122 results about "Lemon juice" patented technology

The invention relates to the technical field of dried orange peel enzyme beverages, in particular to a dried orange peel enzyme beverage and a preparation method thereof. The dried orange peel enzyme beverage is prepared from the following raw materials in percentage by mass: 3-10% of dried orange peel, 0.5-2% of lemon juice, 5-15% of haws, 5-15% of pineapples, 3-10% of bitter gourds, 5-15% of red dates, 3-10% of longans, 1-5% of Chinese wolfberry fruits, 3-10% of sea-buckthorn and the balance of deionized water. According to the pericarpium citri reticulatae enzyme beverage and the preparation method thereof provided by the invention, through a specific fermentation process, the pericarpium citri reticulatae and a plurality of medicinal and edible food materials such as the hawthorn fruits, the Chinese wolfberry fruits and the bitter gourds are subjected to mixed fermentation, so that the original medicinal components of the pericarpium citri reticulatae are reserved, macromolecular substances are converted into micromolecular substances which are easily absorbed by a human body through the action of microorganisms, and the taste of the pericarpium citri reticulatae enzyme beverage is improved. The dried tangerine or orange peel beverage can be used as a raw material, such as lysine, arginine, histidine, oligosaccharide, flavonoids, polyphenols and the like, so that the innovative beverage not only enriches the variety of dried tangerine or orange peel products, but also provides a healthy and convenient health-preserving choice for modern people.

1. Name of the Design Product: Bottle Sticker (Da You Wei Lemon Juice). 2. Use of the Design Product: Sticker for the bottle of lemon juice. 3. Design Key Points of the Design Product: The combination of pattern and color. 4. Picture or Photo that Best Illustrates the Design Key Points: Reference Drawing in Use State. 5. The claimed design includes color.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The invention discloses lily and fingered citron juice wine and a preparation method thereof, and belongs to the technical field of wine processing. The lily and fingered citron juice wine comprises the following raw material components: base wine and dry substance raw materials added according to the mass percent of the base wine, the dry substance raw materials comprise 1 to 1.5 percent of fingered citron, 1 to 1.5 percent of lily, 0.2 to 0.6 percent of longan aril, 0.2 to 0.6 percent of lemon juice, 0.01 to 0.02 percent of grapefruit flower and 3 to 5 percent of fructo-oligosaccharide. The preparation method comprises the following steps: treating base wine with activated carbon, adding fingered citron, lily, grapefruit flower and longan aril, introducing CO2, sealing, leaching at room temperature, filtering, adding lemon juice and fructo-oligosaccharide, and uniformly mixing to obtain the lily and fingered citron juice wine. The method can effectively solve the problems of low extraction efficiency, poor flavor and the like in the prior art, and enhances the probiotic function of the product.

The invention relates to a preparation method of a lucid ganoderma and flax cake concentrated solution and a product. The preparation method comprises the following steps: S1, pretreating raw materials; s2, synergistic extraction: adding a compound enzyme preparation into the raw materials pretreated in the step S1, adjusting the pH value of the system to 4.5-5.5, and carrying out enzymolysis at 50-55 DEG C for 60-90 minutes, wherein the enzyme addition amount is 0.3%-0.5% of the mass of the mixed powder; raising the temperature of the system to 85-90 DEG C, carrying out constant-temperature extraction for 90-120 minutes, stirring once every 20 minutes during the extraction, and filtering by adopting a plate-and-frame filter after the extraction is finished, so as to obtain a polysaccharide extracting solution; s3, compounding and blending: respectively adding 5% of concentrated pear juice and 0.1% of concentrated lemon juice according to the mass percent of the polysaccharide extracting solution, uniformly stirring, adding deionized water to adjust the polysaccharide concentration to 10-15 mg / mL, and adjusting the pH value of the system to 4.5-5.0; and S4, sterilizing and filling: filtering the blended oral liquid stock solution through a 0.22 mu m microporous filter membrane, carrying out ultrahigh-temperature instantaneous sterilization, quickly cooling to 30 DEG C or below after sterilization, filling into a sterile oral liquid bottle in a sterile environment, sealing, and labeling to obtain the product.

