57results about How to "Clear taste" patented technology

The invention discloses a cereal flavoring milk containing nut particles and process for preparation, wherein the milk comprises the following constituents (by weight portions): milk 75-95, nuts particles 1-15, cereal 0.05-10, sugar 3-12, stabilizing agent 0.1-1, edible flavoring essence 0.05-0.2.

The invention relates to healthcare tea by adopting mulberry leaves, red sage root and chrysanthemums as raw material, which is characterized in that the healthcare tea is prepared by the following procedures: preparation of medicinal liquor of the red sage root to be used in the following procedure, selection of mulberry leaves, disinfection and sterilization, dehydration and cutting into slices, blanching, spraying with the medicinal liquor, kneading, shaping, sealing, fermentation, secondary kneading, drying, adding with chrysanthemums and then cooling to the room temperature and finally packaging into bags. Compared with the prior art, the healthcare tea of the invention has the advantages that the tea contains sufficient biotic component of the mulberry leaves, the red sage root and the chrysanthemums and has no toxicity and side effects, effective function of healthcare and stable adjuvant treatment effect and is beneficial for early prevention and adjuvant treatment of cardiovascular and cerebrovascular diseases to reduce medical costs. In addition, the healthcare tea also has the appearance of Chinese traditional tea leaves and is blue black in color with white background; the tea soup obtained is yellow and transparent, scented and refreshing in taste with sweet aftertaste and is suitable for drunk by different people, particularly for long-term drinking by the elderly.

The invention relates to a radiation-removing immortal fruit tea which is characterized by being mainly prepared by scientifically refining ingredients such as health hawthorn, guava, winter jujube, mulberry, kiwi fruit, strawberry, lucid ganoderma and green tea. The immortal fruit tea is rich in amino acid, linoleic acid, vitamins A, B, C and E, beta carotene and trace elements of selenium, manganese, zinc and ferrum, maintains the color, aroma and taste of the original green tea with fragrance and sweet flavor, has an effective radiation-removing effect on radiation sickness caused by electromagnetic pollution, and can be used for promoting quick discharge of radioactive substances such as cobalt and strontium from a human body as soon as possible so as to be good for health and even sucking and neutralizing the radioactive substances deep in human marrows. In addition, the immortal fruit tea also has the effects of strengthening brain, improving and protecting eyesight, refreshing,invigorating spleen and reinforcing stomach, nourishing kidney and liver, removing fatigue and delaying senility, and is suitable for people watching TV for long, frequently operating computers and mobile phones and surfing the internet and exposed to screen and radioactive work.

The invention relates to Xianguo tea capable of dispelling haze, clearing away lung heat and wetting throat. The Xianguo tea is characterized by being mainly and scientifically refined by 15 types of food components achieving homology of medicine and food, including momordica grosvenori, pears, lucid ganoderma, tea leaves and the like. The Xianguo tea contains abundant amino acids, linoleic acid, vitamins A, B, C and E, beta carotene, and microelements including selenium, manganese, zinc, iron and the like; the color, the flavor and the taste of previous tea leaves are kept; the Xianguo tea is fragrant and mellow and has a sweet mouth feel; the Xianguo tea has functions of effectively dispelling the haze, clearing away the lung heat and wetting the throat: toxins in lungs are effectively killed, garbage in the lungs is sufficiently removed, the lungs are protected and repaired, the oxygen supply of the lungs is sufficiently improved and the internal organs are enhanced. Furthermore, the Xianguo tea has the effects of strengthening the brain, improving the eyesight, promoting the intelligence, protecting the eyesight, tonifying spleen and reinforcing stomach, nourishing kidney and moistening liver, eliminating fatigues and delaying aging. The Xianguo tea is suitable for brewing and drinking by people needing to dispel the haze, clear away the lung heat and wet the throat.

