50results about How to "Rich in aroma substances" patented technology

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

The invention relates to an aromatic peanut oil preparation craft with peanuts as the materials, comprising the following steps that: firstly, pretreatment of the materials: peanut materials are chosen, mixed and immersed into water successively and then are grinded roughly, and then the materials are grinded finely; secondly, hydrolysis of the compound enzyme: after the pretreatment, the peanut materials are hydrolyzed by the compound enzyme of the neutral protease and the flavor enzyme; thirdly, addition of accessories: after the treatments of the procedures, reduction sugar, amino acid and peanut oil are added into the hydrolysate of the peanut materials; fourthly, thermal reaction to produce an aromatic smell: the hydrolysate of the peanut materials and the accessories are moved into a high pressure reaction kettle to be heated and then be cooled to an ambient temperature; fifthly, prepartion of the aromatic peanut oil: refined peanut oil is added into the reaction liquid after the treatment of the fourth step, the mixture is agitated quickly and then is agitated slowly at a certain temperature, water and impurities are removed by centrifugal separation, and at last the aromatic peanut oil is obtained. The invention has the advantages that: the amino acid and small peptides which are the flavor precursor of the aromatic peanut oil can be obtained by compound enzyme hydrolyzing the peanut materials and then are heated to produce the peanut oil with peanut aromatic flavor.

The invention relates to a method for utilizing yellow water of white spirit on the basis of microbial cocultivation and belongs to the field of the white spirit. The invention provides a method for comprehensively utilizing the yellow water. By the method, the total ester content of the yellow water can be increased. The method for comprehensively utilizing the yellow water comprises the following steps of: a, mixing 90 to 110 weight parts of yellow water, a proper amount of red yeast rice and ethanol in an amount which is 13 to 16 percent of the weight of the yellow water uniformly, and sealing the mixture at the temperature of between 30 and 40 DEG C for 170 to 190 hours, wherein the adding amount of the red yeast rice is that 3 to 5 U of red yeast rice is added into each gram of the yellow water; b, adding bacterial liquid containing yeast in amount which is 3 to 4 percent of the weight of the yellow water, fermenting for 22 to 26 hours under the ventilation condition, and sealing again; and c, 120 to 140 hours after adding the yeast, adding bacterial liquid containing caproic acid bacteria in an amount which is 4 to 5 percent of the weight of the yellow water to perform sealing fermentation continuously, and recycling various fragrance ingredients in the fermented liquid after fermentation, wherein the total time from the sealing moment in the step a to the last fermentation is 16 to 60 days.

The invention discloses a method for preparing a cigarette filter additive from peppermint. The method includes taking freeze-dried peppermint leaves, tobacco flower petals and Hongda tobacco leaves as main raw materials, grinding the three raw materials by low-temperature superfine grinding, adding tobacco pectin powder into raw material powder, and mixing the materials prior to extrusion, crushing, shaping and screening so as to form granular materials 30-60 mesh in granularity. The method has the advantages that the granular materials are added into tobacco shreds of a cigarette filter according to a dosage of 1-3 mg / mm, so that sweetness and saliva secretion promotion of cigarette smoke can be increased, cigarette smoke pungency is reduced, cigarette flavor is enriched, and smoking quality of cigarettes can be improved remarkably.

The invention discloses a yoghurt starter with endogenous flavoring and a preparation method and application thereof. In the yoghurt starter with endogenous flavoring, a mass ratio of Lactobacillus delbrueckii subsp. bulgaricus SITCC No. 10008 to Streptococcus thermophilus SITCC No. 10010 is 1: 1-3 and the total viable count is at least 1*10<9> cfu / mL. In production of solidified yogurt, the curdtime is short and the curd state is good. Compared with the commercially available yogurt, the yoghurt provided by the invention has good aroma, has the highest butanedione content of 23.47+ / -0.20 mg / L and can satisfy the aroma requirements on the solidified yogurt without other strains and food flavors.