The present invention relates to a lemon juice-containing composition and its use for cleaning skin and / or hands. The composition comprises 5-30% by weight lemon juice or a lemon juice concentrate, 0.5-10% by weight phenoxyethanol, 2-60% by weight anionic surfactant and ad 100% by weight water. The composition is particularly suitable for the effective but at the same time skin-friendly removal of contaminants containing chlorophyll and / or other plant dyes, of plant juices / extracts and / or other plant parts, such as flower pollen and / or plant dusts, and / or of phytopathogens, fertilizer residues, herbicides, bactericides, fungicides, virucides and germination inhibitors.

The present invention discloses a preparation method of compound total-nutrient and healthy dried Passiflora edulis Sims, comprising: (1) selecting fruit; (2) cleaning, digging a fruit pulp, and removing a fruit peel; (3) pressing the fruit pulp; (4) crushing the flesh; (5) mixing the Passiflora edulis Sims juice, the Passiflora edulis Sims slurry, liquid sugar or powdered sugar or high fructose syrup, apple juice or grape juice or lemon juice, adding citric acid and stirring; (6) pouring the Passiflora edulis Sims composite slurry into a mold, drying, removing the mold, sprinkling fine powdered sugar, and packaging to obtain dried Passiflora edulis Sims. The dried Passiflora edulis Sims in the present invention has aromatic flavor, good taste, sweet and sour taste, comprehensive and balanced nutrition, long shelf life, convenience in eating and suitability for all kinds of people to eat.

This invention discloses a method for preparing concentrated red lemon juice powder rich in anthocyanins, belonging to the field of food deep processing and natural product extraction technology. Using Chongqing red lemons as raw material, this invention employs a low-temperature process system with a temperature of ≤50℃ throughout the process. Through a coupled process of low-temperature stable extraction, enzymatic hydrolysis for stabilization and aroma enhancement, membrane separation clarification, and low-temperature concentration and drying, it achieves efficient and simultaneous retention of anthocyanins and β-carotene. This invention introduces a lipase enzymatic hydrolysis step to solve the problem of oil separation caused by red lemon essential oil in situ, while simultaneously achieving natural aroma enhancement without the need for external emulsifiers and flavorings. The product prepared by this invention has an anthocyanin retention rate of ≥70% and a β-carotene retention rate of ≥80%, exhibits a natural pink color, and possesses antioxidant and anti-inflammatory physiological activities. It can be widely used in beverages, baking, functional foods, and other fields, providing an industrially feasible technical solution for the high-value utilization of specialty agricultural products.

The invention designs a prefabricated vegetable Maoshi braised pork which is prepared by the following steps: cleaning streaky pork, blanching and frying the cleaned streaky pork, and adding lemon juice on the traditional basis to achieve the effects of removing fishy smell, supplementing nutrition, promoting appetite, assisting in improving constipation, losing weight and the like. And finally, heating and reducing juice in a pot, and sterilizing after vacuum packaging, so as to prepare the instant food which can be heated or cooked. The braised pork in brown sauce prepared by the explored processing method is fat but not greasy, melts in the mouth, is fresh and soft in meat feel, and is capable of preserving health and much lower in calorie compared with the traditional method. According to the high-quality produced prefabricated braised braised pork in brown sauce provided by the invention, the time of people can be saved on the basis of a traditional braised pork preparation mode, and the taste and nutritional ingredients of the traditional preparation mode are reserved and increased.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.

Abstract:The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are insulated from mixing with the lemon juice via a disposable cloth, the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.

The invention relates to the technical field of medicines, in particular to thrombolysis plaque-dissolving blood pressure clearing tablet sugar, which is prepared from the following raw materials in parts by weight: 15 to 20 parts of garlic, 15 to 20 parts of fresh ginger and 15 to 20 parts of fructus crataegi. 20-25 parts by weight of mint; 20-25 parts by weight of vanilla, 10-15 parts by weight of honey and 10-15 parts by weight of pectin; the blood pressure clearing tablet sugar capable of dissolving thrombus and plaque comprises the following raw materials in parts by weight: 100-200 parts of garlic, 100-200 parts of fresh ginger, 2000-2500 ml of lemon juice, 10-15 parts of vitamin C and 10-15 parts of vitamin E. According to the blood pressure clearing tablet sugar capable of dissolving thrombus and plaque, disclosed by the invention, the garlic and the fresh ginger are soaked in the lemon juice in advance, and then the raw materials such as the mint, the vanilla and the honey are added into the lemon juice, so that the spicy degree of the garlic and the fresh ginger can be reduced, and the mouth feel of consumers can be improved.

