264 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.

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 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 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 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 discloses coffee and dendrobium wine and a preparation method thereof, and belongs to the technical field of wine beverage preparation, the coffee and dendrobium wine comprises the following raw materials by weight: 35-45% of rice; 8%-25% of coix seeds; 5%-10% of dendrobium nobile; 35%-45% of coffee cherries; 2%-5% of distiller's yeast; 1%-3% of fruit koji; the dendrobium is one or more of dendrobium officinale, dendrobium devonianum and dendrobium nobile; the coffee cherries are Yunnan small-grain coffee. The coffee dendrobium wine prepared by the invention has the characteristics of mellow taste, unique fragrance, rich nutrition and the like, meets the increasingly diversified requirements of consumers on special wine products and the requirements on health preservation, can furthest reserve the effective components of dendrobium and coffee cherries, has excellent taste coordination, and is suitable for popularization and application. The coffee pulp wasted during coffee processing is turned into wealth, and the method is suitable for industrial production.

The invention discloses a preparation process of an appetizing and digestion-promoting vinegar beverage, which comprises the following steps: preparing materials, decocting, concentrating under reduced pressure, preparing the vinegar beverage and canning, namely selecting high-quality medicinal materials, extracting raw medicinal materials of radix glehniae, radix rehmanniae recen, radix polygonati officinalis and dendrobe to prepare target object powder, and then matching with Yongchun mature vinegar to form the appetizing and digestion-promoting vinegar beverage. The appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process has an excellent effect of eliminating dyspepsia, in addition, the appetizing and digestion-promoting vinegar beverage prepared by adopting the preparation process is sour, sweet and tasty, is rich in nutrition, and is rich in various amino acids, unsaturated fatty acids, organic acids, various vitamins, trace elements and the like, and the used medicinal materials are precious medicinal and edible traditional Chinese medicines, so that the appetizing and digestion-promoting vinegar beverage is free of toxic and side effects. The pungent smell of acetic acid is neutralized through medicinal material matching, and the method is more easily accepted by the public.

The invention relates to the technical field of food processing, in particular to noodles containing rumex hanus pulp and a production process of the noodles. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the noodles containing the rumex hanus pulp and the production process of the noodles are characterized in that the noodles are prepared by mixing the following raw materials by weight: 160-240 kilograms of wheat flour, 50-120 kilograms of rumex hanus pulp, 15-55 kilograms of selenium-enriched flour, 0.5-7 kilograms of edible salt, 160-240 grams of dietary alkali and 35-78 kilograms of drinking water. The rumex hanus noodles have the beneficial effects that the rumex hanus noodles are rich in nutrition: the rumex hanus pulp is added, so that the noodles are rich in various nutritional ingredients such as protein, vitamins, mineral substances and dietary fibers; the taste and quality are excellent: the optimized raw material ratio and accurate process control ensure that the noodles have good taste, toughness and cooking performance; the production process parameters are clear, the operation is standard, all procedures are closely connected, and large-scale production can be achieved through industrial equipment.

This invention discloses a production process for multigrain macaroni, comprising the following steps: 80-90 parts by weight of multigrain powder and 10-20 parts by weight of water are weighed, mixed, and pre-gelatinized at 80-100℃ for 5-15 minutes to achieve a gelatinization degree of 60-80%; then, the mixture is extruded using a twin-screw extruder at 50-70℃ and 2-5 MPa; followed by three-stage drying: the first stage at 40-50℃ and 70-80% humidity, the second stage at 50-65℃ and 50-60% humidity, and the third stage at 65-80℃ and 30-40% humidity, for a total drying time of 3-6 hours; finally, the product is cooled. This invention enhances the viscoelasticity of the dough through pre-gelatinization and avoids cracking through staged drying, resulting in macaroni with a complete shape, resistance to overcooking and clear broth, a chewy texture, a yield rate of over 80%, and rich nutritional value, making it suitable for industrial production.

The utility model discloses an intelligent meal steaming bin. A bin door is arranged in front of a bin body; a transmission chain is arranged at the lower end of the bin body; multiple layers of meal boxes are arranged above the transmission chain; a steam pipe and a heating pipe are arranged below the chain, and a refrigerating pipe is arranged above the bin body; a plurality of temperature sensors and humidity sensors are arranged in the bin body; the temperature sensor and the humidity sensor are both connected with the control center; the chain driving motor and the bin door driving pneumatic module are both connected with the control center. The electric rice cooker can automatically detect and adjust key parameters such as temperature, humidity and the like, and ensures that rice tastes delicious and is rich in nutrition; meanwhile, daily use of the user is greatly facilitated through remote control and reservation functions; in addition, the energy-saving heating element and the independent and sectional temperature control design further improve the energy utilization efficiency, and conform to the energy-saving and environment-friendly concept of the modern society.

