47results about How to "Solves bitter taste" patented technology

The invention relates to a brewing method of a thorn pear wine. The method comprises the following steps: (1) grinding thorn pear, (2) mixing the grinded thorn pear with cleaned glutinous rice in a ratio of 1:1 to steam; (3) adding Chinese yeast to ferment while keeping the temperature; and (4) placing the fermented thorn pear fermented glutinous rice in white spirit according to a ratio to soak under a sealing condition. The invention has the advantage that after the thorn pear and glutinous rice are fermented, the thorn pear wine is brewed and the problem that when thorn pear is directly soaked in wine, the mouth feeling is bitter can be solved. The thorn pear wine brewed by the method has good mouth feeling and low alcohol level, contains various beneficial ingredients for human body and is suitable for all kinds of drinkers.

This invention relates to Pu-erh herbal tea and a preparation method thereof, which has weight proportion of raw materials as follows: 50-200 portions of honeysuckle, 25-100 portions of chrysanthemum, 25-100 portions of dried orange peel, 25-100 portions of folium lophatheri, 30-120 portions of rhizoma imperatae, 25-100 portions of balloonflower root, 25-100 portions of liquorice and 50-200 portions of Pu-erh tea. The method adopts the organic combination of the Pu-erh tea and Chinese herbal medicine so as to enhance the effectiveness compared with the ordinary herbal tea as well as the effectiveness of clearing heat and resolving summerheat; the Pu-erh herbal tea has the functions of clearing heat, purging internal heat, relieving sore throat, detoxifying, diuretic therapy and relieving summer-heat, improving immunity, preventing influenza, etc. The Pu-erh herbal tea also has sweet aftertaste and unique flavor and completely solves the problems that the Chinese herbal tea has bitter taste and is not easy to be accepted by consumers; so the Pu-erh herbal tea provides a novel species for the field of combination of the Chinese herbal tea and the tea drink as well as food drink.

The invention belongs to the tea drink field and in particular relates to blended kudingcha drink. The invention is characterized by respectively grinding kudingcha, green tea and sweet tea and then mixing the ground tea to obtain a tea powder mixture, then mixing the tea powder mixture with water and carrying out ultrasonic extraction, filtering out the residues, adjusting the solid content in the extract to 0.1-0.2% after filtration by ceramic membranes and adding honey, sucralose, beta-CD, CMC-Na, D-sodium erythorbate and sodium hexametaphosphate; and carrying out ultra-high temperature flash pasteurization after fine filtration, carrying out sterile filling and carrying out spray cooling after quickly inverting the bottles for 1min. The blended kudingcha drink uses the kudingcha, green tea and sweet tea as the raw materials, changes the product form of the traditional kudingcha and solves the problem that the traditional kudingcha products have more bitter taste. The product is clear and lucid, has obvious aroma and has the original unique flavors of both kudingcha and sweet tea. The product added value of the blended kudingcha drink is increased and the blended kudingcha drink is beneficial to upgrading and expanding the industry chain of the kudingcha.

The invention discloses a fexofenadine hydrochloride orally disintegrating tablet, which consists of fexofenadine hydrochloride, a composite disintegrating agent, a filling agent, a lubricating agent and a composite flavoring agent. The fexofenadine hydrochloride orally disintegrating tablet is characterized in that the composite disintegrating agent is a highly efficient disintegrating agent, the highly efficient disintegrating agent is added internally and externally; and the composite flavoring agent is also added internally and externally. The orally disintegrating tablet of the inventionhas more excellent quality, can completely disintegrate in the oral cavity within 30 seconds, and has no gravel sense and no bitterness, and the dissolution can be more than 80 percent when determining the dissolution with water as the medium for ten minutes.

