69results about How to "Meet the needs of different tastes" patented technology

The present invention relates to food producing technology and is especially one kind of konjaku noodles and its production process. The material includes starch in 80-99 wt%, konjaku powder 0.1-20 wt%, juice 1-20 wt%, salt 1-2 wt% and soda 0.1-0.2 wt%. The production process includes the steps of: purifying starch, mixing with water, adding konjaku powder and juice while stirring, adding salt and soda while stirring, maturing and fermentation for 0.5-2 hr, rolling into sheet, cutting into noodles and stoving or drying in the sun. the present invention increases the flavors of noodles.

The invention relates to pie and a preparation method thereof, in particular to good-color pie and a preparation method thereof. The invention provides good-color pipe stuffed with various fillings and having colorful wrappers and a preparation method thereof. The good-color pie provided by the invention is a flaky pie body composed of wrappers and fillings, wherein three or more areas spaced by the wrappers are arranged on the plane of the pie body; and each area is composed of wrappers and fillings coated in the wrappers. The preparation method provided by the invention comprises the following steps: making crescent dumplings by using wrappers of one or more then two different colors and filling with one or more flavors; spreading water on the back of the dumplings, and kneading the dumplings together back to back to form a pie; and finally steaming kneaded dumplings or baking with a pen or an oven, or steaming and then baking the kneaded dumplings after steaming till the pie is cooked.

The invention discloses a special processed cheese for astronauts and a production method thereof. The special processed cheese for astronauts comprises the following components in percentage by weight: 50 to 80 percent of raw cheese, 3 to 16 percent of milk raw materials, 1 to 3 percent of emulsifying agent, 0.1 to 2.0 percent of antioxidant, 0.000010 to 0.000025 percent of vitamin D, 0.002 to 0.4 percent of anti-fatigue component and 10 to 30 percent of water. The processed cheese is specially designed for the astronauts to eat in the space, can meet the special nutrition requirements of the astronauts during working and living in the space, and contains high-quality protein, calcium source, vitamin D, antioxidant and anti-fatigue component; and the adopted special processing technologyensures that the product has stable quality and is safe and reliable.

The invention relates to the technical field of rice dumplings, and particularly relates to crystal rice dumplings and a preparation method of the crystal rice dumplings. Wrappers of the rice dumplings comprise the following raw materials in parts by weight: 30-50 parts of sticky rice starch, 20-40 parts of hydroxy propyl distarch phosphate, 20-24 parts of oxidized starch, and 6-10 parts of pregelatinized starch; fillings comprise the following raw materials: 15-25 parts of fruit pulp, 30-70 parts of jam, 10-20 parts of sugar, 3-8 parts of edible oil and 8-12 parts of acid treatment starch. According to the crystal rice dumplings provided by the invention, complex type modified starch is adopted for preparing wrappers, and fruits act as fillings, so that not only are the sugar content and oil content reduced greatly, the crystal rice dumplings are easy to assimilate by human bodies, but also the appearances of the traditional rice dumpling are changed subversively; the rice dumplings are crystal clear in wrapper, are elastic and sticky in mouthfeel, are sweet and tasty, and can meet the diet need of modern people.

The invention relates to a processing method and device for pies, and in particular relates to a processing method and device for pies using stripy wrappers to wrap stuffing. The stripy wrapper covered with a plastic thin film related by the invention is high in strength, and can realize standardized and mechanical production; to ensure that the pie has good taste, the wrapper can be made into a multilayer mode, or wrappers prepared by kneading different types of dough. In the processing method disclosed by the invention, the stuffing both in a meat paste mode and in a particle mode can be wrapped by a paving manner; different stuffings can be added as needed to enhance the taste selection function and meet requirements on different tastes of people when the stuffing adopts an open package mode; the processing method is combined with a subsequent pie automatic heating machine, and automated vending is easily realized.

The invention relates to the technical field of rice processing, in particular to a novel process for production of fragrant rice processing. The novel process comprises the following steps, to be specific, (1) rice drying treatment; (2) rice impurity cleaning; (3) spray wetting; (4) rice milling for the first time; (5) drying once more; (6) rice milling for the second time; (7) polishing and blending rice; (8) fragrant rice weighing and packing. Through the above process, the fragrant rice quality has been effectively improved; meanwhile, the drying operation of fragrant rice processing is more convenient and more simple; the quality and safety of the novel process for production of rice processing are increased through the treatment of late sterilization and nitrogen packing and is favorable for long-term preservation; as different ratio and different levels of fragrant rice are mixed, the needs on different tastes of users are meet.

