51results about How to "Delicate and refreshing taste" patented technology

The invention relates to an orally-disintegrating-tablet-type smokeless tobacco product containing tobacco ultra-micro powder and a preparation method thereof, belonging to the technical field of smokeless tobacco processing. The smokeless tobacco product is made of the following raw materials by weight percentage: 30-70 percent of tobacco ultra-micro powder with grain size being smaller than or equal to 10mum, 20-50 percent of xylitol, 1-10 percent of water-soluble starch, 1-10 percent of bonding agent, 0.5-10 percent of composite vitamin, 1-10 percent of plant extract, 0.01-2 percent of edible essence, 3-10 percent of sodium hydrogen carbonate, 2-5 percent of citric acid and 0.3-5 percent of magnesium stearate. The preparation method comprises the steps of micro powder processing, raw material component mixing, soft material preparation and drying, particle processing and tablet pressing after the particles are uniformly mixed with the citric acid, the sodium hydrogen carbonate, the edible essence and the magnesium stearate. After tobacco is micro-powdered, the dissolution rate of active components is improved; the product melts in the mouth, the taste is fine, the human body absorption rate is improved and the cost is saved; the product is naturally disintegrated in the mouth during chewing, a unique pleasant sense can be produced during disintegration and the taste is refreshing and fine.

The invention provides composite minced meat and a processing method. The processing method comprises the steps of: preparing minced meat by comprehensively utilizing bodies of livestock, poultry and fish as raw materials, then uniformly stirring with glutaminetransaminase as a cross-linking agent and spice and seasoning to respectively prepare composite minced livestock meat, minced poultry meat or minced fish meat, wherein the bodies are the trunk parts except the head, feet and viscera, the spice is white pepper and thirteen-spice powder, and the seasoning is monosodium glutamate, salt and fish juice. The processing method comprises the steps of: (1) pre-processing meat skin; (2) pre-processing bone mud; (3) mincing meat and mixing; (4) adding auxiliary materials; (5) cooking; and (6) obtaining a finished product. The prepared minced meat product is bright in color, fine, tender and smooth in taste and rich in nutrients; lean meat, fat, skin and bone of livestock, poultry and fish are better use, the effects of the rich nutrients in the tissues of the meat are exerted fully; and the composite minced meat can be sufficiently matched with raw materials of agricultural products to form a series of minced meat products.

The invention discloses a preparation method of low-fat mayonnaise. The low-fat mayonnaise is prepared from following mixed raw materials: egg yolk, vegetable oil, a food thickening agent, a flavoring agent and a preservative, and is characterized in that the mixed raw materials also comprise micro-nano wheat bran cellulose suspension liquid with a solid content of 1-5%, wherein the adding amount of the micro-nano wheat bran cellulose suspension liquid is 9-40% of the total mass of the mixed raw materials; the adding amount of the vegetable oil is 39-70% of the total mass of the mixed raw materials. The low-fat mayonnaise is more suitable for people with hyperlipidemia or obesity; a gel network structure formed by the combined action of the micro-nano wheat bran cellulose and the thickening agent in the components can slow down the movement of oil droplets so as to enable the whole system to be more stable; the micro-nano wheat bran cellulose also can further improve the stability of the system by means of weak flocculation thereof and a filling effect for an oil-water interface, thus being more beneficial to long-term storage and flavor maintenance. The low-fat mayonnaise has a weak gel structure, has thixotropy and is better in viscoelasticity, thus being finer and smoother as well as tastier and more refreshing when being eaten.

The invention discloses lactobacillus acidophilus fermented milk and a preparation method thereof, and relates to the lactobacillus acidophilus fermented milk in the technical fields of microbial fermentation and food processing. Firstly, the lactobacillus acidophilus fermented milk mainly comprises the following components by mass percent: 64-92% of raw milk, 3-6% of white granulated sugar, 4-8% of high fructose corn syrup, 0.1-20% of fruit juice and/or confiture, 0.1-0.3% of buffer salt, 0.1-1.0% of trehalose and 0.1-1.0% of bioactive peptide; secondly, the lactobacillus acidophilus fermented milk is fermented by using a single strain of lactobacillus acidophilus; the inoculation quantity is 1*10<6> to 1*10<7> CFU/g; thirdly, a proper thickener is added. The method comprises the following steps: (1) burdening for the product; (2) homogeneous sterilization; (3) product fermentation; (4) stirring or turning over a jar to cool; (5) bulking the product and cooking after refrigerating. Compared with the prior art, the bacteria content of the lactobacillus acidophilus disclosed by the invention is obviously improved; the fermentation time of the product is shortened; the product is exquisite and fresh in taste, and good in flavor.

