807 results about "Bitter taste" patented technology

The invention discloses a method for preparing rhizoma polygonati wine through combined fermentation of composite strains. The composite strain leavening agent is firstly provided, the leavening agent is composed of lactobacillus plantarum, lactic acid-producing bacillus and saccharomyces cerevisiae according to the mass ratio of (2-4): (1-2): (50-100), the composite strain leavening agent can effectively balance and improve the original bitter taste of rhizoma polygonati medicinal materials through the synergistic effect of composite strains, and the comprehensive quality of rhizoma polygonati wine is remarkably improved; the fermentation process is accelerated, the fermentation period is remarkably shortened, the production efficiency is improved, and the production cost is reduced. The invention further provides a method for preparing polygonatum kingianum wine based on the composite strain leavening agent, and the method has remarkable effects in the aspects of improving the taste, improving the fermentation efficiency, enhancing the product stability, reducing adverse metabolites, improving the nutrition and health-care value and the like, and can meet the pursuit of consumers for high-quality polygonatum kingianum health-preserving drinks.

The invention discloses a preparation technology of directional debitterizing yellow tea, and belongs to the technical field of tea processing. Fresh tea leaves are used as raw materials, the yellow tea is prepared through the processes of pretreatment, fermentation, fixation, rolling, heaping for yellowing and drying, during fermentation, a compound bacteria solution and the spread and aired fresh leaves are mixed and fermented, strains in the compound bacteria solution comprise lactic acid bacteria, saccharomycetes and bacillus, and through the synergistic effect of the lactic acid bacteria, the saccharomycetes and the bacillus, the yellow tea is prepared. Balancing of directional degradation of bitter and astringent substances and generation of flavor substances is achieved, high-quality yellow tea is prepared through efficient debitterizing, the stage heaping yellowing technology is adopted, primary heaping and secondary heaping are adopted for two-stage heaping yellowing, the quality of the yellow tea is enhanced, and poor taste caused by excessive heaping yellowing is avoided. According to the finished tea prepared by the preparation process, the content of tea polyphenol is reduced to 18%-20% through detection, the content of amino acid reaches 4.5%-5.0%, bitter taste and astringent taste are relieved, sweet taste is added, and the taste is mellow.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The invention belongs to the technical field of functional food, and discloses a multifunctional Chinese yam composite peptide composition, a preparation method and application in the aspect of strengthening the heart, the preparation method of the multifunctional Chinese yam composite peptide composition comprises the following steps: preparing pea protein powder; preparing pea peptide powder A; and preparing the multifunctional Chinese yam composite peptide composition. The high-activity pea peptide powder and the Chinese yam powder are subjected to wet graft copolymerization, polysaccharide in the Chinese yam can effectively neutralize the bitter taste of pea peptide, the hydrolysis rate of the pea peptide is increased to 94.32% under the condition that the pH is 2.0-3.0, meanwhile, the oxidation resistance and the gastric mucosa protection capacity of the pea peptide are remarkably improved, the hygroscopicity is improved, and the water content is 8.79%.

The invention belongs to the field of pharmaceutical preparations, and particularly discloses a preparation method of a ganoderma lucidum bitter-inhibiting and taste-masking microcapsule, and the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule is prepared from the following raw and auxiliary materials in parts by weight: 1 part of ganoderma lucidum water extract, 2.5-7.5 parts of chitosan solution and 2.5-7.5 parts of sodium alginate solution. According to the invention, the ganoderma lucidum water extract and the sodium alginate solution are respectively and simultaneously dripped into the chitosan solution, the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule prepared by matching the specific process and corresponding process parameters has an obvious'white-in-black 'core-shell structure, the ganoderma lucidum water extract serving as a core material is successfully embedded by the gelatinized chitosan-sodium alginate serving as a wall material, and the ganoderma lucidum bitter-inhibiting and taste-masking microcapsule can be used for preparing the bitter-inhibiting and taste-masking microcapsule. The bitter taste of the lucid ganoderma can be effectively covered, the particle size and dispersion coefficient are low, the quality is stable, and the method has practical popularization and application values.

