol and 0.11-0.14 parts of Chinese herbal medicine essence. The sugar-free Chinese herbal medicine-vegetable-fruit product is convenient for eating, has a scientific and reasonable formula, realizes nutrient reservation maximization, has a good taste, contains the Chinese herbal medicines, vegetables and fruits, has medicinal functions and beauty treatment effects and is suitable for women seeking beauty.

The invention discloses a chestnut steamed corn bread and a preparation method thereof. The chestnut steamed corn bread is prepared from main raw materials of chestnuts, corn and soybeans, maximally preserves the nutrient values and the colors of the raw materials, is prepared from chestnut meal, maintains the color and shape of an original product, is low in water content, can be used for prolonging the quality guarantee period and ensuring the quality, and is convenient for storage and transportation. The chestnut steamed corn bread belongs to a coarse food grain food, is high in nutrient value which is higher than those of other foods, and contains rich vitamins, dietary fibers, mineral substances and the like. The inventor applies oneself to enabling people to taste steamed corn breads, and ensures that the steamed corn breads are diversified in tastes and flavors on the basis of safety production and ensuring of quality; and the prepared steam corn bread is rich in vitamins, starch, cellulose, and essential amino acids of a human body, meets the demands of different consumer groups. Meanwhile, the shelf life is prolonged and the quality guarantee period is prolonged also.

The invention discloses sweet and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: with ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw material; adding pectinase and saccharomyces cerevisiae, fermenting and performing fungicidal trearment; and collecting a liquid phase. The preparation method of the sweet and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 5.5-6.5 parts by volume of the low-degree wine base to obtain a low-degree high sugar base; (2) mixing 1 part by volume of the high-degree wine base with 1.8-2.2 parts by volume of low-degree high sugar base, and collecting a liquid phase to obtain primary wine; and (3) performing high-temperature and low-temperature alternating curing on the primary wine to obtain the finished product wine. The sweet and soft high flavonoid apple wine provided by the invention not only contains special functional health components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses rice paste, particularly relates to potato rice paste and a processing method thereof, belongs to the technical field of food processing and production and provides purely green and organic potato rice paste which takes potatoes as a main material and contains no additives and the processing method of the potato rice paste. The potato rice paste comprises freshly blended paste comprising components in parts by weight, and the freshly blended paste is formed by blending main materials including 4-6 parts of cured polished round-grained rice flour and 4-6 parts of cured pure potato flour with an edible liquid as a blending liquid. The processing method comprises the steps as follows: processing the cured polished round-grained rice flour and the cured pure potato flour, which comprises at least two times of crossed curing and rinsing procedures; then, performing drying and crushing; and finally, performing sieving to finish processing work of the cured polished round-grained rice flour and the cured pure potato flour. Processing of the cured polished round-grained rice flour and the cured pure potato flour comprises at least two times of crossed curing and rinsing procedures. The curing procedure is performed with a high-temperature water vapor steaming method.

The invention provides freeze-dried lemon slices and a making method thereof. The freeze-dried lemon slices comprise lemon slices and coating substances coating the surfaces of the lemon slices, and are obtained through coating the coating substances onto the surfaces of fresh lemon slices and performing vacuum freeze drying, wherein the coating substances comprise the following components in parts by weight of 3-5 parts of beta-cyclodextrin, 1-2 parts of stevioside, 5-8 parts of soluble starch and 20-35 parts of water. In the drinking process of the freeze-dried lemon slices, a sweetening agent and citric acid are released together in proportion, so that the sweet-sour proportion can be maintained in a certain range for a long term, besides, destruction and damage of the lemon slices in the transportation process can be avoided to the maximum extent, and the freeze-dried lemon slices can still maintain good appearance state in the process of room temperature storage.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.

