285results about How to "Reduce astringency" patented technology

The invention discloses a production method for persimmon wine to remove acerbity, which comprises the following procedures: (1) selecting fruits, cleaning and beating; (2) protecting the color; (3) enzymolysising; (4) removing acerbity and clarifying; (5) adjusting ingredient; (6) fermenting; (7) ageing; (8) filtering, filling in bottles and sterilizing; (9) stocking, wherein removing acerbity and clarifying is completed via charging 0.3-0.6g gelatin into one kilogram persimmon juice, standing for 30-40 minutes, clarifying and filtering. The invention protects the color of persimmon juice and reduces oxidation by adding ascorbic acid and citrate, applies gelatin to remove acerbity and clarify, which can effectively remove acerbity and suspended granules in persimmon juice and enable persimmon wine without acerbity and to be easily clarified,) and employs brewing dry yeast to ferment at higher temperature, which has short ferment period. The persimmon wine is clear, transparent, lucidus and free of sediment, which has typical style, good taste, pure flavour, coordinated alcohol and acerbity, full wine body, tasty, good aftertaste, no objectionable odour, fresh persimmon flavour and wine flavour.

Methods and oral compositions for reducing one or more of plaque, tartar, caries, dentinal sensitivity, malodor, and / or inflammation are provided. The composition comprise an active ingredient that comprises a zinc salt.

Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention relates to a cigarette, in particular to a Pu'er tea cigarette which takes Pu'er tea filaments as cigarette filaments, has a good suction taste, and is harmless and is favorable for smoking cessation. The Pu'er tea cigarette disclosed by the invention is characterized in that the tea filaments are made according to seven steps by selecting big-leaf tea planted in Yunnan and picking the second, the third and the fourth fresh tea leaves of each branch. The Pu'er tea cigarette disclosed by the invention is processed by the following steps: taking the fresh Pu'er tea leaves as raw materials; adding Pu'er tea paste to increase the flavor of the tea cigarette filaments; then, puffing and the like; finally, making the fresh Pu'er tea leaves into a cigarette shape to replace the conventional cigarette made of tobacco. The Pu'er tea leaves do not contain a large amount of substances which are harmful to a human body in the conventional tobacco, contain a large amount of contents which are beneficial to the human body and do not contain additive substances, such as nicotine, so that the Pu'er tea cigarette can prevent the human body from the inhalation of harmful substances, can also reduce the dependence of a smoker on the nicotine and is favorable to smoking cessation when a person smokes after the conventional tobacco is replaced by the Pu'er tea leaves.

A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.

The invention discloses an ice medlar wine brewed by taking medlar fruits as raw materials and a brewing method thereof. The invention is characterized in that a brewing process combining a natural frosting technology, a low-temperature repeat freeze-thawing technology and a microbe low-temperature long-term fermentation technology are employed and honey, pectase and acid protease are adopted to prepare the ice medlar wine by the processing steps of settling, fining and stable treatment. A medlar natural freezing method comprises the following steps of: naturally frosting fresh medlar fruits before picked from trees in late fall at the temperature of minus 6-minus 10 DEG C, and then picking, sorting and washing; a medlar repeat freeze-thawing method comprises the following steps of: carrying out low-temperature freezing and thawing at the temperature of minus 10-minus 15 DEG C for many times after squashy medlar is picked and sorted; the ice medlar fruits are prepared into the ice medlar wine by juicing, repeat fermenting, settling, low-temperature storing and curing, blending, sterilizing and filling. The ice medlar wine brewed by using the method has elegant and cheerful aroma and intense medlar fragrance; the wine body is harmonious and soft and has various nutrient components; and the quality of the ice medlar wine is obviously superior to that of the ice medlar wine brewed with common methods.

The invention discloses a black tea processing method. The method sequentially comprises the steps of raw material selection and picking, withering, rolling, fermentation, shaping and curing. In the rolling step, a rolling barrel is filled with withered tea leaves, empty rolling is carried out for 20-25 min, light pressing is carried out for 20-25 min, heavy pressing is carried out for 25-30 min, light pressing is carried out for 10-15 min, empty rolling is carried for 5 min, and then black tea is obtained, wherein the total tea rolling time is 80-100 min. Black tea obtained through the black tea processing method is compact, fine straight and upright in appearance, black and smooth in color, highly tender, red and bright in tea water color, fragrant, sweet and high in purity, mellow, brisk and sweet in taste, red, bright and fresh in leaf bottom, uniform and complete, straight and strong in appearance, red and bright in the tea water color, strong, fragrant and sweet in fragrance, bright-colored, red and bright in tea water color, and fresh, brisk and thick in taste.