A method for blending apple wine by fermenting concentrated apple juice comprises the following steps: adding potassium metabisulfite into clean apple juice; standing for one time and then adding an activated active dry yeast; fermenting at a temperature of 15 DEG C to 25 DEG C until the sugar degree is not changed, so as to obtain wine liquid; filtering the wine liquid with diatomite; after ageing, filtering with a filter membrane to obtain raw apple wine; uniformly mixing the raw apple wine, water and the concentrated apple juice to obtain material liquid A; adjusting the acidity to be 0.2 percent to 0.6 percent to obtain material liquid B; after filtering the material liquid B, carbonating to obtain the apple wine. The concentrated apple juice is used as the raw material; compared with a traditional fresh fruit fermentation process, a production period of the method is not limited by seasons, and the raw material concentrated apple juice is more easily preserved and transported. Compared with the traditional fresh fruit fermentation process, the preparation method is simple and a fermentation process is easy to control; the investment of equipment is less, the quality standardization of the product is high and the cost is low.

The invention discloses a crisp sweet potato chip food preparation method which is characterized in that the crisp sweet potato chips are prepared from the following raw materials in parts by weight: 30-50 parts of sweet potato powder, 10-25 parts of corn flour, 10-25 parts of carrot powder, 10-25 parts of wheat flour, 10-25 parts of peanut powder and 5-15 parts of honey. The crisp sweet potato chips prepared through the preparation method disclosed by the invention can meet needs of different tastes, the kind of the sweet potato flavored food is increased, in addition, a new approach is provided for development and utilization of sweet potato resources, and the crisp sweet potato chips are rich in nutrition, can be eaten by people of all ages, have the strong natural flavor and unique taste of the sweet potatoes, are good in eating taste, and can increase dietary preference of people; since a superfine grinding technology is adopted, distribution and absorption are facilitated; meanwhile, all components can be combined tightly, so that mixing uniformity is good, the finished products are strong in flavor, fragrant, sweet and palatable, the production cost is low and the crisp sweet potato chips have a better price advantage and a better market prospect.

The invention discloses a production method of tender conditioned beef, which comprises the following steps: carrying out electric shock treatment on fresh beef which is just bloodleted, injecting aninjection, adding auxiliary materials, carrying out tumbling treatment, carrying out quick-freezing standing molding, and finally carrying out vacuum packaging preservation. The fresh killed beef is used as a raw material of the conditioned beef; tenderness of the beef in a storage period is improved through electrical stimulation; the product quality is greatly improved, the water binding capacity of the meat product is increased by injecting edible gum, vacuum tumbling is used for being mixed with the compounded seasonings and additives; the originally stiff meat blocks are softened; muscletissue is loose, permeation and diffusion of the additives are easier, only basic seasonings are added into the seasonings, the seasonings can be additionally added according to specific tastes of consumers before specific eating, different taste requirements of the consumers are met, the product is attractive in color and luster and fresh and tender in taste, the preparation process is simple andeasy to control, and industrial production can be achieved.

A mung bean water drink preparation method is as follows: effective extracts of green beans, corn stigma, mulberry leaves, persimmon leaves, honeysuckle, ginkgo biloba leaves and mint are added with lemon juice, edible salt, crystal sugar, sorbitol, acesulfame, an anti-corrosion agent and an antioxidant, the method is simple and practical, and reasonable and synergic in ratio, the mung bean water drink not only has the effects of relieving summer-heat, quenching thirst, clearing away heat and toxic materials, slaking thirst and helping saliva production, cleaning blood and diminishing inflammation, and preventing heat illness, also has the health functions of clearing body heavy metals, lowering blood pressure, preventing cardiovascular diseases, and can meet the needs of real life of people.

