87results about How to "Bitter taste" patented technology

The present invention relates to metered mixing technology for producing a film type product having improved taste-masking properties of a drug substance. In one aspect, a film-based product and a process for making the product are provided wherein a drug substance coated with a taste-masking substance and a film-forming solution are suitably combined and mixed yet the contact time between the components is controlled such that a bitter taste quality is not sensed by a person ingesting the product.

The invention discloses a tobacco juice solvent for an electronic cigarette. The tobacco juice solvent for the electronic cigarette comprises 10wt%-50wt% of butanediol, 5wt%-15wt% of polyethylene glycol, 5wt%-15wt% of triethylene glycol, 1wt%-5wt% of triacetin, 1wt%-5wt% of diacetin, 1wt%-5wt% of sweet taste inhibitor solutions and the balance glycerin, wherein the sweet taste inhibitor solutions are sweet taste inhibitor aqueous solutions or propylene glycol solutions, and the concentration of the sweet taste inhibitor solutions is 5wt%-15wt%. When the electronic cigarette prepared from the tobacco juice solvent is smoked, sweet greasy is avoided, the drying feeling is light, the taste is bitter, and a good application prospect in the development of the tobacco juice solvent of the electronic cigarette is achieved.

The present invention discloses a rose function beverage, which comprises, by weight, 30-60% of a rose essential oil extraction solution, 20-40% of a rose essential oil distillation solution, 4-8% of white granulated sugar, 1-4% of honey, 1-3% of a pomegranate juice, 0.1-0.3% of bamboo leaf flavone, 0.01-0.03% of citric acid, 0.2-0.5% of beta-cyclodextrin, and the balance of water. The rose function beverage has characteristics of excellent product taste, rich nutrition and rich fragrance, has an antioxidant effect, meets people consumption habits, can meet diversified requirements of the beverage market, and further develops a new approach for re-processing of the rose essential oil extraction byproduct. The present invention further provides a preparation method for the rose function beverage.

The invention relates to an artificial cultivation method of lucid ganoderma, in particular to an artificial cultivation method capable of realizing highland cultivation of wild ganoderma tsugae murr. The artificial cultivation method comprises the following steps: (1), a stock culture is prepared; (2), a pre-culture spawn is prepared; (3), a production spawn is prepared; (4), inoculating and cultivation are conducted; and (5), ganoderma tsugae murr growing management is conducted till a white edge of a fungi pileus is turned to yellow completely, and then the ganoderma tsugae murr is picked. According to the artificial cultivation method, the total biotransformation rate can reach 55-85%; the taste of the obtained ganoderma tsugae murr is relatively bitter; the ganoderma tsugae murr has the taste of ganoderma lucidum, and has effects of improving the immunity, preventing a cancer and the like; and requirements of the ganoderma tsugae murr in a wide range can be met through the artificial cultivation.

A composition of an oral medicine or an oral medicine which can prevent an unpleasant taste of the medicine is herein disclosed. It is granules, powders, syrups and the like which is prevented from an unpleasant taste, comprising a basic medicine having an unpleasant taste and an anionic polymer such as carrageenan.

The invention relates to a scented tea of red-rooted salvia root made by adopting the whole red-rooted salvia flower. In the invention, red-rooted salvia buds picked in morning are taken as raw material, and are subject to airing in the shadow, enzyme killing, twisting, baking, sieving and other production procedures to produce a product; the product has the characteristics of light and elegant color of the tea soup, little bitter and sweet taste, pure and lofty and lasting scent, and cool, refreshing and tasty flavor. Body function of a drinker can be continuously adjusted in the process of drinking tea, thus achieving the effects of adjusting blood pressure, reducing blood fat and blood sugar, protecting blood vessels of heart and brain, eliminating fatigue, enhancing immunity, promoting appetite and sleep quality.

The invention provides a tobacco planting method which includes the steps of land selection, transplanting, light liquid dung application, peanut residue application, harvesting and the like. Loess land wherein no crops are planted is used so as to guarantee that tobacco is pure in taste. Peanut residues are applied twice, so the tobacco has fragrance. The tobacco is harvested on sunny days, and accordingly the taste of the tobacco is guaranteed. If the tobacco is harvested on rainy days, the tobacco will taste bitter.