The invention belongs to the technical field of microorganisms, and particularly relates to debaryomyces hansenii with good fermentation performance and an aroma production function and a screening method thereof. The strain is named as Debaryomyces hansenii SH4, which is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC No.22507. After the debaryomyces hansenii SH4 is inoculated into a fermented sausage simulation system and fermented for 12 days, the contents of aldehydes, acids, alcohols and esters are obviously higher than those of an uninoculated control group (P is greater than 0.05). The fat taste of the simulation system is reduced, the fermentation taste, the wine fragrance, the fruit fragrance and the flower fragrance are increased, and good quality as an aroma production leavening agent is shown. The debaryomyces hansenii provided by the invention is applied to the air-dried sausages and has important significance in improving the fragrance of products and increasing the strength and complexity of the fragrance.

The invention discloses olive sunflower seeds tonifying the lungs and the stomach. The olive sunflower seeds are prepared from, by weight, 190-200 parts of the sunflower seeds, 6-7 parts of radix glycyrrhizae, 10-12 parts of maltose, 18-20 parts of pigskin, 3-4 parts of folium mori, 40-45 parts of olive, 18-22 parts of semen nelumbinis, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid and tartaric acid and a proper amount of water. According to the sunflower seeds, many types of auxiliary materials such as the pigskin, the olive and the sunflower seeds are mixed in the preparation process, the improved process promotes entering of fragrant matter and nutritious matter, and various nutritious elements are contained; besides, inoxidizability of the sunflower seeds is improved, overall quality of the sunflower seeds is improved, the health maintenance and heath care effects are good after the sunflower seeds are eaten for a long time, the lungs and the stomach can be benefited, and the sunflower seeds help produce saliva and quench thirst.

The invention discloses spleen-tonifying liver-warming black rice mixed sunflower seeds. The spleen-tonifying liver-warming black rice mixed sunflower seeds are made from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 8-9 parts of ginger pieces, 19-22 parts of black rice, 8-10 parts of pomegranate seed powder, 25-28 parts of cucumbers, 5-7 parts of white granulated sugar, 5-7 parts of salt, a little amount of citric acid, a little amount of tartaric acid and a proper amount of water. The black rice, the pomegranate seed powder, the cucumbers and other auxiliary materials are mixed in the making process of the sunflower seeds, and the improved process promotes absorption of aroma and nutrients and makes the special aroma of the sunflower seeds mixed with the aroma of the black rice. In addition, the oxidation resistance of the sunflower seeds is further improved, and the sunflower seeds have a high nutritional value and have spleen-tonifying liver-warming effects after long-term eating.

The invention discloses anti-senile sunflower seeds prepared from liquor and purple sweet potatoes. The sunflower seeds are prepared from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 10-13 parts of sorghum liquor, 2-3 parts of cicada slough, 20-23 parts of black brin, 34-36 parts of purple sweet potatoes, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid, a small amount of tartaric acid and an appropriate amount of water. In the preparation process of the sunflower seeds, various auxiliaries such as the sorghum liquor, cicada slough, purple sweet potatoes and the like are added, and absorption of fragrance and nutrient substances is promoted by means of the improved processing technology; in addition, oxidation resistance of the sunflower seeds is improved, the overall quality of the sunflower seeds is improved, the quality guarantee period of the sunflower seeds is prolonged, the nutritional value is high, a certain health-care effect is achieved, fatigue resistance and senescence resistance can be achieved, and body immunity can be enhanced.

The invention discloses milky body fluid production promoting and intestine moistening sunflower seeds. The milky body fluid producing and intestine moistening sunflower seeds are prepared from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 2-3 parts of all-grass of phyllanthus matsumurae hayata, 70-78 parts of pure milk, 20-23 parts of baby Chinese cabbages, 20-24 parts of corn grains, 5-7 parts of white granulated sugar, 5-7 parts of salt, a little amount of citric acid and tartaric acid and an appropriate amount of water. According to the sunflower seeds, multiple auxiliary materials such as the pure milk, all-grass of phyllanthus matsumurae hayata and the corn grains are mixed in the preparation process, absorption to aroma and nutritional substances is promoted through an improved technology, and therefore the special aroma of the sunflower seeds is mixed with the aroma of the milk and the corn; in addition, the antioxidant property of the sunflower seeds is improved, the nutrient value is high, and the sunflower seeds can promote body fluid production, moisten the intestines and benefit the lung and the stomach.

