599results about How to "Delicate and smooth taste" patented technology

The invention relates to soluble dietary fiber fruit and vegetable meal replacement powder and a preparation method thereof, in particular to dietary fiber fruit and vegetable meal replacement powder capable of adjusting in-vivo nutrient balance and inhibiting in-vivo fat accumulation and a preparation method, and belongs to the technical field of nutrition and health-care food. The dietary fiber fruit and vegetable meal replacement powder is characterized by consisting of the following components in percentage by weight: 10 to 60 percent of refined konjac powder, 15 to 50 percent of soybean dietary fiber powder, 5 to 15 percent of polydextrose, 10 to 20 percent of coix seed powder, 10 to 20 percent of yam powder, 0 to 2 percent of seasoning, and 0 to 5 percent of vitamin B. The soluble dietary fiber fruit and vegetable meal replacement powder prepared by the method is fine and smooth in mouthfeel, good in brew-up performance and rich in nutrition, and has multiple health-care effects of clearing intestines and stomach, reducing three highs, preventing obesity, whitening and moistening skin and the like.

The invention discloses soybean protein jelly and a preparation method thereof. The jelly drink comprises the following formula components: 1 to 10 weight / volume percent of soybean protein, 6 to 12 percent of weight / volume percent of sugar, 0.05 to 2 weight / volume percent of stabilizer, 2 to 10 weight / volume percent of juice, 0.1 to 0.8 weight / volume percent of acidity regulator, 0.05 to 0.2 weight / volume percent of essence and the balance of water. The soybean protein jelly is nutritional edible jelly, can be directly poured out and eaten and is safer to eat.

The invention provides a preparation method of room-temperature yoghourt. The preparation method comprises the following steps: mixing materials to obtain a mixed material solution; carrying out heat treatment on the mixed material solution under the temperature ranging from 110 DEG C to 140 DEG C until the thermotropy rate of whey proteins in the mixed material solution is up to or more than 89% to obtain a heat-treated material solution; inoculating lactic acid bacteria into the heat-treated material solution and fermenting to obtain a fermented material; sterilizing the fermented material. The room-temperature yoghourt prepared by the method is good in stability and has a fine and smooth mouth feel and a mellow flavor. The invention further provides the room-temperature yoghourt produced by the method.

A long-thread vermicelli food with fine and refreshing enjoyment and high nutritive value is prepared from edible fungus, vegetative starch and conventional food additive. Its preparing process is also disclosed.

The invention discloses a preparation method for coarse grain rice noodles. The preparation method comprises the following steps of (1) mixing raw materials of rice and coarse grains according 55-75% by weight of the rice and 25-45% by weight of the coarse grains; (2) adding water to adjust water content in powder so as to make the powder accounts for 35-45% of a total weight of rice pulp, adding a quality improver with an amount of 0.3% of the total weight of the rice pulp, stirring and mixing uniformly to form powder base, performing early steam by passing through steam to make the gelatinization degree of the powder base reach 70-80%; (3) putting the powder base into a rice machine to extrude noodles, re-steaming for 8-12 minutes, cutting the re-steamed rice noodles into sections; and (4) sending the cut rice noodles into a drying oven, drying the rice noodles, controlling the water content within 11-13 wt%, and cooling the dried rice noodles to obtain the coarse grain rice noodles. The preparation method can increase preparation efficiency of the rice noodles and at the same time, reduces water consumption and energy consumption in the preparation process.

The invention relates to the field of food processing and in particular relates to whole-grain health tea and a manufacturing method thereof. The whole-grain health tea is prepared from the following raw materials in parts by weight: 10-35 parts of peanuts, 10-35 parts of oat, 5-20 parts of sesame, 5-20 parts of flaxseed and 5-20 parts of buckwheat. The whole-grain health tea is prepared by adding the previous raw materials into 0.7-1.2L of drinking water at the temperature of 100 to 110 DEG C. The whole-grain health tea provided in the invention is mellow and smooth in taste and has the effects of coordinating intestines and stomach, cleaning blood, changing acidic body, tonifying spleen and nourishing stomach and building body and beautifying. The whole-grain health tea is high in cellulose content and can promote intestinal tract movement and prevent constipation. Any additive is not added into the tea, and the tea is the best natural and nutrient drink suitable for people of all ages.