The invention discloses lucid ganoderma tea, lucid ganoderma teabag and a processing technology thereof. The lucid ganoderma tea comprises the following four components in parts by weight: 50-60 parts of inonotus obliquus powder, 10-20 parts of phellinus igniarius powder, 10-20 parts of phellinus linteus powder and 5-30 parts of lucid ganoderma extract. Thus, the lucid ganoderma tea disclosed by the embodiment of the invention has perfect mouthfeel, can give full play to the medicinal effect and healthcare effect of lucid ganoderma, improves the body immunity, and realizes an effect of adjusting and protecting the central nervous system, digestive system, endocrine system and respiratory system and the organs such as liver, prostate and the like.

The invention provides a propolis flavonoid extracting method which is characterized by including steps of (1), mixing propolis with ethanol solution, soaking at the temperature of 70-85 DEG C for 16-24 hours; (2), refluxing and extracting the solution to obtain leaching liquid; (3) concentrating the leaching liquid to recover ethanol; (4) cooling and centrifuging condensed liquid without ethanol; and (5), extracting supernatant obtained by centrifuging twice by chloroform to obtain water phase, extracting the water phase twice by ehyl acetate, evaporating off the ehyl acetate from the ehyl acetate extract through a rotary evaporator so as to obtain flavonoid compounds. By the method, flavonoid effective components are complete, damage to active components is reduced, ethanol can be recovered easily, the process is simple, and time and energy consumption is low; further, the method is quite suitable for industrial production; and the prepared high-purity propolis flavonoid has high application value in medical healthcare, and has unique special function in cancer resistance.

The invention discloses a cassia seed lotus-leaf balsam pear composite health beverage for reducing hypertension, hyperlipoidemia and hyperglycosemia and a preparation method thereof. The cassia seed lotus-leaf balsam pear composite health beverage is prepared by 5kg of cassia seeds, 30kg of lotus leaves, 30kg of balsam pears, 60kg of white sugar, 1kg of cellulose-Na, 1.5kg of citric acid, 10g of ethyl maltol, 1kg of cycloheptaamylose, 4kg of honey and purified water, which are prepared to 1000L. The process flow comprises the steps of cassia seed pulping and water extraction, enzymelyosis of the lotus leaves, preparation of balsam pear squeezed juice and proportioning, mixing and compounding synthesis; and the cassia seeds, the lotus leaves and the balsam pears are soaked, extracted and enzymelyzed and are mixed and homogenized according to the ratio, so that active ingredients of the cassia seeds, the lotus leaves and the balsam pears can be mutually supplemented to one other. The cassia seed lotus-leaf balsam pear composite health beverage is cool, can moisture the throat, tastes sweet and scour, has functions on clearing away the heat, soothing the liver, lipopenicillinasing, lowering blood pressure and hyperglycemic, on relaxing bowel, improving the vision and on replenishing vital essence, and not only can relieve the thirst, but also can realize the homology of medicine and food of a healthcare function.

The invention provides a preparation method of bitter-taste ganoderma lucidum spore powder, relating to the field of medicines or health products. The preparation method comprises the steps of removing impurities from ganoderma lucidum spores, and carrying out ice-bath and heating extraction, microfiltration membrane filtration, drying sterilization and wall breakage, so as to obtain the ganodermalucidum spore powder. According to the preparation method, by combining repeated impurity removal, shrunken shell filtration and wall breakage after extraction, the content of bitter-taste substancesin the ganoderma lucidum spore powder are effectively increased; ganoderma lucidum total triterpene in the ganoderma lucidum spores is taken as a representative of the bitter-taste substances, and the content of the ganoderma lucidum total triterpene can reach 5%-8%; and meanwhile, the bitter-taste substances in the ganoderma lucidum spore powder can be increased, and the content of ganoderan canreach 6%-10%.

The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc. The present invention also provides a yeast strain for use in preparing such a seasoning composition and such a yeast extract.

The invention discloses a black Kuding tea and a preparation method thereof. The black Kuding tea comprises the following raw materials in percentage by weight: 40-60 percent of bud leaves of Oleaceae Ligustrum stewartia ligustrum lucidum, namely, Yunsui Kuding tea, and 40-60 percent of bud leaves of Lauraceae Litsealam litsea coreana levl. Var, namely Suijiang white tea. The preparation method comprises the following steps of: picking fine branches and leaves of mature or semi-mature Kuding tea trees and Suijiang white tea trees growing in current year, washing to remove dust and impurities, soaking in drinking water for 3-5 minutes, washing 1-2 times in a stirring way and dewatering; and carrying out the steps of enzyme inactivating, baking, blending, inspecting and packaging to obtain the product. The black Kuding tea of the invention belongs to all natural ecological drinks, has no additive and pesticide residues, and has the characteristics of brownish red, bright, clean and transparent tea juice, slightly bitter for mouthfeel, sweet for aftertaste, refreshness, tasty, and favorable heat clearing, thirst quenching effects.