The invention belongs to the field of preparation of veterinary medicine preparations, and particularly relates to a veterinary enrofloxacin taste-masking sustained-release granule and a preparation method thereof. The granule is prepared through the following step that lipid matrix nanocrystallization, wet granulation and film coating are combined; the granule is prepared by mixing, by mass, 2.5-15.0% of enrofloxacin, 5.0-35.0% of lipid matrix, 1.0-5.0% of a surfactant, 20.0-40.0% of a diluent; 10.0 %-20.0% of a flavoring agent and 5.0%-20.0% of a coating material. The invention provides an optimized formulation and a preparation method. The granule has the advantages that the appearance is white or light yellow, the particle size is 0.2-2 mm, and the loss on drying is less than 2%; the dissolution rate is less than 30% in simulated gastric juice when the pH value is equal to 2, and the dissolution rate in 30 min is less than 60% in the simulated gastric juice when the pH value is equal to 8.

The invention provides a phloroglucin orally disintegrating tablet and a preparation method thereof. The phloroglucin orally disintegrating tablet is prepared by adding a filler, a disintegrant, a binding agent, a lubricant and a stabilizer into phloroglucin used as an active component. The phloroglucin orally disintegrating tablet provided by the invention has the advantages of high disintegration speed, favorable mouthfeel, simple technological conditions and low equipment cost, and is suitable for large-scale production. The phloroglucin orally disintegrating tablet is convenient for special people, such as old people, patients with dysphagia or patients in particular cases, can greatly enhance the compliance of the patients, is beneficial to effective therapy, and can effectively lower the adverse effect caused by first-pass effect. The invention has the characteristics of high safety, controllable quality and the like, is effective, and is convenient to use.

The invention relates to a sea buckthorn fruit wine brewing method, belonging to the field of food and wine brewing. The invention is characterized in that: sea buckthorn juice L is taken to measure the total sugar concentration N, then according to the desired alcoholic strength V, the amount of saturated glucose solution is calculated, and the glucose solution is added into the sea buckthorn juice. The brewing method is that the preparation formula is as follows: X=(V-N)*L*(4.0-4.5); wherein, X is used to represent the saturated glucose solution; the temperature is room temperature; the solution temperature is 25-35 degrees; the measurement units of X and L are the same; V is the alcoholic strength of the desired sea buckthorn juice and V is not less than 13 and not more than 18; N is the total sugar concentration of sea buckthorn juice; L is used to represent the sea buckthorn juice. The saturated glucose solution X is mixed with the sea buckthorn juice L; AADY is taken to add; then the processes of activation and fermentation are carried out and the fermentation period is 21-28d. The alcoholic strength of the invention is controlled within 13-18%(V / V); the invention is golden yellow to brownish red with light texture, and has special sea buckthorn wine perfume, soft mouth feel, rich afteraste, and sweet and rondeur taste.

The invention discloses a preparation process for a red date sesame paste. The process includes: soaking red dates in an acidic aqueous solution, then conducting high pressure steam treatment, beating and separation to obtain a date slurry and data residue; heating, stirring and separating the data residue to obtain a secondary date slurry, combining the date slurries, adding embedding materials, and carrying out concentration and drying to obtain red date powder; mixing the red date powder, rice meal, coarse grain powder and black sesame powder, and conducting sterilization, thus obtaining the red date sesame paste. The invention also discloses the red date sesame paste prepared by the process. According to the invention, by means of acidic water solution soaking for peeling and embedding material adding, the astringent taste of the red date product can be effectively eliminated. The prepared red date sesame paste has rich nutrition, heavy flavor, and fragrant and sweet taste.

