182results about How to "Sweet taste" patented technology

The invention discloses a rice cropping method. Based on thin seeding, dried breeding and seedling strengthening and spaced planting on small mound, the method changes the traditional nitrogen application proportion that base fertilizer:tillering fertilizer:earing fertilizer:granular fertilizer is equal to 50 percent:15 percent:35 percent:0 percent, to 40 percent:15 percent:35 percent:10 percent. The method also properly reduces previous nitrogen application amount, increases nitrogen application amount in middle and late stages, reduces ineffective tillering and tries for large ears and large amount of grains; the method changes the traditional method that K fertilizer is only used as a base fertilizer rather than additional fertilizer to adopt the K fertilizer as both the base fertilizer and the additional fertilizer so as to improve the disease resistance and fall resistance of rice as well as maturing rate, and increase dry grain weight. The rice cropping method is characterized by good quality, high yield, high efficiency, low consumption and the like.

The invention discloses a health-promoting steamed bread and a manufacturing method thereof. The steamed bread comprises the following compositions in parts by weight: 500 g of rice, 350 g of glutinous rice, 250 g of corn, 850 g of wheat, 300 g of black kerneled rice, 30 g of radix codonopsis, 35 g of rhizoma atractylodis macrocephalae, 25 g of rehmannia, 30 g of eucommia bark, 35 g of Gordon euryale seeds, 50 g of Chinese wolfberry, 35 g of Chinese yam, 50 g of hawthorn, 30 g of semen coicis, 25 g of fleece-flower roots, 30 g of ganoderma lucidum, 30 g of lotus seeds, 30 g of pine nuts, 30 g of medicated leaven, 30 g of Chinese yam, 30 g of jujube and 50 g of honey. The health-promoting steamed bread disclosed by the invention is prepared from all-natural ingredients, so that the health-promoting steamed bread is fresh and sweet in taste and low in quantity of heat, therefore, the health-promoting steamed bread can be relievedly eaten by the weight-loss crowd, and after the steamed bread is eaten for a long time, effects of strengthening the spleen and stomach, tonifying the kidney, nourishing the archaeus, tranquilizing the heart and soothing the nerves can be achieved.

The invention discloses a loofah flower heat-reducing yogurt, which is prepared from the following raw materials by weight: 2-4 parts of a fruit and vegetable compound freeze-dried powder, 0.5-1 part of pollen pini, 1-2 parts of a royal jelly freeze-dried powder, 3-4 parts of a composite heat-reducing extract, 6-8 parts of sugar, a proper amount of yogurt fermentation bacteria and 90-110 parts of fresh milk. The yogurt provided by the invention has unique fragrance of pollen pini, sweet taste, rich nutrition, and health care effect of clearing and reducing heat as a dietary therapy.

The invention relates to herbal tea and a preparation method thereof. The active components of the herbal tea comprise 1-20 weight parts of mesona chinensis benth, 1-15 weight parts of frangipani, 0.1-2 weight parts of folium microcotis, 0.2-5 weight parts of chrysanthemum, 0.1-2 weight parts of honeysuckle flower, 0.1-2 weight parts of licorice, 0.2-4 weight parts of lophantherum gracile, and 0.1-3 weight parts of fresh reed rhizome. Experiments prove that the herbal tea disclosed herein has clear and sweet mouthfeel, has the effects of cooling and relieving summer heat, eliminating vexation and reducing internal heat, and is better than the prior art.

The invention discloses a botanical beverage and a preparation method thereof. The botanical beverage comprises the following raw materials, by weight, 1-10 parts of honeysuckle flower, 1-30 parts of chrysanthemum, 1-15 parts of lotus leaf, 1-15 parts of haw, 1-10 parts of Lycium Chinense, 1-15 parts of Dried Longan Pulp, 1-15 parts of jujube, 1-15 parts of red ice, and 1-10 parts of licorice. The preparation method is characterized in that the preparation method comprises the following steps: 1, taking the raw materials expect the honeysuckle flower, the chrysanthemum and the lotus leaf, adding water, boiling for 1h, adding the honeysuckle flower, the chrysanthemum and the lotus leaf, continuously boiling for 30min, and filtering to obtain a filtrate; 2, adding white ground sugar having a weight of 3-5% of the weight of the filtrate, and uniformly stirring; and 3, packaging the sugar-containing filtrate obtained in step 2, disinfecting for 30min at 121DEG C to obtain the botanical beverage. The preparation method is mainly used to prepare the botanical beverage with the functions of blood enriching and face nourishing, lipid lowering and detoxifying, blood circulation activating and stomach warming.