The invention provides a preparation method of flavor-maintained and brewing-resistant rubus suavissimus S Lee tea. The preparation method comprises the following process steps: picking fresh tea leaves; airing; withering; performing fixation; sealing and homogenizing with water; kneading for molding; frying tea leaves at 130 to 1,600 DEG C for 8 to 12 minutes until the tea leaves are hot, and then kneading for molding; drying at a low temperature of 60 to 700 DEG C for 2 to 4 hours; baking at 140 to 1,500 DEG C for 5 to 15 minutes to maintain the flavor; baking for the second time at 80 to 1,100 DEG C for 2 to 5.5 hours to maintain the flavor; removing foreign matter; and then sorting to obtain the rubus suavissimus S Lee tea. According to the preparation method, the tea leaves kneaded to be molded are dried and then are subjected to flavor maintaining, namely, the tea leaves are dried at 60 to 700 DEG C with slow fire for 2 to 4 hours, and then baked at 140 to 1,500 DEG C for 5 to 15 minutes, and alcohol and aldehydes with a low boiling point and with smell of green grass can be volatilized mostly at high temperature within a short time; the temperature for baking at high temperature is controlled below 1,500 DEG C to ensure that terpene with a high boiling point is isomerized and to prevent essential oil from volatilizing, and thus the prepared rubus suavissimus S Lee tea is rich in flavor and resistant to brewing; the tea leaves are kept complete in the whole preparation process, the problem that tea leaves are cut into chunks to influence smooth water passing in the prior art can be avoided, the prepared rubus suavissimus S Lee tea is mellow in taste, and the quality of the tea is also improved.

The invention belongs to the technical field of liquor production and particularly relates to a Fuya flavor liquor fermentation pit. The Fuya flavor liquor fermentation pit is surrounded by a pit walland a pit bottom; the side wall of the lower portion of the pit wall is provided with Fuya flavor artificial pit mud with the thickness of 8-12 cm; the side wall of the upper portion of the pit wallis a brick wall, and an anti-seepage layer is poured in the middle of the brick wall; the lower bottom portion of the pit bottom is soil, a tamped and non-seeping pottery clay cushion layer of 8-12 cmis laid on the pit bottom, and the Fuya flavor artificial pit mud of 13-17 cm is laid on the pottery clay cushion layer. The pit provided by the invention has the beneficial effects that a high-quality reproduction and living environment is provided for the bottom fermentation microorganism; compared with the strong-flavor pit, the upper brick pit wall of the pit of the invention produces flavorsubstances different from the strong flavor, and the flavor substances are enriched; and the liquor produced by the Fuya flavor liquor fermentation pit is colorless, transparent, elegant in the Fuya flavor, soft, fine, full, smooth in aftertaste and unique in style.

The invention provides a spicy seasoning packet and a preparation method thereof, and relates to the field of seasoning. The spicy seasoning packet is prepared from the following raw materials: green Chinese onion, onion, garlic, star anise, cardamom, cassia bark, amomum tsao-ko, fennel, bighead atractylodes rhizome, clove, bay leaf, hot pepper, Chinese prickly ash, crushed peanut, hawthorn, sesame seed, thick broad-bean sauce and long pepper. The long pepper, the green Chinese onion and the onion can achieve the effects of removing fishy smell and peculiar smell. Star anise, cardamom, cinnamon, amomum tsao-ko, fennel, bighead atractylodes rhizome, clove, pepper and myrcia provide complex and rich spice fragrance for the whole seasoning bag, hawthorn can stop greasiness, thick broad-bean sauce is used for improving color and flavor, pepper and pepper provide spicy and spicy taste, hawthorn and chopped peanuts can inhibit irritation of pepper to the oral cavity, and it is guaranteed that the seasoning bag is spicy but not irritating.

The invention discloses a preparation process of floral-flavored green tea, including the preparation of high-grade floral-flavored green tea and large-scale floral-flavored green tea. The preparation steps include: picking fresh leaves; In the present invention, green leaves with different degrees of maturity are made into green leaves under low temperature and dry environment, so that the green leaves are properly fermented, which not only maintains the freshness of the green leaves, but also forms rich aroma substances, and through cold kneading and low temperature slow The flavoring process of roasting is used to form the unique quality of the product with strong floral fragrance, fresh taste, soup color and yellow-green leaf bottom.

