179 results about "Smooth mouth" patented technology

The invention belongs to the virtual character attitude control in the field of speech synthesis, and particularly relates to a modeling and controlling method for synchronizing the voice and the mouth shape of a virtual character. The object of the invention is to reduce the mouth shape animation data annotation amount and to achieve accurate and naturally smooth mouth motion synchronized with the voice. The method comprises: generating a phoneme sequence corresponding to the to-be-synchronized voice; converting the phoneme sequence into a phoneme category sequence; converting the phoneme category sequence into a static mouth shape configuration sequence; and converting the static mouth shape configuration sequence distributed on a time axis into dynamically changing mouth shape configuration by a dynamic model; rendering the dynamically changing mouth shape configuration into an attitude image of the head and neck of the virtual character, and displaying the attitude image in synchronization with a voice signal. The method can realize efficient and natural virtual character mouth shape synchronous control without mouth shape animation data and with a phonetic prior knowledge anddynamic model.

The invention discloses full-quality vegetable nutritional fine dried noodles and a preparation method of the full-quality vegetable nutritional fine dried noodles. The full-quality vegetable nutritional fine dried noodles are prepared from following raw materials in parts by weight: 90-100 parts of wheat flour, 10-13 parts of starch, 10-12 parts of spinaches, 5-8 parts of purple carrots, 5-8 parts of celeries, 5-8 parts of purple amaranthus mangostanus, 4-6 parts of yellow pumpkins, 2-4 parts of moutan barks, 1-3 parts of pseudo-ginsengs, 3-5 parts of dandelions, 2-4 parts of melon seeds, 3-4 parts of raspberries, 2-4 parts of millet, 1-3 parts of grape seeds, 2-3 parts of table salt and 0.1-0.3 part of soda. The fine dried noodles produced by the method provided by the invention have deep green natural color and luster, unique flavor, good boiling fastness and smooth mouth feel, and can improve the appetite and the eating interests of people. Furthermore, water is not additionally added; the water of vegetables is completely used for kneading dough; in dough kneading and pulping processes, low-temperature operation is adopted so as to ensure that nutritional ingredients are not changed and lost due to the reason that the temperature is too high; components including dietary fibers are also remained; original nutrition and flavor of the vegetables can be kept; the full-quality vegetable nutritional fine dried noodles have the effects of nutrition, health and intestinal tract improvement and are real natural, green and safe food.

The invention belongs to the field of beverage preparation, and in particular relates to a lactobacillus beverage contains probiotic fermented fruits and vegetables and a preparation method of the lactobacillus beverage. The lactobacillus beverage is prepared from purified water, skim milk powder, high fructose syrup, dextrose monohydrate, probiotic fermented fruits and vegetables, white granulated sugar, a stabilizer or probiotics. The prepared beverage has the advantages of rich nutrient, smooth texture, no whey separation-out, smooth mouth feel, rich fragrance and bright and natural color. The color is brought by fruits and vegetables, and no pigment is added. The bright color triggers the appetite of consumers and meets the requirement of consumers for nature. The preparation method is scientific, reasonable, simple, and practicable.

The invention relates to the field of fermented milks, in particular to a fermented milk drink fortified with calcium and a production method thereof. 100 parts by weight of the fermented milk drink fortified with calcium contains 24-80 parts of milk, 0.0025-0.005 part of lactic acid bacteria fermenting agent, 0.4-1.0 part of stabilizer, 0.1-0.7 part of acidity regulator, 0.05-0.13 part of calcium ion and the balance of water, wherein the stabilizer comprises a thickener, and the thickener comprises not less than 0.3 part of low-viscosity sodium carboxymethylcellulose. The product has smooth mouth feel during drinking, not only has smooth mouth feel of milk, but also has the faint scent of fermented milk. The fermented milk drink fortified with calcium has no elutriation, no delamination and no serious fat separation during the six-month quality guarantee period at normal temperature, the problems of protein flocculation and calcium precipitation caused by unstable protein in the fermented milk drink fortified with calcium are well solved, and the obtained product has good stability.