A nutritive oats cellulose in the form of chewing tablet for decreasing blood sugar, and blood fat, beautifying skin, etc is prepared from oats bran, wheat bran, wolfberry fruit, wild grape seed, chrysanthemum flower powder, guar gum, honey, oligose and cyclodextrin.

The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The invention discloses a puffing combination pump apparatus used for ice cream makers. The apparatus comprises fixed boxes, combination pumps arranged in the fixed boxes, tee pipe joints, and feeding assemblies and discharging assemblies which are respectively connected with the combination pump; and every combination pump comprises a liquid pump and an air pump which are integrated into one, the feeding openings of liquid pumps are connected with the feeding assemblies, the discharging openings of liquid pumps are in threaded connection with the tee pipe joints, and the air outlets of the air pumps are connected with the discharging assemblies through the tee pipe joints. The puffing combination pump apparatus can effectively improves the puffed rate of ice cream to 55-65%, has a very substantial and stable puffing effect, makes ice cream made by using the apparatus have fine, soft and smooth mouthfeel, and has the characteristics of simple structure, low cost, convenient cleaning and detaching, good reliability, greenness and environmental protection. The invention also discloses an ice cream maker.

The invention relates to moon cakes having high fiber content and process for production, wherein the raw materials of the moon cake cladding comprise the following ingredients (by weight ratio): black wheat 20-30%, oat 5-10%, soybean 5-10%, indica rice 10-20%, maize 10-20%, vegetable fat 10-20%, white sugar or xylitol 10-15%, water 20-25%. The stuffing of the moon cakes comprises the following ingredients (by weight ratio): base stuffing material 40-48%, konjak cellulose 1-3%, fruit and vegetables cellulose 2-3%, soybean cellulose 3-5%, corn cellulose 1-3%, vegetable fat 15-20%, white sugar or xylitol 10-15%, water 20-25%. The weight of the cladding amounts to 20-30% by weight of the total weight of the moon cakes, the weight of the stuffing amounts to 70-80% by weight of the total weight of the moon cakes.

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

The invention discloses a compound side crops milk beverage which is complemented with high dietary fiber, protein and linoleic acid by using oat as the raw material together with side crops containing high protein and high grease such as white sesame seed, soybean, peanut, and the like. The production method utilizes baking incensing technique, emulsifying colloid compound, glue rubbing technique, high-pressure uniform technique and high-pressure sterilizing technique, to completely maintain the nutrition constituents such as dietary fiber in oat, linoleic acid and protein in white sesame seed, soybean, peanut, and the like, efficiently remove the fishy smell of the soybean and the fresh smell of the peanut and increase the compound fragrance of the products. Without adding essence and preservative, the oat compound side crops beverage of the invention contains more nutrition, is more natural and has a function of health protection. The faint scent of oat and the baking fragrance of white sesame seed, soybean and peanut are completely mixed, so the beverage is smooth, fragrant and sweet, is fit for all kinds of customers, can be drunk in four seasons, can be drunk for quenching thirst and can be applied as the breakfast drinking for supplying dietary fiber and protein.

The invention relates to a stabilizer composite and the application thereof, in particular to a stabilizer composite for dairy food and the application thereof, which belongs to the food technology field. The stabilizer composite comprises the following components by the weight proportion as follows: carrageenan 0.5-2, pectin 0.5-2, and carob bean gum 0.1-1. The stabilizer composite has the advantages that milk proteins can be stabilized efficiently, protein flocculation and precipitation can be prevented efficiently; the product containing up to more than 1% protein tastes soft and smooth and can be directly eaten with spoons or straws. Hot filling means or cold filling means at moderate temperature can be adopted when filling, and the product for sale can be stored at normal or cold temperature.