The invention discloses a bacillus subtilis feed additive. The bacillus subtilis feed additive is characterized by being prepared through the steps: uniformly mixing bacillus subtilis, fructus hippophae freeze-dried powder, roxburgh rose freeze-dried powder, wintercherry freeze-dried powder, blackcurrant freeze-dried powder and cactus freeze-dried powder, then adding residual fermented eggshell powder and uniformly mixing, and carrying out compound packaging; in every 1000g of the bacillus subtilis feed additive, the quantity of the bacillus subtilis is 1000 billion to 12000 billion, the content of the fructus hippophae freeze-dried powder is 5g to 50g, the content of the roxburgh rose freeze-dried powder is 5g to 50g, the content of the wintercherry freeze-dried powder is 3g to 30g, the content of the blackcurrant freeze-dried powder is 3g to 30g, the content of the cactus freeze-dried powder is 50g to 150g, and the balance is the fermented eggshell powder. The bacillus subtilis feedadditive disclosed by the invention is a single type bacillus subtilis feed additive, is clear in variable bacteria quantity, and is beneficial for clear application and quantitative selection of users; the fructus hippophae freeze-dried powder, the roxburgh rose freeze-dried powder, the wintercherry freeze-dried powder, the blackcurrant freeze-dried powder, the cactus freeze-dried powder and thefermented eggshell powder are utilized as matrixes of the bacillus subtilis feed additive, so that the nutritive value of the bacillus subtilis feed additive is increased, meanwhile, the metabolism ofanimals is promoted, the disease resistance of a body is increased, growth of the animals is promoted, and the economic benefit of breeding industry is finally increased.

The present invention discloses red date blood tonifying and mind smoothing sunflower seeds. The red date blood tonifying and mind smoothing sunflower seeds are prepared from the following raw materials in parts by weight: 190-200 parts of sunflower seeds, 6-7 parts of liquorice, 10-12 parts of maltose, 5-6 parts of rice vinegar, 18-20 parts of buckwheat, 2-3 parts of rosemary, 30-34 parts of red dates, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acids and tartaric acids, and an appropriate amount of water. In the preparation process of the sunflower seeds, the various accessory materials of the buckwheat, rosemary, red dates, etc. are mixed. The improved processing technology promotes the absorptions aroma and nutrient substances, so that the special aroma of the sunflower seeds mixes the fragrances of the red dates and rosemary, and the sunflower seeds are unique in tastes. In addition, the preparation method further improves the anti-oxidation ability and the whole quality and shelf life of the sunflower seeds. A long term consumption of the sunflower seeds can tonify blood and smooth minds.

The invention relates to the field of dairy products, in particular to a brown lactic acid bacteria beverage. The brown lactic acid bacteria beverage disclosed by the invention comprises the followingcomponents in percentage by mass of 5%-10% of dried milk, 0.01%-0.06% of lactase, 0.1%-0.5% of a stabilizing agent, 1.01%-2.1% of a functional sweetening agent, 0.001-0.1% of lactobacillus paracaseiand the balance water, wherein the total percentage by mass is 100%. The invention also comprises a preparation method of the brown lactic acid bacteria beverage. The preparation method comprises thesteps of (1) preparing fermented milk; (2) preparing syrup; (3) uniformly mixing the fermented milk prepared in the step (1) with the syrup prepared in the step (2) to obtain the brown lactic acid bacteria beverage; and (4) cooling the brown lactic acid bacteria beverage to 2-6 DEG C, performing filling, and performing preservation in a freezer of 2-6 DEG C. The step (1) and the step (2) can be performed at the same time, and can also be performed in any sequence. The brown lactic acid bacteria beverage disclosed by the invention has the effects of being low in sugar content, low in calorie, and healthy.