The invention relates to a treatment method for a tobacco leaf, specifically to a pretreatment method of burley tobacco shred and application thereof in cigarette product, comprising the following steps: (1) preparing solution by water, honey and lactate in weight ratio 500: 5: 1; (2) adding the burley tobacco shred in the prepared solution in weight ratio of 1: 5, heating to boil, and boiling for 20-30 minutes; (3) cooling, filtering water solution, placing in an oven to dry until the water content is 12%, wherein the temperature of the oven is set as 50-60 DEG.C. The nicotine can be neutralized by utilizing the invention so that the flavor of the burley tobacco shred is sweet; after the burley tobacco treated by the scheme is added in the cigarette, the harmony of the chemical componentcan be improved, the compatibility of the burley tobacco and the cured tobacco can be improved so as to endow typical flavor to the cigarette. The sweet smell texture can appear and the impurity smell and irritant are obviously reduced under the condition of guaranteeing less cigarette coke tar.

The invention relates to a health-care beverage and in particular relates to a health care beverage made from pure natural materials. The health-care beverage is prepared by the steps of mixing spine date seeds, Indian buead and lily bulbs which are medicinal/edible dual-purpose traditional Chinese medicines in proportions and then mixing the medicine mixture with high-purity fructo-oligosaccharide and high-purity isomaltooligosaccharide. The health-care beverage is free of preservatives and chemicals, is a pure natural and raw type drink and a good food based on the perfect combination of the traditional Chinese medicine and modern high-tech biotechnology, can fully promote the growth of beneficial microflora in vivo (Bifidobacteria) and optimize the intestinal environment, and has an obvious effect of relieving constipation.

Disclosed is a composition for relieving and preventing hangover and, more specifically, a composition for relieving and preventing hangover, which includes Hovenia dulcis Thunb fruit extract, Rosa Roxburghii extract, Engelgardtia chrysolepis HANCE extract, rotus (Nelumbo nucifera Gaertner fruits) extract and nicotinic acid amide as active ingredients, and accelerates in vivo absorption/decomposition of alcohol after drinking, thereby helping to relieve and prevent hangover, as well as a beverage for relieving and preventing hangover including the same.

A honey-ginger beverage for treating cough, chronic gastritis and rheumatic arthritis is proportionally prepared from ginger, honey, fruit juice, crystal sugar and citric acid through squeezing ginger to obtain juice, mixing it with others, stirring, high-temp sterilizing, and cooling.

The invention discloses herb jelly which is prepared by the following raw materials according to the weight proportioning: 10-20% of honey, 0.02-1% of a stabilizer, 20-30% of starch, 0.5-1.5% of white granulated sugar and the balance of herb juice. The preparation method of the herb juice comprises the following steps of: crushing the herb, adding water in the herb, decocting the mixture until boiling, cooling the mixture, adding cellulose accounting for 0.35-0.45% by weight of the herb, extracting for 2-4h at the temperature of 50-60 DEG C and pH of 2-5.8, deactivating enzyme and filtering, and the filtrate is the herb juice. The herb jelly disclosed by the invention is smooth in taste and fresh and sweet in flavor and has rich honey fragrance. The contents of the effective ingredients of the herb in the invention are high, and the product has a healthcare function, so that the herb jelly is suitable for all kinds to people to eat.

The invention relates to a medicine used for treating chronic pharyngolaryngitis and vocal cord diseases. The medicine is prepared from main materials of folium perillae, saposhnikovia divaricata, reed rhizome, balloon flower root, creeping liriope, and raw licorice. Also, weeping forsythia fruit, wild mint herb, florist dendranthema, and Chinese globe flower can be contained in the medicine. The traditional Chinese medicine formulation provided by the invention has an advantage of comfortable mouthfeel. The medicine does not hurt the spleen and stomach, and can be taken for a long term. With the medicine, throat symptoms can be effectively released, and pharyngolaryngitis can be cured. With different preparation technology, the formulation can be prepared into oral preparations such as medicinal teas, particles, tablets, pills, and oral liquids; or preparations for local application, such as buccal tablets and aerosols. The medicine provides functions of lung facilitating, sore-throat relieving, body fluid regenerating, and heat relieving. The medicine is used for treating chronic pharyngolaryngitis and vocal cord diseases.