It is intended to provide a soybean protein material which has an excellent taste without showing astringency or bitterness and satisfies physicochemical characteristics required for acidic foods anddrinks, for example, low viscosity, high solubility and high stability. In the process for producing an acidic-soluble soybean protein, an additional step, wherein a soybean protein-containing solution is digested with protease at a pH value higher than the isoelectric point of soybean protein and then the pH value is adjusted to a level lower than the isoelectric point of soybean protein, is conducted. Thus, astringency can be significantly reduced while preventing the generation of undesirable bitterness. The TCA (0.22M) solubilization rate of the acidic-soluble soybean protein thus obtainedis preferably 10% or more, while the phytic acid content of the acidic-soluble soybean protein thus obtained is preferably 0.5% by weight or less.

The invention discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g / L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.

The invention relates to the technical field of natural plant protein solid beverage and particularly relates to a preparation method of fermented walnut soy protein nutrition powder. The preparation method comprises the steps of drying; crushing; adding water and uniformly stirring, sterilizing; adding sugar, skim milk powder and mixed strains, and fermenting; adding a surface active agent and uniformly mixing; and adding dextrin, and spraying and drying. According to the preparation method provided by the invention, the utilization ratio and the processing depth of walnut meals and soybeans are increased, and wrappers and bean dregs in the walnut meals are effectively utilized. According to the preparation method provided by the invention, the simplicity, time saving and labor saving are achieved, the walnut soy protein nutrition powder prepared by the method is high in nutritive value, fine and smooth in mouthfeel, low in cost, cheap, convenient to use, carry and transport, easy to store, long in storage life and can not go bad easily and is suitable for large-scale industrial production.

The invention provides a preparation method for eucommia and jasmine flower tea and a product thereof. The preparation method comprises the steps of stacking jasmine flower buds at room temperature of 30-33 DEG C and relative humidity of about 80 percent at the air flow speed of 5-6ml / min for nourishing, and then performing flower sifting until the bloom rate of jasmine flowers is over 90 percent and the bloom degree of the jasmine flowers is 88-92 degrees; adding a eucommia tea blank which is subjected to water removing, rolling and drying into water until the moisture content is 10-30 percent, mixing the eucommia tea blank and the jasmine flowers, uniformly stirring, and stewing a mixture at the stack temperature of 38-42 DEG C for 12-14 hours; after stewing and scenting are finished, quickly separating eucommia tea from the jasmine flowers in the scented eucommia and jasmine flower tea mixture to obtain coarse eucommia and jasmine flower tea, baking the coarse eucommia and jasmine flower tea at 80-120 DEG C until the moisture content is 5-8.5 percent, and cooling and packaging to obtain the eucommia and jasmine flower tea product. The product disclosed by the invention has the effects of adjusting blood fat, reducing pressure, improving eyesight, relaxing the bowels, resisting aging, diminishing inflammation, enhancing the immunity function and the like; the special scenting method can effectively guarantee the natural taste and pure fragrance of the eucommia tea and the jasmine flowers.

The invention relates to the technical field of dendrobium officinale processing, and particularly relates to a processing method of dendrobium officinale leaf tea. At the beginning of November each year, triennial dendrobium officinale leaves and branches are cut down together, and are placed into running water for washing, after washing and cleaning, the triennial dendrobium officinale leaves are evenly spread out, through shady cooling and drying in dark, after the weight of the triennial dendrobium officinale leaves and the branches is reduced by 6 to 10 percent, the triennial dendrobium officinale leaves and branches are stir-fried in an iron pot through two hands until no juice is produced, the triennial dendrobium officinale leaves are kneaded into strips after stir-frying, and then the strips are baked slowly for 1 to 2 hours at a temperature of 35 to 40 DEG C. The dendrobium officinale leaf tea produced through the method has the efficacies of nourishing yin and boosting essence, beautifying and detoxifying, nourishing the stomach and lubricating the intestines, removing ozostomia, improving eyesight and brightening eyes, has a better improving effect on immunity enhancement, insomnia, cardiovascular and cerebrovascular diseases, and diabetes and can greatly maintain the nutrient contents of dendrobium. The green taste of the dendrobium leaves can be improved and acerbity can be alleviated through low temperature baking, and the fragrance of the dendrobium leaf tea is promoted to be pure.

