361results about How to "Adjust the taste" patented technology

An electronic cigarette is provided, comprising a cigarette rod (100) with smoke liquid and a battery, a cigarette holder (200) and a atomizer (300), the cigarette rod (100), the atomizer (300) and the cigarette holder (200) are connected successively, the battery provides power for the atomizer (300) to heat and atomize the smoke liquid, the atomized smoke liquid is discharged through the cigarette holder (200), wherein, a pressure-regulating valve component (400) is provided between the cigarette rod (100) and the atomizer (300) to adjust the flow of the smoke liquid, the pressure-regulating valve component is installed between the cigarette rod and the atomizer to control the flow of the smoke liquid of the electronic cigarette, enabling to adjust the amount of atomizing smoke liquid inhaled by user, and thus the taste of smoking can be adjusted to satisfy different users' need, and the tobacco bar inflows from the battery and control panel can be prevented to extend the life of the electronic cigarette.

The invention discloses a beverage with an effect of alleviating physical fatigue. Each 250 ml of beverage comprises 35-75 mg of ginseng extract, 10-75 mg of rhodiola rosea extract, 80-125 mg of tea extract, 20-120 mg of fructus monordicae extract, 400-600 mg of taurine and the balance of water, wherein the weight content of ginseng total saponin in the ginseng extract is more than or equal to 80%; and the weight content of rhodiola rosea saponin in the rhodiola rosea extract is more than or equal to 20%, the weight content of tea polyphenols in the tea extract is more than or equal to 40%, and the weight content of momordica glycosides V in the fructus monordicae extract is more than or equal to 50%. Compared with the prior art, the beverage provided by the invention has the effects of resisting fatigue and realizing regulation, thus improving immunity of the organism.

The present invention relates to food producing technology, and is especially making process of fermented plant fiber and protein food. The fermented plant fiber and protein food is made with soybean, peanut, coffee bean, rape, nut and/or nut residue containing plant fiber and protein as material, and through regulating water content to 60-85 %, cooking, fermenting through inoculating some bacterial seed, crushing the fermented product, seasoning and further treating to obtain different types of fermented plant fiber and protein food. The process is simple and feasible, and the food product has complementary and easy-to-absorb nutrients.

The invention discloses a health care product with dealcoholic function. The health care product contains L-arabinose and the root of kudzu vine. The health care product of the invention can be edible before drinking or when in drinking, has good taste and has good dealcoholic effect.

The invention discloses a method for tobacco leaf reforger for making cigarette using paper making method which comprises steeping the tobacco leaves with dissolvent, extracting, separating the tobacco extract, pulping and making substrates, modulating applying liquid, applying onto the substrate, throwing and rolling into cigarette end product.

The invention discloses a method for processing supercritical expansion of cigarettes dried in the air, which comprises the following steps: a. tobacco leaves are loosened and humidified to increase the water ratio and the temperature of the tobacco leaves so that the tobacco leaves are loosened and the moisture content is even, materials are added to humidify the tobacco leaves; b. the tobacco leaves are cut into leaf threads; c. the leaf threads are stored; d. the leaf threads are put into a dipping mangle to be dipped for 20 to 60 seconds; e. the loosening, storage and feeding are performed; f. the leaf threads are expanded; g. the cooling, resurgence and perfuming processes are performed; and h. the foreign matters in the expanded leaf threads are removed. The method can apparently reduce the tar content, meet the style feature of cured tobacco products, and increase the dried tobacco filing value, thereby reducing the usage amount of finished products of tobacco shreds, and reducing the formulation cost; moreover, the method sufficiently adopts the function of expanded tobacco shreds on the specific incense and the form of smoke gas; and the formulation structure has relatively high adjustability, thereby effectively adjusting indexes such as the incense, concentration, taste, comfort and the form of smoke gas, and improving the formulation usability.

