563 results about "Well nourished" patented technology

The invention belongs to the technical field of microbial protein preparation, and particularly relates to a method for preparing microbial protein from crop straw and application of the microbial protein. According to the method, the crop straw is subjected to biomass conversion pretreatment, so that the accessibility and hydrolysis efficiency of cellulose are improved; on the basis, the pretreated biomass is subjected to enzymolysis through cellulase, cellulose and hemicellulose components in the biomass are converted into glucose and xylose, and the glucose and the xylose are utilized by saccharomycetes in the subsequent saccharomycetes fermentation process to synthesize the microbial protein. The microbial protein obtained through the method has the advantages of being rich in nutrition and high in essential amino acid content, and has wide application prospects in the fields of food and feed. Therefore, after the crop straw is subjected to chemical or physical-biological treatment, a new way is provided for high-value utilization of the crop straw on the basis of obtaining the nutrient-rich microbial protein.

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention relates to the technical field of food processing, and discloses a walnut derivative capable of enhancing an immune function and a preparation method thereof, walnut kernels are subjected to pulping, centrifugal treatment and purification treatment, convenience is provided for subsequent processing treatment aiming at different components, resources are fully utilized, then enzymolysis is performed, and the quality of the walnut derivative is improved. According to the walnut derivative, active peptides in walnut protein are released through scientific proportioning and an enzymolysis treatment process, the walnut derivative is obtained through centrifugation, enzyme deactivation treatment, concentration, homogeneous emulsification, sterilization and freeze drying, and the walnut derivative can be directly and rapidly absorbed by a human body, is rich in nutrition, has the functions of enhancing the immunity of the human body, resisting aging and oxidation and recovering fatigue, and can be used for preparing the walnut derivative. And the product has the advantages of good stability, high bioavailability, good solubility and good stability.

The invention belongs to the technical field of food processing, and provides a spina date seed peptide zinc chelate as well as a preparation method and application thereof. The spina date seed peptide zinc chelate is stable in performance and high in absorption efficiency. The preparation method comprises the following steps: degreasing a spina date seed medicinal material; preparing spina date seed protein; preparing spina date seed polypeptide; carrying out chelation reaction on the spina date seed polypeptide and zinc sulfate heptahydrate; and separating a chelation reaction product. The spina date seed peptide zinc chelate prepared by the invention can be directly used as a natural immunopotentiator to improve the immunity of a human body. The method has the advantages of short production cycle, low cost, no pollution to the environment, abundant nutrition, high protein content, small particle size, high safety and high utilization rate of effective components, and can be widely applied to the fields of foods, medicines and health care.

The invention discloses a composition for promoting wound healing of pets and a preparation method and application of the composition. A nutritional supplement comprises chlorogenic acid and glutamine. The nutritional supplement is wide in raw material source, healthy, rich in nutrition, good in palatability, low in price and easy to obtain; by using the specific formula, especially the chlorogenic acid and glutamine in a specific ratio, nutrient substances required by growth and development of pets can be supplemented, postoperative wound healing of the pets can be effectively promoted, postoperative pain, discomfort and inflammation of the pets can be reduced, immunity of the pets can be improved, no antibiotic component is added into the supplement, and the supplement is free of toxic and side effects. The liver and kidney burden of pets can be relieved, and the risk that bacteria generate drug resistance is avoided; the preparation method of the nutritional supplement only needs processing technologies such as crushing, sieving, homogenizing and emulsifying, the operation process is simple and easy to learn, and industrial large-scale production is facilitated.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention relates to the field of aquatic feed, and provides a low-temperature adhesive type aquatic feed particle composition and a preparation method thereof. The composition is composed of puffed soybean meal, flour, fish meal, low-temperature directed enzyme, microcrystalline cellulose, modified zein nanoparticles, a protein adhesive and a modified zein ethanol water solution. The preparation method comprises the following specific steps: reacting soybean protein isolate with cross-linking enzyme to generate a protein adhesive, reacting proanthocyanidins with gallic acid to generate gallic acylated proanthocyanidins, and carrying out multi-step treatment on zein. Experimental results show that the composition has excellent water resistance and oxidation resistance, and the growth efficiency and the survival rate of aquatic animals are remarkably improved. The preparation method is simple, the cost is low, heat-sensitive substances in the feed are not damaged, and an economical, efficient and nutrient-rich feed solution is provided for aquaculture.

