105 results about "Bad tastes" patented technology

The invention particularly discloses lucid ganoderma tea and a preparation method of the lucid ganoderma tea. The lucid ganoderma tea is prepared from the following raw materials in parts by weight: 20-30 parts of lucid ganoderma, 10-20 parts of broken spore ganoderma lucidum powder, 15-20 parts of mushrooms, 15-20 parts of dry cargoes, 10-15 parts of pollens and 10-15 parts of tea leaves. The lucid ganoderma tea disclosed by the invention has the beneficial effects that the lucid ganoderma tea is edible and officinal, can improve the immune function, balance nutrition in vivo and accelerate metabolism, and lucid ganoderma and tea leaves are effectively combined, so that not only is the health-care function of lucid ganoderma reserved, but also the lucid ganoderma tea has faint scent of tea leaves and solves the problem of bad taste; the lucid ganoderma tea contains various health-care auxiliary materials and edible and officinal materials which assist each other, so that not only is the effect of lucid ganoderma improved, but also other health-care functions are increased; the functions of the five internal organs are adjusted by nourishment, so that the lucid ganoderma tea has the effects of improving sleep, improving immunity, delaying senescence and comprehensively conditioning human body; different raw materials can be matched and combined to fit selections of different people and tastes.

The present invention relates to the extracting and purifying method of capsanthin pigment with high color number, low spicy degree and no bad taste from ripe chili fruit or peel. The extracting and purifying process includes organic solvent extraction, depression concentration of extractive liquid and separation and purification of the concentrate with macroporous adsorption resin. Measurement in ultraviolet spectrophotometric method shows that the capsanthin pigment of the present invention has color number up to 100 (E449nm) and no spicy taste.

The invention discloses a white bran puffed sandwich snack food. The sandwich snack food is made of the following components by weight percentage: 45-55% of basic material, 20-30% of sandwich material, 15-20% of powder spraying material and 5-10% of edible oil. Meanwhile, the invention further discloses a preparation method of the white bran puffed sandwich snack food, comprising the following steps of: taking byproducts white bran obtained by machining rice as main raw materials; utilizing a double-screw extruding bulking machine to bulk; and carrying out sandwich seasoning, powder spraying seasoning and drying to obtain the puffed sandwich snack food. The white bran puffed sandwich snack food takes white bran powder as the part basic material so that the nutritional ingredients and the functional substances of a puffed food are improved, a texture of fibers in the white bran powder is improved and the bad taste of the white bran powder is buried, so that the taste and the flavor of the product can be effectively improved.

The invention belongs to the field of food processing and particularly discloses fermented black garlic powder and a preparation method thereof. The method comprises the following steps: pulping minced garlic, adding water, the weight of which is 25 times that of the minced garlic, to prepare garlic juice, heating, cooling through standing, adding a composite lactobacillus fermentation agent, the weight of which is 3.5%-5% of the garlic juice, and carrying out sealed fermentation at the pH of 5.9-6.3 and the temperature of 32-35 DEG C for 16-18 hours until the terminal pH of fermentation liquor is 3.7-4.1; heating to the temperature of 100 DEG C, boiling for 30 minutes, then, adjusting the temperature to be 88-96 DEG C, performing fermentation by standing naturally for 36-42 hours, then, filtrating, carrying out high-speed centrifugation, carrying out film-evaporation concentration, drying, crushing and sifting, thereby preparing the fermented black garlic powder. According to the fermented black garlic powder, a technical process of combining probiotic biological fermentation and natural fermentation is adopted, so that the nutritive value of the product can be increased effectively, bad tastes of the product are reduced, the flavor is unique, and the mouth feel of the product is improved. The preparation method is simple in preparation process and has a good fermentation effect.

The invention disclose a taste correction method for oral liquid preparation of traditional Chinese medicine containing ethyl alcohol, and the taste correction method comprises the following steps of adding an auxiliary material used for correcting taste into the oral liquid preparation of traditional Chinese medicine containing ethyl alcohol, dissolving and mixing evenly. The taste correction method provided by the invention can eventually achieve the purpose that the needs of different groups can be met and the bad taste of the oral liquid preparation of traditional Chinese medicine containing ethyl alcohol can be corrected. The taste correction method has the advantages that the operation is simple, the application is wide, the product taste is significantly improved, and the method is suitable for industrialized production, can ensure the different needs of different groups on medicine taste, meet the needs of special populations on taste correction agent, and the products are suitable for old people, children, and diabetes.

