92results about How to "Mellow taste" patented technology

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The invention belongs to the technical field of beverage preparation appliances, and particularly relates to a coffee preparation device. A coffee making device comprises a cup body, a cup cover and an extraction assembly, the extraction assembly comprises an extraction basket used for containing coffee powder, and a plurality of coffee extraction holes are formed in the wall body of the lower end of the extraction basket; the cover body is located at the upper end of the opening of the extraction basket, the cover body is matched with the extraction basket, a pressurization space can be formed between the cover body and the extraction basket, and an inflation hole communicated with the extraction basket is formed in the bottom of the cover body; and a pressurizing device for pressurizing the pressurizing space. The pressurizing device is arranged in the cover body and is connected with the inflating hole; or, the pressurizing device is matched with the cup cover, and the pressurizing device can be communicated with the inner space of the cover body. The coffee maker has the advantage that a user can conveniently and quickly make fresh coffee drinks at any place.

The invention discloses a high-power compound plant sweetener and a preparation method thereof, and belongs to the technical field of food chemistry. Every 100 g of the high-power compound plant sweetening agent is prepared from the following components: 0.001 to 5 g of mogroside, 0.001 to 2 g of stevioside, 0.001 to 5 g of liquorice root extract, 0.0001 to 2 g of neohesperidin dihydrochalcone, 0.01 to 0.015 g of stachyose, 0.005 to 0.01 g of D-erythorbic acid, 0.005 to 0.01 g of ascorbic acid, and the balance of water-soluble dietary fiber. The pure plant high-power sweetener which is safe and healthy, has low energy and low carbohydrate and is rich in dietary fiber and protein is prepared, has obvious functions of healthy food, and is low in energy and less in carbohydrate and contains a certain amount of protein compared with cane sugar under the same condition.

The invention provides prebiotic instant granules as well as a preparation method and application thereof, and belongs to the technical field of prebiotic instant granule processing. The preparation method of the prebiotic instant granules comprises the following steps: weighing the resistant dextrin, the xylooligosaccharide and the fructo-oligosaccharide, and mixing the resistant dextrin, the xylooligosaccharide and the fructo-oligosaccharide with 45-65% by volume of alcohol to obtain an adhesive; weighing resistant dextrin, xylooligosaccharide and fructo-oligosaccharide to obtain a mixed material, and adding an adhesive accounting for 4-13% of the weight of the mixed material to prepare particles; and drying the granules to obtain the prebiotic instant granules. The prebiotic instant granules obtained by the preparation method disclosed by the invention have the advantages of high dissolving speed, no caking, no sticking to teeth, no alcohol taste, mellow taste, large granules, fluffiness, uniform granules and good fluidity.

The application discloses an anti-oxidation fermented Chinese herbal medicine mixed substitute tea and a preparation method thereof, and relates to the technical field of substitute tea processing and preparation. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea comprises Sanghuang, Huangqi, Huangjing, Renshen and Gouqi, and the weight ratio of the raw materials is as follows: Sanghuang:Huangqi:Huangjing:Renshen:Gouqi = 4:2:2:1:1. The preparation method comprises the following steps: crushing, fermentation, drying, sterilization, sub-packaging, vacuum sealing, outer packaging, sampling quality inspection and storage in a warehouse. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea is prepared by using a specific formula and biological fermentation of Inonotus hispidus, and the dissolution rate of anti-oxidation active ingredients of Chinese herbal medicines is significantly improved, and the anti-oxidation capacity is far superior to that of conventional physical mixed substitute tea. The fermentation process can efficiently degrade the cell walls of Chinese herbal medicines, so that the polysaccharides and other core anti-oxidation substances in Sanghuang, Huangqi, Huangjing, Renshen and Gouqi are fully released, DPPH, hydroxyl and other free radicals can be directly removed, and the Keap1-Nrf2-ARE signal path in the body can be activated, so that the anti-oxidation defense system of the body is doubly strengthened, and the anti-oxidation effect is improved from the root.

The present application relates to the technical field of food flavor and bioactive peptide, and particularly relates to a umami peptide derived from philippine clams and a preparation method and application thereof. Amino acid sequences of the umami peptide are YKD, KEY, GEAF, RND or TQDTVVALDA respectively, the present application realizes high-value utilization of shellfish processing by-products by taking steaming and boiling liquid of philippine clams as raw materials, is green and environmentally friendly, and has high added value; a step-by-step purification process combining pH gradient precipitation, ultrafiltration and gel chromatography is established, the conditions are mild, and the umami peptide can be efficiently enriched; five novel umami peptides are obtained by combining mass spectrometry identification, virtual screening and molecular docking screening, the screening efficiency is high, and the reliability is strong; an electronic tongue, an STC-1 cell model and qRT-PCR determination are combined to form a joint verification system to verify the umami effect; and a compound umami soup material with rich umami, coordinated flavor and mellow taste is prepared, which provides new technology and new products for natural seafood seasonings.