The invention discloses sweet low-alcohol high-flavonoid cider and a method for preparing the same. A process for preparing low-alcohol high-sugar basic liquor includes 1, mixing, by volume, 1 part of high-sugar basic liquor and 5.5-6.5 parts of low-alcohol basic liquor with each other. Ripe fruits of high-flavonoid apples are used as raw materials, the raw materials are crushed and mashed to obtain pulp, the pulp is sterilized, pectinase and saccharomyces cerevisiae are added into the pulp, fermentation and sterilization are carried out, and liquid phases are collected to obtain the high-sugar basic liquor. Crushing, mashing, sterilizing, pectinase adding, saccharomyces cerevisiae adding and fermentation are carried out, and liquid phases are collected to obtain the low-alcohol basic liquor. The method for preparing the sweet low-alcohol high-flavonoid cider includes 1, mixing, by volume, 1 part of high-alcohol basic liquor and 5.5-6.5 parts of low-alcohol high-sugar basic liquor with each other to obtain mixed liquor, allowing the mixed liquor to stand still at the temperatures of 25-45 DEG C, allowing the mixed liquor to stand still at the temperatures of 0-4 DEG C and collecting liquid phases to obtain initial cider; 2, alternately aging the initial cinder at high and low temperatures to obtain the finished sweet low-alcohol high-flavonoid cider. The sweet low-alcohol high-flavonoid cider and the method have the advantages that the sweet low-alcohol high-flavonoid cider not only has special functional healthcare components such as flavonoid, phenolic acid and mineral elements in the apples, but also is high in pungency and has strong taste of baijiu, and accordingly the sweet low-alcohol high-flavonoid cider and the method have broad market prospects.

The invention provides a nutrient solution for improving gastrointestinal functions and promoting digestion. The nutrient solution for improving gastrointestinal functions and promoting digestion is prepared from the following raw materials in parts by weight: 25-47 parts of water, 3-4 parts of white granulated sugar, 2-5 parts of a fennel extract, 4-6 parts of hawthorn fruits, 1-3 parts of sodium bicarbonate, 5-7 parts of fructus amomi, 12-14 parts of finger citron fruits, 8-12 parts of dahurian angelica roots, 1-3 parts of Chinese angelica roots, 2-4 parts of sandalwood, 1-2 parts of radix aucklandiae, 3-5 parts of radix pseudostellariae, 4-7 parts of dried orange peel, and 1-3 parts of Chinese yams. Compared with the prior art, the nutrient solution for improving gastrointestinal functions and promoting digestion has the following beneficial effects: the nutrient solution has the functions of tonifying the spleen, stimulating appetite, regulating the middle-warmer, promoting digestion, relieving cough, preventing asthma, removing stagnation and resolving stasis; and the nutrient solution can achieve the purposes of relieving thirst and restlessness, stimulating appetite, removing food stagnation, increasing appetite, as well as relieving asthma and cough. The nutrient solution is very suitable for the children to drink. The nutrient solution is capable of satisfying demands of various consumer groups. Moreover, the nutrient solution is rich in applications, convenient to drink, good in taste, and free of toxic side effects; thus, the nutrient solution has wide market prospects.

The invention discloses dry high type high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and distilling and collecting distillates for many times at 85-95 DEG C till the degree of alcoholism is 80% above. A preparation method of a low-degree wine base comprises the following steps: crushing and pulping the raw material; sterilizing the raw material; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase to obtain the low-degree wine base. The preparation method of the dry high type high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 0.8-1.2 parts by volume of the low-degree wine base, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C; and (2) performing alternating curing. The dry high type high flavonoid apple wine researched by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention provides a lipid lowering haw beverage, and belongs to the technical field of healthy beverage. The beverage is prepared by mixing a main raw material namely haw, main traditional Chinese herbs such as Chinese yam, fleece-flower root, black sesame, and a proper amount of auxiliary agents, food additives, and drinking water according to a certain ratio. The beverage has the functions of tonifying the spleen, boosting the kidney, reducing fat, and lowering lipid, has a good preventing and treating effect on diseases such as hyperlipidemia, obesity, and the like, and can achieve the goals of reducing blood fat, eliminating polydipsia, and promoting the appetite. The beverage is user-friendly, and has a good taste and wide market prospect.

The invention relates to a method for preparing a balm product. The method for preparing the balm product comprises the following steps: 1) mixing an essence with polyetheramine at normal temperature,and performing stirring until the obtained mixture is uniform and transparent; 2) adding poly(hexamethylene diisocyanate), and performing stirring to form a uniform transparent glue solution; and 3)injecting the glue solution into a balm container, and solidifying the glue solution to obtain the balm product, wherein the balm container is made of flexible polyurethane foam. The product can be pasted at will without a non-setting adhesive or other auxiliary materials, and is convenient and fast to use.