The invention discloses a preparation method of ashitaba tea. The preparation method comprises the following steps: processing tender shoots of ashitaba by steaming blanching; hydrating; fermenting with lactic acid bacteria; drying at low temperature; rolling; and drying. With the adoption of the preparation method, the grass smell of ashitaba is fundamentally removed, the bad taste like astringency and piquance can be avoided; and when brewing, the ashitaba tea soup is clear and transparent, faint scent, tastes pure and mild, and has a good drinking effect. The method is simple in process, low in preparation cost, out of environmental pollution, and beneficial for industrial production, and brings a new method for effectively utilizing ashitaba.

The invention provides a risperidone oral cavity instant film capable of shielding bad taste of medicine and a preparation method for the instant film. The oral cavity instant film mainly comprises medicine active components shielding taste and auxiliary materials applicable in pharmacology; the medicine active ingredients comprise risperidone; the auxiliary materials applicable in pharmacology comprise a film forming material, a plasticizer, a sweetener, a filling agent and the like. The oral cavity instant film has the advantages that the oral cavity instant film is favorable in taste, can be dissolved quickly in oral cavity without drinking water, and is high in bioavailability and convenient to use; the preparation technology is simple, convenient and feasible; the related auxiliary materials are easy to purchase; the oral cavity instant film has favorable social and economic benefits.

The invention discloses a film agent containing alkannin and resisting oral ulcer inflammation, and preparation and application thereof. The film agent is prepared from the following materials in parts by weight: 0.01--0.05 part of alkannin, 1-3 parts of gamma-cyclodextrin, 0.25-15 parts of chitosan quaternary ammonium salt, 0.5-5 parts of polyvinylpyrrolidone K90, 5-30 parts of bletilla hyacinthine gum, 0.5-2 parts of gelatin, 3-10 parts of ethyl cellulose, 90-97 parts of alcohol and 20-50 parts of distilled water. The film forming agent is prepared according to a certain method and comprises two layers, namely a complete drug-loaded film and a blank film, one side of the drug-loaded film is stuck to the affected part, the blank film can stop drug from dissolving out in an oral cavity, so that the effect of one-way drug release is achieved, simultaneously bad taste of main medicines is covered, the drug is gathered to the affected part, the treating effect is improved, further the pain of patients is greatly relieved and the action time of the medicines is prolonged; and the effective-component alkannin in the medicine film has the anti-inflammation and bacteriostatic effects, namely inflammation diminishing, astringency and antipyresis. Simultaneously, the film agent is convenient to store and carry and can be easily industrialized.

The invention discloses a deep processing method of ready-to-eat leisure lettuce, which comprises the steps of raw material selection, crisp salting, fermentation, batching, secondary fermentation, impurity removal, cleaning slices, dehydration and desalination, seasoning filling, sterilization and drying, and the like. The present invention strictly controls each parameter and index in the lettuce processing technology, and through secondary fermentation, excessive nitrite will not be produced in the leisure lettuce fermentation process of the present invention, and compared with the preparation of ordinary lettuce pickled vegetables, the preparation of the present invention The time is short, the nutrition of the lettuce itself is well preserved, the taste and quality are improved, and the existing fermentation technology has overcome the long fermentation time of pickled vegetables, the easy deterioration of storage, the high content of nitrite in the pickles, and the taste of pickled vegetables caused by short-term fermentation. Poor quality and other issues.

The invention which belongs to the field of foods especially relates to a steamed bread which is rich in buckwheat flavonoids, and a production technology thereof. The steamed bread is produced from the following raw materials, by weight, 100 parts of medium-strength wheat flour, 10 to 40 parts of buckwheat flour, and 0.6 to 1.2 parts of yeast. The steamed bread rich in buckwheat flavonoids provided by the present invention has a high nutrition value, and allows disadvantages of buckwheat foods which are crude structures, bad taste and not easy acception of general consumers to be avoided when buckwheat is added into the steamed bread.