The invention relates to a sterilized liquid or semi-solid acid enteral composition comprising per 100 ml 9 to 20 g of non-hydrolysed globular proteins, fat and at least 100 mg of divalent metal cations and having a pH ranging between 3 and 5. The invention further relates to a method for preparing a composition according to the invention, comprising a step wherein at least the non-hydrolysed globular proteins are subjected to a direct steam injection (DSI) at specific holding values, such as a holding temperature of 100 to 140° C. during a holding time of about 0.5 to 10 seconds, followed by a homogenization step and a sterilization step The composition according to the invention has a reduced astringency and can be used for medical purposes, such as for stimulating muscle protein synthesis in a mammal, in particular for treating sarcopenia, and for specific groups of people, such as elderly and sportsman.

The invention relates to a black chokeberry fruit wine which is prepared from the following raw materials in parts by weight: 105-130 parts of apple, 135-165 parts of black chokeberry, 135-165 parts of white granulated sugar, 0.09-0.11 part of food-grade sodium metabisulfite, 0.27-0.33 part of pectinase, 0.025-0.035 part of yeast powder, 0.45-0.55 part of yeast nutrient material and 0.09-0.11 part of amylase. The preparation method comprises the following steps: taking the apples, and pressing to obtain crude apple juice; carrying out enzyme treatment on the crude apple juice, filtering, and sterilizing to obtain sterilized apple juice; and taking the black chokeberry, crushing, adding the white granulated sugar, water, the rest pectinase, yeast powder, yeast nutrient material and food-grade sodium metabisulfite, uniformly mixing, fermenting, filtering, adding the sterilized apple juice into the obtained liquid, fermenting, filtering, taking the clear solution, and carrying out high static pressure treatment, thereby obtaining the black chokeberry fruit wine. The black chokeberry fruit wine has pure vinous flavor and natural aroma of the raw material fruits, and has the health care functions of resisting oxidation, lowering the blood sugar, softening the blood vessels and the like.

The invention discloses a method for reducing the acerbity of an emblic leafflower fruit juice and a product obtained therefrom. The method comprises the steps: squeezing emblic leafflower fruits into a juice, adding pectinase, carrying out enzymolysis, extracting, and filtering to obtain the emblic leafflower fruit juice; mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, and filtering to obtain a filtrate, namely the emblic leafflower fruit juice product; or mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, filtering, spray-drying the filtrate, to obtain the emblic leafflower fruit juice product; or spray-drying the emblic leafflower fruit juice, and mixing the obtained emblic leafflower fruit juice powder with a soybean peptide powder, to obtain the emblic leafflower fruit juice product. The buffer system formed by the soybean peptide decreases the sour degree of the emblic leafflower fruits, and reduces sour taste in mouth.

A beverage is prepared, which is a beverage containing catechin in ester form (A), catechin in free form (B), and caffeine (C), the contents thereof being (A)+(B)=500 to 6000 mg / L  (1) (A) / [(A)+(B)]=0.7 to 1.0  (2) (A) / (C)=6 to 27,  (3) to maintain a high concentration of catechin with high biological functionality, with improved flavor and improved product quality in regard to occurrence of sediment and the like.

The invention belongs to the technical field of tea leave processing and particularly relates to a processing process for low-caffeine high-aroma acrid-taste-free tea leaves. According to the processing process, picked fresh tea leaves are directly sprayed with hot water and treated in an enzyme solution spraying mode, under the damp and hot effect and the effect of an enzyme solution in the hot water soaking and hot air dewatering treatment links, ester catechin causing the heavy acrid taste of the tea leaves is reduced to a certain degree after hydrolysis, non-galloylated catechin with low acrid taste is increased, and therefore the acrid taste of the tea leaves is greatly relieved. The enzyme solution can promote generation of linalool, geraniol and other floral substances, aqueous extract, free amino acid and soluble sugar are increased, the free amino acid with high content and the soluble sugar with high content can form chestnut aroma substances in the high-temperature drying process, the aroma of the tea leaves is further improved, and the purposes of being high in aroma and free of the acrid taste are achieved.

