36results about How to "Satisfy the flavor" patented technology

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and / or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention discloses a method for preparing instant scallops. Finished products are obtained by preparing raw materials, pretreating the raw materials, seasoning flavoring soup, soaking the raw materials in the flavoring soup, baking the obtained products and packing the obtained products in vacuum. Prepared scallop meat is convenient and instant to eat and long in storage time through a reasonable processing technique, and is good in taste through seasoning treatment.

A process of producing whole wheat flour including the steps of (1) coarsely grinding wheat kernels, (2) separating the resulting ground product into a fine fraction with an average particle size less than a size ranging from 150 to 200 μm and a coarse fraction with an average particle size more than that of the fine fraction and at or above a size ranging from 150 to 200 μm, (3) pulverizing the coarse fraction by impact grinding, (4) fractionating the resulting ground product obtained in step (3) to collect a fine fraction with an average particle size less than a size ranging from 150 to 200 μm, and (5) combining the fine fraction from step (2) and the fine fraction obtained in step (4). Preferably, the coarse fraction obtained in step (2) is subjected to a heat-moisture treatment, and the heat-moisturized fraction is pulverized by impact grinding in step (3).

With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg / l to 1500 mg / l as a total value, the content of glutamic acid is 20 mg / l to 120 mg / l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.

Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

The invention discloses a production method of sugarcane and passion fruit wine. The production method includes the steps that sugarcane juice obtained after fresh sugarcane is squeezed is subjected to evaporation and concentration, the sugar degree is adjusted to range from 160 g / L to 280 g / L, juice of fresh passion fruits is added, stirred and stirred, the pH value is adjusted to range from 4.0 to 5.0, ammonium bicarbonate is added to supplement a nitrogen source, total nitrogen is controlled to range from 1.0 g / 100 ml to 2.0 g / 100 ml, and passion fruit wine liquid fermentation pre-liquid is prepared; dry yeast or yeast species 32481 is used for activation and domestication, enlarge cultivation is carried out, a yeast seed solution is prepared, the quantity of yeast ranges from 1.0*107 per ml to 1.5*109 per ml, seeds are transferred into the liquid fermentation pre-liquid in a sterile state, fermentation is carried out, and mature mash is prepared; the mature mash is filtered with diatomite serving as a filter aid, and the finished product is obtained through blending, bottling and microwave sterilization. The produced wine has strong passion fruit fragrance, and meanwhile original nutritional substances of sugarcane and passion fruits are kept.

The invention provides a frozen drink containing kudzu-vine root and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following compositions: 1 to 4 percent of candied kudzu-vine root block and 5 to 20 percent of candied kudzu-vine root water, wherein the candied kudzu-vine root block and the candied kudzu-vine root water are prepared by the following method: performing candied treatment on a kudzu-vine root raw material, namely mixing 10 to 30 weight portions of fresh kudzu-vine root raw material or equal amount of dry kudzu-vine raw material, 10 to 20 weight portions of sugar and 30 to 40 weight portions of water for the candied treatment; filtering to obtain the candied kudzu-vine root block and filtrate; and adjusting the weight of the filtrate to 40 to 60 weight portions to obtain the candied kudzu-vine root water. The method performs high-temperature candied treatment on the kudzu-vine root, effectively applies the kudzu-vine root to the production of the frozen drink, and makes the prepared frozen drink have nutrition and good flavor and mouthfeel through a reasonable formula and a proper process.

The present invention discloses intelligent fermentation equipment and a food processing method using the same. The equipment is capable of being used to measure the concentration of gas generated during the food fermentation period so as to determine the fermentation state of the food, such that a food with constant fermentation quality being independent of the variation of internal and external environment elements is produced. The equipment includes a main body, having a selective switch for selecting target food material to ferment and a receiving compartment arranged in the main body; a container, for selectively receiving target food material to be stored in the receiving compartment; a temperature regulator, provided to the main body to heat the target food material to ferment the target food material; a sensor unit, for measuring the concentration of the gas generated during the target food material fermentation period; and a controller, for controlling the temperature regulator according to the gas concentration measured by the sensor unit.