The invention relates to the technical field of pet food, in particular to pet baking food and a preparation method thereof. The low-temperature baking food for the pets is good in palatability, rich in nutrition, capable of improving pet hair health and safe to eat, the requirements of the pets for health and nutrition are met, meanwhile, an innovative production technology is adopted, high quality and safety of the product are ensured, and an ideal food choice is provided for the pets.

The invention discloses pleurotus citrinopileatus coarse cereal meal replacement powder. The meal replacement powder is prepared from the following raw materials in parts by mass: 9-11 parts of pleurotus citrinopileatus powder, 16-17 parts of black rice flour, 7-8 parts of white kidney bean powder, 12-13 parts of soybean powder, 4-7 parts of sesame powder, 25-26 parts of corn flour and 22-23 parts of coarse rice powder. The preparation process of the meal replacement powder comprises extrusion and crushing. The meal replacement powder disclosed by the invention is good in brewing characteristic, rich in nutrition and suitable for being used as a medium GI food for people who lose weight.

The invention belongs to the field of microorganisms, and relates to a high-temperature-resistant lepista sordida strain and application thereof. The invention provides a brand-new lepista sordida new strain (Yao xiang mill No.1) which is obtained through separation and successfully preserved, and the lepista sordida can grow and fruit under a high-temperature condition, so that the lepista sordida can still be normally cultivated and fruit at a high-temperature period in Guangxi regions, especially regions around Nanning. The fungus is rich in nutrition, delicious in taste and rich in protein, 18 kinds of amino acid and other nutrient substances, not only is a good dining table item, but also has the effects of oxidation resistance, bacteria resistance, tumor resistance and the like, is rich in selenium, germanium, iron, zinc, calcium and other microelements, polysaccharide and trehalose (higher than shiitake mushrooms, lucid ganoderma and the like), and is an edible and medicinal fungus with high commercial value and medicinal research and development potential.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The invention relates to the technical field of food processing, and discloses low-GI yoghurt added with quinoa protein and a preparation method of the low-GI yoghurt, the yoghurt comprises the following raw materials: raw milk, xylitol, xylooligosaccharide, erythritol, inulin, konjac polysaccharide, quinoa protein and a leavening agent; the preparation method comprises the following steps: mixing the raw materials, sterilizing, inoculating a leavening agent, fermenting and performing after-ripening to form a yoghourt product. The method disclosed by the invention is feasible in theory and simple to operate, the glycemic index of the obtained product is lower than 30 due to the introduction of the high-nutrition quinoa protein and the compounding of the functional sugar, and the product is rich in nutrition, fine and smooth in taste and good in flavor.

The preparation method of the double-protein yoghourt comprises the following steps: fermenting mixed emulsion by adopting zymophyte; the main components of the mixed emulsion are plant-based milk and animal milk; the zymophyte comprises Weissella fusiformis and yoghurt zymophyte. The obtained double-protein yoghurt contains animal-derived and plant-derived proteins at the same time, animal and plant protein complementation is achieved, dietary fibers lacked in the animal-derived yoghurt are provided, and more comprehensive nutrition is provided for the human body. The obtained double-protein yoghurt can still show stable texture without adding a stabilizer, has no layering phenomenon, is good in coagulability, does not separate out whey in a storage period, and is a healthy food which is free of additives and rich in nutrition; the obtained double-protein yogurt is free of bad flavors such as fishy smell, high in sensory score and good in commercial prospect.