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

The invention relates to a pile fermentation technology of Pu'er tea, in particular to a method for assisting pile fermentation of Pu'er tea. Mixing and crushing the tea leaves and water, and filtering to obtain tea leaf juice; pu'er raw tea / raw tea is used as a raw material, and tea leaf juice is sprayed at the initial stage of pile fermentation; and after pile fermentation is finished, drying the tea sample to obtain a finished product of the fermented Pu'er tea. The tea leaves are used for assisting the pile fermentation of the Pu'er tea, so that the pile fermentation time of the Pu'er tea can be greatly shortened, the flavor and quality of the fermented Pu'er tea can be improved, the high value of the tea leaves is completed, and the method has a very good reference value for actual production.

This invention discloses a medicinal honey and its preparation method. The steps are as follows: extracting the effective components from traditional Chinese medicine to obtain an extract, mixing it with pure honey to obtain a medicinal mixed honey, feeding live bees for a second brewing process for 48-120 hours, and then separating and purifying the honey after harvesting to obtain the finished product. The preferred traditional Chinese medicines are selected from nine kinds of food and medicinal materials, such as honeysuckle. The extract is obtained using methods such as water extraction. The mixing ratio, stirring parameters, brewing temperature and humidity, and harvesting and purification conditions are optimized, and additional low-temperature sterilization can be performed. This invention achieves deep integration of traditional Chinese medicine and honey through a second brewing process by bees, improving absorption and utilization rates. It has high safety, excellent taste, good stability, a simple process, is easy to scale up, and has broad application prospects.

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

The invention relates to a fermented black tea wine and a preparation method thereof, black tea and glutinous rice are used as main raw materials, a series of process technologies such as distiller's yeast addition, saccharification, fermentation, aging and the like are adopted, and the fermentation mode, distiller's yeast types, raw material ratio and fermentation time in the process are optimized, so that the tea wine which is yellow, clear, bright and glossy and has the effects of improving the quality of the black tea wine is finally obtained. The fermented black tea wine has the advantages of obvious strong combination of wine aroma and tea aroma, mellow taste, alcohol content of 13.66% (v / v), sugar degree of 23.33 BX, pH value of 4.23, stable tea wine quality, simple production process and wide universality, and has wide market application value.

The invention provides a preparation method of an akebia trifoliate turbid fruit juice beverage, which is characterized in that akebia trifoliate primary pulp is used as a raw material, white granulated sugar and citric acid are used as auxiliary materials, pectin, guar gum and xanthan gum are used as compound stabilizers, and the turbid akebia trifoliate fruit juice beverage is processed. According to the present invention, with the sensory evaluation of the turbid juice and the sensory evaluation of the suspension stability and the stabilizer as the indexes, the formula of the akebia trifoliate turbid juice with the highest comprehensive score is screened out, and the akebia trifoliate turbid juice under the formula has the special fragrance of the akebia trifoliate, has characteristics of appropriate sweet and sour taste, smooth taste, milky white juice color, and good taste; the stability is good, the tissue is uniform, and the taste is mellow. The method can provide a technical basis for development and utilization of akebia trifoliate and production and processing of akebia trifoliate turbid juice.

The invention provides a fresh-keeping and anti-corrosion method for low-alcohol grape wine, which comprises the following steps: screening and treating raw materials: transporting picked grape fruits to a brewing workshop within 2 hours, and then screening and cleaning; performing low-temperature fermentation: crushing the cleaned grapes, adding yeast, and performing fermentation under the condition of 15-20 DEG C; filtering and clarifying: after fermentation is finished, filtering the grape wine to remove residues and impurities generated in the fermentation process, and clarifying the filtered grape wine; sterile filling: filling the clarified grape wine in a sterile environment; micro-aerobic treatment: after filling the grape wine, carrying out micro-aerobic treatment; and low-temperature storage: storing the filled grape wine in an environment of 10-15 DEG C. The method provided by the invention effectively inhibits the growth and reproduction of microorganisms and reduces the oxidation of the wine, thereby prolonging the shelf life of the wine.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