The invention belongs to the technical field of functional food processing, and particularly relates to a method for regulating peptide flavor and digesting characteristics by utilizing casein peptide and polyphenol self-assembly. According to the research, the casein peptide with good GABA-T inhibitory activity is taken as a raw material, and ferulic acid is added to be self-assembled with the casein peptide, so that the bitter taste of the casein peptide is reduced, and the GABA-T inhibitory activity of the casein peptide is improved in an in-vitro digestion stage. Compared with a traditional zymolyte debitterizing method, the method has the advantages that the biological activity of peptide is reserved, no toxic chemical reagent is introduced or added, and the method is safer, more efficient, more environmentally friendly and more sustainable. The method can be widely applied to functional food or health care products.

The invention discloses a preparation method and application of squid collagen peptide with beauty maintaining and young keeping effects, and belongs to the technical field of marine food processing. The collagen is obtained through enzymolysis hydrolysis, the structure of the collagen is kept, damage to amino acid is avoided, treatment and use of acid, alkali and organic solvents are reduced in the preparation process, and equipment loss and environmental pollution are avoided. The second enzymolysis is performed by adopting the synergistic effect of the compound protease, the low molecular weight, degreasing and bitterness removal of the peptide powder can be realized, and the obtained peptide powder is low in molecular weight, good in flavor, free of peculiar smell and suitable for being eaten, digested and absorbed by human bodies. Experiments prove that the squid collagen peptide prepared by the preparation method disclosed by the invention has relatively strong oxidation resistance and has remarkable effects in the aspects of whitening, wrinkle resistance, oxidation resistance and the like.

The present application discloses a Pantoea sp. B-3 capable of degrading tannic acid and its application, aiming to solve the technical problems that tannic acid substances are difficult to degrade in tobacco leaf processing and there is a lack of special microorganisms with good effects on improving the quality of tobacco leaves. The Pantoea sp. B-3 strain was isolated and screened from cigars, and its preservation number is CCTCC NO: M20221165. Its metabolite enzymes can significantly reduce the tannic acid content in tobacco leaves and comprehensively improve the processing quality of tobacco leaves (such as enhancing the baking aroma, reducing unpleasant odors such as green and miscellaneous odors and earthy smell, and improving the taste such as bitterness and astringency). The technological process of treating tobacco leaves with the metabolite enzymes of Pantoea sp. B-3 is simple, the treatment cycle is short, and the processing cost of tobacco leaves is low.

The present invention relates to the technical field of active substance extraction, and specifically relates to a mineral-containing high-purity collagen tripeptide and a preparation method therefor. A high-purity collagen tripeptide containing mineral elements and having a high hydroxyproline content and no bad flavor, particularly no bitterness is obtained by using a byproduct of aquatic product processing, i.e., fish skin or fish scales, as a raw material, using a one-step enzymolysis method, and performing nanofiltration twice.

The invention discloses a compound preparation, the compound preparation contains bacillus subtilis and lactobacillus casei, the bacillus subtilis is bacillus subtilis, the strain number of the bacillus subtilis is YB-10, the bacillus subtilis is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC NO.21103, and the lactobacillus casei is preserved in the China General Microbiological Culture Collection Center (CGMCC). The lactobacillus casei is lactobacillus casei, the strain number of the lactobacillus casei is TD01, the lactobacillus casei is preserved in the China Center for Type Culture Collection, and the preservation number of the lactobacillus casei is CCTCC NO: M 2022104. The bacillus subtilis YB-10 disclosed by the invention has a very high degradation rate on antigen protein in soybean meal, and can accumulate high-content acid soluble protein under the condition of solid state fermentation; the lactobacillus casei TD01 disclosed by the invention has a very good degradation effect on stachyose and raffinose in soybean meal; an intracellular metabolite obtained after autolysis of the lactobacillus casei TD01 cell has relatively high aminopeptidase activity, and bitter taste caused by accumulation of high acid soluble protein can be effectively removed.

