174results about How to "Bad taste" patented technology

Embodiments of the present invention disclose an ultrasonic atomizer and electronic cigarette. The ultrasonic atomizer comprises a liquid storage cavity and a piezoelectric ceramic piece both are provided in an outer sleeve; the plane where the piezoelectric ceramic piece is located is parallel to the axial line of the outer sleeve; at least one surface of the piezoelectric ceramic piece is in contact with a liquid storage body; the liquid storage body communicates with the liquid storage cavity; and an atomization surface of the piezoelectric ceramic piece communicates with an air passage.

The invention discloses a thermoplastic elastomer composite, a component of electronic cigarette and a method of preparing the component of electronic cigarette. The thermoplastic elastomer composite comprises 65-85 weight % of a main body material, 10-25 weight % of a microspheres foaming agent and 5-10 weight % of an agent. The component of electronic cigarette made of the thermoplastic elastomer composite, has high elasticity and a wide hardness adjusting range, can be adjusted according to users' requirements, and has good taste and feel. The component can be provided with decorative patterns that are similar to tobacco leaves in production, and can simulate appearance of a real cigar and visual effects of real tobacco of cigarettes. The component has high elasticity, and it is non-toxic and non-pollution. The method can be carried out in a simple manner, and can improve the production efficiency.

The invention relates to a blueberry / purple sweet potato compound beverage which is processed from the following main ingredients: blueberry, purple sweet potato and mulberry, and a preparation method thereof, and belongs to the technical field of food deep processing. The blueberry / purple sweet potato compound beverage is made by special proportioning and compounding of purple blueberry juice, purple sweet potato juice, mulberry juice and auxiliary ingredients. The raw materials are selected, and the three kinds of juices are mixed at a certain ratio. The compound beverage retains the flavors and nutrients in the raw materials to the greatest extent, has a higher nutritional value, is rich in vitamins, minerals and active components, and has no the problems that the purple sweet potato juice has a plain taste and the blueberry juice is not sour or sweet. The preparation method provided by the invention has the characteristics of simple process, low working temperature and less nutrient loss.

The invention provides an aqueous pharmaceutical composition for administration as an aerosol to the respiratory tract, nose or oropharyngeal region comprising (i) a macrolide having a poor taste and poor chemical stability in aqueous solution; (ii) at least one salt selected from the group consisting of sodium gluconate, sodium aspartate, sodium acetate, sodium lactate, sodium succinate, sodium maleate, magnesium gluconate, magnesium aspartate, magnesium citrate, magnesium acetate, magnesium lactate, magnesium succinate, and magnesium maleate; or mixtures thereof and (iii) a taste-masking agent different from said salt; wherein (a) the concentration of said macrolide in the composition is in the range of about 0.25 wt.-% to about 15 wt.-%; (b) the molar ratio of said macrolide:said salt is in the range from about 1:0.5 to about 1:100; (c) the pH of the composition is in the range of about 3 to 9; and (d) the osmolality of the composition is in the range of about 150 mOsmol / kg to about 1500 mOsmol / kg. The invention further provides a method of generating an aerosol, preferably by means of a nebuliser, which uses such an aqueous pharmaceutical composition. The macrolide may be used alone or in combination with other drugs. The composition is suitable to treat inflammatory disorders and / or infections of the respiratory tract. It has an improved taste and stability.

