196results about How to "No graininess" patented technology

The invention relates to the preparation of tea and aims to provide a preparation method of ultramicro mulberry leaf tea powder. For obtaining ultramicro mulberry leaf powder and ultramicro tea powder, the method comprises the following steps of: selecting raw materials, killing out, kneading, drying, primarily crushing and ultromicro crushing; sufficiently mixing ultramicro mulberry leaf powder with a nojirimycin crude product with a V type mixer, and sufficiently mixing the mixture with ultramicro tea powder to obtain the ultromicro mulberry leaf tea powder, wherein the weight content of nojirimycin in the nojirimycin crude product is 10-12 percent; and finally packing. For the ultromicro mulberry leaf tea prepared by the invention, ultromicro crushed to obtain the grain size less than 10 mum, the powder can be sufficiently suspended in hot water and can be completely taken, thereby the health care and nutritious value of the mulberry leaf are fully exerted. The nojirimycin crude product is added in the ultramicro mulberry leaf tea powder so that the activity of alpha-glucosidase can be more effectively restrained, glucose entering the blood is reduced, and the blood sugar is reduced. The invention can be used for health care or auxiliarily treating diabetes.

The invention relates to honeysuckle tea, in particular to honeysuckle micro powder tea, and provides honeysuckle micro powder tea with a particle size of 18 micrometers. The honeysuckle micro powder tea is characterized in that the tea contains as high as more than or equal to 5 percent of chlorogenic acid, has pale green color and faint scent smell, and avoids precipitates and granular sensation after being infused. A production method comprises the following steps of: picking fresh flowers, green-removing by using microwaves, quick freezing and cooling, performing secondary drying, crushing twice and refrigerating at low temperature. Due to the function of clearing heat and detoxicating and resisting bacteria in broad spectra, the honeysuckle micro powder tea has excellent inherent quality and shape characteristic.

The invention discloses a preparation method of cookies rich in resistant starch. The method comprises the following steps: firstly stirring butter till the butter goes white, adding icing sugar and salt sieved by 60 to 100 meshes, stirring, adding salad oil, mixing, stirring and adding water and powdered milk, stirring the water and the powdered milk to be uniform, using a biscuits maker to uniformly squeeze out shapes of cookies, so as to form molded cookie blanks, feeding molded cookie blanks into an oven to roaste the cookie blanks, and cooling roasted cookies to room temperature, so as to obtain the cookies rich in resistant starch. The preparation method of the resistant starch comprises the following steps: adding hydrochloric acid solution into starch milk, to ensure that the hydrochloric acid solution and the starch milk are reacted in 25 t0 45 DEG C water bath, adjusting the pH value to 6.5 to 7.0, adding the hydrochloric acid solution and the starch milk into a stainless steel damp heat reaction tank, closing the reaction tank, placing the reaction tank to equilibrize the moisture, heating the reaction tank, performing natural cooling to the reaction tank, drying, and crushing. The resistant starch replaces the same amount of self-raising flour, prepared cookie has low energy, the hardness of the cookie is 450 to 560 g, the surface of the cookie is smooth and regular, and the taste of the cookie is fresh and unique.

The invention provides a cooking utensil, a soybean milk making method, a computer device and a computer readable storage medium. The cooking utensil comprises a shell, a grinding device in the shell,a spraying device in the shell and a heating device in the shell, wherein the spraying device is located above the grinding device and provided with a water spraying opening; the heating device is located below the grinding device. According to the cooking utensil, the spraying device sprays water into the grinding device through the water spraying opening to make food materials wetted, and the heating device is used for heating the wetted food materials in the grinding device to generate wet hot steam for enzyme deactivation treatment of the food materials, so that the enzyme deactivation speed is increased, the cooking time is shortened, the application range of the cooking utensil is enlarged, and the use satisfaction degree of users is improved.