The invention discloses a fruit and vegetable processing temperature control device and a cell-wall-breaking food processor. The fruit and vegetable processing temperature control device comprises a temperature detection unit, a temperature-changing execution unit and a control unit. The cell-wall-breaking food processor comprises a main machine, a stirring cup and the fruit and vegetable processing temperature control device. The fruit and vegetable processing temperature control device and the cell-wall-breaking food processor are simple in construction structure and convenient to control, prevent nutrient substances of fruit and vegetable fit to eat raw from being destroyed due to high temperature generated by stirring, can ensure that phytochemicals of fruit and vegetable are preserved even if a cutter group inside the stirring cup operates at ultra-high rotating speed, and can provide additional heating for those fruit and vegetable suitable to eat after thoroughly cooked since the heat produced just by stirring is not enough; and the user can choose to heat or freeze fruit and vegetable juices freely, and requirements on different tastes can be satisfied.

The invention discloses a potato biscuit and preparation technology thereof, wherein the biscuit comprises 45-55% of potato starch, 10-15% of potato whole powder, 10-15% of white sugar, 10-15% of shortening, 5-10% of refined plant oil, 3-7% of glucose syrup, 2-5% of ammonium bicarbonate, 1-3% of sodium bicarbonate, 0.5-1% of salt, 0.1-0.3% of flavoring composition, and the balance is water. The biscuit has no flour; the potato starch is used as the main raw material; and the problem of the local flavor influenced by a traditional biscuit that has a heavy batter taste is solved. At the same time, the potato has a high nutrition value; the digestible ingredients are high and can be absorbed by human body easily; the quality is close to animal protein; the potato is rich in amino acid; and the nutrition value of the biscuit is raised, therefore, the problem of low economic value because the potato is mainly used as a fresh food in traditional agriculture is solved. By employing a traditional wheat flour biscuit production apparatus and technology, the biscuit prepared has a totally different mouthfeel; the local flavor is more characteristic; demand for more tastes can be satisfied; at the same time, the yield through the preparation technology is large; and the production efficiency is high.

The invention provides a colorful cassava moon cake wrapper, a moon cake comprising the same and a preparation method thereof. The method comprises the following steps of manufacturing a moon cake wrapper, moon cake filling, a moon cake blank and a cassava moon cake. The moon cake wrapper takes cassava powder, flour and honey as main materials and is added with green tea powder or cocoa powder. The manufactured moon cake has the advantages of attractive appearance and bright color, the product is endowed with natural color and special green tea and / or chocolate flavor, the functionality and the nutritional ingredient of the green tea / chocolate, honey and the cassava are fully utilized, and the nutrition health care and flavor requirement of consumers for the food are satisfied.

The making process of peanut with special taste includes the first step of beating egg while adding water, starch and flour to prepare egg paste; the second step of adding seasonings into egg paste; the third step of mixing egg paste and peanut; and the fourth step of frying peanut with egg paste in half hot oil until the surface of the peanut becomes light yellow. The materials for making fried peanut include peanut, egg, starch, flour, salt, chili powder, spice powder, pricklyash, ginger powder, sugar, gourmet powder and agastache. The peanut with special taste contains protein, vitamins, unsaturated fatty acids and minerals, and has high nutritive value and favorite taste.

The invention relates to application of meat product processing, meat protein glycosylation and flavor regulation. According to the related application, the purpose of regulating and controlling the adsorption capacity of meat protein to flavor substances is achieved through glycosylation with reducing sugar and meat protein are used as raw materials, so that the adsorption capacity of the proteinto flavor substances such as aldehyde, ketone and ester can be enhanced through glycosylation of the meat protein. Compared with the addition of flavor enhancers such as monosodium glutamate, synthetic essence and the like, the method has the characteristics of safety, greenness and health; on the premise of reducing harm to human bodies, the requirements of people for different flavors of meat products can be met, and the method has a theoretical guidance effect on regulating and controlling the adsorption capacity of flavor substances through glycosylation in the processing process of the meat products so as to improve the flavor of the meat products.

The invention provides an off-ground fermentation method of Pu'er tea. The method comprises the following steps: S1, filtering and screening newly harvested tea leaves by using a sieve so as to obtaintea leaves with uniform sizes; evenly spreading the screened fresh tea leaves on a bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun for 2.5-3h, and manually overturning at atime every 6-10min; when the tea leaves are not broken by hand kneading and have water content of 20%, putting withered tea leaves into a tea roller and lightly rolling for 15-20min so as to enable the tea leaves to be coiled into strip cord shapes, taking out and spreading the tea leaves on the bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun, enabling all the tea leavesto be evenly irradiated, taking the tea leaves into a room every night and spreading for drying under the condition of ventilation, and continuously drying in the sun the next day. The finally fermented Pu'er tea finished product is enabled to be different both in taste and color by changing the water content and components of the Pu'er tea raw material and changing the tea making environment; inactual sales, the Pu'er tea meets the demands of customers with different tastes and increases the economic benefit.

