19results about How to "Delicate taste" patented technology

The present invention provides a multilayer milk skin layered yogurt and a preparation method thereof, and relates to the technical field of yogurt, the multilayer milk skin layered yogurt comprises 80-90 parts of raw material milk, 1-10 parts of cream, 0-1.2 parts of a compound stabilizer, 0.01-0.05 part of a strain, 3-8 parts of an anti-acid fruit and vegetable sauce, and 1-8 parts of sugar, the yogurt has at least three layers, the milk skin is located on the upper layer, the middle layer is a yogurt base, and the bottom layer is the fruit and vegetable sauce. The anti-acid fruit and vegetable sauce and the compound stabilizer cooperate to realize fruit and milk co-fermentation fermented milk, multilayer milk skin layering weaning can be formed, the multilayer milk skin layering weaning layering effect is remarkable, the boundary is clear, the product taste is fine, smooth and smooth, the product has natural fruit fragrance and milk fragrance, and the product is visually bright in color and distinct in gradation, and has a good market prospect. The appetite feeling and the eating interestingness are greatly enhanced.

The utility model relates to the technical field of raw material pre-processing, and discloses a black rice stuffing raw material pre-processing device which comprises a main body, one side of the main body is fixedly connected with a shell, the interior of the shell is fixedly connected with a first motor, the driving end of the first motor is fixedly connected with a rotating disc, the top of the rotating disc is rotationally connected with a sliding rod, and the sliding rod is fixedly connected with the main body. A filter screen is fixedly connected to the other end of the sliding rod, a driving assembly used for driving parts is fixedly connected to the outer side of the main body, and a peeling assembly used for peeling black rice is fixedly connected to the top of the main body. According to the utility model, the prepared black rice stuffing is finer and smoother in mouth feel, and the stuffing prepared from pure black rice obtained after screening is softer, more glutinous and finer in mouth feel, so that consumers can obtain better mouth feel experience when tasting black rice food, and the attraction and market competitiveness of products are increased.

The application discloses a peony seed protein beverage and a preparation method thereof, and belongs to the technical field of plant protein beverage processing. The application first uses seed kernels of a peony variety "Fengdan" (scientific name: Paeonia ostii) as raw materials, soaks the Fengdan seeds in boiling water, then adds beta-cyclodextrin, performs beating, filtration, food additive blending, homogenization, and pasteurization to prepare a peony seed protein beverage. Through the synergistic effect of the above process, the inherent bitterness of the Fengdan seed raw materials in the beverage is effectively eliminated, the stability of the beverage is improved, and the prepared beverage has the advantages of high protein content, low fat content, rich dietary fiber, delicate taste, and at least 365 days of storage under the condition of 4 DEG C, thereby providing an effective way for high-value utilization of peony seed resources.

The present application belongs to the technical field of food baking, and provides a mousse cake layering forming method, comprising: activating the upper surface of the Nth layer of mousse layer which has been solidified, removing the surface condensate frost and forming micro roughness; adjusting the temperature of the N+1th layer of mousse paste to be filled to be within ±3℃ of the surface temperature of the Nth layer of mousse layer; using a low shear force mode, filling the N+1th layer of mousse paste after temperature adjustment into the Nth layer of mousse layer along the inner wall of the mold or through a flow guide device to obtain a multi-layer mousse assembly; precooling the multi-layer mousse assembly at 4-8℃ for 10-20min, and then freezing and shaping at 18-25℃.

The utility model relates to the technical field of electronic cigarettes, in particular to a multi-mesh heating wire atomizing core of an electronic cigarette. The atomizing core comprises an atomizing tube, a heating wire and inner wrapping cotton, the heating wire is wrapped outside the inner wrapping cotton and is arranged in the atomizing pipe; the heating wires comprise three net-shaped heating wires; the pins on one side between the mesh heating wires are connected into one pin, and the other pins are mutually independent. According to the utility model, the three-in-one problem of the atomizing core is solved; the atomizing core can be applied to an atomizing core structure.