The invention belongs to the field of carbon nanotubes, and relates to an easy-to-disperse carbon nanotube master batch, and a preparation method and an application thereof. The master batch specifically comprises white oil, an emulsifier, an antioxidant, carbon nanotubes and powdered polyolefin. The process comprises the following steps: carrying out shearing emulsification on the white oil, theemulsifier and the deionized water to prepare white oil emulsion; then adding carbon nanotubes, and carrying out infiltration, shearing and dispersion to obtain a carbon nanotube wetting dispersion; and adding powdered polyolefin, uniformly mixing the components, concentrating and drying the mixture, and carrying out screw melt extrusion granulation to obtain the carbon nanotube master batch. Herein, the white oil emulsion is used as an infiltration carrier, carbon nanotubes are uniformly dispersed in white oil emulsion bundles through high-speed shearing under the auxiliary action of an emulsifier, micelle particles are stabilized under the action of hydrophilic-hydrophobic force, and re-agglomeration of the dispersed carbon nanotubes is avoided; the fully dispersed carbon nanotubes are used to obtain the easily-dispersed carbon nanotube master batch taking polyolefin as a carrier. The master batch is used as a conductive master batch, and has the advantages of low addition amount, easy dispersion, no flying dust and the like.

The invention relates to a fermented pimento cheese and a preparation method thereof. The fermented pimento cheese is prepared from following raw materials and auxiliary materials by weight percent: 1.5-4.5% of fermented pepper particles, 94.0-96.0% of milk cured particles, and 1.5-2.5% of salt. The preparation method comprises following steps of adding the fermented pepper particles without seeds and kernels into the milk cured particles without whey, mixing uniformly to obtain a mixture, filling a die with the mixture, squeezing, demoulding, packaging, and fermenting till maturing so as to obtain the fermented pimento cheese. The fermented pimento cheese has the bright pepper color, the high grade appearance, and the uniform and delicate texture, has the low possibility of being contaminated by bacteria, and has the fresh, cool and soft sour-hot flavor.

The invention provides a cooking utensil, a method for preparing soybean milk, a computer device and a computer readable storage medium. The cooking utensil comprises a shell, a steam device, a grinding device and a heating device, wherein the steam device is arranged in the shell and provided with a steam outlet, and the steam device is used for converting water into high-temperature steam; the grinding device is detachably arranged on the shell and located below the steam outlet; the heating device is arranged on a base of the shell, and the grinding device is located between the heating device and the steam device; the heating device is used for heating the grinding device. The steam device can convert water into high-temperature steam, and the converted high-temperature steam enters the grinding device through the steam outlet, so that inactivation of anti-nutritional factors of trypsin and the like in to-be-cooked food is achieved by utilizing the high-temperature steam, the cooking time is shortened, and the taste of the food is enriched; furthermore, the grinding device is used for enzyme deactivation treatment of the food through combination of high-temperature baking and high-temperature steam enzyme deactivation, and enzyme deactivation is more thorough.

The invention discloses a high-barrier isolated soybean protein edible membrane liquid as well as a preparation method and application thereof. The edible membrane liquid is prepared from isolated soybean protein, glycerol, glucose and water, wherein the isolated soybean protein accounts for 30-100g / L, the glycerol accounts for 15-35g / L and the glucoses accounts for 0.5-2.5g / L. The edible membrane liquid disclosed by the invention can be prepared by virtue of the combination of performing ultrahigh pressure treatment and adding glucose as a cross-linking agent, so that the moisture resistance of the edible membrane is greatly improved, and the problem that the skin of microwavable frozen pre-fried food becomes not crisp after undergoing microwave heating can be solved. In a finished product dipped with the edible membrane liquid, the problem that interior water and oil of the microwavable frozen pre-fried food migrate towards the skin after undergoing microwave heating can be relieved, so that the phenomena of 'water immersion' and 'oil immersion' can be reduced, and crisp texture similar to a newly fried product is achieved.

The invention discloses a water ceramic pigment and a production method thereof. The pigment consists of pigment base slurry and coloring material, wherein the pigment base slurry comprises water-soluble polyurethane resin, water-soluble acrylic resin, a pH regulator, dipropylene glycol butyl ether, antifoaming agent, flatting agent, thickener, ammonia water and other components. The water ceramic pigment can be directly used to draw pictures on the surfaces of smooth disks or other porcelain and glass products, does not need baking or drying, and is resistant to wash.

Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or combinations thereof.

