31results about How to "Unique flavor" patented technology

The invention relates to the technical field of tea watering, and discloses a tea watering device which comprises a processing box, the back of the processing box is fixedly connected with a water tank, the top of the water tank is communicated with a plurality of spray pipes, the spray pipes extend into the processing box, and inverted-T-shaped sliding grooves are formed in the left side and the right side of the processing box respectively. Reciprocating swinging of a rectangular shaft can drive a spraying pipe to swing, reciprocating swinging of a spraying head can expand the spraying coverage range, water is more evenly distributed on the surfaces of tea leaves, left-right movement of a moving sleeve can drive the spraying pipe to move left and right, and therefore the spraying range of the tea leaves is widened, and the tea leaves can make full contact with the water; after the tea leaves are in full contact with water, hydrolase can be activated by full contact with the water, macromolecular substances such as protein and polysaccharide in the tea leaves can be decomposed into micromolecular substances such as amino acid and monosaccharide by the hydrolase, and the taste and aroma components of the tea leaves are increased.

The invention belongs to the technical field of food processing, and particularly relates to an extraction process of turnip seed oil and an effective component composition of the turnip seed oil. The invention relates to an extraction process of turnip seed oil, which comprises the following steps: performing staged fermentation pretreatment on turnip seed broken cell walls by using a plurality of microbial strains, and then extracting grease by combining with a nano SiO2 (at) SDS composite active agent and ionic liquid synergistic ultrasonic treatment. Through staged fermentation pretreatment and the synergistic effect of the nano material and the ionic liquid, the extraction efficiency and quality of the turnip seed oil are greatly improved; firstly, cell walls and internal components are gradually degraded by utilizing aspergillus niger, aspergillus oryzae, bacillus licheniformis, lactic acid bacteria and saccharomycetes, grease is released, and the stability of the grease is improved; then, the extraction process is further optimized by a composite active agent formed by nano silicon dioxide and lauryl sodium sulfate and 1-butyl-3-methylimidazolium acetate, and the efficiency is enhanced through ultrasonic treatment;

The invention discloses salt baked flavor chicken energy chewable tablets and a preparation method thereof, and belongs to the technical field of food processing. The chewable tablet consists of the following components in percentage by weight: 20-40 parts of salt roasted chicken powder, 25-50 parts of an energy supplement, 0.1-0.5 part of composite vitamins, 10-30 parts of an excipient, 0.5-2 parts of a flavoring agent, 0.1-0.5 part of an antioxidant, 1-3 parts of magnesium stearate and the balance of deionized water. The salt-baked chicken powder is prepared by taking chicken breast as a raw material, rolling, kneading and pickling with a salt-baked flavor pickling solution, steaming, drying and pulverizing. According to the invention, the salt baked flavor and the nutrition of chicken are combined, the salty and fragrant flavor and balanced nutrition are combined, rapid and lasting energy supplementation can be realized, the chewable tablet is portable to eat, is subjected to dry granulation, low-temperature sterilization and aluminum foil packaging, has long shelf life, adopts a natural flavoring agent, is high in safety, and is suitable for various energy supplementation scenes such as sports, offices, outdoors and the like.

The invention discloses a preparation method of double-shaddock-peel dry sauce for sour and hot bailing noodles, and belongs to the technical field of food processing, the method comprises the following steps: (1) shaddock peel treatment: washing shaddock peel, removing white pulp, cutting the shaddock peel into shreds, uniformly mixing a debitterizing agent with the shaddock peel shreds, kneading, then standing, and drying after the treatment is completed to obtain shaddock peel powder; rubbing again to remove the debitterizing agent on the surface of the shredded shaddock peel, and then cleaning and draining for later use; (2) fruit treatment: peeling and denucleating apples and pears, cutting the apples and pears into small blocks, and mashing the small blocks with a blender to obtain fruit puree; (3) chili treatment: removing pedicles of chilies, washing, airing and chopping to obtain chopped chilies; (4) mixed fermentation: uniformly mixing the treated shredded shaddock peel, fruit puree and crushed chili to obtain a mixture, uniformly mixing the mixture with sugar, salt and vinegar, putting the mixture into a sealed container for fermentation, and regularly stirring in the fermentation process; and (5) sterilizing and packaging: after fermentation is completed, sterilizing the sauce, cooling the sterilized sauce to room temperature, and sealing and packaging, so that the problem that the bitterness of the shaddock peel affects the taste of the sauce is solved.