The invention discloses application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes. The invention further discloses a formula and process of making the low-fat cakes, the yoghourt and the yoghourt cakes. The taste of food is improved by adding the maltodextrin. The made cakes, the yoghourt and yoghourt cakes have the advantages of being low in fat, low in sugar, appropriate in egg flavor, light and sweet in taste, reasonable in nutritional structure and the like. According to the application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes, no chemical additive harmful to the human body or containing potential harmful components such as baking powder and emulsifying agents is added, the required raw materials are easy to obtain, the cost is low, the processing process is easy and controllable, and large-scale production is facilitated.

The invention discloses a dumpling, comprising dumpling wrapper and dumpling filling, wherein green vegetable juice is added in the dumpling wrapper, the dumpling filling is prepared by the following components in parts by mass: 500-600 parts of pork, 50-100 parts of pork skin, 50-80 parts of celery, 100-120 parts of silk noodles, 60-80 parts of mushroom, 80-90 parts of bamboo shoots, 10-15 parts of salt, 6-8 parts of monosodium glutamate, and 8-10 parts of thirteen-spices; and the quick-frozen dumpling provided by the invention is delicate and delightful, chewy and rich in nutrition.

The invention discloses a frozen drink and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following raw materials: 7-25wt% of sugar, 0-12wt% of edible fat and oil, 0-14wt% of a protein dairy product raw material, 0-15wt% of other solids, 0.3-4wt% of fiber jam, 0.1-0.3wt% of thickening agents, 0-0.25wt% of an emulsifier, 0-0.06wt% of a sweetening agent, 0-0.3wt% of an acidity regulating reagent, 0.01-0.2wt% of edible essence and pigment and the balance of water, wherein the thickening agent is selected from at least two of locust beangum, carrageenan and xanthan gum. The frozen drink has good taste and mouthfeel, a product has a soft fruity flavor and natural fragrance, the jam fibers in the product can be uniformly distributed,and the product has good real sense of fruits and delicate and refreshing mouthfeel and is non-sticking to the mouth.

Belonging to the technical field of wine brewing, the invention particularly relates to a preparation method of rosa sterilis honey fruit wine. The method includes the steps of: (1) raw material treatment; (2) juice taking; (3) fermentation liquor adjustment; (4) yeast inoculation; (5) primary fermentation; (6) clarification; (7) ageing; (8) blending; and (9) filtering and bottling: filtering theblended fruit wine by a filtering instrument, and then performing bottling. The rosa sterilis honey fruit wine provided by the invention adopts rosa sterilis and honey as the raw materials, wherein the rosa sterilis is rich in nutrition, contains a lot of vitamin C and polyphenol, has strong fragrance, is coordinated with the mellow and sweet taste of honey, so that the wine body is clear and bright, has harmonious fragrance, delicate and refreshing taste and moderate acerbity, the fruit wine having harmonious fruit fragrance, honey fragrance and wine fragrance is unique in flavor, has low alcoholic strength, more conforms to the development trend of massive health, and is suitable for people of all ages to drink.

The invention relates to a powder spray agent containing tobacco components. The powder spray agent is composed of main materials and auxiliary materials, wherein the main materials include any one of tobacco raw material powder or tobacco extract powder, lactose, fructus corni, licorice powder and water-soluble starch, and the auxiliary materials include a sweetening agent, salt, a flavoring agent and citric acid. The invention further relates to a preparation method of the powder spray agent containing the tobacco components. The powder spray agent containing the tobacco components is sprayed into an oral cavity in the state of powder when being used, and the powder spray agent is refreshing and fine in taste and fresh in breath and has the effects of cooling and promoting salivation, so that a user can be satisfied by a feeling like a traditional cigarette. The product has the advantages of easiness in manufacturing, simplicity and convenience in carrying, storage and eating, does not limited by places and is an ideal novel tobacco product.