The invention discloses coconut juice sunflower seeds for tonifying qi and relieving rheumatic pains. The coconut juice sunflower seeds are prepared from, by weight, 190-200 parts of the sunflower seeds, 6-7 parts of radix glycyrrhizae, 10-12 parts of malt sugar, 2-3 parts of flowers of tungoiltree, 30-34 parts of coconut juice, 19-22 parts of peanut buds, 30-34 parts of cashew kernels, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid and tartaric acid and a proper amount of water. In the preparation process of the sunflower seeds, multiple auxiliaries such as the coconut juice, the peanut buds and the cashew kernels are mixed, an improved process promotes entrance of fragrant matter and absorption of nutritious substances, besides, inoxidizability of the coconut juice sunflower seeds is improved, the overall quality of the sunflower seeds is improved, the shelf life of the sunflower seeds is prolonged, nutritious value is high, and the coconut juice sunflower seeds have certain health care efficacy and can tonify qi, relieve rheumatic pains, tonify deficiency and strengthen the body.

The invention discloses a bacillus natto feed additive. The bacillus natto feed additive is characterized by being prepared through the steps: uniformly mixing bacillus natto, fructus hippophae freeze-dried powder, roxburgh rose freeze-dried powder, wintercherry freeze-dried powder, blackcurrant freeze-dried powder and cactus freeze-dried powder, then adding residual fermented eggshell powder anduniformly mixing, and carrying out compound packaging; in every 1000g of the bacillus natto feed additive, the quantity of the bacillus natto is 1000 billion to 12000 billion, the content of the fructus hippophae freeze-dried powder is 5g to 50g, the content of the roxburgh rose freeze-dried powder is 5g to 50g, the content of the wintercherry freeze-dried powder is 3g to 30g, the content of the blackcurrant freeze-dried powder is 3g to 30g, the content of the cactus freeze-dried powder is 50g to 150g, and the balance is the fermented eggshell powder. The bacillus natto feed additive disclosedby the invention is a single type bacillus natto feed additive, is clear in variable bacteria quantity, and is beneficial for clear application and quantitative selection of users; the fructus hippophae freeze-dried powder, the roxburgh rose freeze-dried powder, the wintercherry freeze-dried powder, the blackcurrant freeze-dried powder, the cactus freeze-dried powder and the fermented eggshell powder are utilized as matrixes of the bacillus natto feed additive, so that the nutritive value of the bacillus natto feed additive is increased, meanwhile, the metabolism of animals is promoted, the disease resistance of a body is increased, growth of the animals is promoted, and the economic benefit of breeding industry is finally increased.

The invention discloses a method for preparing brandy by extracting aroma substances. The method comprises the following steps: S1, preparing 79%vol of an alcoholic solution to serve as an extractionagent; S2, weighing five different types of oak chips such as mocha, vanilla, fruit, natural and Cognac, and wrapping by gauze; S3, mounting a soxhlet extractor, adding the extraction agent into a round-bottom flask, and adding one oak chip into the intermediate soxhlet reflux device; S4, turning on a heating jacket, extracting and refluxing for three times, taking out the oak chips, changing thesame type of oak chips, refluxing for three times again, and removing the round-bottom flask so as to obtain an oak extracting solution having the concentration of 240g / L; repeating the S3 until fivedifferent types of oak extracting solutions are obtained; and S5, mixing the five different types of oak extracting solutions according to a ratio, thereby obtaining the brandy. According to the method disclosed by the invention, after the different types of oak chips are extracted, according to the aging characteristics of the brandy, the oak chips are blended into the proportion that the Cognactype is the principal and the other four types are auxiliary types.

The invention relates to a preparation process of wine, which comprises the following steps: selecting grapes, removing stems, gently crushing, adding food-grade potassium metabisulfite, pectase and peony pollen to obtain grape mash, dipping at low temperature, taking out 5-15% of clear liquid, adding peony petal extracting solution, and fermenting to obtain base wine 1, or adding peony petals before fermentation, and fermenting together; and heating the grape mash with peel residues to ferment, filtering to obtain base wine 2, blending the base wine 1 and the base wine 2 according to a mass ratio of 1: (3-9), and homogenizing, clarifying and canning the blended mixed wine liquid to obtain a bottle of wine with strong aroma. According to the preparation process of wine provided by the invention, the original aroma of the wine can be ensured, different flavors can be increased, and the wine is richer in aroma, low in alcohol degree and suitable for most groups to drink.