The invention discloses special type rice wine and a preparation method thereof and belongs to the technical field of wine brewing. The preparation method of the special type rice wine comprises steps as follows: 1, soaking glutinous rice with water and steaming the glutinous rice until rice grains fully absorb the water; 2, washing the just steamed glutinous rice with cold water for cooling, mixing the glutinous rice with distiller's yeast, and performing culture until the distiller's yeast alcoholic strength is in a range of 10-11%; 3, crushing raspberries, fragrant solomonseal rhizome and poria cocos into powder, covering the powder with gauze, soaking the powder together with longan, Chinese dates, almonds, red oranges, Chinese wolfberries, mulberries, hawthorn fruits and polygonatum with water, boiling the mixture with big fire and small fire, and finally, filtering the mixture to obtain juice of the medicines; 4, spreading the glutinous rice, evenly mixing the glutinous rice with the distiller's yeast, adding raw wheat koji and cooked wheat koji, adding the juice of the medicines and water, and evenly stirring and fermenting the mixture; performing primary fermentation for 6-7 days and then performing low-temperature secondary fermentation; 5, after fermentation, performing treatment according to conventional steps to obtain the special type rice wine. The special type rice wine is amber in color, tastes mellow and sweet, has the fresh and elegant medicine aroma and has a certain health care function.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The invention relates to iron supplementing jelly and preparation process and provides iron supplementing jelly which can supplement trace element iron necessary for human body and has no need of mastication due to appropriate flavor, with easy preparation, low cost, easy carrying and taking. The invention comprises the following components: jelly sandwich particle and outer jelly; the composition and weight shares of jelly sandwich particle are as follows: iron of 0.1 to 2 shares, folate of 0 to 1 shares, jelly powder or food glue of 20 to 60 shares, filler of 1 to 5 shares, sweetener and / or edible taste correcting substance of 0.5 to 5 shares, edible flavor of 0.1 to 5 shares and water of 20 to 70 shares, and the composition and weight shares of outer jelly ingredient are as follows: jelly powder or food glue of 15 to 50 shares, filler of 1 to 5 shares, sweetener and / or edible taste correcting substance of 0.5 to 5 shares, food flavor of 0.1-5 shares and water of 20 to 70 shares. The product provided by the invention is suitable for various crowds.

A health-care honeyed pill of melissa powder is prepared from melissa powder and honey proportionally.

The invention particularly relates to a formula of nan bread and a manufacturing method of the nan bread. The nan bread is convenient to produce, high in working efficiency, good in taste, attractive in color and luster and high in nutrition. The nan bread is made from salt, flour, water, ferment powder, onion, vegetable fat powder, white sugar, colza oil, sesame, the fruit of Chinese wolfberry, wild pepper powder and mint leaves. According to the manufacturing method of the nan bread, the manufacturing process of the nan bread is simplified, manufacturing efficiency is improved, and meanwhile more economic benefits are brought. Furthermore, the nan bread can easily soak oil, the taste of the nan bread is good, and the functions of maintaining beauty, keeping young, relieving stress, burning fat and the like can be achieved.

The invention provides a corn stigma tea bag and relates to the field of beverages. The corn stigma tea bag comprises, by weight, 5-10 parts of corn stigmas, 12-20 parts of hawthorn, 3-8 parts of lotus leaves, 25-40 parts of green tea, 2-7 parts of chrysanthemum, 0.2-1 part of semen cassiae and 1-2 parts of liquorice. According to the corn stigma tea bag, the corn stigmas which are supposed to be discarded can be utilized, and the prepared tea bag is high in nutritive value and good in taste. The invention further provides a preparation method of the corn stigma tea bag.

The invention discloses a tooth grinding hotdog for pets. The tooth grinding hotdog is prepared from an inner-layer sausage, interlayer stuffing and an outer-layer pork skin, wherein the inner-layer sausage is prepared from a first meat material, a component A and a component B; the interlayer stuffing is prepared from a second meat material, a component C and a component D; the component A is prepared from rice flour, vegetable protein, white granulated sugar, yeast hydrolysate, sweet potato flour, table salt, citric acid, garlic powder and functional auxiliary materials; the component B is prepared from glycerol and smoking spice; the component C is prepared from starch and table salt; the component D is prepared from glycerol and fish oil. The tooth grinding hotdog for the pets, disclosed by the invention, has balanced nutrients, bright color and very good layering, has the effects of cleaning teeth and grinding the teeth, and can also be used for improving digestion and refreshing the breath. The invention further discloses a preparation method of the tooth grinding hotdog for the pets; the preparation method has the advantages of a few of steps, simple flow and safety in operation.

