139 results about "Tropical fruit" patented technology

A process is described for using tropical fibers to recover spilled oil, gasoline, kerosene, hydrocarbons, pentachlorophenol, creosote or other hazardous liquids from land or water. The sorbent fiber material is produced from agricultural byproducts from cultivation of banana, plantain, cavendish plant, pineapple, coconut, palm, or other tropical fruit bearing plants. The sorbent fibers are produced by separating the raw plant materials; washing the separated fibers in a solution of 1% alum; pressing the fibers to extract liquids and natural juices; further separating the fibers by beating or agitating; and drying the fibers. The sorbent fibers have a water and natural liquid content of less than 10% by weight and may be applied to the surface or periphery of an oil or chemical spill, whereupon they will sorb the oil or chemical. Once the oil or chemical is sorbed the fibers may be collected and the oil or chemical may be partially recovered by compressing the fibers. The fibers may be disposed of by landfilling or may be thermally treated. When thermally treated in a boiler or furnace, the liquid laden fibers may also be a valuable source of fuel.

Disclosed is a coffee package that includes a flavored coffee product, a container enclosing the flavored coffee product, and an aroma patch disposed on the container. The flavored coffee product includes a solid coffee material and a flavoring agent for providing a flavor of a tropical fruit. The aroma patch disposed on the container is capable of releasing an aroma of the flavored coffee product. Further disclosed is a coffee package including a flavored coffee beverage that includes a coffee material dissolved in a fluid.

The invention discloses a probiotics fermented beverage and a production method thereof, and belongs to the technical field of biological fermentation. The method screens lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium bifidum and bifidobacterium adolescentis which are beneficial for human health and accord with national food sanitation law prescriptions as a beneficial colony, and selects tropical fruits, molasses, honey and Qinghai Lake salt which have anti-oxidation functions as a culture medium. The probiotics fermentedbeverage has the functions of maintaining colony balance in human intestinal tracts, promoting the absorption of nutrient substances, enhancing the immunity of the organism, preventing diarrhea and constipation, and the like; and the production method has the advantages of simple process, convenient operation and high production efficiency.

Disclosed is a method of producing xylitol using a hydrolysate containing xylose and arabinose prepared from byproducts of tropical fruit biomass and more precisely, a method of producing xylitol which includes the steps of producing xylose and arabinose by the pretreatment of tropical fruit biomass byproducts including coconut shell, palm shell and oil palm empty fruit bunch (OPEFB) via acid (0.2-5%) hydrolysis and an electrodialysis and an ionic purification; and producing xylitol with high yield based on repeated batch fermentation using a hydrolysate containing xylose and arabinose as a carbon source. In addition, the present invention relates to an active carbon produced by carbonization and activation of a hydrolysate remainder of a tropical fruit shell, the byproduct of xylose and arabinose production, at a certain temperature and a preparation method of the same.

The invention provides a flavoring base with fruit fragrance, which can show lush natural fruit fragrance created by berry type fruits. The flavoring base has both the sweet fragrance of kiwi fruits, raspberries and gooseberries and the fruit fragrance of tropical fruits such as guava and kiwi fruits, is high in emission power and has sweet fruit fragrance without pungent odor; when being added into essence, the flavoring base can enable the essence to emit lush, complicated and full fruit fragrance so as to create a headspace fruit-fragrant atmosphere with sweetness, strong natural feeling and high emission power, and can be well cooperated with the fruit and flower flavoring raw materials to create a fruit and flower flavored atmosphere with strong sense of layering; the essence containing the flavoring base can be used for products requiring fruit fragrance, such as perfume, body wash and shampoo.

The present invention provides one kind of crisp tropic fruit and vegetable chip and its making process. The crisp tropic fruit and vegetable chip is made with the materials, including tropic fruit and vegetable, food level pullulan polysaccharide, mycose, fructose, table salt, citric acid, edible essence and water. The making process includes washing tropic fruit and vegetable material, peeling, stoning, slicing, deactivating enzyme, protecting color, protecting tissue, dewatering, low temperature airflow puffing and seasoning. The making process has ideal puffing effect and no-sulfide color protection, and the crisp tropic fruit and vegetable chip is favorable to health.