The invention relates to the field of traditional Chinese medicines, and in particular relates to a Chinese medicine composition and a preparation method and an application thereof. The Chinese medicine composition is prepared from the following raw materials in parts by weight: 750 parts of Astragalus membranaceus, 500 parts of curcuma zedoary, 250 parts of Peganum harmala, 62.5 parts of Poria cocos, 2.5 parts of venenum bufonis, 125 parts of Rabdosia rubescens and 250 parts of radix bupleurim. According to the composition, a prescription of traditional body-strengthening and stasis-removing decoction is adjusted, and the use level of medicinal materials is reduced. The novel preparation method is adopted to respectively extract different medicines by different manners in allusion to effective components in the medicine, so that the transfer rate of effective substances is ensured. The Chinese medicine composition can be used for preparing medicines for treating advanced liver cancer, and the dosage form is free from a long time decocting process before administration as the traditional body-strengthening and stasis-removing decoction is to be decocted. The composition is accurate in dosage, convenient to store and stable in property, the patient is convenient to take the composition, and unnecessary pain caused by bad taste of the traditional decoction to the patient is further avoided.

The invention discloses a spleen-tonifying and stomach-nourishing drink. The spleen-tonifying and stomach-nourishing drink contains the following components: ginger, litchi chinensis, Indian jujubes, apples, coconuts, grapes, codonopsis pilosula, poria cocos, white atractylodes rhizome, trogopterus dung, schisandra chinensis, myristica fragrans, semen cuscutae, liquorice and honey. The production method comprises the following steps: crushing the ginger, litchi chinensis, Indian jujubes, apples, coconuts and grapes and squeezing to obtain ginger juice, litchi chinensis juice, Indian jujube juice, apple juice, coconut juice and grape juice; cleaning the other remainder components except the rock candy and the honey, mixing, soaking with water, adding water, heating, and filtering to obtain the filtrate; and adding the ginger juice, the litchi chinensis juice, the Indian jujube juice, the apple juice, the coconut juice, the honey and the like, uniformly mixing, and packaging to obtain the product. The invention discloses the spleen-tonifying and stomach-nourishing drink and the preparation method thereof for achieving the technical scheme, the defects of burdensome traditional Chinese medicines, bad taste, high health product price, and time-consuming and non-insistent exercise in existing spleen-tonifying and stomach-nourishing methods are overcome, and the invention aims at providing the drink which is healthy, capable of tonifying spleen and nourishing stomach, and excellent in taste.

The invention relates to a teabag fruit mate tea, which takes mate stem leaves as main ingredients, and is added with fruits and less amount of Chinese herbal medicines. The ingredients are mixed according to the following weight ratio: 55-70 percent of mate stem leaves, 15-35 percent of dried fruits, 2-5 percent of glycyrrhiza, 1-5 percent of wolfberry fruit, 2-5 percent of dried orange peel, and 1-3 percent of American ginseng. The processed mate stem leaves, the processed dried fruits, the processed glycyrrhiza, the processed wolfberry fruit, the processed dried orange peel and the processed American ginseng are packaged into a permeable cotton bag; and the weight of each bag is 3-5g. The mate tea has the healthy significances in adjusting mental state, balancing mental functions, purifying in-vivo environments, promoting blood quality, promoting metabolism and enhancing disease-resistant constitution. Strawberries, apples, lemons, oranges and other different fruits are added in the mate tea, so that the nutrition of vitamin in the fruits can be obtained, the problem of bad taste can be solved, and taste needs of different customers are met.

The invention discloses a vegetable bean curd stick and a preparation method thereof, particularly relates to a vegetable bean curd stick with rich variety of vitamins and dietary fiber and rich calcium, iron and other minerals and a preparation method thereof, and mainly solves the technical problems of single nutrition component and bad taste of traditional bean curd sticks. The vegetable bean curd stick is made from the following raw materials: 8-12 parts of celery, 8-12 parts of tomatoes, 4-6 parts of carrots, 4-6 parts of spinach and 65-75 parts of soybean. The vegetable bean curd stick has rich nutrients contained in the celery, the tomatoes, the carrots, the spinach and a variety of vegetables, has the rich variety of vitamins and dietary fiber and rich calcium, iron and other minerals, and can promote people's dietary nutrition balance.

The present invention improves the bad taste of injected anesthetics and analgesics by incorporating a flavoring or cooling agent such as menthol into the parenteral composition.