The invention discloses a remote electric rice cooker capable of automatically cleaning an inner container. A cleaning mechanism is arranged in a cooker body, and comprises a cleaning rod and a grabbing rod, wherein the cleaning rod is arranged at the bottom of a rice washing barrel; a plurality of layers of cleaning hairbrushes are annularly arranged on the cleaning rod; the inner container is positioned below the cleaning brushes; the grabbing rod is arranged beside the inner container, and is positioned between the inner container and a wastewater barrel; a cleaning motor connected with the cleaning rod, a lifting motor connected with a lifting platform, and a gripper motor connected with a gripper are arranged in the cooker body; a main controller is connected with the cleaning motor, the lifting motor and the gripper motor by electrical signals. During use, if a user is at the outside, wants to remotely control the remote electric rice cooker to cook rice, but forgets to clean the inner container, the main controller can be controlled by using controllers such as a mobile phone to automatically clean the inner container; after the inner container is cleaned, the user can continuously and remotely control rice cooking, and the condition that cooked rice is poor in mouthfeel due to the fact that the inner container is not cleaned is avoided.

A multi-part kit for administering at least one active pharmaceutical ingredient including at least one piece of chewing gum including the active pharmaceutical ingredient, the piece of chewing gum comprising gum base; and at least one further flavor-containing formulation; wherein the gum base content of the at least one further flavor-containing formulation is less than 70% by weight of the gum base content of said piece of chewing gum.

The present invention relates to a salt mixture with low sodium content for human consumption which comprises sodium chloride, potassium chloride, magnesium sulphate, calcium carbonate, folic acid and zinc oxide. The mixture can also comprise potassium iodide and / or a flavouring additive. The present invention further relates to a food, a food supplement and a functional food comprising said salt mixture, and to the use of the salt mixture in food.

The use of honey, and other sugar compositions, with pharmaceutical compositions containing DMSO is disclosed. The result is a reduction in the undesirable side effects normally associated with the application of DMSO compositions, enhancement of the desired physiological effects produced by DMSO compositions, and other benefits not present with the use of DMSO alone, and / or in conjunction with other additives.

The invention provides a preparation method of an aronia melanocarpa fruit anthocyanin extract. The preparation method comprises the following steps: carrying out degreasing treatment on an aronia melanocarpa fruit; then extracting with a mixed acid aqueous solution; carrying out resin purification, extracting an immersion liquid, and thus obtaining dry extract of the aronia melanocarpa fruit. The preparation method provided by the invention has the advantages that a pretreatment method such as appropriate degreasing is creatively used before an extraction step, and the aronia melanocarpa fruit anthocyanin extract (dry extract or powder) retaining anthocyanin to the utmost extent is obtained, wherein anthocyanin content is higher than 55%.

The invention provides a divalent hemokinin-iron oral liquid, the preparation method thereof comprises: separating hematid out of blood of livestock or poultry, adding doubleness distilled water, combining ultrasonication to break wall, releasing hemoglobin, adjusting pH value of hemoglobin solution, adding protease, placing in a vacuum dry chamber, leading in pulse current for acting for 4 hours,carrying out heating enzyme killing treatment at 95 DEG C for 30 minutes, obtaining divalent hemokinin-iron with purity more than 90% by metal-chelating affinity chromatography and electromagnetic separation, then adding tomato juice, red date juice, liquorice juice, angelica sinensis juice, astragalus mongholicus juice, juice of dried rhizome of rehmannia, stevioside, glycoprotein, carrageenan and algae ester sodium to blend so as to obtain the hemokinin-iron oral liquid. The oral liquid beverage product prepared by the invention has small dose, good mouth feel and high portability, can be directly absorbed by intestinal mucosal cells, cannot directly generate any digestion characteristic irritation symptom, and the absorptivity is high.