The invention provides an automatic pineapple harvesting machine, and belongs to the technical field of agricultural machinery. The pineapple harvesting machine comprises an automatic walking device, an automatic telescopic mechanism and an automatic picking mechanism. The automatic walking device can ensure that the machine can operate at different parts in the field, the automatic telescopic mechanism is used for assisting the completion of the pineapple harvesting work, the automatic picking mechanism is used for completing the pineapple picking and grabbing, and the machine has a high degree of automation in the entire operating process. The automatic pineapple harvesting machine is designed on account of the heavy work involved in pineapple harvesting in Hainan areas, has the characteristics of being flexible in structure and easy to install, can satisfy the requirements of mechanized harvesting of the pineapple in different parts of the field, and automatically displays the weight of the harvested pineapples, greatly reduces the labor intensity, enhances the efficiency of pineapple harvesting, and is conducive to the promotion of the development level of the mechanization and automation of the fruit and pineapple industries in tropical areas.

The invention discloses a preservation method for mangoes. The method comprises the following steps of: (1) performing heat water treatment on mangoes: selecting the mangoes having no insect pests and damage, placing the mangoes in the hot water at the temperature of between 45 and 55 DEG C, and soaking the mangoes for 5 to 20 minutes, during which slightly turning the mangoes; (2) soaking the mangoes treated in step (1) by using the mixed solution of chitosan and sodium dehydroacetate for 2 minutes; and (3) drying the mangoes treated in step (1) by blowing and airing for package, storage and transportation. The preservation method has the advantages of well regulating physiological functions of fruits, effectively inhibiting the disease and decay of the fruits, keeping the moisture and color of the fruits, improving the quality of the fruits, obviously reducing the decay possibility of picked fruits at the normal or low temperature and prolonging a shelf Life (or price period), along with high suitability for tropical fruits, such as the mangoes and the like; besides, all the ingredients in the preservation method are natural materials or food additives so as to achieve nontoxic residue, environmental protection and no harm to human bodies.

The invention provides cigarette spice prepared from tropical fruit extract and a preparing method of spice. The preparing method comprises the following steps that at first, fresh tropical fruits are peeled, then mixed with water and stirred for pulping, after enzymolysis is carried out on pulp with a hydrolytic enzyme for a certain period of time, enzyme deactivation and suction filtration are carried out, filter liquor is concentrated into extract through a rotary evaporator to obtain the concentrated tropical fruit extract, and then the concentrated tropical fruit extract and amino acid are subjected to a Maillard reaction, so that the special cigarette spice is obtained. The cigarette spice prepared from the tropical fruit extract through the Maillard reaction has the remarkable functions of reducing irritation of cigarettes, covering offensive odors, enriching aftertaste of the cigarettes and improving baking fragrance of the cigarettes. The adopted raw materials are natural, rich and low in price, the preparing method is simple and convenient, and industrialized mass production can be achieved easily.

The invention relates to a method for producing fruit wine. The method comprises the following steps of: pulping fruit pulp, squeezing, adding potassium metabisulfite, pectinase and citric acid, performing enzymolysis, adding white granulated sugar to adjust sugar content, and adding high-activity dried yeast and diammonium hydrogen phosphate to perform primary fermentation; filtering mash obtained through primary fermentation and separating, and performing closed fermentation on filtrate; and clarifying fermentation liquor and separating, performing cold and heat treatment, filtering and mixing, adding oak chips for ageing, and performing precision filtering and high-temperature instant sterilization to obtain a fruit wine finished product. The fruit wine which is prepared from the fruit pulp by an open and closed combined and stirring and standing combined fermentation method through cold and heat treatment is clear and bright, and has mellow and fine and smooth taste, and tannin and pigment of oak are dissolved in the fruit wine, so the fruit wine has elegant and harmonious tropical fruit fragrance and oak fragrance, and has the characteristics of rich nutrition, high stability, no suspended matter or precipitate, long quality guarantee period and the like.

The present invention relates to an environmentally friendly, simple and economic process for producing xylose. The process comprises the steps of: a) countercurrently extracting tropical fruit biomass by hydrolysis with sulfuric acid to obtain a high-concentration xylose extract; b) adjusting the extract to a pH of 1.5-2.5 and decolorizing and filtering the pH-adjusted extract; c) desalting the filtrate in an electrodialysis device; and d) recycling a waste sulfuric acid solution recovered from step c), to step a), and concentrating and directly recovering the desalted filtrate to obtain xylose crystals.

