129results about How to "The taste is moderately sweet and sour" patented technology

The invention relates to a natural marine animal peptide beautifying drink; the drink comprises the following components in percentage by weight: 1.0-10.0% of fish skin collagen, 1.0-8.0% of oyster peptide, 2.0-8.0% of honey, 0.1-2.0% of concentrated blueberry juice and 0.01-0.1% of vitamin C. The natural marine animal peptide beautifying drink contains peptide components which are very liable to be absorbed, therefore the natural marine animal peptide beautifying drink can enhance skin water-retaining property, compact skin, fade winkle and retard skin aging; in addition, the drink does not contain chemical preparations, and therefore the possible danger to human body caused by using chemical preparations is avoided.

The invention relates to a method for processing dried cherry tomatoes, which uses cherry tomatoes as raw materials and comprises the technical processes of cleaning, puncturing, hardening for color protection, rinsing, sugaring, drying, and the like. The dried cherry tomatoes obtained through the processes have the advantages of comparatively transparent appearance, no stickiness, no hardness, and moderate acid and sweet mouthfeel.

The invention discloses a preparation method of cranberry and cinnamon beer, and belongs to the technical field of beer preparation. Firstly, wheat malt, red malt, burnt odor malt and crystallized malt are proportionally crushed; water is added for saccharification so as to obtain malt juice; in the boiling process of the malt juice, lupulus and cinnamon are added; the lupulus is added in three stages; after rotary precipitation and cooling, S-189 beer yeast is inoculated; S-189 yeast and cranberry juice are added into a fermentation tank; oxygen is continuously charged to the material liquidso as to improve the dissolved oxygen quantity; after the temperature lowering, aging is performed to obtain the cranberry and cinnamon beer. The cinnamon and the cranberry juice are added into the beer; the special aroma can be added; the health care effects can also be achieved; the aroma of the malt and the lupulus is realized; the nutrition of the cranberry is also realized. The wine appearance is red; the foam is fine; the cup hanging effect is durable; the mouthfeel is unique; the sour and sweet taste is proper; the types of nutritive beer in China are enriched.

The invention discloses a low-lactose whey beverage and a preparation method thereof and belongs to the field of healthy beverages. 100ml of the low-lactose whey beverage comprises less than or equal to 1.20 grams of protein, less than or equal to 2.16 grams of lactose and less than or equal to 1.00 gram of fat, plays a role in relieving an untoward effect after people with lactose intolerance ingest the lactose and fills the blank of the low-lactose whey beverage in the domestic market. The method for preparing the low-lactose whey beverage has the advantages of simple process, easy operation, low cost and suitability for small-scale dairy plants. Simultaneously, the method opens up a new path for reasonable utilization of a cheese byproduct, namely whey, for large enterprises capable of producing cheese and provides an effective theoretical basis.

The invention relates to a resveratrol-containing mixture with the antidiabetic function and a solid beverage containing the resveratrol-containing mixture. The resveratrol-containing mixture comprises the following ingredients: resveratrol, grape seed extract, and apple extract. The mixture provided by the invention has the antidiabetic function which is obviously better than the antidiabetic function of any one of resveratrol, grape seed extract or apple extract when used separately, so that the mixture has a synergy effect.

The invention relates to a method for producing persimmon vinegar. The method is characterized by comprising the following steps: (1) cleaning persimmons, peeling, enucleating, and pulping the persimmons so as to prepare persimmon jam; (2) adding water, of which the volume is equal to that of rice flour prepared in advance, into the rice flour, moistening for 1h, then, adding rice bran, mixing uniformly, steaming for 1h, and stewing for 30-40 minutes; (3) taking out cooked materials, cooling to the temperature of 40 DEG C, and mixing with the persimmon jam and moldy bran; (4) blending to cool to the temperature of about 28 DEG C, introducing barm, putting into a fermentation tank, flattening and compacting fermented grains, sealing a tank opening with plastic cloth, and carrying out starch saccharification and alcoholic fermentation; (5) fermenting for about 3-5 days, blending raw bran and a vinegar mother into mature fermented grains, mixing uniformly, and then, carrying out acetic acid fermentation; (6) fermenting for 3-4 days, overturning the fermented grains, stacking until the fermented grains are mature, and then, flattening and compacting the fermented grains; (7) when the temperature of the fermented grains is reduced to room temperature, sealing with plastic cloth, and covering the plastic cloth with common salt by the thickness of 3-5cm; (8) ageing for one month, and then, carrying out vinegar drenching, sterilizing and clarifying, thereby obtaining a finished product vinegar.