The invention belongs to the technical field of walnut protein preparation, and particularly relates to walnut protein powder with high digestibility, low sensitization and low bitterness as well as a preparation method and application of the walnut protein powder. According to the preparation method of the walnut protein powder with high digestibility, low sensitization and low bitterness provided by the invention, proline specific endo protease, recombinant trypsin and carboxypeptidase B are cooperatively used, so that accurate damage to an anti-digestion structure and a sensitization epitope of walnut protein can be realized; according to the method, ultrahigh digestibility (greater than or equal to 92%), thorough desensitization (greater than 99.8%), bitterness inhibition and functional peptide enrichment are synchronously realized, so that the defects of low digestibility, sensitization residue, obvious bitterness, low yield of functional peptide, complex process and the like caused by uncontrollable cutting in the existing random enzymolysis technology are overcome, and meanwhile, the core technical bottleneck of high-value utilization of walnut protein is overcome.

The invention relates to the technical field of mountain peach kernels, in particular to a debitterizing process of mountain peach kernels. The method comprises the steps of raw material pretreatment and crushing, gradient heating extraction debitterizing, double-fluid dynamic separation and purification, countercurrent cleaning, automatic solid-liquid separation and the like. In the debitterizing process of the mountain peach kernels, a double-channel ultrasonic composite extraction unit is used for performing low-temperature three-dimensional crushing, cell walls are broken through a matrix and discrete type ultrasonic-assisted extraction technology, bitter substances are fully exposed, the wall breaking rate of raw materials is increased, and the problem of low debitterizing efficiency caused by insufficient crushing in a traditional process is solved; a gradient heating extraction mode of a functional protein continuous extraction unit is adopted, through sectional temperature control, fatty acid oxidation and bad flavor generation caused by high temperature are prevented, loss of nutritional ingredients is reduced, the edible taste and flavor stability of the wild peach kernels are improved, and the nutrient retention rate and functional activity of the raw materials are also improved; the problem that nutritional ingredients are seriously damaged in a traditional process is solved.

The invention belongs to the technical field of medicine taste masking, and particularly relates to a traditional Chinese medicine taste-masking water-in-water Pickering emulsion, a microcapsule, a preparation method and application. A first polymer system aqueous solution in which a water-soluble bitter drug is dispersed and a second polymer system aqueous solution in which a particle stabilizer is dispersed are mixed and emulsified, so that the water-soluble bitter drug is embedded into an inner phase of a water-in-water emulsion, and the traditional Chinese medicine taste-masking water-in-water Pickering emulsion is prepared. The traditional Chinese medicine taste-masked water-in-water Pickering emulsion is dried and granulated, and the traditional Chinese medicine taste-masked microcapsule can be obtained. The traditional Chinese medicine taste-masking water-in-water Pickering emulsion and microcapsule provided by the invention have excellent taste-masking effect and good stability, effectively solve the problem of poor taste-masking effect of traditional Chinese medicine preparations, provide a new method for taste masking of extremely bitter traditional Chinese medicines, and have important significance for development and application of traditional Chinese medicine taste-masking preparations.

The invention discloses high-proportion nutritional tartarian buckwheat noodles and a processing technology thereof, and relates to the technical field of tartarian buckwheat noodles. The high-proportion nutritional tartarian buckwheat noodles are composed of basic components and other components; the basic component consists of the following raw materials in parts by weight: 22-26 parts of microwave tartary buckwheat whole flour, 33-39 parts of extruded tartary buckwheat whole flour, 31-37 parts of flour and 5-7 parts of artemisia desertorum powder; the other components are added according to the following proportions by taking the amount of the basic components as the basic amount: 0.8-1.2% of table salt, 38-42% of water, 6-8% of vital gluten, 0.2-0.3% of konjac glucomannan and 0.18-0.26% of sodium carbonate. According to the tartary buckwheat noodles prepared by the formula disclosed by the invention, the proportion of tartary buckwheat is high and reaches about 60%, and the tartary buckwheat is subjected to pre-gelatinization treatment, so that the bitter taste is reduced; the noodles are good in taste, color, luster and appearance and not prone to breakage and muddy soup, the cooked breakage rate is 0%, and the cooking loss rate is only 12.4%.

