32results about How to "Adjust flavor" patented technology

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

The invention refers to a cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.

The invention discloses an inulin composition and a preparation method thereof. The inulin composition comprises the following components in parts by weight: 40-70 parts of inulin, 1-10 parts of gamma-aminobutyric acid, 1-5 parts of spina date seed extracts, 1-5 parts of semen cannabis extracts, 5-20 parts of skimmed milk powder and 10-30 parts of white granulated sugar. The preparation method of the inulin composition comprises the following steps of (1) preparing materials; (2) mixing and stirring parts of the components by using an equivalent incremental method to obtain an auxiliary material mixture for later use; and (3) sufficiently mixing the auxiliary material mixture obtained in the step (2) and the left components to obtain a powdery mixture, namely the inulin composition. The inulin composition is suitable for treating constipation, dysphoria, insomnia and other problems and has the advantages of simple formula, convenience in taking, good treating effect, few side effects and the like; and the preparation method can be used for more sufficiently mixing main materials and auxiliary materials and has the advantage that the medicinal effect is improved.

The invention discloses wild boar health baozi with pine nut, characterized in that stuffing is made from, by weight, 400 parts of wild boar, 100 parts of pine nut, 100 parts wild boar skin jelly, 10 parts of longan, 10 parts of dried shiitake mushroom, 7 parts of ginseng root, 6 parts of notoginseng root, 5 parts of black sesame seed, 2 parts of tall gastrodia rhizome, 2 parts of fritillary bulb, 2 parts of dried ginger, 2 parts of water chestnut, 2 parts of lotus seed,1 part of anise, 1 part of fennel, 1 part of monosodium glutamate, 1 part of spices, 1 part of white sugar, suitable edible oil, suitable cooking wine and suitable soy sauce; skin is made from, by weight, 500 parts of wheat flour, 100 parts of purple sweet potato flour, 5 parts of yeast, and suitable water. The invention also discloses a method of making the wild boar health baozi with pine nut.

The invention relates to the technical field of traditional Chinese medicine decoction pieces, in particular to radix angelicae sinensis traditional Chinese medicine decoction pieces and a preparationmethod thereof. The preparation method comprises the following steps of A, material selection and washing; B, infiltration; C, slicing and steaming; D, vacuum freeze drying and smashing; E, encapsulation; F, drying and tabletting. The preparation method is simple in process, the operation is easy to control, the production efficiency is high, and the cost is low; through encapsulation, active functional ingredients in radix angelicae sinensis are effectively protected, the water content is equal to or lower than 4.5%, the ligustilide content is 57.83%-58.64%, the ferulic acid content is 0.061-0.073%, the radix angelicae sinensis traditional Chinese medicine decoction pieces prepared by using the method are easy to dissolve and easy to digest and absorb, the dissolution rate is 97.25-98.88%, and bacteria are not easy to breed. The content of aflatoxin B1 is 1.6-2.3 microgram/kg, the shelf life is long, the quality is stable and the preparation method can be used for massive industrialproduction.

The invention relates to a marine fish free peptide extract, and a preparation method and applications thereof. The preparation method comprises the following steps: (1) mincing pretreated marine fishes; and (2) adding water into the minced marine fish in the step (1), performing ultrasonic extraction at least once, collecting the extracting solution, and performing concentration and drying. The condition for the ultrasonic extraction is as follows: ultrasonic frequency is 10-20 kHz, ultrasonic power is 400-600W, and ultrasonic time is 15-30min. The marine fish free peptide extract prepared bythe preparation method has a high content of histidine dipeptide, glutathione and taurine, and can effectively improve chloasma, and the preparation method is simple and efficient.

