233 results about "Peach juice" patented technology

The present invention relates to a passiflora coerulea and honey peach complex juice and a preparation method thereof. The complex juice consists of 20-30% passiflora coerulea juice, 10-15% honey peach juice, 3-5% honey and water and the preparation method of the complex juice is made of the following steps: washing, cleaning and cutting the passiflora coerulea, removing the fruit pulp with seeds to squeeze juice, washing and cleaning honey peaches, peeling honey peaches to squeeze juice, mixing the two juices evenly and heating to a temperature of 20-60 DEG C, adding pectinase and amylase to conduct enzymolysis, filtering the juice and adding water and honey to flavor, removing parts of bacteria with sterilizing filtration membranes; then homogenizing and degassing the sterilized juice, and vacuum packaging and treating the packaged juice with super-high pressure sterilization and enzyme inactivation treatment, thereby obtaining the complex juice. The preparation method of the complex juice can maintain the unique flavor of passiflora coerulea and delicate fragrance of honey peaches, thus the prepared complex juice has authentic taste of the raw juice, natural and lingering flavor, and improved the quality of fruit juice, and meet the pursuit of natural fruit juice of the majority of consumers.

The invention relates to the technical field of beverage production, in particular to a passion fruit beverage and a preparation method thereof. The passion fruit beverage is prepared from the following components: 20 to 40 parts of passion fruit juice, 5 to 10 parts of Dendrobium officinale juice, 5 to 10 parts of juicy peach juice, 5 to 10 parts of grapefruit juice, 5 to 10 parts of grenadine juice, 5 to 10 parts of citric acid, 1 to 2 parts of a stabilizer and 100 parts of purified water. The passion fruit beverage prepared by the preparation method of the passion fruit beverage disclosed by the invention is formed by taking the passion fruit juice as a main raw material and mixing the Dendrobium officinale juice, the juicy peach juice, the grapefruit juice and the grenadine juice as well as the additives such as the citric acid and the stabilizer with the water, so that the passion fruit beverage is nutrient-rich, good in taste and strong in flavor and has the effects of relieving a cough and moistening the lung as well as clearing heat and removing toxicity; moreover, in cooperation with the various fruits, the health care effects, for passion fruit, of diminishing inflammation and relieving pain, promoting blood circulation and improving the health, reducing lipid and blood pressure, enriching yin and nourishing kidney, refreshing oneself and dispelling the effects of alcohol, removing fatigue, eliminating toxin and beautifying skin, strengthening immunity and the like can be effectively played.

The invention provides a concentrated peach juice product and a preparation method. The concentrated peach juice is a concentrated juice which is prepared by adopting sodium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment; the content of the solvable solid matter of the concentrated peach juice product is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of peaches is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated peach juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the peach juice, thereby finally obtaining a concentrated peach juice product with high nutritive value, stable properties and good flavor and taste by adopting the techniques such as adsorption and hyperfiltration. Edulcorator and preservative need not to be added into the concentrated peach juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated peach juice is diluted.

The invention discloses a preparation technique of a condensed clarified peach juice. In the technique, fresh peaches with proper maturity are selected as materials and are manufactured into the condensed clarified peach juice with the content of a soluble solid matter not lower than 50.0Brix after the peaches are washed, picked, enucleate, squeezed, clarified, filtered, condensed, sterilized and canned. The preparation technique of a condensed clarified peach juice has the following advantages that: 1, the peach juice produced by the technique of the invention is a clarified transparent liquid without deposits and suspensions; during the producing process, no additive and antiseptic are added; the peach juice has inherent taste and fragrance; 2, the content of a soluble solid matter in the condensed clarified peach juice produced by the invention is high, thus being convenient for transportation and prolonging the shelf period of the product.