The invention belongs to the technical field of corn peptide production, and particularly relates to a corn peptide product with a flavoring function as well as a preparation method and application thereof. The content of peptides with the molecular weight of 189-10000 Da in the corn peptide product is 40-60%. The total nitrogen content of the corn peptide product is 8.0-14.0%, and / or the free amino acid content is 10-20%, and / or the free glutamic acid content is 2.0-7.0 wt%. The corn peptide product is prepared by the following preparation method: carrying out enzymolysis on a mixed solution containing crude corn protein powder and / or corn flour through amylase, phospholipase, lipase, cellulase and protease to obtain the corn peptide product with a flavoring function. The corn peptide product has the characteristics of low bitterness value, delicate flavor, good thick flavor and full taste, and can be widely applied to the field of condiments.

The invention discloses desert cistanche primary pulp based on Maillard reaction and a preparation method thereof, and the method comprises the following steps: adding water into cistanche and pulping to obtain cistanche primary pulp which is not debittered; adding compound protease into the cistanche primary pulp which is not debittered to carry out enzymolysis, so as to obtain cistanche enzymatic hydrolysate; adjusting the pH value of the cistanche enzymatic hydrolysate, heating and stirring for Maillard reaction, and cooling to obtain the debittered cistanche primary pulp. Through the composite enzymolysis technology, the bitter taste of bitter peptides in the cistanche pulp is effectively reduced, and possible bitter amino acids are removed through the subsequent Maillard reaction, so that the bitter taste of the finally prepared cistanche primary pulp is reduced, and the palatability is improved.

The invention is suitable for the technical field of beer brewing, and provides ultra-dry IPA beer with grape wine flower fragrance and a brewing method thereof.The beer is prepared from, by mass, 70%-75% of Pearson malt, 6%-8% of Munich high-fragrance malt and 20%-22% of baked cornflakes; the concentration of the original wort is 11.7-12.3 degrees P, the alcoholic strength is 6.0-6.5% vol, the chroma is 8-12 EBC, the bitterness is 22-28 BU, the actual fermentation degree is larger than or equal to 80%, the apparent fermentation degree is larger than or equal to 100%, the carbohydrate content is 0.1-0.4 g / 100 mL, the linacol content is 180-250 [mu] g / L, and the geraniol content is 30-250 [mu] g / L. According to the ultra-dry IPA beer with the fragrance of the grape wine, the wine body is light yellow in color and luster, a closed opening is dry and comfortable, the bitter taste is moderate, the taste is strong, the hops fragrance is obvious, and especially the fragrance of the Changxiang white grapes can be perceived.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

The invention relates to the technical field of walnut protein peptide modification, in particular to preparation and application of novel walnut intelligence-improving peptide, which mainly utilizes polyphenol-mediated Maillard covalent modification to weaken the bitter taste of walnut protein peptide, and controls the addition amount, reaction temperature, reaction time, pH and other external conditions of the walnut protein peptide to obtain the novel walnut intelligence-improving peptide. Screening the walnut protein intelligence-improving peptide by using indexes such as sensory evaluation and anti-oxidation characteristics; then, the influence of the modified walnut protein peptide on D-galactose induced brain injury model mice is deeply explored. Finally, the polyphenol-mediated Maillard reaction covalently modified walnut protein peptide powder is prepared by virtue of the technology, and the ingredient greatly increases the application of the walnut protein peptide in brain-strengthening and intelligence-improving products for alleviating brain injury and the like. The bitter taste of the walnut protein peptide obtained by the method is greatly reduced, and the walnut protein peptide has a potential brain protection effect.

The invention belongs to the field of food, and particularly relates to a preparation method of hydrolyzed whey protein. The preparation method of the hydrolyzed whey protein provided by the invention comprises the following steps: performing high-pressure homogenization on a whey protein aqueous solution, hydrolyzing the whey protein aqueous solution subjected to high-pressure homogenization in the presence of an enzyme, and performing enzyme deactivation, wherein in the step of performing high-pressure homogenization on the whey protein aqueous solution, the pressure of high-pressure homogenization is 150 to 450 MPa, and the time of high-pressure homogenization is 20 to 35 minutes. According to the method, protein feed liquid containing whey protein is subjected to high-pressure homogenization treatment before hydrolysis, so that alpha-helix, beta-fold and other protein secondary structures can be fully changed, the hydrolysis reaction time is greatly shortened, the bitter taste of the whey protein hydrolysate can be improved, and the characteristics of a whey protein hydrolysate downstream product can be improved; the osmotic pressure of the formula milk is reduced, and the reconstituability of the formula milk powder is improved.