The invention relates to a production method of toothpaste and particularly relates to a method for producing toothpaste by utilizing protein with surface activity as a cleaning and washing component. The method adopts the protein with surface activity or a protein-based surfactant as the sole cleaning and washing component for completely replacing a conventional synthetic detergent to produce the toothpaste by matching with components such as sorbitol, carrageenan, essence and a food preservative, wherein the protein with surface activity or the protein-based surfactant is one, two, three or four of soybean protein sodium alginate, silk protein calcium silicate, a natural silk protein emulsifier or sodium caseinate. The method is mainly characterized by achieving the purpose of cleaning an oral cavity and teeth through the dispersing emulsification and foaming effects of the protein with surface activity. The toothpaste prepared by the method has the characteristics of being safe, natural, nutritional and environment-friendly, and has a very obvious effect of cleaning an oral cavity and teeth. After the toothpaste is used, the mouthfeel of a user is very clear, smooth and natural.

The invention relates to an apple pearl barley wine and a preparation method thereof. The wine is prepared by combining and fermenting pearl barley and apples, wherein the mass ratio of pearl barley to apples is (1:4)-(2:1), alcohol content is 10.0-20.0% (v/v), total sugar is less than or equal to 50g/l, total acid is more than or equal to 2.0g/L, and volatilized acid is less than or equal to 1.0g/l; and the preparation process comprises squeeze and enzymolysis of apple juice, preparation of pearl barley stillage and preparation and fermentation of a yeast wine as well as press filtration and separation, ageing, acidity and sweetness regulation and filling in the subsequent processing processes. According to the invention, apples and pearl barley are combined and fermented, and the prepared apple pearl barley wine has double effects of apples and pearl barley, fills the gap in the field of a pearl barley wine, and is a beverage wine having high vitamin and protein contents and simultaneously has the anti-canner and health care functions.

Heartleaf houtuynia herb immortal grass herb beverage and a preparation method thereof relate to herb beverage and a preparation method thereof. The invention solves a problem that the heartleaf houtuynia herb or immortal grass beverage produced in the traditional process has the defects of fishiness, grass bitter acerbity, poor thermal stability, high sugar content, uneasy storing and turbidity. The heartleaf houtuynia herb immortal grass herb beverage is made from heartleaf houtuynia herb, immortal grass, water, enzyme metastasis stevioside, VC, Beta-schardinger dextrin and honey. And the weight ratio of the heartleaf houtuynia herb to the immortal grass is 3-5 to 1. The weight ratio of the total weight of the heartleaf houtuynia herb and the immortal grass is 1 to 45-55. The enzyme metastasis stevioside, the VC, the Beta-schardinger dextrin and the honey respectively account for 0.015-0.025 percent, 0.01-0.02 percent, 0.1-0.5 percent and 3-9 percent of the total weight of the heartleaf houtuynia herb immortal grass herb beverage. A duplex filtration and a high temperature secondary sterilization technology are adopted by the preparation method. The products of the invention have the advantages of no fish flavor, no bitter acerbity, no depositions, clarification, low sugar content, long shelf life and portable convenience. The manufacturing method process of the invention is simple and is applicable to the mass production.

The invention discloses black tartary buckwheat and bitter gourd tea and a preparation method thereof and belongs to the technical field of processing of health-care beverages. The preparation method comprises the following steps: curing black tartary buckwheats to enhance aroma and remove bitterness of the black tartary buckwheat and debitterizing the bitter gourds; drying and smashing the treated black tartary buckwheat and bitter gourds into powder; mixing and stirring with an edible thickener, edible bean flour and drinking water in a proportion; then, carrying out secondary variable temperature extruding granulation; further drying till the water content is 8-9% to obtain the black tartary buckwheat and bitter gourd tea which can be made to drink like tea. According to the invention, by fully utilizing and integrating the nutritional functions of the black tartary buckwheat and bitter gourds which reduce blood fat, blood pressure and blood sugar and clear away heat and by adopting a method of rally granulation after pulverization, a health-care tea product which is faint scent in taste, beneficial to release and absorb nutrition and suitable for long-term drinking is prepared.

