54results about How to "Strong burnt aroma" patented technology

The present invention relates to a snack food-pumpking seed and its processing method. Said invention uses pumpking seed as raw material, uses jasmine flower as main ingredient and uses tea, licorice, edible salt, sweetening agent and water as auxiliary material, and makes them undergo the processes of screening, peeling, cooking, drying, stir-frying, cooling, spraying flavouring material, air-separating and packaging so as to obtain the invented product.

The invention relates to a method for processing semen trichosanthis. The method is characterized in that ingredient is prepared from semen trichosanthis serving as raw material and anise, fennel, liquorice, tangerine peel, clove, salt, sweetener and water serving as auxiliary materials by selecting, frying, dipping in soup, cooling and seasoning, winnowing and packaging. As the semen trichosanthis is fried by mechanical equipment, the nutrition and drug effect of the semen trichosanthis are maintained, and due to the aroma of spice mixed therein, the fried semen trichosanthis has rich toasty taste and good mouthfeel. Moisture control is performed during the frying so that the fried semen trichosanthis is easy to crack; and meanwhile, the antioxidant prolongs the shelf life of the product. The invention has the advantages of reasonable and practical processing method, simple operation and good effect and is favorable for wide popularization.

The invention relates to fructus momordicae sweet and fragrant flavoured decolored condensed juice and a preparation method thereof. The fructus momordicae sweet and fragrant flavoured decolored condensed juice consists of fructus momordicae aromatic volatile oil and sweet and fragrant decoloured condensed juice extracted from peeled baked fruits. The preparation method comprises the following steps of (1) performing saccharification on fructus momordicae and performing after-ripening; (2) peeling the fructus momordicae and performing baking; (3) collecting the aromatic volatile oil in the baking process; (4) extracting the peeled and baked fructus momordicae; (5) performing centrifugal filtering and performing clarification with a ceramic membrane; (6) performing membrane separation, refining and concentration; (7) performing resin decoloring; (8) performing resin debitterizing, removing pesticide residues and removing heavy metals; (9) removing peculiar smell with activated carbon; (10) performing clarification with the ceramic membrane; (11) performing concentration; and (12) performing blending. The fructus momordicae sweet and fragrant flavoured decolored condensed juice is free from bitter substances, has rich fruit flavor and scorch aroma, has refreshing sweet taste and pure mouth feel being similar to cane sugar when being drunk, and is short in sweet taste duration, and high in sweet taste saturation degree. The preparation method is simple to operate, low in cost and suitable for industrial production.

The invention discloses a ginkgo juice beverage and a preparation method thereof. The ginkgo juice beverage comprises the following components in percentage by weight: 10-30% of ginkgo normal juice, 2.5-8% of saccharose, 0.1-0.35% of citric acid and the balance of purified water. The beverage is prepared by the following steps of: weighing the ginkgo normal juice according to the formula and slowly pouring into an allocating tank; then, respectively dissolving saccharose and citric acid by using purified water and adding purified water to 100%; heating to 50 DEG C, and adequately and uniformly stirring; filtering by a frame filter and homogenizing the filtrate by a Fluko efficient dispersing emulsifying machine for 8-12 minutes at a high speed so as to further uniformly refine the feed liquid; filling the homogenized beverage in a high-temperature resisting glass bottle, sealing, and sterilizing in a sterilizing pot for 15 minutes at 120-121 DEG C, taking out and naturally cooling; and inspecting and packaging to obtain the finished product. The product disclosed by the invention is clear in liquid, is rich and pleasant, fresh in taste and agreeable in sweet and sour tastes, and has special fragrance of ginkgo and good market prospect.

The invention discloses fresh-scent brown sugar and a preparation method thereof. Lemongrbumm stems and sugarcane juice are decocted according to the weight ratio of (400-600): (2000-3000), and the fresh-scent brown sugar finished product is obtained. No pigment is added in the fresh-scent brown sugar, the prepared fresh-scent brown sugar finished product has fresh scent of natural lemongrbumm and sweetness of brown sugar prepared through an old method, the fresh-scent brown sugar can be used for cooking sweetmeals and making leisure beverages, the fresh-scent brown sugar and various materials can be processed, fresh-scent brown sugar biscuits, fresh-scent brown sugar candy, fresh-scent cakes and the like are made, and the fresh-scent brown sugar has wide multi-purpose functions. The brown sugar product has the health-care functions of making people refreshed, relieving cough and asthma, maintaining beauty and keeping people young, relieving swelling and pain, being antibacterial and bacteriostatic, improving immunity and the like.