The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by using Lactobacillus brevis, and the number of living cells of the Lactobacillus brevis in obtained fermented product is 1×108 cfu / ml or greater. The number of living cells does not significantly change after being preserved at 10° C. for three weeks, and excellent taste and flavor of the fermented food or drink do not deteriorate. The method for producing the fermented food or drink product includes the steps of: adding a strain of Lactobacillus brevis to a medium having an adjusted pH of 4.6 to 7.0, which includes: a vegetative raw material in an amount of 50% or more converted to a juice thereof; and 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, to ferment the medium so that the pH thereof becomes 4.3 or greater and less than 7.0; and adjusting a pH of a fermented product to 3.3 to 4.1 by using an acid.

This invention relates to a method of using a two-step serial centrifugation process in extracting nutritive oil from a fermentation broth, this novel method prevents oil yield losses while preserving product quality.

The invention relates to a method for preparing spiced beef, which is characterized in that the method comprises the followed technology steps: 1. a preparatory process; and 2. a cooking process. The cooking process is divided into four steps: a first step: preliminarily boiling to boil the soup with high temperature fire; a second step: adding flavorings, boiling the soup, and keeping boiling with high temperature fire for 10min; a third step: continuously boiling for 50-60min with medium baking temperature; and a fourth step: boiling to reduce soup. In one embodiment, the method has advantages of raw material popularization, convenient preparation and strong adaptability. The finished beef is nutritious, good-looking and tasty.

The invention discloses a golden camellia flower tea processing method which specifically comprises the following steps of: quickly freezing and forming fresh golden camellia flowers, freezing and drying the formed golden camellia flowers in vacuum, performing microwave green killing on the dried golden camellia flowers and drying the golden camellia flowers in vacuum to obtain golden camellia flower tea. Most preferably, the golden camellia flower tea needs to be packaged before being sold. By the combination of vacuum freeze-drying, microwave green killing and vacuum drying, the appearances and the colors of the golden camellia flowers can be perfectly kept, effective components in the golden camellia flowers can be fully retained, and furthermore, the green taste of the flowers is effectively removed, so that the golden camellia flower tea is sweet and mellow, tastes delicious and is high in rehydration capability.

Embodiments of the present invention disclose an atomizer of electronic cigarette, comprising an ultrasonic atomization piece, wherein one surface of the ultrasonic atomization piece is in contact with a tobacco tar storage piece; the tobacco tar storage piece communicates with a tobacco tar cavity; the tobacco tar storage piece communicates with an airflow passage; and the tobacco tar storage piece and the ultrasonic atomization piece are sequentially provided along a smoke outflow direction.

The invention discloses an edible composition, a low glycemic index nutrition powder and a preparation method of the edible composition and the low glycemic index nutrition powder. The edible composition comprises the following components in parts by weight: 10-16 parts of isomaltulose and 4-9 parts of resistant dextrin; isomaltulose and resistant dextrin are adopted for compounding and using under a specific ratio, so that not only the liquidity of the prepared low glycemic index nutrition powder can be obviously improved, the quality uniformity of the nutrition powder is further improved, but also the brewing performance of the nutrition powder is improved, complete dissolving can be realized in a short nutrition powder brewing time period, no caking or precipitating is caused; and in addition, the taste and flavor of the nutrition powder can be improved, the preparation process is simple, and the raw materials are easily available, so that the nutrition powder with low GI, balancednutrition, good fluidity, good reconstituability and good flavor is suitable for patients with diabetes, and is prepared.

The invention relates to crispy durian cakes and a processing method thereof. The crispy durian cakes are prepared from the following components in parts by weight: 30-50 parts of durians, 20-30 parts of bread powder, 6-8 parts of batter mix, 3-5 parts of starch, 3-5 parts of cream, 10-15 parts of white granulated sugar and 5-10 parts of soft water. The crispy durian cakes disclosed by the invention can completely maintain the original nutrient value of the durians, no chemical additives including pigment, essence, spice, preservatives and the like are added, and the crispy durian cakes have the advantages of being delicious, beautiful in shapes, crisp in outer parts and tender in inner parts, rich in nutrition, convenient to eat and the like.

