6results about How to "Aroma harmony" patented technology

The invention provides blueberry essence and a preparation method thereof. The invention aims to solve the technical problems that most of the existing blueberry essence is artificially synthesized, the fragrance is not harmonious, and the essence is irritant. According to the technical scheme, the preparation method of the blueberry essence comprises the following steps: crushing blueberries, and uniformly mixing the crushed blueberries with table salt, white granulated sugar and water to prepare a fermentation substrate; sterilizing the fermentation substrate; uniformly mixing the fermentation substrate with a microbial inoculum, and fermenting to obtain a fermentation product; separating the fermentation product to obtain a first filter residue and a first filtrate; uniformly mixing the first filter residue with ethanol, and then separating to obtain a second filter residue and a second filtrate; uniformly mixing the first filtrate and the second filtrate, and concentrating to obtain the blueberry essence; the microbial agent comprises mucor circinelloides, tetragonococcus halophilus, aspergillus tubingensis, lactobacillus plantarum and lactobacillus rhamnosus. The invention further provides the blueberry essence prepared by the preparation method, and the blueberry essence is more harmonious and soft in fragrance and free of irritation.

The invention discloses a composition for masking the salty and fresh taste of oyster peptides, and belongs to the technical field of food flavor improvement. The composition comprises the following components by mass: 20-50 parts of improved oyster peptide base material, 10-20 parts of fruit powder, 5-15 parts of tea powder extract, 15-25 parts of coconut powder, 15-25 parts of zero-calorie syrup, 0.3-0.8 parts of xanthan gum, 0.1-0.7 parts of microcrystalline cellulose and 0.2-0.8 parts of citric acid. The composition not only retains the characteristics of oysters being rich in protein and various physiologically active substances having nutritional and other health-care effects, but also solves the problem of the common oyster beverages in the market having a heavy aftertaste and being long-lasting and difficult to eliminate to a certain extent, and meets the mainstream demand concepts of consumers for flavor, health and functionality. It is easily accepted by consumers and has high development potential and promotion value.

The invention discloses a method for preparing quinoa whiskey, comprising the following steps: (1) processing raw materials; (2) preparing wort; (3) fermenting; (4) distilling; and (5) storing wine to obtain quinoa whiskey. The invention prepares a high-end and high-quality Chinese-style whiskey product. The whiskey brewed by the method meets the national standard for whiskey after testing. The liquor is clear and transparent in golden yellow. The aroma of malt and quinoa is integrated with the aroma of wine and oak, and the aroma is coordinated. The Chinese-style whiskey product obtained by the invention has a significantly lower content of fusel oil than that of foreign whiskeys, and has a smoother taste. The whiskey is a typical quinoa whiskey that meets domestic drinking habits.

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

The invention discloses a mosquito repelling composition and mosquito repelling liquid. The mosquito-repelling composition comprises citronellal, geraniol, citronellol, limonene, elemol, isolongifolene, alpha-pilanol, cedrol, alpha-cedrene, beta-maselemene, benzyl alcohol, caryophyllene and the like, the mosquito-repelling composition is good in mosquito-repelling effect, harmonious in fragrance and small in irritation to human sensory organs, the mosquito-repelling composition serves as an active component to be used for mosquito-repelling liquid, the mosquito-repelling effect is good, and the mosquito-repelling effect is good. The smell is easy to accept by a user, and the mosquito repellent is convenient to use and can be used as spray liquid or electric heating volatile mosquito repellent liquid.

The invention discloses a composite pickling agent and a method for pickling salted preserved eggs at a constant temperature, and relates to the field of food processing, the composite pickling agent is prepared from the following raw materials in parts by weight: 1.5-2.5 parts of dietary alkali, 18-22 parts of edible salt, 90-110 parts of water and 0.5-5 parts of optional five spices, according to the composite pickling agent and the method for pickling the salted preserved eggs at the constant temperature by using the composite pickling agent, the pickling period of more than 30 days in the traditional process is shortened to 8-15 days through the cooperation of a specific alkali-salt ratio and a constant-temperature condition, so that the production efficiency is greatly improved.