The invention relates to a high-calcium freshwater fish ball and a preparation method of the high-calcium freshwater fish ball, belonging to the technical field of the processing and the producing of food. The minced fillet and the fishbone mud are taken as raw materials. The preparation method comprises the following steps of: adding shop fat with a certain quantity and the other auxiliary materials, chopping in a mixing way, forming fish ball, curing fish ball and the like. On the basis that the peculiar taste of the fish ball is guaranteed, the high-calcium freshwater fish ball provided by the invention is rich in elasticity, and has the loose, soft, fine and smooth mouth feel when being eaten, and the pursuing of modern people to nutrition health can be met. The problems that the calcium is sufficiently ingested by people, and the problem that the fish bone generated when the freshwater is deeply processed is not well used in the prior art can be solved, the additional value of the fish bone can be improved, a feasible technical scheme can be provided for the treatment of the fish bone, and the considerable economic benefit can be brought to the enterprises.

The invention relates to the technical field of food beverages, in particular to a white jellyfungus and fructus cannabis beverage food and a preparation method thereof. The food contains the following raw materials in weight percent: 3-20 percent of fructus cannabis, 0.03-10 percent of white jellyfungus, 1-65 percent of sweetener, 0.05-2 percent of composite emulsion stabilizer and 0.05-6 percent of gels. The white jellyfungus and fructus cannabis beverage food not only has unique smooth mouth feeling and fragrance but also has the functions of moistening dryness and relaxing the bowels, lowering blood fat, resisting inflammations, resisting radiation, enhancing immunity and the like.

The invention discloses fruit grain flavor yogurt for drinking at normal temperature and a preparation method thereof. The preparation method includes: (1) mixing pre-sterilized fresh milk with sugarand a stabilizing agent, homogenizing, sterilizing and cooling the mixture, and adding a fermenting agent for fermentation to form a yogurt base material; (2) demulsifying the yogurt base material, processing the yogurt base material through a smoothening pump and cooling the material; (3) adding jam to the treated material, stirring the mixture and performing sterile filling to the mixture; (4) performing ultrahigh pressure treatment to the yogurt product. In the invention, by means of the adjusted homogenizing method, optimization on tissue fining process parameters, change on secondary sterilization process and reduction on use amount of the stabilizing agent, the fruit grain flavor yogurt for drinking at normal temperature is produced. The yogurt has a smooth mouth feel and is refreshing and delicious, has good flowability, and is rich in fruit grains from the jam, which are uniformly distributed in the yogurt.

The invention discloses a preparation method of purple sweet potato rice flour and belongs to the field of food processing. A preparation process of the purple sweet potato rice flour comprises the following steps: (1) immersing raw materials; (2) mixing and grinding; (3) steaming flour and molding; (4) slitting; and (5) drying and packaging. The raw materials of the rice flour comprise purple sweet potatoes and rice; the original flavor of the purple sweet potatoes is kept, and no pigment, edible glue, white alum and additive are added; the purple sweet potato rice flour prepared by the method has a chewy mouth feel; the produced rice flour has a soft and smooth mouth feel, is not broken and not clustered and has no sand dust; and the preservation time is prolonged.

The invention is directed to an edible solid composition having laxative properties. The composition has a smooth mouth feel, in non-gritty and has a pleasant taste. It is prepared by melt-combining together the ingredients including a bulking agent and laxative as well as an optional flavor agent and electrolyte. The melt is a dispersion containing a substantially homogeneous combination of ingredients. The melt is cooled to form an amorphous solid dispersion or solution of the ingredients. The ingredients are mutually compatible so that upon cooling they do not separately crystallize to form a gritty mouth feel product.

The invention relates to the field of liquid milk processing, in particular to an acid anti-oxidation liquid dairy product and a preparation method thereof. Based on 100 parts of raw materials, the acid anti-oxidation liquid dairy product comprises 30-80 parts of milk, 0.66-1.8 parts of stabilizing agent, 0.1-0.3 part of acidity regulator, 0.5 part of lemon juice, 0.2-0.6 part of pollen pini and 0.1-0.3 part of haematococcus pluvialis powder, wherein the stabilizing agent comprises a thickening agent and an emulsifying agent. When in drinking, the product has smooth mouth feeling, is smooth, fragrant and sweet like the milk and has the unique mouth feeling of the pollen pini and the haematococcus pluvialis powder and has the particular fragrance of the haematococcus pluvialis powder. The product is stored at normal temperature, and the whole system is comparatively stable and even in the shelf life reaching a length of 6 mouths, and the phenomena of severe fat floatation, protein sediment, condensed water coagulum and the like cannot happen. The product has very high stability.

