84results about How to "Creamy taste" patented technology

The invention discloses an instant solid mango juice drink and a processing method thereof, belonging to the instant drink field. The drink comprises the following components in parts by weight: 20-70 parts of lyophilized mango powder, 10-50 parts of lyophilized honey powder, 20-60 parts of corn non-dairy creamers and 3-20 parts of lyophilized plant spice powder. Each component of the drink is produced by freezing at the temperature below minus 25-35 DEG C in the absence of oxygen in vacuum, the intrinsic shapes are not likely to shrink, the thermosensitive substances are free from damage, the aromatic substances are not likely to be lost and the readily oxidizable substances are not likely to be oxidized; therefore, the shapes, colors, tastes and nutrients of the substances after processing and the fresh products are basically the same, and the drink is good rehydration property and is liable to mass production. Besides, the drink contains the essential vitamins and mineral elements for human bodies, can enhance the human immunity and is a new generation nutritious and healthy drink featuring quick use and convenient carrying.

The invention provides a condiment and its preparing process, wherein each 100 weight parts of the matrimony vine sauce comprises matrimony vine 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The process can prevent the raw material from being destroyed.

The invention discloses a honey pomelo pericarp powder electuary and a preparation method thereof. The honey pomelo pericarp powder electuary comprises debittered honey pomelo pericarp powder, white granulated sugar, maltodextrin, vitamin C and licorice root. The honey pomelo pericarp powder electuary is prepared by adopting the honey pomelo pericarp powder as a main raw material through formula blending, soft material preparation and granulation steps, and maintains the original natural flavor of honey pomelo; a special honey pomelo pericarp debittering step adopted in the invention makes the honey pomelo pericarp powder electuary have a low naringin content; and proper amounts of vitamin C and licorice root are simultaneously added, so powder products have high vitamin C, can be drunk without external heat causing, and can satisfy consumers loving the honey pomelo taste in any season, especially some consumers wanting to whiten and complement vitamin C in delicacy.

The invention relates to the technical field of healthcare food, and specifically discloses a collagen product and a preparation method thereof. The collagen product is prepared from the following components in parts by weight: 20 to 30 parts of milk mineral, 5 to 20 parts of fish collagen peptide, 2 to 10 parts of cherry powder, 1 to 5 parts of noni powder, 0.5 to 5 parts of crocodile peptide, 0.1 to 2 parts of cattle ligament elastin peptide, 25 to 35 parts of maltodextrin and 15 to 25 parts of sorbitol. The collagen product provided by the invention has a synergistic effect in multiple aspects of basic nutrition safeguard, multi-path oxidation resistance, calcium element supplementation and the like through a scientific and reasonable formula, and has multiple healthcare functions on skin, skeletons and the like of a human body.

The invention discloses a dough fermentation method for producing fermented dough products and belongs to the technical field of fermented dough products. The dough fermentation method comprises the step of ultrasonically processing the to-be-fermented dough for 5-50 min under ultrasonic power of 50-1000 W and ultrasonic frequency of 20-100 kHz. According to the invention, compared with common fermentation box for fermenting or natural fermentation, the ultrasonic technology adopted for fermenting the dough can increase the specific volume of the dough products and can enable the internal structure to be more uniform and compact. A test proves that the steamed bun prepared by adopting the ultrasonic technology for fermenting has higher specific volume, higher elasticity and lower hardness than the common steamed bun; the steamed bun tastes soft and dense, is chewy and can meet the sense organ requirements of people living in northern area and taking the steamed bun as staple food.

The present invention relates to milk product and is especially one kind milk powder containing aloe and its production process. The aloe milk powder is produced with aloe gel, fresh milk, animal protein, vegetable fat powder, malt dextrin and sugar in certain proportion. The production process includes cleaning, sterilizing, peeling, slicing, homogenizing and colloid milling aloe to obtain aloe gel; mixing milk, animal protein, vegetable fat powder, malt dextrin and sugar and concentrating the mixture to produce compounded milk; mixing the compounded milk and aloe gel; homogenizing, sterilizing, spray drying, sieving and packing to obtain aloe milk powder. The aloe milk powder thus produced contains rich amino acids, organic acids, minerals, aloe polysaccharide and other nutrients; has the functions of raising body's immunity, resisting senility, resisting tumor, etc. and is suitable for old people and other valetudinarians to eat.