The present invention provides an yoghurt basic material of layered flavourous fermented yoghurt. Its raw material includes the following ingredients: (by wt%) 68-95% of milk, 0.03-15% of sweetener, 3-15% of milk protein powder, 0.2-2.0% of thickening agent and 0.1-0.6 u / kg of lactics. Said invention also provides preparation method of said yoghurt basic material and layered flavourous fermented yoghurt produced by using said basic material.

The invention discloses a thickening agent. The thickening agent comprises the following components in percentage by weight: 50-70 percent of sodium carboxymethylcellulose, 10-40 percent of guar gum, 5-25 percent of xanthan gum, 0.1-10 percent of carrageenan and 0.1-10 percent of alpha-cyclodextrine. The thickening agent is prepared by mixing the components. The invention further discloses jam containing the thickening agent and a preparation method of the jam. The prepared jam can be applied to food such as dairy products containing fruits, fruit juice beverages, jam, jelly, candies, ice cream, ice cream bars, water ice, salad, cakes, baked food and stuffed food. The thickening agent has the characteristics of high transparency, high viscosity, good water retention performance and shear resistance; the jam, added with the thickening agent, is high in fluidity, high in uniformity, good in texture, low in cost and great in market promotion value, and the taste of fruit flavor is fully released.

Disclosed is solid beverage capable of protecting eyesight and a preparation method of the solid beverage. The solid beverage capable of protecting eyesight is characterized in that the preparation method includes steps of weighing from 3 to 14.9% of grape seed extracts, from 0.3 to 1% of lutein, from 0.3 to 1% of beta carotene, from 1 to 4% of chrysanthemum extracts, from 0.5 to 2% of bilberry extracts, from 10 to 20% of anhydrous citric acid and from 62 to 73% of dietary fibers by mass percent; crushing and sieving the anhydrous citric acid and the dietary fibers and sieving fine powder by a selected sieve with the mesh ranging from 40 to 80; proportionally weighing and uniformly mixing the grape seed extracts, the lutein, the beta carotene, the chrysanthemum extracts, the bilberry extracts and the like; adding water or alcohol used as adhesive into the fixed fine powder to form particles, and packaging the prepared particles into a small bag with the volume ranging from 5g to 10g after the particles are dried. The solid beverage prepared by medicine for preventing eyestrain in a combined manner has an excellent effect for protecting eyesight and preventing eyestrain.

The invention relates to a roselle-rose beverage and a preparation method thereof, belonging to the technical field of production of plant beverages. The roselle-rose beverage comprises the following raw material components in parts by weight: 1-30 parts of roselle, 1-10 parts of rose, 1-5 parts of gynostemma pentaphylla, 1-50 parts of fructo-oligosaccharide syrup, 1-3 parts of a sweetening agent, 0.01-0.05 part of a flavoring agent, 0.01-0.1 part of a thickening agent and 1-100 parts of sugar. The preparation method comprises the following steps: steeping, centrifugation, mixing, canning and sterilization. The roselle-rose beverage has remarkable treatment effects in aspects of weight losing, liver protection, aging resisting, blood fat reduction, beautifying and the like and is capable of removing black spots on skin, making the skin white and tender and helping resisting wrinkle after being usually drunk; after being drunk by liver and vital energy stagnation type obese patients, the weight losing effect can be promoted, and a bowel relaxing effect can be further achieved; the roselle-rose beverage is a good product for maintaining beauty, keeping young, reducing fat, sliming, protecting liver and preserving health.

The invention discloses a solid health beverage containing a resveratrol microcapsule and fructo-oligosaccharide. The solid health beverage is prepared from the following components: the resveratrol microcapsule, fructo-oligosaccharide, a blueberry extract and a grape seed extract. The solid health beverage has a special color similar with that of red wine after being brewed, has a moderate sour and sweet waste and has special aroma of the plant extracts. An experiment shows that the symptoms of hyperlipidemia are remarkably alleviated after volunteers with hyperlipidemia take the solid beverage, and the levels of cholesterol and triglyceride can be lowered.