The invention discloses a seedless treatment method of Zuijinxiang grapes. The seedless treatment method of Zuijinxiang grapes sequentially comprises the following steps of: (1) slightly pinching young sprouts, picking flower spikes and pruning the inflorescences 1 to 2 days before a Zuijinxiang grape vine flowers, and keeping 5 to 6 centimeters of the spike tips; (2) carrying out primary seedless treatment on the Zuijinxiang grape vine 1 to 2 days after the bloom stage: dipping the inflorescences in a treating agent I (containing gibberellin solution with the concentration of 12.5 to 20.0mg.L<-1>) for 3 to 5 seconds; and (3) carrying out secondary seedless treatment within 10 to 15 days after the primary seedless treatment: dipping the inflorescences in a treating agent II (containing gibberellin solution with the concentration of 20.0 to 25.0mg.L<-1>) for 3 to 5 secodns. The seedless treatment method of Zuijinxiang grapes can be adopted for obtaining high-quality Zuijinxiang seedless grapes.

The invention discloses a processing method of a Cornus officinalis pulp beverage. The method is as below: using dried Cornus officinalis and white sugar as main raw materials; immersing, scalding and beating the dried Cornus officinalis; adding 0.03% of beta-cyclodextrin to obtain a certain amount of a Cornus officinalis original slurry; filtering the original slurry; blending the original slurry according to the following weight to volume ratio: 12% of Cornus officinalis pulp, 6% of white sugar, 0.04% of citric acid and 0.15% of a composite stabilizing agent; mixing, homogenizing, degassing, filling and disinfecting to obtain the Cornus officinalis pulp beverage. Usage of the beta-cyclodextrin facilitates reduction of tannin-caused astringent taste of the product; the processing is scientific and reasonable; the beverage produced according to the optimum formula has good color and mouthfeel, maintains original nutrition value of the raw materials, not only has unique flavor and mouthfeel but also can utilize the Cornus officinalis to the maximum.

The invention discloses a nut beverage and a preparation technology thereof, and belongs to the field of food processing. The nut beverage comprises the following components in parts by weight of 3-10parts of soybean flour, 3-8 parts of walnut kernels, 3-8 parts of almond kernels, 1-5 parts of hazelnut kernels, 1-5 parts of cashew kernels and 1-3 parts of melon seed kernels. The preparation technology of the nut beverage comprises the following steps of performing peeling, performing selecting, performing baking, performing premixing, performing refining, performing blending, performing homogenizing and performing sterilization. The nut beverage disclosed by the invention solves the problem that a conventional nut beverage is high in production cost, single in nutrients and poor in mouthfeel and flavor. The soybean flour, the walnut kernels, the almond kernels, the hazelnut kernels, the cashew kernels and the melon seed kernels are matched and mixed in proportion, so that the nut beverage is prepared, the nut beverage is guaranteed to have rich nutrient substances. Besides, the cost is reduced, and the mouth feel and the flavor of the prepared nut beverage are good.

The invention discloses a processing method of a black tea. The processing method sequentially comprises the following steps: selecting raw materials; picking; withering; kneading; fermenting; steaming and dehydrating; re-kneading; shaping; primarily baking; stacking and re-baking, wherein the processing method is characterized in that a steam-heating fixation machine is adopted for steaming and dehydrating; when the steam temperature reaches 150-160 DEG C and the hot air temperature reaches 100-110 DEG C, leaves are evenly fed; the leaf feeding amount is 1Kg / min; the fixation time is controlled within 35-40 seconds; the hot air dehydration time is controlled within 90-120 seconds; and the moisture content of the dehydrated leaves is 55%-65%. The black tea obtained by the processing method of the black tea is tight, fine and straight in appearance, black in color and luster, visible in golden tip, red and bright in soup, sweet, fragrant, high in purity, mellow and brisk in taste, sweet in aftertaste, bright and living in infused leaf, regular and intact; the dry tea is straight and robust in appearance; the tea soup is red and bright in color and luster; the fragrance is strong and sweet; the soup is strong, red and bright; and the taste is fresh and strong.

A soy protein product having reduced astringency, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 using at least one organic acid, such as citric acid or a blend of citric acid and malic acid or a mixture of at least one organic acid and at least one mineral acid, such as hydrochloric acid and phosphoric acid, to produce an acidified clear soy protein solution, which may be dried directly or following optional concentration and diafiltration, to provide the soy protein product.