The invention discloses a manufacturing method of a fried glutinous pudding with a glutinous rice taste. The fired glutinous pudding is composed of wrapper and stuffing. The manufacturing method comprises the following steps: (a) preparing the wrapper: pouring minced fillet into a chopping and mixing machine, chopping the minced fillet until no hard particle exists, adding auxiliary materials and emulsified salad oil into the machine, chopping and evenly mixing the materials until the mixed materials are turned into smooth and fine paste, wherein the minced fillet accounts for 60 to 80% of the total weight of the wrapper, the emulsified salad oil accounts for 2 to 10% of the total weight of the wrapper, the balance is auxiliary materials, the auxiliary materials are added in twice, 10 to 80% of the total weight of the auxiliary materials is added before the addition of the emulsified salad oil, and the rest auxiliary materials are added after the addition of the emulsified salad oil; (b) preparing the stuffing: adding fried glutinous pudding powder and glutinous rice flour into a pulping machine, pulping and evenly mixing the fried glutinous pudding powder and glutinous rice flour, adding auxiliary materials, keeping on pulping until the mixed materials are turned into particle-free, smooth and fine paste, wherein the fried glutinous pudding powder accounts for 47 to 53% of the total weight of the stuffing, the glutinous rice flour accounts for 37 to 43% of the total weight of the stuffing, and the balance is auxiliary materials; (c) forming: forming and cutting into slices by using a forming machine; (d) steaming and boiling; (e) cooling. The produced fried glutinous pudding with a glutinous rice taste has the advantages of fine and fresh taste, unique flavor, safety, and hygiene.

The invention discloses heat-clearing and throat-nourishing buccal tablets and a preparation method thereof. Each buccal tablet comprises the following raw materials in parts by weight: 13-15 parts of licorice, 5-7 parts of phyllanthus emblica, 20-30 parts of mint, 9-11 parts of reed rhizome, 5-6 parts of schisandra chinensis, 3-5 parts of platycodon grandiflorum flower, 5-10 parts of cinnamon, 10-12 parts of jasmine, 5-7 parts of mottled bamboo root, 4-6 parts of cluster mallow fruit, 2-4 parts of rohdea japonica, 4-6 parts of corn stigma, 3-5 parts of madder, 5-7 parts of bitter gourd root, 4-6 parts of circium japonicum, 40-50 parts of maltodextrin, 2.5-3.0 parts of aspartame, 1.8-2.5 parts of ethyl cellulose and 1.0-1.5 parts of magnesium stearate. The buccal tablets are uniform in color and good in hardness; after being orally taken, the buccal tablets are strong in tea fragrance, fine in taste, cool and delicious; in addition, the buccal tablets, added with traditional Chinese medicine extracts such as the licorice, the mint and the jasmine, have certain heat-clearing and throat-nourishing effects; after the buccal tablets are taken for a long time, the effects of nourishing throat, clearing heat, stopping pain, relieving cough and diminishing swelling can be effectively achieved; particularly, a better curative effect is provided for a chronic pharyngitis patient who takes the buccal tablets for a long time.

The invention, which relates to the technical field of beverage processing, provides a preparation method of pitaya juice. The preparation method of the pitaya juice comprises the following steps: (1), carrying out pitaya pretreatment; (2), carrying out peel treatment; (3) carrying out pulp treatment; (4), carrying out juice blending; (5), carrying out juice treatment; and (6), carrying out filling and sterilization. The pectin and haematochrome in peels are extracted as additives to prepare pitaya juice, so that waste is turned into wealth and the comprehensive utilization rate of pitaya is greatly increased; and the prepared pitaya juice is clear and bright in color and luster, refreshing and fine in taste, uniform and stable in juice state and harmonious and rich in aroma.

The invention discloses a processing technology of a dried meat floss cake with blueberry sandwich. The dried meat floss cake is prepared from, by weight, 200-300 grams of low-gluten flour, 400-500 grams of eggs, 60-70 grams of corn oil, 100-150 grams of fresh lemons, 200-250 grams of mint leaves, 60-70 grams of milk, 50-80 grams of baking powder, 30-40 grams of dried meat floss, 150-200 grams ofcream, 20-30 grams of blueberry jam, 150-200 grams of white granulated sugar, 260-360 grams of butter, 150-200 grams of cream cheese, 80-100 grams of powdered sugar and 5-10 grams of white sesame seeds. The processing technology of the dried meat floss cake with the blueberry sandwich has the advantages that the blueberry jam is combined with the dried meat floss to serve as the sandwich of the cake, the taste is unique, healthy and nutritious raw materials are adopted, mint super-fine powder is introduced, and the unique aroma and refreshing taste of mint are utilized to neutralize the sweetness of the cake, so that the cake is fine and smooth in taste, refreshing and delicious, has the effects of clearing heart, brightening eyes, soothing the liver and promoting the circulation of qi, and has very high nutritive value.