The invention discloses a solid beverage with a senescence delaying effect and a preparation method thereof. The solid beverage is prepared from a grape seed extract, pome cactus powder, sea buckthornfruit powder, haematococcus pluvialis powder, roxburgh rose fruit powder, cranberry powder, pomegranate powder, cherry powder, lemon powder, grape powder and prebiotics. The effective rate of the obtained solid beverage for people with senescence symptoms reaches 90% or above, the accumulation of senescent cells in the body can be reduced, the immunity of the human body is improved, wrinkles, stains, poor sleep quality, poor physical strength and other symptoms caused by senescence are reduced, the raw materials are green, natural, free of side effects and suitable for long-time use, the solid beverage can be drunk after being brew in warm boiled water, the taste is moderate in sweetness and sourness, and the solid beverage is convenient to carry; the preparation method of the solid beverage is simple, easy to operate and implement and suitable for large-scale production of enterprises.

The invention discloses a preparation method of a chimonobambusa shoot spicy drink and a product of the preparation method. Chimonobambusa shoots are taken as raw materials; and juice and tissues of the chimonobambusa shoots are extracted and matched with a proper proportion of pepper juice and ginger juice and ingredients such as sugar, salt, white vinegar, citric acid, menthol, xanthan gum and the like, so that the spicy drink is developed. The spicy drink is unique in formula, simple in preparation process, fine and smooth in taste, moderate in sweetness, sourness and pungency, harmonious and soft in flavor and higher in healthcare function and is rich in dietary fiber. The problems of effective utilization and deep development of chimonobambusa shoot resources are solved, the disadvantages of spicy drinks reported by existing documents are made up as well, and a better market development prospect is provided.

The invention discloses a preparation method of novel honey ginseng slices, belonging to the field of the food processing technology. The preparation method of the novel honey ginseng slices comprises the following steps: soaking ginseng, slicing, adding sucrose solution, carrying out pasteurization, cooling, inoculating for fermentation, carrying out centrifugal separation on the ginseng slice and fermentation liquid, drying, and processing with honey by use of special sugar liquid and the ultra-high static pressure technology, thereby obtaining the finished honey ginseng slice. The prepared honey ginseng slice has the characteristics that the lactobacillus fermentation technology is introduced, the content of the bioactive substance in the honey ginseng slice is improved, the dryness reduction effect can be achieved, the mouthfeel is improved and the palatability is improved; besides, the ultra-high static pressure technology is adopted to achieve the purpose of hprocessing with honey, and the sterilizing technology is carried out simultaneously, therefore, the method develops a new way for the food processing technique.

The invention relates to juice drinks and particularly relates to apple juice drink. Aiming at solving technical problems, the invention provides the apple juice drink which adopts the technical scheme that the apple juice drink comprises the following raw materials by weight: 12 to 18 parts of apple concentrated juice, 15 to 24 parts of white sugar, 0.15 to 0.3 part of acesulfame, 0.05 to 0.15 part of APM (aspartame), 0.4 to 0.8 part of sodium cyclamate, 0.08 to 0.15 part of common salt, 0.4 to 1 part of stabilizer, 1 to 3 parts of citric acid, 0.2 to 0.6 part of sodium citrate, 0.2 to 0.6 part of essence B2450 and 0.3 to 0.45 part of essence B 24410, and the apple juice drink provided by the invention has a moderate acid and sweet taste, is suitable for people of all ages, and is an excellent product for relieving summer heat.

The present invention discloses a new-type jujube cake and its preparation method. The raw material formula of said jujube cake includes 40-60kg of jujube, 10-25kg of xylitol, 10-15kg of white granulated sugar and 2-5kg of citric acid. Said invention also provides the concrete operation steps of its preparation method.

The invention provides a fruit-shaped brown sugar and a preparation method thereof. The fruit-shaped brown sugar comprises, by mass, 82-92 parts of cooked syrup of the brown sugar with the concentration of 88-92 sugar brix, 4-6 parts of roselle, 1-3 parts of diced shaddock ped, 1-3 parts of diced mango, 1-3 parts of diced lemon and 1-3 parts of diced apple; the cooked syrup of the brown sugar is prepared by the decocting of sugarcane liquid or the brown sugar with water. The fruit-shaped brown sugar has novel originality and unique taste, various kinds of nutritional ingredients are reasonablymatched to provide balanced nutrients for the health of bodies of people. The preparation process of the fruit-shaped brown sugar is scientific and reasonable, not only is the appearance of finishedproducts beautiful and attracting, but also the nutritional ingredients and properties and states of various kinds of fruits are better retained.