The invention provides a preparation method of a Dai flavor red beancurd sour and hot cold pickled juice seasoning, which comprises the following steps: A) stir-frying carbonated beverage, pepper, citronella, garlic, cyphomandra betony and mint in a pot, and turning off fire; b) mixing the concentrated green lemon juice, fish sauce and starch to obtain a mixed material; c) adding the tomato sauce, the Mexican chili sauce, the fermented bean curd juice, the white granulated sugar, the edible salt, the chicken essence seasoning, the yeast extract and the mixed materials into a pot, and stirring to obtain a semi-finished seasoning product; and D) carrying out hot filling and sterilization on the semi-finished product seasoning to obtain the Dai flavor red beancurd sour and hot cold soaking juice seasoning. A variety of fresh raw materials such as capsicum frutescens, garlic, fresh citronella, fresh mint and the like are utilized, special raw and auxiliary materials such as Mexican chili sauce, carbonated beverage and the like are supplemented, and a standardized manufacturing process is adopted, so that the Dai flavor red beancurd sour and hot cold soaking juice seasoning product which is unique in taste, sour and hot, tasty and refreshing, has smoky flavor and is stable in quality is manufactured.

The invention discloses a compound-taste lemon black tea beverage formula capable of balancing the sour-sweet ratio and the tea astringency. The compound-taste lemon black tea beverage formula consists of high fructose corn syrup, BS921 instant black tea powder, green spring lemon normal juice, table salt, citric acid monohydrate, malic acid, sodium citrate, potassium sorbate, sodium cyclamate, acesulfame potassium, aspartame, caramel color, sunset yellow, vitamin C, CJ9433 black tea essence, CJ9183 lemon essence and purified water. By constructing a four-dimensional balance model of a sweet gradient system, a sour buffer system, an astringent inhibition system and a color and aroma stabilizing system, the problems that existing lemon black tea is unbalanced in sour-sweet ratio, heavy in astringent taste, thin in taste and poor in stability are solved. Through the synergistic effect of the compound sweetening agent and the sour buffer salt, the product is palatable in sourness and sweetness, mellow in tea fragrance, free of bitter and astringent aftertaste, full in compound taste and good in shelf life stability.

The invention relates to the technical field of food, in particular to alcohol-free kefir fermented milk and a preparation method thereof.Based on the total weight of the kefir fermented milk, the kefir fermented milk is prepared from, by mass, 7%-15% of sweetening agents, 0%-5% of concentrated lemon juice, 0.01%-0.015% of compound lactic acid bacteria and the balance raw milk, the compound lactic acid bacteria contain leuconostoc mesenteroides subsp. Mesenteroides, the mass percentage of protein in the prepared fermented milk is 2.6-3.0%, the mass percentage of fat is 2.8-3.2%, the pH value is 4.2-4.5, and the acidity is 80-110 degree T.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The invention discloses a compound kale juice and a processing method thereof, the processing method comprises the following steps: mixing lemon juice and apple juice according to a mass ratio of 1: 2-1: 10 to obtain a compound liquid, adding the compound liquid in the kale juicing process, collecting juice after juicing to obtain the compound kale juice, and the mass ratio of the compound liquid to the kale is 1: 1-5: 1. Meanwhile, the invention also provides the compound kale juice obtained by the method and juicing equipment for juicing. The method solves the problems that kale products in the prior art are fast in quality deterioration, short in shelf life and not beneficial to industrial production, storage and market circulation. The invention further provides juicing equipment for processing the compounded kale juice.

The invention discloses a high-content astaxanthin beverage and a preparation method thereof. The product contains 0.6-2% of astaxanthin microcapsule powder or astaxanthin aqueous solution, and also contains fish collagen peptide, skipjack elastin peptide, sodium hyaluronate, nicotinamide, honey, vitamin B6, pectin, lactic acid, citric acid, fermented kiwi fruit juice, fermented pineapple juice, fermented lemon juice and the like. By optimizing the formula and the process, the problems of low astaxanthin content, poor stability and single nutrition function in the existing astaxanthin beverage are successfully solved, and the astaxanthin beverage with higher quality and higher efficiency is provided for consumers.