The invention relates to the field of functional foods, in particular to an edible protein, fat and polysaccharide composition and a self-assembling method thereof. The composition provided by the invention comprises protein, polypeptides and fat. Compared with conventional protein powder, the composition provided by the invention is nutrient and balanced. The composition provided by the invention is small in particle diameter, the protein, the polypeptides and the fat are uniformly dispersed, and the distribution of hydrophilic groups of the protein and the distribution of lipophilic groups of the fat are reasonable. When being brewed, the existing hydrophilic groups enable the composition to be easy to dissolve in water, the lipophilic groups enable the composition to easily pass through cell membranes when being absorbed, and nutrient components are easier to absorb. The composition provided by the invention is stable in nature, easy to brew, smooth in mouth feel, and free from the feeling of sand grains. Through detection, the particle diameter of the composition provided by the invention is 300nm-1000nm, and the particle diameters are small and uniform, so that the composition is easier to absorb.

The invention discloses a complex humectant. The complex humectant is prepared from the following constituents in parts by weight: phosphates 70-95, calcium carbonate 2-8, hydrophilic colloids 5-20, maltitol 1-5 and polydextrose 3-8. The invention also provides a preparation method of the complex humectant. According to the invention, through adding a small amount of the complex humectant into cakes, the water holding capacity of the cakes can be kept and the soft and creamy mouthfeel of the cakes also can be retained.

The invention relates to coconut cream and a preparation method thereof, and belongs to the technical field of preparation of cream. The coconut cream comprises coconut syrup, water, modified starch and a polysaccharide macromolecular compound, wherein one or both of the modified starch and the polysaccharide macromolecular compound exist; the modified starch is one or several in any proportion ofhydroxypropyl distarch phosphate, acetylated distarch phosphate and crossbonded starch; and the polysaccharide macromolecular compound is one or several in any proportion of a mixture of agar polysaccharide and agar pectin, and a mixture of carrageenin, xanthan gum and guar gum. The coconut cream can be prepared by a simple method, and is particularly suitable for preparation in families. Finished products cannot bring high heat as animal cream, cannot contain high-concentration trans-fatty acids as plant cream, are free from cane sugar, soft and sweet in mouth feel, and far higher in stability than common coconut cream made in families.

The present invention relates to a flavouring material chesnut cream and its preparation method. The described chesnut cream contains the following components: (by 100 weight portions) 62-85 portions of shelled chesnut, 1-3 portions of lecithin, 20-30 portions of artificial butter, 1.2-1.6 portions of sugar, 0.7-0.25 portion of salt and 15%-20% of water. Said chesnut cream has rich nutrients and its flavour is unique.

The invention relates to instant seafood products, particularly to a sauced octopus preparation method, wherein the sauced octopus food is subjected to sugar-salt balanced sousing and has the special taste through blending. According to the present invention, 0.1-0.3 kg of glucose powder, 0.1-0.5 kg of monosodium glutamate, 0.5-1.5 kg of chilly powder, 0.1-0.3 kg of sesame, 0.05-1 kg of fish oil, 0.5-1 kg of glycine, 0.1-1 kg of maltose, 0.1-0.2 kg of fresh ginger, 0.2-0.5 kg of tomato juice, and 0.15-0.2 kg of white granulated sugar are added by adopting 10 kg of octopus soused with salt and sugar as the reference, and uniform mixing and stirring is performed to obtain the finished product; and the produced sauced octopus has characteristics of rich nutrition, pure taste, and fresh, tender and delicious taste.

The invention discloses an oolong tea shampoo and shower gel and a preparation method thereof. The hair shampoo and shower gel is made of oolong tea, glutinous rice, duckweed, imperina coronata root, mulberry leaves, cassia buliu xing, royal jelly, medical stone, Prepared from Ravenul, PEG‑120 methyl glucose dioleate, disodium cocoamphodiacetate; volatile oil and catechin extract prepared from oolong tea boiled and extracted; prepared by injecting ozone into glutinous rice Glutinous rice juice; the rest of the traditional Chinese medicine components are decocted to prepare a thick paste; the medical stone is crushed to the micron level; the processed raw materials are mixed with other auxiliary materials to make shampoo and shower gel according to the conventional method; the innovative use of oolong tea in the present invention And the active ingredients of a variety of plants, the drug source is rich, the cost is low, and the preparation process is simple. From the perspective of drug compatibility, the combination of cold and heat is flat, suitable for people with various skin types, and can solve the problem while maintaining the original skin care and cleaning performance. A variety of small skin problems, a wide range of applications.