The invention discloses passiflora edulis drink and a preparation method thereof. The passiflora edulis drink is prepared from the following raw materials in part by weight: 40 to 60 parts of passiflora edulis juice, 10 to 20 parts of black tea, 10 to 20 parts of pineapple juice, 10 to 20 parts of honey peach juice, 20 to 30 parts of honey, and 20 to 30 parts of orange juice. The preparation method for the passiflora edulis drink comprises the following steps of: 1) crushing passiflora edulis and juicing to prepare passiflora edulis juice; 2) cleaning unabroken ripened pineapple completely, peeling, cutting into blocks, and juicing to obtain pineapple juice; 3) cleaning unabroken ripened honey peach, peeling, denucleating and juicing to obtain honey peach juice; 4) cleaning unabroken ripened orange completely, peeling, seeding, and juicing to obtain orange juice; and 5) adding passiflora edulis juice, black tea, pineapple juice, honey peach juice, and orange juice into water at the temperature of between 80 and 90 DEG C for 2 to 4 minutes, cooling to less than 60 DEG C, and adding 20 to 30 weight parts of honey and uniformly stirring to obtain the passiflora edulis drink. The passiflora edulis drink has the effects of helping produce saliva and slaking thirst, stimulating the appetite and refreshing, beautifying the features and enhancing metabolism.

The invention discloses a burdock fruit and vegetable beverage and a preparation method of the burdock fruit and vegetable beverage and belongs to the field of beverage production. A burdock beverage prepared by the traditional method cannot be stored for a long time, and is long in technical process, monotonous in nutrition and higher in cost. The beverage is prepared by taking burdock juice as a main material, in company with apple juice, hippophae rhamnoides juice, hawthorn juice, grape juice, peach juice, kiwi fruit juice, and adding Chinese medicinal herb, seaweed meal, sodium alginate, citric acid and the like. Compared with the traditional technology, the beverage produced by the technology is reasonable in formula, fragrant and natural, sweet, sour and tasty, has a composite flavor of burdock, an apple, hippophae rhamnoides, a hawthorn, a kiwi fruit and a carrot, and is wide in raw material source, low in price and simple and feasible to produce; ultrasonic and ultraviolet sterilization replaces the traditional high-temperature sterilization; quick sterilization can be achieved; loss of carotenoids and the like can be effectively reduced; and the added seaweed meal and the Chinese medicinal herb contain necessary highly unsaturated fatty acid EPA, DHA and the like for a human body, so that the beverage can reduce blood pressure and blood fat, resist aging, and improve immunity and radiation resistance of the human body.

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.

The invention discloses nutritional bread with fruit, which is characterized by being prepared from strong flour, apple juice, apple pulp, pear juice, peach juice, Chinese date juice, fresh milk, eggs, vegetable oil, white sugar, yeast, modifier, salt and the like. The nutritional bread with fruit combines the apple juice, the apple pulp, the pear juice, the peach juice, the Chinese date juice andthe like and contains fruit cellulose, vitamin, mineral matters and various trace elements, thereby being good for the health of the young, the old and the weak after long term use and providing a new approach for creating economic benefits for fruit farmers.

The invention discloses a peach juice beverage and a preparation method thereof and belongs to the technical field of food processing. Each 1,000 parts of the beverage comprises following raw materials in parts by weight: 60-75 parts of peach pulp, 73-105 parts of a sweetening agent, 2-4.5 parts of a sour agent, 0.3-0.7 part of an antioxidant, 1-1.6 parts of a stabilizing agent, 0.4-0.6 part of peach essence and of the balance being water, wherein the stabilizing agent is composed of sodium carboxymethylcellulose, xanthan gum and sodium alginate with the mass ratio of (2-4):(2-4):(1-2). The peach juice beverage is reasonable in compatibility; the stability is good in a storage rack period and the mouth feel is good; the peach juice beverage is easy to produce. The stabilizing agent is compounded by the sodium carboxymethylcellulose, the xanthan gum and the sodium alginate so that the system viscosity can be increased and the thickening and emulsification effects are exerted; large grains are prevented from being collected and depositing so that sedimentation and layering phenomena are effectively prevented; compared with independently-adopted components, the peach juice beverage has the advantages that the sedimentation rate is low and the stabilizing efficiency is high; the texture is uniform; the peach juice beverage does not have the sedimentation and layering phenomena after being stored at a room temperature for one month.

The invention relates to a method for preparing high-color value concentrated peach clear juice, and belongs to the technical field of the deep processing of fruits and vegetables. The method comprises the following step of: removing amino nitrogen from peach juice, namely introducing 20 to 60 volume percent of peach juice into an LSC-106 macroporous cation exchange resin tower, collecting outflow liquid, and allowing 20 to 60 volume percent of overflow liquid to pass through an LSC-208 macroporous anion exchange resin tower, and mixing the rest of the overflow liquid and the overflow liquid of the LSC-208 resin tower in peach juice which does not enter the LSC-106 resin tower. The concentrated peach clear juice prepared by utilizing the technical scheme of the invention is in a brownish yellow or shallow amber, does not contain suspensions or precipitates and is clear and transparent, the color value of the peach clear juice can reach 80 percent, the amino nitrogen content is between 100 and 150 mg / 100g. In addition, the concentrated peach clear juice does not add sweeteners, preservatives and the like, is pure in mouthfeel, and is suitable to be drunk directly by diluting or is used for preparing other peach juice drinks.

