59results about How to "Delicate taste" patented technology

The invention discloses a Jinhua ham taste optimization method based on metabonomics and an enzyme activity regulation and control technology. The method belongs to the field of meat quality control, and comprises the following optimization steps: carrying out sensory scoring on samples in different processing stages, and carrying out non-targeted analysis by using hydrophilic interaction liquid chromatography and MS / MS; analyzing and mining the metabonomics data; screening out differential metabolites in the processing process by applying a significance analysis p value, a difference multiple and a variable weight value; combining activity change results of cathepsin B and cathepsin L in the processing process; the activity of cathepsin B and cathepsin L is regulated and controlled by using a PF-DBO optimization algorithm, samples are collected and analyzed, and the influence of enzyme activity change and the change of the enzyme activity change on the content of the characteristic taste marker are evaluated. By precisely regulating and controlling the activity of cathepsin B and cathepsin L, the problem of complex relationship between taste substance change and cathepsin activity in the Jinhua ham processing process is solved; the control strategy enables the overall quality of the Jinhua ham to be significantly improved.

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The invention relates to the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

The invention relates to the technical field of food processing, and discloses low-GI yoghurt added with quinoa protein and a preparation method of the low-GI yoghurt, the yoghurt comprises the following raw materials: raw milk, xylitol, xylooligosaccharide, erythritol, inulin, konjac polysaccharide, quinoa protein and a leavening agent; the preparation method comprises the following steps: mixing the raw materials, sterilizing, inoculating a leavening agent, fermenting and performing after-ripening to form a yoghourt product. The method disclosed by the invention is feasible in theory and simple to operate, the glycemic index of the obtained product is lower than 30 due to the introduction of the high-nutrition quinoa protein and the compounding of the functional sugar, and the product is rich in nutrition, fine and smooth in taste and good in flavor.

The invention provides a milk source Kluyveromyces marxianus and application of the milk source Kluyveromyces marxianus in preparation of milk residues, the Kluyveromyces marxianus is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M20221259. Compared with other saccharomycetes, the kluyveromyces marxianus SY11 can more effectively decompose protein in cow milk to generate amino acid, generate a proper amount of alcohol and carbon dioxide, promote cow milk solidification and whey removal and form a uniform porous structure in the preparation of the milk residues, and compared with commercially available milk residues, the prepared milk residues are milky white in color and free of toxic and side effects. The taste and the texture are better.

The preparation method comprises the following steps: crushing raw materials, carrying out dual-frequency ultrasonic extraction in combination with a solvent to obtain a high-activity and high-oxidation-resistance component, filtering through a micro-filtration membrane, mixing an extracting solution and crushed filter residue raw materials according to a ratio, sterilizing, adding modified microcrystalline cellulose and other auxiliary materials, and mixing, so as to obtain the anti-aging body-consolidating and life-prolonging pill. And refining honey and pelleting to prepare the life-prolonging pill with high stability, good pill quality and high oxidation resistance.

The invention discloses thick milk prepared by a membrane concentration process and a preparation method thereof, and the method for preparing the thick milk by the membrane concentration process comprises the following steps: obtaining raw milk with a protein index of 3.2-3.6 g / 100g; carrying out 1.5-2.2 times of ultrafiltration treatment and 2.1-3.3 times of reverse osmosis treatment to effectively prepare a concentrated raw material semi-finished product with the protein content of 4.65-4.75 g / 100g; and the concentrated raw materials are subjected to homogenization, pasteurization, milk base compounding and direct sterilization so as to obtain a final product with the protein content of 5.40-5.45 g / 100g and the fat content of 10.6-10.9 g / 100g. According to the preparation method disclosed by the invention, a thick milk product which is free from obvious fat floating, precipitation and bleeding and fine, smooth and mellow in mouth feel can be effectively obtained by matching processes, and small molecular components in the cow milk can be completely utilized in a lossless manner within the shelf life of 6 months.

The invention discloses a Chinese yam and Chinese wolfberry shrimp cake production process, and particularly relates to the technical field of food production, which comprises the following steps: preparing table salt, white sugar, vegetable oil, monosodium glutamate and pepper powder, Chinese yam powder, Chinese wolfberry powder and shrimp meat, removing heads, shells and shrimp lines of shrimps, mincing the shrimp meat by using a meat mincer, adding the table salt, the white sugar, the vegetable oil, the monosodium glutamate and the pepper powder on the basis of the shrimp meat, and uniformly stirring; the preparation method comprises the following steps: firstly, preparing shrimp meat paste, then adding Chinese yam powder and Chinese wolfberry fruit powder, chopping to form the shrimp meat paste, shaping the chopped shrimp meat paste by using a round mold, putting into a quick-freezing cabinet for quick-freezing, then putting into a refrigerator for freezing storage, and heating the prepared frozen shrimp cake product by using a heating box. The prepared shrimp cake is sufficient in moisture, moderate in hardness and chewiness, fine and smooth in taste, compact in texture, sufficient in shrimp flavor, regular in product shape, smooth in surface, attractive in color and luster, good in overall condition, good in taste, high in nutritive value, simple in production process, low in production cost and easy to produce and sell in a large scale.