The invention relates to a food processing method, in particular to a preparation method of sweet soybean paste. The preparation method of the sweet soybean paste enables nutritive value and delicacy of the sweet soybean paste to be fully shown. The preparation method of the sweet soybean paste comprises the following steps (1) material selection: selecting high-quality wheat to process flour; (2) material steaming: steaming the flour; (3) indoor fermentation: cooling the steamed flour material to a normal temperature, inoculating aspergillus oryzae, placing steamed flour material with the aspergillus oryzae indoors to carry out forstarter propagation, and carrying out fermentation; and (4) outdoor fermentation: placing the indoor fermented flour material into a vat which is outdoor, pouring saline water into the vat, stirring the flour material into pieces by using a wooden stick, carrying out natural fermentation, and obtaining end products after two months. The preparation method of the sweet soybean paste has the advantages that any addition agent is not added in a preparation process of the sweet soybean paste, a product is natural, luscious in flavor, and full of nutrients, and has a special flavor when the sweet soybean paste is directly eaten and is eaten after being cooked. When the sweet soybean paste is used as a condiment, the sweet soybean paste is capable of increasing a delicate flavor, removing fishy smell, reliving greasy sense, and restraining bitter in raw materials of dishes. Operation of a sweet soybean paste technology is simple, and cost is saved.

The invention relates to a processing method of instant sweet potato, comprising: deep drying the washed fresh potato to attain fried potato which has crisp on the surface and been cooked and soft inner quick frozen or directly for standby; swathing the fried potato or quick frozen potato with hot syrup decocted, separating and cooling the swathed potatoes and knocking off the sugar barbed potatoes which have been cooled; selecting the sugar covered potatoes with uniform cover and regular shape to be packed. The product of potatoes produced by this method is a kind of instant food, and be preserved in temperature after quick frozen which can be eat directly or heated. And said potato is transparent with bright luster.

Production of longan wine is carried out by crushing dried longan containing superoxide dismutase, fermenting and filtering. It is nutritious and tastes good.

The invention relates to the field of food, and concretely discloses a center-supplementing qi-boosting heat-clearing spleen-fortifying health-preserving porridge and a preparation method thereof. The center-supplementing qi-boosting heat-clearing spleen-fortifying health-preserving porridge is prepared by boiling black rice, glutinous rice, red bean, mung bean, wheat pip, coix lacryma-jobi, peanut, jujube, Chinese yam and white sugar. The health-preserving porridge is prepared by boiling a plurality of carefully-selected medicinal and edible raw materials, the raw materials interacts and cooperatively give play to effects as food materials and medicinal materials. The porridge is fragrant and sweet in mouthfeel and unique in flavor, has both rice fragrance and bean fragrance, and is capable of supplementing the center and boosting qi, clearing heat and fortifying the spleen, and promoting digestion. The porridge highly fuses edible effect and medicinal effect, and satisfies demands of vast populations.

The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.

The invention relates to a fragrant and sweet corn chicken cutlet and a preparation method thereof. The fragrant and sweet corn chicken cutlet is prepared from the following raw materials in parts by weight: 200-210 parts of chicken, 22-25 parts of chicken bones, 18-19 parts of pig skin, 8-9 parts of salt soda water, 35-36 parts of Chinese penis fish, 30-32 parts of corn kernels, 4-5 parts of sesame oil, 10-11 parts of garland chrysanthemum, 10-14 parts of ham sausage, 2-3 parts of malt syrup, 20-22 parts of yoghourt, 40-45 parts of flour, 2-3 parts of platycladi seeds, 3-4 parts of cynomorium songaricum, 4-5 parts of radix aucklandiae, 4-5 parts of dandelion, 2-3 parts of manglietia fruit, 1-2 parts of viburnum foetidum wall and 8-9 parts of nutritional additives. The chicken and the chicken bones are taken as main raw materials, so that the chicken cutlet is richer in calcium than the traditional chicken cutlet; furthermore, the corn kernels are added into the chicken cutlet, so that the chicken cutlet not only is fragrant and sweet in taste, but also is rich in cellulose so as to stimulate gastrointestinal peristalsis; the traditional Chinese medicines such as the platycladi seeds are also used, so that the chicken cutlet has a function of relaxing bowel.