The invention discloses a summer heat-relieving appetizing fruit vinegar beverage and a processing method thereof. The summer heat-relieving appetizing fruit vinegar beverage is prepared from 10-14 parts by weight of smoked plum, 6-8 parts by weight of aralia elata seem, 10-15 parts by weight of pawpaw, 4-6 parts by weight of alga, 10-20 parts by weight of grapefruit juice, 10-15 parts by weight of Quzhou black peach juice, 3-5 parts by weight of haw powder, 3-5 parts by weight of poria cocos powder, 3-6 parts by weight of coptis honey, 2-4 parts by weight of mango seed, 1-2 parts by weight of plum blossom, 2-3 parts by weight of radix polygonati officinalis, 1-2 parts by weight of caragana korshinskii flower, 2-3 parts by weight of silktree flower, 5-10 parts by weight of a nutrition additive and a proper amount of apple original vinegar and water. The summer heat-relieving appetizing fruit vinegar beverage has rich and balanced nutrition, has a cool, refresh and sour-sweet taste and a unique local flavor, contains traditional Chinese medicine functional components having effects of clearing heat, cooling blood, nourishing yin and blood, appetizing and invigorating spleen, and promoting the production of body fluid to quench thirst, can improve body immunity, clam and soothe the nerves, clear summer heat and relieve fever, and help digestion and is convenient for drinking.

The invention discloses composite fermented beverage prepared from yellow peach, burdock, Chinese yam, sweet osmanthus and violet and a preparation method thereof, and belongs to the field of beverage processing. The composite fermented beverage is characterized by comprising the following raw materials in mass percent: 20-24% of yellow peach juice, 14-18% of purified burdock liquid, 10-14% of Chinese yam pulp, 6-8% of purified sweet osmanthus liquid, 4-6% of purified violet liquid, 2-5% of ferment mixed bacteria suspension, 3-10% of a sweetening agent, 0.02-0.04% of a sour agent, 0.1-0.2% of a stabilizer, and the balance of purified water, and prepared by the steps of blending, fermenting, treating stability, filtering, homogenizing, degassing, filling, sterilizing and packaging to obtain the composite fermented beverage. The composite fermented beverage disclosed by the invention is rich in a plurality of substances beneficial to a human body such as oligosaccharide, polysaccharide, flavone, pigment, vitamins and mineral substances, rich in nutrition, sour and sweet, and integrates the healthcare function with the nutrition function. The preparation method disclosed by the invention is simple in technology and low in cost; the composite fermented beverage is safe, free of toxic and side effects, and convenient to eat.

The present invention relates to a beverage, in particular, it relates to a health-care beverage capable of protecting and raising visual acuity. The raw material composition of said health-care beverage includes the following several components: white granulated sugar, peach juice, carrot juice, tomato pulp, citric acid, sorbic acid, xanthophylls, vitamin B1, vitamin B2, vitamin C, beta-carrotene, pyridoxamine, carboxymethyl cellulose, pectin and pure water. Said invention also provides its preparation method and concrete operation steps.

The invention discloses cordyceps sinensis fruit milk vinegar for improving immunity. The cordyceps sinensis fruit milk vinegar is prepared from the following raw materials in parts by weight: 400-410 parts of grapefruits, 40-45 parts of cape gooseberry, 30-35 parts of selenium-rich rice, 10-12 parts of millet, 4-5 parts of distiller yeast, 50-55 parts of fresh milk, 230-240 parts of honey peach, 6-7 parts of cordyceps sinensis, 4-5 parts of maca, 4-5 parts of human placenta, 5-6 parts of astragalus membranaceus and 7-8 parts of Chinese yam. The invention discloses the cordyceps sinensis fruit milk vinegar for improving immunity, due to addition of fresh peach juice and fresh milk in the preparation process, the cordyceps sinensis fruit milk vinegar is sour and sweet in taste, fragrant in taste, rich in milk protein and rich in nutrition, and due to addition of extracts such as cordyceps sinensis, maca, human placenta, astragalus membranaceus and Chinese yam, the cordyceps sinensis fruit milk vinegar has a certain effect of improving the immunity of human bodies.