The invention discloses purple potato flavored pineapple and pumpkin fruitcakes, and relates to the technical field of food processing. The purple potato flavored pineapple and pumpkin fruitcakes are mainly prepared from the following components: pineapples, pumpkins, lean pork, mashed purple potatoes, sweet potato leaves, collagen powder, pickled Chinese cabbages, soybean sprouts, tea grounds, angelica keiskei, gall nuts, Indian kalimeris herbs, agar, xanthan gum, cane sugar, citric acid, vegetable oil and the like. The purple potato flavored pineapple and pumpkin fruitcakes disclosed by the invention are golden in color, subtransparent, glossy, free from granular sensation, and fine and smooth in mouth feel, have the special flavor of raw materials, are moderate in sour and sweet degrees, do not stick teeth, are plump in cake bodies, and pliable and elastic; the lean pork is added, so that the nutrition of the fruitcakes is enriched, and the fragrance of the fruitcakes is promoted; the pumpkins are matched together to be eaten, so that the effects of invigorating the spleen, nourishing the stomach and preventing diabetes are also achieved; the purple potatoes are added, so that the fruitcakes also have the fragrance of the purple potatoes, and the mouth feel of the fruitcakes is improved.

The invention belongs to the technical field of dairy products, and in particular, relates to a moringa oleifera yogurt and a preparation method thereof, wherein preparation raw materials of the moringa oleifera yogurt comprise the following components: milk, a moringa oleifera leaf ultra-fine powder, white granulated sugar, beta-cyclodextrin and a yogurt fermentation agent; according to the solid-to-liquid ratio with the milk, the content of the moringa oleifera leaf ultra-fine powder is 15.5-17 g / L, the content of the white granulated sugar is 88-96 g / L, the content of the beta-cyclodextrin is 128-133 g / L, and the content of the yogurt fermentation agent is 0.97-1.05 g / L. The moringa oleifera yogurt provided by the invention has good organization form, has a solidified tofu shape, is elastic, has the advantages of delicate and lubricant mouthfeel, no particular feeling, good flavor, harmonious milk flavor and moringa oleifera faint scent, and no bitter or pungent taste, and is natural and soft. At the same time, the moringa oleifera yogurt provided by the invention has no addition of preservatives, and only has addition of one food additive, namely beta-cyclodextrin; the prepared moringa oleifera yogurt has the advantages of outstanding flavor, good mouthfeel and rich nutrition, and meets public demands.

The invention relates to soybean milk and a preparation method thereof, in particular to high dietary fiber full soybean milk and a preparation method thereof, and belongs to the technical field of food processing. The high dietary fiber full soybean milk is prepared from the following raw materials in parts by weight: 60-80 parts of soybeans, 10-30 parts of sugar and 2.55-5.00 parts of cellulase.The preparation method comprises the following steps that the soybeans are elaborately selected, soaked and ground, filter residues are subjected to enzymolysis and are ground, boiling is carried out, proportioning is carried out, homogenizing is carried out, packaging is carried out, and sterilizing is carried out so as to obtain the finished soybean milk. The prepared soybean milk has the advantages of being smooth and soft in taste, free of granular sensation, free of beany smell, moderate in sweetness, rich in dietary fiber, comprehensive and balanced in nutrition and similar to soybean milk prepared through a traditional soybean milk processing technology in quality and taste. The preparation method for the soybean milk has the advantages of being simple and easy to operate, suitablefor industrial production, capable of increasing the utilization rate of the soybeans in China, free of by-products and capable of effectively improving the nutritive value of the soybean milk.

The invention belongs to the fields of foods and food processing and particularly relates to a soybean filament drawing protein vegetarian ham and a preparation method thereof. The soybean filament drawing protein vegetarian ham is prepared from soybean filament drawing proteins, vegetable oil, konjak particles, modified starch, vital gluten, table salt, white granulated sugar, soy sauce, edible gum, a vegetarian meat essence, glutamine transaminase, a sorghum pigment and ice water through the processes of preparation of the konjak particles, pretreatment of the soybean filament drawing proteins, the raw material mixing and stirring, sausage filling and formation, hot air drying, stewing, freezing and the like. The raw material formula and production process of the soybean filament drawingprotein vegetarian ham are improved and optimized, the soybean filament drawing proteins are preprocessed in the earlier period, and the later-period stirring process is regulated and controlled, sothat the processed vegetarian ham has fine taste, good elasticity, tenacity and chewing feeling and does not have beany flavor, and a section is silky.

