228 results about "Red bean" patented technology

The invention relates to the technical field of crop cultivation, in particular to a red bean plastic film mulching water-saving and fertilizer-retaining cultivation method, and aims to solve the problems that the integrity of an existing plastic film is damaged, the utilization efficiency of water and fertilizer is low, and the labor intensity of field management is high. The cultivation method is characterized by comprising the steps of soil preparation and bedding, base fertilizer application, laying of a drip irrigation belt below the center line of a ridge body, laying of a mulching film with prefabricated holes, accurate guiding of red bean seeds into the holes of the mulching film through a precision seeder, water and fertilizer integrated accurate management in the whole process, and prevention and control of diseases, weeds and weeds in combination with green prevention and control measures. By adopting the technical scheme, the utilization efficiency of water resources and fertilizers can be remarkably improved, stable performance of the mulching film is ensured, the labor intensity is reduced, and the effects of saving water, retaining fertilizers, saving labor, increasing yield and protecting environment are achieved.

The invention provides a weight-losing formula containing medicinal and edible components, and belongs to the technical field of medicines. The weight-losing formula comprises the following components in parts by weight: 35-50 parts of oat kernels, 10-12 parts of poria cocos, 20-30 parts of coix seeds, 5-8 parts of radix ophiopogonis, 10-15 parts of codonopsis pilosula, 5-8 parts of Chinese wolfberry fruits, 1-2 parts of dried orange peel, 10-15 parts of Chinese yams, 8-12 parts of haws, 10-16 parts of astragalus membranaceus, 3-5 parts of purple perilla, 15-20 parts of soybean protein isolate, 10-15 parts of red beans and 10-15 parts of fructus cannabis protein peptides. According to the weight-losing formula disclosed by the invention, natural medicinal material synergy is taken as a core, 14 components are compounded according to a specific ratio, a synergistic and complementary effect can be realized, and a large number of experiments prove that the weight-losing formula provided by the invention has the effects of comprehensively improving and controlling the weight, reducing the fat coefficient, improving lipid metabolism and preventing weight rebound. Moreover, the food is better in eating experience and safety, and suitable for long-term eating.

The invention belongs to the technical field of traditional Chinese medicine preparations, and relates to fingered citron-albizia flower compatible traditional Chinese medicine oral liquid for soothing nerves, helping sleep and resisting depression and a preparation method thereof. The oral liquid consists of medicinal materials such as fingered citron, albizia flower, fried jujube kernel, polygala tenuifolia, lily, angelica sinensis, ginseng, radix curcumae, platycladi seed, rhizoma acori graminei and poria cocos, and is supplemented with components such as honeysuckle, liquorice, medlar, honey, phaseolus calcaratus, salvia miltiorrhiza and lophatherum gracile. The preparation method comprises the following steps: stir-frying jujube kernels, soaking medicinal materials, performing double-stage water decoction extraction, performing vacuum concentration, blending honey, performing ultrasonic treatment, performing pasteurization, filling and the like. Animal experiment results show that the traditional Chinese medicine composition is superior to a plurality of contrast groups in the aspects of improving sleep latency, prolonging sleep time, reducing depression-like behaviors, improving sweet water preference and the like, and shows good compatibility synergy and behavior regulation potential.

The invention relates to the technical field of plant survival monitoring and artificial intelligence, and discloses a transplanted red bean survival monitoring method and system, and the method comprises the steps: deploying a sensor array, and collecting environment parameters in real time; deploying video monitoring, collecting and processing to obtain plant morphological parameters; performing time-space synchronization and data standardization on the environmental parameters and the plant morphological parameters; a survival rate evaluation model is constructed based on a Transform neural network; and inputting the environment parameters and the plant morphological parameters into a survival rate evaluation model, and outputting a survival rate evaluation value. According to the method, the collected image is segmented to obtain the target red bean plant image, so that the target plant and other plants can be accurately segmented, and the accuracy of calculating the morphological parameters of the plants is ensured; and the environment parameters and the plant morphological parameters are jointly input into the model, so that the survival rate of the red bean plants can be evaluated more accurately.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention discloses a cereal mixture capable of regulating blood sugar and a preparation method of the cereal mixture, relates to the technical field of food processing, and aims to solve the problem that the synergistic effect of cereals in the aspect of blood sugar regulation is difficult to give full play to existing cereal products. The feed consists of the following raw materials: 15-25 parts of corn flour, 10-20 parts of tartary buckwheat flour, 12-18 parts of oat flour, 10-16 parts of white hyacinth bean powder, 10-16 parts of red bean powder, 8-12 parts of sesame, 8-12 parts of dietary fiber powder, 6-10 parts of soybean protein isolate powder, 4-8 parts of whey protein powder, 3-6 parts of konjaku flour, 3-5 parts of tea flowers, 2-4 parts of mulberry leaves, 2-4 parts of mulberries, 2-4 parts of bitter gourds, 2-4 parts of Chinese wolfberry fruits, 1.5-3 parts of rhizoma polygonati and 3-5 parts of Chinese yams. The beverage is prepared from the following raw materials in parts by weight: 1.5 to 3 parts of fructus momordicae, 1.5 to 3 parts of poria cocos, 1.5 to 3 parts of radix puerariae, 1.5 to 3 parts of fructus hippophae, 0.2 to 0.4 part of phytosterol, 0.2 to 0.4 part of L-arabinose, 0.1 to 0.15 part of edible essence, 0.15 to 0.3 part of sodium carboxymethyl cellulose, 0.15 to 0.3 part of xanthan gum and 0.02 to 0.04 part of sucralose. The invention has the advantage of giving full play to the synergistic effect of grains in the aspect of blood sugar regulation.