The invention discloses a preparation method of a honey peach beverage. The honey peach beverage is obtained by fermenting honey peach juice. Raw materials selected in the preparation method are simple, nutritional ingredients such as vitamins, pectin and minerals in the raw materials are fully retained through fermentation, the food quality guarantee period is prolonged, the deterioration is prevented, and the flavor and the mouth feel of the honey peach beverage are effectively improved.

The invention discloses a dry type peach wine and a preparation method thereof, belonging to the technical field of fermented fruit wine preparation. The preparation method comprises the steps of: 1) washing fresh peaches, coring and chopping, dipping in a color protection solution and standing, taking out, juicing and collecting juice; 2) carrying out enzyme deactivation on the juice, adding pectinase for enzymolysis, performing heating treatment and filtering, adding concentrated peach juice into the filtrate and regulating the sugar content; 3) adding compound yeast into the peach juice regulating the sugar content, and performing main fermentation and after fermentation until the amount of residual sugar in the fermentation liquor is less than or equal to 4g / L, thus obtaining after-fermented wine; 4) standing the after-fermented wine at 4-6 DEG C, adding a clarifying agent for clarifying treatment, then performing intercooling treatment to the fruit wine, filtering while cooling, then filtering through a microfiltration membrane, finally bottling and sterilizing to obtain the dry type peach wine. The preparation method is simple to operate, and the dry type peach wine prepared by adopting the method is low in the amount of residual sugar, high in alcohol degree, rich in nutrition values, and excellent in wine taste.

The invention discloses a mulberry flavor jam and a preparation method thereof. The jam is composed of the following raw materials by weight: 20-30 parts of mulberry, 5-8 parts of pineapple juice, 3-4 parts of yellow peach juice, 4-6 parts of jujube kernel, 3-5 parts of lotus seeds, 1-3 parts of Chinese yam powder, 2-4 parts of hawthorn powder, 2-3 parts of apple soup, 5-6 parts of white sugar and 2-4 parts of nutrient solution. According to the invention, the mulberry is prepared into jam; mulberry has sweet and juicy taste and rich protein, contains many kinds of amino acid, fructose easy to be absorbed by the human body, vitamins and minerals like iron, calcium and zinc, trace elements like selenium, carotenoid and cellulose, which are essentials to human body. The invention has the advantages of reasonable nutrition match and is convenient for drawing material.

The invention relates to instant edible bird's nest with effects of nourishing skin and protecting health for human bodies and a preparation method thereof. The instant edible bird's nest is preparedfrom the following raw materials in percentage by weight: 40-60 percent of purified water, 2-8 percent of rock candy, 5-10 percent of juicy peach juice, 30-40 percent of edible bird's nest and 1-3 percent of collagen peptides. The preparation method comprises the following steps of preparing materials; steaming the edible bird's nest, performing soaking, picking out feathers from the edible bird'snest, performing screening and washing, and drying the edible bird's nest in the air; preparing a mixed solution, and performing screening; washing a bottle, and drying the bottle in the air; performing bottle filling and sterilizing; and performing outer packaging. According to the instant edible bird's nest and the preparation method thereof, the problems of single ingredient and nutrition losscaused in preparation of existing instant edible bird' nest can be effectively solved.

The invention includes a brewing method of health peach mulberry wine. The method of peach mulberry uses squeezing, filtration to get the mulberry peach juice, then add pectin decomposing enzyme, active dry yeast, ferment for 6 ~ 7 days; The fermented juice is stored for 20 ~ 40 days, get health peach mulberry wine. The health peach mulberry wine brewed through this method tastes unique good, the peach mulberry organic acids, vitamins, Trace Elements and tannins, pigments and other phenolic compounds transfer to the health mulberry peach wine, the wine keeps the nutritional value of peach mulberry, is a beauty, health wine.