The invention discloses a palatable weight-increasing mandarin fish feed and a manufacturing method thereof. The feed is composed of the following raw materials in parts by weight: 130 to 150 parts of cotton seed cake powder, 120 to 130 parts of bean cake powder, 100 to 130 parts of flax cake powder, 80 to 100 parts of barley flour, 70 to 80 parts of soy dreg, 30 to 40 parts of monosodium glutamate dreg, 40 to 50 parts of fish meal, 20 to 30 parts of animal blood powder, 10 to 20 parts of wiggler powder, 5 to 10 parts of egg yolk, 4 to 5 parts of oil, 5 to 6 parts f garlic juice, 7 to 9 parts of fermented soybean, 8 to 9 parts of aromatic vinegar, 1 to 2 parts of lecithin, 3 to 4 parts of Chinese yam, 3 to 4 parts of lily, 2 to 3 parts of wolfberry, 8 to 10 parts of apple dreg, 10 to 12 parts of pear dreg, 5 to 7 parts of oenanthe stolonifera, 6 to 8 parts of huckleberry leaf, 10 to 15 parts of carrot dreg, 10 to 15 parts of pineberry, 3 to 5 parts of Chinese bulbous onion, 25 to 30 parts of nullipore, 25 to 30 parts of gynura bicolor, 20 to 25 parts of polygonum lapathifolium, 5 to 6 parts of white sugar, 10 to 15 parts of phagostimulant, and a proper amount of water. The provided feed can overcome the conventional feed disadvantages of simple components, nonsufficient nutrients, bad taste, and few feed amount, bad appetite, slow growth and slow weight gain of mandarin fish, has the advantages of high nutrient value and good taste, is capable of increasing the appetite and feed amount of mandarin fish, promotes the growth and weight gain of mandarin fish, shortens the growth period of mandarin fish, and increases the mandarin fish yield and the economic feed of culture.

The invention relates to a method of preparing a chicken flavor material by utilization of a compound enzyme. The objective of the invention is to provide a method of preparing the chicken flavor material by utilization of the compound enzyme, wherein the method has characteristics of a good nutrient preserving rate, a simple process and operations, and short preparation time. The method includes steps of: smashing chicken bone, adjusting the pH value to 7-8, adding compound protease, performing enzymatic hydrolysis, mixing the product with amino acids, sugar, salt, chicken meat grease, vitamin B1 and water, performing a Maillard reaction, performing spray granulation, and drying to obtain a finished product. The method is simple and short in preparation time. The flavor material prepared through enzymatic hydrolysis by adding the compound enzyme and the Maillard reaction has natural chicken fragrance and is free of other bad taste. The flavor material is rich in amino acid, polypeptide, protein and other beneficial components. The hydrolysis degree of protein in the enzymatic hydrolysis step is high. The recovery rate of the protein and hydrolysates thereof in the product is high.

The invention relates to a preparation method of an essence base material for improving milk flavor intensity of a dairy product. The method comprises the following steps: (1) removing fat of cream raw materials; (2) preparing an enzyme oligomer; (3) preparing a lactoprotein reaction system; (4) carrying out an enzymolysis technology of lactoprotein; (5) carrying out enzyme inactivation of enzymatic hydrolysate; (6) separating water extraction components of the enzymatic hydrolysate; (7) freeze-drying water extraction components of the enzymatic hydrolysate. By adopting the essence base material of the dairy product prepared by the method, a strong sense when kinds of dairy products are tasted can be significantly improved, so that the essence base material is strong in milk flavor and long in aftertaste; meanwhile, a few of bad tastes in the dairy product can also be properly concealed. Thus, the flavor quality of the product is greatly improved.

The present invention discloses peanut milk drink. The peanut milk drink comprises the following materials in mass fractions: 20-30 of peanut milk, 30-50 of white granulated sugar, 500-1000 of peanut protein solution, 3.1-8.3 of additive and 0.1-0.4 of peanut essence. The provided peanut milk drink is prepared by using a certain amount of stabilizer, has a positive effect on human body health, a high water retention, and a strong water catching ability to prevent the phenomena of water separation in peanut milk drink,, and can bring a full and thick sense as fat on the mouthfeel. The preparation method can modify the bad tastes in the drink and the drink has a good flavor releasing property.

The invention relates to a feed preparation method, particularly to an instant explosion preparation method of appetite promotion type feed raw materials, which aims to mainly solve the technical problems of bad taste of feed raw materials, low preparation speed, high probability of oxidation and decomposition, difficulties in storage and shattering, much loss of nutrient components, low digestion ratio and the like in the prior art. The method comprises the steps as follows: pouring the raw materials by weight percent into a non-sealed heating container, including 0-95 percent of soybean, 0-95 percent of maize, 0-95 percent of pea, 0-95 percent of barley, 0-95 percent of wheat, 0-95 percent of oats, 0-95 percent of vegetable seed, 1-9 percent of ore powder and 1-9 percent of salt; heating the raw materials in the heating container at the temperature controlled within 60-300 DEG C; after uniformly heating the feed raw materials, performing instant expansion to the feed raw materials including the soybean, the maize, the pea, the barley, the wheat, the oats, the vegetable seed and the like till ripeness; taking out and shattering the raw materials thus obtaining a finished product.