The invention relates to the technical field of food processing, and discloses health-preserving Malus micromalus makino jam and a preparation method thereof.The health-preserving Malus micromalus makino jam is prepared from, by weight, 669-700 parts of Malus micromalus makino puree, 20-33 parts of licorice roots, 33-79 parts of fried malt, 20-34 parts of lotus leaves, 80-100 parts of granulated sugar, 80-100 parts of purified water, 3-7 parts of pectin, 3-7 parts of starch and 5-10 parts of concentrated lemon juice. The malus micromalus makino jam comprises the following raw materials in parts by weight: 686 parts of malus micromalus makino primary pulp, 25-33 parts of liquorice, 41-60 parts of fried malt, 25-34 parts of lotus leaves, 80-90 parts of granulated sugar, 80-90 parts of purified water, 5 parts of pectin, 5 parts of starch and 10 parts of concentrated lemon juice. And the added medicinal and edible substances such as liquorice, roasted malt and lotus leaves have health-preserving and health-care effects, and can relieve summer heat, eliminate dampness, invigorate the spleen, promote appetite, regulate the spleen and the stomach and improve the immunity of the organism.

The invention relates to additive-free low-GI kale fruit and vegetable juice and a preparation method thereof.The additive-free low-GI kale fruit and vegetable juice is prepared from, by weight, 7%-9% of seed melon juice, 0.4%-0.6% of yellow lemon juice, 1%-2% of concentrated white gourd juice, 2%-4% of concentrated apple juice, 5%-7% of cucumber juice, 19%-21% of chayote juice, 7%-9% of kale juice, 5%-7% of spinach juice, 20%-22% of mint juice and 6%-8% of parsley juice. And the balance water. According to the invention, various food additives are completely abandoned, the vegetable content of the prepared product is as high as 80% or above, and the finished product is dark green in color, fresh and harmonious in flavor, good in stability, low in sugar, low in calorie and low in GI, and can meet the core requirements of crowds at the early stage of diabetes mellitus, consumers who control calorie and low-carbon dieters only by scientifically proportioning the natural fruit and vegetable puree and improving the process.

The invention discloses a preparation method of lemon basil cheese sauce in the technical field of lemon basil cheese sauce. Comprising the following steps: step 1, cleaning raw materials such as lemons and basil leaves, and airing water; step 2, rubbing the lemon peel into fine peel scraps by using a rubbing device; cutting the lemons in half, and extruding lemon juice for later use; 3, the softened cream cheese, the lemon juice, the lemon peel and the basil leaves are poured into a lemon basil cheese sauce preparation device to be mixed and prepared, and finally the mixture is filled into a canning bottle; the cheese sauce and the olive oil can be sprayed out and filled at one time, and meanwhile, the olive oil can be excessively and uniformly soaked, added and mixed into the cheese sauce, so that the inside of the cheese sauce can be wrapped by the olive oil, air is isolated, and the shelf life is prolonged; the integrated filling forming is realized, and the working efficiency is improved; and the risk that the sauce is easy to splash during two-time filling is avoided.

The invention discloses a gardenia beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The gardenia beverage comprises the following raw materials in parts by mass: 30-35 parts of a fermented gardenia base solution, 3-7 parts of a gardenia aroma extract, 5-8 parts of passion fruit juice, 2-5 parts of lemon juice, 1-3 parts of a sweetening agent, 0.1-0.5 part of a stabilizer and 70-80 parts of water, the preparation method of the fermented cape jasmine flower base solution comprises the following steps: taking cape jasmine flowers, crushing the cape jasmine flowers, then mixing the crushed cape jasmine flowers with water and lactobacillus plantarum to obtain a mixed solution, and performing fermentation, filtration and sterilization to obtain the fermented cape jasmine flower base solution. The prepared fermented cape jasmine flower base solution is rich in soft ester fragrance, the cape jasmine flower fragrance extract retains the characteristic fragrance of cape jasmine flowers, and the cape jasmine flower base solution and the cape jasmine flower fragrance extract are compounded according to a specific proportion to form a layering fragrance type of fresh front-conditioning and rich rear-conditioning to replace addition of essence.