The invention discloses a yellow peach-carrot compound fruit vinegar and a preparation method thereof, and belongs to the field of beverage processing. The yellow peach-carrot compound fruit vinegar is characterized by comprising the following raw materials in percentage by weight: 12%-18% of original fruit vinegar, 6%-9% of yellow peach juice, 6%-9% of carrot juice, 2%-4% of white granulated sugar, 0.5%-1.5% of honey, 0.02%-0.04% of citric acid, 0.02%-0.04% of chitosan and the balance of pure water; and a yellow peach-carrot compound fruit vinegar finished product is obtained through blending, clarification, filtration, sterilization, degasification, filling and packaging. The obtained product is rich in multiple substances, namely carotin, mineral substances, vitamins and the like which are beneficial to a human body, full of nutriments and sour, sweet and tasty and integrates the health-care and the nutrition into a whole. According to the preparation method, an adopted ultrasonic-assisted chitosan method clarification technology is easy and safe to operate and short in time consumption, and an adopted autoclaved sterilization technology is a pure green technology without toxic side effect.

The invention discloses a Changshanhuyou tangelo and Quzhouhertao peach compound juice drink, and belongs to the technical field of drinks and preparations of the drinks. The drink is prepared by components in parts by weight as follows: 10-12 parts of Changshanhuyou tangelo juice, 20-24 parts of Quzhouhertao peach juice, 5-7 parts of liquorice extracting solutions, 5-7 parts of red autumn sunflower extracting solutions and the balance of water, wherein the total number of parts of the total volume of the drink is 100. The provided compound juice drink has tempting color and sour, sweet and mouthwatering taste, no edible essence and pigment are added, and the original characteristics of raw materials are kept to the greatest extent; and the compound juice drink has the efficacy of decreasing internal heat, replenishing strength and keeping health and is suitable for people of all ages and both sexes.

The invention relates to a peach source beverage and a preparation method thereof. The peach source beverage adopts original peach gum, a peach blossom extractive and peach juice that come from peach trees as the main raw materials; the preparation method mainly comprises the following steps: (1) an original peach gun dispersed system is prepared; (2) peach blossom extractives are prepared; (3) mixing, constant volume and homogenization are conducted on the raw materials; (4) sterilization and packaging are conducted. The combination of the peach source raw materials in the peach source beverage provided by the invention enables nutritional ingredients of the beverage to supplement one another; the peach source beverage not only provides comprehensive and rich nutritions for human bodies, the peach source beverage but also has the functions of promoting the proliferation of beneficial bacteria in intestinal tract of human bodies, strengthening detoxification of human bodies, inhibiting the activity of key enzyme tyrosinase that forms melanochrome and regulating metabolism of human bodies. The peach source beverage and the preparation method thereof are novel in conception and strong in the practicability, thereby being extensive in the prospect for market popularization.

The invention discloses compound papaya yogurt drink and a preparation method thereof. According to the formula, the drink comprises 40-60 parts of papaya, 20-30 parts of celery, 20-30 parts of carrot, 15-25 parts of honey peach, 30-40 parts of honey, 60-80 parts of milk, 3-7 parts of compound enzyme and 6-10 parts of lactic acid bacteria. The preparation method comprises the following steps: (1) mixing and pulping the papaya, the celery and the carrot to obtain pulp; (2) preparing honey peach juice; (3) mixing the pulp and the honey peach juice, adding the compound enzyme for enzymolysis, adding the honey and the milk for mixing and homogenizing, carrying out pasteurization, then inoculating the lactic acid bacteria, fermenting for 5-10 hours at 30-35 DEG C, and transferring, and performing after-ripening at 2-4 DEG C for 18-24h. The prepared compound papaya yogurt drink is unique in flavor, stable in color and rich in nutrition, is easily absorbed by a human body and has high health-care values.

Belonging to the field of food processing, the invention provides a compound probiotics fermented yellow peach clear juice beverage and a preparation method thereof. The process of the invention comprises the following steps: taking fresh peach as a raw material, preventing color, beating, adding a certain proportion of compound enzyme containing 0.03-0.06% of pectase, 0.02-0.05% of cellulase, 0.01-0.04% of xylanase and 0.03-0.06% of beta-glucanase; conducting enzymatic hydrolysis at 40 DEG C for 60-80 min, filtering, centrifuging, conducting pasteurization, cooling, inoculating 2-10% of compound probiotics fermentation agents including Lactobacillus plantarum, Lactobacillus casei and Streptococcus thermophilus in the ratio of 0.6-1.2:0.2-0.8:0.6-1.2; fermenting at 30-40 DEG C for 36-96 hours; regulating the sugar degree of yellow peach juice after fermentation to 5-20% and pH value to 3-6; the filling by aseptic equipment, and refrigerating for storage. The invention is characterized in that the microbial fermentation method is combined with biological enzymatic hydrolysis wall breaking technology to prepare fresh yellow peach into fermented yellow peach clear juice beverage. The product is rich in probiotics, high in nutrition and activity and good in flavor. The production method is safe and efficient, makes full use of abundant resources of yellow peach, and provides a new way for the deep processing of yellow peach and value transformation.