This invention discloses a method for preparing Ganoderma lucidum and jujube seed compound freeze-dried flash release tablets by enzymatic hydrolysis and fermentation, which relates to the field of traditional Chinese medicine preparation technology. The method includes the following steps: (1) Raw material pretreatment: Jujube seed is crushed and mixed with citrate buffer to obtain jujube seed slurry; Ganoderma lucidum fruiting body is ultra-finely pulverized and mixed with cut lily petals to obtain mixed raw materials. This invention uses a specific ratio of compound enzymes (cellulase, pectinase, β-glucanase) in an optimized acidic environment for enzymatic hydrolysis, which can efficiently and selectively destroy the plant cell walls of jujube seed, Ganoderma lucidum and lily, and fully release the active ingredients in the cells; the subsequent fermentation of Lactobacillus plantarum can further decompose the substrate and may produce new beneficial metabolites, forming a synergistic biotransformation, which greatly improves the extraction rate of total active ingredients and product value.

The utility model discloses a kind of extrusion type ice cream machines, including main support, inner shell, extruding piece, pressure bar piece and cover body, main support includes the first outer shell extending along first direction and the second outer shell extending along second direction, first outer shell and second outer shell are respectively provided with first chamber and second chamber;Inner shell is set in first chamber, inner shell is provided with feed inlet, feed inlet is communicated with second chamber;Extruding piece is coaxially set in inner shell, and extruding piece is rotatably connected with first outer shell;Pressure bar piece is inserted in second chamber along second direction, cover body is sealingly connected in first outer shell, and cover body is provided with discharge port;Extruding piece is provided with first extruding structure, and inner shell is provided with second extruding structure on inner side wall, and second extruding structure and first extruding structure are matched to process ice cream material.The extrusion type ice cream machine processes ice cream material of different viscosity with stable extrusion pressure, and makes different form ice cream.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

The invention belongs to the technical field of dairy product processing, and particularly relates to walnut meal low-fat yoghourt added with glycosylation modified walnut protein emulsion gel and a preparation method of the walnut meal low-fat yoghourt. The preparation method comprises the following steps: taking degreased walnut cake meal as a raw material, extracting walnut protein in the degreased walnut cake meal through alkali dissolution and acid precipitation, carrying out moist heat glycosylation modification to obtain a conjugate solution, homogenizing the conjugate solution and walnut oil together to form an emulsion, adding GDL emulsion to induce the emulsion to form emulsion gel, and carrying out freeze-drying to obtain the walnut oil gel. And adding the emulsion gel into the blended and unfermented yoghurt for fermentation, and after fermentation, performing after-ripening to obtain the walnut meal low-fat yoghurt with walnut flavor, good quality and relatively high nutritional value. By systematically optimizing the formula and process parameters, the prepared walnut meal low-fat yoghourt has the characteristics of unique walnut flavor, fine taste, stable quality and high nutritional value, and a feasible technical scheme is provided for the development of low-fat yoghourt products.

This invention relates to a chocolate containing a paste and its preparation method, belonging to the field of chocolate technology. The invention discloses a chocolate containing a paste, comprising a paste and liquid lecithin as a filling layer, and chocolate as a shell layer. The chocolate shell layer is obtained by introducing an oil gel formed from wolfberry seed oil, compounding it with 1,3-diglycerides, cocoa butter, and other raw materials, and then homogenizing it through ball milling, temperature control, and pressure cooling. The interaction between the raw materials and the steps improves the stability of the chocolate, resulting in a smooth surface and delicate texture. Furthermore, adding liquid lecithin as a filling layer to the paste effectively prevents blooming, thereby improving the quality of the chocolate.

The invention belongs to the technical field of health food and traditional Chinese medicine health preservation, and particularly relates to traditional Chinese medicine composite meal replacement powder with a metabolic regulation function and a production technology thereof.The meal replacement powder is prepared from, by weight, 35%-55% of traditional Chinese medicine conditioning components and 45%-65% of modern functional raw materials, and 0.15%-0.7% of auxiliary components can be selectively added; the traditional Chinese medicine conditioning components comprise 13 medicinal and edible raw materials such as ginseng and poria cocos, the modern functional raw materials comprise purified konjaku flour and skimmed whey protein, the calorie of the product is less than or equal to 150kcal / 100g, the dietary fiber is greater than or equal to 15g / 100g, and the protein is greater than or equal to 12g / 100g; the production technology comprises the steps of raw material pretreatment, graded mixing, low-temperature sterilization and sterile packaging, low-temperature drying and superfine grinding are adopted in the pretreatment, graded stirring is adopted in the mixing, and ultrahigh-temperature instant sterilization is adopted in the sterilization. The defects that existing meal replacement powder is prone to metabolic disorder and body weight rebound are overcome.