The invention provides patrinia villosa tea and a preparation method thereof; the patrinia villosa tea is the dry leaves of the plant of patrinia villosa; the preparation method is as follows: the leaves of patrinia villosa are parched at the temperature below 30 DEG C for 4-6 hours to ensure the raw materials not to be volatilized, then the temperature raises to 60-80 DEG C for continuously parching for 0.5-1 hour until 80 percent of the leaves are dried, then the leaves are taken out and added with saline solution with the mass concentration of 2-5%, the mixture is evenly stirred and stored for 2-3 hours; after the saline solution permeates into the interior of the leaves, the leaves are parched to prepare the patrinia villosa tea. The tea of the invention is convenient for being taken, and can either be brewed at any time like common tea or be taken like soup vegetables; the tea has bitter and cool taste, and can play the roles of diminishing inflammation and clearing away heat and toxic materials, thus having excellent functions on health care and disease prevention for the human body; furthermore, the patrinia villosa tea has long preservation time and convenient transportation, thus being beneficial to the market promotion, in addition, the patrinia villosa tea has convenient manufacture process and strong operability, is suitable for large-scale generalization and has remarkable economic and social benefits.

The invention discloses a preparation method of an aromatic tobacco ethyl alcohol and propylene glycol mixed solution extract. The preparation method comprises the steps that aromatic tobacco leaves are threshed and redried before being mixed with an ethyl alcohol and propylene glycol mixed solution, and then are subjected to reflux extraction for 0.5-3 hours to obtain the aromatic tobacco ethyl alcohol and propylene glycol mixed solution extract; the ethyl alcohol and propylene glycol mixed solution is formed by mixing ethyl alcohol and propylene glycol according to the volume ratio of 1:0.5-2; the mass ratio of the threshed and redried aromatic tobacco leaves to the ethyl alcohol and propylene glycol mixed solution is 1:10-50. The preparation method is simple in preparation, good in controllability, easy to operate and implement, and beneficial to industrialized large-scale production. The invention further discloses the aromatic tobacco ethyl alcohol and propylene glycol mixed solution extract and the application of the aromatic tobacco ethyl alcohol and propylene glycol mixed solution extract. The aromatic tobacco ethyl alcohol and propylene glycol mixed solution extract can be used as spice and added to cigarettes, therefore, cigarette aroma can be enriched, stimulation and offensive odors are reduced, the mellow and full taste and the comfort level of the taste are enhanced, and the smoking quality is improved. The manufactured cigarettes are beneficial to marketization popularization and have a broad application prospect and good economic benefit.

The invention relates to a processing method of a Pleioblastus amarus tea, and belongs to the technical field of Pleioblastus amarus processing. The processing method comprises the following steps: 1, carefully choosing a Pleioblastus amarus raw material; 2, cleaning and shelling; 3, scalding; 4, dicing; 5, lyophilizing; 6, roasting; 7, cooling; 8, sorting; and 9, packaging. The Pleioblastus amarus tea is suitable for most people, is convenient, and can be added with water to obtain a tea for drinking; and sugar or honey can be added to the Pleioblastus amarus tea when drunk, has no influences on the dissolve-out of substances, and has no influences on the health function characteristic of the Pleioblastus amarus tea. The Pleioblastus amarus tea has a slight bitter soup, a delicate fragrance and a tasty taste, has the medical efficacies of digestion promoting, heat clearing, vexation eliminating, fatigue eliminating, humidity eliminating, water retention alleviating, blood vessel protecting, ageing resisting, tumor resisting, lipid lowering, fat reducing and the like, and has the effects of bacteriostasis, anti-virus, anti-oxidation and radiation resistance.

The present invention discloses a tea leaf compound aroma extract and a pure tea drink containing the extract. A first aroma extract is extracted by a vacuum distillation method, a second aroma extract is extracted by a supercritical CO<2> extraction, and the first and second aroma extracts are mixed at a mass ratio of 1:(0.5-1.5) to obtain the tea leaf compound aroma extract. The compound extract can well integrate the characteristics that the first aroma extract is relatively high in first aroma and good in fresh feeling and the second aroma extract is enough in bottom aroma and high in persistence, and well reflects the brewing aroma of the tea leaves. In addition, the present invention discloses the pure tea drink. The pure tea drink is prepared by blending a tea blending liquid and the tea leaf compound aroma extract at a volume ratio of 1000:(0.1-5.0), free of artificially synthetic essences and spices, mellow in fragrances in drinking at room temperature and cold storage, aroma in mouth after drinking, and still stable in aroma after an insulation and being placed at room temperature for several months.