The invention relates to berry compound weight-reducing meal replacement powder and a preparation method thereof. The meal replacement powder comprises the following raw material components in percentage by mass: 20-40 percent of berry powder, 20-40 percent of protein powder, 10-20 percent of defatted wheat germ powder, 1-5 percent of functional oligosaccharide and 5-10 percent of dietary fiber powder, wherein the percentage means mass percentage relative to the total mass of the berry compound weight-reducing meal replacement powder. The preparation method comprises the following steps: preparing berry powder to obtain berry powder with proper mesh number; and uniformly mixing the berry powder, the protein powder, the defatted wheat germ powder, the functional oligosaccharide and the dietary fiber powder, performing ultraviolet sterilization, and performing vacuum package to obtain a finished product. After being brewed, the berry compound weight-reducing meal replacement powder has good flavor, smooth taste and stable composition state due to the reasonable combination of the formula. The berry compound weight-reducing meal replacement powder is rich and comprehensive in nutrition and can achieve the aim of reducing weight by prolonging the satiety duration.

The present invention discloses blood vessel protecting sesame oil sunflower seeds. The sunflower seeds are prepared from the following raw materials in parts by weight: 190-200 parts of sunflower seeds, 6-7 parts of liquorice, 10-12 parts of maltose, 4-5 parts of pepper powder, 6-7 parts of herba dendrobii powder, 30-33 parts of tomatoes, 11-13 parts of sesame oil, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acids and tartaric acids, and an appropriate amount of water. During the manufacturing process of the sunflower seeds, the various accessory materials of the pepper powder, tomatoes, sesame oil, etc., are mixed, and the improved processing technology promotes the entry of the aroma substances and the absorption of nutrients and also improves the oxidation resistance, so that the overall quality of the sunflower seeds is improved, and the sunflower seeds are high in nutritional values and conducive to body health in a long-term consumption, and can protect blood vessels.

The invention discloses a method for preparing red jujube spice by high-static pressure assisted Maillard reaction. The red jujube spice with more aroma substances and a better flavoring effect is prepared by realizing the Maillard reaction at a lower temperature by utilizing a high-static pressure technology after red jujube pulp with skin is roughly extracted. The method disclosed by the invention has the benefits that the red jujube spice is prepared by the high-static pressure assisted Maillard reaction, has outstanding cigarette flavoring and miscellaneous functions, is comfortable and clean in mouth feeling, has a better quality improving effect after being added in a cigarette and has the characteristics of good stability and outstanding corrosion resistance.

The invention provides a preparation method of litchi wine, which comprises the following steps: screening litchis to screen out bad fruits, immature litchis and litchis with too small volume; cleaning the screened litchis, removing moisture on the surfaces of the litchis in the shade, , peeling, denucleating, and pasteurizing at 85-95 DEG C; adding fresh lemons into the sterilized pulp, breakingand stirring, and filtering to obtain wine making slurry; taking citric acid, yeast liquid and pectinase to prepare a fermentation extracting solution; mixing the fermentation extracting solution withthe wine making slurry in proportion, uniformly stirring, and standing to prepare fermentation liquor; and after fermentation, carrying out low-temperature distillation on the fermentation liquor with residues, and then bottling and packaging the distilled liquor to obtain the litchi wine. The method provided by the invention solves the problems that leaching is needed in the existing litchi winepreparation process, the process is tedious, the fruity flavor of the prepared wine is low, and the litchi wine is prone to browning to influence the color and taste of the wine.

The invention discloses a refining method of seed oil. The refining method is characterized by comprising the following steps: (1) unshelling; (2) performing compound enzyme hydrolysis; (3) adding auxiliary materials; (4) pressing to obtain oil; (5) preparing a solution; (6) refining the seed oil. According to the refining method disclosed by the invention, the oil extraction rate is increased by preprocessing the seeds and efficiently finishing mechanical unshelling; the seed oil can retain special flavor through preheating; the enzyme hydrolysis is adopted to treat the seeds, and the produced flavor components are high in content, so that the full-bodied oil fragrance can be obtained; the alkali refining method is used for reference, so that the operation steps can be reduced, the oil consumption can be lowered, and the oil extraction rate can be increased; the filtration and the high-speed centrifugal separation dreg removal are combined to improve the clarity of the refined oil product. The refining method disclosed by the invention is low in cost, high in yield, and simple and clear in technology, and can be used for scale production of the seed oil; the product is clear, fragrant and full-bodied.