The invention discloses a comprehensive enzyme beverage capable of clearing the intestines and improving constipation. Per 100 milliliters of the comprehensive enzyme beverage capable of clearing theintestines and improving constipation contains 20-40 grams of a stock solution of fruit enzymes, 10-30 grams of a stock solution of vegetable enzyme, 5-15 grams of an extract of Chinese yams, apricotkernels, hemp seeds and walnut kernels, 0.5-2 grams of an extract of lotus leaves and cassia seeds, 0.1-1 gram of hippophae rhamnoides juice or powder, 1-3 grams of honey, 10-15 grams of carbohydrates, and the balance of water. The invention further discloses a preparation method of the comprehensive enzyme beverage capable of clearing the intestines and improving constipation. The invention has the following advantages: the comprehensive enzyme beverage disclosed by the invention has the functions of clearing the intestines and improving constipation; and inherent bad taste, such as bitter, astringent, hot and spicy taste and the like, of some substances used as both medicines and foods can be covered by the combination of the traditional Chinese medicines with the enzymes, and thus, palatability of the comprehensive enzyme beverage is improved so as to facilitate drinking and absorption. Moreover, different processing technologies are adopted for different raw materials during the preparation process, and the process technologies are especially improved for the substances used as both medicines and foods so that the preparation process is simplified. As a result, diversificationand enhancement of ingredients and functions of enzyme products are realized.

The invention provides an ondansetron oral cavity instant membrane capable of sheltering bad medicine taste and a preparation method thereof. The oral cavity instant membrane comprises active pharmaceutical ingredients for sheltering the bad taste and auxiliary materials suitable for pharmacy, the active pharmaceutical ingredients include ondansetron or salts acceptable in the pharmacy, and the auxiliary materials suitable for the pharmacy comprise a membrane-forming material, a sweetening agent and a filling agent. The oral cavity instant membrane has the advantages that the taste is good, the oral cavity instant membrane can be rapidly dissolved in the oral cavity without water, the bioavailability is high, the usage is convenient, the processing technology is simple, convenient and practical, the related auxiliary materials suitable for the pharmacy are easy to purchase, and good social and economic benefits are achieved.

The invention discloses chewable soft capsules, which comprise capsule shells and contents sealed in the capsule shells. The chewable soft capsules are characterized by comprising the following raw materials in part by weight: 25 to 65 parts of glutin, 1 to 25 percent of thickening agent, 18 to 65 parts of plasticizer, 4 to 16 parts of water and a mixture containing one or more of 0.005 to 20 parts of sweetening agent, 0.005 to 2 parts of essence, 0.0001 to 10 parts of pigment and 0.0001 to 5 parts of acid additive. The invention also discloses a method for preparing the novel chewable soft capsules. The chewable soft capsules have the advantages of reasonable blending ratio, proper hardness, good temperature resistance, no adhesion, no deformation, stable storage, quick dissolution of effectively components and high chewiness; and when the chewing soft capsules are chewed, tastes of the capsule shells and the contents easily and uniformly spread in the mouth so as to cover up bad taste of raw materials.

The present invention belongs to the field of oral solid preparations, and specifically discloses water-free-swallowing taste-masking granules and a preparation method thereof, wherein the water-free-swallowing taste-masking granules are suitable for patients suffering from dysphagia, especially children, can be directly swallow without drinking, and do not have the bad tastes of drugs. Accordingto the present invention, the product contains two parts such as drug-containing granules and flavoring smoothing granules, wherein a ratio of the drug-containing granules to the flavoring smoothing granules is 1:1-3, preferably 1:2. According to the present invention, the granules capable of being directly swallow without drinking and having good taste and fragrance can be obtained by mixing thetwo parts according to the ratio, such that the taste of drugs and the compliance of patients are improved while the medication convenience problem of patients is solved.

The invention discloses a soft capsule with chia seed oil and a preparation method thereof. The contents of the soft capsule comprise the chia seed oil, sacha inchi oil and corn oil. The soft capsule contains rich Omega-3, linoleic acid and linolenic acid, has the functions of reducing the blood fat and preventing arteriosclerosis, is stable in content, can be stored for long time and has no bad taste. As an Omega-3 source, compared with the traditional Omega-3 of deep-sea fish oil, the chia seed oil is higher in content, has no cholesterol, can not cause allergy and has no marine pollutants with nutrient enrichment.