The invention discloses a traditional Chinese medicine buccal tablet for treating throat diseases, the invention is characterized in that the traditional Chinese medicine buccal tablet is prepared by the following pharmaceutical raw materials in terms of part by weight: 40-50 parts of Chinese eupatorium root, 12-20 parts of narrowleaf screwtree root, 20-30 parts of roughhaired holly, 12-20 parts of wild chrysanthemum, 20-30 parts of thinleaf adina fruit, 12-20 parts of common lophatherum herb, 12-20 parts of sowthistle tasselflower herb, 20-30 parts of starch, 20-30 parts of dextrin and 40-60 parts of sucrose; the pharmaceutical raw materials is simple, cheap and easy to obtain; the manufacturing process is simple; and the buccal tablet has good effects of clearing heat, removing toxin, relieving sore throat, relieving swelling and relieving pain and has significant effects on the treatment of the throat diseases without any side effects.

The present invention discloses an oyster herbal oral thick paste and a preparation method thereof. The oyster herbal oral thick paste is prepared by: using donkey-hide gelatin, Chinese wolfberry fruits, solomonseal rhizome, perilla fruits, black sesame seeds, inner membrane of chicken gizzard, poria, common yam rhizome, radix ginseng, sharp-leaf glangal fruits, mulberry fruits, carbohydrates, honey, oxhide gelatin and yellow rice wine as raw materials, adopting the leading thought of "homology of medicine and food", and drawing drug and food homologous food and new resource food as main raw materials. The prepared oyster herbal oral thick paste is rich in nutrition, moderate in sweetness, fine and smooth in mouthfeel, free of granular sensation, good in water-solubility, long in shelf life, high in food therapy value and capable of enriching the variety of herbal paste, clearing and defining the production method of oyster herbal paste and creating a wider market value.

The invention relates to a two-color temperature flexible filament and a packaging method thereof. The two-color temperature flexible filament comprises a flexible substrate, two parallel circuits distributed on the flexible substrate, two groups of flip-chip LED chips parallelly distributed on the flexible substrate and connected with the two circuits respectively, a low-color temperature silicagel phosphor mixture coating the front and the back of any group of flip-chip LED chips and a high-color temperature silica gel phosphor mixture coating the front and the back of the other group of flip-chip LED chips. According to the two-color temperature flexible filament and the packaging method thereof disclosed in the invention, two circuit parts are designed, and after chips are fixed, thechips are directly coated with two silica gel and phosphor mixtures with different color temperatures, and the two-color temperature effects are achieved; and the two circuits can be designed with different voltage, filaments with two color differences and different voltage can be designed according to driving power supply requirements of a client, the production process of the two-color temperature flexible LED filament can be simplified, and the production efficiency and the yield can be improved.

The invention relates to the fields of foods and food processing, in particular to soy protein isolate vegetarian hot dogs and a preparation method thereof. The soy protein isolate vegetarian hot dogsare prepared from the raw materials of soy protein isolate, vegetable oil, starch, spice, transglutaminase and water and are prepared through the technologies of performing hydrating, performing emulsifying, performing mixing, performing filling, performing putting, performing drying, performing packing, performing sterilization and the like. According to the method, special gel properties and emulsifying properties of the soy protein isolate are sufficiently used, and a drying method is used for replacing a conventional steaming method, so that the elasticity, the tenacity and the crispnessof products can be notably improved. The soy protein isolate vegetarian hot dogs being high in nutrition and good in mouth feel are produced, and besides, the problem that when being cooked, conventional vegetarian hot dogs are easy to explode can be effectively solved. The technology is quite simple and easy to popularize and apply.

The preparation method comprises the following steps: mixing activated carbon, porous graphene and PVDF (Polyvinylidene Fluoride), adding an N-methyl pyrrolidone solvent, carrying out ball-milling andstirring to prepare electrode slurry, and coating a carbon-coated aluminum foil with the electrode slurry; putting the coated carbon-coated aluminum foil into a blast drying oven for drying treatment, putting the dried carbon-coated aluminum foil into a vacuumizing drying oven for continuous treatment, and putting the carbon-coated aluminum foil on an electric double-roller machine for roller compaction to prepare a pole part; and cutting and packaging the prepared pole part to prepare the super capacitor. The method is simple in design, pollution-free in preparation process, free of high temperature and safe in process. And the cost can be reduced, large-scale production can be carried out, and wide application of the porous graphene-based supercapacitor with high energy density is realized.

