57 results about "Honey Flavor" patented technology

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

The invention discloses honey soft sweets and a preparation method thereof. The honey soft sweets are prepared from the following components in parts by weight: 50-90 parts of honey, 10-40 parts of gelatin, 20-80 parts of water, 1-10 parts of modified starch, 0-3 parts of an emulsifying agent, 0-2 parts of citric acid and 0-2 parts of malic acid. The preparation method comprises the following steps: (1) fusing the honey; (2) mixing the fused honey with the modified starch, the emulsifying agent, the citric acid and the malic acid to prepare a honey mixed solution; (3) dissolving the gelatin in the water and immersing at room temperature for 2-3 hours; heating and dissolving to obtain a gelatin water solution; (4) cooling the gelatin water solution and adding the gelatin water solution into the honey mixed solution, and stirring uniformly; and (5) drying with hot air. The honey soft sweets disclosed by the invention have high honey content, and the sensory characteristics of the product are good; and the honey soft sweets have a thick unique honey flavor and have remarkable nutrition properties and biological activity, and the sweets are elastic.

The invention discloses a rice-flavor Baijiu brewing method and relates to the technical field of wine brewing. The method comprises the following steps: cleaning and soaking polished rice obtained by polishing 20% of whole rice, stewing, blowing the cooked rice to be cool through an air blower, spraying by water, uniformly blending aspergillus oryzae, saccharomyces sake and soft water with rice subjected to spraying, and finally, pouring the rice into a tank for saccharification fermentation at medium-low temperature, wherein the temperature is kept to be 20 DEG C during fermentation. Compared with the prior art, the method provided by the invention has the advantages that pure rice cores are cooked to be rice, the aspergillus oryzae is used as a saccharifying agent, the saccharomyces sake is used as a fermentation agent, and saccharification fermentation is carried out at the low temperature and constant temperature of 20 DEG C through a liquid method, so that the brewed Baijiu has a composite honey flavor and a sake flavor, is fragrant, fresh and cool, and alcohol sweet in mouthfeel, cool after entering a mouth, long in aftertaste and smooth and the problems that the conventional rice wine is single in fragrance, weak in taste and short in aftertaste are solved.

The invention discloses honeyed soft sweets and a preparation method thereof. The honeyed soft sweets contain the following ingredients in parts by weight: 70-98 parts of honey, 0.5-5 parts of pectin, 1.5-10 parts of sucrose powder, 10-30 parts of water, 0.1-2 parts of citric acid, 0.1-2 parts of one or more of malic acid and calcium malate and 0.1-2 parts of one or more of sodium citrate and monosodium citrate. The invention further provides the preparation method of the honeyed soft sweets. The honeyed soft sweets disclosed by the invention are high in honey content, good in product organoleptic properties, soft and delicate in mouth feel and moderate in elasticity, have a special strong honey flavor and have remarkable nutritional characteristics and biological activity. According to the honeyed soft sweets and the preparation method thereof, the process operation is simple, the cost is low, and project industrialization is easy to realize.

The invention discloses a making method of insect flavor beautifying tea. The method comprises the following steps: sun withering, rocking of green leaves, fermentation, enzyme deactivating, rolling, packed rolling, ball breaking, drying to obtain primary tea, careful choosing of the primary tea, and baking to obtain the finished insect flavor beautifying tea. Protease is added through a reasonable technology to decompose insoluble proteins in the tea leaves in order to make the insoluble proteins become free amino acids, so the content of amino acids, especially amino acids having a fresh and sweet taste, in oolong tea concentrate is increased, the fresh taste of the tea leaves is induced, and the integral taste of a tea soup is improved. The alcoholic fermentation degree is 75-85%, so water has a sweet taste and a unique flavor. In the production process, no pesticides can be used, fresh leaves must be bitten and eaten by small green leaf cicadas, and insect saliva and tea enzymes are mixed to obtain a unique flavor. Bai Hau Oolong tea leaves and flowers undergo mixing fermentation, so the nutrients of two teas are kept, and the flavors of the two teas are mixed to realize a rich flavor. The insect flavor beautifying tea has an alcohol fruit flavor, a honey flavor and a various flowers-integrated unique original flavor.