The invention discloses a stem of noble dendrobium beverage. The stem of noble dendrobium beverage comprises the following raw materials in parts by weight: 30 parts of stem of noble dendrobium extractive, 20 parts of insect tea extractive, 10 parts of honey and 60 parts of pure water. According to the stem of noble dendrobium beverage, the stem of noble dendrobium is combined with the insect tea, so that the stem of noble dendrobium has the functions of enhancing immunity, nourishing yin and enriching essence, engendering liquid and nourishing the stomach, moistening lung for arresting cough, nourishing yin and clearing heat, engendering liquid and allaying thirst; the insect tea has the functions of clearing heat, clearing summer heat, detoxifying, invigorating stomach and promoting ingestion; the functions of the stem of noble dendrobium and the functions of the insect tea are organically combined, so that a good health effect is achieved; due to the combination of the stem of noble dendrobium and the honey, the problems in the prior art are effectively solved; the honey has antioxidant and antiseptic effects, so that the bitter taste of the stem of noble dendrobium is effectively removed; meanwhile, the problem that the shelf life of the beverage is prolonged under the precondition without preservative can be well solved.

The invention provides an azithromycin water-free deglutible odor masking granule, which is prepared by mixing coated pellets containing azithromycin and flavoring smooth auxiliary materials, and is characterized in that the flavoring smooth auxiliary materials consist of sorbitol, sodium carboxymethylcellulose, optionally existing essence and / or sweetening agents and optionally existing lubricating agents. The invention provides a novel azithromycin oral solid granule; the problems of bitter taste and foreign odor of azithromycin are solved; unexpectedly, the azithromycin water-free deglutible odor masking granule can be swallowed without water drinking during medicine taking, so that the medicine compliance is improved; and the medicine use range of medicine is enlarged.

The invention discloses cefpodoxime proxetil pellets and capsules and a preparation method thereof. The pellets are composed of the following raw materials: 55 to 70 percent of cefpodoxime proxetil, 10.5 to 30 percent of hydroxypropyl methyl cellulose, 6 to 12 percent of mannitol, 1 to 5 percent of diacetyl glycerin monoester, and 1 to 3 percent of talcum powder. The method is low in cost, simple in process, and applicable for industrial production. The prepared capsules are good in quality, and are free of gravel taste after taking. The cefpodoxime proxetil has good taste, flowability, and content uniformity so as to be well preserved for a long time.

The present invention relates to medicine composition and its preparation process, and is especially dispersing tablet prepared with honeysuckle extractive and skullcap root extractive, disintegrating agent and pharmaceutically acceptable supplementary material and for treating upper respiratory tract infection, acute and chronic tonsillitis and acute and chronic pharyngitis and its preparation process. The dispersing tablet contains chlorogenic acid 1-5 mg and baicalin 15-50 mg each. The dispersing tablet is taken orally and disintegrated in stomach into homogeneously dispersive fine particles and has fast medicine leaching and absorption, high bioavailability and convenient taking.

The invention discloses a citrus wilsonii tanaka, gastrodia tuber and Chinese pholidota herb solid beverage, and a preparation method thereof. The solid beverage is mainly prepared from citrus wilsonii tanaka, gastrodia tuber, Chinese pholidota herb, Chinese yam, lily, dried orange peel, mint, mulberry leaves, loquat flowers, boat-fruited sterculia seed, honeysuckle, liquorice, momordica grosvenori, an embedding medium, a solubilizing agent, an anticaking agent, a sweetening agent, a sour agent and the like through the steps of extraction, concentration, blending, homogenizing, spray drying, high-pressure sterilization and packaging. The citrus wilsonii tanaka, gastrodia tuber and Chinese pholidota herb solid beverage is based on the idea of homology of medicine and food, has good texture stability, brightness and transparency, and specific aroma and flavor of raw materials, and can quench thirst of consumers while playing the effects of regulating the flow of qi, moistening the lung, resolving phlegm, relieving cough and enhancing the immunity of the organism, thereby preventing or relieving harm caused by haze on the respiratory system of a human body.

The invention discloses a crispy finger citron and a making method thereof. The crispy finger citron comprises a wrapper, wherein crispy finger citron stuffing is wrapped by the wrapper, and the crispy finger citron is characterized in that the crispy finger citron stuffing is prepared from the following components in parts by weight: 300 parts of white gourd puree; 30 to 40 parts of fingered citron fruit particles; 3 parts of dried tangerine or orange peel; 6 parts of compound pastry thickening agent. The invention aims at overcoming the defects in the prior art and providing the crispy finger citron which is reasonable in matching, good in chewiness, mild in hardness, novel, unique in flavor, nutrient and healthy, and good in taste.