The invention discloses a water fennel healthful yogurt, which is prepared from the following raw materials by weight: 2-4 parts of a fruit and vegetable compound freeze-dried powder, 0.5-1 part of dandelion pollen, 1-2 parts of a royal jelly freeze-dried powder, 3-4 parts of a compound health extractive, 6-8 parts of sugar, a proper amount of yogurt fermentation bacteria, and 90-110 parts of fresh milk. The yogurt provided by the invention has specific light fragrance of dandelion pollen, sweet taste, rich nutrition, and efficacies of beautifying, health care as a diet therapy. Compared with the existing yogurt, the yogurt provided by the invention has reasonable and comprehensive nutrition; besides, through rational raw material proportion, the yogurt in the invention gains unique flavor and good taste.

The invention relates to health care red date premixing powder. The invention provides bread or cake premixing powder that enriches the blood, soothes the nerves and protects the health. The health care red date premixing powder provided by the invention uses soybean meal, red date powder, kelp powder, flour and the like as raw materials, has the functions of enriching the blood, soothing the nerves, nourishing the stomach and tonifying the spleen and the like and compensates the deficiencies that conventional premixing powder is free from the functions of enriching the blood, soothing the nerves and protecting the health. The technical scheme is that the premixing powder comprises 5-15% of soybean meal, 5-15% of red date powder, 5-15% of kelp powder and 55-85% of flour. The invention is comparatively comprehensive in nutrition, safe to eat, fresh and sweet to taste and has no poisonous and side effects and has the functions of enriching the blood, soothing the nerves, tonifying the middle-Jiao and Qi and nourishing the stomach and tonifying the spleen.

The invention discloses pseudo-ginseng and aloe milk tea comprising the following raw materials in parts by weight: 3-5 parts of pseudo-ginseng extract, 40-60 parts of fresh milk, 3-9 parts of tea powder, 20-36 parts of fruit juice, 6-10 parts of sugar, 0.2-0.8 part of emulsion stabilizer and 10-15 parts of aloe liquid. The pseudo-ginseng and aloe milk tea is prepared by adding green foods of pseudo-ginseng and aloe based on the traditional milk tea and has mellow taste and sweet mouth feel and is an ideal product of stopping bleeding, promoting blood circulation and dissipating blood stasis, eliminating swelling and relieving analgesic therapy, nourishing and invigorating, resisting fatigue, anoxia and aging, lowering blood fat and blood sugar, conditioning intestines and stomach, controlling constipation, beautifying and keeping facial appearance and boosting organism immunologic functions.

The patent relates to the domain of traditional Chinese medicine oral liquid for treating male overweight. The main raw material of oral liquid include 15g each of astragalus, menispermaceae, atractylodes macrocephala koidz, rhizoma chuanxiong and polygonum multiflorum and 30g each of alisma, raw hawthornfruit, miltiorrhiza, artemisia and buffalo horn, 10g epimedium brevicornum and 9g raw rhubarb etc as pure Chinese herbs. The oral liquid mainly treat male overweight, dropsy and so on, and it can improve immunity capability.

The invention provides a canned kudzu root and Chinese yam body-building cake. The cake is characterized in that 50-800g of canned kudzu root and Chinese yam body-building cake is prepared by adding water to 9-15g of kudzu root powder and 15-30g of Chinese yam powder and heating the mixture; and when the kudzu root powder and the Chinese yam powder are added, 0-100g of starch, 0-100ml of milk, 0-100g of sugar and 0-15g of respective foxnut, coix seeds or foreign coix seeds, tremella, gingkoes, longan pulp, coconuts, lotus seeds, Chinese chestnuts, mung beans, red beans, peanuts, corn, wheat and red dates, which are peeled, hulled or denucleated and purified or are cooked in sugar after being peeled, hulled or denucleated and purified, can be added. The canned kudzu root and Chinese yam body-building cake has fresh and sweet taste, is slippery and tasty, can appease hunger, has the functions of expelling pathogenic factors from muscles for clearing heat, engendering liquid and allaying thirst, promoting eruption, invigorating yang and relieving diarrhea, clearing and activating the channels and collaterals, alleviating hangover, tonifying spleen and nourishing stomach, engendering liquid and benefiting lung, tonifying kidney and arresting seminal emission, and is convenient to carry and long in preservation time. The plastic canned kudzu root and Chinese yam body-building cake can be preserved for one year and the metal canned kudzu root and Chinese yam body-building cake can be preserved for two years, without getting mildewed and deteriorated.

