1780results about How to "Add flavor" patented technology

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

A preparation method of a ferment Chinese Traditional Herbs for feeding belongs to the production field of the feed additives. The technical proposal provided by the present invention is that one or various intestinal probiotics is inoculated on a cultivation matrix containing extracts of Chinese Traditional Herbs, and undergoes ferment cultivation in a proper condition. The probiotics include Lactobacillus acidophilus, Bacillus subtilis, and candida utilis, etc, and the selected Chinese Traditional Herbs include astragalus, atractlylis lancea formalyrata, codonopsis pilosula, pericarpium citri reticulatae, and atractylis atractylis ovata, etc. The ferment Chinese Traditional Herbs for feeding provided by the present invention used to breed the livestock and the poultry is capable of preventing and treating epidemic diseases and improving the growth of the animal. The biological ferment of the water extract of Chinese Traditional Herbs by the probiotics is utilized to produce the elements with higher activities, thereby improving the absorption, transportation, metabolism, activation and medical efficacy of the Chinese Traditional Herbs in human body.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g/100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

Compositions comprising a Labiatae herb extract and a hop extract containing beta acids and methods of using them to extend the color life and retard the growth of microorganisms in fresh meat, fish and poultry stored in an atmosphere that contains 20% or more oxygen.

Processes for producing acidic, protein-containing drinks are disclosed. Specifically, the processes comprise producing acidic, protein-containing drinks comprising plant protein material. The acidic, protein-containing drinks have improved sensory and functional characteristics such as reduced viscosity, improved sedimentation rate, and improved mouthfeel.

A grill surface or pan provide for the removal of fats and oils by supporting the foodstuffs on ribs that slope downward such that the intervening regions form channels for transporting fluids to the edge of the pan, and away from the cooking food stuffs. The draining channels are interrupted by intervening ribs of a lower height than the first set of foodstuff supporting ribs. The intervening ribs have a series of slits or holes formed in there apex to enable the direct cooking of the foodstuff by radiant heat from a flame or heating source disposed underneath the grill surface. The grill surface may be combined in a pan that provides a peripheral fluid collecting channels at the termination or junction of the draining channels disposed between the sets of rib food supporting and slotted or perforated ribs.

The blended vegetable oil with balanced nutrients is compounded with three kinds of vegetable oil in different characteristics. The three kinds of vegetable oil include oleic acid type vegetable oil with high unsaturated fatty acid content, linoleic acid type vegetable oil with high N-6 polyunsaturated fatty acid content, and linolenic acid type vegetable oil with high N-3 polyunsaturated fatty acid content. The blended vegetable oil with balanced nutrients has balanced contents of oleic acid, linoleic acid and linolenic acid, can meet the physiological requirement of human body, and has the advantages of wide material source, low cost, rich nutrients, etc.

The present invention provides mutant-type lipases which demonstrate superior lipolytic and esterific activities. The mutant-type lipases are characterized by an amino acid alteration at the residue immediately followed either the serine residue or the histidine residue or both residues of the Ser-His-Asp catalytic triad. The Ser-His-Asp catalytic triad is known to be the three residues, although occur far apart in the amino acid sequence of a lipase, that contribute to the hydrolytic activity in the active site of the lipase. The amino acid residue that follows the serine residue of the Ser-His-Asp catalytic triad is alanine. The amino acid residue that follows the histidine residue of the Ser-His-Asp catalytic triad is isoleucine. The wild-type lipase is preferably originated from Staphylococcus, particularly Staphylococcus epidermindis. The present invention also relates to a method for preparing the mutant-type lipases by site-directed mutagenesis using PCR and a method for utilizing the mutant-type lipase to catalyze synthesis of flavor esters to be used in food industry.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention provides a fish protein powder which is water soluble with the color between light-yellow and pale-brown meal, wherein, the dry basis protein content of the fish protein powder is more than 80%; and a preparation method is provided for the fish protein powder. The method comprises the following steps: (1) preparing mincedfish seriflux; (2) preparing enzymatic hydrolyzate by the mincedfish seriflux; (3) preparing the fish protein powder by the enzymatic hydrolyzate. The fish protein powder prepared in the invention has the advantages of health, easy digestion, easy absorption, and the like; and can be widely used on protein-enhanced foods; the production process is simple, the production efficiency is high, and the raw materials have wide sources and can be obtained easily, thereby helping save cost.