The invention belongs to the technical field of processing of frozen beverage and relates to an avocado-containing ice cream and a preparation method thereof. The avocado-containing ice cream comprises candied avocado, candied avocado water, a sweetener, milk powder and water. In the candied avocado, freezing resistance and storage stability are improved and mouthfeel such as flexibility, toughness and the like and nutritional ingredients of the avocado are maintained, so that the candied avocado can be used for being added into the ice cream and the requirements of consumers on flavor, nutrition and healthiness of the ice cream are met.

The invention provides a mulberry fruit wine fermented by saccharomycopsis fibuligera and a preparation method of the mulberry fruit wine. The preparation method comprises the following steps of mixing the saccharomycopsis fibuligera with sucrose with the same mass, then adding water, performing uniform stirring, and performing standing and activation to obtain a saccharomycopsis fibuligera seed solution; cleaning mulberries, soaking the cleaned mulberries with clear water, performing draining, performing pulping, adding sterile water, regulating sugar degree and acidity, and finally adding potassium metabisulfite to obtain a to-be-fermented solution; under a sterile condition, inoculating the to-be-fermented solution with the saccharomycopsis fibuligera seed solution, performing uniform mixing, and performing fermenting to obtain a fruit wine fermentation solution; separating peel-residue separation on the fruit wine fermentation solution, performing ageing, and then sequentially performing filtering, sub-packaging, sterilizing and ageing to obtain the mulberry fruit wine fermented by the saccharomycopsis fibuligera. The invention further discloses the mulberry fruit wine preparedby adopting the preparation method. The preparation process is simple in flow, the mulberry fruit wine can be rapidly prepared, the problems that in the prior art, nutritional ingredients are prone to lose and the fruit wine quality is poor are effectively solved, and market popularization of the mulberry fruit wine is facilitated.

The present invention has the object to dehydrate hydrous matters without denaturing or deteriorating them by using a dehydrating agent comprising an anhydrous cyclotetrasaccharide, and provides a dehydrating agent comprising the cyclotetrasaccharide; a method for dehydrating hydrous matters through a step of incorporating, contacting or coexisting the cyclotetrasaccharide into, with, or in the hydrous matters; and dehydrated products obtainable thereby.

The invention discloses a goat roasting oven. The goat roasting oven comprises a stove body, wherein a heat-preserving oven door is arranged at the front part of the oven body, a door opening handle is arranged on the oven door, a rotating structure is arranged at the upper part of the inner chamber of the oven body, the rotating structure is connected with a motor at the upper part of the outer side of the oven body, an upper smoke exhaust port is formed in the rear side of the top part of the oven body, the upper smoke exhaust port is connected with an upper smoke exhaust pipe, a switching valve is arranged on the upper smoke exhaust pipe, the upper smoke exhaust pipe is connected with a dust catcher through an induced draft fan, and the external part of the dust catcher is connected with a dust and oil stain collector; a hollow fire pan is arranged at the lower part of the oven body, a fire grate is arranged at the lower part of the fire pan, an ash tank is arranged at the lower part of the fire grate, the ash tank is matched with a surrounding wall surface, an air inlet with air inlet amount which can be adjusted is formed in the ash tank, an upper groove is formed in the upper part of the fire pan, an annular water storage groove is formed in the plane of the upper groove, an annular oil receiving groove is formed in the outer side of the water storage groove, and the outer side of the upper groove and the surrounding part of the oven body are of an integral structure. The goat roasting oven has the advantages that since a closed space is formed, the roasting efficiency is high, the occupied space is smaller and the goat roasting oven is particularly suitable for places with numerous people who have meals.