The invention provides a canned Chinese yam and lily body-building cake. The cake is characterized in that 40-800g of canned Chinese yam and lily body-building cake is prepared by adding water to 15-30g of Chinese yam powder and 6-12g of lily powder and heating the mixture; and when the Chinese yam powder and the lily powder are added, 0-100g of starch, 0-100ml of milk, 0-100g of sugar and 0-15g of respective foxnut, coix seeds or foreign coix seeds, tremella, gingkoes, longan pulp, coconuts, lotus seeds, Chinese chestnuts, mung beans, red beans, peanuts, corn, wheat and red dates, which are peeled, hulled or denucleated and purified or are cooked in sugar after being peeled, hulled or denucleated and purified, can be added. The canned Chinese yam and lily body-building cake has fresh and sweet taste, is tasty, can appease hunger, has the functions of tonifying spleen and nourishing stomach, engendering liquid and benefiting lung, tonifying kidney and arresting seminal emission, nourishing yin and moistening lung, clearing away the heart fire and calming the nerves, and is convenient to carry and long in preservation time. The plastic canned Chinese yam and lily body-building cake can be preserved for one year and the metal canned Chinese yam and lily body-building cake can be preserved for two years, without getting mildewed and deteriorated.

The invention discloses a milk flavor pecan. The milk flavor pecan is prepared from the following ingredients in parts by weight: 25 to 30 parts of condensed milk, 10 to 15 parts of whole milk powder, 5 to 10 parts of white granulated sugar, 2.5 to 3 parts of edible salt and 2.5 to 3 parts of cheese powder. According to the milk flavor pecan disclosed by the invention, during processing, the pecan is combined with a milk flavor, the steps of carefully selecting, cleaning, opening, baking at high temperature, soaking for getting tasty, pickling, drying and the like are adopted, and pure condensed milk, whole milk powder and cheese powder are added and combined for seasoning; besides, after the pecan is pickled, the pecan is dried by special gradient temperature, so that crispness of a product is guaranteed; the product is pure and full in milk flavor, and meets the requirement of a consumer on nutrition and the demands of the consumer on health and food safety.

The invention discloses health-preserving almonds yoghourt. The health-preserving almonds yoghourt is prepared from the following raw materials in parts by weight: 2-4 parts of fruit/vegetable composite freeze-dried powder, 0.5-1 part of broken-wall ganoderma spore powder, 1-2 parts of almonds powder, 3-4 parts of a composite nutrient extract, 6-8 parts of white sugar, 90-110 parts of fresh silk and a proper amount of yoghourt zymophyte. The health-preserving almonds yoghourt disclosed by the invention has special aroma of the almonds powder, and is sweet in mouthfeel and abundant in nutrition; and the yoghourt has dietary effects of cultivating life, preserving health and the like.

The invention provides a novel rice-steaming temperature-holding electric cooker which comprises a pot body and a pot cover. The pot body comprises a shell and an electric heating disc, an outer container is mounted in the shell, an inner container is mounted in the outer container, a gap between the outer container and the inner container forms a water tank, an air outlet is arranged in the inner container, an air inlet communicated with the water tank is arranged on an upper cover, a plurality of ventilation holes are formed in the inner wall of the upper cover, and a vacuum pump communicated with the water pump and a water storage bin connected with the water tank through a water pump are arranged in the shell. The electric cooker cooks uncooked rice through vapor without mixing the rice with water, a user can get cooked rice mild in hardness without accurately controlling a water-rice ratio, and the cooked rice is more fragrant and sweet in taste. Compared with existing electric cookers, the electric cooker has the advantages that dissipated steam in the process of cooking is reduced, and time for heating the water is short, so that energy conservation is realized to a great degree. By adopting a vacuum temperature-holding mode, heat loss can be avoided greatly; during temperature holding, energy consumption can be reduced, and the bottom of the rice can be avoided being hardened or sticking to the cooker.