A preparation technology of a pulp ice cream belongs to the technical field of cold drink manufacturing. The ice cream comprises raw materials of pulp, light cream, pure milk, purified water and ice cream powder. A raw material proportion is as below: 200 g of fruit granules, 200 g of light cream, 600 g of pure milk, 1000 g of purified water and 500 g of ice cream powder. The invention has beneficial effect that the ice cream has maintained fine and smooth mouthfeel, efficacies of cooling, preventing diseases, expelling toxin, clearing throat, promoting the secretion of saliva and beautifying, and also has tasty pulp flavor and health care effect.

The invention provides an acidic dairy dessert and each 100 parts by weight of raw materials used for preparing the acidic dairy dessert comprise 35.0 portions to 80.0 portions of liquid milk, 4.0 portions to 20.0 portions of sweet substances, 0.1 portion to 5.0 portions of stabilizing agent, 0.2 portion to 0.7 portion of acidity regulator and 1.0 portion to 3.0 portions of coarse grains. The coarse gain comprises corn and beans; and the acidic dairy dessert provided by the invention has a shelf life of more than six months at normal temperature and the product of the acidic dairy dessert keeps uniform and stable and is applicable to industrialized production.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

The invention provides a method for preparing gold noodles. With the adoption of the method, high lysine superfine corn starch, degreased soybean meal, high gluten wheatmeal, fresh hen eggs, grain milk powder, soy protein, lactalbumin, konjak powder, potato starch, vital gluten, edible salt, a thickening agent (407 carrageenan) and a thickening agent (415 xanthan gum) are taken as raw materials. The method comprises the following steps: directly grinding high lysine corns, wheat and degreased soybean; uniformly mixing the obtained high lysine superfine corn starch, degreased soybean meal and wheatmeal with other raw materials according to a certain ratio; adding water to make dough; and then carrying out the processes of combining, rolling, cutting into strips and drying and the like. The gold noodles have the characteristics of natural raw materials, comprehensive and balanced nutrition, and matched coarse grain and refined grain, thereby being beneficial for health; and the noodles are thin and smooth, golden in color, and golden silk type in shape, and the noodles are chewy and no thick soup is produced after the noodles are cooked thoroughly.

The invention discloses a ginger juice beverage with blood enriching and face nourishing efficacy. The ginger juice beverage comprises, by weight, 180-200 parts of ginger, 7-9 parts of brown sugar, 16-20 parts of red date, 7-10 parts of wolfberry fruit, 3-5 parts of water caltrop powder, 3-4 parts of tremella powder, 2-3 parts of cinnamon powder, 15-20 parts of honey, 20-30 parts of a Rosa roxburghii juice, 5-7 parts of Poria cocos, 4-6 parts of Rhodiola rosea, 0.2-0.4 parts of guarana extract, a proper amount of citric acid, a proper amount of alpha-amylase and a proper amount of angel sweet sake koji. Active carbon is adopted to adsorb pungent smell in ginger, and a tiny amount of liquor aroma is generated in a semi-fermentation mode, so the ginger juice beverage has the characteristics of delicate fragrance, tastiness, and fine and smooth mouthfeel; and red date contains abundant proteins and vitamins, sugar can enrich blood and nourish faces, wolfberry contains abundant carotene, various vitamins, and calcium, iron and other nutrients, and the red date, sugar and the wolfberry fruit are matched with Poria cocos and Rhodiola rosea to realize the blood enriching and face nourishing efficacy.