The invention discloses energy gel based on lactic acid and high-branch-chain cyclodextrine and a preparation method of the energy gel. The energy gel is prepared from the following components in percentage by mass: 12 to 18 weight percent of high-branched-chain cyclodextrine, 8 to 12 weight percent of cane sugar, 3 to 8 weight percent of maltooligosaccharide, 2 to 5 weight percent of natural sweetening agent, 0.25 to 0.35 weight percent of thickening agent, 0.03 to 0.08 weight percent of potassium chloride, 0.1 to 0.5 weight percent of sodium citrate, 0.15 to 0.2 weight percent of L-calcium lactate, 0.75 to 1.25 weight percent of lactic acid, 0.015 to 0.025 weight percent of titanium dioxide, 0.018 to 0.025 weight percent of L-ascorbic acid, 0.005 to 0.012 weight percent of high-power sweetening agent, 0.15 to 0.25 weight percent of edible essence and the balance of water. The energy gel provided by the invention can provide instant and lasting energy supply for high-strength endurance exercises, and at the same time promotes lactic acid metabolism and recovery after exercises.

This invention relates to the field of ice cream processing technology, specifically providing a coated ice cream and its preparation method. The coated ice cream provided by this invention uses mayonnaise as the coating. By controlling the mayonnaise production process and viscosity, this invention ensures that the mayonnaise is evenly dispersed after being coated onto the ice cream surface, reducing protein denaturation caused by uneven mixing. The addition of stabilizers improves the emulsification properties of the coated ice cream product and enhances the hydrogen bond strength between proteins and water. The coated ice cream product obtained by this invention exhibits good melt resistance after being coated with mayonnaise, has a uniform coating thickness without obvious fat particles, does not crack during its shelf life, and is both nutritious and delicious.

The utility model discloses a disposable intelligent atomization device which comprises a suction nozzle, a shell, an atomization assembly, a battery, a main board, a silencing net and an air adjusting piece. The atomization assembly, the battery, the main board, the silencing net and the air adjusting piece are installed in the shell. An air inlet hole is formed in the bottom of the shell, the air adjusting piece and the silencing net are installed at the air inlet hole, the air adjusting piece is installed on the outer side of the silencing net, and the air adjusting piece is used for adjusting the air inlet amount of the air inlet hole; the atomization assembly comprises an oil storage cup and an atomization pipe assembly penetrating through the oil storage cup. The main board is electrically connected with the battery and the atomization pipe assembly. According to the utility model, the silencing net is arranged at the air inlet hole, so that the air flow is dispersed, the silencing effect can be achieved, and the taste is finer and smoother and the reduction degree is improved when the air is sucked; and the air inlet amount is adjusted by arranging the air adjusting piece, so that the requirements of different people for airflow are met, and application is convenient.

The invention relates to the technical field of mixed drinking tea beverages, and provides Wuniu early mixed drinking tea and a preparation method thereof. The preparation method comprises the following steps: carrying out pretreatment and deoxidation treatment on drinking water to obtain low-dissolved-oxygen softened water; wuniuzao black tea original leaves are subjected to fractional extraction with low-dissolved-oxygen softened water, and a tea base is obtained; preparing pretreated waxberry juice and early-fragrant pomelo juice; blending a tea base, the pretreated waxberry juice, early-fragrant pomelo juice, a sweetening agent, old wine sweat and low-dissolved-oxygen softened water to obtain mixed tea juice; and performing homogenization treatment and sterilization treatment on the mixed tea juice, and performing filling and sealing to obtain the Wuniu early-blending drinking tea. According to the preparation method disclosed by the invention, the problem of insufficient stability is solved on the premise of no preservatives, antioxidants and stabilizers through combination of various means such as water demineralization and deoxidation, segmented tea extraction, advanced deoxidation and anti-browning treatment of fruit juice, inert gas oxygen-controlled mixing and the like, and the color and flavor stability of the product in the shelf life storage process is improved.