Provided are an oil / fat composition for spreads, an oil / fat composition for butter cream, an oil / fat composition for kneading, and an oil / fat composition for layered food products, the oil / fat compositions being particularly improved in terms of shape retainability, change in hardness caused by long-term storage, and the seepage of liquid oil due to high temperature and / or the lapse of time, and also having satisfactory texture, flavor, and other required physical properties. This oil / fat composition includes a transesterified oil / fat (A) in which the contents of lauric oil / fat (A1) and palm oil / fat (A2) and the iodine value of the entire oil / fat are set within specific ranges. Further, in this oil / fat composition, the total percentage of disaturated triglycerides and trisaturated triglycerides, the mass ratio (SUS / SSU) between symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) among disaturated triglycerides, the percentage of triglycerides in which the total carbon number of the constituent fatty acid is from 40 to 48, etc., are set within specific ranges.

The invention provides an orange peel natto product. The orange peel natto product consists of the following raw materials in parts by weight of 10-20 parts of soybeans and 5-10 parts of orange peel.Through fermentation with bacillus natto, the content of PMFs in the product reaches 0.1-1.5%. According to the orange peel natto product disclosed by the invention, distinctive smell of the orange peel is mixed with ammonia smell produced through fermentation with the bacillus natto, so that the product has special fragrance, and the functional effects of the product can be increased; the activity of natto kinase in fermentation substances is improved in a secondary fermentation manner of the soybeans and the orange peel, the functional components of the orange peel are transformed through fermentation, the content of the PMFs is increased, and the stability of the natto kinase is guaranteed through a large quantity of network structures in the orange peel.

The invention relates to a matsutake steamed bread and a prodution method thereof. The matsutake steamed bread comprises matsutake mycelium powder, maltitol, wheat flour, yeast and water, wherein thematsutake mycelium powder is obtained through performing liquid fermentation on matsutake mushroom, and performing suction filtration, drying and crushing on the obtained fermentation product. Matsutake mycelia are cultured through a liquid fermentation process, and the fermented mycelia undergo vacuum freeze-drying and ultrafine crushing processes to obtain the mycelium powder, so a defect that the matsutake can not be artificially cultivated in the prior art is overcome, and the mycelium powder maximally reserves the color, the freshness, the taste and the nutrient components of the matsutake. The matsutake mycelium powder is added to the steamed bread, so the steamed bread is rich in nutrients, is of great significance to balancing the nutrients of people's diets, has rich matsutake fragrance, upright and bright appearance and a fine and uniform internal structure, and can fully meet consumers' demands for the color, the flavor and the mouthfeel of steamed breads.

The invention discloses aged Chinese yam golden silk jujube vinegar and a preparation method thereof. The aged Chinese yam golden silk jujube vinegar comprises, by weight, 50 parts to 60 parts of gold silk jujube residues, 20 parts to 30 parts of Chinese yam, 0.5 part to 1 part of salt, 0.15 part to 0.20 part of alpha-amylase, 0.1 part to 0.2 part of glucamylase, 0.02 part to 0.04 part of pectinase, 0.1 part to 0.2 part of cellulose, 1 part to 3 parts of white granulated sugar, 0.2 part to 0.4 part of saccharomycetes, 0.1 part to 0.3 part of lactobacillus plantarum, 0.4 part to 0.6 part of acetic bacteria, 0.1 part to 0.2 part of diatomite, 0.03 part to 0.04 part of sodium sulfite and an appropriate amount of water. Nutritional ingredients of the Chinese yam are released by conducting blanching color protection, liquidation and saccharification on the Chinese yam; the jujube residues are processed through the vacuum freeze drying technology and the superfine grinding technology, the raw material utilization rate is increased, and requirements for the color, the luster, nutritional ingredients and the flavor of raw materials are met to the maximum extent. Meanwhile, the concentration of acid is ensured through salt-added aging at a temperature of 30 DEG C to 35 DEG C.