The invention relates to an ultra-low calorie health-care type soluble drink mate and a preparation method thereof. The drink mate comprises the following food raw materials and food additives in percentage by weight: soyabean lecithin, sodium casseinate, grape seed extract (containing more than or equal to 30 percent of grape polyphenol and more than or equal to 60 percent of oligomeric proanthocyanidins in percentage by mass), stevioside containing more than or equal to 80 percent of RA, sodium stearoyl lactylate, molecular distilled monoglyceride, sodium citrate, disodium hydrogen phosphate, sodium alginate, carrageenan, edible essence, silicon dioxide, and the like. The preparation method comprises the following steps: blending the materials, dissolving, emulsifying, homogenizing, spray drying, cooling regularly, sieving, metering and packaging. The invention has simple process, stable product quality and high nutritional value. The ultra-low calorie health-care type soluble drinkmate integrates the nutritional values of the soyabean lecithin, the stevioside containing more than or equal to 80 percent of RA, the sodium casseinate and the grape seed extract, has unique taste, smooth and fine mouthfeel and thick fragrance, does not contain trans fatty acid and is a novel ultra-low calorie health-care type soluble drink mate.

Technologically, the present invention utilizes biological enzyme to liquefy and saccharify starch in buckwheat and corn material and homogenizes in a ultrahigh pressure nano level homogenizer so as to reserve the diet fiber, flavone, protein and other nutrient components in buckwheat and corn while avoiding starch aging, deposition, layering and other problems. By means of adding milk material, bifidobacterium proliferating factor, fruit acid and other fixings, the buckwheat-corn milk beverage has rich nutrients and certain disease preventing health functions. It has the fragrance of buckwheat, corn and milk, good source and sweet taste and may be drunk by all people all the year round.

The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.

The invention relates to a technology for preparing a dietary fiber by a microbial fermentation method. The technology comprises the steps of taking waste scraps generated in a processing procedure of a bamboo shoot as a raw material, and performing fermentation seed liquid preparation, raw material treatment, raw material fermentation substrate preparation, inoculation, fermentation, vacuum freeze drying and the like to form a finish product of the bamboo shoot dietary fiber. The final product is natural in color, delicate in taste and fragrant in smell, a soluble dietary fiber content, water-holding power and swelling power are increased to various extents, and the technology can be put into industrial production. The technology is simple in operating condition and reliable in method, realizes comprehensive utilization of bamboo shoot resources, and increases a production added value of the bamboo shoot.

The invention discloses thin-sheet bean curd and a preparation method thereof. The thin-sheet bean curd comprises the following components by weight: 90-100 parts of soybean protein, 30-40 parts of starch, 650-680 parts of water, 140-155 parts of edible vegetable oil, and 0.1-0.5 parts of transglutaminase. The preparation method comprises the following steps: well mixing soybean protein, starch, a mixture of ice and water, transglutaminase, and edible vegetable oil, stirring to allow the formed mixed slurry to be without ice particles, performing processing forming, allowing the product to stand for more than 8 hours at a temperature below 20 DEG C, steaming the product at 80-100 DEG C, cooling to below room temperature so as to obtain a object product. The thin-sheet bean curd is pure-white in color, and rich in elasticity, contains abundant nutritional components such as vegetable protein, calcium and the like, is fully benefit for human body absorption, is suitable for long-term freeze preservation, still has fine and smooth mouthfeel after thawing, and belongs to novel green food; the preparation process is simple, easy to operate, labour-saving and time-saving, and meets the requirements for large-scale production.

The invention discloses a dendrobium officinale herbal tea beverage and a production technique thereof and belongs to the technical field of food processing. The dendrobium officinale is taken as the main raw material; the pueraria lobata, mesona, plumeria rubra, microcos paniculata leaf, folium mori, semen cassiae, honeysuckle, liquorice, prunella spike, white granulated sugar, malic acid, ascorbic acid, citric acid, sodium citrate and potassium sorbate are taken as auxiliary materials; all the materials are subjected to enzymolysis, digestion, filtering, mixing, centrifugal treatment, ultra-filtration, sterilization, filling, cooling and packaging, and then the dendrobium officinale herbal tea beverage is obtained. The dendrobium officinale herbal tea beverage provided by the invention is unique in flavor, tastes mellow and smooth, is sweet and fragrant, is cool but not bitter and has the effects of nourishing yin and moisturizing lung, nourishing the stomach to improve the production of body fluid, clearing away heat and toxic materials, drying and removing hysteresis, promoting body fluid and quenching thirst, and the like; the dendrobium officinale herbal tea beverage is nourishing and light, is nourishing but not greasy and is light but not harmful to the stomach; the production technique is simple; the industrialization prospect is excellent.