The invention relates to a preparation method of oat bean curd sticks, and belongs to a bean product processing technique. The method comprises the following steps that (1) fresh soybean raw materials are subjected to cleaning and milk grinding, and raw soybean milk is obtained after milk residue separation; (2) oats are cleaned, dried and cooked, and powder grinding is performed to obtain cooked oat powder; (3) the soybean milk prepared in the first step and the oat powder prepared in the second step are mixed; 0.2 percent of favored prolease is added; the mixture is subjected to pre-homogenization mixed dissolution and is then homogenized by a high-pressure homogenizer; the homogenized mixture enters a high-pressure steam spraying milk boiling system for milk boiling; (4) milk liquid is put into a forming mold for peeling molding; (5) bean curd sticks are subjected to still standing and heating to 65 to 75 DEG C, and the temperature is maintained for 3 to 4h; the temperature is lowered to 50 to 60 DEG C, and is maintained for 4 to 5h; the bean curd sticks are cooled to room temperature; (6) after natural cooling, packaging is performed. The method has the advantages that the required process equipment is excellent; the operation is safe; the high-pressure homogenizing treatment and steam spraying milk boiling systems are used in the method; the nutritional ingredients and the elasticity of the bean curd sticks are improved; the taste and the favor are greatly improved.

The invention relates to the foodstuff processing technology field, and more specifically relates to a Matcha bread and a producing method thereof. The raw materials for producing the Matcha bread mainly comprise bread flour, Matcha powder, soybean powder, gluten powder, balsam pear powder, stevia powder, haw powder, tortoiseshell powder, lemongrass powder, eucalyptus powder, sophora flower bud powder, plum juice, plum juice, ammonium chloride, ammonium carbonate, distilled monoglyceride stearate, cephalin, sodium propionate, heme iron, casein phosphoeptide, maltol, active dry yeast, mirror pectin, cane sugar, maltose, egg, milk powder, butter, sesame oil and rice bran oil. The Matcha bread is produced by processing the raw materials like mixing, rubbing, fermenting, cutting and baking. The raw materials formula of the Matcha bread is scientific and reasonable; the shelf life is long; the nutrition value is high; the taste is sweet and tasty; the bread is bulky and tough; and the digestive system absorption namely the stomach absorption can be promoted. The method is used to provide a healthy and nutrient foodstuff; the preparation method is simple; and the operation is easy.

The invention belongs to the technical field of food processing, and in particular relates to green tea soluble dietary fiber effervescent tablets and a preparation process thereof. The green tea soluble dietary fiber effervescent tablets are prepared from the following raw materials in parts by weight: 40-60 parts of green tea soluble dietary fiber dry powder, 5-20 parts of an acid agent, 5-20 parts of an alkaline agent, 0.5-5 parts of a diluent, 0.5-5 parts of a sweetener, 2-6 parts of an adhesive, 1-5 parts of a flavoring agent, 0.5-2 parts of a lubricant and 0.5-2 parts of a wrapping agent. The green tea soluble dietary fiber effervescent tablets are healthy and green food prepared by blending and processing dietary fibers in tea and the traditional food by applying a modern food processing technology.

The invention belongs to the field of food and relates to crisp tartary buckwheat rice and a derivative product and preparing method thereof. Specifically, tartary buckwheat rice serves as the main raw material and is prepared into the crisp tartary buckwheat rice through moisture control and crisping processing. The moisture control comprises the step that the water content of fully-cooked or semi-cooked whole tartary buckwheat rice or fully-cooked or semi-cooked broken tartary buckwheat rice is maintained as original or increased or reduced so that the fully-cooked or semi-cooked whole tartary buckwheat rice or fully-cooked or semi-cooked broken tartary buckwheat rice can meet the different levels of water content needed by different crisping processing methods, and thus the crisping effect is achieved. The crisping processing comprises the steps that the fully-cooked or semi-cooked whole tartary buckwheat rice or fully-cooked or semi-cooked broken tartary buckwheat rice obtained through the moisture control is fried or baked through microwaves or far infrared baking or other methods, and the tartary buckwheat rice is cured and becomes fragrant and crisp. Derivative products such as tartary buckwheat tea fragrant rice, tartary buckwheat brown sugar and tartary buckwheat crisp are prepared through further burdening, sugar blending, forming, cooling and packaging.

