55results about How to "Delicate and mellow taste" patented technology

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

The invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.

The invention discloses vacant plant capsules made from wall-breaking glossy ganoderma spore powder and a making method of the vacant plant capsules. The vacant plant capsules are prepared from the following raw materials of plant cellulose or water-soluble polysaccharide, edible gelatine or medical gelatin, medical glycerine, pure water, wall-breaking glossy ganoderma spore powder, and a glossy ganoderma extract. The vacant plant capsules are made through the working procedures of preparing sol, cooking the sol, performing stirring, performing cooling for shaping, and then performing simple packaging. In addition, the invention further provides a production and making method of the vacant plant capsules. The efficacies of the vacant plant capsules made from the wall-breaking glossy ganoderma spore powder and other added health-care foods are integrated, so that ordinary crowds or people with delicate constitutions can conveniently absorb various ingredients which are beneficial to human bodies in the wall-breaking glossy ganoderma spore powder when eating one health-care food. The vacant plant capsules made from the wall-breaking glossy ganoderma spore powder, disclosed by the invention, can have a good health-care efficacy level, and are fine, smooth, mellow, sweet, moistening and delicious in mouth feel.

The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

The invention provides a making method for natural fructosan fruit and vegetable soybean milk powder. The method comprises the following steps: (1) grinding soybeans into pulp, namely drying and dehulling soybeans at a low temperature, adding water, heating, performing enzyme deactivation, regulating the pH value to be 6.8-7.0, grinding soybeans into pulp and separating residues, and deodorizing the soybean milk stock solution, thereby obtaining soybean milk; (2) making concentrated carrot juice, namely taking and washing carrots, draining water, adding purified water for pulping, performing accurate grinding, filtering, concentrating, sterilizing, thereby obtaining the concentrated carrot juice for later use; (3) taking 80-87 mass parts of the soybean milk in the step (1), 1-8 mass parts of inulin, 1-3 mass parts of the concentrated carrot juice in the step (2), 1-5 mass parts of concentrated papaya juice, 3-10 mass parts of white granulated sugar and 5-15 mass parts of malt syrup, uniformly mixing, filtering and homogenizing; and (4) concentrating and sterilizing the mixed solution homogenized in the step (3), and then performing spray drying, thereby obtaining the natural fructosan fruit and vegetable soybean milk powder. According to the invention, fine and smooth taste of the soybean milk powder is guaranteed, and the inulin is added to effectively supplement soluble dietary fibers.

The invention relates to a flower fragrance type grape-rose health wine and a preparation method thereof. The method comprises the steps that roses and distilled water are mixed and pulped to obtain rose pulp, the content of SO2 in the rose pulp is adjusted, pectinase is added for dipping, the sugar content is adjusted, the pH value of the rose pulp is adjusted, and fermentation is carried out to obtain rose fermented raw wine; grapes without stems are crushed to obtain grape pulp, the SO2 content of the grape pulp is adjusted, and fermentation is carried out to obtain grape fermented raw wine; the grape fermented raw wine and the rose fermented raw wine are blended and aged to obtain aged wine; the aged wine is subjected to stabilization treatment to obtain the flower fragrance type grape-rose health wine. Grape and rose raw materials are fermented separately, so that generation of a hybrid fragrance is effectively eliminated, the fruity flavor is strong and pure, the taste is mellow and fine, and a wine body is full and complete; the content of phenolic substances such as anthocyanin is increased, the antioxidant is stronger, and the stability of a product is improved.

The invention relates to a buccal tablet containing wall-broken ganoderma lucidum spore powder, honey and propolis. The buccal tablet is prepared by adopting honey granules, propolis granules and wall-broken ganoderma lucidum spore powder as main raw materials through dissolving, cooking, mixing, cooling for molding, buccal tablets slitting and packaging processes. Furthermore, the invention provides a production method of the buccal tablet. According to the buccal tablet, specific effects of wall-broken ganoderma lucidum spore powder, honey and propolis are integrated into a whole, and the active ingredients beneficial to human bodies in the wall-broken ganoderma lucidum spore powder, honey and propolis can be taken conveniently by common people or people with low immunity (weak physical constitution) when those people take a delicious snack food. The buccal tablet contains wall-broken ganoderma lucidum spore powder which can achieve the excellent health-care effect of traditional Chinese medicines, honey and propolis granules, has smooth and mellow taste and sweet after-taste, and is sweet and delicious.

The invention provides fermented walnut soybean milk and a preparation method thereof. The fermented walnut soybean milk comprises the following raw materials in percentage by mass: 1-4% of walnut kernels, 8-13% of soybean milk powder, 7-12% of sugar, 0.37-0.74% of auxiliary materials and the balance of water. The fermented walnut soybean milk is not layered, is not precipitated, and is high in nutrient components and fine and smooth in mouth feel.