The invention discloses sweet and strong high-flavonoid apple wine and a preparation method for the same. A low-alcohol-content high-sugar wine base is obtained by mixing 1 part by volume of a high-sugar wine base and 6 parts by volume of a low-alcohol-content wine base. Mature fruits of high-flavonoid apples are adopted as raw materials for all of a high-alcohol-content wine base, the low-alcohol-content wine base and the high-sugar wine base. A preparation method for the high-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, performing distillation, and collecting an 85 to 95 DEG C distillate until the alcohol content is 80 percent or more. A preparation method for the low-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, and collecting a liquid phase. A preparation method for the high-sugar wine base comprises the following steps: performing fermentation until the alcohol content is 1 percent, performing sterilization, and collecting a liquid phase. The preparation method for the sweet and strong high-flavonoid apple wine comprises the following steps: mixing 1 part by volume of the high-alcohol-content wine base and 0.5 part by volume of the low-alcohol-content high-sugar wine base, and performing alternate high / low-temperature maturing. The sweet and strong high-flavonoid apple wine contains peculiar functional hygienical components of apples such as flavonoid, phenolic acid and mineral elements, also tastes highly pungent like Baijiu, and has a broad market prospect.

The invention discloses dry high type high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and distilling and collecting distillates for many times at 85-95 DEG C till the degree of alcoholism is 80% above. A preparation method of a low-degree wine base comprises the following steps: crushing and pulping the raw material; sterilizing the raw material; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase to obtain the low-degree wine base. The preparation method of the dry high type high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 0.8-1.2 parts by volume of the low-degree wine base, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C; and (2) performing alternating curing. The dry high type high flavonoid apple wine researched by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention relates to a novel whistle which comprises a whistle head pipe and a whistle body pipe. A blowing nozzle is arranged at the front end of the flute head pipe, a blowing nozzle plug is arranged in the blowing nozzle, and an air guide channel is formed by the blowing nozzle plug and the inner wall of the blowing nozzle. An air window is formed in the whistle head pipe, and the tail endof the air guide channel is connected with the air window; a whistle sound hole is formed in the whistle body pipe, and the whistle sound hole and the air window are located on the same side; the rearend of the whistle head pipe is connected with the front end of the whistle body pipe; the rear end of the whistle body tube is connected with a whistle tail pipe, and the whistle tail pipe is provided with a fundamental tone hole and a sound outlet hole; the whistle sound hole, the air window and the sound outlet hole have the same center line; the fundamental tone hole is formed in the oppositeside of the sound outlet hole; and the pipe diameters of the whistle head pipe, the whistle body pipe and the whistle tail pipe are matched. By arranging the fundamental tone hole and the sound outlet hole, the problems that bass is not easy to blow and high pitch is easy to explode can be solved, meanwhile, the bass is fuller, the high pitch is brighter, and the effect of beautifying sound is achieved.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses a preparation method of special-flavor cooked fermented soya beans. The preparation method comprises the following steps of performing stir-frying until cooked: taking half of finely-picked soybeans and half of finely-picked peas in percentage by mass, and performing stir-frying until cooked; grinding: grinding the fried and spread-cooled beans into powder; steaming: steaming the ground bean flour; fermentation: putting the steamed bean flour into a container for fermentation, and drying moisture after fermentation to obtain fermented soya bean particles; stir-frying: pouring the soybean oil into a stir-frying pot, baking until the soybean oil is 60-70% hot, pouring the fermented soya bean particles, adding the chili sections, the chili powder, the shiitake mushrooms, the Chinese prickly ash powder and the sesame seeds as raw materials, stirring while adding until the water is dry, adding monosodium glutamate and edible salt, and taking out of the pot to obtain cooked fermented soya beans; and bottling: cooling the cooked fermented soya beans taken out of the pot, and bottling the cooked fermented soya beans to obtain a finished product. The invention provides the preparation method of the instant cooked fermented soya beans, which can fully retain the special flavor and nutritional ingredients of bean products, has good taste, unique flavor, nutrition, health and strong health-care function, and can meet the requirements of different consumer groups.

The invention discloses a formula and pickling method of river fishes with chopped chilies. The invention discloses the formula of the river fishes with the chopped chilies, and the formula comprises1000-1500g of dried river fishes, 200-300g of chopped chilies, 30-50 g of Chinese prickly ash, 10-30g of star anise, 10-20g of cassia bark, 10-20g of dried orange peel, 20-30g of garlic, 5-10 g of dried perilla, 50-100 g of camellia oil, 100-200g of salt, 3-5g of monosodium glutamate and 20-50g of white sugar. The river fishes with the chopped chilies prepared by the formula have thick, crispy andsweet meat, are good in taste and unique in flavor, and can meet the requirements of different consumers.