The present invention discloses a tea with five colors and a processing process thereof, and belongs to the field of tea processing. The tea with five colors is produced by picking fresh leaves, drying green leaves in the sun, airing green leaves, shaking green leaves, fermenting, deactivating of enzymes, rolling, drying and other steps. The obtained tea with five colors has whole shoots with sticks and chequered colors of red, yellow, green, brown and white, which looks bright and brilliant. The tea soup is orange and bright with mellow and honey aroma, and has characteristics of fresh, sweet and remarkable honey flavor. The process greatly improves the quality of tea products of crab tea and is conducive to the promotion and application of crab tea.

The invention relates to a preparation method of high-aroma amber black tea. The high-aroma amber black tea is prepared from fresh large Fuding white tea leaves as raw materials; and the preparation method of the high-aroma amber black tea specifically comprises the following steps: (1), tedding fresh leaves; (2), making green; (3), carrying out indoor withering; (4), carrying out preliminary rolling; (5), carrying out outdoor withering; (6), carrying out fixation; (7), carrying out fermentation; (8), carrying out cross-rolling; (9), carrying out drying; and (10), carrying out stalk separation, and improving aroma. According to the preparation method of the high-aroma amber black tea, a green making process of Oolong tea, a fixation process of green tea and a fermentation process of black tea are integrated, so that a preparation method of the black tea with unique flavor is formed. The prepared high-aroma amber black tea is fine and unique in appearance, and is golden, brown and black in color; the high-aroma amber black tea also has flower and fruit aroma of the Oolong tea as well as unique honey flavor of the black tea, and is sweet and smooth in taste, long in aftertaste, as well as long-lasting and resistant to brewing; and moreover, the tea water is like blood-red amber in color. The preparation method of the high-aroma amber black tea avoids disadvantages of black tea prepared by traditional black tea preparation technologies, namely rough and loose appearance, low aroma, light flavor, as well as heavy bitter and astringent taste.

The invention discloses an agilawood cigarette additive, an agilawood cigarette, making and using methods thereof and a cigarette containing the cigarette additive. The agilawood cigarette is composedof agilawood powder and tobacco shreds, wherein the agilawood powder is one or more of milk flavored agilawood powder, medicine flavored agilawood powder, flower flavored agilawood powder, fruit flavored agilawood powder, honey flavored agilawood powder and mint flavored agilawood powder. The tobacco shreds of the cigarette are mixed with the agilawood cigarette additive, and the agilawood cigarette can be made. The agilawood cigarette additive serves as an additive to be added into the cigarette, harmful substances such as tar, nicotine and heavy metals contained in the cigarette can be rapidly burned, disintegrated, vaporized, carbonized and reduced while the sensory stimuli of the cigarette is not affected, the comfortable sensation in the mouth is improved after the agilawood cigarette additive and the agilawood cigarette are smoked, and the agilawood cigarette additive and the agilawood cigarette have the multiple effects of clearing away the lung-heat, relieving cough, check vomiting and retching, reducing phlegm, relieving asthma, calming emotion, refreshing and the like and become a good choice for nourishing heart and clearing away the lung-heat for smoking addiction persons.

The invention discloses a honey-flavored marinade which is prepared from the following raw materials in parts by weight: 15-20 parts of corn starch, 16-21 parts of refined salt, 30-34 parts of white granulated sugar, 6-9 parts of monosodium glutamate, 0.5-1.5 parts of soybean oil, 0.5-1.5 parts of garlic oil, 0.2-0.4 parts of capsanthin, 4-6 parts of onion powder, 1-3 parts of garlic powder, 0.6-0.9 part of black pepper powder, 6-8 parts of chili powder, 0.13-0.17 parts of chicken meal, 0.20-0.24 part of cumin powder, 3-6 parts of hydrolyzed plant protein, 0.02-0.04 part of stevioside, 0.3-0.6 part of xanthan gum, 3-6 parts of orange peel inner-layer white endothelium, 4-6 parts of seaweed meal, 3-5 parts of green tea and 7-9 parts of sweet osmanthus flower honey. The honey-flavored marinade is unique in flavor, high in nutritional value, health-care and health-preserving, has the efficacies of nourishing the spleen and stomach, clearing away heat and toxic material and removing internal heat, can be used for pickling chicken wings chicken legs and chicken, and is capable of degrading grease and tenderizing chicken.