The invention discloses sesame-flavor liquor and a production process thereof. The production process of the sesame-flavor liquor comprises the following steps of: adding 80-90 parts of sorghum, 10-20 parts of wheat and 4-6 parts of steamed rice husk to 40-50 parts of water for uniformly stirring, filling the mixture to a rice steamer and steaming; putting 80-100 parts of steamed unprocessed grain and 400-500 parts of distilled grains after last steaming to a packing bed for blasting and cooling; adding 5-10 parts of yeast and 20-25 parts of mouldy bran to the mixture for uniformly turning and stirring; packing and fermenting the fermented grain, which is uniformly turned and stirred, on the packing bed; cooling the packed and fermented grain, and then putting to a fermentation pit for fermenting; discharging the fermented grain out of the pit, adding 16-20 parts of steamed rice husk to the pit, and uniformly turning and stirring the mixture; and filling the mixture to the rice steamer for steaming, and removing the residues of the distilled liquor to obtain the sesame-flavor liquor. The production process has a liquor yield of 34-36%; and the obtained liquor has high yield, good quality, strong liquor flavor and outstanding sesame flavor, and is full and harmonious, and lasting in fine taste.

The invention belongs to the technical field of dairy product processing and particularly relates to brown yogurt rich in empyreumatique and a production method thereof. The brown yogurt comprises, by weight, 75-90% of liquid milk, 6-8 parts of high fructose corn syrup, 4-6 parts of white granulated sugar, 0.3-0.6 part of concentrated whey protein, 0.3-0.5 part of emulsion stabilizer, 0.02-0.05 part of monoglyceride, 0.02-0.05 part of food perfume, 0.2-0.5 part of caramel syrup and 0.001-0.005 part of strain. The brown yogurt and the production method thereof have the advantages that the defects that existing stirred brown yogurt is not fine and smooth and insufficient in empyreumatique are overcome, and the produced stirred brown yogurt is fine and smooth in taste, good in flowability and rich in empyreumatique.

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

The invention discloses a method for increasing the content of beta-phenethyl alcohol in yellow rice wine. After being stir-fried, wheat is crushed into cloves for use; treated rice and stir-fried wheat are uniformly mixed, then aspergillus albicans is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of a culture chamber is controlled to be 15-20 DEGC for 60-90 days of low-temperature culture, and then after-ripening is conducted for 60-90 days; the treated wheat and stir-fried wheat are uniformly mixed, then aspergillus niger is inoculated, themixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 65-70 DEG C for 60-90 days of high-temperature culture, and after-ripeningis conducted for 30-60 days; treated glutinous rice and stir-fried wheat are uniformly mixed, then monascus purpureus is inoculated, the mixture is put into an aspergillus box for aspergillus treading, the temperature of the culture chamber is controlled to be 30-35 DEG C for 30-60 days of middle-temperature culture, and after-ripening is conducted for 60-90 days. Three kinds of aspergillus are mixed for use, the respective advantages are taken, the vigor of saccharifying enzyme, the vigor of liquifying enzyme, the vigor of acid proteinase, the content of the beta-phenethyl alcohol, the content of 4-ethyl guaiacol and the content of haematochrome of the yellow rice wine are greatly increased, and the content of the beta-phenethyl alcohol is effectively increased.

The invention belongs to the technical field of skin care products in daily-use chemical industry, and specifically relates to macadimia nut base oil and a preparation method thereof. The preparationmethod comprises the following steps: (1) pretreatment of raw materials; (2) crushing; (3) low-temperature drying; (4) cold pressing; (5) centrifuging; (6) winterization treatment; (7) filtering; and(8) finished product obtaining. According to the invention, by adoption of a low-temperature squeezing method, no additive or solvent is left; the temperature is strictly controlled to be not higher than 60 DEG C in the whole processing process; and natural nutritional ingredients of macadimia nut oil are reserved to the maximum extent. Meanwhile, through winterization treatment, the stability ofthe nut base oil is improved, and the quality problem that suspended substances are separated out due to low temperature in the storage process is effectively avoided. The macadimia nut base oil prepared by adopting the method disclosed by the invention is clear, transparent and bright in color, has nut aroma, is mild and not greasy in texture, is non-irritant, safe and stable, has excellent moistening property and skin permeability and rich moisturizing components, and can also promote absorption of nutritional components of skin care products.