The utility model belongs to the technical field of agricultural tools, and particularly relates to a towel gourd bleeding sap sterile collection bag which comprises a main body, a stand is arranged below the main body, a partition plate is arranged on the inner wall of the main body, and a first bayonet and a second bayonet are respectively arranged on the surface of the partition plate. And a sleeve rod and a reset spring are arranged on the inner wall of the main body. According to the sterile collection bag for towel gourd bleeding sap, two pressing rods are arranged to be slidably connected with a first bayonet and a second bayonet respectively, the pressing rods are driven to slide downwards when a pressing plate is pressed, the two pressing rods drive the first bayonet and the second bayonet to slide on the surface of a partition plate to be away from each other, and a stem notch is inserted into the bag; after the vines are taken out, the two reset springs drive the first clamping opening and the second clamping opening to slide on the surface of the partition plate to be close to each other and reset, and the technical problems that an existing device is too large in bottle opening, poor in sealing performance, rich in bleeding sap nutrition and prone to bacterial contamination are solved.

The invention discloses kale fruit and vegetable composite juice and a preparation method thereof. The composite juice consists of the following components in percentage by weight: 23-27% of apple juice, 32-34% of celery juice, 7-9% of green cucumber juice, 7-9% of pineapple juice and 23-27% of kale juice. During preparation, the raw materials are pretreated, mixed and blended, and then are sequentially subjected to vacuum degassing, ultrahigh-pressure sterilization and refrigeration. According to the method, the taste is improved through composite enzymolysis and quick-freezing synergistic treatment, a nanoscale homogeneous stable system is adopted, the nutrition is reserved through stepped ultrahigh-pressure sterilization, and nutrition complementation is achieved through accurate compounding. The prepared compound juice is good in taste, rich in nutrition and high in stability, and has remarkable process advancement and product practicability.

The invention relates to the technical field of beverage preparation, in particular to a elsholtzia beverage formula and a preparation process thereof. Comprising 3 to 20 parts of an elsholtzia extract, 1 to 6 parts of honey, 0.05 to 0.1 part of citric acid, 0.05 to 0.12 part of vitamin C, 0.05 to 0.09 part of a mint extract, 0.2 to 0.4 part of a licorice extract, 0.03 to 0.08 part of sodium bicarbonate and the balance of purified water. Preferably, the raw materials comprise the following components in parts by weight: 8-16 parts of elsholtzia extract, 2-5 parts of honey and 0.08-0.1 part of citric acid. The elsholtzia health-care beverage has the beneficial effects that the elsholtzia health-care beverage is scientifically prepared, balanced in nutrition and proper in proportion, the medicinal value of elsholtzia is fully utilized, the elsholtzia is developed into a daily drinking beverage, consumers can take in health-care components of elsholtzia while enjoying delicious taste, and discomfort symptoms caused by heavy dampness, exogenous cold and the like can be prevented and relieved; through an optimized formula and a preparation process, the problems that the elsholtzia beverage is poor in taste and easy to precipitate and layer and nutritional ingredients are lost are solved, and the prepared beverage is excellent in taste, high in stability and rich in nutrition and has good market competitiveness.

The invention discloses a culture medium of a lacrimal gland organ and a culture method of the lacrimal gland organ, and the culture medium of the lacrimal gland organ is composed of a basic culture medium, R-spodin3, Noggin, B27, N-acetyl-L-cysteine, trehalose, vitamin C, glutathione, an adenylate cyclase activator, A8301, PGE2 and FGF10. The culture medium for lacrimal gland organ culture, provided by the invention, is prepared from various cell factor components according to an optimized proportion, and is simple and reasonable in components and rich in nutrition; when the culture medium is used for culturing the lacrimal gland organoid, the formation and growth of the organoid can be promoted, an in-vivo complex microenvironment is further simulated, the organoid is closer to an in-vivo physiological state, an organoid model is better constructed so as to evaluate the influence of drugs on lacrimal gland functions, and a new platform is provided for drug screening; and a new way is opened up for follow-up treatment of diseases such as xerophthalmia in the future.

