197results about How to "Cool taste" patented technology

The invention discloses a natural plant product compound sweetening agent and a preparation method thereof. The compound sweetening agent is prepared from momordica grosvenori dietary fibers, mogroside V, fructooligosaccharide, erythritol, isomalt and malic acid. The preparation method includes the following steps of 1, dissolution and water membrane filtration, wherein by weight part, all the raw materials are fully dissolved with water and then filtered with a water filtration membrane, and a compound sweetening agent solution is obtained; 2, concentration and drying, wherein the compound sweetening agent solution is subjected to vacuum concentration and spray drying, and the compound sweetening agent is obtained. The compound sweetening agent can well modify and cover the sweet aftertaste and bad aftertaste of mogroside V, is pure in flavor, fragrant in smell, fresh and cool in taste and high in dietary fiber content and has the natural fragrance of momordica grosvenori, and the sweetness is 1-15 times that of saccharose; the method is simple and stable in production process, low in energy consumption and suitable for large-scale production, and the prepared sweetening agent is good in uniformity and stable in nature.

The invention relates to a compound mulberry leaf beverage and a preparation method thereof. The beverage is prepared from the following raw materials and auxiliary materials in parts by weight: 2-3 parts of mulberry leaf, 2-3 parts of tangerine peel, 0.1-0.2 part of clarifying agent, 0.2-0.5 part of citric acid and 10-24 parts of sweetener. The compound mulberry leaf beverage of the invention has cool taste, is mellow, has the efficacies of clearing heat and detoxicating, relieving heat and sunstroke, suppressing of sweating, lowering blood fat and lowering blood sugar, and is especially suitable for diabetics.

The invention provides a sugar alcohol crystal cool sugar-free candy and a preparation method thereof, which can solve the problems of difficult formation and poor mouthfeel caused by easy damaged crystal in the prior art. The technical scheme is that the sugar alcohol crystal cool sugar-free candy comprises a sugar alcohol crystal layer which is prepared from the following components by weight: 50 to 100 percent of xylitol, 0 to 50 percent of sorbitol, 0 to 0.3 percent of flavouring essence, 0 to 0.03 percent of food colour, 0 to 3 percent of fruit juice and 0 to 3 percent of acidity regulator. The invention further provides the preparation method for the candy. The double-layer or three-layer sugar-free candy, which is prepared by melting the xylitol and sorbitol by a heating and boiling method in a water bath of 90 to 98 DEG C so as to prevent crystals of the xylitol and sorbitol from being damaged by over high boiling temperature, is hard, cool and refreshing, and has strong milk or fruit taste.

The invention discloses a stevioside composite--stevioside blending sugar. The stevioside composite comprises stevioside, erythritol and natural perfume in a weight ratio of 0.01-10:89.9-99.9:0-0.9. The stevioside composite of the invention can also be processed to different formulations of products such as the powder, granule, tablet, mass and the like by using the common food processing method.The stevioside composite of the invention adjusts the sweetness of stevioside and erythritol on the basis of keeping the advantages of stevioside, the mouthfeel of the composite is similar to that ofsucrose and the composite has special effects such as high safety, convenient use and the like; erythritol is added to increase the special function of facilitating metabolism and expulsion of toxin;in addition, different natural perfumes can also be added to form different flavors, thus meeting diverse needs of consumers.

The invention discloses a health care drink, and comprises the main materials of 3 to 30 parts of hawthorn fruit, 3 to 60 parts of malt and 1 to 30 parts of tangerine peel, and the auxiliary materials of 40 to 160 parts of white sugar, 0.2 to 5 parts of citric acid as well as 1000 to 1500 parts of water. The health care drink is manufactured according to the following method: the hawthorn fruit, the malt, the tangerine peel and the water are fetched according to the parts by weight, the three main materials are put into the water, and are soaked for 30 to 40 minutes, then heated and boiled for 30 to 40 minutes, after being filtered coarsely, the liquor produced is blended with the white sugar and the citric acid, and then the finished product is obtained through the fine filter and the high temperature sterilization. The invention selects the three traditional Chinese drugs of hawthorn fruit, malt and tangerine peel and are manufactured to be drinks through being processed, the drink with mints taste is sweet and sour as well as palatable, not only has thirst relieving function of drinks, but also has drug effect for digestion promoting and appetizing; the drug effects of the traditional Chinese drugs are complemental, can promote the meat food and the wheaten food, can smooth the qi and stimulate the appetite, the drug effects of traditional Chinese drugs are fully played under the precondition of ensuring the taste, the raw material is convenient to obtain, the cost is low, general consumers can afford the price of the finished products, and thereby the health care drink meets the drinking requirements of the general consumers.

The invention discloses a Yunnan olive healthy tea and its preparation methods. The Yunnan olive healthy tea is made by combining Pu-erh tea and Yunnan olives and then undertook extracting, concentrating and drying. The Yunnan olive healthy, with cool mouthfeel and unsophisticated flavor, has effects of lowering high blood fat, anti-aging, producing body fluid and quenching thirst as well as expelling toxic elements through synergistic action of the Yunnan olive and the Pu-erh tea. The invention is convenient for taking and drinking after being further prepared as instant tea. By adopting Macroporous adsorptive resin column technique to separate and purify a Stevia rebaudiana and alcohol sedimentation method to handle the Yunnan olive and eliminate protein and other macromolecular materials, ect., the invention improves the solubility of active ingredient and the clarity of the tea, thus enabling human to absorb nutrition and active ingredient sufficiently and facilitating the rise of bioavailability. The invention is low in cost and simple in technics, thus having good application prospect in the market.