The invention discloses a nutritional composition capable of regulating appetite and body weight of people after chemotherapy and improving taste perception capability and application thereof. The nutritional composition provided by the invention contains milk powder, soybean protein, concentrated whey protein, bovine colostrum powder, hydrolyzed yolk, a red bean extract, a Chinese date extract, lily freeze-dried powder, broccoli freeze-dried powder, a radish seed extract, a peach kernel extract, xanthan gum and Arabic gum. The food can obviously increase appetite of people after chemotherapy and restore weight, and is helpful for treating or improving symptoms such as inappetence, weight loss and weakness of chemotherapy patients. When being applied to paclitaxel (PTX)-induced taste disorder model animals, the paclitaxel protein can improve the taste perception capability, increase the cross sectional area of a taste bud, remarkably repair taste structural damage, reduce the level of proinflammatory factors in serum and relieve hepatotoxicity caused by a chemotherapeutic drug PTX; and moreover, the water solubility and the stability are better, adhesion and layering are avoided, and stable storage is facilitated.

1. The name of the product under this design: Packaging bag (red bean, coix seed and gorgon fruit tea). 2. Purpose of this design product: used for packaging bags. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention provides nutritional meal powder with a dampness clearing effect, and belongs to the technical field of food processing. The nutritional meal powder is prepared from the following raw materials in parts by weight: 5 parts of rice, 20 parts of coix seeds, 30 parts of phaseolus calcaratus, 5 parts of gordon euryale seeds, 8 parts of Chinese yams, 25 parts of longan, 4 parts of maltodextrin and 6 parts of xylitol. The longan with the nourishing effect is especially added, and the problem that the coix seeds, the red beans, the gordon euryale seeds and other raw materials are cold and cannot be eaten for a long time is effectively solved. According to the preparation method, the rice, the phaseolus calcaratus and the longan are creatively and uniformly mixed, extruded and puffed, and then crushed, so that the problem that the longan is difficult to crush is solved. According to the invention, the standby powder which is respectively puffed is subjected to secondary puffing, so that the problem that the phaseolus calcaratus is not easy to cook is solved, and the product has good flavor.

The invention discloses composite exocarpium citri grandis stuffing with homology of medicine and food and a preparation method of the composite exocarpium citri grandis stuffing, and relates to the technical field of food processing.The preparation method of the composite exocarpium citri grandis stuffing comprises the steps that chopped exocarpium citri grandis and pericarpium citri reticulatae are mixed with rose wine and honey, pickling treatment is conducted under the sealed condition, and a pretreated flavor material is prepared; preparing red beans and white kidney beans into composite bean paste, performing stir-frying dehydration treatment, turning off a heating source after stir-frying is completed, after the temperature of a pot body is naturally reduced, adding the pretreated flavor materials into the pot, performing uniform stirring by utilizing residual heat of the pot body, and finally performing low-temperature refrigeration and ripening to obtain a finished product. The method effectively solves the technical problem that in the prior art, debitterizing treatment of exocarpium citri grandis and retention of aroma and active ingredients are difficult to consider at the same time, bitter substances of the exocarpium citri grandis can be effectively converted, meanwhile, the characteristic aroma and functional active ingredients of the exocarpium citri grandis can be completely retained, and the prepared stuffing is harmonious in flavor, fine and smooth in taste, prominent in functionality and good in taste. The encrusting machine is suitable for encrusting processing of various baked and steamed foods.