The invention belongs to the technical field of food, and relates to wall-breaking direct drinking particles capable of improving the oropharyngeal microenvironment. The particles are composed of oneor more plant wall-breaking powders and soluble auxiliary ingredients, the size of the wall-breaking direct drinking particles is 60-100 mesh, the weight ratio of the plant wall-breaking powders to the soluble auxiliary ingredients is 1: (1-6), the particle size of the plant wall-breaking powders is less than 75 microns, and medicinal and edible plants of chrysanthemum, honeysuckle and the like are selected. The invention discloses a preparation method for the wall-breaking direct drinking particles. The plant wall-breaking powers and the auxiliary ingredients are mixed, and in a wet or dryingprilling mode, corresponding particles are obtained. The wall-breaking direct drinking particles do not need to be brewed by water for taking and can be directly dissolved in the oral cavity, a usercan directly swallow the particles, the particles fully make contact with the oral cavity and the throat, so that the effect of improving the oropharyngeal microenvironment is good, the taste is good,the mouthfeel and acceptability are improved, the compliance is improved, and the particles are applicable to drinking on different occasions.

The invention discloses a luggage compartment gel cool storage agent including the following raw materials by mass: 5-9% of acrylic acid, 15-21% of sodium chloride, 9-12% of ethyl acetate, 2-6% of nano silicon dioxide, 3-8% of maltodextrin and balance of water. At room temperature, the acrylic acid and the ethyl acetate are added into water, sealed and mixed; the temperature rises up to 40-50 DEG C, then the maltodextrin is added, sealed and mixed, the temperature rises up to 85-90 DEG C, the nano silicon dioxide is added, sealed and mixed, and the luggage compartment gel cool storage agent is obtained by cooling to room temperature. The luggage compartment gel cool storage agent is gelatinous, non-toxic, tasteless, safe, reliable, effective, environmentally friendly, simple in preparation method, wide in raw material sources, and low in cost; the experiment proves that the luggage compartment gel cool storage agent has the appropriate phase change temperature and larger phase change latent heat, the phase change temperature is-10 to 1 DEG C, the phase change latent heat is 260 KJ/Kg-285 KJ/Kg, and the luggage compartment gel cool storage agent is especially suitable for luggage compartments.

The present invention discloses sugar-free osmanthus fragrans flower castanea mollissima sauce and a preparation method thereof. The sugar-free osmanthus fragrans flower castanea mollissima sauce mainly comprises the following raw materials in parts by weight: 18-22 parts of castanea mollissima, 8-12 parts of whipping cream, 8-12 parts of honeyed osmanthus fragrans flowers, and 20-25 parts of a fresh siraitia grosvenorii extract. The prepared castanea mollissima sauce prepared by the preparation method is not agglomerated and hardened and smooth and greasy in mouthfeel. The castanea mollissima contains various amino acids and organic substances and vitamins beneficial to the human body. The castanea mollissima sauce is rich in nutrition, unique in flavor and long in shelf life, can keep the nutrition of the used raw materials not being destroyed, and is simple in the preparation method.

The invention discloses mushroom soybean vermicelli. The mushroom soybean vermicelli is characterized by comprising the following raw materials in parts by weight: 180 to 200 parts of soybeans, 50 to 60 parts of green beans, 30 to 40 parts of glutinous rice starch, 20 to 30 parts of mushrooms, 10 to 20 parts of oyster mushrooms, 10 to 20 parts of bolete, 3 to 4 parts of kudzu vine root, 3.5 to 4 parts of fingered citron, 2 to 3 parts of lucid ganoderma, 2 to 3 parts of salvia miltiorrhiza, 3 to 4 parts of lotus seed cores, 3 to 5 parts of immature bitter orange, 2 to 3 parts of sealwort, 1 to 2 parts of grape leaves, 10 to 15 parts of rice wine, and suitable amounts of sesame oil and water. As edible mushrooms, such as the mushrooms, are added, the mushroom soybean vermicelli disclosed by the invention has a creamy taste and fragrance; the traditional Chinese medicines, such as the kudzu vine root, the fingered citron, the lucid ganoderma and the salvia miltiorrhiza, have the effect of reducing blood pressure and are added into the vermicelli, so that the vermicelli is particularly suitable for hypertensive patients to eat and also can be eaten by people wanting to prevent hypertension.