The invention provides a stereo display. The stereo display comprises a display panel, a backlight source and a backlight modulation unit, wherein the backlight modulation unit modulates light emitted by the backlight source, so that the modulated light selectively reaches a left eye view region or a right eye view region through the display panel; and the display panel selectively displays a left eye parallax image or a right eye parallax image according to the modulation state of the backlight modulation unit. The invention also provides a stereo display method and the backlight modulation unit. Through the structure and the method, the left eye parallax image and the right eye parallax image are projected to the left eye view region and the right eye view region respectively by a time division multiplexing mode by using an improved backlight system, so that the resolution and the display effect of the stereo display are improved.

The invention discloses a schizonepeta blood-cooling health cookie and a preparation method thereof. The schizonepeta blood-cooling health cookie is prepared from the following raw materials in parts by weight: 2-3 parts of fresh schizonepeta, 3-4 parts of soybean sprout, 4-5 parts of tomato seeds, 12-15 parts of fresh cherry juice, 1-2 parts of kudzuvine root, 1-2 parts of American ginseng, 1-2 parts of lotus leaf, 200-220 parts of flour, 30-40 parts of fresh folium mori, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and a proper amount of water. The fresh schizonepeta and the tomato seeds are mixed and mashed, and then the mixture is added with the fresh cherry juice to be stewed; the fresh schizonepeta and the tomato seeds are mixed, so that the taste is coordinated and novel, and the blood-cooling health efficacy of the schizonepeta is achieved; the prepared cookie is pure in fragrance, crispy and crunchy in taste, free of sense of coarse grain, and full in color, flavor and taste.

The invention discloses a plastic-wood composite panel. The plastic-wood composite panel comprises the following raw materials in parts by weight: 65-80 parts of polyvinyl chloride resin, 30-42 parts of wood powder, 8-15 parts of a silicon fire retardant, 5-7 parts of a plasticizer, 2-4 parts of a foaming agent, 8-12 parts of glass fiber, 1-3 parts of a lubricating agent and 2-4 parts of a stabilizer. Compared with traditional plastic-wood composite panels, the scheme has the advantages that the plastic-wood composite panel has relatively high tenacity, rigidity and elasticity and good fireproof performance, is applicable to high temperature and humidity areas, is firm and durable and is long in service life, and the shock resistance and the tensile strength of the panel are improved; furthermore, the plastic-wood composite panel has the advantages of environmental friendliness, no pollution, strong wood texture, smooth and fine surface, no granular sensation and the like.

The invention discloses a composite emulsion stabilizer. The composite emulsion stabilizer is prepared from, by weight, 5.47-6.69 parts of sodium caseinate, 1.74-2.12 parts of glycerin monostearate, 0.58-0.71 part of polyglycerol fatty acid ester and 0.35-0.42 part of sodium carboxymethylcellulose. The invention further discloses a preparation method of the composite emulsion stabilizer. The invention further discloses a coconut juice beverage and a preparation method thereof. The coconut juice beverage mixed with the composite emulsion stabilizer has no floating oil, delamination or precipitation in the shelf life (12 months) and at different storage temperatures (freezing, repeated freezing and thawing, refrigeration, normal temperature, scorching heat and the like); the sensory qualityof the product is good, the coconut juice is strong in flavor and refreshing and smooth in taste, and has no astringency or granular sensation.

A lip-care lipstick with antibacterial, anti-inflammatory and anti-oxidation effects relates to the technical field of daily necessities. The present invention aims to provide a lip-care lipstick with antibacterial, anti-inflammatory and anti-oxidation effects. The lip-care lipstick contains a Manuka honey active ingredient ME lip-care factor and plant medicinal extracts, which can repair and prevent the cracking and peeling of lips, promote the metabolism of tender skin, inhibit the inflammation of the lips and care the lip skin. The lip-care lipstick has a significant effect on the treatment of cheilitis. The lip-care lipstick includes the following components in parts by weight: 15-30 parts of Manuka honey containing the ME lip-care factor, 0.1-1 part of dipropylene glycol, 0.5-1.5 parts of allantoin, 47-50 parts of emollient, 3-15 parts of plant essential oil, 0.15-6.5 parts of colorant, 6 parts of thickener, 5 parts of binder and 6 parts of antioxidant.