The present invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a preparation method and application of Huajuhong and Huajuhong embryo for relieving cough, reducing phlegm, protecting lungs, enhancing efficacy and removing bitterness. The preparation method of the present invention is: take the raw materials (Huajuhong, Huajuhong embryo) and mix them with sodium bicarbonate aqueous solution or sodium carbonate aqueous solution, warm them at 50-90°C, and then dry them to obtain the prepared products. Experimental results show that the preparation method of Huajuhong and Huajuhong embryo of the present invention significantly changes the content of their ingredients, and the efficacy of the prepared prepared products is significantly improved, including a significant increase in the efficacy and activity of relieving cough, reducing phlegm and protecting lungs; moreover, the content of the main bitter substance naringin is significantly reduced after preparation, and the bitterness in the raw materials can be effectively removed, which is very beneficial for oral drinking by patients with cough, phlegm and lung damage.

The purpose of the present invention is to provide a composition that has a lemon-like sour flavor, has an aroma balance close to that of a lemon peel fragrance, has an excellent rise in aroma, has little bitterness, and is suitably used in order to impart a lemon peel fragrance to a beverage or the like. The present invention relates to a composition that contains limonene, citral, and β-karyopyllene, the weight ratio (limonene / β-karyopyllene) of limonene to β-karyopyllene being 250-2500, the weight ratio (citral / β-karyopyllene) of citral to β-karyopyllene being 5-110, the limonene content being 2.5-90 wt%, and the bergamottin content being 0.01 wt% or less.

The invention provides application of a cucumber CsNPF1 gene in regulation and control of parthenocarpy and bitter taste of fruits, research finds that the content of auxin in cucumber fruits with CsNPF1 gene knockout mutants is obviously lower than that of auxin in wild type cucumber fruits, and further proves that CsNPF1 is directly combined with a CsYUC4 promoter sequence and activates expression of the CsYUC4 promoter sequence; further, synthesis of auxin in ovules and formation of parthenocarpic fruits are promoted; meanwhile, the content of the bitter element CuC in the mutant cucumber fruit is obviously higher than that of the corresponding wild type, and the expression of a key gene Bitterfruit (Bt) for controlling the content of the CuC in the cucumber fruit is obviously up-regulated, so that the CsNPF1 is directly combined with a Bt promoter sequence and inhibits the expression of the Bt promoter sequence, thereby reducing the bitter taste of the fruit and improving the quality of the fruit. The method is beneficial to promoting development of novel cucumber varieties with high yield and low bitter taste of fruits, provides a new direction and important theoretical basis and practical guidance for molecular breeding of cucumbers, and has good agricultural application prospects.

The invention relates to the technical field of functional food preparation, in particular to an instant sugar-free vitamin mineral composition and a preparation method thereof. The composition comprises vitamin microcapsule powder, vitamin mineral particles, maltodextrin and a food additive. The composition is prepared by a three-step method comprising the following steps: firstly, preparing fat-soluble vitamin, natural colloid, protein and the like into microcapsules; carrying out superfine grinding on water-soluble vitamins and mineral substances, granulating with maltodextrin and the like, and controlling the particle size of particles; and finally, mixing the components in proportion. Sugar-free wall materials such as natural vegetable gum, protein and fibers are adopted, traditional saccharides are not used, and the sugar-free wall materials have good instant solubility, dispersity and stability, can effectively cover bitter taste and metal taste of vitamins and mineral substances, are suitable for different people, especially people needing sugar control, and achieve comprehensive, stable and easy-to-absorb nutritional supplement.

The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.