The invention relates to the technical field of wine brewing and discloses a dried red pitaya fruit wine and a brewing method thereof. The brewing method of the dried red pitaya fruit wine comprises the following steps of pitaya concentrated juice preparation, non-saccharomyces cerevisiae fermentation, alcohol fermentation, malolactic fermentation as well as clarification and filtering of wine liquid after separation. Non-saccharomyces cerevisiae fermentation comprises the following steps of mixing a sulfur-free pitaya juice and activated non-saccharomyces cerevisiae to prepare a yeast suspension, uniformly mixing the yeast suspension and the pitaya concentrated juice, and performing fermentation. The wine brewing technology comprises multiple fermentation technologies; as the non-saccharomyces cerevisiae fermentation process produces more fragrance and less acid, the wine liquid is rich and pleasant in fragrance; subsequent alcohol fermentation enables the wine liquid to be mellow intaste; and malolactic fermentation enables the taste to be finer and smoother and the equilibrium to be better. Therefore, the dried red pitaya fruit wine prepared by the wine brewing technology is pleasant in fragrance and better in flavor.

The invention discloses a method for producing soft-taste sesame-flavor liquor. The liquor comprises 480-560 parts of sorghum, 120-200 parts of wheat, 80-120 parts of rice, 40-80 parts of corn, 160-208 parts of steamed rice husks and 240-408 parts of mixed distiller yeast. 24-40 parts of the steamed rice husks are mixed into smashed unprocessed food grains to be moistened, cooked and gelatinized; large fermented grains and returned fermented grains of the last turn are taken out of a pond layer by layer, 104-120 parts of the steamed rice husks are stirred into the large fermented grains, and the remaining steamed rice husks serve as returned bottom grains for the next time; 32-48 parts of the rice husks are stirred into the returned fermented grains, sesame-flavor returned raw liquor is obtained after distillation, and returned materials obtained after liquor distillation serve as waste lees; supplemented bottom grains are stirred into the gelatinized raw materials to be ventilated and cooled, the 240-408 parts of mixed distiller yeast are added, mash liquor is poured in, and fermented grains to enter the pond are obtained through accumulation; 24-32 parts of the mixed distiller yeast are added into the returned bottom grains to obtain returned grains to enter the pond, and the returned grains to enter the pond and the fermented grains to enter the pond are placed in the pond to be fermented so that fermentation grains for the next time can be obtained. The technology is simple, and product quality is stable.

The invention discloses a preparation process of semen nelumbinis juice. According to the preparation process, semen nelumbinis is soaked with citric acid water with the mass concentration being 18-24 percent and the ratio of a material to water being 1 to 3, is treated by high pressure treatment for 1-2h at the pressure of 0.55-0.90MPa and is treated by softening treatment, so that the contents of water-soluble calcium, phosphorus and potassium are increased, and the semen nelumbinis juice is liable to be absorbed; by adopting composite amylase of amylase-alpha and amylase-beta with the mass ratio being (8-10) to 1 to treat the semen nelumbinis, starch granule degradation and starch molecule dissolution in the semen nelumbinis juice are accelerated, and long-chain starch molecules which are dissolved out are degraded to a certain degree to form small molecules, so that retrogradation of semen nelumbinis starch marcomolecules in the storage process of a semen nelumbinis juice beverage is effectively prevented, the phenomena of layering and precipitation of the semen nelumbinis juice beverage is prevented from occurring, and the shelf life of a product is prolonged; and the semen nelumbinis juice is fragrant, sweet and sticky in taste, leaves a pleasant taste in mouth, is rich in various essential amino acids to a human body, mineral substances, bioactive factors with a health function to the human body and nutrition and has the nourishing and bodybuilding efficacy of tonifying qi, calming nerves, strengthening spleen and stomach, enriching blood, treating consumption, maintaining beauty, keeping young and the like.

The invention discloses a making method of a purple sweet potato and soybean high-protein composite beverage. The making method comprises the following steps of (1) soaking soybeans in a vitamin C solution, taking out the soaked soybeans, cleaning the taken-out soybeans with water, then adding the cleaned soybeans to water, cooking the soybeans at 100 DEG C for 2h, taking out the cooked soybeans,performing pulping, and performing filtration so as to obtain soybean milk; (2) thoroughly cleaning purple sweet potatoes, performing peeling, performing dicing, performing cooking in water of 100 DEGC for 20-50min, performing cooling, performing direct pulping, and performing filtration so as to obtain purple sweet potato juice; (3) thoroughly cleaning fructus momordicae, performing soaking in acane sugar solution of which the mass concentration is 1% for 2h, performing pulping, and performing filtration so as to obtain fructus momordicae juice; (4) mixing the soybean milk with the purple sweet potato juice and the fructus momordicae juice, performing stirring, and performing ultrasonic dispersion; (5) performing homogenizing; and (6) performing sterilization, and performing packaging.The purple sweet potato and soybean high-protein composite beverage provided by the invention is free from additives, and appropriate in sugariness, is in a uniform fluid state, and is free from precipitate, free from impurities, fine, smooth and mellow in mouth feel and high in protein content.