The invention discloses a black sugar and ginger tea and a making method thereof. The black sugar and ginger tea is made from the following raw materials in parts by weight: 50-80 parts of ginger, 10-15 parts of rhizoma galangae, 10-20 parts of hawthorn, 5-10 parts of highland barley, 20-40 parts of black sugar, 40-55 parts of dateplum persimmon, 5-10 parts of stevia rebaudiana, 1-2 parts of rubiaceae borreria stricta, 3-5 parts of sow thistle, 1-2 parts of grapefruit leaves, 0.5-1 part of bunge pricklyash leaf, 1-2 parts of mint, 2-3 parts of burdock, 1-2 parts of broad bean leaves, 1-2 parts of polyalthia root and proper olive oil. According to the black sugar and ginger tea, the ginger and the dateplum persimmon are taken as main ingredients; the ingredients such as the black sugar are added, so that the black sugar and ginger tea is abundant in nutritional ingredients, and fragrant and sweet in mouthfeel; meanwhile, the burdock is added, so that the black sugar and ginger tea plays the effects of strengthening the immunity, preventing bacteria and cancers, inducing dieresis and relaxing the bowels; the stevia rebaudiana has the functions of nourishing yin to promote salivation, helping digestion, and promoting pancreas, spleen and stomach. Therefore, the black sugar and ginger tea is convenient to drink and beneficial to human health.

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

The invention discloses flower-flavored coconut loop chocolate and a preparation method thereof and relates to the technical field of food processing. The chocolate is prepared from the following raw materials in parts by weight: 38-40 parts of refined oatmeal, 3-5 parts of yacon micro-powder, 3-5 parts of shredded coconut, 2-4 parts of yam flour, 1-3 parts of bitter melon juice, 2-4 parts of jasmine petal powder, 2-3.5 parts of rose petal powder, 2-4 parts of sweet potato dietary fiber, 18-20 parts of a cocoa butter substitute, 1-2 parts of donkey-hide gelatin powder, 10-11.5 parts of non-dairy creamer, 2-4 parts of pine pollen, 11.5-12 parts of milk powder, 8-10 parts of whey powder, 2-4 parts of maltodextrin, and 1-3 parts of lecithin. As the rose petal powder and the jasmine petal powder are added into the chocolate, the chocolate has rich flower flavor while keeping own flavor, is faint scent and palatable, tastes sweet, is rich in flower flavor, and meets the requirement of mass customers.

The invention relates to lotus seed, white gourd and honey mooncakes and a preparation method thereof, and belongs to the technical field of food processing. Each of the lotus seed, white gourd and honey mooncakes specially consists of an oil coating material, a bakery shortening material and a filler, wherein the filler consists of 45-65 parts of minced white gourds, 4-8 parts of white gourd peel, 10-15 parts of lotus seeds, 15-25 parts of honey, 5-15 parts of glutinous rice starch, 1-2 parts of rapeseed oil, 4-6 parts of peanut kernels and 20-30 parts of water; an oil coating material consists of 35-45 parts of all-purpose flour, and 10-15 parts of lard; and the bakery shortening material consists of 25-35 parts of all-purpose flour, 15-25 parts of bakery shortening material lard, 3-5 parts of white sesame seeds and 1-3 parts of egg liquid. The preparation method of the lotus seed, white gourd and honey mooncakes comprises seven steps of preparing the filler and oil coatings, preparing the bakery shortening coatings, wrapping the filler, performing shaping, performing baking and performing packing. The filler is low in sugar and small in calorific value, after being eaten for a long term, the lotus seed, white gourd and honey mooncakes cannot cause obesity, and the filler contains minerals of zinc, ferrum and the like, so that the lotus seed, white gourd and honey mooncakes are beneficial for human bodies; the filler is good in fragrance and unique in mouth feel, and has certain effects of benefitting heat, removing summer-heat, promoting salivation, and quenching thirst.