96results about How to "Sweet and sour" patented technology

The invention relates to the field of food processing, and in particular relates to a method for producing apple crisp chips by a differential pressure puffing process. Along with the understanding of people on the fact that sulfur residues after sulfur treatment harm the health of human bodies, food scientists at home and abroad are devoted to researching on a color fixative capable of replacing sulfate or sulfite. Therefore, the key process for producing dehydrated apple crisp chips is color protection and drying. The invention provides a method for producing apple crisp chips by a differential pressure puffing process, which is small in nutrition loss and does not use a sulfur-containing color fixative. The apple crisp chips after differential pressure puffing can keep original fragrance of apples, is crisp in taste, rich in nutrition, easy to store and carry and becomes a fruit-vegetable rapid consumed leisure food.

The invention discloses fruit vinegar prepared by fermentation of kiwi fruit peel and residue and a brewing method of the fruit vinegar. The brewing method is characterized by performing solid-liquid mixing alcohol fermentation by taking fruit residue and / or fruit peel obtained after juicing kiwi fruits as raw material and taking fruit wine yeast / or wine brewing yeast as a strain, filtering to remove alcohol fermentation peel and residue, then filtering to remove insoluble solid matters, inoculating fruit vinegar bacteria / or acetic bacteria into filtrate, performing acetic fermentation by a liquid static method, and filtering, filling and sterilizing after acetic fermentation, wherein the acidity of the obtained kiwi fruit vinegar is 3.5-5.5g / 100ml, the alcohol degree is less than 0.2% and the content of an anti-oxidation component, namely vitamin C is 48-60g / L. By adopting the method disclosed by the invention to produce the kiwi fruit vinegar, pulp which is not squeezed completely in the kiwi fruit peel and residue is fully used, thereby turning waste into treasure and fully using the material; by adopting the method, the peculiar nutrients and the aroma of the kiwi fruits are retained, and the sweet taste of the fruit vinegar is also realized; and the product is rich in fruit fragrance and vinegar fragrance, stable in quality and brownish yellow and transparent in color and luster of the vinegar.

The invention relates to an integrated ecological tomato cultivation method for reducing pest and disease damage and improving fruit quality. The method comprises the steps that nutrient solution diluent special for tomatoes is irrigated in a dripped mode 14-18 days after tomato seedlings are planted in a fixed mode, and diluted microorganism bacterium agents are sprayed during the fixed planting period of the tomato seedlings and / or the flowering-fruit expanding period. By means of the organic matrix, tomato special nutrient solution and microorganism bacterium agent integrated cultivation method, pest and disease damage to the tomatoes is reduced, the yield of the tomatoes is increased, and the quality of the tomatoes is improved. The tomato special nutrient solution has no lethal effect on the microorganism bacterium agents and provides nutrition for life activity of functional bacteria, by means of mutual collaboration, the yield of tomato fruit is increased, and the quality is improved.

The invention relates to an integrated ecological strawberry cultivation method for reducing pest and disease damage and improving fruit quality. The method comprises the steps that nutrient solution diluent special for strawberries is irrigated in a dripped mode 14-18 days after strawberry seedlings are planted in a fixed mode, and diluted microorganism bacterium agents are sprayed during the fixed planting period of the strawberry seedlings and / or the flowering-fruit expanding period. By means of the organic matrix, strawberry special nutrient solution and microorganism bacterium agent integrated cultivation method, soil-borne diseases of the strawberries are reduced. The strawberry special nutrient solution has no lethal effect on the microorganism bacterium agents and provides a nutrition condition for life activity of functional bacteria, by means of mutual collaboration, the yield of strawberry fruit is increased, and the quality is improved.

The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.

The invention relates to the field of food processing, and particularly to sweet and sour spicy rabbit meat. The invention discloses sweet and sour spicy rabbit meat which comprises the following components in parts by weight: 100 parts of rabbit meat, 30-40 parts of rapeseed oil, 1-2 parts of peppers, 5-15 parts of dry red peppers, 2-6 parts of vinegar, 1-3 parts of dark soy sauce, 2-4 parts of old gingers and 1-2 parts of anises. A preparation method of the sweet and sour spicy rabbit meat comprises the following steps: (1) pre-treating raw materials; (2) dicing; (3) pre-cooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) examining a finished product. The invention provides an instant rabbit meat product which is unique in flavor. The sweet and sour spicy rabbit meat is good in sensory property, strong in sweet and sour flavor and nutritional and delicious. Moreover, the product lasts long as of storage duration and is suitable for large-scale industrial production.