The invention relates to a healthy glutinous rice cake and a making method thereof, and belongs to the field of food processing. The healthy glutinous rice cake is mainly made from glutinous rice powder, pteridium aquilinum powder, a nutrition additive and sugar on the basis of the certain mass ratio, wherein the glutinous rice powder is obtained by soaking glutinous rice, then draining and grinding, and the pteridium aquilinum powder is obtained by drying and grinding after bitterness of fresh pteridium aquilinum is removed; nutrient additives are obtained by drying and powdering after traditional Chinese medicines of Phymatopsis hastate, cucumber roots, cortex phellodendri, cistus flowers, pogostemon cablin, lemon peels, swertia pseudochinensis and flexuose climbing fern are subjected to water extraction. The specific making method comprises the steps that the materials are taken and mixed to be uniform, water and the powder are added, cutting and forming are performed, then, Japanese banana leaves are used for wrapping and forming a glutinous rice cake, and finally the glutinous rice cake is put into a steamer to be cooked. The healthy glutinous rice cake is light green and satisfactory in color, has the slight fresh smell, is glutinous, delicious and not greasy, abundant in nutrient, and easy for a human body to absorb, and has the healthcare effects of clearing away heat and toxic materials, purging guts, invigorating the stomach, promoting the circulation of qi, soothing stagnation, preventing phlegm from forming and stopping coughing, stimulating the circulation of the blood, and causing muscles and joints to relax.

The invention relates to healthy glutinous rice cakes and a making method thereof, and belongs to the field of food processing. The healthy glutinous rice cakes are prepared from the main raw materials of glutinous rice flour, pteridium aquilinum pulp, konjaku flour, a nutritive additive and edible sugar according to a certain mass compounding ratio, wherein the glutinous rice flour is prepared through the steps of soaking glutinous rice in water, draining the soaked glutinous rice and grinding the drained glutinous rice into powder; the pteridium aquilinum pulp is prepared through the steps of eliminating astringent taste of raw fresh pteridium aquilinum, adding water, and squeezing juice; the nutritive additive is prepared through the steps of performing water extraction on 8 kinds of traditional Chinese medicines including common andrographis herb, herba ajugae, fructus forsythiae, pummelo pericarp, daghestan sweetclover herb, bulbiferous falselily bulb, cinnamomum camphora roots and root-bark of Chinese Hydrangeavine, and performing drying into powder. The specific making method comprises the following steps of taking materials, performing uniform blending, adding water, kneading dough, then performing separation and shaping, then wrapping the shaped glutinous rice cakes with Japanese banana leaves, finally loading the wrapped glutinous rice cakes into steaming baskets, and performing steaming so as to obtain the cooked glutinous rice cakes. The healthy glutinous rice cakes disclosed by the invention are light green and satisfactory in color, slightly have fresh smell, are soft, glutinous, delicious rather than oily, are rich in nutrition and easy to absorb by the human bodies, and also have the health-care efficacies of clearing heat, removing toxicity, invigorating the stomach, promoting digestion, dispelling wind, dissipating dampness, relieving the chest stuffiness, promoting circulation of qi, soothing meridians and activating collaterals and the like.

The invention provides a natto product for preventing cardiovascular diseases. The natto product is prepare from the following raw materials in parts by weight: 30 to 90 parts of soybeans, 10 to 30 parts of trichosanthes peel, soybeans are cooked and fermented by natto bacteria, and mixed with trichosanthes peel for second fermentation, after vacuum degassing, packed into a granular product with trichosanthes leaves. The secondary fermentation of the soy beans and the trichosanthes peel increases activity of nattokinase in leavening, and a large number of reticular structures in the trichosanthes leaves are fully used to ensure stability of the nattokinase. Chinese herbal medicines odor of the trichosanthes peel is used to be mixed with ammonia odor produced by fermentation of the natto bacteria, and using a special aroma of the product enhances functional effects of the product.

The invention belongs to the technical field of frozen drinks and ice cream and relates to an ice lolly containing avocados and a preparation method thereof. The ice lolly contains sugared avocados, sugared avocado juice, sweeteners, milk powder and water. The avocados are sugared, so that the freezing resistance and storage stability of avocados are improved without affecting mouth-feel (such assoftness and chewiness) and nutrient composition of avocados. Therefore, the sugared avocados can be added to the ice lolly to meet the needs of customers for ice lolly flavor and nutrition and health.