The invention discloses a mogroside sweetness and flavor composition and a preparation method and application thereof. The composition comprises at least one of momordica grosvenori aromatic volatileoil, momordica grosvenori sweet-aroma decolorized concentrated juice, momordica grosvenori pure-flavor decolorized concentrated juice and a mogroside sweet component, wherein the momordica grosvenorisweet-aroma decolorized concentrated juice, the momordica grosvenori pure-flavor decolorized concentrated juice and the mogroside sweet component are not equal to 0. The invention also comprises a preparation method of the composition. The composition does not contain bitter substances, retains the flavor and nutritional ingredients of momordica grosvenori, has rich fruit fragrance and scorch aroma, has refreshing sweetness and pure taste close to sucrose, is short in sweetness duration and high in sweetness saturation, and integrates fragrance, sweetness, taste and nutrients of the momordicagrosvenori; and the preparation process is simple, and the cost is low. The mogroside sweetness and flavor composition disclosed by the invention can be widely applied to the fields of foods, beverages, dairy products, health-care products, medicines and the like.

The invention discloses a tapioca pearl product, and a preparation method and a preparation system thereof. According to the preparation method and preparation system, before / after heating tapioca pearls, the water is stirred, so the water temperature becomes uniform and the heating is uniform, a flow disturbing washing mechanism is used, tapioca pearls are washed by disturbing the water flow in an overall covering mode, then tapioca pearls are mixed with a flowing sugar material, which at least contains black sugar, the mixture is heated, a proper amount of candied melon can be selectively added, and thus the tapioca pearl product is prepared. Through the abovementioned technical scheme, the tapioca pearl product, which is more elastic and has a better taste, a black sugar flavor, and a richer baking aroma, can be simply, rapidly, and massively produced.

The invention relates to the field of food additives, in particular to a coffee heat treatment solution, a coffee extracting solution, a preparation method of the coffee extracting solution and applications of the coffee heat treatment solution and the coffee extracting solution. The preparation method of the coffee extracting solution comprises the following steps: crushing green coffee beans to prepare green coffee bean powder; dissolving the green coffee bean powder in an organic solvent, carrying out a thermal reaction at 100-250 DEG C for 1-5 h, and performing filtering to prepare filter residues and the heat treatment solution; and adding an ethanol solution to the filter residues for heating reflux extraction to prepare the coffee extracting solution, wherein the mass ratio of the filter residues to the ethanol solution is (1: 2)-(1: 8), the concentration of the ethanol solution is 50 (v / v)%-95 (v / v)%, the heating reflux temperature is 70-80 DEG C, the extraction frequency is 1-2 times, and the extraction time each time is 2-3 hours. The coffee extracting solution prepared by the method has the characteristics of storage resistance and less aroma loss. The invention further provides the application of the coffee extracting solution in preparation of a food flavoring agent or the application of the coffee extracting solution as the food flavoring agent.

The invention discloses pineapple and potato powder. The pineapple and potato powder comprises the following components in percentage by weight: 60%-70% of whole potato powder, 15%-25% of vegetable fat powder, 5%-10% of milk powder and 5%-10% of pineapple powder, and is prepared by batching and mixing. When the pineapple and potato powder is used for manufacturing a pineapple and potato mud bakery product, the process is simple, convenient and fast, and the manufacturing process is greatly simplified; since the pineapple and potato powder is a powdery product, the storage and the management are easy; the pineapple and potato mud bakery product prepared from the pineapple and potato powder is attractive in appearance, fine in taste and strong in scorch fragrance, integrates milk flavor and fresh pineapple flavor, and is excellent in color, fragrance and flavor.

