36results about How to "Avoid flavor effects" patented technology

The present invention discloses beverage processing technology, and especially relates to pure walnut fermented milk and a production method including the following steps: peeling-refining-sugar emulsifying-adjunct material emulsifying-mixing-homogenizing-pH adjusting-sterilizing-fermenting-after-ripening. The produced pure walnut fermented milk not only achieves good preservation and improvement in nutrition, but also does not need to add milk powder in the fermentation process. There is no need to activate strains or to degrease the walnut milk by using a directed vat set inoculation method. Through improving technology, raw material formula and strain ratio, fermented strains can grow well in high-fat pure walnut milk so that a mellow and nice taste of the walnut fermented beverage and an unique flavor of the walnuts are retained, and stability and taste of the pure walnut fermented milk are ensured, making the beverage homogeneous and stable in property, delicate, fragrant and sweet and refreshing and smooth in taste, prone to absorption, and nutritional and healthy in character.

The invention aims to disclose a tea processing method to solve problems that ampelopsis grossedentata tea has poor taste, poor color and luster degree and too slow dissolution speed of effective components, and ensure that tea leaf fungus growing has good uniformity, and the tea is convenient for drinking, can keep the original quality of traditional fermented tea and is rich in organic selenium and flavonoids substances. The processing method successively comprises the following processing steps: preparing fresh ampelopsis grossedentata raw materials, carrying out fixation, carrying out pile fermentation, adding sodium selenite, steaming the tea, spraying eurotium cristatum spore powder, sterilizing after sealing tea leaves, carrying out tea leaf fungus growing, carrying out ultrasonic treatment, and baking and packaging. A large amount of eurotium cristatum spore powder is employed for rapid fermentation, thus miscellaneous bacteria growth is reduced, the tea leaf moldy problem cannot be caused, and the effect of a eurotium cristatum liquid culture medium on the original flavor of the tea leaves is avoided; with addition of the ampelopsis grossedentata leaves, the growth of harmful bacteria can be significantly inhibited, and the content of selenium in the tea leaves can be increased; and the ultrasonic treatment can reduce autolysis phenomenon of eurotium cristatum, can achieve the function of fixing eurotium cristatum, is conducive to furthest protect organic selenium, reduces high-temperature oxidation degradation of organic selenium, and simultaneously also can prevent eurotium cristatum from shrinking thalli at the high temperature.

The invention provides a technological method for making health care tea by fermenting raw dark green tea and mulberry leaves. The tea is obtained through the steps of pile fermentation, steaming, spraying of eurotium cristatum conidial powder, tea sealed sterilization, short-time fermentation, long-time fermentation, setting treatment and the like. According to the technology, the content of gamma-aminobutyric acid can be effectively reserved through secondary fermentation, the reaction between the gamma-aminobutyric acid and tea polyphenol is avoid, uniform growth of golden flowers can be ensured, and the quality of dark green tea is improved; a large amount of eurotium cristatum conidial powder is adopted for rapid short-time fermentation and long-time fermentation, the problem that the mulberry leaf tea is cold and bitter is thoroughly solved, infectious microbe growth is reduced, the dark green tea is prevented from mildewing, and a culture medium in eurotium cristatum liquid is prevented from affecting the original flavor of tea; the leaching speed of steam sterilization for the mulberry leaf tea can be decreased, conversion of flavonoid matter in the mulberry leaves can be effectively restrained, and tea soup is improved.

The invention relates to a flower essence extract and floral green brick tea manufacturing process. A high-temperature high-humidity method is adopted for artificially increasing eurotium cristatum spores to shorten a fermentation period, and then high-pressure pressing is carried out to fix eurotium cristatum. Flower fragrance is extracted to endow green brick tea with natural floral fragrance by a special fragrance enhancement process. The floral green brick tea manufacturing process provided for promotion of diversified development of green brick tea products surely has a promising market prospect.