The invention discloses a jack fruit and golden-silk jujube aged fruit vinegar. The jack fruit and golden-silk jujube aged fruit vinegar is characterized by comprising the following components in parts by weight: 50-60 parts of golden-silk jujube residues, 20-30 parts of jack fruit peels, 8-10 parts of edible ethanol, 0.5-1 part of table salt, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulose, 1-3 parts of white granulated sugar, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.1-0.2 part of kieselguhr and an appropriate amount of water. According to the jack fruit and golden-silk jujube aged fruit vinegar disclosed by the invention, the jack fruit peels are treated through a vacuum freeze-drying technology and an ultrasonic extraction technology, thus improving extraction for flavones in the jack fruit peels; then the jujube residues are treated by the vacuum freeze-drying technology and a superfine grinding technology, thus increasing the utilization rate of the raw materials, and furthest meeting the colour, the nutritional ingredients and the flavours of the raw materials; meanwhile, the concentration of acid is ensured through salting ageing and lightproof ageing.

The invention belongs to the technical field of probiotic products and relates to fermentation powder for lactic-acid-bacterium beverages. The fermentation powder comprises, by weight percentage, 2-6% of zymophyte, 2-6% of probiotics, 0.1-1.5% of citric acid, 0.1-1.5% of sodium citrate and 70-90% of milk powder. The fermentation powder has the advantages that the fermentation powder is suitable for home-made lactic-acid-bacterium beverages, the content of viable bacteria in the fermentation powder is high, and the fermentation powder contains enough probiotics which can survive to reach and settle in the intestinal tract of a human body besides the zymophyte; the citric acid is compounded with the sodium citrate, the adding amount of the citric acid and the sodium citrate is low, but the various requirements on flavor and stability can be satisfied.

The invention belongs to the field of processing of tea leaves, and particularly relates to tea leaves being smooth in mouth feel and having flavor of bean milk and a preparation method of the tea leaves. A processing technology of white tea comprises the following steps of selecting fresh leaves, performing withering, performing shaping, performing drying, performing refining, and obtaining finished products, wherein withering of the white tea comprises early-stage medium-low-temperature withering and later-stage high-temperature withering, so that the white tea being fresh and delicious in taste and having obvious bean milk flavor is formed; and oolong tea is compounded to the white tea. A processing technology of the oolong tea comprises the following steps of selecting fresh leaves, performing withering, performing making of green leaves, performing fixation, performing shaping, performing drying, performing refining, and obtaining finished products. The proportion of the white teato the oolong tea is controlled, so that the taste thickness of the white tea is improved, the bean milk fragrance of the white tea is not influenced, the cold and cool tea nature is neutralized, theproducts are smooth in mouth feel, the compounded tea leaves have the health-care efficacy of the white tea and the oolong tea, the tea is warm in nature, and requirements of consumers of different constitutions for flavor and quality of the tea leaves can be met greatly. The prepared tea leaf products can also be processed into ultramicro tea powder, tea beverages and the like, the processing and applying range of the tea leaves can be widened, and the tea leaves have high application value.

The invention provides a feed capable of improving the chicken quality and flavor, comprising basic feed ingredients, flavoring additives, chicken color improving additives, betaine and herbal medicine composition additives. The feed can well improve the chicken quality and flavor and ensure that the chicken is rick in nutrients, thereby meeting the requirements of people for chicken flavor, quality, nutrition and safety.

The invention provides nutritional chicken soup seasoning and a preparation method thereof. The nutritional chicken soup seasoning is prepared from the following materials in parts by weight: 40 to 60 parts of corn oil, 10 to 15 parts of table salt, 7 to 10 parts of chicken oil, 15 to 18 parts of broken yeast powder, 10 to 12 parts of fermented fish sauce, 4 to 6 parts of GMP, 3 to 5 parts of semen torreyae grandis, 2 to 4 parts of semen torreya grandis powder, and 2 to 4 parts of lycoperdon bovista. The nutritional chicken soup seasoning provided by the invention can be directly added into fresh chicken to be cooked, the cooking time is short, the nutritional chicken soup seasoning has the advantages that the nutritional substances are rich, and the chicken soup is delicious and unique in taste, and the pursuit of people in the flavor and taste of the chicken soup can be well satisfied; and spices with strong irritation performance such as gingers and Sichuan peppers are not added in the nutritional chicken soup seasoning, the original flavor of the chicken soup is not influenced, and the chicken soup is thick and full in mouthfeel and delicious in taste.