The invention provides a manufacturing method of red kojic rice tea. The method includes the steps of selecting, washing and drying high quality rice, millet and tartary buckwheat, mixing and grinding the mixture into material powder, adding the material powder to drinking water, sufficiently stirring the mixture, filling a material plate with the mixture, conducting curing to obtain cured material powder, cooling the cured material powder, adding the cured material to red rice bacteria, sufficiently and evenly conducting stirring to conduct fermentation to obtain red rice fermentation rice flour, drying the red rice fermentation rice flour till the moisture content ranges from 25% to 35%, adding edible thickening agents and maltodextrin, conducting mixing and stirring, sending the mixture into a squeezing granulator to be extruded into strip-shaped tea materials, baking the strip-shaped tea materials till the moisture content ranges from 8% to 10%, conducting cooling, shaping and slitting, and screening out powder. The obtained red kojic rice tea can be brewed and drunk like tea leaves, and the red kojic rice tea has the health care functions of promoting appetite, warming spleens, nourishing stomachs, improving eyesight, resolving toxin with clearing coolness, reducing three highs, beauty and the like, and is health care tea which is clean and mellow in taste, fragrant in smell, red and bright in liquor color, refreshing, capable of nourishing hearts, beneficial to release and adsorption of nutrition and suitable for being drunk in four seasons.

The invention discloses an originally-taste quick-frozen large yellow croaker and a preparation method thereof. The preparation method comprises the following steps: cutting open to kill a large yellow croaker, cleaning, blow-drying by using cold air, wrapping by using mulberry leaves, placing into fried hot table salt for braising to be cooked, cooling quickly, and performing ultrasonic quick freezing to obtain the product. The method does not have a step of curing, so that the original taste and flavor of the large yellow croaker are kept, the mouthfeel is fresh and delicious, the appearance is bright as clarified butter, and the originally-taste quick-frozen large yellow croaker is fragrant and not greasy.

The invention provides chrysophoron incense and a making method thereof. The chrysophoron incense comprises the following components in parts by weight: 20-30 parts of chrysophoron, 50-60 parts of agilawood board, 10-20 parts of agilawood shell and 20-30 parts of nanmu bark. The chrysophoron incense is completely prepared from natural incense drugs, wherein the chrysophoron is used as a main fragrant material, the agilawood board and the agilawood shell are used as combustion-supporting materials and the nanmu bark is used as a binding material. When the incense is burned, the medicinal components in the chrysophoron can be burned and volatilized into air. The incense not only maintains the traditional fragrance of the chrysophoron but also can realize the medicinal value of the chrysophoron in the manner of breathing.

The invention relates to novel tea prepared from silkworm cocoon and tea leaves (red tea, green tea, white tea, yellow tea, black tea and oolong tea). The novel tea and the preparation method have the advantages that the original flavor of various tea leaves are retained from taste, color and smell, simultaneously the dissolution rate of nutrient components of the silkworm cocoon is increased, stimulating components in the tea leaves are reduced, and the ornamental value is improved. The novel tea not only is suitable for being drunk and appreciated by common groups, but also is suitable for being drunk by groups with poor health, and is especially suitable for being drunk by females for the long time.

The invention provides a detoxifying and slimming mango enzyme and a preparation method thereof. The mango enzyme takes mangoes, siraitia grosvenorii, hemp kernels, bunge cherry seeds and almonds as main materials, cranberries, oranges and roselle as auxiliary materials, the beneficial ingredients are absorbed to be compounded, then cichorium intybus, cabbages, okra, celery, black beans, pineapples, lemons, grapes, tomatoes, green plums, apples, passion fruits, pitaya, guavas and litchi are mixed and broken to obtain a mixture as seasoning, the mixture is inoculated with mixed bacterial liquidfor fermentation, and then vegetable fat powder and food additives are added for mixing. The main materials, auxiliary materials, adjuvant materials and primers are combined together to prepare the enzyme which can moisten intestines and soften dry feces. After entering the intestines, the feces and toxins can be excreted from a body, the gastrointestinal function can be repaired and improved, metabolism can be improved, a human detoxification system can be activated, and the mango enzyme is a healthy detoxifying and slimming drink in line with the taste of the public.

The invention belongs to the field of liquor drink preparation, and particularly relates to quinoa confinement liquor and a preparation method thereof. The method comprises the following steps: (1) accelerating germination of quinoa to obtain germinated quinoa; (2) inoculating a cordyceps militaris strain to a culture medium which takes the germinated quinoa as a main material and is treated withhigh pressure, performing solid fermentation for two months to harvest a germinated quinoa cordyceps militaris mixture; (3) soaking glutinous rice in water for 8 hours, draining, adding the germinatedquinoa, ligusticum wallichii, astragalus membranaceus, lycium ruthenicum and the germinated quinoa cordyceps militaris mixture, uniformly mixing and steaming; and (4) taking out the mixture steamed in the step (3), cooling, uniformly mixing with red distiller yeast, putting into a liquor jar, adding water, fermenting at 20-22 DEG C for four months, and separating liquor from distiller yeast to obtain the quinoa confinement liquor. The process can be used for fermenting the steamed glutinous rice and quinoa with ligusticum wallichii, astragalus membranaceus, lycium ruthenicum and cordyceps militaris at the same time, so that the nutritional ingredients can be maintained, and the taste of rice liquor can be improved.