The invention relates to a green asparagus germanium-enriched fresh wet noodle and a making method thereof. The making method comprises the following steps of: after placing soybean or mung bean in a Ge-132 solution and carrying out temperature-controlled soaking, shifting to a sprouting tank for heat-preservation sprouting, spraying a germanium-contained water solution in a sprouting process at regular time, drying and pulverizing grown-up bean sprout to obtain germanium-enriched bean sprout powder; pulverizing, pulping and filtering autoclaved clean green asparagus to obtain green asparagus juice; weighing 2%-10% of germanium-enriched bean sprout powder, 20%-30% of green asparagus juice, 40%-60% of flour, 3%-10% of starch, 0.3%-1% of glutathione powder, 0.1%-0.5% of salt, 0.1%-0.5% of guar gum and water in percentage by weight (the sum is 100%), uniformly stirring to obtain dough; and then carrying out fermentation, calendaring, strip cutting, poaching, washing, pickling, packaging and sterilization to obtain a finished product. The green asparagus germanium-enriched fresh wet noodle has the advantages of smooth mouth feel, good elasticity, strong strength, convenience for edibility, high nutritive value and health-care effect. The making method has reasonable procedure and short product period and is suitable for scale production.

The invention discloses pearl rice flour and a making method thereof. The major ingredients and the minor ingredient comprise one or more than one of rice, white flour, millet flour, potato flour, lotus root flour and beans; the color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables; the weight of the major ingredients is 80-90%; the weight of the minor ingredients is 5-20%; and the weight of the color additive is less than 1%. The making method comprises the processes of soaking, washing the rice, dehydrating, pulverizing, stirring, shaping, drying, packing and the like. The rice in the major ingredient contain nutrition constituents, and the flour, the millet, the potatoes, the lotus root and the beans in the major ingredients also contain rich nutrition constituents, thereby improving the nutritional value of the food; and the added color additive is natural pigment extracted from plants or vegetable juice extracted from vegetables, thereby further enhancing the nutritional value and the healthcare effect of the food. The pearl rice flour boasts of spherical shape, crystal clear gloss and rich color, and the pearl rice flour has smooth mouth feel and is convenient to eat.

The invention provides original flavor Guiling Jelly which comprising the following materials by weight: 30-60 parts of radix glycyrrhizae, parts of poria 10-30, 10-30 parts of flos lonicerae, 10-30 parts of herba taraxaci, 10-20 parts of flos sophorae immaturus, 9-20 parts of trachemys scripta, 4.5-10 parts of fructus gardeniae, 4-10 parts of radix angelicae dahuricae and 1.8-3 parts of fructus siraitiae grosvenorii, and is prepared by adding 8 times of water into the above materials, extracting twice each for 2.5 h, combining extractive solution, concentrating, centrifuging, filtering to remove precipitate and obtain concentrated solution, adding 700-1,000 parts of bean jelly, 1,500-3,000 parts of white granulated sugar, 300-1,000 parts of honey and 17,000-25,000 parts of water, stirring, heating, filling, sealing, sterilizing and packaging. The Guiling Jelly has the advantages of simple preparation process, sweet and refreshing taste, smooth mouth feeling, suitability for both the young and elderly; and has the effects of clearing away heat and dampness, nourishing blood and muscle, moistening the intestine to relieve constipation, tonifying Yin and kidney, caring skin and refreshing.

The invention discloses a foaming milk with excellent foaming effects and preparation method thereof. The foaming milk comprises, by weight, the following components: 99.0-99.7% of milk, 0.2-0.6% of milk protein, 0.1-0.4% of microcrystalline cellulose. Compared with common foaming milk on the market, the foaming milk of the present invention has the advantages of more excellent blistering effect,fine milk foams, good stability, strong milk flavor and smooth mouth feel; and is suitable for blistering in cafes, especially for making the steam foaming milk in cappuccino coffee, coffee Latte, and French milk coffee.