The invention discloses a manufacturing technique of honey Wuyi Lapsang Souchong black tea that has unique honey taste. The adopted technical proposal is: picking one bud (or one bud and one leaf) tea leaves, withering (withering by sun or mild fire), primary kneading, zymolysis (the zymolysis degree is 70 percent), smoke-free firing (electric roaster or carbon fire), primary tea, picking and finshed tea. As the technique is adopted, the Wuyi Lapsang Souchong black tea manufactured by the invention has unique honey taste.

The invention provides a fruit juice beverage and preparation method thereof, which is composed of pineapple, hami melon, honey, white sugar and egg white sugar as main raw materials as well as sodium chloride, citric acid, honey flavor, pineapple and hami melon flavor, ethyl maltol and water as ingredients according to the weight percentages as follows: 5% to 15% of pineapple, 1% to 10% of hami melon, 1% to 5% honey, 10% to 15% of white sugar, 0.05% to 0.07% of sodium chloride, 0.05% to 0.07% of citric acid, 0.01% to 0.05% honey flavor, 0.05 to 0.1% pineapple flavor, 0.0015% to 0.0017% of ethyl maltol and remaining water. After the raw materials are processed, the working procedures of blending, mixing, vacuum degassing, sterilization and the like are finished; the fruit juice beverage has simple and reasonable technology, right proportioning and high content of solid contents, which has nutrient contents of various amino acids and trace elements needed and holds the natural fragrance of honey, pineapple and hami melon. The fruit juice beverage has fragrant taste as well as cool, sweet and sour mouth feeling, which is suitable for all ages and is applied to long time drinking.

The invention relates to health food-dioscorea root can and a preparation method thereof. The dioscorea root can employs pure natural dioscorea root as a main component, and white sugar, honey, vitamin C and purified water are matched. The method comprises the following steps: raw materials are screened for removing impurity and cleaned; precooking is carried out for removing peels; the materials are cut into blocks; materials are prepared; the materials are canned in glass bottles or tinplate boxes; air is discharged; covers are capped; boiling and sterilization are carried out; examination is carried out; labels are plastered; packaging is carried out; and other specific processes are carried out in order to prepare clear water dioscorea root cans, sweet water dioscorea root cans or honey flavored dioscorea root cans. The dioscorea root has the characteristics of convenience, whole, timesaving, laborsaving, storage convenience, nutrition, health care, etc.

The invention discloses cellar-stored rose petal jam for Islamic vegetarian diet in Dali and a preparation method of the rose petal jam, and belongs to the technical field of rose food processing. Pure natural and pollution-free edible rose flowers growing on an Erhai basin surrounding plateau at the altitude of 2,000 m in Dali are taken as main materials and matched with auxiliary materials including white granulated sugar, brown sugar, maltose syrup, honey and the like, and the rose petal jam is prepared through the steps of selection of the edible rose petals, raw material preprocessing, mixing processing, cellar storage processing and sterilization and packaging processing. The prepared cellar-stored rose petal jam has long shelf life, heavy jam flavor and rich taste levels, tastes sour and sweet with honey flavor, has adjustable sugar content and is suitable for people at all ages and vegetarians to eat; no food preservative, pigment or sweetener is added, and the cellar-stored rose petal jam is natural health food.

The invention relates to a method for processing honey-flavored quick-frozen roasted eel, and belongs to the technical field of seafood food processing, and the honey-flavored quick-frozen roasted eelis obtained by the steps of removing epidermal mucus, killing, splitting, removing viscera, defishying, preliminarily pickling, cooking by steam, segmentally roasting with sauce, and the like. Compared with the prior art, the method first removes the sticky colloidal mucus on the surface of the roasted eel, before the pickling defishying treatment is performed. Due to the removal of the colloidalmucus, seasonings are more fully integrated into the flesh of the roasted eel, honey can improve the toughness of the dipping sauce on the outer skin of the roasted eel, and the technical problems that in the roasted eel, the roasted eel is single in taste, and dim in color, because the epidermis is only covered with sauce with less viscosity, the roasted eel is easy to break and rough, and due to use of the method of soaking for dipping the sauce after cooked by the steam, the roasted eel is not insufficiently flavored.

