4results about How to "Avoid flavor loss" patented technology

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.