The invention discloses a process for preparing honeyed black tea. The process comprises the following steps: 1, fresh leaf picking; 2, withering, 3, rolling in three times, 4, primary fermentation: putting rolled leaves into a fermentation tank, keeping the temperature to be 26-29 DEG C, conducting spraying fermentation, keeping the humidity to be 90-92%, automatically turning once every 15 min, adding honey water in a spraying manner before turning, and automatically stopping turning after uniform mixing, wherein the fermentation time is 3 h; 5, drying: drying by adopting a drying machine, wherein the drying temperature is 40-50 DEG C, the air speed is 1 m / s, and the drying time is 2-3 h; 6, secondary fermentation: putting the dried tea leaves in a ventilated fermentation room for storage for 3-4 d, and conducting secondary fermentation under the natural condition; 7, aroma extraction. The prepared black tea is brilliant red and bright in tea color and has a strong honey aroma.

Providing a method for producing a water-boiled bamboo shoot having an outer skin, in which softening in the upper part of the edible part of a bamboo shoot by overheat is prevented, capable of being stored for a long period while suitably keeping the taste and the texture of the water-boiled bamboo shoot. The method for producing a water-boiled bamboo shoot having an outer skin comprises: a heating step 11 for deactivating an enzyme in a bamboo cell by heating bamboo shoot having the outer skin which does not pass through 24 hr after harvesting; a cooling step 12 for preventing softening of tissue of bamboo shoot by remaining heat in the heating step 11; a notch step 13 for providing a notch for facilitating peeling of outer skin of bamboo shoot; a boring step 14 for providing a non-penetrating hole for promoting heating of the especially hard lower part in the edible part of the bamboo shoot in a later heating and sterilizing step 16; a container-packing step 15 for packing the bamboo shoot into a sealable container and packing the spaces with a packing liquid and the heating; and sterilizing step 16 for heating the bamboo shoot so as to make it edible and simultaneously sterilizing the bamboo shoot so as to enable long-term storage.

The invention discloses a tobacco product using Pu'er tea leaf shreds as tobacco shreds. The tea leaf shreds are selected from Yunnan big-leaf tea and prepared from second, third and fourth fresh tea leaves picked from each branch, and the tobacco product is prepared according to seven steps. The tobacco product which is a Pu'er tea cigarette is prepared from fresh Pu'er tea leaves, Pu'er tea paste is added to increase aroma of the tea leaf shreds, and through processing steps of puffing and the like, the cigarette-shaped tobacco product is obtained. The tobacco product has the advantages that the tobacco product substitutes for existing cigarettes prepared from tobaccos; since the Pu'er tea leaves do not contain a great quantity of substances, harmful to a human body, in traditional tobaccos and substances such as nicotine to make people addicted and contain a great quantity of components beneficial to the human body, when smoking the tobacco product, a smoker is protected from inhaling the harmful substances, dependency of the smoker on the nicotine can be lowered gradually, and smoking cessation is benefited.

The present invention comprises a composition comprising fungal polysaccharides and rosa roxbunghii juice and an application thereof. In the composition, the parts by weight of the fungal polysaccharides and rosa roxbunghii juice are as follows: the fungal polysaccharides are 2-15 parts and the rosa roxbunghii juice is 1,000-10,000 parts. Compared with a single raw material, the two materials havesynergistic effects in enhancing immunity and inhibiting tumor activity. The composition has more significant effects in enhancing immunity and inhibiting tumors, overcomes defects that the formula is complicated, large in consumption dosage and unclear in mechanism in the prior art, is also soft in mouthfeel, and can be used to prepare health-care foods, functional foods, special medical foods and elderly foods with functions on enhancing immunity and auxiliarily suppressing tumors.

The present invention provides a novel flavor improving agent capable of sufficiently enhancing or alleviating the flavor sensed in oral cavity; for example, enhancing and improving the thickness in taste or the like to provide depth and profoundness to the flavor, and also improving the sense of volume or the sharpness of aftertaste. The present invention also provides a food / drink, a pharmaceutical product and an oral care product having a good taste which can fulfill the recent high-level demand for taste.

The invention discloses an areca nut ultrahigh-pressure quick water restoration technology. The technology includes the steps of boiling seeds, mixing materials and conducting water restoration. The high-temperature steam steaming procedure and the pricking procedure are further included between the seed boiling procedure and the material mixing procedure. The temperature of high-temperature steam ranges from 110 DEG C to 118 DEG C, and steaming time is 10-15 min. Ultrahigh-pressure water restoration is adopted in the water restoration procedure, the water restoration pressure is 20-600MPa, the water restoration temperature ranges from 20 DEG C to 42 DEG C, and the water restoration time is 5-60 min. The areca nut ultrahigh-pressure quick water restoration technology has the advantages of being high in production efficiency, short in water restoration time, low in microorganism content and good in product quality, and application prospects are good.