The invention discloses a lactobacillus fruit juice beverage and a preparation method thereof. The lactobacillus fruit juice beverage is composed of, by mass, 5-25% of reconstituted milk, 4-10% of fruit concentrated juice, 2-13% of mango puree, 5-20% of white granulated sugar, 0.01-0.06% of vitamin C, 1-6% of highly-concentrated fermentation liquid, 0.1-0.5% of acid, 0.1-0.7% of stabilizer, 0.01-0.05% of acidity regulator and the rest water. Fruit juice content of the lactobacillus fruit juice beverage is 40-60%, so that a market gap is filled; the lactobacillus fruit juice beverage is free of layering after long-time standing, and quality guarantee period can reach 9 months. The preparation method is simple and feasible, and the lactobacillus fruit juice beverage can be made by adopting an existing production line. The preparation method can ensure the lactobacillus fruit juice beverage to be free of wall blurring and is suitable for large-scale continuous production.

The invention discloses a high-dietary-fiber bran and red jujube probiotics chewing tablet. The chewing tablet is prepared by pelleting, low-temperature drying, size stabilizing and tabletting of bran and red jujube fermented grain powder, a flavoring agent, a coagulator and a lubricant, wheat bran powder rich in dietary fiber and red jujube mud with full function and high sugar content are taken as raw materials, lactobacillus plantarum and leuconostoc mesenteroides subjected to domestication expanding culture are taken as leavening agents, and the chewing tablet is made through solid state fermentation, vacuum freeze drying and high-speed crushing. The high-dietary-fiber bran and red jujube probiotics chewing tablet has the advantages of easy obtain of the materials, low cost, few addition of supplementary materials, palatable flavor, high dietary fiber content and rich nutrient and intestinal probiotics of the lactobacillus plantarum and leuconostoc mesenteroides, and combined colony count is maintained at 8X107cfu / g above level within the product warranty period; the chewing tablet having good conditioning and healthcare functions on human constipation is a good healthcare food and can be chewed and eaten directly.

The invention discloses a cyclocarya paliurus leaf tea composition capable of reducing high blood pressure, high blood lipid and high blood sugar and a preparation method thereof, and belongs to the technical field of tea and preparation thereof.The cyclocarya paliurus leaf tea composition is prepared from 1-20 parts of cyclocarya paliurus leaves, 3-60 parts of mulberry leaves, 5-60 parts of bitter gourds, 3-60 parts of at least one of eucommia leaves and eucommia flowers, 5-15 parts of black tea leaves and 10-60 parts of at least one of polygonatum odoratum stigmas and polygonatum odoratum leaves.The preparation method of the cyclocarya paliurus leaf tea composition includes the steps of picking and spread airing of fresh leaves, grading of fresh leaves, fixation, winnowing and cooling, rolling treatment, primary baking treatment, spread airing cooling, secondary baking treatment, drying and baking for aroma extraction, superfine grinding, mixing and preparing, and the like.According to the cyclocarya paliurus leaf tea composition capable of reducing high blood pressure, high blood lipid and high blood sugar and the preparation method thereof, the effect of reducing blood pressure, blood lipid and blood sugar can be well performed; besides, the cyclocarya paliurus leaf tea composition has the advantages that tea is breen, soup is green yellow, and the cyclocarya paliurus leaf tea composition tastes sweet and refreshing and has a lasting aroma.

The invention discloses a fermented tomato juice beverage and a preparation method thereof. The beverage comprises 79.5% of a tomato normal juice (with the soluble solid content of 5.5%), 15% of white granulated sugar, and 5.5% of a starter (adopting Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1 to ferment). Lactobacillus bulgaricus and Streptococcus thermophilus are added, so the inherent fragrance of tomatoes is reserved, and the stink of the tomatoes and the burnt smell of tomato sauce blend beverages are effectively eliminated; multiple organic acids generated in the fermentation process are used to substitute added acids, so the sour taste is soft, plump and salubrious; a fermentation technology is carried out to make microbe metabolism generates extracellular polysaccharides, so the viscosity of the above product is increased, and addition of extra thickeners is avoided; and the fermentation technology treatment is carried out to make the product have multiple natural composite fragrance substances, so the product has plump mouthfeel, rich fragrance and unique flavor. The beverage and the preparation method guarantee healthiness, well make up defects of tomato juice beverages, and can further develop the tomato industry chain.