The invention relates to the technical field of food processing, in particular to low-GI tartary buckwheat nutritional meal replacement powder as well as a preparation method and application thereof. The low-GI tartary buckwheat nutritional meal replacement powder comprises the following components: enzyme-deactivated rice meal, enzyme-deactivated tartary buckwheat bran powder, milk powder, tartary buckwheat active polypeptide, xylitol, sodium carboxymethyl cellulose, monoglyceride and maltodextrin. According to the characteristics of the rice and tartary buckwheat bran raw materials, high-efficiency enzyme deactivation and sterilization are respectively performed in a targeted manner. The tartary buckwheat active peptide is efficiently obtained by combining pressure cooking with a compound enzyme method. The tartary buckwheat bran is rich in functional active ingredients such as dietary fibers and flavonoid compounds and can be combined with the rice to achieve complementary nutritional advantages, tartary buckwheat functional active peptide ingredients are added, and the low-GI tartary buckwheat nutritional meal replacement powder which is stable in quality, rich in nutrition and has a clean label is developed on the basis of the three main raw materials. Technical support is provided for optimizing the grain processing technology and improving the quality and the storage period of whole grain food, and important practical value and application prospects are achieved.

The invention discloses a preparation method of a stable Pickering emulsion based on enzymic method modified whey protein microgel particle-araboxylan covalent composite particle, which comprises the following steps: preparing whey protein microgel particles by cross-linking glutamine transaminase, mixing the whey protein microgel particles with an araboxylan solution, and adding an enzyme method modified whey protein microgel particle-araboxylan covalent composite particle to prepare the Pickering emulsion. Adding horse radish peroxidase and a hydrogen peroxide solution to carry out enzymatic modification to obtain a water phase, mixing the oil phase and the water phase according to a volume ratio, carrying out IKA homogenization, and then carrying out ultrasonic treatment to obtain a Pickering emulsion with stable covalent composite particles; the preparation method is simple, harmful substances cannot be generated in the preparation process, and meanwhile, the preparation method is low in production cost, short in production period, rich in nutrition, green, free of pollution and high in economic utilization value; the obtained Pickering emulsion has high viscosity and excellent storage stability and environmental stability, an effective delivery carrier construction strategy is provided for construction of a fat-soluble and heat-sensitive bioactive micromolecule delivery system, and the application range of protein microgel particles in the fields of food, medicine and the like is widened.

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

The invention provides a freeze-dried kelp egg drop soup block as well as a preparation method and application thereof. The freeze-dried kelp egg flower soup block is prepared from the following raw materials in parts by weight: 16 to 80 parts of kelp, 40 to 104 parts of eggs, 0.2 to 3.4 parts of table salt, 0.8 to 2.4 parts of starch, 2 to 18 parts of fresh ginger, 0.6 to 3.8 parts of sodium carboxymethyl cellulose, 1.2 parts of monosodium glutamate and 1.6 parts of chopped green onion. The kelp egg flower soup block prepared by the method is delicious in taste, rich in nutrition and good in rehydration property, the preparation method is scientific and reasonable, and the nutritional ingredients and flavor of the raw materials can be effectively reserved.

The invention relates to a method for preparing fish feed by secondary utilization of traditional Chinese medicine wastes, and belongs to the technical field of fish feed. After the traditional Chinese medicine waste is pretreated to remove heavy metal, primary fermentation of bacillus subtilis and aspergillus niger is carried out, the bacillus subtilis can degrade cellulose, the aspergillus niger decomposes antinutritional factors, then fermentation of lactobacillus lactis and candida utilis is carried out, lactic acid bacteria produce acid to inhibit infectious microbes, flavor substances are synthesized, and palatability is improved. Through traditional Chinese medicine residue pretreatment, multi-strain synergistic fermentation and a scientific feed formula, efficient reutilization of traditional Chinese medicine waste is successfully realized, and the fish feed which is rich in nutrition, high in safety and remarkable in economic benefit is produced.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

The invention belongs to the technical field of food processing, and particularly relates to a citrus gonggan whole fruit juice beverage and a preparation method thereof. The citrus gonggan whole-fruit juice provided by the invention is prepared by the following steps: performing whole-fruit juicing on a citrus gonggan raw material by adopting technologies such as fruit juice micronization combined with compound enzyme efficient catalysis and the like, performing wet-process superfine grinding treatment on tissues such as pulp and peel, effectively crushing, dispersing, homogenizing, emulsifying and sterilizing, and then adding compound enzyme for enzymolysis, debitterizing and sterilizing to obtain the citrus gonggan whole-fruit juice. The citrus gonggan whole fruit juice beverage prepared by the preparation method disclosed by the invention has the advantages of strong citrus gonggan flavor, moderate viscosity, rich taste, rich nutrition and high stability, and a theoretical basis is provided for developing high-quality citrus gonggan whole fruit juice products.

