9results about How to "Avoid flavor loss" patented technology

The invention relates to a preparation method of composite spicy reconstituted tobacco, and relates to the technical field of reconstituted tobacco. According to the preparation method of the composite spicy reconstituted tobacco, the composite spicy reconstituted tobacco is prepared through a spice formula, and the preparation method comprises the steps of (1) spice treatment, (2) raw material mixing, extraction and separation and (3) preparation of the composite spicy reconstituted tobacco. The spice formula comprises multiple spices suitable for tobacco spicy characteristics, composite aroma levels and rich flavor characteristics can be provided, meanwhile, the spices in the spice formula are classified on the basis of the aroma characteristics of different spices, the preparation method is combined, and the flavor of the spices in the spice formula is improved. The composite spicy reconstituted tobacco with rich aroma levels can be prepared, bad offensive odor of the prepared reconstituted tobacco can be effectively avoided, and the production quality of the product is guaranteed.

The invention relates to a method for ultrasonic-assisted low-temperature rinsing of mutton, which comprises the following steps: placing pretreated mutton in an ultrasonic cleaning machine, performing ultrasonic-assisted low-temperature rinsing under preset ultrasonic frequency, ultrasonic power and treatment time, and performing post-treatment after rinsing to obtain mutton with mutton smell removed. The method solves the problems that traditional water-washing mutton smell removal is not completely effective, spice covering may bring odor and taste which do not belong to mutton itself, and time and labor are consumed in mutton smell removal through feed feeding, ultrasonic waves are utilized to assist low temperature rinsing of mutton, mutton smell substances can be efficiently and safely removed in an environment-friendly mode on the premise that the mutton quality is maintained, and the mutton smell removal efficiency is improved. The nutrition loss is reduced to the greatest extent, and the mouth feel and flavor of the mutton ground are improved.

This invention discloses a low-sodium polypeptide umami compound seasoning without monosodium glutamate (MSG) and its preparation method, belonging to the field of food seasoning technology. This low-sodium polypeptide umami compound seasoning is composed of polypeptide umami components, low-sodium flavor components, flavor-regulating components, and stabilizers in a specific ratio. It is monosodium glutamate-free and has a sodium content ≤800mg / 100g. The polypeptide umami components are composed of soybean polypeptides and seafood polypeptides; the low-sodium flavor components are composed of low-sodium salts and disodium inosinate (I+G) synergistically; the flavor-regulating components include natural spice extracts and fructooligosaccharides; and the stabilizer is a compound system of xanthan gum and sodium carboxymethyl cellulose. This invention achieves natural umami enhancement through polypeptide compounding, replacing MSG while improving the complexity and persistence of umami flavor.

The application belongs to the technical field of biological fermentation, and relates to a bacillus licheniformis SXZY-02 and application thereof, and comprises the following steps: a bacillus licheniformis (Bacillus licheniformis) SXZY-02 is separated from the surface of tobacco leaves, Lysinibacillus macroides ) and the strain preservation number is CCTCC NO:M 2025152; the bacillus licheniformis SXZY-02 is fermented to obtain a biological agent containing the bacillus licheniformis SXZY-02, and after fermentation optimization, the lipase activity is 8.99 U / mL; the biological agent containing the bacillus licheniformis SXZY-02 is applied to tobacco shred fermentation, fat is decomposed into free fatty acid, tobacco aroma quality and alcohol degree are effectively improved, and irritation is reduced. The technology provides a green and environment-friendly solution for tobacco quality upgrading, and meets the high-quality development direction of the industry.

This utility model relates to the field of baking pan technology, specifically to an easy-to-handle baking pan, including a connecting baking pan. A pull block is fixedly connected to the outer side of the connecting baking pan, a connecting base plate is fixedly connected to the bottom of the connecting baking pan, and a heat-insulating cover is movably connected to the top of the connecting baking pan. A sliding strip is fixedly connected to the outer side of the connecting baking pan. The fixed strip is placed on the baking rack, and the pull rod is lifted by hand to transport food into the baking pan. By placing the heat-insulating cover on top of the connecting baking pan and pushing the heat-insulating cover, food is prevented from falling to the ground when the baking pan is tipped over. When the pull rod is pulled, the connecting baking pan moves the fixed strip on the baking rack. The movable groove of the fixed strip contacts the edge of the baking pan rack to create a jam, indicating the position of the baking pan rack. Guided by the guide groove, the connecting buckle is locked onto the edge of the baking pan rack. Both hands lift the pull rod to lift the connecting baking pan, preventing the baking pan rack from falling to the ground due to excessive force.