The invention relates to an egg white protein nutritive peptide chewable tablet and a preparation method thereof, belonging to the technical field of functional foods, in particular to an egg white protein nutritive peptide chewable tablet with a function of assisting for improving memory and a preparation method thereof. The chewable tablet comprises the following components of egg white proteinnutritive peptide powder, starch, dextrin, xylitol, citric acid, malic acid, sodium isoascorbate and magnesium stearate. The preparation method comprises the steps of: with the egg white protein nutritive peptide powder as a main function component and the starch, the dextrin, the xylitol, the citric acid, the malic acid, the sodium isoascorbate and the magnesium stearate as auxiliary materials, processing, mixing, pelletizing, drying, straightening, and tabletting to obtain the product. The egg white protein nutritive peptide chewable tablet has the characteristics of complete form, smooth surface, compact section tissue, sour and sweet taste, fine and smooth mouth feel, difficult moisture absorption, simple storage method, long quality guarantee period and the like, is easy to eat, and is convenient for carrying. Through different batches of animal experiments of 30 days, 90 days and 180 days in program and method of functional evaluation of health care products, the egg white protein nutritive peptide chewable tablet has the function of assisting for improving the memory.

The invention belongs to the technical field of functional milky tea, and particularly relates to red date health preservation milky tea and a preparation method thereof. The red date health preservation milky tea comprises the following raw materials in percentage by weight: 50%-72% of red date-hawthorn mixed powder, 2%-8% of black tea powder, 5%-10% of milk powder and 19%-30% of vegetable fat powder. According to the preparation method, the air-flowing type superfine grinding is carried out after red date slices and hawthorn slices are mixed, so that the problem of hardening caused by moisture absorption after red dates are separately ground is effectively solved, and the obtained red date-hawthorn mixed powder has fine and smooth mouth feel. The red date health preservation milky tea prepared by mixing the red date-hawthorn mixed powder, the black tea powder and the milk powder is unique in flavor and high in nutritive value; the preparation method is simple and convenient to operate, the raw materials and equipment are low in cost and easily available, and therefore, the preparation method has good economic benefits and application prospect.

The invention discloses a preparation method of instant whole oat meal. The preparation method comprises the following steps: (1) preparing oat grains; (2) preparing dry oat grains; (3) preparing coarse oat meal; and (4) preparing instant whole oat meal. During the pretreatment of the oat grains, wet and hot steam is adopted to pre-gelatinize, so that the pre-gelatinization of oat starch is complete; by utilizing four-stage gradient low-temperature drying, the charring phenomenon caused by too dry surface of the oat grains is avoided, and the nutrient contents are not damaged by high temperature; by utilizing ultra-micro crushing, the grain size D97 of the oat meal is less than or equal to 25 mu m, so that the mouth feel of the product is fine and smooth and full. The oat meal has good instant property, no huddling and fine and smooth mouth feel, and can be used as substrate of grain brewing drink, the double requirements of nutritive value and brewing characteristic can be met, furthermore, the preparation method is simple, the cost is low, and the preparation method is applicable for industrial production.

The invention relates to a perigord truffle wine processing method, and belongs to the technical field of food processing. The perigord truffle wine processing method comprises the following steps: quick-freezing perigord truffle at the temperature of -42 DEG C to -38 DEG C for 4-8 hours, then refrigerating for 10-20 days at the temperature of -20 DEG C to -10 DEG C, removing frost flowers on the surface of the perigord truffle, and soaking in base liquor, thus obtaining perigord truffle wine. The perigord truffle wine processing method has the beneficial effects that the perigord truffle wine obtained by processing has refreshing and smooth mouth feel, aromatic flavor, graceful and fragrant smell, lasting aroma and dark amber gloss and is crystal, clear and pleasant to the eyes.

The present invention discloses a feeding method for ecological local ducks and relates to the technical field of feeding of poultries. The feeding method comprises: selecting young ducks, selecting a young duck outdoor breeding field, and selecting a young duck feeding method. The young duck feeding field and the feeding method are improved so that the survival rate of the young ducks is high, and a land water surface resource can be reasonably utilized; and the management of feeding is scientific, and various weeds and wild vegetables, and forage grass in mountains, vegetable peels, rice bran and corn are used as main feeds, so that the economic cost is reduced and ecological feeding is realized; and furthermore, the ecological local ducks which have sweet meat quality, elastic and smooth mouth feel and have no meat smell are obtained.