The invention discloses a lactic acid bacteria fermentation complex microbial inoculant and application thereof in preparation of aleurone layer yoghourt, the lactic acid bacteria fermentation complex microbial inoculant is composed of a basic fermentation agent, an auxiliary fermentation agent and a functional fermentation agent, the basic fermentation agent is composed of streptococcus thermophilus and lactobacillus bulgaricus, and the auxiliary fermentation agent is composed of streptococcus thermophilus and lactobacillus bulgaricus. The auxiliary leavening agent is prepared from lactococcus lactis and lactobacillus acidophilus, and the functional leavening agent is prepared from lactobacillus plantarum ZP-6 and leuconostoc mesenteroides DM12. According to the aleurone layer yoghourt, the content of dietary fibers, protein, calcium, trace elements and other nutritional ingredients in the yoghourt is increased, the hardness, the adhesiveness, the chewiness, the taste and the flavor of the yoghourt are improved, the defects of common yoghourt are overcome by adding the wheat aleurone layer into the yoghourt, the flavor of the yoghourt is enriched, meanwhile, the nutritional value of the yoghourt is increased, the GI value is reduced, and the nutritional value of the yoghourt is increased. A reliable preparation process is provided for the wheat aleurone layer yoghourt, and the utilization value of the wheat by-product aleurone layer is increased.

The present invention provides a strain of Bayan yeast, a strain of Hansen yeast with spores in grape juice, a mixed bacteria anaerobic fermentation method using Bayan yeast and Hansen yeast with spores in grape juice, and coffee beans, and improves the processing technology of Catim coffee beans. The present invention selects mature and undamaged Catim coffee fresh fruits, washes, sorts, and peels to obtain fresh coffee beans. The mixed bacterial suspension is inoculated into fresh coffee beans at a ratio of 1-2%, and anaerobically fermented at 28±2°C for 24-36 hours; after fermentation, the coffee beans are dried at a specific temperature and humidity, and the surface water is dried at a specific temperature and humidity, and the moisture content is 10-12% after two pile treatments, and the beans are shelled and baked to a light or medium degree, and finally Catim coffee powder is obtained. This fermentation method significantly improves the flavor quality of Catim coffee beans, presenting a strong nutty, caramel, and citrus aroma, bright sourness, mellow sweetness, moderate bitterness, mellow and smooth, sweet and refreshing aftertaste, and a cup test score of up to 83.5 points, becoming an efficient and innovative coffee bean processing technology.

The invention provides a preparation method and application of rock tea freeze-dried powder through high and low temperature composite extraction. The preparation method comprises the following steps: removing moisture and aging taste through medium-fire short-time re-baking to improve fragrance, adopting a composite extraction mode of combining low-temperature extraction and high-temperature short-time extraction, and then carrying out disc centrifugation, ultrafiltration, Ro concentration, vacuum freeze-drying and the like to prepare the freeze-dried powder. The method solves the problems that the rock tea powder is easy to bitterness, miscellaneous in taste and stuffy and single in aroma, the flavor quality of the rock tea powder is improved, the method has the advantages of low-temperature extraction for aroma preservation and high-temperature extraction for flavor enhancement, and meanwhile, the tea cost is saved.

The invention discloses a method for extracting a natural plant extract based on infrared wall-breaking variable-temperature backfilling and application of the extract in beverage preparation, and belongs to the technical field of natural plant beverage extraction. The method comprises the following steps: S1, selecting edible flowers and carrying out pretreatment; s2, putting the pretreated flowers into an extraction tank, carrying out infrared ray and centrifugation combined wall breaking treatment, and then carrying out infrared ray low-temperature dry extraction treatment, so as to obtain fresh flower cell head balsam liquid; then adding purified water into the extraction tank, carrying out heating cyclic extraction, and filtering after the extraction is finished to obtain a tea extract; s3, mixing the fresh flower cell head perfume liquid with the tea extract liquid to obtain a natural plant extract base liquid; s4, plant essential oil is added into the natural plant extracting solution base solution and mixed, and a natural plant extracting solution backfilled with the essential oil is obtained; s5, homogenizing, sterilizing and filling the natural plant extracting solution with the backfilled essential oil to obtain the natural plant extract which has fresh flower top fragrance and tea fragrance taste and can be applied to beverage preparation.