The invention discloses ice sand capable of being taken by a scoop, wherein the raw materials comprise, by weight, 1-20% of white granulated sugar, 15-45% of fructose syrup, 5-20% of maltose, 0.2-0.5%of a compound stabilizer, and the balance of ice particles. According to the present invention, the ice sand capable of being taken by the scoop and prepared from the components can be taken by the scoop at the low temperature, has characteristics of fluffy structure, no sticking and fine and refreshing taste, and can maintain good performance in the case of the storage temperature fluctuation, has good melting resistance, and does not melt at a room temperature, wherein the ice particles are not easily stick.

The invention discloses a method for processing candied preserved emblica officinalis, and belongs to the field of food processing. The method is characterized by comprising technological processes of material selecting, washing, airing, salting, cleaning, pickling, sugar tossing and sugaring. The method has the advantages that the candied preserved emblica officinalis is emerald green, crisp, tender and juicy and has fine, smooth and refreshing taste, unique flavor of emblica officinalis and strong fruit aroma; the candied preserved emblica officinalis is low in calorie and fat content and favorable for clearing heat, cooling blood, promoting digestion, strengthening spleens and promoting production of body fluid to relieve thirst, and is nutritious and healthful green food, and effects of resisting inflammation, oxidation and senescence and protecting livers can be realized by the candied preserved emblica officinalis.

Disclosed is chitosan chewing tablet and its preparation method, wherein the tablet comprises chitosan and pre-gelatinated modified starch, whose weight proportion is 10-30 parts and 20-40 parts.

The invention provides a radix millettiae speciosae and green tea beverage and a preparation method thereof and relates to the technical field of beverage processing. The radix millettiae speciosae and green tea beverage is prepared from, by weight, 80-120 parts of a radix millettiae speciosae extract, 50-70 parts of green tea soup, 2-8 parts of passion fruits, 0.5-2 parts of kumquats, 0.5-3 partsof emblic leafflower fruits, 2-8 parts of fructus momordicae, 0.5-3 parts of citrus embryos and 0.5-2 parts of kapok. The radix millettiae speciosae and green tea beverage is fresh and fine in mouthfeel, slightly bitter in taste and sweet in aftertaste, the lowest content of two main effective components, namely radix millettiae speciosae polysaccharide and tea polyphenol, in a 500 mL bottled beverage is determined, and the functionality, mouthfeel and flavor of the beverage are improved by adding the raw materials such as passion fruits, kumquats, emblic leafflower fruits, fructus momordicae, citrus embryos and kumquats.

The invention discloses a method for preparing corn juice by multistage cell disruption. The method comprises the following steps: step 1, pulping: carrying out low-temperature superfine grinding on the unfrozen and cleaned corn kernels until the particle size is 50-80 microns; step 2, ultrasonic wall breaking: mixing the crushed corn in the step 1 with water according to a material-water ratio of1:1 to 1:5 (g/mL), and carrying out ultrasonic crushing for 5-25min; step 3, enzymolysis: adding alpha-amylase and beta-glucanase into the material obtained in the step 2, and carrying out enzymolysis; step 4, mixing flavor substances, a sweetening agent and a stabilizing agent to obtain a mixed solution; step 5, mixing and homogenizing: mixing the materials prepared in the step 3 and the step 4,performing stirring for 10-20 minutes at a speed of 1000-3000 revolutions per minute, and performing homogenizing for two times after uniform mixing; and step 6, sterilizing the homogenized material,deactivating enzyme, and performing filling to obtain target corn juice. Through cooperation of multiple crushing and synergistic enzymolysis of the alpha-amylase and the beta-glucanase, the preparation process is simple and convenient, and the corn juice with stable quality is prepared.