The invention discloses honey beauty-maintaining rice crusts. The honey beauty-maintaining rice crusts are prepared from the following raw materials in parts by weight: 60-80 parts of rice, 20-30 parts of glutinous rice, 10-14 parts of rose flowers, 4-6 parts of motherwort herb, 4-6 parts of longan aril, 4-6 parts of dahurian angelica roots, 5-7 parts of coix seeds, 10-20 parts of honey, 2-3 parts of table salt, 3-5 parts of white granulated sugar and 8-10 parts of vegetable oil. The honey beauty-maintaining rice crusts disclosed by the invention have a honey flavor and can be easily digested and absorbed by spleens and stomachs; and added Chinese herbal medicine components have the effects of clearing heat and expelling dampness, promoting qi to activate blood, maintaining beauty and keeping young.

The invention discloses a honey-flavor modified milk powder. The honey-flavor modified milk powder is prepared from, by weight, 4-6 parts of honey, 75-95 parts of fresh milk, 5-7 parts of whole milk powder, 0.5-1.5 parts of skimmed milk powder and 0.5-1.5 parts of single cream. Different from the manner that honey powder is simply mixed into whole milk powder, honey is adopted, fresh milk is added and combined with whole milk powder, besides, skimmed milk powder and single cream are used for blending, and the honey-flavor modified milk powder is obtained; honey and whole milk powder are strongly combined and well integrated, and a milk beverage obtained by brewing the honey-flavor modified milk powder with drinking water is strong in milky aroma and fine in taste and has a mild honey flavor. In the honey-flavor modified milk powder, fresh milk and whole milk powder have a synergistic effect; in the designed proportion, the product is smooth in taste, full in milky mouthfeel and distinct in honey flavor.

The invention discloses cellar-stored rose petal jam made by Bai people in Dali and a preparation method of the rose petal jam, and belongs to the technical field of rose food processing. Pure natural and pollution-free edible rose flowers growing on an Erhai basin surrounding plateau at the altitude of 2,000 m in Dali are taken as main materials and matched with auxiliary materials including white granulated sugar, brown sugar, maltose syrup, honey and the like, and the rose petal jam is prepared through the steps of selection of the edible rose petals, raw material preprocessing, mixing processing, cellar storage processing and sterilization and packaging processing. The prepared cellar-stored rose petal jam has long shelf life, heavy jam flavor and rich taste levels, and tastes sour and sweet with honey flavor; no food preservative, pigment or sweetener is added, and the cellar-stored rose petal jam is natural health food.

The invention discloses a method for preparing honey pomelo tea jam thick paste, which relates to the technical field of food processing. The invention includes step 1: preliminary sterilization; step 2: preparation and pulping; step 3: cooling and mixing; step 4: bottling Cool, put the sterilized mixed slurry in step 3 into a sterilized bottle, and when the mixed thick slurry is cooled to normal temperature, seal the bottle to obtain the finished product of honey grapefruit tea jam thick slurry. The flavor of honey citron tea can prolong the storage time, and the flavor of honey citron tea can be adjusted by honey and rose extract, so that the sweet and sour is just right, and adding wolfberry extract, it also has the health effects of clearing heat, improving eyesight, promoting blood circulation and removing blood stasis , so that the body can absorb more micronutrients.

The invention discloses a preparation method of rosa roxburghii tea. The preparation method comprises steps of preparing rosa roxburghii: selecting honey-flavored rosa roxburghii fruits, cleaning therosa roxburghii fruits with clear water, and removing seeds for later use; preparing tea leaves: selecting fresh green tea leaves, conducting withering, rolling, fermenting, drying and spreading in the air for later use; preparing finished products: mixing products from step 1 and products from step 2 and baking the mixture to obtain the rosa roxburghii tea. The preparation method of the rosa roxburghii tea selects organic mature fruits, honey-flavored rosa roxburghii fruits and first-class tea leaves and uses various technical means such as blending, scenting and baking, so that the preparedrosa roxburghii tea emits faint scent of rosa roxburghii during brewing process and maintains original flavour of tea. The rosa roxburghii tea is pleasant and scent, and has both health and medicinaleffect.

The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.