A kind of fruit chocolate and its processing method provided by the present invention, the ingredients of chocolate and the temperature adjustment step in the process of processing are innovated, and the fruit chocolate with nutrition and good taste is produced, which is composed of the following ingredients (weight percentage ): cocoa butter 4-5%, sugar powder 40-44%, milk powder 13-15%, white fruit material 10-12%, maltodextrin powder 3-4%, cocoa butter substitute 20-22%, cocoa essence 1 -1.5%, vanillin 1-1.5%, emulsifier balance. The processing steps include: fine grinding of raw materials, refining, temperature adjustment, injection molding, vibration, cooling, demoulding, and packaging procedures.

The invention relates to a preparation method of Abbey strong Ale beer. The preparation method comprises the following steps of (1) mixing malt and water, saccharifying, filtering, boiling, adding hops, and rotationally settling, so as to obtain wheat juice; (2) performing primary fermentation on the wheat juice in a fermenting tank, adding fermentable sugar and dry hops to perform secondary fermentation; after the secondary fermentation is finished, using no production of gas as the endpoint, centrifuging to remove yeast, adding Belgian Kitty candy, inoculating a second type of surface yeast,loading into bottles, putting into a cold storage for tertiary fermentation. The preparation method has the advantages that in the latter stage of the primary fermentation, the fermentable sugar anddry hops are added; after the secondary fermentation is finished, the yeast is removed, the fermentable sugar is added, and the new surface yeast is inoculated to perform the tertiary fermentation. The finally produced beer has the advantages that the degree of alcohol is high, the beer body is mellow, and the fragrance of the malt and the hops and the sweet taste of the beer are highly balanced.

The invention discloses an inulin soya-bean milk beverage and a preparation method thereof, belonging to the technical field of food processing. The inulin soya-bean milk beverage disclosed by the invention mainly consists of the following components in parts by weight: 80-120 parts of soya-bean milk, 2-20 parts of inulin, 1-5 parts of honey and 0.1-0.4 parts of a stabilizer, wherein the inulin, which is also called as synanthrin, is linear straight-chain polysaccharide formed by D-fructose through key jointing of beta (1 to 2), the tail end of the inulin is provided with a glucose residue, and the degree of polymerization is 2-60. The inulin, as a soluble dietary fiber different from a starch structure, can selectively promote the growth of colon probiotics and improve the health condition of a host. The inulin soya-bean milk beverage disclosed by the invention is white, is exquisite and smooth in mouth feel, has a low caloric value and can promote the growth of human colon probiotics, inhibit toxic fermentation products, promote the absorption of mineral materials such as calcium, magnesium and iron and improve the physiological functions such as immunity of the organism.

The invention relates to a full-fat dairy production method, comprising the following steps: (1) the raw milk is concentrated by reverse osmosis to obtain concentrated liquid; (2) the concentrated liquid is heated and defatted to obtain degreased milk and cream powder; (3) the degreased milk is treated through micro-filtration to obtain permeation liquid; (4) the cream powder is heated at a high temperature; (5) the micro-filtrated permeation liquid and the cream powder treated with high temperature are mixed and standardized to get sterile and homogeneous full-fat milk; and (6), the full-fat milk in the step (5) is cooled and aseptically filled. Through reverse osmosis and micro-filtration process, the method achieves low consumption and low temperature production. The product obtained through the method has better taste, perfect nutrition and longer shelf-life, compared with the product produced by the traditional technique.