The invention belongs to the field of feed additives, and particularly relates to a method for preparing a feeding-grade protein additive from soybean meal after solid state fermentation with edible mushrooms. The method comprises the following steps of a, preparing first-grade strains through liquid fermentation by using coprinopsis cinerea as a main fermentation strain; b, preparing second-grade strains through solid state fermentation of wheat grains as a main raw material with the first-grade strains; and c, preparing the feeding-grade protein additive through solid state fermentation of soybean meal with the second-grade strains. Compared with a conventional fermentation technology, the preparation method disclosed by the invention has the characteristics of being short in fermentation period, stable in fermentation technology and high in protein titer, and besides, fermentation products are free from peculiar smell, low in stickiness and easy to store and process.

The invention relates to Fenli (small columnar cakes made from rice in the Guangxi Zhuang Autonomous Region of China) and a preparation method thereof, and belongs to the field of food processing. The Fenli is prepared from the following main raw materials according to certain mass ratio: rice, fern powder and a nutritional additive; the fern powder is prepared by the following steps: removing astringent taste of fresh ferns, drying the ferns without astringent taste, and carrying out crushing; the nutritional additive is prepared by the following steps: performing aqueous extracting on seven kinds of traditional Chinese medicines, i.e., cucumber roots, root-barks of peony, Chinese peashrub roots, rhizoma polygonati, bighead atractylodes rhizomes, pericarpium trichosanthis and sauropus spatulifolius leaves, and drying the extract into powder. The preparation method specially comprises the following steps: taking the raw materials according to the mass ratio; soaking the rice with cold water for a certain period of time, draining the soaked rice, mixing the drained rice with other raw materials, and grinding the mixture so as to obtain rice milk; filtering and draining the rice milk by using a filter cloth so as to prepare rice dough; cutting the rice dough for shaping, and carrying out full steaming, so that the final products of the Fenli are prepared. The Fenli prepared by the preparation method has pleasant light-green color and slight refreshing aroma. The Fenli is rich in nutrition and easy to absorb by the human body; moreover, the Fenli further has the functions of clearing away heat, detoxifying, cleansing the bowels, invigorating the stomach, tonifying the spleen, benefiting the stomach, dispelling pathogenic wind, dispersing dampness, clearing the lung, eliminating phlegm and so on.

The invention discloses a hard kelp biscuit and a preparation method thereof. The phenomenon that biscuits are not competitive due to the fact that the nutritional value of the biscuits is not suitable for modern people in recent years is solved, and the utilization rate of kelp is improved. The hard kelp biscuit comprises the following raw materials in parts by weight: 12.5-25 parts of kelp, 100-200 parts of low-gluten flour, 67.5-135 parts of vegetable butter, 20-40 parts of soft white sugar, 30-60 parts of eggs and 7.5-15 parts of milk powder. The prepared hard kelp biscuit is prepared by mixing and baking kelp powder and the low-gluten flour; the hydrolysis rate of starch is essentially inhibited, the high glycemic index of the biscuit is reduced, the pursuits of modern consumers for health and taste are met and the hard kelp biscuit is well received by the public.

The invention provides novel tea leaves with fragrant taste and relates to the technical field of preparation of tea leaves. The formula contains the following materials by weight percent: 50%-60% of scented tea, 20%-30% of white tea, 5%-10% of yellow tea, 5%-10% of green tea, 5%-10% of brick tea and 5%-10% of folium ginkgo. The novel tea leaves with fragrant taste have the advantages that various types of tea are complemented with each other at certain ratio; the fragrances have mutual effect, so that the unique novel tea leaves can be formed; high quality of different types of tea is maintained, and meanwhile, the mutual effect of different fragrances, tastes and soup colors can extremely meet the special requirements of different consumer groups for tea flavor and quality.