The invention relates to an emulsifying paste composition special for foods. The emulsifying paste composition consists of 30-40% of water, 20-30% of sorbitol liquid, 6-10% of sorbitan monostearate, 10-14% of monoor / and diglyceryl stearate, 4-8% of polyglyceryl fatty ester, 6-12% of sucrose fatty acid ester and 3-8% of sodium stearoyl lactylate. The emulsifying paste composition disclosed by the invention is simple and convenient to make; and besides, a sorbitol composition and an emulsifying agent composition are processed and stirred at a special temperature, so that the application functions are effectively increased, the made emulsifying paste composition can lock moisture in bread, cakes and the like, can maintain food tissue soft, fine and smooth and increase smooth mouth feel.

The invention discloses a white gourd jelly and a preparation method of the white gourd jelly. The jelly comprises the following materials by weight: 900-1,000 parts of purified water, 20-40 parts of gelatin, 10-20 parts of agar, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of black tea powder, 5-6 parts of ginseng flower, 5-6 parts of herba agastaches, 5-6 parts of sugarcane leaf, 3-5 parts of semen armeniacae amarum, 3-5 parts of pumpkin seed, 8-10 parts of cabbage, 8-10 parts of pakchoi, 8-10 parts of pear, 10-12 parts of stir-fried black soybean, 10-12 parts of white gourd, 1-2 parts of lentinus edodes extract, and appropriate amount of edible pigment and potassium sorbate. The white gourd jelly takes gelatin and agar as a gelling agent, contains collagen component while becomes soft and palatable, has smooth mouth feeling, and is dissolved while chewing to avoid suffocation accident. Besides the taste of conventional jelly, the white gourd jelly also has effects of promoting health and accelerating children growth, and has no side effects after long-term service.

The invention discloses a high-nutrition oat beverage and a preparation method of a solid matrix of the high-nutrition oat beverage, belonging to the field of deep grain processing. The oat beverage with a heavy oat characteristic flavor, milky white color, smooth mouth feel similar to that of milk and a stable system is prepared by the steps of washing raw materials, mixing, baking, pulping, enzymatically hydrolyzing, sieving, adding oil and mixing, homogenizing, sterilizing, filling and the like. The homogenized oat beverage is directly concentrated and subjected to spray-drying to prepare the white solid matrix with an oat typical favor. The oat beverage is heavy in oat flavor, rich in nutrition and suitable for being drunk by all people, and has a wide future industrialization prospect.

The invention discloses a dogwood jam. The dogwood jam is prepared from dogwoods and roxburgh roses as health-care foods and tomatoes with abundant nutrition as raw materials by pre-treating, blending, concentrating, filling, sterilizing, checking, storing and the like. After a pulping process, special processes of double homogenization and double concentration are adopted, so that the mouth feel is guaranteed and nutrition components of three raw materials are kept to the greatest extent; and compared with the existing single jam including roxburgh rose jam, tomato jam and the like, the dogwood jam obviously has the effects of comprehensive nutrition and smooth mouth feel, and a good mouth feel. The finished dogwood jam is brown orange and is semi-transparent; the dogwood jam is uniform and consistent, and is sticky; and the dogwood jam has good sour and sweet taste and has the special natural flavors of the dogwoods, the roxburgh roses and the tomatoes.

The invention relates to black sesame health fruit vinegar. The black sesame health fruit vinegar is prepared from the following raw materials in parts by weight: 100-120 parts of apples, 40-45 parts of baby corns, 3-5 parts of distiller yeast, 60-65 parts of lotus root, 100-120 parts of honey, 35-40 parts of red wine, 30-35 parts of yogurt, 25-30 parts of malus prunifolia, 20-25 parts of custard apples, 15-20 parts of black sesame, 4-6 parts of protein separated from soybean, 5-7 parts of safflower, 6-7 parts of nutmeg, 6-8 parts of arabian jasmine flower and the like. According to the black sesame health fruit vinegar, black sesame is added so that the fruit vinegar has the thick black sesame flavor; lotus root and honey are added so that the fruit vinegar is rich in nutrients and has a smooth mouth feeling; and extracts of safflower, nutmeg, arabian jasmine flower, tulip and the like are added so that the fruit vinegar has the effects of maintaining beauty and keeping young, moving qi and removing food retention and a certain healthy effect.