The invention relates to a health-care tea making process, in particular to a process method for making health-care tea by fermenting sweet tea leaves. The making process comprises the following steps: taking sweet tea raw materials, pile fermentation, tea steaming, eurotium cristatum spore powder spraying, sterilizing after tea leaves are sealed, tea leaves fungus growing, ultrasonic processing, drying and packing and the like. The sweet tea making process has the ultrasonic treatment capacity, can reduce the autolysis phenomenon of eurotium cristatum, also can achieve the function of fixing golden flowers, is beneficial to protection of organic selenium to the greatest degree, reduces the high-temperature oxidative degradation of organic selenium, and meanwhile, and can also prevent the thalli of the golden flowers from being reduced under the high temperature condition, the quick fermentation is carried out by adopting a large amount of eurotium cristatum spore powder, the growth of infectious microbes is slowed down, the problem of mildewing of the sweet tea leaves is not caused, the influence of a culture medium in the eurotium cristatum solution on the original flavor of the tea leaves is avoided, the content of tea polyphenol is reduced through fermentation, and the stomach irritation influence is reduced, and the sweet tea is easily suitable for being drunk by people with diabetes by means of the sweet taste of rubusoside.

The invention discloses a healthcare composite tea making technology. The technology comprises the following steps: deactivating enzymes of a fresh vine tea raw material, carrying out file fermentation, steaming, sprinkling with Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, carrying out ultrasonic treatment, drying, and packaging. The technology effectively solves the problems of bad mouthfeel and color, too slow dissolve-out speed of active components of the vine tea, realizes ensure of the good tea leaf fermentation uniformity, convenient drinking, and maintenance of the original quality of a traditional fermented tea, and allows a tea rich in organic selenium and flavonoid substances to be obtained.

The invention relates to sunflower seed oil, which is sunflower seed oil refined oil obtained by refining crude sunflower seed oil, and the acid value AV1 value of the refined oil is reduced by more than 50% compared with the AV0 value of the crude oil. The reduction rate of the peroxide value PV1 value of the refined oil compared with the peroxide value PV0 value of the crude oil is 52% or more; on the basis of the content of sterol in the crude oil, the reduction rate of the content of sterol in the refined oil is 4.1% or less compared with the content of sterol in the crude oil.

The invention relates to a method for removing lead and cadmium in peanut protein. The method disclosed by the invention comprises the following steps of taking peanut protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the lead and the cadmium in the peanut protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the peanut protein cannot be influenced.

The invention relates to a method for synchronously reducing the contents of arsenic and copper in walnut protein. The method disclosed by the invention comprises the following steps of taking walnut protein powder, performing pulp blending, performing substitution and chelating, performing an adsorption reaction, performing solid-liquid separation, performing conditioning, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the arsenic and the copper in the walnut protein can be effectively and synchronously reduced, and besides, the feeling quality and the nutrient value of the walnut protein cannot be influenced.

The invention relates to a method for removing lead and cadmium in a sunflower seed protein. The method comprises sunflower seed protein powder taking, adsorption reaction, solid-liquid separation, substitution chelating, pH adjustment, sterilization, dehydration and drying. The method can effectively reduce lead and cadmium content of the sunflower seed protein and does not influence the sunflower seed protein appearance and nutritional value.

The invention discloses a method for promoting lentinus edodes flavor substance release by using an ultrahigh pressure wall breaking technology, and belongs to the technical field of food processing. The problems that the utilization rate of development raw materials of existing mushroom thermal reaction essence is low, and the flavor of a product is affected due to volatilization of flavor substances during heating are solved. According to the invention, the shiitake mushroom powder is subjected to ultrahigh-pressure wall-breaking treatment by using integrated direct-pressurization ultrahigh-pressure treatment equipment, so that the release of shiitake mushroom flavor can be effectively promoted, and the sensory quality of the product is improved while the flavor of the product is increased. The method is operated at normal temperature and high pressure, so that the active ingredients in cells of the raw materials are not lost, the activity of the active ingredients is reserved. Therefore, the flavor is improved while the nutrition is not lost. The method also has the advantages of no pollution, high safety and the like, and provides theoretical basis and technical support for development of natural mushroom essence.

The invention relates to a method for reducing the contents of lead and cadimium in corn protein through adsorption and substitution. The method disclosed by the invention comprises the following steps of taking corn protein powder, performing an adsorption reaction, performing solid-liquid separation, performing substitution and chelating, adjusting pH, performing sterilization, performing dehydration, performing drying and the like. According to the method disclosed by the invention, the contents of the lead and the cadmium in the corn protein can be effectively and synchronously reduced, and the feeling quality and the nutrient value of the corn protein cannot be influenced.