The invention discloses a honeysuckle ice cream and a processing technology thereof, relating to ice creams and processing technologies thereof. The honeysuckle ice cream provided by the invention is unique in fragrance of honeysuckle, cool and tasty and enriched in nutrition. The honeysuckle ice cream comprises the following components in percentage by weight: 0.5-0.7 percent of honeysuckle, 8-10 percent of whole milk powder, 10-16 percent of white granulated sugar, 2-6 percent of margarine, 0.1 percent of essence, 1.0-2.0 percent of cyclodextrin, 6-8 percent of syrup, 0.2-0.3 percent of sodium alginate, 0.1-0.2 percent of monostearin and 0.1-0.2 percent of sucrose ester.

The invention discloses a processing method of pumpkin seeds capable of clearing heat and decreasing internal heat. The pumpkin seeds are prepared by the steps of sorting, removing membranes by blanching, cooking, drying, frying, spraying spices onto the pumpkin seeds, coloring, drying and packaging. The membranes on the surfaces of the pumpkin seeds are removed by a blanching method, so that the processing method is simple, sanitary and healthy; in the cooking process, Chinese herbal medicines including houttuynia cordata, honeysuckle, dandelion, purple perilla, poria cocos and purslane are added, so that the pumpkin seeds are cool and refreshing in mouthfeel, and have the effects of clearing heat and decreasing internal heat; the pumpkin seeds not only are rich in flavor, nutritional and healthy, but also have good color and market prospects.

The invention discloses an anti-fatigue and health care tea, which is characterized in that: ethanol extraction of buckwheat sprout and the ethanol extraction of notoginseng are dissolved in purified water and evenly mixed with a crude tea; the mixture is fermented by the ordinary method, and the fermented Pu'er tea obtained is the anti-fatigue and health care tea. The health care tea has the advantages of refreshing taste, pure flavor, and having functions of reducing weight and fat and anti-fatigue for a long term drinking, and has obvious health care effect. The addition of the buckwheat sprout not only enriches the nutrient substances of the fermented tea, but also quickens the aging of the Puerh tea, shortens the fermentation period and removes the earthy smell of the Puerh tea without being added with other substances; therefore, the tea enlarges the people drinking the tea of the invention.

The invention belongs to the field of Chinese patent medicine preparations and relates to pediatric compound chicken's gizzard-membrane chewable tablets and a preparation method thereof. The pediatric compound chicken's gizzard-membrane chewable tablets comprise the following components in parts by weight: 80-90 parts of chicken's gizzard-membrane, 160-170 parts of medicated leaven, 240-320 parts of first filler, 600-680 parts of second filler, 10-14 parts of flavoring agent, 3-5 parts of fragrance, 6-6.5 parts of pigments, 10-14 parts of lubricant and an appropriate amount of binding agent. The pediatric compound chicken's gizzard-membrane chewable tablets have the advantages of significantly improving the bioavailability and the efficacy, being easily absorbed, having rapid onset of action and being easy to be accepted by children.

The invention discloses a biological environmental antiviral cold prevention toothpaste and a preparation method thereof. The toothpaste contains the following components of: alkyl polyglucoside (APG), precipitated silica, lysozyme, neutral protease, hydrolyzed protein, immunoglobulin, recombinant human epidermal growth factor, strontium chloride, sorbitol, butylparaben, CMC (Carboxyl methyl Cellulose), xanthan gum, glucolase, enzyme, and a skin penetrating agent, etc. The invention is directed at the pathogenic mechanism that illness finds its way in by the mouth and nose, and the biologicalenvironmental antiviral cold prevention toothpaste with bio-environmental protection, virus resisting, cold prevention, as well as disease prevention and treatment effects is designed and prepared. During use, the toothpaste of the invention has cool, refreshing, icy and fragrant mouthfeel, and decomposes rapidly after entering the mouth. After tooth brushing, the ice-cold and refreshing feel remains for a long time, the bacteriostatic control time is long, the mouthfeel is refreshing, the taste is fragrant and bittersweet, and the spirit can be made cheerful, so that the toothpaste of the invention is beneficial to human health.

An ornidazole gargle for treating the non-general-infection oral diseases, such as periodontal disease, is prepared from ornidazole, menthol, rebaudiose, citric acid, polyethanediol 400, Tween-80 and water.

The invention discloses a health care Pu-er ripe tea and the preparation method, which chooses grandifoliate planted Shai Qing Mao tea, Pu-er ripe tea, gyrophora, spina date seed, Chinese date and Stevia rebaudiana bertoni as the ingredients. The detailed procedure is that: mixing evenly the aqueous solution of the gyrophora, the spina date seed and the Chinese date extractive with the Mao tea, the Pu-er ripe tea and the Stevia rebaudiana bertoni and then fermenting, sterilizing, pressing and packing the mixture, thus achieving the needed health care Pu-er ripe tea. The invention, on the basis of reserving the original effects of Pu-er tea, endows the product the effect of health care, which has the advantages of simple and convenient technics and high controllable degree; besides, the tea solves the problem of the traditional zymolysis that easily being affected by environment and largely shortens the ferment period. The product features cool mouthfeel and unsophisticated flavor, which has no the earthy taste of the traditional product.

A pear juice beverage with sobering-up function is prepared from fresh pear juice, Chinese-medicinal extract, granular white sugar, honey, sorbitol, citric acid, edible essence and water through filtering fresh pear juice, concentrating and drying said Chinese-medicinal extract, mixing all together, emulsifying, boiling, homogenizing, loading in containers and sterilizing.

The breath freshening tablet consists of filming agent 40-85 wt%, breath freshening agent 3-25 wt%, emulsifier 10-35 wt% and sweetener 0.3-3 wt%. On being set into mouth, the breath freshening tablet is dissolved immediately to generate aromatic smell, effect of preventing oral cavity diseases and functions of tranquilizing, eliminating bad smell from oral cavity, etc.