The invention discloses a pulp semi-solid product based on non-concentrated reduced fruit juice and a preparation method of the pulp semi-solid product. The invention belongs to the technical field of fruit deep processing food. The semi-solid product is composed of pulp particles and an NFC matrix liquid phase, a weak gel network structure is formed through crosslinking of natural pectin in the NFC matrix liquid phase and calcium ions precipitated from the pulp particles, and no extra thickening agent is added. The preparation method comprises the steps of raw material preparation, ingredient mixing, mild vacuum treatment and the like, pectin concentration and crosslinking are achieved, and a stable system is formed. Additives such as cane sugar and a thickening agent do not need to be added additionally, the label cleaning trend is met, high-sugar burden and flavor loss of traditional products are avoided, and the product is rich in natural flavor, palatable in texture, stable in system and wide in market prospect.

The invention provides a preparation technology and application of microencapsulated probiotic corn whole grain flour, and belongs to the technical field of food processing. The preparation process comprises the following steps: preparation and pretreatment of raw materials: cleaning, crushing and pre-gelatinizing original corn kernels; enzymolysis: performing continuous enzymolysis treatment of cellulase and protease on the corn pulp; fermenting: performing compound fermentation on the milk-based raw materials to obtain fermented yogurt; mixing and refining: mixing the fermented yoghurt with the corn slurry after enzymolysis, and refining particles; microencapsulation: mixing a microencapsulated wall material aqueous solution with the refined mixed solution, and performing spray drying to obtain microencapsulated corn flour; and mixing: mixing the microencapsulated corn flour with the bacillus coagulans powder to obtain the microencapsulated probiotic corn whole grain flour. The microencapsulated probiotic corn whole grain flour prepared by the method is free of gluten, low in GI value, multiple in probiotic variety, high in activity, more comprehensive in nutrition, fine and smooth in taste and high in product safety.

The invention relates to the technical field of beef tallow preparation, in particular to a production process for reducing flavor loss in the beef tallow preparation process, which comprises the following steps: step 1, crushing; step 2, checking foreign matters; step 3, pre-melting; step 4, boiling; step 5, filtering; step 6, centrifuging; step 7, squeezing; 8, heating in a hydration pot, and standing and settling; step 9, water is completely removed, and qualified grease is delivered to a tank area; according to the requirement for the flavor of the beef tallow, the flavor of the beef tallow is reserved to the maximum extent, flavor loss is reduced, the pre-melting technology is added, only one device is needed for raw fat input in the whole production line, too many conveying devices or personnel do not need to be added, meanwhile, device cleaning is reduced, the food safety risk is more conveniently controlled, and the production efficiency is improved. By using the flat plate centrifuge, the loss of flavor can be avoided, too large blocky raw fat is avoided, the problem that the raw fat is not thoroughly cooked in the cooking process can be effectively reduced, and the half-cooked flavor of the beef tallow is reduced.

The utility model relates to the field of coffee bean cooling devices, and discloses a cooling disc for coffee bean production, which comprises a cooling box, supporting walls are fixedly connected to the front side and the rear side of the top end of the cooling box, a rotating shaft is fixedly connected to the opposite sides of the supporting walls, and a feeding hopper is rotatably connected to the outer wall of the rotating shaft. The inner wall of the cooling box is rotatably connected with a driving shaft, the outer wall of the driving shaft is fixedly connected with a cam, the driving shaft penetrates through the inner wall of the front end of the cooling box and is fixedly connected with a first bevel gear, the outer diameter of the first bevel gear is in meshed connection with a second bevel gear, and the inner diameter of the second bevel gear is fixedly connected with a threaded rod; the outer wall of the threaded rod is in threaded connection with a supporting rod. According to the coffee bean baking machine, the coffee beans can be effectively prevented from being blocked or stuck at the feeding port, the coffee beans are rapidly cooled after being baked, and flavor loss caused by waste heat is avoided.