The present application relates to the technical field of litchi deep processing, and particularly relates to a litchi yellow rice wine and a preparation method thereof; fermentation conditions are as follows: a litchi dry matter addition amount is 25%, a wheat starter addition amount is 8%, a T3 wine starter addition amount is 0.5%, and a solid-liquid ratio is 1 (mL / g); the litchi yellow rice wine brewed by the present application has an alcohol content of 18.2%vol, a total sugar content of 1.47g / L, a sensory score of 91.7, a total acid content of 6.76g / L, and a pH value of 4.54, all of which meet the requirement range of the total acid, the total sugar and the pH value in the national standard GB / T 13662-2008 "Yellow Rice Wine", the litchi yellow rice wine presents a red-brown amber color, the wine liquid is clear and lustrous, the taste is sour and mellow, the litchi yellow rice wine has the harmony of the mellow aroma of yellow rice wine and the rich litchi fruit aroma, and is a fruit-flavored yellow rice wine with unique flavor.

This invention relates to a compound powder of highland barley seedlings for promoting bowel movements, its preparation method, and its applications. The raw materials include highland barley seedling powder, fructooligosaccharides, matcha powder, and compound probiotic powder. Excipients are then added to formulate it into solid beverages, compressed candies, jellies, and gummies. Animal experiments have verified that the compound powder of highland barley seedlings of this invention can significantly promote intestinal peristalsis and defecation in mice with constipation, effectively repair the intestinal immune barrier, significantly increase serum gastrin (MTL) levels, and significantly reduce vasoactive peptide (VIP) levels, thereby effectively improving constipation symptoms. The compound powder of highland barley seedlings of this invention is safe, readily available, and has no side effects. The components work synergistically, possessing a unique flavor and taste. It has significant bowel-regulating and laxative effects, and low doses are sufficient to achieve the desired effect, making it of great application value.

The application belongs to the technical field of food fermentation, and particularly relates to craft beer prepared only from highland barley and a preparation method thereof. The preparation method comprises the following steps: crushing highland barley malt, adding aspergillus oryzae, adding sterile water for preheating, then performing two-stage saccharification, terminating the reaction after the two-stage saccharification is completed, filtering and collecting wort; boiling the wort, adding hops before the boiling is completed, and performing precipitation after the boiling is completed, collecting liquid, and obtaining boiled wort; adding lager yeast into the boiled wort, performing main fermentation, cooling, standing and coarse filtering, and obtaining main fermentation liquor; performing aging fermentation on the main fermentation liquor, and obtaining the craft beer. The preparation method of the craft beer prepared only from highland barley provided in the application optimizes the production process, successfully solves the problem of excessively high content of beta-glucan in highland barley malt, and thus a novel craft beer is obtained.

The invention relates to the technical field of tea production and processing, in particular to a green-keeping, bitter-reducing and freshness-increasing matcha production method which comprises the following steps: selecting a tea tree variety for planting, performing compensation fertilization, and shading and covering in the growth process to obtain fresh tea leaves; the collected fresh tea leaves are sequentially subjected to steam fixation, cooling and scattering, segmented baking, stem and leaf separation, drying, aging and alcoholization, impurity separation, low-temperature grinding and refining, and then the green-keeping, bitter-reducing and freshness-increasing matcha is prepared. Wherein the step of shading and covering is that overhead type shading and covering are carried out when one bud and two leaves grow on a tea tree, gray and blue polyethylene fiber nets are selected, the shading rate is 90%-95%, and fresh tea leaves are picked in two weeks to three weeks from the beginning of shading and covering; wherein in the low-temperature grinding, graphite is adopted for grinding and refining at the indoor temperature of 20 DEG C or below and the relative humidity of 50% or below; the method disclosed by the invention can improve the contents of amino acid and chlorophyll in the matcha, reduce the content of tea polyphenol and improve the nori fragrance of the matcha.

The invention discloses a method for preparing fresh rice wine by using high-voltage pulse electric field sterilization. The method comprises the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) uniformly mixing the cooked glutinous rice with 0.1-0.3% of distiller's yeast based on the weight of the glutinous rice, fermenting at 28-30 DEG C for 2-3 days, adding water 1-4 times the weight of the glutinous rice, stirring evenly, continuing to ferment for 2-7 days, terminating the fermentation, and separating to obtain fermented wine liquid; 3) placing the fermented wine liquid in a high-voltage pulse electric field for sterilization treatment to obtain fresh rice wine, wherein the pulse electric field strength is 30-40 kV / cm, the number of pulses is 50-100, the pulse width is 10-40 μs, the pulse frequency is 500-1000 Hz, and the processing time is 100-150 μs. The invention adopts high-voltage pulse electric field sterilization to avoid the inactivation of sucrose invertase due to heat. The prepared rice wine has a fresh taste, delicious flavor and rich nutrition, solves the long-standing contradiction that the rice wine tastes stale and the fresh taste can not be preserved for a long time, and provides a new type of rice wine category that meets the health concept of modern consumers.