The invention relates to a method for processing farm and sideline products, which is a method for processing black garlic through enzymatic reaction fermentation. The method comprises sectional and continuous enzymosis in a sealed container: firstly, performing the first section of the enzymosis in a temperature range from 85 to 95 DEG C for 30 to 50 hours; secondly, performing the second section of the enzymosis continuously in a temperature range from 65 to 75 DEG C for 60 to 110 hours; and thirdly, performing the third section of the enzymosis continuously in a temperature range from 55 to 65 DEG C for 60 to 110 hours to obtain a black garlic product. The method does not have a process for replenishing water in the process of the enzymosis so as to improve the flavor and the quality of the black garlic and shorten the processing time effectively; with the continuous and automatic enzymosis, the processing course is simpler; and the product retains the original effective components to the utmost extent, and the contents of SOD superoxide dismutase and polyphenols are higher than that of the garlic products produced by the prior techniques from Japan and Korea.

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

The invention provides a formula of crisp vegetable slice food and making method which comprises finishing and cleaning the vegetable raw material, blanching, cooling and airing, passing through heated-air drying (not required), appending flavoring and color substances, then boiling and flavoring according to formulation, loading into dishes, pre-forming and carrying out vacuum microwave drying. The formula comprises vegetable 60-65%, flavoring and coloring substances 10-12%, white sugar 7-8%, water 6-8%, starch 4-5%, glucose 3-4%, trehalose 3-4%, gourmet powder 0.08-0.1%, sweetener 0.02-0.1%.

The invention discloses preserved passion fruits and a processing method thereof. The method comprises the concrete steps of firstly, cleaning and cutting fresh passion fruits as raw materials, and separating peels from pulp by removing the pulp; secondly, boiling the peels, removing cuticula, enzymatically hydrolyzing, protecting the color and sugaring; thirdly, mixing the pulp with white granulated sugar and citric acid or citric acid to prepare mixed pulp, and burying the mixed pulp into the peels; finally performing processes of drying, cooling and the like to prepare finished products of preserved passion fruits. According to the method, the selectivity on fruit raw materials is good; the processed preserved passion fruits keep the original aroma and taste of passion fruits, are bright as ever and soft in mouth feel, and have remarkable market competition advantages; a new way is opened up for deep processing of the passion fruits, a very good method is provided for improving the value of the passion fruits, and relatively large profit space is created for enterprises.

The invention discloses a processing method of purple sweet potato rice wine, which comprises the following steps: choosing purple sweet potato and glutinous rice as raw material; allocating with mass percent as 30-42% glutinous rice, 3. 0-5. 5% purple sweet potato, 3. 5-6. 5% barm and water; getting the product.

The invention belongs to the food processing field, in particular to a low-sugar banana-pineapple compound jam and a manufacture method thereof. The low-sugar banana-pineapple compound jam is prepared from the following raw materials: bananas, pineapples, xylitol, Xanthan gum, citric acid and ascorbic acid through the steps of selecting, protecting colors, pulping, concentrating, homogenating, canning and sterilizing, the content of soluble solids is between 25 percent and 40 percent, and the total sugar content is lower than 65 percent. The invention has wide resources and low cost because defective bananas and pineapples are used as main raw materials, effectively and remarkably lowers the sweetness of the jam because the xylitol is adopted as a sweetener, greatly improves the jam flavor without adding any essence, has the advantages of low sugar, white color, rich nutrition, good taste, simple process, simple and convenient operation, easy control, low cost, environmental protection, easy industrialized production, and the like.

This invention discloses a kind of fermented cayenne production and method for preparing it, and it belongs to the further processing field of cayenne, especially belongs to the fermented cayenne production and method for preparing it. This invention supplies a kind of fermented cayenne production and method for preparing it, whose characteristic is that it is composed of fermented cayenne and quelite. Its operating processes contain: Clean the cayenne and cut it into blocks; ferment by adding into composite bacteria liquid, and process prophase and anaphase fermentation by controlling the temperature; flavour and package. In virtue of the cooperated-growing fermentation of various bacteria in the composite bacteria, the fermented cayenne production has good flavor and contains abundant beneficial bacteria and multiple nutrition components. The fermented cayenne production has soft pungent and tastes good. By making use of this invention, fermented cayenne production could be produced quickly, also it has good quality and flavour, so it is convenient for commercial large-scale production and the production has large appliance market.

