Licorice is used in foods such as noodles, taro, bread, cakes, biscuits, moon cakes, etc. It has the functions of sweetening, foaming, flavoring, loosening and softening, and has health care effects. Licorice antioxidants are widely used as natural antioxidants in oils and oils. The researchers developed a licorice health noodle consisting of licorice, ginseng, alfalfa, jujube kernel, yellow flower and flour. The noodles are not mixed with the soup, which is resistant to boiling, smooth and smooth, sticky and not greasy, and has the function of supplementing blood and blood.

The licorice extract has foaming properties and can be added as a foaming agent to the beer to increase the foaming properties of the beer while making the beer aromatic longer. Glycyrrhizin, licorice flavonoids and licorice polysaccharides in licorice extract have many physiological activities and have certain health functions. Glycyrrhizin can replace the sweetness of sucrose and reduce the amount of sucrose and production cost of food. Therefore, licorice extract is in beverage. It has important use value. The researchers invented a sweetened beverage product with improved ammoniated glycyrrhizin. The addition of ammoniated glycyrrhizin to the beverage improved the sweetness of the beverage and was superior to the sweetness and flavor of sugar alone.

The application value of licorice extract in the fruit mash is its aroma, flavor and health care function. Some researchers have invented a method for producing licorice plum. Using the processing technology and formula, the obtained licorice plum product overcomes the defects of the acidity and saltiness of the commercially available licorice plum products, the feeling of sweetness is slow, and the afterfeel is not clear.