The invention discloses fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods; the fried-pepper-flavored oil is made from 8-12 parts of Indian hot pepper, 8-12 parts of Guizhou hot pepper (Erjingtiao), 8-12 parts of bullet hot pepper, 65-75 parts of sesame seed oil, 135-145 parts of soybean oil, and 2-5 parts of Sichuan pepper powder. The fried-pepper-flavored oil has strong fried pepper aroma and fried aroma, has full and soft aroma, is aggregable fragrant, is fried but not burnt out, and may serve as a food additive to give better taste to a food; fried-pepper-flavored soybean cake made by using the fried-pepper-flavored oil is agreeably salty, is chewy and fine in taste, has strong fried hot aroma, and has soft and full aroma.

The invention provides peanut potato powder. The peanut potato powder is composed of mashed potato, peanut kernel powder, creamer powder, salt and white pepper powder. Raw materials of the peanut potato comprise, by weight, 65%-75% of the mashed potato, 20%-30% of the peanut kernel powder, 2%-10% of the creamer powder, 1.0%-1.5% of the salt, and 0.03%-0.05% of the white pepper powder. The peanut potato powder is processed by batching and mixing. When the peanut potato powder is used for processing peanut potato mashed baked products, convenience and rapidness are provided, and a processing process is simplified. Due to the fact that the peanut potato powder is a powder product, the peanut potato powder is easy to store and preserve. The peanut potato mashed baked products processed by the peanut potato powder are attractive in appearance, delicious in taste, rich in empyreumatique, and combined with aroma of peanuts, are baked products with good color, smell and taste.

The invention discloses a baked red date beverage and a preparation method thereof. The baked red date beverage is prepared from the following raw materials in parts by mass: 3 to 8 parts of baked reddate meat, 0.5 to 0.9 part of emulsion stabilizers, 1 to 4 parts of sweet agents, 0.01 to 0.03 part of alkaline regulators and 85 to 95 parts of water. The baked red date beverage prepared by using baked red date as main raw materials has the advantages that the taste is more pure; the coke burnt odor is intense; the mouthfeel is more fragrant and sweet; the lingering fragrance and the aftertasteare long after drinking; the quality, the mouthfeel and the like are much better than the quality and the mouthfeelthose and the like of a red date beverage prepared by directly crushing dry red dates; meanwhile, the nutrition value of the red date is remained; in addition, the baked red date meat is used as the main raw material, so that the storage time is longer; easy material acquisition andconvenient storage can be realized; meanwhile, the quality of the prepared baked red date beverage is better and more stable; the shelf life is longer.

The invention discloses a preparation method of cereal, fruit and vegetable chewable tablets capable of clearing heat and eliminating dampness. Compound fruit and vegetable powder prepared from sweetpotatoes, carrots and pumpkins, glabrous greenbrier rhizome and radix puerariae mixed powder and the like are added to cereal powder prepared from raw materials of wheat germs, brown rice, corn and red beans for blending, so that the cereal, fruit and vegetable chewable tablets comprehensive in nutrients are obtained. Compared with an extrusion puffing and cooking technology, a baking and frying technology adopted by the preparation method disclosed by the invention has the characteristics of being low in equipment investment and large in processing quantity, the prepared cereal powder has rich scorch aroma, and is low in water absorption rate, low in viscosity and easy to disperse in water, water molecules are in sufficient contact with other materials, and agglomerating is not liable togenerate; a radio frequency sterilizing technique is utilized, so that the problem of microbial contamination of low-water-activity foods is solved; the cereal, fruit and vegetable chewable tablets prepared by the technology disclosed by the invention have the advantages of being convenient to carry, good in mouth feel, stable in quality, long in product shelf life and the like, nutrient components are easy to absorb, and after being eaten for a long term, the cereal, fruit and vegetable chewable tablets also have the advantages of clearing heat, eliminating dampness and reliving constipation.

The invention discloses baking milk and a production method thereof, and relates to the technical field of dairy products. The technical key points are that the baking milk includes, in parts by weight, 890-900 parts of fresh milk, 40-50 parts of reducing sugar, 18-22 parts of white granulated sugar, 23-27 parts of single cream, 1.5-1.7 parts of a compound thickening emulsifier, 9-11 parts of charcoal-grilled thick pulp, 0.2-0.4 part of sodium tripolyphosphate, 0.2-0.4 part of salt, 0.5-0.7 part of caramel flavor and 0.1-0.3 part of condensed milk flavor. The baking milk is rich in milk tasteand can meet the demands of people.