This invention provides a coffee pericarp enzyme, its specific compound fermentation agent, and a preparation method, belonging to the field of enzyme production technology. The preparation method of the coffee pericarp enzyme of this invention includes the following steps: mixing coffee pericarp powder with sacha inophyllum pomace saccharides, and sequentially subjecting the mixture to fermentation with *Saccharomyces cerevisiae* YNXC003 and anaerobic fermentation with *Bifidobacterium bifidum* YNXC004 to obtain the coffee pericarp enzyme. This invention uses coffee pericarp powder and sacha inophyllum pomace saccharides as compound raw materials, combined with a specific fermentation agent, and employs a segmented fermentation mode. This not only fully releases the nutritional activity of the two raw materials, significantly improving the nutritional level and flavor of the enzyme, but also endows the enzyme with physiological functions such as lowering blood sugar. The total acid content of the coffee pericarp enzyme of this invention is 8-12 g / L, the total phenol content is 1.5-2.5 g / L, and it is rich in short-chain fatty acids, polyphenolic compounds, amino acids, and other bioactive substances, exhibiting significant blood sugar lowering effects.

The invention discloses a preparation technology of Laiwu old dried tea, and relates to the technical field of tea processing. Comprising the following steps of fresh leaf picking, withering, fixation, first-time heaping for yellowing, rolling, second-time heaping for yellowing, first-time baking, third-time heaping for yellowing, fourth-time heaping for yellowing, second-time baking, tea steaming, drying and electrostatic color sorting and impurity removal. The preparation technology of the Laiwu old dried tea is optimized on the basis of material selection and technology of traditional Laiwu old dried tea, and the tea leaves are complete in appearance, fresh and fresh in fragrance, good in surface fragrance and high in concentration and durability of the fragrance; the tea is high in content of tea polysaccharide, caffeine and amino acid, mellow in taste, low in water content and resistant to brewing.

The invention provides triticale coarse cereal vinegar and a processing method thereof, and relates to the technical field of food processing. The triticale coarse cereal vinegar comprises the following raw materials in parts by mass: 30-50 parts of triticale, 5-15 parts of peas, 5-15 parts of broom corn millet, 5-15 parts of sorghum, 5-15 parts of chenopodium quinoa willd, 10-30 parts of highland barley and 20-40 parts of medium-high temperature yeast for making hard liquor. According to the method, the problem of incomplete fermentation caused by coarse cereal husks is solved, the fermentation efficiency and the acetic acid yield are improved, the content of bioactive substances in the finished product vinegar is increased, and the oxidation resistance of the coarse cereal vinegar is improved. The finished vinegar product is rich in nutritional ingredients, fine and mellow in taste and simple in manufacturing process, the production cost is reduced, and meanwhile the stability and consistency of the product are guaranteed. According to the invention, the nutritional advantages of various coarse cereals such as triticale, peas, broom corn millet, sorghum, quinoa and highland barley are combined, so that the finished vinegar is rich in various nutritional ingredients such as protein, dietary fibers, vitamins and minerals, and has a relatively high health-care value.

The invention discloses a production method of coconut-flavored green tea. The production method specifically comprises the following steps: step 1, tedding; step 2, performing fixation; step 3, rolling and adding fresh coconuts for complete absorption; step 4, strip tidying; step 5, drying; and 6, obtaining a finished product. The coconut-flavored tea has the beneficial effects that the coconut-flavored tea has unique coconut flavor and mellow taste, and meets the requirements of consumers on novel tea drinks; no artificially synthesized spices or preservatives are added, so that the product is healthy and safe; the preparation method is simple and feasible and suitable for large-scale production; the effects of improving the immune system, preventing cancers, losing weight and improving heart health are achieved.

The invention relates to the technical field of health-care food and traditional Chinese medicine preparations, in particular to Yao medicine compound oral liquid and a preparation process thereof.The Yao medicine compound oral liquid is prepared from, by weight, 2000-4000 g of rice wine, 3-5 g of rhizoma polygonati, 3-5 g of codonopsis pilosula, 10-20 g of donkey-hide gelatin, 20-50 g of walnut kernels, 30-50 g of longan pulp, 30-50 g of black dates, 50-80 g of black sesame, 50-80 g of lycium ruthenicum, 50-80 g of black beans and 3-5 g of white granulated sugar. The medicine is rigorous in compatibility, contains medicinal and edible components, and is safe and free of side effects. The final alcohol content is accurately controlled within the low alcohol range of 1.5%-8.0% vol, the taste is mellow and mild, men and women can drink the beverage at ease, the applicable crowd range is greatly widened, and the safety and universality of the product are ensured.