The invention relates to a cookie, in particular to a low-fat oatmeal cookie. The low-fat oatmeal cookie is made of cooked oatmeal, bean dreg powder, wheat flour, raisins, dried cranberries, candied cherry, dried blackcurrant, bee honey and naturie. Oatmeal and bean dregs contain various nutritional ingredients, and the satiety of a user can also be increased. The raisins, the dried cranberries, the candied cherry and the dried blackcurrant are further added in the cookie, various vitamin contents in fruits are added, meanwhile, the taste of the cookie is increased, a dieter can not give up eating due to bad taste, and the daily nutrient elements needed by a human body can be supplemented while weight is lost.

The invention discloses a sustained-release oral suspension containing topiramate and a preparation method of the oral suspension. The preparation (the oral suspension) consists of such ingredients as topiramate, ion exchange resin, a coating material, a suspension aid, a plasticizer, a preservative, a flavoring agent and the like. The preparation process comprises steps of preparing a drug-resin complex, and mixing the drug-resin complex with other additives, so that the sustained-release suspension is prepared. The topiramate sustained-release preparation provided by the invention, by virtue of an ion exchange technology, can mask bad taste of the topiramate; and meanwhile, the preparation, which is in the form of liquid, can be conveniently taken by patients having difficulty in swallowing, so that patients' compliance is significantly improved. The topiramate sustained-release preparation provided by the invention, after being taken, is stable in blood concentration which falls in between the peak concentration and the valley concentration of a quick-release preparation; and the sustained-release preparation can be used for effectively controlling the attack of epilepsy, and the occurrence rate of side and adverse reactions can be reduced.

The invention discloses a tobacco sheet additive for low-temperature cigarettes. The tobacco sheet additive comprises the following materials in percent by weight: 10 to 35 percent of potassium bicarbonate, 30 to 50 percent of sodium carbonate, 5 to 20 percent of ammonium phosphate, and 10 to 20 percent of potassium citrate. An application method of the tobacco sheet additive for low-temperature cigarettes comprises the following steps: a soaking extraction stage a, a soaking extraction stage b, a coating liquid preparation stage, a sheet base preparation stage and a tobacco sheet preparationstage. The additive ensures that the pH value of a tobacco sheet is controlled to be 6 to 8, is convenient for nicotine to exist in a free state form, ensures that the nicotine in the cigarette is sufficiently volatilized and atomized under the heating condition and the alkalinity in the cigarette is not too high, can effectively improve the smoking satisfaction and energy of the low-temperature cigarettes, is environmentally friendly and safe, and does not have bad taste after the additive and selected flavors and fragrances are used simultaneously; an adding technology of the additive is convenient to operate, and high in controllability and stability, does not change the existing production technology and production equipment for tobacco sheets, and meets the demands of industrial production.

The invention relates to a persimmon tea, belongs to tea, and in particular relates to a tea prepared from persimmon fruits and persimmon leaves. The persimmon tea is prepared through the working produces of: picking, cleaning and absorbing water, crushing, freezing, drying and packaging. The health tea has a relatively-high-content natural Vc ingredient and various nutrition ingredients of natural persimmons, has sweet mouth feel, unique flavor and no bad taste, has the effects of pure persimmon leaf tea on complementing natural Vc, softening blood vessels, reducing and stabilizing blood pressure, adjusting blood fat, improving immunity of organisms and the like, and simultaneously has the health functions of the persimmon fruits on diseases such as intestinal tract diseases, cardiovascular diseases, hepatitis and high blood pressure.

The invention discloses a traditional Chinese medicine dry suspension and a preparation method thereof, belonging to the field of pharmaceutical preparation. The traditional Chinese medicine dry suspension consists of bitter taste masking traditional Chinese medicine powder, xanthan gum, RC-A591NF. According to the invention, bitter taste masking treatment is performed on traditional Chinese medicine extract, the sedimentation ratio of the finally obtained traditional Chinese medicine dry suspension can reach 0.9-1.0, the medicine content uniformity is good, rheological property research shows that the traditional Chinese medicine dry suspension is pseudoplastic fluid, according to a taste evaluation test, the dry suspension has no bad taste, the palatability is good, and the dry suspension can be accepted by a patient easily.