The invention discloses a chestnut steamed corn bread and a preparation method thereof. The chestnut steamed corn bread is prepared from main raw materials of chestnuts, corn and soybeans, maximally preserves the nutrient values and the colors of the raw materials, is prepared from chestnut meal, maintains the color and shape of an original product, is low in water content, can be used for prolonging the quality guarantee period and ensuring the quality, and is convenient for storage and transportation. The chestnut steamed corn bread belongs to a coarse food grain food, is high in nutrient value which is higher than those of other foods, and contains rich vitamins, dietary fibers, mineral substances and the like. The inventor applies oneself to enabling people to taste steamed corn breads, and ensures that the steamed corn breads are diversified in tastes and flavors on the basis of safety production and ensuring of quality; and the prepared steam corn bread is rich in vitamins, starch, cellulose, and essential amino acids of a human body, meets the demands of different consumer groups. Meanwhile, the shelf life is prolonged and the quality guarantee period is prolonged also.

The invention discloses a water-soluble nostoc sphaeroides solid beverage and a preparation method thereof, and relates to the technical field of preparation of solid beverages. The water-soluble nostoc sphaeroides solid beverage comprises the following components in percentage by mass: 40% of nostoc sphaeroides, 1% of aspartame, 3% of mannitol, 10% of oat flour, 1% of edible essence, 2% of natural tocopherol, 18% of maltooligosaccharide, 13% of maltodextrin, 1% of vitamin C, 1% of glyceryl monostearate and 10% of sodium starch succinate. The nostoc sphaeroides solid beverage is convenient tobrew, and is not limited by conditions of time, places and the like to eat; and through processing, the nutrient value of the nostoc sphaeroides solid beverage is easy to preserve, people can be helped to absorb nutrient substances in the nostoc sphaeroides more quickly, and requirements of different consumer groups can be met.

The invention discloses a fat eliminating ginkgo pulp, and belongs to the technical field of healthcare beverages. The ginkgo pulp is mainly composed of ginkgo leaf, wolfberry, and coix seed, and is prepared by adding auxiliary materials, food additives, and drinking water into the main raw materials mentioned above according to a certain ratio. The ginkgo pulp has the functions of tonifying kidney and liver, boosting qi, freeing collaterals, activating blood, and reducing fat, has a good preventing and treating effect on diseases such as hyperlipidemia, obesity, and the like, and can achieve the goals of reducing blood fat, promoting appetite, and relieving thirst and dysphoria. The fat eliminating ginkgo pulp has the advantages of user-friendliness and good taste, and has a wide market prospect.

The invention discloses sweet and strong high-flavonoid apple wine and a preparation method for the same. A low-alcohol-content high-sugar wine base is obtained by mixing 1 part by volume of a high-sugar wine base and 6 parts by volume of a low-alcohol-content wine base. Mature fruits of high-flavonoid apples are adopted as raw materials for all of a high-alcohol-content wine base, the low-alcohol-content wine base and the high-sugar wine base. A preparation method for the high-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, performing distillation, and collecting an 85 to 95 DEG C distillate until the alcohol content is 80 percent or more. A preparation method for the low-alcohol-content wine base comprises the following steps: performing fermentation until the alcohol content is not increased any more, and collecting a liquid phase. A preparation method for the high-sugar wine base comprises the following steps: performing fermentation until the alcohol content is 1 percent, performing sterilization, and collecting a liquid phase. The preparation method for the sweet and strong high-flavonoid apple wine comprises the following steps: mixing 1 part by volume of the high-alcohol-content wine base and 0.5 part by volume of the low-alcohol-content high-sugar wine base, and performing alternate high / low-temperature maturing. The sweet and strong high-flavonoid apple wine contains peculiar functional hygienical components of apples such as flavonoid, phenolic acid and mineral elements, also tastes highly pungent like Baijiu, and has a broad market prospect.

The invention discloses dry-strong type high-flavonoid cider and a preparation method thereof. The invention provides a preparation method of wine (dry-strong type high-flavonoid cider), which comprises the following steps of 1, mixing 1 part by volume of strong wine base and 0.3 to 0.7 part by volume of low wine base, firstly, standing for 24 to 72 hours at a temperature of 25 to 45 DEG C, then standing for 24 to 72 hours at a temperature of 0 to 4 DEG C, and collecting a liquid phase, i.e., primary wine; 2, taking the primary wine obtained in the step 1, carrying out high-low temperature alternative curing to obtain finished product wine. The dry-strong type high-flavonoid cider provided by the invention not only contains specific functional health care ingredients of apples such as flavonoid, phenolic acid, mineral elements and the like, but also has strong irritation and taste of Baijiu, is strong in wine aroma, fresh in fruity aroma, mellow, dry and strong when being taken, lasting in aftertaste and suitable for people who take strong Baijiu to drink, and has a huge market prospect.