The invention belongs to the technical field of health-care beverages and preparation methods thereof, and particularly relates to tartary buckwheat herbal tea and a preparation method thereof. The invention mainly solves the technical problem that existing tartary buckwheat tea is turbid in color, bitter in taste, and inconvenient to drink. In order to solve the technical problem, the technical scheme adopted by the invention is as follows: the tartary buckwheat herbal tea is prepared from the following raw materials in part by weight: 20-30 parts of tartary buckwheat flour, 0.04-0.06 part of liquifying enzyme, 0.04-0.06 part of saccharifying enzyme, 0.3-0.45 part of proteoglycans, 0.33-0.5 part of a chrysanthemum extracting solution, 0.33-0.5 part of a honeysuckle extracting solution, 0.53-0.8 part of baked barley essence, 0.13-0.2 part of buckwheat essence and 400-600 parts of water; the tartary buckwheat herbal tea is prepared through the steps of weighing the raw materials, preparing a tartary buckwheat concentrated solution, preparing herbal tea, and canning the herbal tea. The tartary buckwheat herbal tea disclosed by the invention has the advantages of bright color, cool and refreshing taste, high nutritional value and convenience in drinking.

A processing method of oxidation-resisting sesame oil is disclosed. The method includes a step of soaking sesame in an enzyme solution, washing and peeling the sesame, drying the sesame and then performing microwave treatment to obtain pretreated sesame; a step of adding the pretreated sesame into a hydraulic oil press, and squeezing the sesame to obtain crude oil; a step of air drying honeysucklebud and flower, pomegranate rind, eucommia bark, Chinese star anise and fruits of pyracantha fortuneana, then crushing the honeysuckle bud and flower, the pomegranate rind, the eucommia bark, the Chinese star anise and the fruits of pyracantha fortuneana, adding ethanol into the crushed material, and performing ultrasonic extraction, filtration, concentration, drying and elution to obtain a plantextract product; a step of adding the plant extract product, loach polysaccharides, apple polyphenol, lotus oligomeric proanthocyanidins, oryzanol, phytic acid and vitamin C into the crude oil, fullystirring the mixture, decolorizing the mixture, allowing the mixture to stand, and filtering the mixture to obtain decolorized sesame oil; and a step of cooling the decolorized sesame oil to 0-7 DEGC, adding diatomite into the sesame oil, fully stirring the mixture, allowing the mixture to stand, and filtering the mixture. The method is simple in process, prone to industrial application and highin oil yield. The obtained sesame oil is light in color, high in transparency, good in oxidation resistance and long in shelf life.

The invention discloses a processing method of cold-water-brewed bagged black tea, and fills the gap in the prior art, i.e., the processing method of the cold-water-brewed bagged black tea does not exist in the prior art. The processing method of the cold-water-brewed bagged black tea is characterized by comprising the following steps: carrying out crushing after the steps of withering, rolling, fermenting and drying; carrying out microwave sterilizing; and carrying out late-stage aroma improving by using far infrared ray. The processing method of the cold-water-brewed bagged black tea has the following advantages: the step of soaking is carried out by using cold water, namely the black tea packed in a heat-sealed tea filter paper bag is put into a container containing the cold water, and the container is shaken for several times with the cap tightly closed , so that tea water with red and bright color and luster can be rapidly soaked out in 3-5 minutes; and the prepared tea water is durable and mellow in tea-leaf fragrance, and has original sweet, refreshing and mellow tea-leaf flavor. Unique 'mellow, strong and fresh' qualities of the black tea are presented by using the processing method, so that the processing method has the functions of making the cold-water-brewed bagged black tea 'lower in caffeine extract rate, reduced in bitter and astringent tastes as well as smaller in irritations to the stomach' compared with hot-water-brewed black tea. The brewed black tea is mellow, delicious and sweet in taste. The processing method thoroughly solves the common problems of bitter and astringent tastes of the tea water caused by high tea polyphenol and caffeine contents of fine varieties of tea leaves from large-leafed tea trees which are commonly used as tea leaves suitable for black tea preparation.