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 disclose ganoderma lucidum kudzuvine root juice which takes ganoderma lucidum liquid and pueraria thomsonii benth as raw materials and comprises the following components: 30-200mg/L of pueraria isoflavone, 13.8-30g/L of ganoderma lucidum polysaccharide and not more than 50g/L of kudzuvine root powder; and meanwhile honey and glycyrrhizic acid can be also blended into the materials. The ganoderma lucidum kudzuvine root juice reserves puerarin, cellulose, protein and the like in the pueraria thomsonii benth maximally, lowers starch content as much as possible and transforms starch, protein and the like into ganoderma lucidium mycelium through fermentation, thus meeting the need of components for health of modern people; and meanwhile the honey and liquorice are added during the preparation process, thus being healthcare beverage which meets the healthcare need of modern sub-healthy population or alcoholic liver population.

The invention relates to a ginkgo leaf and yam vinegar which is made from the following raw materials with content by weight: 50 to 95 kg of ginkgo leaf, 80 to 100kg of yam, 40 to 60kg of oats, 40 to 70kg of sorghum, 20 to 80kg of corn, 30 to 60kg of millet, 500 to 780kg of grain bran, 45 to 70kg of wheat bran, 35 to 100kg of lily, 10 to 25kg of wolfberry fruit, 1.0 to 2.5kg of dry yeast, 1.0 to 2.5kg of spice and 25 to 50kg of mouldy bran. The product not only has the functions of traditional vinegar, but also has the functions for enhancing and adjusting immunity, reducing blood fat, resisting fatty liver, resisting tumours, resisting aging, and nourishing the kidney. The ginkgo leaf and yam vinegar is an all natural green product integrating taste conditioning, health care and nutritive values.

The invention discloses a fruit juice and herbal tea drink and a production method of the fruit juice and herbal tea drink. The production method comprises the following steps: (1) raw material preparation: preparing apples, pears, fructus momordicae and traditional Chinese medicine materials prepared from fructus jujubae, fructus lycii, fructus mori, radix glycyrrhizae, flos chrysanthemi and pericarpium citri reticulatae; (2) heating and pressurizing treatment; (3) extracting the traditional Chinese medicine materials such as the fructus momordicae; (4) mixing and encapsulating. According to the fruit juice and herbal tea drink obtained through the preparation method, fruit juice is specially treated, so that the bitter taste of the components of Chinese herbal medicine can be effectively covered, the addition of a sweetening agent and an acid agent is reduced, and the fruit juice and herbal tea drink is more healthy. Within the expiration date in the same time, the color retentivity is better, and precipitation cannot be generated.

A preparation method of a burdock carrot jelly is as below: adding citric acid, vitamin C and NaCl into water to prepare a color protecting liquid; washing, peeling and slicing burdock and carrot, subjecting the burdock and carrot to hot dipping in the color protecting liquid; juicing in a juice machine, filtering, and reserving the filtrate to obtain the carrot juice and burdock juice; mixing burdock juice and carrot juice, adding konjac flour and carrageenan, heating and insulating; and naturally cooling, adding white sugar, xylitol and citric acid and water, stirring evenly, sealing and sterilizing, and natural cooling to get the jelly. The burdock carrot jelly has the advantages of rich nutrient, a variety of dietary fiber, vitamins and minerals, and health care function; the jelly made from burdock and carrot as raw materials of makes up for the disadvantage of less vitamin and mineral content in jelly products, has lubricating texture, good taste, and is suitable for old people and children to eat.

The invention provides a water purification method and direct drinking station equipment. The water purification method comprises the first step of strong magnetization treatment, wherein water is pretreated through a magnetizer; the second step of composite filtration, wherein filtration above 5 micrometers and filtration above one micrometer are involved; the third step of RO filtration, wherein micron-size or nanoscale reverse osmosis membranes are adopted for filtration; the fourth step of ultraviolet sterilization or ozone sterilization preservation; the fifth step of mineralization and postposition of composite filter elements. According to the water purification method, the multi-stage filter elements and RO membranes are adopted for filtration, tap water can be filtered, sediment, rust, bacteria, algae microorganisms, heavy metal, organic matter, chlorine and peculiar smell in tap water can be effectively removed, the water hardness is low, the mineral content in water is high, small molecular groups are formed in water, and water is easy to absorb.