The invention discloses a streptococcus lactis feed additive, per 1000 g of which is characterized by being prepared by the following steps of uniformly mixing 3-15 trillion of streptococcus lactis, 5-50 g of fructus hippophae rhamnoides freeze-dried powder, 5-50 g of fructus rosa roxbunghii freeze-dried powder, 3-30 g of fructus physali alkekengi.L freeze-dried powder, 3-30 g of fructus ribes nigri freeze-dried powder and 50-150g of herba opuntiae strictae freeze-dried powder, then adding the balance of fermented egg shell powder for uniform mixing, and performing composite packaging. The streptococcus lactis feed additive is a single type streptococcus lactis feed additive, is clear and definite in content of living bacteria and facilitates a user to have clear and definite application and quantization selection. For the streptococcus lactis feed additive provided by the invention, by utilizing the fructus hippophae rhamnoides freeze-dried powder, the fructus rosa roxbunghii freeze-dried powder, the fructus physali alkekengi.L freeze-dried powder, the fructus ribes nigri freeze-dried powder, the herba opuntiae strictae freeze-dried powder and the fermented egg shell powder as a substrate of the additive, the nutritive value of the streptococcus lactis additive is increased, the metabolism of animals is promoted at the same time, the disease resistance of an organism is improved, the growth of the animals is promoted, and the economic benefit of the breeding industry is increased finally.

The invention provides a preparation method of flavor-maintained and brewing-resistant rubus suavissimus S Lee tea. The preparation method comprises the following process steps: picking fresh tea leaves; airing; withering; performing fixation; sealing and homogenizing with water; kneading for molding; frying tea leaves at 130 to 1,600 DEG C for 8 to 12 minutes until the tea leaves are hot, and then kneading for molding; drying at a low temperature of 60 to 700 DEG C for 2 to 4 hours; baking at 140 to 1,500 DEG C for 5 to 15 minutes to maintain the flavor; baking for the second time at 80 to 1,100 DEG C for 2 to 5.5 hours to maintain the flavor; removing foreign matter; and then sorting to obtain the rubus suavissimus S Lee tea. According to the preparation method, the tea leaves kneaded to be molded are dried and then are subjected to flavor maintaining, namely, the tea leaves are dried at 60 to 700 DEG C with slow fire for 2 to 4 hours, and then baked at 140 to 1,500 DEG C for 5 to 15 minutes, and alcohol and aldehydes with a low boiling point and with smell of green grass can be volatilized mostly at high temperature within a short time; the temperature for baking at high temperature is controlled below 1,500 DEG C to ensure that terpene with a high boiling point is isomerized and to prevent essential oil from volatilizing, and thus the prepared rubus suavissimus S Lee tea is rich in flavor and resistant to brewing; the tea leaves are kept complete in the whole preparation process, the problem that tea leaves are cut into chunks to influence smooth water passing in the prior art can be avoided, the prepared rubus suavissimus S Lee tea is mellow in taste, and the quality of the tea is also improved.

The invention discloses mint-flavored detox fire-discharging sunflower seed, made with the following materials according to parts by weight: 190-200 parts of sunflower seed, 6-7 parts of licorice root, 10-12 parts of maltose, 30-35 parts of soybean, 3-4 parts of tea bud tip, 7-9 parts of mint, 6-8 parts of kudzuvine root flour, 5-7 parts of white granulated sugar, 5-7 parts of salt, little citric acid and tartaric acid, and suitable water. During production of the sunflower seed, various auxiliaries such as soybean, tea bud tip and mint are mixed, the modified process promotes absorption of aroma and nutrients, special aroma of the sunflower seed is mixed with the flavor of the mint, antioxidant property of the sunflower seed is also improved, overall nutritional value of the sunflower seed is improved, and the sunflower seed is imparted certain health effect and can remove toxin and discharge fire.