The invention discloses a method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion. The litchi fruits are tropical precious fruits which are originally produced in China and have excellent color, smell and taste and abundant nutrition, but the litchi fruits are very fast to become brown, decay and deteriorate after harvesting, very difficult to keep fresh and short in shelf life. The low-temperature modified atmosphere storage, the general freezing process and the like, which are currently widely applied have greater defects. By adopting the method, the defects in other current litchi fruit preservation methods and technologies can be thoroughly overcome, and the preparation steps comprise the selection of litchi fruit raw materials, packaging, ultra-rapid freezing, freeze preservation and thawing. The preservation period of the obtained rapid-frozen litchi fruits is greatly prolonged, which is above 6 times of that of the current best preservation method, the browning rate after thawing is low, the split fruits are few, the drip loss is low, the color, the smell and the taste are excellent, the texture is good, and the taste is fresh, thereby realizing quality leap of the rapid-frozen litchi fruits, being low in production energy consumption, being high in benefits, realizing appreciation of the litchi fruits and driving the development of the tropical fruit industry, such as the litchi fruits and the like.

The invention provides a compound extract for a cigarette, a microcapsule containing the extract and preparation methods thereof. The compound extract for the cigarette is prepared by mixing passion flower, rambutan, citron, clausena lansium, sea-buckthorn, pyracantha fortuneana leaves, persimmon leaves and mulberry leaves and then is prepared into the microcapsule applied to a cigarette filter stick, rich tropical fruit aroma can be endowed to the cigarette and is harmonious with cigarette aroma, sweet, aroma-absorbing fine and smooth taste is increased, and irritation is reduced. In addition, effective ingredients in the compound extract have body fluid regenerating and throat moistening effects and are brought into the oral cavity through smoke, the throat dryness problem brought by cigarette smoking can be solved, the cigarette smoking enjoyment is improved, the plant extracting rate and effective ingredient application can be greatly improved by adopting the preparation methods, involvement of unnecessary ingredients is avoided, and the effect in cigarette application is improved.

The invention discloses a tropical flavor fruit juice beverage. 1L of the beverage comprises 25g of a tropical fruit juice, 25g of an apple juice, 0.25-0.5g of sodium alginate, 1.0-1.8g of carboxymethylcellulose sodium, 1.5-1.8g of carboxymethylcellulose sodium, 0.35-0.5g of sodium alginate, 1.65-1.85g of citric acid, 0.3-0.4g of sodium citrate and a proper amount of a sweetener. Compared with beverages in the prior art, the tropical flavor fruit juice beverage provided by the invention has stable flesh. Test verifies that the flesh is still fresh, has good mouthfeel and has a long flavor retention period 12 months later. The invention also provides a making method of the tropical flavor fruit juice beverage.

The invention discloses an artificial feed for melon fly larvae, which comprises the following ingredients: a main agent, a filling agent, a preservative, an acidity regulator and water, wherein the main agent comprises beer yeast and sugar; the filling agent comprises wheat bran, fine corn particles and sanitary pulp; the preservative comprises methyl parahydroxybenzoats; the acidity regulator comprises hydrochloric acid and an alkaline neutralizing agent or an acidic neutralizing agent. The artificial feed disclosed by the invention is simple and efficient in melon fly larvae formula, affordable, practical and easy to operate, completely solves the technical problem of widely artificially feeding melon fly larvae in melon fly rooms, promotes the smooth research on steaming and quarantine inspection treatment measures for tropical fruits such as exported fresh fruit pawpaw and the like, provides an important technical support for the export sale of fresh fruits such as pawpaw in out country, significantly promotes the research and the development of artificial feed for melon flies in China, and provides a large amount of important larvae sources for various future scientific researches on melon flies, and therefore, the artificial feed has significant ecological, economic and social benefits.

The invention discloses a preparation method of frozen juice containing tropical fruit mixed pulp. The preparation method comprises the following steps: grading and selecting raw fruits; washing the fruits; disinfecting the fruits with DBDMH; blanching the fruits at 90-95 DEG C for 30 seconds; peeling and dicing the blanched fruits or extracting the pulp from the blanched fruits; instantly freezing the diced fruits or pulp to minus 30 DEG C in an instant freezer; then preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from fructose-glucose syrup, isomaltulose syrup, composite phosphate, composite organic acid and purified water; and obtaining a finished product after inspection and subpackage. The invention has the following advantages: the nutrient components in the fruits, especially dietary fibers and vitamin C, are furthest retained, and the mouthfeel of fresh fruits is retained; and the juice has comprehensive and balanced nutrition through scientific combination, is not easy to undergo enzymatic browning, and is not easy to cause wide fluctuation of blood sugar.