The invention provides jelly with health preserving and health caring functions and relates to the technical field of food production. The jelly is prepared from the following ingredients in parts by weight: 10-15 parts of traditional Chinese medicine micropowder, 6-10 parts of xylitol, 5-10 parts of honey, 1-2 parts of red bean powder, 2-5 parts of almond powder, 2-4 parts of egg yolk powder, 1-2 parts of sporoderm-broken ganoderma lucidum spore powder, 3-5 parts of composite fruit freeze-dried powder, 0.3-0.6 part of konjak gum, 0.16-0.2 part of citric acid and 50-70 parts of traditional Chinese medicine extract. The jelly provided by the invention has a health care effect; through being eaten as snack food, the effects of stimulating appetite and promoting digestion can be achieved, and the occurrence of circumstances of indigestion is avoided; essence and pigments are not added, the medicine fragrance is pure and fresh, the color and luster are natural, the flavor is unique, the preparation method is simple, and the cost is relatively low.

The invention discloses nut snack food. The snack food is prepared from, by weight, 3-10 parts of macadamia nuts, 4-16 parts of pokok pecan, 5-25 parts of pistachio nuts , 5-30 parts of cashew nuts, 5-20 parts of banana meal, 1-10 parts of fruit meal, 10-50 parts of stevia rebaudian and 1-22 parts of mint leaves. Hot water extraction, ultrasonic treatment and other processes are adopted for preparation in the preparation process, the extraction rate of unsaturated fattyacid, linoleic acid, amino acid and other effective ingredients in the raw materials can be increased, and the effective ingredients can be directly and fast absorbed by the human body. The snack food is rich in taste, high in nutritive value and convenient to carry and eat. The raw material constituents serving medicine and food are added, the healthcare effect can be added, and the absorption and digestion function of the organism can be adjusted. The food has the advantages of being low in salt, purely natural and free of additives.

The invention provides a cigar production method, and belongs to the technical field of cigar production and manufacturing. The method comprises the following steps: (1) soil preparation, ridging and transplanting; (2) fertilizing, irrigating and topping the tobacco plants; (3) harvesting and airing the tobacco leaves after the tobacco leaves are mature, wherein the moisture content of the aired tobacco leaves is 16-18%; (4) performing tobacco leaf moisture regaining after the tobacco leaves are graded until the water content of the moisture-regained tobacco leaves is 20%-26%; and (5) carrying out primary fermentation, alcoholization, secondary fermentation and alcoholization on the moisture-regained tobacco leaves to obtain cigar coats, cigar sleeves or cigar cores. A secondary fermentation method is adopted in the fermentation process, and differentiated fermentation is carried out according to different products in the fermentation process; the temperature range in the fermentation process is suitable, and the fermentation sufficiency can be guaranteed through temperature control during stack turning; and through the secondary fermentation, and the temperatures of the two times of fermentation are slightly different, so that the tobacco leaves are further fully fermented, the bitter taste of the cigars is eliminated, and the taste of finished cigars is adjusted.

The invention discloses a fruit juice herbal tea beverage and a preparation process thereof. The preparation process comprises the following steps: 1) raw material preparation: preparation of apples, pears, fructus momordicae as well as traditional Chinese medicinal materials composed of red jujubes, Chinese wolfberries, mulberries, licorice roots, chrysanthemum and dried orange peel; 2) heating and pressurizing treatment; 3) extraction of the fructus momordicae and other traditional Chinese medicinal materials; and 4) blending and filling. The obtained fruit juice herbal tea beverage can effectively cover the bitter taste of Chinese herbal medicine components by virtue of special treatment on fruit juice; sweetening agents and sour agents are reduced, so that the fruit juice herbal tea beverage is healthier; and in the shelf life of the same time, the color retentivity is better, and precipitates are avoided.