The invention discloses a method for preparing raspberry jelly. The method comprises the following steps of processing 15 to 30 parts by weight of raspberry into raspberry pulp, juicing 2 to 5 parts by weight of lemon to obtain lemon juice, uniformly mixing 0.5 to 2 parts by weight of jelly powder, 4 to 7 parts by weight of sweetening agent, 50 to 100 parts by weight of water, the raspberry pulp and the lemon juice, and boiling, packing, sterilizing and cooling the mixture to obtain the raspberry jelly. In the whole production process of the raspberry jelly, no food additive is added, so the edible safety is guaranteed; moreover, the raspberry jelly prepared by the method has a bright color, fresh and slippery taste, appropriate sourness and sweetness, strong fragrance and rich nutrients, and is suitable for the young as well as the old.

The invention provides mango vinegar, mango vinegar drink and a preparation method thereof.The preparation method includes the following steps: cleaning and peeling mango, adding water, beating and filtering to obtain mango puree; adding water and pectinase into the mango puree for activated decomposition, and then sequentially performing photosynthetic bacterial fermentation, yeast fermentation and acetic fermentation to obtain the mango vinegar.The mango vinegar drink comprises 15-18 parts of the mango vinegar, 70-75 parts of clear water and 10-12 parts of mango juice concentrate.According to the preparation method of the mango vinegar, high-quality strains out of northern latitude 30 degrees are selected, sequential fermentation is performed, fermentation conditions are controlled strictly, and fermentation is sufficient.The mango vinegar with the pH value between 3.5 and 4.0 is enriched in various organic acids such as acetic acid, alpha hydroxy acid, nicotinic acid, thereby being suitable for drinking.The mango vinegar drink improves single sourness of the mango vinegar, and has the advantages of being sour and sweet, delicious, nutritional and the like, thereby being suitable for drinking.

The invention belongs to the technical field of feed additives, particularly relates to a milk cow feed attractant, and relates to a preparation method for the milk cow feed attractant at the same time. The milk cow feed attractant is prepared from the following raw materials in percentage by weight: 10 to 30 percent of monosodium glutamate, 1 to 5 percent of saccharin sodium, 2 to 8 percent of stevia sugar, 0.5 to 3 percent of sweet, 5 to 20 percent of white granulated sugar, 20 to 40 percent of lactic acid, 10 to 30 percent of citric acid and the balance of glucose. The milk cow feed attractant is suitable for milk cows at each period; and the attractant can cover peculiar smell in the feed, improve the palatability of the feed, enhance the appetite of the milk cows, improve the feed intake of the milk cows and promote digestion, absorption and utilization of the feed to reduce the weight drop at milk production peak time, and also can improve the smell of milk and improve the quality of the milk.

The invention discloses a yacon health-care beverage. The yacon health-care beverage comprises the following components: 60 parts of yacon, 0.5 to 1.5 parts of gynostemma pentaphylla, 0 to 1 part of selfheal spike, 0 to 2.5 parts of wolfberry, 0 to 2 parts of hawthorn fruit, 0 to 0.3 part of licorice, 0 to 2 parts of grosvenor momordica fruit, 0 to 2 parts of mint, 0 to 1.5 parts of cape jasmine, 1 to 60 parts of sweet osmanthus, 0 to 1.5 parts of cassia seed, 0 to 3 parts of barley tea, 0 to 60 parts of white sugar, 0 to 0.6 part of stevia rebaudiana, 0 to 0.1 part of aspartame, 0 to 0.2 part of citric acid, 0 to 0.3 part of carboxymethylcellulose sodium, 0 to 0.3 part of sodium alginate and 0 to 0.3 part of potassium sorbate. The yacon health-care beverage has a brown color, moderate sweetness, agreeable sweet-sour taste and good mouthfeel and has health care functions of improving immunity, enhancing poor conditions of a digestive system, clearing the liver and eliminating toxic matters.

The present invention is a prescription of fig yoghourt drink and a processing technology with fig as the raw material. The prescription of the present invention is that fresh milk, fig extract, white granulated sugar, CMC, citric acid, potassium sorbate and water; the manufacturing process is that the fig is put into an extracting pot and purified warm water is added for extraction; the sugar and micelle are dissolved and the syrup and milk are separately pumped into a batch pot by a milk pump and the citric acid solution is added gradually; the mixture is mixed evenly and sterilized and the pot is sealed; the fig yoghourt drink made with the prescription and technology is rich in a plurality of minerals which are beneficial to people and a plurality of vitamins; the drink is green and has nutrition and health care value; in addition, the drink has the unique taste of the figure.