The present invention discloses a nutrition-type tamarind fruit juice beverage and a preparation method thereof, and belongs to the technical field of food processing. The present invention solves the problems that the existing tamarind fruit juice beverage is not easily absorbed by the human body resulted from the frequent use of sucrose and honey as sweeteners, and long-term consumption of the existing tamarind fruit juice beverage is not conducive to human health due to the use of tamarind fruit flavors and various additives. The nutrition-type tamarind fruit juice beverage is prepared from the following raw materials in parts by weight: 1-3 parts of tamarind fruit juice, 8-10 parts of water, 10-12 parts of glucose, 1-2 parts of brown sugar, 0.05-0.07 part of potassium sorbate, 0.05-0.07 part of sodium chloride, 0.03-0.05 part of honey flavor and 0.5-0.7 part of citric acid. In the nutrition-type tamarind fruit juice beverage product, the glucose is beneficial to the human-body absorption, and the use of a large number of chemical additives is avoided so that the nutrition-type tamarind fruit juice beverage is conducive to human body health.

The invention discloses osmanthus honey wine for treating neuropathic stomachache and relates to the technical field of healthcare wine production. The osmanthus honey wine is produced by, by weight, 70-80 parts of fresh osmanthus, 450-500 parts of honey, 16-20 parts of carrot powder, 15-18 parts of Chinese yam powder, 12-15 parts of bean cake powder, 12-15 parts of corn flour, 10-12 parts of wheat germ powder, 8-11 parts of apple powder, 8-10 parts of pawpaw powder, 15-20 parts of fruit wine yeast, 13-18 parts of traditional Chinese medicine extract, 6-10 parts of flavoring agent, 0.03-0.08 parts of pectinase, 0.1-0.2 part of sulfur dioxide and 1000-1100 parts of water. Honey and osmanthus are used as raw materials, traditional Chinese medicine extract having efficacy of treating neuropathic stomachache is added, and the osmanthus honey wine is obtained through fermentation and ageing. The osmanthus honey wine is low in alcohol content, pure in honey flavor and moderate in sourness and sweetness, nutrient ingredients of the raw materials are retained, and healthcare value is increased.

The invention discloses Chinese-yam and honey flavored small fried dough twist and a making process of the small fried dough twist. The Chinese-yam and honey flavored small fried dough twist has a package body, the package body is internally provided with Chinese-yam and honey flavored small fried dough twist bags and a fork used for the Chinese-yam and honey flavored small fried dough twist, andthe Chinese-yam and honey flavored small fried dough twist is packaged in the Chinese-yam and honey flavored small fried dough twist bags. The Chinese-yam and honey flavored small fried dough twist isprepared from, by weight, 250 parts of wheat flour, 100 parts of egg white, 25 parts of white granulated sugar, 25 parts of yam flour, 15 parts of plant oil, 1 part of sodium bicarbonate and 60 partsof honey. The Chinese-yam and honey flavored small fried dough twist has the advantages that the small fried dough twist has the package body, the Chinese-yam and honey flavored small fried dough twist bags, the fork used for the Chinese-yam and honey flavored small fried dough twist, a seasoning bag and / or a side dish bag are placed in the package body, and the novel edible performance of the Chinese-yam and honey flavored small fried dough twist is achieved, so that the product is more natural and healthier. The Chinese-yam and honey flavored small fried dough twist has various tastes, meets the requirements of different consumers, and is free of chemical additives, natural and health.

The invention discloses a preparation method of a honey-flavored natural plant beverage. The preparation method is characterized by comprising following steps, wherein raw materials including, in parts by weight, 3-10 parts of roses, 3-15 parts of mint leaves, 3-10 parts of osmanthus fragrans, 3-15 parts of black sesame, 3-15 parts of litchi pulp, 3-15 parts of purple rice and 3-25 parts of lotus roots are used; the steps are implemented as follows: (1) all the raw materials excluding the roses, the mint leaves and the osmanthus fragrans are taken and boiled in water for 1-1.5 h, the roses, the mint leaves and the osmanthus fragrans are added, and the mixture is continuously boiled and filtered; (2) honey is added, dissolved and stirred uniformly; (3) the mixture is sterilized, and a beverage product is obtained. The preparation method has the benefits as follows: the composition is scientific, the raw materials are all very safe medicinal and edible materials, and the beverage tastes mellow, sweet and moisturizing, doesn't contain essence, pigment and other additives and has the functions of eliminating toxins, maintaining beauty, activating blood, invigorating the stomach and refreshing the mind.