The invention belongs to the field of alcoholic beverages, and discloses a weak alkaline tea wine, which comprises raw materials with parts by weight: tea extracts 7-9 parts, 50% vol rice-flavour type liquor 16-18 parts, purified water 74-76 parts, Glucose powder 3-5 parts and baking soda 3.5-4.5 parts. The weak alkaline tea wine is obtained by sealing and extracting 7-9 parts by weight of tea in the 91-93 parts by weight of 50% vol rice-flavour type liquor for 14-16 days, and the extraction temperature is 20-25 DEG C. The weak alkaline tea wine is beneficial for conversion and adsorption of human bodies, is high in the content of tea polyphenol and tea polysaccharide, and is excellent in health care effect.

The invention discloses a juice-herbal tea beverage and a preparation process thereof. The preparation process comprises the following steps: 1) preparing raw materials, namely preparing apples, pears and siraitia grosvenorii; 2) performing heating and pressurizing treatment; 3) extracting siraitia grosvenorii; and 4) blending and filling. The juice-herbal tea beverage obtained by the preparation process has the advantages that since juice is subjected to special treatment, bitter taste of herbal material ingredients can be effectively covered, adding of a sweetening agent and an acidulant is reduced, and the juice-herbal tea beverage is relatively healthy; within same guarantee period, the juice-herbal tea beverage has relatively good color retentivity and can not generate precipitates.

The present invention provides an EV71 virus and CVA16 virus inhibitor (TJAB-1099) oral solution and a preparation method thereof. The preparation method comprises: dissolving TJAB-1099 in a mixed solvent, wherein the mixed solvent comprises a combination comprising one or a plurality of material selected from polyethylene glycol, glycerol and Tween, ethanol and water; and adding a pharmaceutically acceptable auxiliary material to prepare the TJAB-1099 oral solution. According to the present invention, the preparation process is simple; and the prepared TJAB-1099 oral solution has advantages of high drug dispersion, uniform-dispersed effective components, rapid absorption, rapid action, easy sub-dosing, high bioavailability, good taste, easy taking and good compliance, is suitable for children and the elderly, and can be widely used as the anti-virus drug for hand-foot-and-mouth diseases.

The invention discloses radix puerariae meal replacement powder and a preparation method thereof. The radix puerariae meal replacement powder comprises the following raw materials in parts by weight of 30-40 parts of radix puerariae powder, 10-20 parts of konjac powder, 10-20 parts of Peruvian ginseng powder, 15-25 parts of soyabean protein powder, 5-10 parts of lotus leaf powder, 5-10 parts of whey protein powder, 1.5-3 parts of haw powder, 1-2 parts of oat flour, 0.4-1 part of yam flour, 0.4-1 part of a semen cassiae extract, 0.4-1 part of black sesame seed powder, 0.4-1 part of walnut powder and 0.4-1 part of sweet orange fine powder. The radix puerariae meal replacement powder is good in mouth feel, and low in calorie, has satiety sense, can complement energy and nutrients required byhuman bodies, can strengthen the fat metabolism and the enhancing immunity, and solves the difficult problem of being poor in nutrients caused by reducing weight. The radix puerariae meal replacementpowder has the characteristics of being high in fibers, low in calorie and low in fat, maintaining body energy, easily enabling people to have satiety sense, and being comprehensive in nutrients.

The invention discloses a functional highland barley milk tea and a preparation method thereof, and belongs to the technical field of food processing. The tea comprises a milk tea bag and a functionaladditional bag. The milk tea bag comprises the following raw material components in parts by mass: 200-400 parts of highland barley powder, 80-150 parts of yak milk powder, 20-30 parts of tea powder,150-300 parts of creamer, 0-300 parts of a sweetener, 0-40 parts of table salt and 10-15 parts of edible essence; and the functional additional bag comprises the following raw materials: diced silverweed cinquefoil roots which are 0.5-0.7 time the total mass of raw materials of the milk tea bag and rose-boot powder which is 0.1-0.2 time the total mass of raw materials of the milk tea bag. The preparation method comprises the following steps: raw material treatment (microwave puffing, ultra-fine crushing), mixing, and post-treatment. The functional highland barley milk tea prepared by the invention is high in instant dissolution rate, rich in nutrients, easy to absorb, strong in resistance and tolerance, sweet, crisp and glutinous in mouth feel, rich in chewiness, simple in process and easy to realize.