The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine. The preparation method comprises the followingsteps: (1) selection of mulberry fruit pulp as a raw material for later use, (2) yeast activation, (3) main fermentation, (4) filtering, (5) ageing, (6) clarifying and filtering, and (7) sterilization, filling and selling. Mulberry fruits are adopted as raw materials, wine lees are filtered out after main fermentation is conducted on mulberry pulp for 12 days in the brewing process, secondary fermentation is conducted, and the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich in flavor, bright in color and luster, rich in purplish red, harmonious in winearoma and unique in mulberry fruit aroma.

The invention discloses a preparation method of roselle preserved fruits and belongs to the food processing field. The preparation method is characterized by comprising the following processing flows: selecting raw materials; treating the raw materials; rinsing; blanching; sulfur-baking; sugaring for the first time; sugaring for the second time; sugaring for the third time; sugaring for the fourth time; sugaring for the fifth time; packaging to obtain a finished product. The preparation method disclosed by the invention has the beneficial effects that the product is crispy and tasty in meat and fragrant in taste and has a unique flavor of roselle; the product is strong in fruity taste, unique in faint scent, rich in amino acids, organic acids, vitamin C and the like and beneficial for adjusting and balancing blood fat, is used for promoting calcium absorption and accelerating children development and digestion and further has the functions of eliminating summer-heat by cooling, invigorate the circulation of blood and enriching the blood and beautifying, so that the product is a nutritional and healthy green food.

The invention discloses a type of hawthorn milky tea and a preparation method thereof. By weight percent, the needed materials are as follows: 10 percent to 18 percent of almond powder, 20 percent to 35 percent of hawthorn pulp, 22 percent to 40 percent of fresh milk, 5 percent to 12 percent of tealeaf powder, 5 percent to 10 percent of white granulated sugar and 20 percent to 30 percent of water. The product tastes good, is sour and sweet, has rich nutrition, and can be conveniently drunk, and the formula is reasonable; the hawthorn milky tea at least has the effects of promoting digestion, astringing the intestines to arrest diarrhea and promoting blood circulation and removing blood stasis; the hawthorn milky tea can effectively delay skin aging, so that the skin can be clean, radiant, glossy and elastic; if the hawthorn milky tea is often drunk, the skin can be maintained, life can be prolonged, and the immunocompetence of the human body can be enhanced.

The invention discloses a making method of candied watermelon peels, belonging to the field of food processing. The making method is characterized by comprising the process flows including raw material treatment, slitting, saccharifying, drying, sterilizing, cooling, packaging and processing of finished-product. The making method disclosed by the invention has the beneficial effects that the problems that watermelon peels cannot be used for food processing and resources are wasted are solved; in addition, the finished product is attractive in color and luster and has unique sweet and sour flavors.

The invention relates to a manufacture method for lemon chicken. According to the method, the main raw material chicken is subjected to scalding, quick-frying with oil and coloring; the special sauce for the product is cooked; after naturally cooling, the chicken and the sauce are uniformly stirred and sauced according to a certain ratio; a packaging treatment is performed, and nitrogen is introduced to carry out sealing; finally a multi-stage conditioning sterilization treatment is performed to obtain the finished product. According to the present invention, based on the catering lemon chicken, the traditional catering technology and the food engineering technology are organically combined, the industrial production is performed, the finished product does not contain any chemical additives and preservatives, and the guarantee period of the product at the room temperature is one year; the lemon chicken (instant dish) has characteristics of crisp and soft meat, sweet and sour taste, fresh and happy taste, instant property, convenience and health; the product has the most significant characteristics of convenient eating, freshness keeping, storage at the room temperature, and directeating after simple heating.