The invention provides a menu making method and device, a menu cooking method and device, a storage medium and an electronic device. The made menu can achieve the cooking of dishes with different maturity degrees and meets the demands of the user for different tastes of the dishes. The menu making method comprises the steps of obtaining cooking control parameters corresponding to different maturity degrees of dishes based on cooking processes of the dishes; and marking cooking control parameters corresponding to different maturity degrees of the dish in the menu file when the menu file of thedish is made.

The invention relates to the field of food processing machinery, in particular to full-automatic ice powder processing equipment. The full-automatic ice powder processing equipment comprises a cabinetbody, wherein the cabinet body is internally and sequentially provided with an ice crushing module and a feeding module; containers are arranged under the ice crushing module and the feeding module;the containers are placed on a conveying module; outlets formed in the ice crushing module and the feeding module are provided with sensors; an operating panel is arranged on the surface of the cabinet body. According to the full-automatic ice powder processing equipment provided by the invention, automation of a traditional ice powder making process can be realized, the labor intensity of operators is reduced, the efficiency is increased, the labor cost is reduced, one person can operate multiple equipment at the same time, and commercial operation of ice powder can be conveniently realized.

The invention relates to a collectively packaged instant food for satisfying the fast food needs of people and solving the problem of inconvenient breakfasts, in particular to instant bread which is prepared from a bread food, a soy sauce or jam food and an instant powder food by respectively metering and packaging the soy sauce food and the instant powder food with small bags, packaging the bread in a medium bag to form a soy sauce packet, a powder packet and a bread packet packed in the medium bag and collectively packaging the three packets and a straw into a larger packet in two packaging series, i.e. a bag packaging series and a bowl packaging series. Various kinds of bread, soy sauce and instant powder foods are variably combined and assembled to form different brand series (such as: French baguette, strawberry jam and milk powder or whole wheat bread, chilli sauce and soybean milk powder) to satisfy the consumption requirement on people for diverse tastes. Because of containing foodstuffs, fruits, vegetables, milk, and the like enriched with various nutritional components, such as carbohydrates, minerals, sugar, vitamins, protein, and the like, the collectively packaged instant food can satisfy the needs of people for a variety of nutrition, is collectively packaged to facilitate the suite purchase of consumers and beneficially expand product sales and has diversified brand combinations to satisfy the requirements on people for diverse tastes.

The invention provides a beverage bottle capable of being used in series and an in-series combined beverage bottle and relates to beverage bottles. The beverage bottle is provided with a bottle body and a bottle cap, wherein threads are formed on the external wall of the side face of the bottle cap, convex points are arranged at the lower edge of a bottleneck of the bottle body, a circular concave cavity is formed in the bottom of the bottle body, threads which can be in corresponding threaded connection with the threads formed on the external wall of the side face of the bottle cap are formed in the internal wall of the circular concave cavity, a step is formed in the internal wall of the circular concave cavity, and concave points which can be in corresponding fit with the convex points arranged at the lower edge of the bottleneck of the bottle body are arranged on the step. The in-series combined beverage bottle is provided with at least two beverage bottles capable of being used in series, wherein the corresponding two beverage bottles capable of being used in series are in up-and-down series connection, the bottom cap of the corresponding lower beverage bottle capable of being used in series is in threaded connection with the circular concave cavity of the bottom of the corresponding upper beverage bottle capable of being used in series, and the convex points arranged at the lower edge of the bottleneck of the bottle body of the corresponding lower beverage bottle capable of being used in series are in corresponding fit with the concave points arranged on the step of the internal wall of the circular concave cavity of the bottom of the corresponding upper beverage bottle capable of being used in series.

The invention discloses a method for preparing potato crisp chips. The potato crisp chips are characterized by being prepared from the following raw materials in parts by weight: 30-50 parts of potato powder, 10-25 parts of modified rice starch, 10-25 parts of sweet corn powder, 10-25 parts of oat meal, 10-25 parts of peanut powder and 5-15 parts of honey. The prepared potato crisp chips can meet needs of different tastes, and not only is the variety of the potato-flavored food increased, but also a new way is provided for development and utilization of potato resource; through the adoption of the superfine grinding technology, the dispersity of the obtained fine powder is improved, the distribution and absorption are facilitated, the fine powder can be tightly combined with other components, the mixing uniformity is good, the finished product is artistic in appearance, strong in flavor and taste, and sweet and palatable, and a new way is additionally provided for meeting consumption needs of people.