The invention relates to the technical field of foods, and particularly relates to tableted candies capable of relaxing bowels and a preparation method thereof. The tableted candies capable of relaxing bowels comprise 50-70% of sorbitol, 5-15% of milk powder, 8-15% of pineapple fruit powder, 6-12% of plant enzyme powder, 3-8% of grapefruit fruit powder, 0.5-2% of vitamin C, 0.5-2% of anti-caking agent and 2-6% of coating powder. The tableted candies for relaxing bowel have the advantages of good bowel relaxing effect, good taste, convenience in eating, natural property and no side effects. The preparation method of the tableted candies capable of relaxing bowels has the advantage of easiness for operation.

The invention discloses a biological deodorizing technology for crucian roes. The technological process comprises the following steps: unfreezing crucian roes; soaking in saline water; cleaning with NaOH solution; cleaning with clean water; removing capsule coat; preparing extracts; deodorizing; cleaning. In the processing process, fresh ginger extract, radix angelicae extract and liquorice extract are adopted for deodorizing. The biological deodorizing technology for crucian roes provided by the invention has the advantages of excellent deodorizing effect, small influence on roe flavor, no damage to nutrition and nice taste; deodorizing is realized in the manner of biological deodorizing, so that the use of chemicals is avoided, the food safety of roe products is promoted, the roes are green and healthy, the roes are effectively deodorized and the flavor of roe products is improved; a new method is developed for roe deodorization; compared with the prior art, the biological deodorizing technology has the advantages of excellent deodorizing effect, rich nutrition, high safety, flavor regulation, easiness in operation, low cost and suitability for large-scale production.

The invention relates to a vegetarian sea cucumber and a production process thereof. The vegetarian sea cucumber includes, by weight, konjac flour, white sugar, salt, mushroom essence, modified starch, starch, hydroxypropyl starch phosphate, phosphate double starch, trehalose, calcium carbonate, maltodextrin, sodium glutamate, rapeseed oil, gum arabic, glycine, coconut oil, sodium starch octenyl succinate, L-alanine, 5'-disodium guanylate, 5'-disodium inosinate, disodium succinate, silica, vitamin E, soy sauce and the balance water. The vegetarian sea cucumber has the advantages of fine structure, good flexibility, good taste and high simulation degree.

The invention discloses instant powder with an anti-fatigue function. The instant powder comprises, in weight percent, 2-4% of fleshfingered citron fruit and common yam rhizome ultra-fine powder, 0.5-1% of oyster ultra-fine powder, 0.8-1.2% of tomato peel ultra-fine powder, 0.8-1.0% of king solomonseal rhizome ultra-fine powder, 0.8-1.2% of barbary wolfberry fruit ultra-fine powder, 0.1-0.3% of rose ultra-fine powder, 0.2-0.4% of cassiabarktree bark ultra-fine powder, 0.08-0.1% of Ginseng root ultra-fine powder, 6-10% of acacia honey ultra-fine powder and the balance skimmed milk powder. The instant powder has the advantages that materials are safe, all the materials are natural materials, can serve as raw food materials and are definite in therapeutic effect and safe to eat, a technologyis new, active components of the raw materials can be furthest retained by freeze drying, the instant powder has good water solubility by the aid of an ultra-fine pulverization technology, a formula is scientific, efficacy is good, and the used raw materials are rich in nutrition and scientific in compatibility, so that the instant powder has the good anti-fatigue function. The prepared instant powder is safe to eat, convenient to carry, good in taste and wide in market prospect, and industrial production is facilitated.

The invention belongs to the technical field of food processing and discloses a production method of dried Shixia longan. The method comprises processes of material selection, husking, fixation, coldair drying, baking, microwave drying, screening and packaging. The dried longan produced with the method is yellowish-brown, soft in texture and sweet and just melts in the mouth. The method is reasonable in procedure, short in baking time and high in feasibility.