The invention discloses a high-stability ginseng-flavored liquid drink and a preparation method thereof, and the raw materials of each 1000 L of the liquid drink comprise the following components: 900 to 940 kg of raw milk, 6.85 to 17.41 kg of composite mineral, 0.40 to 1.50 kg of composite vitamin, 0.55 to 1.75 kg of linseed oil, 0.33 to 0.65 kg of selenium-rich edible fungus powder, 15 to 18 kg of dietary fiber, 2.5 to 11.0 kg of milk mineral salt, 5.0 to 10.0 kg of bovine colostrum powder, 4.0 to 7.6 kg of soybean peptide, 15.0 to 20.0 kg of collagen, 1.0 to 2.5 kg of chitosan oligosaccharide, 0.2 to 0.5 kg of ginseng tissue culture adventitious root, and the balance of water. The total volume is 1000L, and the total volume is 1000L. The lactase is added to carry out lactose removal treatment, so that the lactose content in the beverage is reduced; by adding cellulase for treatment, macromolecular cellulose and hemicellulose in the beverage are reduced, by adding collagen, chitosan oligosaccharide and the like, the heat stability of the beverage is well improved, and by adding other raw materials, the beverage is rich and balanced in nutrition, easy to digest and absorb and wide in application range.

The application discloses a kind of based on biological floc regulation Pengze crucian high-efficiency breeding system and method, it is related to aquaculture system technical field;Including: water quality monitoring and regulation module, based on sensor array, real-time monitoring water temperature, basic physicochemical indexes such as pH, dissolved oxygen, conductivity, oxidation-reduction potential;Biological floc culture and regulation module, construct biological floc culture reactor.The present application is based on biological floc growth model and microbial community dynamic monitoring, can realize the fine cultivation and management of biological floc;According to the nutritional requirements and breeding environment conditions of Pengze crucian in different growth stages, accurately adjust biological floc culture parameters, directional cultivation is out of high-quality biological floc with moderate particle size, rich nutrition, rich in beneficial microorganisms;Biological floc in aquaculture water not only can be used as natural bait for Pengze crucian to feed, improve feed utilization rate, also can adsorb and degrade harmful substances in water, play the role of purifying water quality.

The invention discloses textured soybean protein vegetarian steak and a preparation method thereof, and belongs to the technical field of food processing. The invention solves the problem that the existing soybean drawing protein vegetarian meat is hard in taste and lacks drawing feeling. The preparation method of the soybean drawing protein vegetarian steak mainly comprises the following steps: selecting materials, cleaning, dehydrating, splitting, mixing, seasoning, baking and the like. The soybean drawing protein vegetarian steak has the taste of chicken drawing, the strength and elasticity of the soybean drawing protein vegetarian steak are closer to those of meat products, the taste is moderate in hardness, and the soybean drawing protein vegetarian steak is rich in nutrition. The preparation method of the textured soybean protein vegetarian steak can be applied to the field of vegetarian meat food processing.

The invention belongs to the field of vinegar preparation, and particularly relates to health-preserving vinegar, a preparation method thereof and a movable health-preserving vinegar workshop. The health-preserving vinegar comprises the following raw materials in parts by weight: 90-110 parts of sorghum, 8-12 parts of millet, 8-12 parts of rice husks, 8-12 parts of black beans, 8-12 parts of soybeans, 8-12 parts of red dates, 2-4 parts of Chinese wolfberry fruits, 2-4 parts of apples and 2-4 parts of radix codonopsis. The preparation method comprises the following steps: crushing apples to obtain apple paste, crushing and mixing other raw materials, mixing the crushed and mixed raw materials with the apple paste and water, fermenting at 40-45 DEG C for 30-35 days to obtain vinegar culture, spraying vinegar, taking first sprayed vinegar, and filling and packaging after sampling inspection is qualified. The raw materials are scientifically matched, process parameters are accurate, and the product is rich in nutrition and mellow in flavor, has seasoning and health preserving effects, and is safe and reliable to eat.

The invention provides tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.