This invention belongs to the technical field of smoked food processing equipment, specifically a smoking chamber for producing cured meat. It includes a modular house, a wood-fired stove installed outside the modular house, and a smoke exhaust and air intake device installed inside the modular house. The modular house includes a roof sealing panel, wall sealing panels, an insulated floor, and a modular beam. The roof sealing panel, wall sealing panels, and insulated floor are installed on the modular beam and assembled using hinges to form a sealed chamber. An installation cavity is reserved in the roof section. A suspension rod is installed inside the modular beam. A chimney is located behind the wood-fired stove and connected to a smoke guide pipe. A smoke guide valve is installed near the chimney on the smoke guide pipe. This solution uses a fully sealed modular structure combined with heat-insulating and flame-retardant panels, and with the wood-fired stove's smoke supply mode, reduces firewood costs. The incense plate of the spray device can be flexibly replaced with different incense materials to achieve various flavor combinations. Furthermore, the differentiated negative pressure smoke distribution design ensures complete smoke coverage, resulting in even coloring and a richer flavor in the cured meat.

The invention discloses an orange wine formula, and belongs to the technical field of wine brewing. The orange wine is mainly prepared from orange pulp, white granulated sugar and yeast, the weight part ratio of the orange pulp to the white granulated sugar is 100: 20: 1, the weight part ratio of the orange pulp to the white granulated sugar to the yeast is 100: 20: 1, and the ratio is meticulously designed, so that the taste of the orange wine is more coordinated, the taste is mellower, and the wine body is richer. Meanwhile, the Citrus chachiensis of the Citrus chachiensis variety is selected as the raw material, and the Citrus chachiensis is good in maturity and free of diseases, so that the freshness and the quality of the raw material are guaranteed, and the quality of a final product is improved.

The invention relates to a preparation method of tea for protecting liver and tonifying qi. Comprising the following components in percentage by weight: 2%-10% of ginseng, 10%-20% of honeysuckle, 5%-15% of lysimachia christinae hance, 5%-15% of astragalus membranaceus, 5%-15% of rhizoma smilacis glabrae, 5%-15% of oriental wormwood, 5%-15% of herba lycopi, 2%-10% of lucid ganoderma, 5%-15% of exocarpium citri rubrum, 5%-15% of salvia miltiorrhiza and 5%-15% of dandelion. The preparation method comprises the following steps: taking the raw materials in a weight percentage range, and cleaning the raw materials in advance to remove silt and impurities attached to the surfaces; naturally airing the cleaned raw materials under the condition of 25-35 DEG C until the water content of the raw materials reaches 10-15%; and cutting the raw materials into the thickness of 0.3-1mm by using a slicing machine. Putting the raw materials into a baking oven, and carrying out primary baking for 1 hour under the condition of 40-45 DEG C so as to remove water on the surface layers of the raw materials; after the primary baking, raising the temperature to 60-70 DEG C, and continuously baking for 30-40 minutes, so that the moisture in the raw materials is further evaporated, and meanwhile, the fragrance and the medicine fragrance of the tea leaves are excited.

The invention belongs to the technical field of food, and particularly relates to a burdock tea beverage and a preparation method thereof. The preparation technology of the burdock tea drink comprises the four steps of pretreatment, primary extraction, secondary extraction and mixing and seasoning. The burdock tea drink disclosed by the invention is high in nutrient substance content, has the advantages of resisting oxidation, resisting inflammation, reducing blood sugar, protecting liver, improving cardiovascular health and the like, and is beneficial to improving the overall health level, improving the body immune function and preventing various chronic diseases after being drunk for a long time. In addition, the burdock tea drink disclosed by the invention is mellow in taste, fresh, sweet and fragrant, and low in mouth astringency, and the taste experience is improved.

The invention discloses a preparation method of ganoderma lucidum tea. The preparation method comprises the following steps: (1) pretreating ganoderma lucidum: cutting the ganoderma lucidum into fine particles which are uniform in size and have the particle size of not more than 3mm; (2) stir-frying the ganoderma lucidum granules, wherein the temperature is controlled to be 120-150 DEG C, and the stir-frying time is 5-10 minutes; the invention further provides the ganoderma lucidum tea prepared by the method, and the ganoderma lucidum tea can be independently brewed in water for drinking and can also be compounded with ganoderma sinense or other tea leaves for brewing in water for drinking. According to the ganoderma lucidum tea provided by the invention, the bitter taste of ganoderma lucidum is effectively removed, the effective components of ganoderma lucidum are reserved, and the processing technology brings a brand new product form and a higher quality standard for the ganoderma lucidum tea market.