The present invention relates to a method for preparing liquid tea from rice bran and brown rice. The liquid tea is prepared by a pneumatic extraction method using rice bran and brown rice and, in one embodiment, may further include Astragalus membranaceus and red beans. The method for preparing liquid tea from rice bran and brown rice according to an embodiment of the present invention comprises the steps of: roasting rice bran and brown rice; mixing the roasted rice bran and brown rice to prepare a mixture; and subjecting the mixture to pneumatic extraction.

The invention provides a red bean and coix seed sweet cake and a preparation method thereof. The preparation method comprises the following steps: (1) performing baking treatment and braising treatment on red beans and coix seeds to obtain a first mixture; mixing with RO water, and boiling to obtain red bean and coix seed flavored water and crushed red beans and coix seeds; (2) mixing RO water and crushed red beans and coix seeds, and grinding to obtain red bean and coix seed pulp; (3) sequentially performing gelatinization treatment, enzymolysis treatment and first filtering treatment on the red bean and coix seed pulp to obtain red bean and coix seed juice; and (4) mixing the red bean and coix seed flavored water and the red bean and coix seed dew, centrifugally removing residues, and carrying out second filtering treatment to obtain the red bean and coix seed sweet dew. The preparation process is optimized, and the red beans and the coix seeds are subjected to enzymolysis by adopting an enzyme preparation under specific conditions, so that the product has proper sweetness without additionally adding a sweetening agent, and the product achieves a stable effect without additionally adding a stabilizing agent.

To provide an adzuki bean-derived food material including a bile acid micelle dissolubility inhibiting action and a bile acid binding insolubilized material forming action derived from adzuki beans, and to provide a production method of the same.SOLUTION: An adzuki bean-derived food material as a food material derived from Vigna angularis contains (+)-catechin 7-O-β-D-glucopyranoside, (+)-epicatechin 7-O-β-D-glucopyranoside and (+)-catechin, and includes a bile acid micelle dissolubility inhibiting action and a bile acid binding insolubilized matter forming action. A production method of the adzuki bean-derived food material includes the steps of: an adzuki bean immersion step of immersing adzuki beans in ethanol-containing water; a liquid matter collecting step of removing adzuki beans from the immersion water after the adzuki bean immersion step, and collecting a liquid matter; and a drying step of drying the liquid matter obtained in the liquid matter collecting step so as to obtain a dried matter.SELECTED DRAWING: None

1.The name of the design product: sugar jar (acacia bean). 2.The use of the design product: used as a sugar jar, storing sugar. 3.The design points of the design product: the combination of the shape, pattern and color of the product. 4.The picture or photo that best shows the design points: front view. 5.The design claimed contains color.

The invention relates to the technical field of food processing, in particular to low-fat high-protein peanut eight-treasure porridge and a preparation method thereof. The preparation method comprises the following steps: S1, respectively soaking the quinoa, the oat, the barley kernels, the degreased peanuts, the mung beans, the red beans, the lotus seeds and the tremella fuciformis; then pre-cooking the quinoa, the oat, the barley kernels, the red beans, the mung beans and the degreased peanuts at normal pressure for 30-50 minutes, and keeping red bean soup; mixing the pre-cooked raw materials with xylitol and red bean soup, putting the mixture into a high-pressure sterilization pot, performing high-temperature sterilization and curing, and performing filling and sealing. The low-fat high-protein peanut eight-treasure porridge is prepared by adopting a complete material cavitation treatment process, taking the degreased peanuts as a main food material and then taking abundant food materials such as the quinoa, the oat, the barley kernels, the mung beans, the red beans, the lotus seeds and the tremella as auxiliary materials, can meet health requirements, has good taste, color and luster, contains few additives and preservatives, and is suitable for being eaten by people. The method provides healthier choices for consumers, and has important significance.

The invention discloses a cuttage method for rapidly breeding red beans with purple flowers, and particularly relates to the technical field of endangered plant breeding. The method comprises the steps of pretreatment of a seed tree, selection of scions, hormone treatment, construction of a cutting medium and a seedling bed, cutting and management and protection. According to the rapid breeding method, through multi-link innovation, systematic technology integration is formed in links such as seed tree pretreatment, scion selection, hormone treatment, matrix preparation and management and protection, and many limitations of traditional cuttage are effectively broken through. The method is a technical system capable of remarkably improving the cutting survival rate, shortening the seedling raising period and reducing the production cost, and has urgent practical significance on resource protection and industrial development of the red beans with purple flowers.