The invention discloses a method for producing peach fruit wine on a large scale, aiming at solving the problem that existing methods for producing peach fruit wine are high in costs and complex in processes and can not achieve large-scale production. The method comprises the following steps: selecting the peach fruit, crushing and pulping the peach fruit, adding 0.02-0.06% of pectase and 0.003-0.006% of potassium metabisulfite to the pulp and mixing the materials uniformly, carrying out normal temperature standing and enzymolysis for 24 hours, adding yeast with dose of 4-6/10000 to fermentation liquor, mixing the materials uniformly, controlling the fermentation temperature at 20-25 DEG C, separating wine lees by utilizing a plate-and-frame filter press after fermentation is completed, adding 0.04-0.08% of PVPP, filtering the fruit wine by utilizing a diatomite filter 15 days later, storing the wine base obtained after filtration in full tanks, ageing the wine base below 25 DEG C for 6-12 months, insulating the wine for 7 days at a temperature above the freezing point of the wine before filling and filtering the wine while the wine is cold. The wine base prepared by the method is in clear and transparent faint yellow, retains the strong aromas and colors of peaches, has harmonious and full body and mellow taste and is supple and tasty.

The invention relates to a Cyperus esculentus wine and a preparation method thereof. The preparation method comprises the following steps: mixing crushed or sliced Cyperus esculentus and bulk wine atthe weight ratio of 1-3:9, immersing for 24-72 h, and carrying out solid-liquid separation. The obtained liquid is the Cyperus esculentus wine. The prepared Cyperus esculentus wine has mellow and smooth and long-lasting mouthfeel, has sauce flavor and special Cyperus esculentus delicate fragrance, and has rich Cyperus esculentus mouthfeel and rich nutrients.

The invention relates to the field of beer manufacturing, in particular to a sugarcane-flavored beer production technology. The sugarcane-flavored beer production technology particularly comprises thesteps that malt is crushed, stirring, heating and standing are conducted, mash is obtained, heating and standing are conducted, saccharification liquid is obtained, warming and enzyme deactivation are conducted, in the boiling process, hops are added, and clear mash is obtained through filtration or swirling precipitation; the mash is cooled and subjected to oxygenation, then fermentation and liquor clearing are conducted at a proper temperature, a certain percentage of sugarcane juice is added, fermentation and filtration are conducted, cooling and standing are conducted, and finally sugarcane-flavored beer is obtained; by adding the sugarcane juice in the fermentation process, the nutrition and flavor of sugarcane can be effectively stored in the beer, and meanwhile the content of esters in the beer is increased.

The present invention is directed to a pharmaceutical composition comprising rebamipide having a mean particle size of less than 500 nm, a dispersing agent, and a viscosity enhancing agent wherein the viscosity enhancing agent has no aggregative action for the rebamipide particles, which is used as a gargle or a liquid preparation for swish and swallow comprising rebamipide for preventing and/or treating stomatitis caused by radiotherapy.

The invention discloses a premature pomelo breeding method. The premature pomelo breeding method comprises two conditions, namely single-year seedling propagation and older fruiting tree high grafting for changing breed. A mature period of the premature pomelo bred by adopting the premature pomelo breeding method is before or after September 15th, and the mature period of common pomelo is October 20th, namely the mature period is about 35 days earlier; meanwhile, the solid content of the premature pomelo in the middle of September is 11.0%, the total acid is 0.485g/100ml, and the vitamin C is 61.3mg/100g; and the solid content of the common pomelo is 10.5%, the total acid is 0.96g/100ml, and the vitamin C is 43.1mg/100g. After the premature pomelo is tasted, the moisture is sufficient, pulp juice sacs are soft, the melting property after entering the mouth is good, the sweetness and acidity are moderate, and the total quality of the fruits is close to that of the common pomelo mature at the end of October; however, pulp of the common pomelo is insufficient in moisture and has relatively obvious sour, spicy and bitter tastes.

The invention discloses an andrographolide dry suspension and a preparation method thereof. The dry suspension is particles prepared from andrographolide and auxiliary materials through mixed spraying, wherein the auxiliary materials comprise one auxiliary material which has a relatively low melting point, and is 0.1-10 times of the mass of the andrographolide, and further comprise at least one other auxiliary. The andrographolide dry suspension can be taken with a small amount of water, is convenient to take, has little bitter taste, has a good effect of modifying the taste of andrographolide, and is suitable for children, old people and patients with swallow difficulty.