The invention relates to the technical field of biological fermentation, and particularly discloses a preparation method of enzymolysis oyster juice, which comprises the following steps: mixing oyster meat and water, pulping, and grinding to obtain oyster slurry; then protease is added into the oyster pulp for enzymolysis for 10-14 h; after the enzymolysis is finished, activated carbon is added into the oyster slurry after the enzymolysis for adsorption, stirring and heat preservation are carried out, the heat preservation temperature is 75-85 DEG C, then concentration is carried out, and concentrated oyster slurry is obtained; adding edible salt into the concentrated oyster slurry, cooling to room temperature, and then carrying out filter pressing treatment to obtain the enzymolysis oyster juice. The enzymolysis time of the oyster meat is prolonged, the protein utilization rate of the oyster meat and amino nitrogen of the oyster juice can be increased, the mode of combining medium-temperature concentration with physical deodorization is adopted, the oyster fragrance of the oyster juice can be well reserved, the protein utilization rate of the oyster meat and the yield of the oyster juice are increased, the bitter and scorched taste of the oyster juice is reduced, and the flavor of the oyster juice is improved; and the quality of the oyster sauce is improved by applying the additive to the oyster sauce.

The invention relates to the technical field of food processing, in particular to a low-bitterness casein hydrolysate and a preparation method thereof. The preparation method provided by the invention comprises the following steps: carrying out enzymolysis treatment on casein for three times to obtain casein hydrolysate; the enzyme used for the first enzymolysis is trypsin, the enzyme used for the second enzymolysis is flavourzyme, and the enzyme used for the third enzymolysis is TG enzyme; by mass, the use amount of the trypsin accounts for 0.4-2.2% of that of the casein; the use amount of the flavourzyme accounts for 0.08 to 0.5 percent of that of the casein; the use amount of the TG enzyme accounts for 0.4-2.2% of that of the casein. The bitterness of the prepared zymolyte is remarkably reduced by optimizing enzymolysis treatment conditions for casein, and the casein zymolyte basically free of bitterness is obtained under the condition of not adding exogenous non-enzyme substances.

The application provides a preparation method of seafood flavoring agent and shrimp paste, and relates to the technical field of food flavoring agents. The slurry of shrimp offal is subjected to enzymolysis by using a combination of neutral protease, flavor protease, nuclease and lipase, and then subjected to Maillard reaction, so that the seafood flavoring agent with high freshness, low bitterness and good flavor is obtained, and the seafood flavoring agent can be used for preparing shrimp paste.

The invention relates to jasmine flower flavor beer brewed with monosodium glutamate and a preparation method thereof, and belongs to the technical field of beer brewing. The Belgian wheat craft composite fruit wine is prepared from brewed purified water, composite grain malt, Eldea multi-hop, jasmine tea liquid and Folmandi AB-1 beer yeast, wherein the Eldea multi-hop, the jasmine tea liquid and the Folmandi AB-1 beer yeast are added into the Belgian wheat craft composite fruit wine; the composite grain malt is composed of barley malt, wheat malt and oat malt. The jasmine flower flavor brewed beer is obtained through the steps of material selection and smashing, saccharification, boiling, rotary precipitation, cooling and standing, primary fermentation, secondary fermentation and the like. The produced craft beer contains the unique fragrance of the jasmine flowers, and the flower fragrance of the jasmine flowers, the malt fragrance of the beer and the bitter taste of the hops are mutually blended, so that the taste of the beer is richer and more balanced. Beta-glucan, dietary fibers, vitamins and minerals in the beer are increased due to the addition of the composite grain malt, and the nutritional value of the craft beer is comprehensively improved.

The invention relates to a cefcapene pivoxil hydrochloride fine granule and a preparation method thereof. The cefcapene pivoxil hydrochloride fine granule comprises drug-containing taste-masking granules accounting for 50-56% of the total mass of the cefcapene pivoxil hydrochloride fine granule, sweet granules accounting for 41-47% of the total mass of the cefcapene pivoxil hydrochloride fine granule, sucrose stearate accounting for 0.5-2% of the total mass of the cefcapene pivoxil hydrochloride fine granule, and a wetting agent accounting for 0.5-3% of the total mass of the cefcapene pivoxil hydrochloride fine granule. Wherein the medicine-containing taste masking particles comprise cefcapene pivoxil hydrochloride. The cefcapene pivoxil hydrochloride fine granules disclosed by the invention are mainly used as a children preparation, can obviously mask bitter taste, can be dispersed and then settled in water without floating on the water surface or adhering to a water cup, and can obviously improve the stability of the preparation compared with the original developed preparation. Meanwhile, the preparation process used in the invention is easier for large-scale production, and the product is small in batch-to-batch difference and high in stability.