The invention discloses a donkey-hide glue effervescent granule and a method for preparing the same. The donkey-hide glue effervescent granule is characterized in that each 1,000g of donkey-hide glue effervescent granules are prepared from the following materials and auxiliary materials: 375 to 458g of donkey-hide glue, 472 to 578g of sugar, 15.0 to 25.0g of sodium bicarbonate, 1.0 and 5.0g of steviosin and 30.0 to 45.0g of citric acid. The method for preparing the donkey-hide glue effervescent granule comprises the following steps: 42g of the sugar is weighed up to prepare 70 percent syrup, the donkey-hide glue, the citric acid, the steviosin, the sodium bicarbonate and the residual sugar in recipe quantity are put in a fluidized bed one-step granulator for granulation, and the donkey-hide glue effervescent granule is obtained. In the invention, with the one-step granulating method, the working procedure is simplified, and all defects existing in prior preparing process are overcome; moreover, the donkey-hide glue effervescent granule and the method also have the advantages of simple operational procedures, good appearance of granules, good granule dissolvability, high rate of finished products, good taste of the granules and stable quality, and large granules or powder sifted out can be reutilized.

A multi-flavour beverage of selenium rice tea keeps original flavour and original nutrition of selenium rich tea as well as has sweet oral feelings and attracting colour and flavour with simple preparation. This multi-flaour beverage has the effectivenesses of dephlogisticate, bacteriostsis, fat reduction, antiageing, cancer prevention and cancer resistance. Its formula by weight ratio of selenium rice tea of 1-1.5, purification water of 90-98, sweet cicheriin of 0.75-1.5, citric acid of 0.5-1.5, L-vitamin C of 0.02-0.03 and natural perfume of 0.75-1.5.

The invention relates to a heat-clearing and health green tea, which comprises a basic raw material, namely green tea, and further comprises raw materials, such as honeysuckle, wolfberry, corn stigma, tangerine peels, and sirailtia grosvenorii, which have the effects of clearing heat and detoxifying, promoting urination and clearing heat, calming the liver and benefiting the gallbladder, relieving cough and reducing sputum and the like. The heat-clearing and health green tea can be drunk as a common beverage, is also especially applicable to the crowds with gingival bleeding, continuous coughing and swelling and pain in throat.

The invention discloses a fig composite beverage formula and processing technique with fig fruit as the raw material. The specific formula of the invention is: broken residue of fig fruit, ganoerma lucidumm, sorbitol, sodium alginate, potassium sorbate and water; the technical proposal of the invention is: extract, filter, sugar inverting and ultra-high temperature instant sterilization of broken fig fruit residue and ganoerma lucidumm. The fig fruit composite beverage produced according to the formula and technical proposal in the invention has rich mineral substance and vitamins beneficial to human body. Besides, being environment-friendly, the invention has excellent nutrition and health-care value as well as the pleasant taste unique to fig fruit.

The invention discloses a processing method of apple vinegar, and belongs to the field of fruit vinegar processing. The method comprises the steps of: 1) diluting concentrated apple juice with water to sugar content of 14-16Brix, respectively adding yeast 0.03 wt% of the apple juice and alcohol 1.5 wt % of the apple juice, maintaining the temperature at 33-36 DEG C, and fermenting for 35 days to obtain cider; and 2) acetic acid fermentation: conducting a first stage seed tank enlarge cultivation and secondary seed tank enlarge cultivation by acetic acid bacteria to obtain an acetic acid bacteria liquid; inoculating the acetic acid bacteria liquid into the fermentation cylinder containing cider, the inoculation amount is 5% -7% by volume of the fermentation cylinder, and fermenting at 28-30 DEG C. The method further shortens the cycle of traditional liquid fermentation, improves the quality of apple vinegar, reaches soft and mellow product taste, and retains the nutritional value of apples, and has the advantages of simple process, easy operation, a natural color, high purity, low price and moderate degree of sweet and sour, and has good promotion prospects.

The invention relates to the technical field of food processing, in particular to a yeast strain for food fermentation, a leavening agent and application of the yeast strain or the leavening agent. Pichia guilliermondi Y10 has the preservation number of CCTCC NO:m 2015809 and is preserved in the CCTCC. The leavening agent comprises Pichia guilliermondi Y10 and lactic acid bacteria. The leavening agent is applied to making of rice milk beverages, rice steamed sponge cakes, rice wine and rice flour. The strain can be used as a high-quality special leavening agent and can make microorganisms with main fermentation effect in a product serve as an advantageous strain, fermentation is strengthened, fermentation time is short, fermentation characteristics are good, and the product is stable in quality and excellent in flavor.