The application belongs to the technical field of microorganisms, and relates to a pasteuria delbruekii strain and application thereof in beer brewing. The application provides three new pasteuria delbruekii strains QBS-SP-2-2, JPC-B-4-2 and ZM-B-12-2, and the preservation numbers thereof are GDMCC 68211, GDMCC 68212 and GDMCC 68213 respectively. The application further provides a fermenting agent containing the above strains, a method for brewing beer by using the above strains, and application of the above strains in brewing beer. The strains of the application are low-temperature resistant, high-sugar resistant, fast in fermentation speed, short in cycle, and unique in flavor.

The invention belongs to the technical field of food, and particularly relates to a creamy white bean paste cheese pastry and a preparation method thereof.The creamy white bean paste cheese pastry is prepared by the steps that high-gluten flour, low-gluten flour, anhydrous cream and apple enzymes are used as main materials to prepare an oil crust, the low-gluten flour and ghee are used to prepare an oil core, and the oil core is wrapped, overlapped and rolled to prepare an outer crust; according to the present invention, the cream cheese and the creamy white bean paste stuffing are matched with the inner stuffing prepared from the creamy white bean paste stuffing, the natto and the cream cheese, the inner stuffing is rich in layer and diversified in taste, not only the creamy white bean paste stuffing, the natto and the cream cheese with rich milk fragrance are provided, the crust is crisp, fresh and fragrant, the crust is fragrant, crisp, light and thin, the stuffing is unique in flavor, soft in texture, good in taste and high in nutritional value, and the production method is simple and convenient to operate.

The invention relates to the technical field of tea making, and discloses a polymorphic bio-enzyme preparation for improving dark green tea quality and a tea making process, the polymorphic bio-enzyme preparation contains tannase, polysaccharide hydrolase, polyphenol oxidase, protease and the like, the polysaccharide hydrolase comprises cellulase, pectinase, beta-glycosidase or amylase, and the polyphenol oxidase comprises cellulase, pectinase, beta-glycosidase or amylase. The enzyme is subjected to crosslinking-embedding-crosslinking immobilization treatment, is compounded with bacillus natto fermentation liquor and high-temperature aroma-enhancing yeast fermentation liquor, and is applied to a dark tea making process, so that the thermal stability and storage stability of the enzyme are improved, and the enzyme activity is improved; the content of aroma substances such as beta-linalool, geranyl acetone and dihydroactinidiolide can be increased in the fermentation process, so that the problem of bitterness of the dark green tea is solved, the quality of the dark green tea is greatly improved, and the method has very good popularization and application values; the process is simple, easy to operate and suitable for large-scale production and use.

This invention discloses a brewing method for "Lanzhongyin" craft beer, possessing a unique flavor, belonging to the field of beer brewing technology. This method uses water, Australian barley malt, Australian wheat malt, and oat flakes as base ingredients, combined with liquid yeast and imported hops. It emphasizes the addition of bitter orange peel and coriander seeds as flavor modifiers. Through optimized processes such as saccharification, boiling, fermentation, and aging, the refreshing fruity aroma of bitter orange peel and the unique spiciness of coriander seeds are deeply integrated, solving the technical problems of existing craft beers having a single flavor profile and insufficient complexity. The "Lanzhongyin" craft beer brewed by this invention has a refreshing and smooth taste, combining the richness of malt, the delicate aroma of hops, and the unique complex flavor brought by bitter orange peel and coriander seeds. It has high flavor recognition, a simple and controllable process, is suitable for large-scale production, and enhances the product's market competitiveness.

The invention relates to lactobacillus plantarum ST8 and a preparation method of a leaflet broadleaf holly leaf beverage fermented by the lactobacillus plantarum ST8, and belongs to the technical field of food. Comprising the following steps: weighing small-leaf broadleaf holly leaves, adding ultrapure water, heating and boiling, filtering, collecting tea water, adding sugar, fully dissolving, sterilizing, inoculating Lactobacillus plantarum ST8, fermenting at constant temperature, and aseptically filling. According to the invention, the small-leaf broadleaf holly leaf is combined with a probiotic fermentation technology, so that the functional beverage with the effects of resisting oxidation, relieving hyperuricemia and regulating blood sugar is invented, various nutritional ingredients rich in the small-leaf broadleaf holly leaf and the healthy efficacy of probiotics are supplemented, more comprehensive health support is provided for human bodies, and the application prospect is wide.