The invention provides a fermented soybean processing wastewater lactic acid beverage and a preparation method thereof. The fermented soybean processing wastewater lactic acid beverage comprises the following components in parts by mass: 10-50 parts of fermented soybean processing wastewater, 4-12 parts of white sugar, 5-25 parts of red jujube juice obtained by leaching in a water-material ratio being 1 to 10, 5-25 parts of rhizoma polygonati odorati juice obtained by leaching in a water-material ratio being 1 to 40, and 20-76 parts of drinking water. According to the peptide, red jujube and rhizoma polygonati odorati beverage provided by the invention, the fermented soybean processing wastewater is added, the fermented soybean processing wastewater, red jujubes and rhizoma polygonati odorati are used as raw materials, and the composite type fermented soybean processing wastewater lactic acid beverage which concurrently has the special flavor of the fermented soybean processing wastewater, the special flavor of the red jujubes and the special flavor of the rhizoma polygonati odorati is researched and developed, so that the kinds of lactic acid beverages can be enriched, the nutritive efficacy of the fermented soybean processing wastewater, the nutritive efficacy of the red jujubes and the nutritive efficacy of the rhizoma polygonati odorati are fully exerted, the fermented soybean processing wastewater lactic acid beverage concurrently has treble advantages of beneficial components of the rhizoma polygonati odorati, the beneficial components of the red jujubes and the beneficial functions of lactic acid fermentation, the soybean processing wastewater as bean curd production wastewater can be effectively and comprehensively utilized, and the fermented soybean processing wastewater lactic acid beverage has the characteristics of being moderate in sour and sweet degree, good in mouth feel, fine, smooth and gentle.

The invention discloses a solid beverage with an antioxidant function and a preparation method thereof. The solid beverage with the antioxidant function is prepared from ginseng extracts, poria cocosextracts, licorice root extracts, fructus lycii extracts, pagodatree flower bud extracts, olea europaea fruit extracts, yeast extracts and haematococcus pluvialis extracts. The effective rate of the solid beverage on people who have senile symptoms reaches 90% or above, accumulation of senile cells in vivo can be reduced, the human immunity is improved, wrinkles, stains, xerosis cutis, poor sleepquality, poor physical power and other the symptoms caused by senility are attenuated, raw materials are green and natural, and the solid beverage is free of side effects and suitable for being drunkfor a long time. The solid beverage can be drunk after being brewed with warm water, the solid beverage has a moderate sweet and sour taste, the solid beverage is convenient to carry. The preparationmethod is simple, operation and implementation are easy, and the solid beverage is suitable for large-scale enterprise production.

The invention discloses a method for preparing seed melon fruit juice beverage from seed melon juice. The method comprises the following steps of: mixing melon juice with cane sugar and citric acid; deoxidizing in vacuum and concentrating to 5-6 times; adding protein sugar and edible essences for burdening; and fully diluting, sterilizing, filling, sealing and cooling to obtain the seed melon fruit juice beverage which has an attractive appearance, good mouthfeel and good flavor. Or the method comprises the following steps of: mixing melon juice, cane sugar, citric acid and protein sugar; deoxidizing in vacuum and concentrating to two times; and momentarily sterilizing at ultrahigh temperature, cooling, filling aseptically and sealing to obtain the seed melon fruit juice beverage which has an attractive appearance, good mouthfeel and good flavor. A technology disclosed by the invention is suitable for small-scale processing as well as large-scale full-mechanical automatic production.