This invention discloses a pure fermented osmanthus honey wine and its preparation method, belonging to the field of natural food microbial fermentation brewing technology. It uses pure natural honey as the sole carbon source for microbial fermentation, without adding grains or artificial additives. The process involves honey dilution, sugar content adjustment, acidification with fresh lemon juice, and low-temperature primary fermentation. This is combined with short-term high-temperature heat shock sterilization with dried osmanthus flowers, followed by rapid cooling with ice water to lock in the aroma. After primary fermentation, osmanthus flowers are added for gentle aroma enhancement, followed by low-temperature secondary fermentation, aging, clarification, and bottling. This invention solves the problems of heavy off-flavors in grain-based wines, masked honey aroma, pronounced bitterness of osmanthus, and uncontrolled fermentation acidity. The resulting product has a pure flavor, balanced acidity, and stable process, making it suitable for industrial production.

The invention relates to the technical field of ice cream preparation, in particular to purple perilla sea salt ice cream and a preparation method thereof.The purple perilla sea salt ice cream is prepared from, by weight, 2.5%-5% of fresh ginger, 0.9%-2.1% of lemon juice, 0.8%-2% of sea salt, 62% of an ice cream base and the balance purple perilla decoction liquid; the perilla decoction is prepared by decocting perilla leaves and stems with clear water, and the ratio of the perilla leaves to the stems to the clear water ranges from 1: 5 to 1: 10; the ice cream base is prepared by mixing unsalted butter or egg white with berry sugar in proportion; according to the invention, the lemon juice is added after the perilla leaves and stems are decocted to change color, so that a unique light purple color is formed, which is different from the single color of the traditional ice cream, and gives people a visual fresh feeling. Meanwhile, through the elaborate blending and preparation technology, the ice cream is silky and fine in taste and melts in the mouth, and brand-new taste experience is brought to consumers.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

The invention discloses a freeze-dried egg fermented glutinous rice soup and a production process thereof, the freeze-dried egg fermented glutinous rice soup mainly comprises the following raw materials: fermented glutinous rice, egg liquid, purified water, liquid pure milk, radix puerariae powder, rock sugar, Chinese wolfberry, lemon juice and a composite freeze-drying improving agent, and the composite freeze-drying improving agent is a mixture of an air entraining agent and nano cellulose; according to the freeze-dried egg fermented glutinous rice soup, gas is introduced through the air entraining agent in the composite freeze-drying improving agent, and a porous network structure is formed in a freeze-dried body of the egg fermented glutinous rice soup through cooperation of nanocellulose in the composite freeze-drying improving agent and the introduced gas with ultrasonic vibration in the freeze-drying sublimation stage; therefore, the temperature in the freeze-drying process is greatly reduced, the freeze-drying time is remarkably shortened, energy consumption is greatly saved, freeze-drying preparation of the egg fermented glutinous rice soup product can be achieved without high vacuum degree, the product percent of pass is improved, the production cost can be greatly reduced by compounding the freeze-drying improver, and the method has outstanding application and popularization prospects.

The invention relates to the technical field of wine brewing, in particular to canned cocktail containing lemon slices and a preparation method of the canned cocktail. The canned cocktail comprises wine liquid and dried lemon slices, the dried lemon slices are soaked at the bottom of the wine liquid, the lemon slices float upwards after a cover is opened, and a preparation method of the dried lemon slices comprises the following steps: soaking fresh lemon slices with erythritol to obtain soaked lemon slices; performing gradient hot air drying on the soaked lemon slices to obtain dried lemon slices; the wine liquid is prepared from a vodka substrate, 15 to 35 parts of erythritol, lemon juice, citric acid, 0.1 to 0.2 part of sodium erythorbate, 5 to 11 parts of a bitter inhibition component and seasoning. According to the canned cocktail, zero sugar is achieved through erythritol, the lemon flavor is locked through erythritol soaking treatment and gradient drying, and corrosion prevention is achieved by combining lemon slice drying, component bacteriostasis and sterilization treatment; the bitter taste is improved based on the bitterness inhibiting component, and the sodium erythorbate has the protective effect, so that the product is zero in sugar, good in flavor and durable.