The invention relates to a preparation method of an abalone meat sausage, which comprises the following steps: S1, tenderizing abalones: tenderizing pretreated abalones in a water bath heating manner to obtain tenderized abalones; s2, preparing the flavoring substance with the abalone flavor: carrying out alcohol decoloration on the pretreated abalone viscera by adopting edible alcohol to obtain protein liquid, then carrying out protease enzymolysis on the protein liquid to obtain enzymatic hydrolysate, then carrying out deodorization treatment on the enzymatic hydrolysate by adopting activated carbon, and finally carrying out Maillard reaction on the obtained deodorized enzymatic hydrolysate to obtain the flavoring substance with the abalone flavor. The flavoring substance containing the abalone flavor is obtained; s3, preparing the abalone meat sausages: dicing the tenderized abalones, uniformly mixing the diced abalones with seasoning meat paste, and adding the flavoring substances with the abalone flavor to obtain the abalone meat sausages. The processing technology is simple, the obtained abalone meat sausages have the advantages of unique flavor, high nutritional value, good taste and the like, and large-scale production is easy to realize.

The application discloses a bamboo-leaf steamed bun and a kind of flour, and belongs to the technical field of flour processing.The bamboo-leaf powder and high-gluten wheat flour are used as main raw materials, and black sesame seeds and pumpkin kernels are used as nutritional auxiliaries, and then the dough is mixed with an appropriate amount of drinking water, and through the process steps of accurate proportioning of raw materials, optimization of raw material pretreatment, dough mixing, fermentation, shaping and steaming, the bamboo-leaf steamed bun and various kinds of flour with unique flavor, rich nutrition and excellent taste are prepared.The application breaks through the technical defects of traditional white flour food with single nutrition and monotonous flavor, and uses the natural nutritional components and fresh fragrance of bamboo leaves, and the nut nutrition of black sesame seeds and pumpkin kernels to realize the synergistic complementation of food nutrition.The prepared flour has soft and delicate taste, and the wheat flavor is mixed with the fresh fragrance of bamboo leaves, and the flour is rich in dietary fiber, various vitamins, minerals and nut fatty acids, so that the nutritional value is greatly improved, and the flour is suitable for various kinds of flour products such as steamed buns, twisted buns and cakes.

The invention discloses sweet potato leaf tabletted sweets rich in dietary fibers and a preparation process of the sweet potato leaf tabletted sweets. Comprising the following raw materials in parts by weight: 68.6-84.8 parts of sweet potato leaf powder; 10 to 20 parts of a filling agent; 3-7 parts of an adhesive; 1-2 parts of a lubricant; 0.6 to 1.2 parts of a sweetening agent; the sweet potato leaf powder is prepared by performing far infrared drying on vegetable sweet potato leaves and then performing crushing treatment.The prepared tabletted candy has remarkable advantages in the aspects of nutritional value and health efficacy, can resist oxidation, maintain bone health, maintain intestinal health, maintain cardiovascular system health, resist inflammation and resist obesity, and has the advantages of being free of toxic and side effects, free of side effects and the like. The beverage also has the advantages of convenient carrying, unique taste, good stability and the like.

The invention relates to the technical field of wine brewing, and discloses brandy prepared by distilling blueberry wine residues and a brewing process of the brandy. The brewing process comprises the following steps: crushing blueberries, fermenting with saccharomyces cerevisiae, and separating to obtain blueberry wine and primary blueberry wine residues; continuously fermenting the primary blueberry wine residues to obtain secondary blueberry wine residues after fermentation; carrying out primary distillation on the secondary blueberry wine residues; collecting a primary foreshot, a primary wine body and a primary after-run after the first distillation; performing secondary distillation on the primary foreshot and the primary after-run, and collecting secondary foreshot, secondary wine body and secondary after-run after the secondary distillation; the primary wine body and the secondary wine body are subjected to third distillation, third foreshot, third wine body and third after-run after the second distillation are collected, and the third wine body obtained through the third distillation is the finished product brandy. According to the method, the wine residues are brewed into the brandy, so that the value of the blueberries is fully played, the resource utilization maximization is achieved, the cost is saved, and the environmental pollution is avoided.