The invention relates to a pesticide composition with spirotetramat and dinotefuran. The effective components of the pesticide composition are the spirotetramat and the dinotefuran. The mass ratio of the spirotetramat to the dinotefuran is (1-40):(40-1); and the total mass of the effective components, namely the spirotetramat and the dinotefuran, in the preparation accounts for 1-80 percent of the mass of the whole preparation, and the rests are auxiliary components which are allowed to be used and are accepted in pesticides. The pesticide composition can be missible oil, a suspending agent, wettable powder, a water scattering agent, water emulsion, microemulsion, granula and micro capsules, can effectively prevent and treat insects such as aphids, leafhopper, plant hopper, thrips, aleyrodid, phylloxera, mealybug and scale insect and is mainly used for treating and preventing insects on various crops such as wheat, rice, cotton, vegetables, fruit trees, tobaccos, soy beans, oranges, tropical fruit trees, nuts, grapes, hops and potatoes.

Disclosed is a method of producing xylitol using a hydrolysate containing xylose and arabinose prepared from byproducts of tropical fruit biomass and more precisely, a method of producing xylitol which includes the steps of producing xylose and arabinose by the pretreatment of tropical fruit biomass byproducts including coconut shell, palm shell and oil palm empty fruit bunch (OPEFB) via acid (0.2-5%) hydrolysis and an electrodialysis and an ionic purification; and producing xylitol with high yield based on repeated batch fermentation using a hydrolysate containing xylose and arabinose as a carbon source. In addition, the present invention relates to an active carbon produced by carbonization and activation of a hydrolysate remainder of a tropical fruit shell, the byproduct of xylose and arabinose production, at a certain temperature and a preparation method of the same.

The invention relates to a fruit wine brewing technique of tropical fruit, which comprises steps of: a. pre-processing: including coarsely cutting the fruit and soaking the fruit in salt water, blanching treatment, and immediate cooling after the blanching; b. extraction of juice: including squeezing juice of the coarsely cut fruit treated by blanching; c. fermentation: comprising fermenting the fruit juice and obtaining the fermented juice with the alcoholic strength at between 6 and 13 degrees; and d. aging: including filtering the fermented fruit juice and adding liquid SO2 thereto for aging. The fruit wine treated by the technique of the invention has advantages of gaily colored wine body, improved taste, stable quality of finished wine, good-looking color, stable and unchanged color after long-term storage and mellow taste.

The present invention relates to an environmentally friendly, simple and economic process for producing xylose. The process comprises the steps of: a) countercurrently extracting tropical fruit biomass by hydrolysis with sulfuric acid to obtain a high-concentration xylose extract; b) adjusting the extract to a pH of 1.5-2.5 and decolorizing and filtering the pH-adjusted extract; c) desalting the filtrate in an electrodialysis device; and d) recycling a waste sulfuric acid solution recovered from step c), to step a), and concentrating and directly recovering the desalted filtrate to obtain xylose crystals.

The invention discloses a method for preparing pineapple and cashew apple mixed fruit wine. The method comprises the step of: fermenting pineapple and cashew apple serving as raw materials to prepare fruit wine. The tropical fruit wine is prepared from the mixed fruit juice of the pineapple and the cashew apple, so that the flavor of the tropical fruit wine is enhanced, the nutrient components of the tropical fruit wine are increased, and particularly the content of vitamin C and polyphenol is increased; therefore, the novel requirements on food nutrition and health care of people are met, and the problem of difficult aroma conservation of the tropical fruit wine in the production process is solved. The pineapple and the cashew apple are mixed to prepare the fruit wine, so that the aroma conservation effect of the pineapple wine is enhanced, the polyphenol content in the fruit wine is improved, and the oxidation resistance of the fruit wine is improved; and gelatin and the like for removing excessive polyphenol from the cashew apple juice is not added in the wine making process.