The invention mainly relates to the technical field of food processing and discloses a fermentation method of selenium-rich pear residues. The fermentation method comprises pear residue collection, pear residue digestion, alcoholic fermentation, acetic acid-based initial fermentation, acetic acid-based post-fermentation, flavor blending and packaging. The method is simple and fully utilizes selenium-rich pear residues. The produced selenium-rich pear vinegar is rich in nutrients and has selenium content of 12.6 micrograms / 100 grams. The fermentation method changes wastes into valuables, saves a production cost, and improves economic income by 18.3%. The selenium-rich pear residues are directly added into a vitamin C solution so that nutrition is improved, pH is reduced, dissociation of selenium in the solution is promoted, and pear residue browning is inhibited. Through UV irradiation, growth of infectious microbes is inhibited, pear residue decay is avoided and a fresh taste is kept. A compound enzyme is added into the pear residues so that a pear residue structure is destroyed, a juicing rate and an active ingredient extraction rate are improved, selenium content of the fermentation product is increased and a production cost is greatly reduced.

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

The invention relates to a unique taste dairy product with reducing pathogenic fire and nutrition function, and a preparation method thereof. With the invention, pear juice, sugar-cane juice and water chestnut juice are added to milk to prepare the unique taste dairy product with good reducing pathogenic fire and rich nutrition. During preparing the dairy product, mung bean can be directly used, such that utilization rate of the mung bean is improved, manufacture cost is reduced, and loss of nutritional ingredients of the mung bean is avoided so as to further improve effects of reducing pathogenic fire and the nutrition function of the dairy product provided by the present invention. In addition, the dairy product provided by the present invention has rich milk flavor, fresh fruit aroma, moderate sour and sweet taste, and unique taste.

The present invention discloses a honey pomelo concentrated drink. The honey pomelo concentrated drink is processed by a first step of cleaning a pomelo, shredding pomelo outer skin into fine shreds, cooking the shreds in salt water for 10 minutes, and soaking the cooked shreds in water for 1 hour; a second step of stripping the pomelo flesh off the pomelo, removing threads on the pomelo flesh, putting the pomelo flesh into a pot, adding appropriate amount of crystal sugar to the pot and cooking the pomelo flesh for 1 hour; a third step of taking out the processed pomelo skin in the first step and putting the processed pomelo skin into the pot, carrying out decocting until the materials in the pot become thick and sticky and turning off the fire; a fourth step of bottling the product obtained in the third step after the product is naturally cooled, putting honey at the mouth of the bottle for sealing, and preserving the product by means of cold storage. The honey pomelo concentrated drink can be directly drunk after being diluted with water according to a ratio of 1: 5 (add cold water in summer, heated water in winter). The honey pomelo concentrated drink has a moderate sweet and sour taste, is suitable for people of all ages, can be drunk by the aged or intolerant people conveniently, is simple to process, free of additives, and particularly convenient to make at home.

The invention relates to a method for preparing a bergamot fruit mooncake. The method comprises the following steps: based on the fact that traditional high-sugar lotus paste stuffing is replaced with low-sugar lotus paste, adding a certain amount of pickled bergamot fruit jam / bergamot fruit particles when the stuffing is removed from a pan; stirring, mixing evenly and cooling to prepare bergamot fruit stuffing; wrapping the stuffing with a syrup wrapper, forming, roasting, cooling and packing to prepare the bergamot fruit mooncake. The method is improvement on the basis of a traditional stuffing processing technology. The preparation method has the characteristics of mature process, simple equipment, easy production and safe operation; the bergamot fruit mooncake prepared by the method has the characteristics of natural color and luster, unique flavor, abundant nutrient, low sugar and low heat, and is healthy and hygienical. The preserved fruit of the bergamot fruit is innovatively applied to a traditional baked food, so that the novel characteristic baked food ingredient is provided; the comprehensive utilization way of resources of characteristic fructus citri sarcodactylis in Guangdong province can be expanded; the health mooncake variety is enriched; and the method has a wide market prospect.

The invention discloses a weight-reducing drink for young women. The drink is prepared from the following materials in parts by weight: 15-20 parts of barbary wolfberry fruit, 15-20 parts of Chinese yam, 15-20 parts of red dates, 8-12 parts of lotus leaf, 10-15 parts of hawthorn fruit, 6-10 parts of pawpaw fruit, 5-8 parts of glossy privet fruit, 10-15 parts of liquorice and 25-30 parts of honey. The invention also discloses two preparation methods. According to the invention, the composition of the materials mainly aims at benefiting, expelling toxin, delaying senescence, regulating blood lipids, reducing blood glucose and cholesterol, promoting hematopoiesis, removing thick grease and reducing grease; with combination of nourishing and diminishing, after being drunk everyday, the drink is beneficial to body health, can strengthen the spleen and stomach, cannot affect appetite, can detoxify, tonify kidney and promote production of body fluid and benefit qi, is moderate in sour and weet taste, is suitable for the physiological needs of young women, and can achieve the effect of reducing weight while enabling young women to keep fit with diet.