The invention belongs to the technical field of food, and particularly relates to a Ma Ji pie and a preparation method thereof.The Ma Ji pie is prepared by the steps that high-gluten flour, low-gluten flour, anhydrous butter and apple enzymes serve as main materials to be prepared into an oil crust, low-gluten flour and ghee are prepared into an oil core, the oil core is wrapped, stacked and rolled into an outer crust, and the outer crust is matched with stuffing prepared from mung bean paste, red bean paste, mochi, dried meat floss and egg yolk; the mochi cake is rich in stuffing layer and various in taste, not only has mung bean stuffing and red bean stuffing, but also has elastic mochi sandwich, the crust is crispy, fresh and fragrant, the crust is crispy, light and thin, the stuffing is unique in flavor, soft in texture, good in taste and high in nutritional value, and the manufacturing method is simple and convenient to operate.

The invention discloses sliced roxburgh rose dried pork and a preparation method thereof, and is characterized in that the sliced roxburgh rose dried pork is prepared from the following main materials in parts by weight: 90-110 parts of lean pork and 10-15 parts of preserved roxburgh rose; and the auxiliary materials are prepared from 20-25 parts of white granulated sugar, 5-8 parts of barbeque sauce, 3-5 parts of eggs, 3-5 parts of fish sauce, 0.2-0.5 part of solid compound seasoning, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of white pepper powder, 0.2-0.4 part of ethyl maltol, 0.1-0.3 part of composite phosphate, less than 0.2 part of sodium diacetate, less than 0.1 part of D-sodium erythorbate and less than 0.05 part of monascus red. The special fruit roxburgh rose in Guizhou is selected as an additive, so that the original fragrance of the pork is reserved, and the special taste of the roxburgh rose is increased. The sliced pork and the roxburgh rose preserves are mixed and then sliced, the roxburgh roses are cut into small pieces to be mixed with the pork, the flavoring effect is better, the granular roxburgh roses can be chewed, and the taste is enriched.

The invention discloses a probiotic fermented edible mushroom seasoning and a preparation method thereof, and develops a novel edible mushroom seasoning which is prepared by the following steps of: dicing or shredding more than two edible mushrooms serving as raw materials, and performing combined fermentation by using lactobacillus plantarum, bifidobacterium and saccharomycetes, so as to obtain the probiotic fermented edible mushroom seasoning. Then the edible mushrooms and the fermentation liquor are subjected to dehydration treatment through vacuum freeze drying and spray drying respectively, and the obtained product has the nutritional value and seasoning function of the edible mushrooms; the seasoning also contains probiotics (such as lactobacillus plantarum, bifidobacterium, saccharomycetes and the like) and metabolites (such as various organic acids, biotin and the like) of the probiotics capable of improving the intestinal microecosystem of a human body, and belongs to nutritional and healthy natural seasoning.

The present invention relates to the technical field of food additives and discloses a safe and nutritional preservative food additive and a preparation method thereof, the safe and nutritional preservative food additive is prepared from the following components: an okra extract composite material, lentinan, a Chinese yam steeping liquid, grape seed powder, corn stigma, red date powder, vitamin C and catechin. The raw materials of the prepared food additive are all from natural plants, and compared with an existing chemically synthesized preservative, the prepared food additive has higher safety, can be decomposed by natural metabolism in a human body, and has no threat to the health and safety of the human body. The food additive prepared by the invention has a unique flavor, not only has a preservative effect, but also can add unique fragrance to food, and meanwhile, can effectively avoid the problem of peculiar smell caused by chemical preservatives to the food, thereby being beneficial to keeping the natural taste and flavor of the food.

The invention relates to the technical field of fruit wine brewing, in particular to a navel orange wine brewing process which comprises the following steps: performing programmed slow freezing treatment on a navel orange raw material to destroy a cell structure; performing non-sulfur physical sterilization by combining a high-voltage electric field with dry ice; special yeast is inoculated for segmented variable-temperature sealed fermentation, and multiple kinds of fermentation base liquor are collected at different temperature stages; after the fermentation is finished, distilling to obtain a plurality of distilled base wines; after being aged, the base wine is blended into finished wine with different alcohol contents according to a specific proportion; finally, aging is accelerated through alternate cooling and heating treatment. Pure natural and zero-additive brewing is realized, a series of products with distinct navel orange fruity flavor and composite aroma and wide alcohol coverage range can be produced, meanwhile, the ageing period is greatly shortened, and the production efficiency and the added value of raw materials are improved.