The invention relates to the technical fields of medicines and health care and in particular relates to a traditional Chinese medicine formula for preventing alcoholism and protecting the liver and application thereof and a preparation method of alcoholism-preventing and liver-protecting oral liquid. The traditional Chinese medicine formula for preventing the alcoholism and protecting the liver comprises 2-25 parts of exocarpium citri grandis, 1-12 parts of flowers of kudzuvine, 1-2 parts of dark plums, 10-200 parts of honey, 10-60 parts of xylitol and 1-20 parts of citric acid. The traditional Chinese medicine formula for preventing the alcoholism and protecting the liver can be applied to preparation of the alcoholism-preventing and liver-protecting oral liquid, alcoholism-preventing and liver-protecting pills, alcoholism-preventing and liver-protecting tablets, alcoholism-preventing and liver-protecting capsules, alcoholism-preventing and liver-protecting injection, alcoholism-preventing and liver-protecting ointment, alcoholism-preventing and liver-protecting gel, alcoholism-preventing and liver-protecting aerosol or alcoholism-preventing and liver-protecting spray. The traditional Chinese medicine formula for preventing the alcoholism and protecting the liver can effectively mask bitter taste of exocarpium citri grandis, so that the traditional Chinese medicine formula for preventing the alcoholism and protecting the liver has the advantages of delicate fragrance, sour and sweet taste and easiness when entering mouth; and meanwhile, the traditional Chinese medicine formula for preventing the alcoholism and protecting the liver has obvious alcoholism-preventing and liver-protecting effects.

The invention discloses a sea-buckthorn appetizing biscuit and a making method of the sea-buckthorn appetizing biscuit. The sea-buckthorn appetizing biscuit comprises the following raw materials, by weight, of 60-80 parts of flour, 30-40 parts of sweet potato starch, 3-5 parts of edible oil, 6-10 parts of sea-buckthorn, 6-10 parts of cream, 3-5 parts of angelica sinensis, 2-4 parts of ligusticum wallichii, 1-3 parts of hawthorn, 2-4 parts of myosotis sylvatica, 1-2 parts of lavender, 2-3 parts of anthriscus sylvestris, 2-3 parts of sunflower leaves, a proper amount of white sugar and 8-10 parts of nutrition additives. According to the sea-buckthorn appetizing biscuit and the making method of the sea-buckthorn appetizing biscuit, the method is simple in process and short in flow path; the natural sea-buckthorn ingredient is added to the raw materials, so that the biscuit is sour, sweet and delicious, and the defect that an original biscuit is single in taste is overcome; the sea-buckthorn appetizing biscuit has the advantages that the appetizing and spleen strengthening effects are achieved, and the biscuit is easy to digest, low in fat content and the like.

The invention discloses a compound health-care fig ferment. The compound health-care fig ferment is prepared by using figs, bananas, apples, pears, arrowheads, bamboo shoots, white radishes, lotus roots, traditional Chinese medicinal materials and edible fungi jointly, the fruits and vegetables are firstly soaked with color protection liquid, then are steamed with boiling water and are separated and passivated by enzyme, so that the enzyme is deactivated, and the non-enzymatic browning is inhibited; in addition, a method of direct steaming and repulping is adopted, browning caused by the factthat the oxygen content is mixed into pulp is effectively prevented; after sufficient filtration, the pulp structure is further treated by adopting a fermentation method to improve the stability, flavor and taste of the ferment, and lactic acid bacteria are used for staged fermentation to maintain the pH in the range of 3-3.5, and the ferment in the pH range has the best taste. Finally, a compoundfig ferment with rich flavor, high active enzyme active ingredient content, palatable sweet and sour taste, harmonious color and luster, smooth taste and a strong health care function is obtained, and fills the blank of figs in the processing of compound ferments.

The invention discloses a preparation method of red jujube preserved fruits, and belongs to the field of food processing. The preparation method is characterized by comprising the working technological processes: raw material selection, raw material treatment, rinsing, blanching, sulfur baking, primary sugaring, secondary sugaring, third sugaring, fourth sugaring, fifth sugaring, packaging and finished product preparation. The preparation method has the beneficial effects that the red jujube preserved fruits taste crisp and refreshing, have fragrant and sweet flavors and also have a specific flavor of red jujubes. The red jujube preserved fruits are contributed to promoting generation of leukocytes and enhancing the immunity of a human body, can also prevent and treat symptoms such as osteoporosis and anemia and have the effects of nourishing and tonifying the beauty, nourishing the liver and resisting cancer.