The invention discloses a production method of instant burdock flavor powder, belonging to the filed of food. The invention uses fresh burdock as a main raw material and maltodextrin, sucrose, milk, cocoa powder, fruit and vegetable and the like as accessories; the raw materials are selected, washed, peeled off, washed, dipped for color conserve, sliced, preliminary cooked for sterilization, smashed, coarsely grinded, homogenized by high-shearing, decomposed by enzyme and the like, and then the obtained product is blended, homogenized by high-shearing, dried by spraying, cooled, packed and the like to obtain the instant burdock flavor powder. The invention is characterized by combining the methods of enzymic reaction and high-shearing homogenizer wet superfine grinding for processing burdock, thus enhancing the fineness of burdock fiber, increasing the instant ability of the product. The invention adopts spray drying for evaporation of water at low drying temperature, therefore, the burdock flavor powder of the invention enjoys good instant ability and color and low waste of nutrient components. Compared with the existing dry ground which is used in the production of instant burdock flavor powder, wet grinding can save electricity by over 10% and steam by over 30% in producing a ton of the product.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention discloses a brewing process of a soybean paste, belonging to the field of brewing of fermented products. The process comprises the following steps of: raw material preparation; material steaming and yeast preparation; fermentation; and cooking. Through adding saline fermentation broth at the earlier stage of fermentation of the soybean paste and improving other processes for brewing the soybean paste, the fermentation period is shortened, a bean are kept in an intact shape, and the soybean paste is better in color and flavor. The invention also discloses a making process of the saline fermentation broth.

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The present invention is related to a single serve carbonation apparatus comprising a carcass that supports components including a removable pressurized gas canister, a canister receiver that regulates the flow of gas, an operative spigot to receive the bottled beverage and provide the gas inlet, a tap handle mechanism, and internal tubing to provide the channeling of gas and pressurized liquid throughout the process. With gas canister inserted and the selected beverage attached to the operative spigot, the circuit is then switched on allowing the gas into the bottle creating a pressurized flow of draught-like beverage, dispensed via the tap handle, into the glass. The present apparatus allows users to enjoy any bottled beverage at any time. The installation and removal of said canister is easy, keeping the unit small, portable and affordable. There is no need to power the unit since the bottles are already chilled.

The invention belongs to the food processing technical field, substantially relates to the production method of a convenient nutrition rice tea and the product; the method of the invention is as follows: the raw materials is cleaned, roasted and crushed; and the invention is characterized in that: the raw materials is rice, brown rice or cracked grain; firstly, the raw materials is added with water so as to germinate or ferment, and then are roasted into golden brown with typical rice flavour under 150 DEG C to 250 DEG C, afterwards, which is refrigerated and crushed, and is filtered by an analysis sieve of 10 to 80 meshes, so that the rice flour material is made for standby; lotus seed core,liquorice or honeysuckle are roasted into liquid water content of lower 8% respectively, and then are filtered by the analysis sieve of 10 to 80 meshes for standby; according to the parts by weight, the rice flour material of 40 to 60 parts, the lotus seed core of 0 to 2.0 parts, the liquorice of 0 to 2.0 parts, the honeysuckle of 0 to 2.0 parts or(and)fried rice compound perfume are mixed evenly, and then are packed in ration, thereby the convenient rice tea is got. Compared with the prior technology, the invention adds raw materials ferment or gemmation processing, and increases the ingredients of Chinese medicine which has health care function, therefore, the nutrition of the rice tea can be added and the taste of the rice tea is rich.

The invention belongs to the technical field of food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied wax gourd, 5 to 10 parts of cooked powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the processing technology, the flavor of the cake is improved, the processing time is shortened, and the white granulated sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the viscosity and mouthfeel of the stuffing, the production efficiency is improved, pollution caused by manual stuffing preparation is reduced, the shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.

A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the dairy concentrate is filtered using a microfiltration membrane to provide the aseptic or substantially aseptic concentrated dairy milk. The resultant concentrated dairy milk has less than about 0.5 percent total bacteria and less than about 5 colony forming units of spore forming bacteria per gram. The substantially aseptic concentrated dairy milk is not subjected to significant heat treatment during processing.

A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked snack having a hollow stick shape that can be reliably shaped, easily melts in the mouth and is well-moistened with no powdery and dry texture is provided. In the baked snack of the present invention, a large amount of taste providing material can be blended in order to improve the taste thereof. The novel baked snack having the hollow stick shape suitable for the mass production and processing and having an even shape with reduced blistering can be provided without demanding any special device and complicated process.