A sweet pill of acetylaminophenol is disclosed, which is suitable for children. Its preparing process is also disclosed.

The invention discloses a method for preparing a tilmicosin preparation. The method comprises the following steps: taking polyethylene glycol 6000 as a carrier, adding an anionic surfactant having a carrier mass of 1 to 3%, and heating the materials in a constant-temperature water bath at 60 DEG C to completely melt the material, adding a tilmicosin raw material to the complete melting with stirring, wherein the drug loading ratio is 1:2 by mass, and then quickly pouring the material into a pre-cooled stainless steel container, solidifying the product in a refrigerator at -20 DEG C, drying theproduct in a drying oven at 35 to 40 DEG C, and finally grinding the material through a sieve of 80 meshes to obtain a finished product. The method solves the problem that the tilmicosin preparationin the prior art is insoluble in water, bitter in taste and low in bioavailability, the tilmicosin preparation capable of masking bitterness, being soluble in water and having high bioavailability isprepared by a solid dispersion technology, the tilmicosin preparation is convenient for drinking water and can treat diseases in time, which can bring more convenience and benefits to the breeding industry.

The invention discloses a processing method of sesame oil. The processing method comprises the following steps: adding sesame into an aqueous solution of sodium hydroxide for soaking, washing, peeling, drying and carrying out microwave processing to obtain pretreated sesame; adding the pretreated sesame into a hydraulic oil press, and carrying out first-time squeezing to obtain first-time squeezedsesame oil and squeezed sesame-seed cakes; adding the sesame-seed cakes into the hydraulic oil press, and carrying out second-time squeezing to obtain second-time squeezed sesame oil; mixing the first-time squeezed sesame oil with the second-time squeezed sesame oil to obtain crude oil; carrying out air drying on radix glycyrrhizae, fructus momordicae, cortex eucommiae and garlic stems and leaves, crushing, and carrying out microwave processing and CO2 supercritical extraction in sequence to obtain a plant extract; adding the plant extract, resveratrol and organic acid into the crude oil, decoloring, standing and filtering to obtain discolored sesame oil; cooling the discolored sesame oil and then adding diatomite, standing and filtering. The processing method of the sesame oil, providedby the invention, is simple in process and high in oil yield, facilitates industrialization, and retains protein in the sesame-seed cakes; the obtained sesame oil has the advantages of light color, high transparency and good quality.

The invention discloses a fexofenadine hydrochloride orally disintegrating tablet, which consists of fexofenadine hydrochloride, a composite disintegrating agent, a filling agent, a lubricating agent and a composite flavoring agent. The fexofenadine hydrochloride orally disintegrating tablet is characterized in that the composite disintegrating agent is a highly efficient disintegrating agent, the highly efficient disintegrating agent is added internally and externally; and the composite flavoring agent is also added internally and externally. The orally disintegrating tablet of the inventionhas more excellent quality, can completely disintegrate in the oral cavity within 30 seconds, and has no gravel sense and no bitterness, and the dissolution can be more than 80 percent when determining the dissolution with water as the medium for ten minutes.