The invention discloses spleen-tonifying health biscuits containing pine berries and a preparation method of the biscuits. The biscuits are prepared from raw materials in parts by weight as follows: 2-3 parts of pumpkin powder, 4-5 parts of the pine berries, 2-3 parts of fresh sweet potato leaves, 4-5 parts of oenanthe javanica, 1-2 parts of poria cocos, 1-2 parts of platycodon roots, 1-2 parts of fructus lycii, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-20 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and a proper amount of water. Paste is stirred slowly and then quickly, so that the paste is smooth and good in toughness, added auxiliary materials can improve the taste of the biscuits, the health-care function of the biscuits is realized, the paste is fermented properly after two-time mixing and two-time fermentation, becomes uniform and fine and then is rolled and baked moderately, and the prepared biscuits have pure fragrance, tastes crisp, is free of any coarse grain feeling and is excellent in color, flavor and taste.

The invention discloses high dietary fiber fructus hordei vulgaris wakaba kotono green juice milk. The milk is prepared from the following raw material ingredients in parts by weight: 800-900 part offresh milk, 40-60 parts of sugar, 10-20 parts of hordei vulgaris wakaba kotono green juice powder, 0.5-1.5 parts of microcrystalline cellulose, 0.5-1 part of mono, di-glycerin fatty acid ester, 0.2-0.8 part of gellan gum, 0.1-0.5 part of sodium tripolyphosphate, 0.1-0.5 part of sodium carboxymethylcellulose and 0.2-1 part of sodium isoascorbate. The fructus hordei vulgaris green juice has the efficacy of adjusting the intestinal tract, improving defecation and promoting weight loss, the formula product has the good stability, the phenomena of fat floating and green juice powder precipitating do not happen on the product in the guarantee period, in addition, the product color does not change, and the taste of the product is smooth and free of granular sensation.

The invention discloses a production process of highly self-solidifying high-fat yogurt. The production process comprises the following steps of (1) flash evaporating; (2) proportioning materials; (3)homogenous sterilizing; (4) fermenting; (5) demulsificating and refining; and (6) bottling. The material proportioning and production process are optimized, milk protein and food additives are not added, so that the produced yogurt contains high fat, has a rich milk flavor, has high viscosity and thickness, has no particle feeling, and has a smooth and fine taste, thereby being highly accepted byconsumers and having a great market prospect.

The invention provides a recognizable toy system, which comprises at least one toy, at least one characteristic unit, an image acquiring unit, an identifying module, an application program executing module. At least one toy is a temporary manufactured toy; the characteristic unit is a part of the toy or arranged on the surface of the toy; the image acquiring unit is used for acquiring an image of the toy and / or the characteristic unit; the identifying module is used for identifying the image so as to acquire at least one identifying data; the application program executing module executes the application program according to at least one identifying data, wherein the temporary manufactured toy is manually manufactured through one or more of plasticine, gel material, filler, pigment, plastic jewel, weapon, clothes, necklaces, bracelets, and shoes.

The invention discloses tobacco stem particles suitable for preparing mouth holding cigarettes and application thereof. The tobacco stem particles are obtained through the steps that tobacco stems are shredded after microwave puffing, the stem shreds are micro-smashed after fermentation treatment, and screening is conducted. The tobacco stem particles can be well applied to preparing the mouth holding cigarettes, the utilization efficiency of tobacco raw materials is improved, the bitterness and pungent taste of the tobacco stems are removed through scientific treatment, and fragrance matter is rich and mellow. The tobacco stems are scientifically matched with tobacco leaf particles and auxiliary materials, in combination with reasonable and safe seasoning treatment, the new mouth holding materials are obtained, the taste is richer, the special flavor is coordinated, quality is high, the mouth holding cigarettes are gradually kept in the mouth and melted during eating, no granular feeling or roughness is generated in the oral cavity, and the cigarettes do not need to be abandoned after being eaten.