The invention belongs to the technical field of fruit brandy, and particularly relates to a production method of fruit brandy using taxus chinensis. According to the shortcomings of single variety, flavor and color of the product of the traditional production method of brandy wine using an oak barrel for storage and aging, the production method provided by the invention adopts a taxus chinensis wood barrel with a great medicinal value to store the raw wine for aging. In the production method provided by the invention, one or a combination of several of subtropical and tropical fruits such as banana, pineapple, durian, grape, pomelo, longan and litchi is subjected to breaking, pulping, fermentation and distillation to obtain fruit brandy raw wine; the fruit brandy raw wine is stored in the taxus chinensis wood barrel for aging; when the storage time is up, the raw material is blended; after the treatment of subsequent processes, the wine is encapsulated to obtain a finished product. The alcohol content of the finished product of brandy wine is 40-43% (V / V), and the brandy wine contains the main ingredients of paclitaxel, taxine and diterpenoid of taxus chinensis, and has an anti-cancer function as well as effects on suppressing diabetes and treating heart disease.

The invention provides a semiautomatic type pineapple harvesting integrated vehicle and relates to tropical fruit picking and collection machinery. The semiautomatic type pineapple harvesting integrated vehicle comprises a collection device, a hoisting device and an automatic picking mechanism, wherein the collection device is a box body with a handlebar; wheels are arranged at the bottom of the box body; the hoisting device is an electric driving hoisting device and is fixed on a side plate of the box body; the automatic picking mechanism comprises a picking motor, a cutting blade, a fixed stopping and protection frame, a guide plate, a bottom plate, a picking hand, a connection rod and a transmission mechanism; the picking motor is mounted at the bottom of the bottom plate; the fixed stopping and protection frame is mounted on the bottom plate; the bottom plate is fixedly arranged at an output end of the hoisting device; a motor shaft of the picking motor is connected with an input end of the transmission mechanism; a connection rod is connected with an output end of the transmission mechanism; the connection rod is driven through the transmission mechanism to rotate; the pickinghand is fixedly connected with the connection rod; a storage battery supplies power to the hoisting device and the picking motor. The semiautomatic type pineapple harvesting integrated vehicle has the advantages of strong adaptability, simplicity in operation, convenience for maintenance, small damages pineapple plants and the like.

The invention provides a formula of a fruit wine of cassava and a manufacturing method thereof. The formula which mainly comprises components of cassava, guava, jujube, and carambola is manufactured through technologies of fruit selection, cleaning, stewing, crushing, mixed fermentation, filtration, settling, blending, refrigeration treatment, aseptic filtration, bulking and the like. The fruit wine of cassava, which has the efficacies of appetite increase, digestion promotion, fatigue elimination, and nourishing and beauty treatment, has the characteristics of clear and bright color, and delicate fragrance and amenity and has good health care effects, is an ideal nutrient nourishing wine.

The invention discloses a flower forcing fertilizer and its preparation process. The flower forcing fertilizer comprises of the following components by mass: 15-30 parts of composite amino acid, 2-4 parts of potassium dihydrogen phosphate, 30-40 parts of a fulvic acid salt, 10-30 parts of composite nucleotide, 50-100 parts of calcium nitrate, and 1-3 parts of an organic boricfertilizer. In the invention, nutrient elements like composite amino acid, fulvic acid salt, nucleotide, calcium nitrate and the like that are easy to absorb by tropical fruit trees are added into the components of the formula. Nutrient supplementation and adjustment are performed on tropical fruit trees by means of a fertilizer. The formula has comprehensive nutrition and strong penetration. The fertilizer is sprayed through leaves and easy to absorb, and the spraying concentration is easy to master. The fertilizer provided in the invention can effectively improve absorption of calcium and boron elements, and simultaneously promotes normal reproductive development of fruit trees, especially flower bud differentiation and fertilization rate of pollination.

The invention provides an intelligent integrated mango peeling and collecting machine, which belongs to the technical field of agricultural machinery and includes a disinfection system, a peeling system, a cleaning system, a collection system and an intelligent control system. The disinfection system sterilizes the mangoes before peeling, the peeling system completes the mango peeling work, the cleaning system cleans and purifies the peeled mangoes, and the peeled mangoes are automatically sent to the collection system, and the intelligent control system cleans the entire peeled The coordinated control of the collection process greatly improves the efficiency and intelligence level of mango peeling and collection work, which is conducive to promoting the mechanization and intelligence development level of the tropical fruit mango industry.