The invention provides a venison oligopeptide solution as well as a preparation method and application thereof, and belongs to the technical field of health food development. The preparation method of the venison oligopeptide solution comprises the following steps: taking venison as a raw material, performing degreasing treatment by using a degreasing enzyme solution, and removing an enzyme hydrolysis product; inoculating the degreased venison with a fermentation inoculant, carrying out solid state fermentation treatment and liquid state fermentation treatment, and filtering after fermentation is completed; carrying out enzymolysis treatment on the fermented venison by using a protease solution, taking supernate after enzymolysis, carrying out enzyme deactivation, and filtering to intercept a 5kDa component, so as to obtain a venison oligopeptide solution; the venison oligopeptide solution disclosed by the invention is high in polypeptide yield, the antioxidant activity and the content of essential amino acids are obviously improved, the venison oligopeptide solution oral liquid is further developed, and the oral liquid is rich in nutrition, free of fishy smell of venison, pleasant in flavor and unique in taste.

The invention discloses a feed containing Bdellovibrio and a preparation method thereof. The invention introduces Bdellovibrio into feed to prepare feed containing Bdellovibrio. The presence of Bdellovibrio can significantly improve the physique of fish and enhance immunity. Meanwhile, puffed corn is used as a raw material, and fermented lactobacillus liquid is used to ferment the puffed corn to obtain a fermented culture. Meanwhile, the fermented culture, soybean peptide and spirulina powder are combined to prepare a feed containing Bdellovibrio that is rich in nutrition and good in palatability. Meanwhile, coconut oil is used as a wrapping material, thereby improving the water resistance and stability of the feed containing Bdellovibrio and making it easy to be digested and absorbed by fish.

The invention provides an American ginseng and saffron crocus compound nutrient solid beverage, belongs to the technical field of nutritious foods, and aims to solve the problems of single formula and insufficient efficacy of the existing solid beverage. The solid beverage is prepared from the following components in parts by weight: 55 to 65 parts of maltodextrin, 20 to 30 parts of inulin, 10 to 20 parts of medicinal and edible traditional Chinese medicine extract, 0.1 to 0.3 part of stevioside, 0.1 to 0.3 part of vitamin C, 0.0011 to 0.0022 part of vitamin B2 and 0.02 to 0.033 part of nicotinic acid, the medicinal and edible traditional Chinese medicine extract is obtained by mixing and extracting eleven medicinal and edible traditional Chinese medicinal raw materials such as American ginseng, Chinese yam, Chinese dates, astragalus membranaceus, angelica sinensis, poria cocos, radix ophiopogonis, saffron crocus, peach kernels, rhizoma zingiberis and cinnamon. The preparation method comprises the steps of water extraction of the traditional Chinese medicinal materials, filtration, concentration, alcohol precipitation, concentration, proportioning, mixing, spray granulation, drying, packaging and the like. The beverage is scientific in formula, rich in nutrition, good in taste and suitable for daily drinking of sub-health people, and has a good market application prospect.

According to the honey sunshine rose and grape biscuit and the preparation method thereof, the prepared honey sunshine rose and grape biscuit is fragrant, crisp and delicious and rich in nutrition. According to the technical scheme, the honey sunshine rose grape biscuit is prepared from, by weight, 65-100 parts of standard powder, 6-15 parts of sunshine rose grape powder, 12-25 parts of granulated sugar, 4-10 parts of honey, 1-5 parts of milk powder, 6-10 parts of grease, 0.6-1.2 parts of phospholipid, 0.2-0.6 part of refined salt, 0.3-1 part of sodium bicarbonate and 0.2-0.7 part of ammonium bicarbonate. The preparation method comprises the following steps: preparing sunshine rose grape powder and sunshine rose grape crumbs, preparing dough, standing the dough, carrying out roll mark forming on the dough, wrapping the sunshine rose grape crumbs with the dough, baking, cooling and packaging.

The invention relates to a preparation method of an arimillaria mellea beverage. The mellea armillaria sporophore is a sporophore of fungus armillaria mellea of phyta of fungi, and is a wild fungus well known by people. The mellea armillaria sporophore is tender and tasty, delicious in taste and rich The mellea armillaria sporophore is rich in protein, carbohydrate, phospholipid, ergosterol, chitin, various vitamins and mineral elements such as potassium, calcium, magnesium, iron and zinc. The invention aims to provide a preparation method of a high-quality mellea armillaria sporophore beverage aiming at the characteristic that mellea armillaria sporophore is rich in various beneficial components. The method comprises the following steps: soaking the mellea armillaria sporophore, adding other components for adjusting the taste, and uniformly mixing. And bottling and sterilizing to obtain a finished product. The mellea armillaria sporophore beverage is beneficial to development and utilization of mellea

The invention provides a pitaya peel and sugarcane juice compound fermented beverage as well as a preparation method and application thereof, and belongs to the technical field of beverages. According to the invention, pitaya peel is used as a main raw material, sugarcane juice is used as an auxiliary material to brew the composite fermented beverage, and the preparation method is optimized. The brewed compound fermented beverage is uniform and bright rose red, moderate in sour and sweet taste, fine and tasty, unique in flavor, rich in nutrition and high in oxidation resistance, and has the compound fragrance of the pitaya and the sugarcane juice. Meanwhile, the technical scheme of the invention also provides an important theoretical basis for deep processing of the pitaya peel.