The invention relates to a preparation method of pineapple honey fish paste, and belongs to the technical field of food processing. The invention solves the technical problem of providing the preparation method of the pineapple honey fish paste. The method comprises the following steps: a, thoroughly cleaning fish, and removing the viscera; b, pickling the fish; c, pulverizing the pickled fish toobtain fish meal; d, mixing the fish meal, water and sucrose, performing uniform stirring, and adding lactic acid bacteria and performing fermentation to obtain a fermented material; and e, adding salad oil to a pot to be heated to 90-95 DEG C, adding the fermented material, performing decoction until the fermented material is thick, then taking the fermented material out of the pot, adding honeyand pineapple cubes, and performing filling and sterilization to obtain the pineapple honey fish paste. The pineapple honey fish paste prepared by the preparation method provided by the invention hasrich honey flavor and light pineapple fragrance, keeps the fragrance of the fish, is delicious and not greasy, is insipid and refreshing in taste, and can not suffer from excessive internal heat; andthe pineapple honey fish paste is simple in preparation method and free of any food additive, so that the pineapple honey fish paste is sanitary and safe and is a convenient leisure food suitable forpeople of all ages.

The invention discloses rice-Maotai-flavor Baijiu and a preparation method thereof, and relates to the technical field of rice-Maotai-flavor Baijiu. The rice-Maotai-flavor Baijiu is prepared from the following raw material components in parts by weight: 60-85 parts of rice-flavor base liquor, 10-15 parts of Maotai-flavor third-round liquor, 10-20 parts of Maotai-flavor fourth-round liquor, 8-15 parts of Maotai-flavor fifth-round liquor, 3-15 parts of Maotai-flavor sixth-round liquor and 5-15 parts of rice-glutinous rice flavoring liquor. The rice-Maotai-flavor Baijiu solves the problems of long production cycle, low grain conversion rate and insufficient yield supply of Maotai-flavor liquor. By adopting the rice-flavor base liquor as the raw material, the added value, the market value and the market share of the rice-flavor liquor are increased, and the inheritance of the traditional brewing process of the rice-flavor liquor is promoted. Compared with Maotai-flavor liquor or rice-flavor liquor, the rice-Maotai-flavor liquor provided by the invention is richer and fuller in flavor and taste, has the mellow and fine taste of the Maotai-flavor liquor, and has the characteristics of grain flavor, aged flavor, honey flavor, softness, sweetness, freshness and long aftertaste of the rice-flavor liquor.

The invention discloses a preparation method for noble wine flavored high-alcohol sweet bear. The preparation method comprises the following steps of after preparing burnt malt rich in maltose flavorand amber malt rich in raisin flavor by using Canadian barley Schooner through a specific process, performing crushing and saccharification on the burnt malt and the amber malt with common pale malt according to a proportion to obtain a whole wheat juice, adjusting amino nitrogen, adding fructose syrup, a passion fruit honey and a litchi honey to gradually upregulating the sugar degrees of fermentation broths after performing fermentation on cold wort for 24h and 48h respectively, quantitatively inoculating a special yeast, performing two-pot fermentation under the preferred fermentation condition, dry adding hops with a grape fragrance when pots are poured, and then low-temperature cold storage and aseptic membrane filtration and packaging are performed to obtain the noble wine flavored high-alcohol sweet bear with high alcohol ester content, mellow and harmonious taste, strong potability, and rich fruit flavor similar to honey flavor, grape and the like. The beer produced by the preparation method is unique in style, high in alcoholic strength and pleasant in color and luster, has significant difference with common industrial beer in the market and provides a brand-new choice fora craft beer lover.

The invention provides a honey strawberry juice and preparation method. The honey strawberry juice uses strawberry, honey, sugar, egg white icing as main raw materials, with sodium chloride, citric acid, honey flavor, strawberry flavor, ethyl maltol and water; weight percentages are respectively as follows: strawberry 1% to 10%, honey 1% to 5%, sugar 10% to 15%, egg white icing 1% to 5%, sodium chloride 0.05% to 0.07%, citric acid 0.05% to 0.07%, honey flavor 0.01% to 0.05%, strawberry flavor 0.05% to 0.1%, ethyl maltol 0.0015% to 0.0017%, others being water; it is prepared by technical processes such as raw material process, preparation, homogeneity, vacuum degassing and sterilization; it is simple and reasonable in technique and prescription is precise and appropriate, bringing out the best in each other; content of solid is high; it has various amino acids and trace elements required by human body and maintains flavor of honey and strawberry. Mouth feel is faint scent and pure. It is cool and refreshing and sweet and sour, which is suitable for all ages. Its application range is wide, in particular applicable for driving during a long period.