The ormosia hosiei seedling raising device comprises a water and fertilizer cylinder, an ormosia hosiei seedling raising structure is arranged at the top of the water and fertilizer cylinder, the ormosia hosiei seedling raising structure comprises a supporting ring cylinder fixedly installed at the top of the water and fertilizer cylinder, and a cultivation pot is fixedly installed at the top of the supporting ring cylinder; a center disc is fixedly installed at the bottom of an inner cavity of the cultivation pot, and a built-in pipe is fixedly installed in the center disc. According to the ormosia hosiei seedling raising device, the ormosia hosiei seedling raising structure is installed at the top of the water and fertilizer cylinder through the supporting ring cylinder, ormosia hosiei seedlings are supported and cultivated through the cultivation pot, water and fertilizer can be added into the water and fertilizer cylinder through the feeding pipe, then the water pump operates, the pumping pipe pumps out the fertilizer water in the water and fertilizer cylinder, and then the fertilizer water is discharged into the built-in pipe through the discharging pipe. And the fertilizer water is uniformly discharged into the cultivation pot through the plurality of diversion pipes, so that the red bean saplings in the cultivation pot can uniformly absorb nutrients, and the purposes of effectively managing water and fertilizer and promoting healthy growth of the saplings are achieved.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The invention relates to a low-sugar hawthorn composite product and a preparation method thereof. Comprising the following steps: S1) pre-cooking and softening haws and distilled water, removing kernels of the haws, dicing the haws, pulping the diced haws according to a ratio of the haws to the distilled water of 1: 1, filtering, and pasteurizing to obtain haw juice; s2) mixing, drying and grinding the hawthorn juice, the endothelium corneum gigeriae galli powder, the cooked poria cocos powder, the cooked Chinese yam powder, the cooked red bean powder, the cooked coix seed powder, xylitol and isomaltooligosaccharide in parts by weight to obtain mixed powder; s3) a probiotic composition is added into the mixed powder, the mass ratio of the mixed powder to probiotics is 10: (0.1-1), and the low-sugar hawthorn composite product is obtained; through the design of the preparation method of the low-sugar hawthorn composite product, the technical problems that a large amount of sugar is generally added in order to guarantee the taste of traditional hawthorn processed products mainly including hawthorn slices, hawthorn cakes, hawthorn rolls and the like, the sugar content is high, and the low-sugar hawthorn composite product is not friendly to people such as children, old people, especially diabetics and the like are solved.

1. The name of the design product: bottle stickers (red bean and Chinese yam / red jujube and Chinese wolfberry / honeysuckle and pomelo). 2. The use of the design product: for product packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: Design 1, Component 1, Front View. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and the left view, right view, top view and bottom view are omitted. 7. Design 1 is designated as the basic design.

1. Name of the product in this design: Garlic Crusher (Red Bean). 2. Purpose of this design: For crushing garlic and solid seasonings. 3. The key design features of this product are its overall shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. The rear view of Design 1 is symmetrical to the front view of Design 1, so the rear view of Design 1 is omitted; the right view of Design 1 is symmetrical to the left view of Design 1, so the right view of Design 1 is omitted; the rear view of Design 2 is symmetrical to the front view of Design 2, so the rear view of Design 2 is omitted; the right view of Design 2 is symmetrical to the left view of Design 2, so the right view of Design 2 is omitted; the rear views of Component 1, Component 2, and Component 3 of Design 1 are symmetrical to the front views of Component 1, Component 2, and Component 3 of Design 1, so the rear views of Component 1, Component 2, and Component 3 of Design 1 are omitted; the rear views of Component 1, Component 2, and Component 3 of Design 2 are symmetrical to the front views of Component 1, Component 2, and Component 3 of Design 2, so the rear views of Component 1, Component 2, and Component 3 of Design 2 are symmetrical to the front views of Component 1, Component 2, and Component 3 of Design 2, so the rear views of Component 1, Component 2, and Component 3 of Design 2 are omitted. The main view of Component 2 and the main view of Component 3 of Design 2 are symmetrical, and the rear views of Component 1, Component 2, and Component 3 of Design 2 are omitted. The right views of Component 1, Component 2, and Component 3 of Design 1 are symmetrical with the left views of Component 1, Component 2, and Component 3 of Design 1, and the right views of Component 1, Component 2, and Component 3 of Design 1 are omitted. The right views of Component 1, Component 2, and Component 3 of Design 2 are symmetrical with the left views of Component 1, Component 2, and Component 3 of Design 2, and the right views of Component 1, Component 2, and Component 3 of Design 2 are omitted. 6. Design 1 is designated as the basic design.