The application discloses an atomizing device with a phonon lattice microstructure, which comprises a piezoelectric substrate, an interdigital transducer arranged on the surface of the piezoelectric substrate and a phonon lattice microstructure. The phonon lattice microstructure is arranged in front of the propagation direction of the surface acoustic wave emitted by the interdigital transducer. The phonon lattice microstructure comprises a plurality of lattice micro-units arranged in a lattice mode and a lattice micro-channel connected with the lattice micro-units. The lattice micro-units are uniformly arranged in the longitudinal and transverse directions along the propagation direction of the surface acoustic wave. The lattice micro-units are arranged as pits recessed on the surface of the piezoelectric substrate or bosses protruding from the surface. The lattice micro-channel and the lattice micro-units are both made of porous materials for permeating, transporting and storing atomized liquid. When the surface acoustic wave propagates to the phonon lattice microstructure, resonance is generated in the lattice micro-units. The surface of the lattice micro-units forms a liquid film and is further atomized. The surface acoustic wave can form resonance on the lattice micro-units, so that the energy of the surface acoustic wave is more efficiently coupled into the atomized liquid.

The invention belongs to the field of food processing, and particularly relates to a white hyacinth bean protein beverage and a preparation method thereof. The hyacinth bean protein beverage comprises the following components: cooked white hyacinth bean powder, sodium alginate and chlorogenic acid. The preparation method comprises the following steps: adding alpha-amylase, maltase and cellulase, carrying out enzymolysis, and carrying out colloid milling, homogenization, sterilization and cooling. The white hyacinth bean protein beverage prepared by the method is unique in flavor, fine and smooth in taste, free of obvious beany flavor and free of layering after standing. And the production process is simple, easy to control and suitable for industrial production.

The invention belongs to the technical field of food, and particularly relates to medicinal and edible protein mousse with a gel structure and a preparation method thereof, the medicinal and edible protein mousse is prepared from the following raw materials by weight: 50 g of protein matrix, 30 g of core-removed dry lotus seed, 5 g of poria cocos powder, 50 g of pumpkin, 5 g of dry lily, 55 g of drinking water, 2 g of olive oil, 3 g of lemon juice, 0.5 g of edible baking soda, 25 g of whipping cream, 5 g of egg white, and 1.3 g of edible salt; medicinal and edible traditional Chinese medicines and western-style food main materials are compounded according to a specific proportion, the peculiar smell of the traditional Chinese medicines is effectively masked by utilizing the natural sweet fragrance of pumpkins, seamless fusion in taste is realized, and a mousse-shaped paste food is prepared by adopting a low-temperature emulsification process. The invention aims to solve the technical bottlenecks that the existing traditional Chinese medicine food is poor in taste, the western food is weak in function, and the integration of Chinese and western foods is not thorough, and develops a novel functional food with good taste, nerve regulation function and swallowing safety.

The crushing device comprises a top plate, side plates are fixedly connected to the two sides of the bottom of the top plate, a material box is arranged in the center of the lower end of the top plate, a sieve plate is fixedly installed at the position, close to the top, in the material box, and an air cylinder is fixedly installed in the center of the top of the top plate; a hollow plate is arranged at the position, close to the top, between the two side plates. According to the grinding device for chilli sauce production, through the design of the material box, the sieve plate, the air cylinder, the reciprocating lead screw, a motor, a first gear, a second gear, a hollow cylinder, a spring, an elastic block, an extension rod and a grinding roller, during grinding operation, motor driving is matched with reciprocating lead screw transmission, and the grinding roller efficiently and uniformly reciprocates in the material box; and meanwhile, the air cylinder drives the crushing roller to ascend and descend, all-around rolling is conducted on the chilies, the rapid and thorough crushing effect is achieved, the production efficiency is greatly improved, and in the crushing process, the spring assemblies endow the crushing roller with the excellent self-adaptive capacity.