The invention belongs to the technical field of stony desertification treatment, and particularly relates to a Karst mountain medicine-forage-fruit three-dimensional cultivation method. According to the Karst mountain medicine-forage-fruit three-dimensional cultivation method, in a stony desertification mountain of a Karst low-heat river valley in Guizhou, with the purposes of increasing economicoutput of an existing single orchard mode for stony desertification treatment and improving an ecological covering effect of the existing single orchard mode for stony desertification treatment, a medicinal plant dendrobium nobile with high economic benefits and feeding leguminous forage vicia villosa with an effect of enriching soil are reasonably configured, a tropical fruit tree-medicinal dendrobium nobile-forage compound three-dimensional planting mode is built, and specifically comprises the following steps: building fruit tree stands above limestone of the stony desertification mountainto plant liana fruit trees, and planting the dendrobium nobile on the limestone below the fruit tree stands; and planting the forage on soil of open spaces. According to the compound three-dimensionalplanting mode adopted in the Karst mountain medicine-forage-fruit three-dimensional cultivation method, a traditional tillage method and soil use mode of a stony desertification region are changed, and use of spaces of the surfaces of the limestone and full use of natural resources of light, heat, gas and the like are extended; and win-win of economic benefits and ecological benefits is achieved.

The invention relates to a method for producing anti-freezing tropical fruit grains special for ice cream, comprising the steps of: with tropical fruits as raw materials, selecting and cleaning the tropical fruits; soaking the fruits in 0.1% of bleach solution for 10-20min to sterilize; fishing out and cleaning the solution on the surfaces of the fruits; removing the peels and the kernels / seeds and then cleaning to dice; placing the diced fruits in solution of 0.1% of sodium erythorbate, 0.1% of sodium chloride and 0.3% of citric acid to protect color for 10-20min and then fishing out; placing the diced fruits in sugar solution with sugar degree of 80Brix to heat; adding 0.1% of xanthan gum, 0.2% of carrageenin and 0.2% of CMC (Sodium Carboxy Methyl Cellulose) to boil to 80-90 DEG C and keeping for 5-10min; then packing and keeping the packed fruit grains in slightly boiled water bath for 25-35min to sterilize; and cooling rapidly. The fruit grains processed by adopting the method have good taste and anti-freezing property; and when being added in ice cream products, the fruit grains have the natural aroma of fresh fruits, higher nutrition, soft and exquisite taste, certain expansibility and sour and sweet taste, do not have the feeling of ice scraps due to low temperature, and can better improve the taste, the flavor and the nutritional components of the ice cream products.

The invention relates to an insecticidal composition containing spinetoram and spirotetramat, the effective component of the insecticidal composition is prepared by compounding spinetoram and spirotetramat, wherein the mass ratio of spinetoram to spirotetramat is 1:50 to 50:1; the total mass of the effective components of spinetoram and spirotetramat accounts for 1% to 80% of the total mass of the composition, the balance being auxiliary components which are allowed to use or acceptable in pesticide, and the dosage form of the insecticidal composition can be emulsifiable concentrate, suspending agent, wettable powder agent, water dispersion granule, emulsion in water, micron emulsion, particulate agent, and micro-capsule. The insecticidal composition can effectively control aphid, thrips, wood louse, mealybug, aleyrodid, coccid, molesta, and eyespotted bud moth, and can be applied to crops mainly comprising cotton, soybean, orange, tropical fruit trees, nuts, grape, hop, potato, and vegetables.

The invention discloses a betel nut-coconut solid material and a preparation method thereof. The betel nut-coconut solid material contains the following raw materials in percentage by weight: 0.01%-5% of betel nut extract, 5%-95% of coconut powder, 0-20% of sweetening agent, 0-2% of sour seasoning, 0.01%-0.5% of taste masking agent and 1%-50% of water. The betel nut-coconut solid material adequately preserves the original color, fragrance, taste and nutrient components of the coconut and integrates the efficacies of refreshing, eliminating fatigue, repelling cold and the like, the strong fragrance of the coconut is improved, and the betel nut-coconut solid material has the typical eating effect of betel nuts and further has sweet fragrance and mellow taste. By virtue of the preparation method, two characteristic tropical fruits of Hainan province are skillfully combined together to form a functional leisure beverage, so that the problem that the tropical fruits are improper to be preserved is overcome; and the beverage is prepared in a solid manner, so that the eating of the betel nuts and the coconuts by people is facilitated.