The invention relates to the technical field of moringa processing, in particular to moringa chewable tablets with the effects of digestion and intestine moistening, and a processing method of the moringa chewable tablets. The moringa chewable tablets are prepared from the processing raw materials in parts by weight: 120-135 parts of moringa leaf powder, 15-20 parts of white turnip powder, 20-25 parts of dried mung bean sprout powder, 5-7 parts of semen cassiae powder, 5-12 parts of rhizoma dioscoreae powder, 4-7 parts of kelp seaweed micro-powder, 3-5 parts of moringa flower powder, 3-5 partsof corn starch, 0.03-0.06 part of potassium sorbate, 0.5-0.6 part of selenium-enriched yeast, and 10-15 parts of green tea extracting liquid. The moringa leaf powder and the moringa flower powder areselected as the main energy-supply raw materials and matched with auxiliary materials such as the white turnip powder, the rhizoma dioscoreae powder, the dried mung bean sprout powder, the seaweed micro-powder and the corn starch, the convenient chewable tablets similar to stomach-invigorating digestion tablets are processed through technologies such as preparation of the moringa leaf powder, preparation of the moringa flower powder, preparation of mixed material powder, preparation of the green tea extracting liquid, material mixing and blending, sterilization and tabletting, shaping and drying, the finished moringa chewable tablets can be eaten at any moment in life, is convenient and instant, can be swallowed, and has the effects of constipation eliminating, digestion promoting and intestine moistening, defecation smoothing and the like.

The invention discloses a making method of a toasted bread using cakes and biscuits as a sandwich. Blended cake paste is put in an oven preheated to 145 DEG C for roasting, and the roasting is stopped when the cake paste solidifies; biscuit paste is reshaped and then is put in the oven heated to 150 DEG C for roasting, the roasting is stopped when the paste is in a semi-dried state, the cake is put on the bottom paste, cakes are put at the set positions of the cakes, the cakes and the biscuits are adhered by using a salad dressing, and the residual vacant parts in a toast box are filled with bread paste; the obtained sandwiched toast bread is put in a fermenting box and ferments for 30 minutes, the whole paste is put in the oven preheated to 220 DEG C for baking for 45 minutes when fermenting to 2.5 times of the original size, the oven is opened to change the position of the toast box one time to make the bread heated uniformly when the residual time is 10 minutes. By adopting the making method, the cakes and the biscuits do not overshadow the leading role of the bread, meanwhile the taste is improved, and the diversity of taste bud levels is enriched.

The invention discloses bacterium-resistant anticorrosive antioxidative camellia oleifera oil for pastries. The camellia oleifera oil for pastries comprises the following components in parts by weight: 100 parts of camellia oil, 0-25 parts of vegetal components and 0-15 parts of animal components, wherein the camellia oil is selected from any one or several of camellia meiocarpa oil, camellia semiserrata oil, camellia oleosa oil or camellia chekiangoleosa oil, and is optimally selected from any one or two of camellia oleosa oil or camellia chekiangoleosa oil. The camellia oleifera oil for the pastries is high in contents of polyphenol, squalene and total sterol, and has favorable stability on heat treatment in the processing course of the pastries, the antioxidant ability is improved, the camellia oleifera oil has better restraining effect on the growth of common pollution bacteria such as staphylococcus aureus, escherichia coli and aspergillus flavus in food industry, preservation of the pastries is facilitated, the camellia oleifera oil can partly or totally replace artificially-synthesized preservatives for use, and when the camellia oleifera oil as edible oil for the pastries is added, the efficacy of enhancing flavor, enhancing fragrance, resisting bacteria, preventing corrosion and being health-care can be achieved at one stroke.