The invention discloses coarse cereal granules with rich nutrients and a preparation method thereof. The coarse cereal granules comprise the following materials in parts by weight: 5-10 parts of walnuts, 8-15 parts of black sesames, 3-6 parts of red dates, 10-20 parts of purple sweet potatoes, 6-15 parts of cashew nuts, 3-5 parts of carotene, 7-13 parts of almonds, 7-10 parts of hawthorn fruits, 4-7 parts of American ginsengs, 11-18 parts of corns, 8-15 parts of sago, 5-13 parts of papayas, 2-5 parts of brown sugar powder, 5-9 parts of coconuts and 6-14 parts of water-chestnuts. The coarse cereal granules with rich nutrients contain a plurality of types of elements and have the effects of replenishing blood and keeping beauty, improving intelligence and replenishing the brain, and having fragrant and smooth mouth feel.

The invention relates to an edible dried egg and a production method thereof. The edible dried egg is prepared by uniformly mixing and blending 800-1200 parts of egg liquid, 30-60 parts of tea eggs, 15-40 parts of water, 5-20 parts of white granulated sugar, 5-20 parts of salt, 5-20 parts of soy sauce and 1-3 parts of monosodium glutamate by weight, injecting a mixture into a mold, heating and condensing the mold and marinating the mixture by using spices. The edible dried egg provided by the invention has the advantages of uniform taste, smooth mouth feel, convenience and edibility.

It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with a hard texture not degrading during distribution state, as obtained by the method. As a consequence of investigations, it is found out that fermentation efficiency can be promoted by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases. It is also found out that the method including fermentation at general temperature in the above condition can shorten fermentation time to improve productivity, and that the method including fermentation at a fermentation temperature lower than a usual method for general fermentation time can produce novel fermented milk with a thicker and smoother mouth feel and a milder flavor than the mild flavor of fermented milk obtained by conventional low-temperature fermentation for a long period and with a hard texture never degrading during distribution stage, which has not been obtained conventionally, in addition that the fermented milk is obtained by the above method. As a consequence, the invention has been achieved.

A rapidly disintegrating dosage form containing magnesium carbonate heavy is described, which disintegrates upon contact with moisture. The dosage forms can be either dispersible or orodispersible tablets and can accommodate widely different active principles. The magnesium carbonate heavy is found to be an excellent dispersant under basic and neutral conditions, and gives the tablets a smooth mouth-feel.

The invention relates to mung bean paste ice cream and a preparation method thereof, and solves the problem that the prior frozen sucker with mung bean taste in the market has harder mouth feel. The mung bean paste ice cream comprises the following components in portion by weight: 100 to 240 portions of white granulated sugar, 20 to 70 portions of artificial butter, 20 to 70 portions of dextrin, 0.5 to 5 portions of compound emulsion stabilizer, 80 to 160 portions of full-cream milk powder, 50 to 120 portions of caramel, 300 to 600 portions of water, 10 to 50 portions of bean powder, 0.1 to 0.9 portion of mung bean essence, and 70 to 180 portions of mung bean paste mixture, wherein the mung bean paste mixture is prepared by mixing and grinding coconut oil and mung bean paste in equal proportion. The method for preparing the mung bean paste ice cream comprises the following steps: (1) mixing the materials, (2) sterilizing, (3) homogenizing, (4) cooling, (5) ageing, (6) congealing, and (7) injection molding. The mung bean paste ice cream has the advantages of relieving summer heat and quenching thirst, cooling and reducing internal heat, smooth mouth feel, and suitability for both the old and the young.

The invention discloses a method for mixed fermentation of green brick tea with multi-fungi. The method utilizes rhizopus stolonifer and mucor racemosus Fres together to ferment the green brick tea, and belongs to the field of microbial fermentation technology application. For the rhizopus stolonifer used by the invention, a preservation number is CCTCC M 2017240 and preservation time is May 5, 2017; and for the mucor racemosus Fres, a preservation number is CCTCCM 2017241 and preservation time is May 5, 2017. The mucor racemosus Fres is a fungus belonging to mucor racemosus and is used for the production and fermentation of the green tea brick. The method for the mixed fermentation of the green brick tea with fungi comprises the following steps: culturing two fungi in a liquid state; separately collecting spores of the fungi; putting the spores into the fermented tea pile of green brick tea; and controlling temperature and humidity for fermentation. Compared with traditional fermentation methods of green brick tea, the method for the mixed fermentation of the green brick tea of the invention has the advantages of more mellow, softer and smoother mouth feel of tea products, and shorter fermentation cycle, and greatly improved productivity.