The invention relates to filbert dried potato powder which is composed of potato pure powder, planting fat end, hazelnut kernel powder, salt and white pepper powder. The filbert dried potato powder is prepared from the following componnets in percentage by weight: 65%-75% of potato pure powder, 10%-20% of planting fat end, 10%-20% of hazelnut kernel powder, 1.5%-2.0% of salt, and 0.05%-0.1% of white pepper powder. The filbert dried potato powder is prepared by the following steps: burdening and mixing. The filbert dried potato powder is simple, convenient and rapid in filbert mashed potato baking product manufacture, and manufacturing processes are simplified. The filbert dried potato powder is powdered products, so that the filbert dried potato powder is easy to store and keep. Filbert mashed potato baking products prepared by the filbert dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have filbert odor, and are baking products with good color, smell and taste.

The invention discloses baked coconut milk. The baked coconut milk comprises the raw materials in parts by weight: 5-8 parts of baked coconut, 4-6 parts of white granulated sugar, 0.5-1 parts of a stabilizer and 85-95 parts of purified water. The prepared coconut milk is rich in nutrients and has a savory and mellow flavor, the baked coconut is not affected by the seasons, and the production is convenient.

The invention discloses a production method of maotai-flavor hard liquor made with yeast. The production method comprises the following steps of (1) performing combining, inoculating and hard liquor pressing: taking pretreated vinegar residues, hard liquor residues and wheat flour in a certain proportion, performing uniform mixing, performing inoculating, performing uniform stirring, and performing hard liquor pressing; (2) culturing koji: sending the pressed koi to a constant-temperature warehouse, preparing koji, and after the koji culturing is finished, performing sending to a batter hanging pond for enabling fine dried noodles to be wrapped with batter; and (3) performing wrapping with the batter: adding the koji obtained in the step (2) in the batter hanging pond, enabling the circumference of the koji to be wrapped with the batter, performing taking out, performing natural drying under room temperature, performing transferring to a constant-temperature culturing chamber, performing culturing, finally, performing transferring into the koji warehouse, and performing after ripening, so that the maotai-flavor hard liquor made with yeast is obtained. According to the method, the problem that in the production process, the hard liquor made with yeast can generate worms is solved, and besides, solid-state vinegar residues and soy sauce residue by-products are mixed to prepare the hard liquor made with yeast. Compared with conventional fermentation solid beverage, the prepared hard liquor made with yeast is richer in maotai flavor, and the brewed solid vinegar is richer in flavor, and better in quality.

The invention discloses a baked walnut beverage and a preparation method thereof. The baked walnut beverage is prepared from the following raw materials in parts by mass: 2 to 6 parts of baked walnut-meat, 0.3 to 0.8 part of emulsion stabilizers, 3 to 6 parts of sweetening agents, 0.008 to 0.02 part of basic regulators and 80 to 95 parts of water. The baked walnut beverage prepared by using bakedwalnut kernel as main raw materials has the advantages that the taste is more pure; the coke burnt odor is intense; the mouthfeel is more fragrant and sweet; the lingering fragrance and the aftertasteare long after drinking; the quality, the mouthfeel and the like are much better than the quality and the mouthfeelthose and the like of a walnut beverage prepared by directly crushing raw walnut kernels; meanwhile, the nutrition value of the walnut is remained; the effects of strengthening brain, improving intelligence, strengthening tendons and bones, relaxing bowels, resisting aging, nourishing and protecting skin and the like are achieved; in addition, the baked walnut kernel is used as the main raw material, so that the storage time is longer; easy material acquisition and convenient storage can be realized; meanwhile, the quality of the prepared baked walnut beverage is better and more stable; the shelf life is longer.

The patent application discloses a production method of an uncaria feed. The uncaria feed is prepared by selecting ingredients; processing ingredients; stirring outer ingredients and inner ingredients; preparing and roasting the ingredients. For the uncaria is bitter, the feed is divided into two layers, thus the uncaria taste in the outer ingredient can be covered by the taste of other ingredients; the uncaria taste in the inner ingredient can also be covered by maltose; therefore, a method of feeding uncaria in a dispersing manner is applied to make that a car cannot find out the uncaria in the feed in eating; moreover, compared with the method of grinding uncaria stems and branches to be powder completely, the taste of the feed prepared by adding uncaria is more uniform since water boiled by uncaria leaf is fluid and easy to mix with flour into one, the powder-shaped uncaria is poor in fusing with the flour and the uneven mixing is easy to appear to influence the feed taste.