The invention discloses a pueraria lobata leaf selenium-rich tea beverage and a preparation method thereof. The pueraria lobata selenium-rich tea beverage is prepared from the following components inparts by weight: 15-20 parts of dry selenium-rich pueraria lobata leaves, 5-8 parts of red tea leaves or green tea leaves, 8-10 parts of honey, 2-5 parts of sucrose, 2-8 parts of fruit juice, 0.2-0.5part of mint juice, 0.2-0.5 part of pectin, 0.01-0.5 part of an additive and 500 parts of water. The preparation method of the pueraria lobata selenium-rich tea beverage comprises the steps that (1) materials are selected; (2) a selenium-rich pueraria lobata leaf extracting solution is prepared; (3) a regulator is prepared; (4) mixing and compounding are conducted; (5) modification is conducted; (6) high-pressure homogenization is conducted; and (7) filling is conducted. The selenium-rich tea beverage selects the selenium-rich pueraria lobata leaves, the red tea leaves or green tea leaves, thehoney and the fruit juice are added into the beverage to improve the taste, the mint juice is added to bring cool, and the technical problems of bitter taste and low selenium content in a pueraria lobata leaf selenium-rich tea beverage in the prior art are effectively solved.

The invention belongs to the technical field of plant extraction, and particularly relates to ganoderma lucidum mycelium polysaccharide as well as a preparation method and application thereof. Ganoderma lucidum mycelia rich in ganoderma lucidum polysaccharides are adopted as an extraction raw material, and the ganoderma lucidum mycelia polysaccharides are prepared through the process steps of rawmaterial pretreatment, degreasing treatment, supercritical CO2 extraction, enzymolysis, alcohol precipitation and the like. The extraction rate of the ganoderma lucidum mycelium polysaccharides prepared by the preparation method of the ganoderma lucidum mycelium polysaccharides reaches 15.4% or above, and the purity of the ganoderma lucidum mycelium polysaccharides reaches 76.1% or above. The ganoderma lucidum mycelium polysaccharide is extracted by adopting a supercritical CO2 extraction technology and an enzymolysis technology, so that the extraction rate of the polysaccharide is increased,the waste of raw materials is avoided, the production cost is saved, and the prepared ganoderma lucidum mycelium polysaccharide is applied to preparation of health care products and medicines, has good effects, and is remarkable in economic benefit and social benefit.

The invention discloses a multivitamin chewable tablet and a preparation method thereof. The multivitamin chewable tablet comprises multivitamin powder, xylitol granules, sorbitol and white granulatedsugar. According to the invention, xylitol granules are prepared through a specific process, the xylitol granules, sorbitol and white granulated sugar are preferably used as flavoring agents throughscreening of types and use amounts of auxiliary materials, and the use amounts are controlled as follows: the ratio of the multivitamin powder to the xylitol granules to the sorbitol to the white granulated sugar s in the range of (6-10) to (15-20) to (50-55) to (15-20), so that not only the problem of bitter and astringent taste is solved, but also the technical problems of poor compressibility,sticking, large tablet weight difference and the like are solved. The prepared multivitamin chewable tablet has no bitter taste, good taste and small tablet weight difference (-3.5% to +3.5%), and theproduct has good compressibility and can meet the requirement of continuous production of equipment.

The invention belongs to the technical field of oral sterilizing articles, and particularly relates to mogroside mouth wash and a preparation method thereof. The mogroside mouth wash is prepared fromchlorhexidine gluconate, surfactant, sodium fluoride, xylitol, tea extract, mogroside and refined water. The mogroside mouth wash does not contain alcohol, and natural plant extract is adopted to be combined with chlorhexidine gluconate, so that sterilizing effect can be realized; by adding mogroside, the problem of bitter taste can be solved, and after-fragrance is left after mouth rinsing, so that the mogroside mouth wash is suitable for people having high requirements on taste. The mogroside mouth wash has functions of removing oral peculiar smell and preventing tooth decay.