The invention provides a sparkling water preparation device and a control method and device thereof, a water dispenser and a storage medium, the sparkling water preparation device comprises a plurality of mutually separated mixing cavities, wherein any one of the mixing cavities defines a closed space and is provided with an input port and an output port which are communicated with the closed space, the input port is used for inputting carbon dioxide gas and purified water, and the output port is used for outputting sparkling water, and a gas tank which is communicated with the input port andis used for accommodating carbon dioxide. By arranging the multiple mixing cavities, carbon dioxide gas and purified water can be input into the multiple mixing cavities, so that the multiple mixing cavities can be used for preparing the sparkling water, the multiple mixing cavities are separated from one another, the sparkling water with different concentrations can be prepared separately, and the sparkling water with different concentrations can be provided for consumers; therefore, the requirements of a plurality of consumers on different tastes are met.

The invention relates to a pickled fruit and a preparation method thereof. The raw materials are wild haw, wild sand pear, salt, sugar, phyllanthus emblica, and wild pomegranate. The preparation method comprises the following steps: (1) washing wild haws, wild sand pears, phyllanthus emblica, and wild pomegranates, and saving the fruits for later use; (2) cutting washed wild haws, wild sand pears, phyllanthus emblica, and wild pomegranates, and placing the fruit blocks into a clean basin; (3) evenly spraying salt on the fruit blocks and stirring the fruit blocks for 2 to 5 minutes; and (4) evenly spraying sugar on the fruit blocks, stirring for 2 to 5 minutes, and after the salt and sugar are dissolved, pickling the fruit blocks for 5 to 20 minutes to obtain the pickled fruit. The pickled fruit has the advantages that the raw material sources are wide, the fruit species is abundant, the formula is simple, the preparation method is simple, the freshness and delicious taste of fruits are preserved, and the needs of people on different tastes are satisfied.

The invention discloses beverage production equipment with a double-station water container. The structure includes a beverage production equipment main body, a top blanking transmission box, a three-station container box and a bottom beverage discharge transmission box. A refrigeration beverage container box is provided with a container internal cooling pipe, a refrigeration beverage discharge port, a third pull line fixation ring, a baffle plate trigger button, a baffle plate trigger push rod, a reset spring, a baffle plate, a second transmission small pulley, and a second transmission pullline, so that during use, the equipment can be adjusted and used by simple and convenient operation, also the equipment can meet different taste needs of customers, and can achieve perfusion of multiple cups of beverage according to the needs of customers, can complete loading of multiple cups of beverage at one time, and is fast and convenient, thus improving the use performance and utilization of the beverage production equipment.

The invention discloses a preparation method of corn chip food. The corn chip food is characterized by being prepared from the following raw materials in parts by weight: 30 to 50 parts of corn meal, 10 to 25 parts of pumpkin powder, 10 to 25 parts of black rice powder, 10 to 25 parts of kelp powder, 5 to 15 parts of peanut powder, 5 to 15 parts of eggs and a proper amount of edible salt. The corn chips prepared by the preparation method disclosed by the invention can meet the requirements on different tastes, so that the variety of corn-flavored food is increased; furthermore, a new way is provided for development and utilization of corn resources, and sweet corns serving as a main raw material are extremely high in nutritional value, and the respective components in the formula affect each other, so that a product is more palatable; by the adoption of an ultrafine smashing technology, the dispersion degree of obtained fine powder is enhanced, and distribution and absorption are facilitated; meanwhile, the fine powder can be closely combined with other components, so that the corn chip food is high in mixing uniformity, smells mellow, has palatable sweetness, fragrance and saltness, and has a competitive price and market prospect.