The present application belongs to the technical field of probiotic directional fermentation and manufacturing of health food with medicinal and edible homology, and discloses a medicinal and edible homology fermented product with the functions of opening lung and penetrating dampness, and dual resolution of inside and outside, as well as a preparation method and application thereof. The product is prepared from 13 medicinal and edible homology raw materials, i.e. perilla leaf, sophora flavescens, hawthorn, dried tangerine or orange peel, poria cocos, lotus leaf, raphanus sativus, fried small red bean, astragalus membranaceus, coix seed, persicae semen, cassia, and liquorice, through fermentation by lactobacillus plantarum YMJK-001 (CGMCC No. 36695). The present application constructs a dampness dispelling path with three paths of “opening lung and penetrating surface, dredging fu and descending turbid, and penetrating dampness and promoting diuresis”, and the product is a full medicinal and edible homology formula with high safety, and can be used as a daily conditioning fermented product suitable for people with heavy dampness and cold, virtual obesity and edema, and slow metabolism constitution.

The invention relates to the technical field of development of novel food sources, in particular to a vegetable protein solid beverage and a preparation method thereof. The vegetable protein solid beverage consists of the following raw materials in percentage by mass: 50-70 parts of soybean protein isolate, 10-20 parts of isomaltooligosaccharide, 5-10 parts of red bean powder, 5-10 parts of black bean powder, 5-10 parts of corn flour, 5-10 parts of oat flour, 3-8 parts of soybean peptide powder, 2-5 parts of xylooligosaccharide, 2-5 parts of radix polygonati officinalis powder, 2-5 parts of skim milk powder, 1-3 parts of hericium erinaceus powder, 1-3 parts of inulin and 0.5-2 parts of calcium carbonate. The feed additive comprises the following components in parts by weight: 0.1-0.5 part of ferric pyrophosphate, 0.01-0.05 part of beta-carotene and 0.01-0.05 part of ethyl maltol The invention focuses on vegetable protein compounding optimization and precise preparation, selects soybean protein isolate and a plurality of medicinal and edible plant raw materials, and combines scientific proportioning and fine process, so as to break through the limitation of traditional products, develop the vegetable protein solid beverage which is comprehensive in nutrition, fine and smooth in taste, good in stability and suitable for special crowds, and fill the blank of the market subdivision field.

A method for brewing a chrysanthemum wine, wherein the raw materials of the Chrysanthemum wine comprise sorghum stalks, wheat, purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder. The preparation of the chrysanthemum wine comprises two steps: firstly, using sorghum stalk ash and wheat flour to prepare a Jiuqu, and then fermenting purple rice, roasted coix seed, red beans, chrysanthemum and Angelicae sinensis radix powder together with the Jiuqu to prepare chrysanthemum wine.

1. The name of the design product: stretch film (red bean hot dog sausage). 2. The use of the design product: for food packaging. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought contains colors. 6. The design product is a thin product, and the left view, right view, top view, and bottom view are omitted. 7. Other circumstances that need to be explained: the gray area in the rear view is transparent.

This invention discloses a grafting method for small-leaved red bean branches. It uses small-leaved red bean (… Ormosia microphylla ) as the scion, with red bean tree ( Ormosia hosiei This invention uses a grafting method that successfully expands the population size of *Ormosia henryi*, promoting its regeneration and rejuvenation. This invention is of great significance for the artificial assistance in de-emerging endangered plants.

1. Name of the product of this design: Food packaging box (red bean cheese bag). 2. Application of this design product: packaging food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

1. Name of the product in this design: Packaging bag (Latte Red Bean Flavored Ice Cream). 2. Intended use of this design: for use in ice cream packaging bags. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product, so the left view, right view, top view, and bottom view are omitted.

1. The name of this design product: packaging bag (Xiangsi Red Bean Roll). 2. Purpose of this design product: This design patent is mainly used for food packaging. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color. 6. This design product is a thin product, and other views except the main rear view are omitted.

The invention discloses natural red bean and coix seed tea essence and a preparation method thereof.The preparation method comprises the steps that fresh red beans and coix seeds are selected, washed, dried, smashed and sieved, and mixed powder is obtained; mixing the mixed powder with purified water, and then adding compound enzyme for enzymolysis to obtain enzymolysis slurry; the compound enzyme is a mixture of cellulase, flavourzyme and alpha-amylase in a mass ratio of 1: 1: 1; reducing sugar and amino acid are added into the enzymolysis slurry for a Maillard reaction, the reducing sugar is a composition of trehalose and glucose, and the amino acid is a composition of phenylalanine and proline; and cooling the Maillard reaction product, filtering, carrying out vacuum concentration, carrying out spray drying to obtain powder, carrying out supercritical CO2 extraction on the powder to obtain an extract, adding the extract and an antioxidant into a solvent, and uniformly mixing to obtain the red bean and coix seed tea essence. The red bean and coix seed tea essence is full in flavor, rich in layer, lasting and stable in fragrance and long in shelf life.