The invention discloses a steam pot and a steaming method for steam pot steamed soft-shelled turtle. The steam pot includes a pot cover, a tray and a pot body. A plurality of grooves are disposed at the bottom of the pot body outer wall, all the grooves are embedded with metal water level lines, and a step 1 is arranged on a circumferential surface at the inner edge of the pot body top. A glass shield is disposed at the middle of the pot cover, the side of the pot cover is equipped with a handle and air outlets. The center of the tray is equipped with an air hole 1, and a support column is disposed on the air hole 1. The upper end of the support column is equipped with air holes 2, the top of the support column is equipped with a top cover, and the center of the top cover is equipped witha plurality of air holes 3. The circumferential surface on the top outer edge of the tray is equipped with a step 2, which is placed on the step 1. The steam pot provided by the invention can be directly heated over an electromagnetic furnace and a hot pot furnace. During steaming, steam can be ejected from multiple directions to heat food materials, and the steam time can be only 15min, so that on-site cooking of the steam pot can be realized.

The invention discloses a treatment method for modifying apple pomace into a feed additive with corn flavor. The method is characterized by using fresh and clean apple pomace as the raw material and treating the apple pomace through the steps of dehydration, alkali leaching, salt leaching, drying, grinding, adsorbing and drying. The treatment method has the beneficial effects that the anti-nutritional factors in the apple pomace, such as pectin and tannin, are eliminated, the degree of polymerization of cellulose is reduced, and the apple pomace has the fragrance of corn, thus enhancing the palatability of the apple pomace, increasing the appetite and food intake of animals, promoting digestion, absorption and utilization of nutrients by the animals, increasing the weight gain rates of the animals and reducing the feed consumption of the animals; and high added value processing of the apple pomace, development of the feed industry in China and improvement of the benefits of the livestock breeding industry can be achieved by adopting the treatment method.

The invention discloses a fermenting method of papermulberry peach brandy and the application thereof. The fermenting method comprises the follows: a, taking fresh papermulberry peach pomace and adding water according to the volume ratio of 1 to 3, stirring, and serving as A product; b, loading the product A into a fermentation tank, adding pectin to break down enzyme of 30 to 50 mg / L, acid protease, cellulose, saccharifying enzyme and active dry yeast 400 to 600 mg / L, stirring, and fermenting for 10 to 12 days; during the prefermentation period, when the residual sugar quantity of fermentingjuice reaches 5g / l below, the obtained ermenting juice serves as product B; c, storing the product B for 20 to 40 days, filtering and pouring into barrel, and separating saccharomycetes to obtain thewine base of papermulberry peach brandy; and d, ageing the wine base of papermulberry peach brandy for more than 12 months. In the invention, the papermulberry peach fruit residues are brewed to be apermulberry peach brandy used for adjusting the alcoholic strength of papermulberry peach red wine or blending for drink, the blended papermulberry peach brandy has high alcohol degrees, unique flavorand is good in taste; waste is changed into valuable, and better economic benefits and social benefits are obtained.

The invention relates to the technical field of food processing production, and aims at providing a manufacturing method of roast fish. The manufacturing method of roast fish adopts a reasonable process and a good swelling agent, and solves the problem that a roast fish product is too hard and is not easy to be bitten and chewed and thus a customer range is limited. The manufacturing method of roast fish is simple, is easy for operation, is suitable for large-scale popularization, and can prepare a roast fish product which has a good color, a good local flavor and a loose, pliable and favorable taste and absorbs moisture difficultly so that taste worsening caused by moisture absorption is not produced. Main processes of the manufacturing method of roast fish comprise 1, raw material selection, 2, cleaning, 3, flavor adjustment, 4, raising agent addition, 5, drying in an oven, 6, roasting and 7 packaging.

Pharmaceutical dosage forms, particularly dosage forms in granular form having good palatability and capable of rapidly and completely dispersed in the mouth when orally administered.