The invention belongs to the technical field of functional food and relates to calcium-rich instant egg white powder and a preparation method thereof. The preparation method comprises technical processes of preparation of main materials, preparation of egg white peptide calcium chelate, blending of main and auxiliary materials, low-temperature superfine grinding and high-temperature sterilization. The auxiliary material components in the calcium-rich instant egg white powder comprise, in percentage by weight of the main materials, 4%-6% of the egg white peptide calcium chelate, 3%-5% of maltodextrin, 0.5%-5% of sucralose and 0.2%-0.5% of perfume. The calcium-rich instant egg white powder which can supplement calcium and high-quality amino acid, is instant when made, has light yellow color, tastes fine and mellow and is easy to digest by the human body is prepared while the problem of lower calcium absorption rate is solved.

The invention discloses cold resistant mucor rongensis and application thereof in production of fermented green bean curd and belongs to the technical field of biology. Mucor rongensis is isolated from a fermented bean curd production workshop, is a new mucor species, and has a strain original number of CICC 41726 and a strain preservation number of CGMCC No.17468. According to the fermented greenbean curd production strain and process, the fermented green bean curd produced by utilizing the method has unique flavor and rich taste.

The invention discloses a chili red-bean cake and a preparation method thereof. The chili red-bean cake comprises the following raw materials in parts by mass: 400-430 parts of fresh chili, 155-175 parts of Chinese dates, 1050-1100 parts of red beans, 490-530 parts of soft sugar or xylitol, 150-170 parts of water, 5-10 parts of salt and 1-10 parts of flavoring essence. The preparation method comprises the following steps: removing seeds and stems of the fresh chili, and mixing the fresh chili, the red beans and the Chinese dates in a specific ratio to obtain the chili red-bean cake with nice appearance, bright and attractive color, sweet, refresh, rich and smooth taste and rich nutritional components of chili. According to the chili red-bean cake, chili is adopted for the first time as a main raw material to prepare snack foods, and the application field of chili is broadened. The chili red-bean cake does not contain any preservative, can be stored for a long time at normal temperature, has the advantages of edible safety and wide practicality when serving as chili deep processing products, and has high additional value and industrial value.

The invention discloses a chocolate yoghourt block which comprises the following raw materials in percentage by mass: 48.98 to 65.49 percent of raw milk, 6.85 to 9.17 percent of cane sugar, 1.96 to 2.62 percent of arabinogalactan, 2.40 to 2.96 percent of skimmed milk powder, 1.52 to 2.03 percent of desalted whey milk powder, 0.15 to 0.32 percent of resistant starch, 0.0020 to 0.0032 percent of leavening agent, 0.08 to 0.13 percent of pectin, 15.09 to 28.41 percentof chocolate and 0 to 11.5 percent of water. The raw milk is one or two of fresh milk and whole milk powder reconstituted milk; the chocolate is liquid; wherein the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The chocolate yoghourt block disclosed by the invention is savoury, mellow and fine in mouth feel, natural in flavor, high in nutritional value and long in shelf life.

The invention discloses selenium-enriched probiotic growing and fattening pig feed keeping metabolic balance and a preparing method thereof. The selenium-enriched probiotic growing and fattening pig feed is characterized by being prepared from, by weight, 500-550 parts of corn kernels, 100-120 parts of coarse cereal flour, 100-120 parts of alfalfa meal, 5-6 parts of alfalfa saponin, 20-23 parts of selenium-enriched probiotics, 15-18 parts of salt, 100-120 parts of vinasse, 30-35 parts of broad bean flour, 10-12 parts of pericarpium citri reticulatae, 20-25 parts of folium ginkgo, 10-12 parts of semen cassiae, 30-35 parts of almonds, 15-18 parts of lophatherum gracile, 5-6 parts of fresh lemon slices, 10-12 parts of lotus leaf powder, 10-12 parts of lilies, 30-35 parts of tomato sauce and 20-23 parts of syrup. The selenium-enriched probiotic growing and fattening pig feed keeping metabolic balance has the advantages of having comprehensive nutrition, savoury, mellow, fine and smooth mouthfeel and a uniform orange color, and the effective ingredients have the effects of keeping metabolic balance, improving immunity, increasing appetite, diminishing inflammation, decreasing internal heat and the like.

The invention discloses a preparation method for a golden camellia solid beverage. The preparation method comprises the following steps: selecting raw materials; airing; deactivating enzymes; protecting green; removing bitterness; drying; smashing. The solid beverage prepared according to the invention has the characteristics that the original bitterness is removed through the steps of deactivating enzymes, protecting green, and the like, original emerald green color of golden camellia is maintained, grains are uniform, and the solid beverage is fragrant, has the flavor of dimethyl sulfide andtastes fine, smooth and mellow; the golden camellia solid beverage has high oxidation resistance, has an excellent removing effect to DPPH free radicals and ABTA free radicals and has an excellent reduction effect to ferric ions. The characteristics of golden camellia are fully utilized by the preparation technology according to the invention; leaves after deactivation of enzymes are directly taken as raw materials; production process of tea solid beverages is simplified; process flow is shortened; energy and cost are saved; nutrient substance loss is reduced; active ingredients, such as teapolyphenol and amino acids, in tea leaves are extremely maintained; the golden camellia resource is reasonably utilized; a new method is supplied for development of golden camellia.