The invention discloses an artificial bezoar, which comprises the following components in parts by weight: 5-10 parts of taurine, 15-25 parts of bovine bile powder, 3-6 parts of cholic acid, 3-6 parts of zinc sulfate, bilirubin 3‑6 parts, calcium gluconate 25‑35 parts, hyodeoxycholic acid 25‑35 parts, cholesterol 3‑6 parts, starch 5‑9 parts, etc. The preparation method includes: (1) Weighing and ball milling the substances except starch, amylase, snow pear juice and honeysuckle extract respectively; (2) mixing the starch, snow pear juice and honeysuckle extract according to the formula and placing 2h; (3) Mix the remaining substances except ox gall powder, stir for 40-60min, then add ox gall powder, and stir for 30-40min; (4) Add the result of step (2) to the result of step (3) In, stirring for 20‑30min, prepared. The product can cover glutinous, fishy and bitter tastes, has simple preparation method, low cost and can be industrialized.

The invention belongs to the food field of dairy products, and discloses a stirred roxburgh rose flavor yogurt. The stirred roxburgh rose flavor yogurt is prepared from the following ingredients in parts by mass: 15-20 parts of roxburgh rose, 2-5 parts of honey, 70-80 parts of raw milk, 3-8 parts of sucrose, 0.1-0.5 parts of stabilizer and 1-5 parts of leavening agent; the stirred roxburgh rose flavor yogurt adopts the roxburgh rose fruit as the main ingredient to prepare the stirred roxburgh rose flavor yogurt by mashing the roxburgh rose fruit, adding activated microzyme for fermentation toproduce fermented juice and adding the fermented juice into yogurt slowly and conducting post-maturation; The stirred roxburgh rose flavor yogurt is of fine, even and smooth texture and of good tasteand flavor.

The invention discloses a compound wild berry enzyme. The compound wild berry enzyme contains the following raw materials in parts by weight: 30-50 parts of a wild berry composition, 10-30 parts of honey, 100-150 parts of water, 0.5-1.0 part of saccharomycetes, 0.6-1.0 part of acetic acid bacteria and 0.8-1.2 parts of lactic acid bacteria, wherein the wild berry composition is a mixture of blueberry, raspberry, blackcurrant, malus pallasiana, jujube seed, smelly plum and lonicera edulis. According to the compound wild berry enzyme and a preparation method thereof, seven wild berries are selected as raw materials, and the prepared enzyme is not only extremely good in taste, but also rich in multiple probiotics, and has the effects of inspiring the qi, enriching the blood, purifying the blood, reducing the blood fat and resisting the ageing.

The invention discloses a making method of Qinghua pear syrup, relating to the technical field of food production processing. The making method comprises the following steps of: respectively putting folium eriobotryae and liquorice root into water, heating until boiling, decocting at a temperature of 80-100 DEG C for 1-3 hours, and filtering to obtain folium eriobotryae water and liquorice root water for later use; making Qinghua pears with removed cores, and Chinese yam into thin syrup; adding lily root flour in the thin syrup, and cooking at a temperature of 60-80 DEG C for 30-45 minutes; and adding the eriobotryae water, the liquorice root water, passion fruit juice ginger juice, honey, red sugar and rock candy, keeping at a temperature of 60-80 DEG C and continuously stirring for 10-30 minutes, and then discharging to obtain the Qinghua pear syrup. Compared with the prior art, the making method has the advantages that a new Qinghua pear deep processed product is developed, fresh Qinghua pears are effectively distributed and consumed, and thus the industrialized development of the Qinghua pears is favorably promoted, and the economic income of fruit growers is increased; and the Qinghua pear syrup is high in nutritive value, is pleasant in sweetness and sourness, and thick in flavor, has health care effects of moistening lung to arrest cough, tonifying spleen and qi, and the like, is suitable for people of all ages, and is suitable for daily health maintenance.