The invention discloses a blood sugar reducing tablet containing inonotus obliquus and a preparation method of the blood sugar reducing tablet, and relates to the field of blood sugar reducing medicament. The technical problems that the taste of current edible inonotus obliquus is poor and a blood surgar reducing effect is not obvious are solved. The blood sugar reducing tablet containing inonotusobliquus includes the following components: the inonotus obliquus, radix ginseng, herba cichorii and maltodextrin. The preparation method comprises the following steps: weighing the raw materials; grinding the raw materials into powder; granulating the powder; and performing pressing to obtain the tablet. According to a formula of the blood sugar reducing tablet disclosed by invention, the inonotus obliquus, the radix ginseng and the herba cichorii are combined through the maltodextrin, and thus, the tablet is prepared. The problem that the taste of the inonotus obliquus is bitter when the inonotus obliquus is directly eaten is solved; and active ingredients of the tablet complement each other, so that a synergistic effect is produced, insulin secretion is promoted, the sensitivity of glucose on the insulin is enhanced, the lipid metabolism is improved, and the good blood sugar reducing effect is achieved. The processing technology is simple, proportions of components are reasonably controlled; and the prepared tablet is convenient to carry and orally take, and is clear in dosage. The blood sugar reducing tablet containing the inonotus obliquus disclosed by the invention is used for reducing the blood sugar.

The invention discloses an original beer preparation technology. Malt, hops, yeast and water are utilized as raw materials according to the original beer preparation technology. The original beer preparation technology includes the steps of crushing, saccharifying, filtering, boiling, cooling, inoculating, fermenting and filling to obtain original beer. The original beer preparation technology hasthe advantages that the original yellow beer is prepared from the four raw materials including the malt, the hops, the yeast and the water according to a pure brewing principle and is strong in aromabecause the wort concentration is above 12 degrees of proof; the original yellow beer is not filtered and sterilized and is delicate and rich in foam through the residual trace yeast, thereby being purer in taste.

The invention relates to an aloe and grape mixed can. The can is prepared by the following steps: taking aloe and grape as the main raw materials, washing, peeling, cutting aloe and grape into blocks, subjecting the blocks to a heat treatment, cutting the aloe and grape blocks into dices, using critic acid, white granulated sugar, and anhydrous calcium chloride to prepare a solution, adding the fruit dices into the solution, filling the solution into cans, and carrying out sterilization. The aloe and grape mixed can is convenient for eating, is rich in nutrients, has a healthcare function, and can solves the problems that the aloe is bitter and the grape cannot be preserved for a long time.

The invention discloses a processing technology for rich-fragrance-type Oolong tea and belongs to the technical field of tea processing. The technology comprises the procedures of sunning fixation, rolling, baking and roasting. The problem of bitter and astringent mouth feel is solved through twice sunning fixation, and moisture of fresh leaves can be relatively rapidly dissipated in a short timeat a primary stage of processing by employing a twice sunning-fixation method, so that oxidative decomposition of ingredients contained is facilitated, and ingredients beneficial to taste and fragrance are formed. The Oolong tea researched and developed through twice sunning fixation is mellow, fresh and cool in taste; the fragrance is elegant, and the flower fragrance is unique; and the problem that the Oolong tea prepared from a gold peony variety is relatively heavy in bitter and astringent taste is better solved, meanwhile, environments for twice sunning fixation are accurately controlled,the condition that conversion of the ingredients contained is adverse due to rapid moisture diminishing does not occur, the internal moisture diminishing of tea leaves is buffered through time and intermediate room standing, and the conversion of internal substances is promoted.

The invention provides a coix seed-chrysanthemum herbal tea and a preparation method thereof, and belongs to the field of health food. The preparation method comprises the following steps: the following components are smashed for uniform mixing in parts by weight: 10-15 parts of coix seed, 1-10 parts of edible chrysanthemum, 1-2 parts of siraitia grosvenorii and 80-90 parts of fagopyrum tararicum; then the smashed mixture is added with water for being mixed for granulation, and tea granules are uniformly spread and baked in two times so as to obtain the herbal tea. The Chinese herbs of coix seed, chrysanthemum and the like are organically combined, so that the herbal tea has the functions of clearing heat to reduce internal heat, relieving sore throat to remove toxin, inducing dieresis to resolve summer heat, improving immunologic function, preventing cold and the like; through compatibility, the taste is sweet, the fragrance is unique, and the problems that the Chinese herbal decoction is bitter in taste and hard to accept by consumers can be completely solved.