46results about How to "Attractive flavor" patented technology

The mulberry fruit-milk beverage has the materials including mulberry fruit 10-15 wt%, defatted milk powder 2-5 wt%, cane sugar 5-8 wt%, emulsifier 0.2-0.3 wt%, and stabilizer 0.1-0.3 wt%, except water. During the production of the beverage, mulberry fruit is milled into slurry, and has its relatively thick coating eliminated through sieving and the edible components utilized fully. The mulberry fruit-milk beverage contains the nutritious components from mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matter, and has high nutritious value, faint scent of mulberry fruit, good taste and easy taking.

The instant mulberry fruit powder is produced with the materials including mulberry fruit 60-80 weight portions, cane sugar 15-25 weight portions, phosphate 0.4-0.6 weight portions and emulsifier 1.0-2.5 weight portions. The present invention has the nutritious components in mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matters utilized to produce the instant mulberry fruit powder beverage with rich nutrients, faint scent of mulberry fruit and easy taking.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthan gum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.