The invention relates to a composite cartridge for an ultrasonic atomization electronic cigarette. The composite cartridge comprises a liquid storage part for storing tobacco juice and an anti-seepagelayer surrounding a periphery of the liquid storage part, wherein the liquid storage part is mainly made of loose solid materials; a liquid guide piece for leading out the tobacco juice in the liquidstorage part to a liquid guiding piece on an ultrasonic atomizing sheet of an ultrasonic atomizing electronic cigarette appliance is arranged at the bottom of the liquid storage part; and a solid smoking part made of tobacco materials is further arranged at the bottom of the liquid storage part. The cartridge provided by the invention is a composite cartridge which can be used in the ultrasonic atomization electronic cigarette, has the smoke volume and rapid smoke output performance of an ordinary electronic cigarette during smoking, also has low-temperature smoke aroma and other beneficial effects, and has good smoking experience feeling.

The invention relates to a lily sauce-pickled vegetable which comprises following components, by weight, 100 parts of fresh lily, 2-5 parts of salt, 2-4 parts of sugar, 5-10 parts of soybean sauce and 2-5 parts of seasonings. The invention also provides a preparation method of the lily sauce-pickled vegetable. The invention is advantaged in that by means of the lily for preparing the sauce-pickled vegetable, the kinds of the sauce-pickled vegetable are abundant and by means of various seasonings, different taste requirements of users are satisfied. In the preparation method, firstly the lily is steam-cooked and is prepared into the sauce-pickled vegetable with soup generated during the steam-cooking process together, so that not only are original nutrients in the lily maintained and the lily sauce-pickled vegetable is more tasty since the lily sauce-pickled vegetable is pickled after being cooked. In addition, by means of the method, a preservation time of the lily sauce-pickled vegetable can be prolonged. The lily sauce-pickled vegetable is reduced in content of salt with taste being maintained and is healthier since the lily sauce-pickled vegetable is prickled with low salt for a long time.

The invention discloses a preparation method of cereal and nut mixed breakfast, and belongs to the technical field of breakfast food. The preparation method of the cereal and nut mixed breakfast adopts a plurality of cereals as a main material and mixed nuts as an auxiliary material, and the cereal mixed breakfast is prepared by a method of subjecting the main material to explosion-puffing, and then mixing the puffed material with the auxiliary material. The explosion-puffing method is adopted to retain the original taste, flavor and nutrients of the cereals, so that the cereals are easy to digest and absorb for the human body; the mixed nuts are rich in nutrients, contains rich proteins, oil, minerals and vitamins, satisfy the nutritional needs of the human body, and have excellent effects of promoting human growth and development, enhancing physical fitness and preventing disease. The combination of the cereals and the nuts not only shows respective advantages, but also makes the cereal and nut mixed breakfast to have a unique taste so as to meet people's needs. Therefore, the cereal and nut mixed breakfast prepared by the explosion-puffing technology is healthy, nutritious, andeasy to absorb.

The invention discloses a combined beverage tank. The combined beverage tank comprises a tank body, a hollow pipeline is arranged in the middle of the tank body, the tank body is uniformly divided into a plurality of beverage areas, the beverage areas are uniformly distributed on the outer side wall of the hollow pipeline, an opening end is arranged on the upper end surface of each beverage area,and an opening hole is formed in the lower end of each beverage area and located on the inner wall of the hollow pipeline; and the upper end of the hollow pipeline is provided with a mounting cover, aplurality of beverage straws are arranged inside the hollow pipeline, a rotatable adjusting seat is arranged at the lower end of the hollow pipeline, a plurality of pipe holes are formed in the adjusting seat, the pipe holes are in one-to-one correspondence with the beverage areas, and the pipe holes cooperate with the opening holes. The combined beverage tank has the beneficial effects that conventional drinking can be achieved, and moreover, one tank body corresponds to multiple kinds of beverages so that the requirements of different tastes can be met; and through the beverages of the plurality of beverage areas can drunk in a mixed mode through the design of the beverage straws and the adjusting seat so that the requirement for independently selecting the tastes of the beverages can be met.

The invention discloses a nutrient fortified pomegranate, grape and raspberry flavor beverage and a preparation method thereof. The beverage is composed of the following components by weight: 4%-10% of a food sweetener; 0.00005%-0.0002% of epigallocatechin gallate; 0.05%-0.1% of an acidity regulator; 0.01%-0.03% of vitamin; 0.05%-0.07% of edible pigment; 0.05%-0.2% of edible essence; and the balance water. The preparation method of the beverage is described in the specification. The nutrient fortified pomegranate, grape and raspberry flavor beverage provided by the invention can comprehensively supplement the nutritional needs of the body, and also endows consumers with health and safety.