The invention belongs to the field of food processing, and particularly relates to a white hyacinth bean protein beverage and a preparation method thereof. The hyacinth bean protein beverage comprises the following components: cooked white hyacinth bean powder, sodium alginate and chlorogenic acid. The preparation method comprises the following steps: adding alpha-amylase, maltase and cellulase, carrying out enzymolysis, and carrying out colloid milling, homogenization, sterilization and cooling. The white hyacinth bean protein beverage prepared by the method is unique in flavor, fine and smooth in taste, free of obvious beany flavor and free of layering after standing. And the production process is simple, easy to control and suitable for industrial production.

The invention relates to the technical field of rice vinegar preparation, in particular to olive rice vinegar and a preparation method thereof. The method specifically comprises the following steps: (1) soaking glutinous rice, cooking, liquefying and saccharifying to obtain saccharified glutinous rice; (2) mixing the saccharified glutinous rice and olive pomace to obtain a fermentation system, and mixing the fermentation system with a fermentation inoculant for fermentation to obtain vinegar mash; (3) filtering the vinegar mash with water to obtain a primary filtrate, mixing and soaking the vinegar mash and the olive juice, and filtering to obtain a leachate; and mixing the primary filtrate and the leachate to obtain the olive rice vinegar. The invention aims at developing and optimizing a new technology of the olive rice vinegar, the prepared rice vinegar is good in taste and excellent in quality, and reference is provided for subsequent research on the quality and technology of the olive rice vinegar.

This invention discloses a compound health-preserving wine rich in natural active substances and its preparation method. The health-preserving wine uses high-quality base wine as a carrier, and adds rutin, cordycepin, anthocyanins, polysaccharides, and saponins. It is prepared through a series of processes including raw material pretreatment, ultrasonic-assisted extraction, low-temperature directional extraction, vacuum concentration, and low-temperature compounding. Rutin has antioxidant properties, cordycepin can enhance immune function, anthocyanins have anti-inflammatory activity, polysaccharides contribute to comprehensive health maintenance, and saponins can improve physical strength. Through the synergistic effect of multiple active ingredients, this product can effectively combat aging, prevent and treat hyperlipidemia, hypertension, and hyperglycemia, and has good safety and taste, making it suitable for long-term consumption by health-conscious and sub-healthy individuals. The preparation method provided by this invention is simple, easy to scale up, and has broad application prospects.

The invention belongs to the technical field of food processing, and particularly relates to caramel Chinese chestnut powder and a preparation method thereof. The preparation method of the caramel Chinese chestnut powder provided by the invention comprises the following steps: 1) cooking Chinese chestnut pulp with water until the pulp does not have a hard core, so as to obtain cooked Chinese chestnuts; 2) cooling the cooked Chinese chestnuts, adding water, and pulping to obtain Chinese chestnut slurry; (3) carrying out enzymolysis on the Chinese chestnut pulp by using medium-temperature alpha-amylase, and then carrying out enzyme deactivation treatment; and 4) after the enzyme deactivation treatment is finished, concentrating the slurry after the enzyme deactivation into concentrated Chinese chestnut slurry, stir-frying the concentrated Chinese chestnut slurry at 120-130 DEG C to obtain a caramelized material, and then drying and crushing the caramelized material to obtain the caramelized Chinese chestnut powder. According to the preparation method of the caramel Chinese chestnut powder, the nutrition of Chinese chestnuts can be reserved, the digestion and absorption rate can be increased, natural and mellow scorched flavor can be formed, and harmful substances cannot be generated.

This invention discloses lactic acid bacteria strains capable of converting rutin and their application in the fermentation of locust flower yogurt. The lactic acid bacteria strains are *Enterococcus faecium* Y4-1, *Enterococcus faecium* Y4-2, and *Lactococcus petauri* Y5-4. When used as starter cultures, these lactic acid bacteria strains can metabolize rutin into flavonoids such as quercetin and isoquercetin, improving the total flavonoid content and antioxidant activity of the fermented food. The resulting set-type locust flower yogurt is uniformly pale yellow, with a rich and distinctive locust flower aroma, good coagulation without impurities, no whey separation, a sweet and sour taste, excellent sensory properties, and high DPPH free radical scavenging capacity and Fe... 2+ Its chelating capacity and total antioxidant capacity are superior to those of locust flower yogurt produced with commercial starter cultures.