The invention discloses red bean potato powder which comprises the following components in percentage by weight through burdening and mixing: 60-70% of mashed potato powder, 10-20% of non-dairy creamer, 10-15% of red bean powder and 5-10% of milk powder. Simpleness, convenience and rapidity are realized when the red bean potato powder is utilized to prepare a baked red bean mashed potato product, so that the preparation process is simplified. As the red bean potato powder is powdery, the red bean potato powder is easier to keep and store. The baked red bean mashed potato product prepared from the red bean potato powder disclosed by the invention is attractive in appearance, fine and smooth in taste and rich in empyreumatique, combines milk flavor and red bean flavor, and is a baked product with excellent color, fragrance and taste.

The invention discloses a brown sugar buckwheat cake. The brown sugar buckwheat cake is prepared from, by weight, 10-30 parts of brown sugar, 15-30 parts of water, 0.5-1.5 parts of soda, 0.5-1.5 partsof baking powder, 20-30 parts of buckwheat flour, 15-30 parts of brown syrup, 15-30 parts of rapeseed oil and 40-60 parts of wheat flour. The brown sugar buckwheat cake has the advantages that the obtained product has rich coke aroma, lubrication and sweetness.

The invention discloses blueberry potato powder. The blueberry potato powder comprises the following components in percentage by weight: 60-70 percent of mashed potato, 15-25 percent of creamer, 5-10 percent of milk powder and 4-8 percent of blueberry powder, which are subjected to batching and mixing. When the blueberry potato powder is adopted to produce a blueberry mashed potato baked product, the preparing process is simple, convenient, quick and greatly simplified. The blueberry potato powder, actually a powdery product, is very easy to store and keep. The blueberry mashed potato baked product produced from the blueberry potato powder is attractive in appearance, has delicate taste and thick empyreumatique, integrates the flavors of milk and fresh blueberry, and is excellent in color, fragrance and taste.

The invention relates to sea-buckthorn dried potato powder which is composed of potato pure powder, planting fat end, milk powder, sea-buckthorn powder and monascus yellow color. The sea-buckthorn dried potato powder is prepared from the following components in percentage by weight: 60%-70% of potato pure powder, 15%-25% of planting fat end, 5%-10% milk powder, 5%-10% of sea-buckthorn powder, and 0.08%-0.1% of monascus yellow color. The sea-buckthorn dried potato powder is prepared by the following steps: burdening and mixing. The sea-buckthorn dried potato powder is simple, convenient and rapid in sea-buckthorn mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The sea-buckthorn dried potato powder is powdered products, so that the sea-buckthorn dried potato powder is easy to store and keep. Sea-buckthorn mashed potato baking products prepared by the sea-buckthorn dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have milk odor and fresh sea-buckthorn odor, and are baking products with good color, smell and taste.

The invention discloses a baked corn beverage and a preparation method thereof. The baked corn beverage is prepared from the following raw materials in parts by mass: 4 to 6 parts of baked corn, 0.4 to 0.8 part of emulsion stabilizers, 2 to 4 parts of sweet agents, 0.01 to 0.02 part of alkaline regulators and 85 to 90 parts of water. The baked corn beverage prepared by using baked corn as main rawmaterials has the advantages that the taste is more pure; the coke burnt odor is intense; the mouthfeel is more fragrant and sweet; the lingering fragrance and the aftertaste are long after drinking;the quality, the mouthfeel and the like are much better than the quality and the mouthfeel and the likethose of a corn beverage prepared by directly crushing dry corn kernels; meanwhile, the nutrition value of the corn is remained; the effects of invigorating the spleen and reinforcing stomach, lowering blood glucose and blood lipid, relaxing the bowels, preventing and resisting cancer, resistingaging and nourishing and protecting the skin and the like are achieved; in addition, the baked corn is used as the main raw materials, so that easy material acquisition and easy storage can be realized; meanwhile, the quality of the prepared baked corn beverage is better and more stable; the shelf life is longer.