The invention discloses a feed additive for improving daily gain of chickens. The feed additive is prepared from the raw materials in parts by weight: 5-6 parts of butter, 10-15 parts of aloe, 20-25 parts of white hyacinth bean, 7-9 parts of mint leaf, 7-9 parts of Chinese prickly ash, 20-25 parts of almond, 30-35 parts of sticky rice, 40-50 parts of asparagus, 15-20 parts of fresh peach leaf, 3-4 parts of white vinegar, 4-5 parts of white spirit, 5-6 parts of white sugar, ethyl maltol, lactic acid bacteria and a proper amount of water. The feed additive disclosed by the invention has the characteristics of aroma, palatability, attractant and capacity of promoting digestion and can promote chicks to open mouth to eat, so that the daily gain of the chicks is improved, the survival rate is increased, growth and development of the chicks can be promoted, the brooding period is shortened, and the age of allowing the chickens to become full grown and ready for slaughter is ahead of time.

The invention discloses plant probiotic fermented Zaosu pear pulp and a processing method thereof and belongs to the technical field of deep processing of fruits and vegetables. The plant probiotic fermented Zaosu pear pulp is prepared from the following raw materials: Zaosu pears, carrots, bran, radix ophiopogonis, semen myristicae, cortex eucommiae, rhizoma smilacis glabrae, phyllanthus emblicafruit, white granulated sugar, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and bifidobacterium. The Zaosu pear pulp processed by the processing method has no obvious suspension matters and sediment and has an obvious Zaosu pear aroma, a natural and coordinated aroma, no undesirable odor and long aftertaste. According to the plant probiotic fermented Zaosu pear pulp, theZaosu pears are roasted by adopting three paths of procedures, and nutrient substances of the Zaosu pears can be completely extracted; the carrots are subjected to wetting and steaming treatment by utilizing traditional Chinese medicine liquid and de-ionized water, so that B group vitamins are completely fused into the Zaosu pear pulp and balanced supply of the nutrient substances of the Zaosu pear pulp is ensured.

The invention provides a preparation method of a sea cucumber beauty health-care product, and belongs to the technical field of health-care products, and the preparation method comprises the following steps: S1, washing and soaking fresh sea cucumbers; S2, performing grinding treatment to obtain sea cucumber slurry, putting the sea cucumber slurry into a sterile reaction kettle, adding soda water and anthocyanin, and performing refrigeration; S3, adding xylanase and protease, stirring, heating, and carrying out an enzymatic hydrolysis reaction; S4, respectively grinding barley, peach gum and pummelo peel into powder; baking and frying brown rice with slow fire, and grinding into brown rice slurry; and S5, adding barley, peach gum, pummelo peel powder and brown rice slurry into a reaction kettle, then adding the peach gum and pummelo peel which are ground into powder, homogenizing, discharging and filling to obtain a finished product. The sea cucumber protein can be hydrolyzed to a high degree under the relatively mild condition, active ingredients are reserved as many as possible, and the effects of beautifying and health care are achieved.

A production method of a soybean cheese cake, the steps are: (a) uniformly mixing soybean protein, fat and water in parts by weight; (b) refining the fat particles in the mixture to form a soybean protein emulsion; (c) heating the soybean protein emulsion; (d) adding edible gum, edible acid, and seasoning components to the heated emulsion; (e) making the homogeneous emulsion into a basic mixture of soybean cheesecake; (f) putting The soybean cheese cake base mixture and other auxiliary materials are used to make the main body of the soybean cheese cake; (g) the main body of the soybean cheese cake is placed on the cake base to make a product similar to the cheese cake. The method provided by the invention solves the problem that the existing cheesecake can be processed by using traditional soybean protein, is easy to implement, can fully improve the taste and texture, adjust various flavors, and is suitable for producing soybean cheesecake.