The invention discloses a brewing method of yellow peach wine. The method comprises the following steps: regulating the sugar degree of yellow peach juice to reach 20 to 25 Brix degrees after yellow peaches are chopped and juiced; adding saccharomycete liquid into the yellow peach juice according to the addition quantity of 3 to 5%, wherein the strain preservation number of saccharomyces cerevisiae in the saccharomycete liquid is CGMCC No.13443; fermenting a mixture of the yellow peach juice and the saccharomycete for 3 to 5 days at the temperature of 23 to 28 DEG C; then adding bentonite liquid into the yellow peach wine which completes principal fermentation to be clarified for 3 to 4 days, and drinking or bottling. The color of the yellow peach wine prepared by adopting the method disclosed by the invention is clear and brilliant, the fragrance is fruity, rich-flavored and intoxicating, the taste is refreshing appropriately, and the alcohol content is 9 to 10 degrees; therefore, the yellow peach wine is green fermented fruit wine.

The present invention relates to honey peach wine preparing process, which includes the steps of depurating honey peach as the main material, washing, squeezing to obtain honey peach juice, adding sucrose and water and, inoculating distiller's yeast, fermenting at 20-30 deg.c for 10-15 days, filtering, blending with alcohol in 15 %, sterilizing and sealing. The honey peach wine has rich nutritious components from honey peach, pure taste and long shelf life.

The invention discloses a kind of golden lady wine and its processing method, which comprises freshly squeezed myrtle fruit juice and Chinese herbal medicinal wine. , Juicing, and filtering to obtain natural fresh myrtle juice, then mix the fresh myrtle juice with Chinese herbal medicinal wine in proportion, and finally add water according to the required alcohol content. Because the present invention adopts freshly squeezed myrtle fruit juice, the wine maintains the flavor of fresh myrtle fruit, has a refreshing sweetness, good color and excellent taste, and at the same time, the fresh juice does not damage or lose the active ingredients of myrtle, making the wine The wine has the characteristics of high nutritional value, strong medicinal effect and good health care function.

The present invention discloses a flat peach juice flavoring method comprising the following steps: 0.60-0.80 parts by weight of beta-glucosidase is added into 100 parts by weight of heat sterilized flat peach juice to conduct enzymolysis and obtain the flavoring flat peach juice. The enzymolysis conditions are as follows: the pH value is 5.5-6.5, the enzymolysis temperature is 70-75 DEG C, and the reaction time is 50-55min. The flat peach juice flavoring method can achieve the bonding-state aroma substance release of the heat sterilized flat peach juice and improve the flavor of the heat sterilized flat peach juice.

The invention discloses a China rose blood circulation promoting and invigorating health tea and a preparation method thereof. The health tea is prepared from the following raw materials by weight part: 60-70 of Chrysanthemum, 30-40 of longan, 30-40 of forget-me-not, 30-40 of China rose, 10-12 of catfish, 7-8 of cinnamon powder, 13-15 of pineapple vinegar, 5-7 of raw sunflower seeds, 4-6 of potato chips, 3-4 of water chestnut, 8-9 of yellow peach juice, 6-7 of shredded green pepper, 2-3 of corn oil, 6-8 of soybean cake, 1-2 of hawthorn pit, 1-2 of Momordica grosvenori, 1-2 of mulberry, 1-2 of Chinese wolfberry, 1-2 of epimedium, a proper amount of water, and 35-45 of a nutritional additive. The health tea provided by the invention uses Chinese rose, Chinese rose has bright color and aromatic flavor, and the efficacy of promoting and invigorating blood circulation, diminishing swelling, removing toxin, and relieving itching, and can treat woman depression of hepatic qi, and disorder of qi and blood. The added traditional Chinese medicines have the efficacy of tonifying kidney and strengthening yang, dispelling wind and eliminating dampness.