The invention discloses citrus medica and Chinese yam cheese sticks and a preparation method thereof. The citrus medica and Chinese yam cheese sticks specially comprise 20-40 parts of citrus medica Chinese yam powder, 260-300 parts of cheese, 3-5 parts of lily root flour, 1-3 parts of poria cocos powder, 60-100 parts of milk, 100-120 parts of eggs, 0.1-0.3 part of aloe powder, 20-40 parts of butter, 15-20 parts of lemon juice, 20-40 parts of chocolate, 30-50 parts of xylitol, 5-10 parts of lu'an melon seed tea and 100-120 parts of soda biscuits. The preparation method comprises the steps of performing uniform mixing, performing whipping, performing steaming and roasting, and performing refrigerating, to obtain the citrus medica and Chinese yam cheese sticks. The citrus medica and Chinese yam cheese sticks prepared by the method are rich in nutrients, soft in mouth feel, and moderate in sweet degree, have light Chinese yam taste, and have the efficacy of invigorating spleen-stomach, replenishing qi, maintaining beauty, keeping young and the like.

The invention discloses a fermented soy sauced stewed pigtail and a preparation method thereof. The fermented soy sauced stewed pigtail is prepared by the following steps: fermenting pigtails by staphylococcus pasteuri 4-8 and debaryomyces hansenii W08, and then marinating the fermented pigtails; wherein the preservation number of staphylococcus pasteuri 4-8 is CGMCC No. 12051, and the preservation number of debaryomyces hansenii W08 is CGMCC No. 5770. The preparation method comprises the following steps: mixing staphylococcus pasteuri 4-8 and debaryomyces hansenii W08 to prepare a fermenting liquid; inoculating the fermenting liquid to pigtails to carry out fermentation to obtain fermented pigtails; and marinating the fermented pigtails to obtain fermented soy sauce stewed pigtails. The fermented soy sauce stewed pigtail is low in salt content, contains little nitrite, and has a special fermentation flavor, the preparation technology is simple, and the yield of finished product is high.

The invention discloses a pomelo fragrance Chinese yam buccal tablet and a preparation method thereof. The pomelo fragrance Chinese yam buccal tablet comprises Chinese yam powder, debittered honey pomelo peel powder, maltodextrin, white granulated sugar, high fructose syrup, citric acid monohydrate, licorice root, vitamin C and potassium sorbate. The preparation method of the buccal tablet comprises the following steps: preparing the debittered honey pomelo peel powder, blending according to the above formula, preparing a soft material, granulating and tabletting. The Chinese yam buccal tablet is prepared by using Chinese yam as a main raw material, fully utilizes the edible and medicinal values of Chinese yam, combines the edible values and mouthfeel flavor of honey pomelo, and has the characteristics of appropriate hardness, good disintegration property, low naringin content, and sweet but not oily mouthfeel.

The invention discloses a micro-concentrated probiotic yoghurt rich in bifidobacterium lactis and a preparation method thereof. The yoghurt is obtained by concentration after mixing and fermenting thefollowing components: 0.2-0.5% of resistant dextrin, 0.2-0.5% of soybean peptide powder, 0.03-0.06% of a yeast extract, 2*107-4*107 CFU/g of bifidobacterium lactis, 1*107-2*107 CFU/g of Streptococcusthermophilus, 2*105-4*105 CFU/g of Lactobacillus bulgaricus, and the balance raw milk supplemented to 100%. The invention also optimizes the fermentation process of the yoghurt, and the obtained yoghurt finished product has a protein content of 4.0-5.0%, a fat content of 4.0-5.5%, a milk solid content of 20.0-22.0% and a bifidobacterium lactis content of 0.8-1.2 billion CFU/g. The yoghurt is milky white in color, is smooth and delicate, has rich milk flavor, has dense mouthfeel, is rich in probiotic bifidobacterium lactis, and has good market promotion value.