The invention discloses a preparation method of a zero-sugar low-fat Xinhui dried orange peel latte coffee beverage, through organic combination of low-temperature vacuum emulsification and superfine high-shear homogeneous emulsification, the obtained Xinhui dried orange peel latte coffee beverage can be stable in texture, and the shelf life can reach 18 months on the premise of not adding preservatives. The Xinhui pericarpium citri reticulatae coffee beverage which is fine and smooth in taste and good in flowability can be obtained under the condition that an emulsifying agent and a thickening agent are not added, and the Xinhui pericarpium citri reticulatae coffee beverage is full of the unique taste, flavor and flavor of Xinhui pericarpium citri reticulatae without adding edible essence. The method effectively overcomes the problems of unstable product quality, short shelf life, poor taste, loss of nutritional ingredients and the like caused by high-temperature steam heating, shearing and emulsifying.

The invention relates to the field of drinks, and particularly discloses a compound drink with functions of clearing away the lung heat, moistening the lung, diminishing inflammation and resisting bacteria and a preparation process of the compound drink. The invention relates to a compound drink with lung-heat-clearing, lung-moistening, inflammation-diminishing and antibacterial functions. Comprising the following raw materials in parts by weight: 70-90 parts of elderberry concentrated juice, 30-50 parts of Pesson berry powder, 8-12 parts of Laiyang pear syrup, 20-30 parts of acerola cherry powder, 6-10 parts of sophora flower bud composite microcapsules, 18-24 parts of roxburgh rose original juice, 0.1-0.3 part of roxburgh rose powder, 0.1-0.3 part of phyllanthus emblica powder, 0.1-0.3 part of mulberry powder, 0.1-0.3 part of spirulina platensis powder and the balance of purified water. The pagodatree flower bud composite microcapsule is prepared by wrapping a pagodatree flower bud extract and pagodatree flower bud powder with a water-soluble wall material. The compound drink has the effects of clearing away the lung-heat, moistening the lung, diminishing inflammation and resisting bacteria, and has good taste and stability.

The invention discloses a valsartan-silicon dioxide micro-capsule orally disintegrating tablet and a preparation method thereof, and relates to the technical field of medicines. The invention relates to a preparation method of a valsartan-silicon dioxide micro-capsule orally disintegrating tablet. The preparation method comprises the following steps: S11, preparing an aqueous solution of a cationic surface active agent; s12, valsartan is added and stirred, so that the surface of valsartan is positively charged; s13, continuing to add silicon dioxide and stirring to enable a silicon dioxide monomer to be adsorbed on the surface of valsartan; and S14, continuously adding the cationic polymer and carrying out high-speed shearing, so that the cationic polymer is encapsulated on the surface of the silicon dioxide. The valsartan-silicon dioxide micro-capsule orally disintegrating tablet prepared by the invention has a medicine taste masking effect, and the taste masking effect is excellent; meanwhile, the problems of poor compressibility and flowability of materials caused by hygroscopicity and viscosity of valsartan are solved; a sweetening agent and a flavoring agent are not needed in the formula, so that the formula is simplified, impurities are prevented from being introduced into the essence, and the stability is effectively improved.

The present invention discloses coarse cereal cookies and a preparation method thereof, and relates to the technical field of coarse cereal cookies, and the coarse cereal cookies consist of the following raw materials in parts by weight: 60-80 parts of coarse cereal powder, 50-70 parts of butter, 20-25 parts of egg liquid, 8-10 parts of additives, 5-8 parts of powdered sugar, 5-8 parts of salt and 4-8 parts of baking powder. In the preparation process, after the rose flowers and the sweet-scented osmanthus are mixed, fermented and treated, enzymes secreted by microorganisms can decompose saccharides and proteins in the rose flowers and the sweet-scented osmanthus to generate organic acids and ester flavor compounds, so that the original fragrances of the sweet-scented osmanthus and the rose flowers can be interwoven and fused; according to the present invention, the two flowers are added to form the complex, deep and unique flower fragrance so as to promote the mutual blending of the flavor substances of the two flowers, such that the blended flower fragrance enables the coarse cereal cookies to have the mellow and lasting flavor experience, and the fragrance of the cookies has the layering sense.

The invention belongs to the technical field of pie formulas, and discloses a beef stuffing formula and a preparation process thereof, the beef stuffing formula comprises ingredients, main materials and seasonings, the main materials comprise 67 g of TongLiao yellow cattle meat and 41 g of high-quality wheat flour, the ingredients comprise 13 g of allium fistulosum, allium mongolicum regel, caraway and fennel which are equally divided and 29 g of water, and the seasonings comprise salt, paprika powder, dried ginger powder, pepper powder and soy sauce. According to the meat pie, green Chinese onion, allium mongolicum, coriander and fennel in ingredients are added in the making process, in the meat pie, the fishy smell of meat can be removed, the overall fragrance of the pie can be improved, Tongliao yellow cattle meat is a good source of high-quality protein, and the Tongliao yellow cattle meat also contains various mineral substances such as iron and zinc and nutritional ingredients such as vitamin B family, so that the meat pie is rich in nutrition. According to the method, the pie is delicious and has nutritional value, the pie has rich and mellow meat fragrance, and the natural beef fragrance is fully diffused in the cooking process, so that the pie has rich meat fragrance, the appetite of people is greatly improved, and actual application and operation are facilitated.

The present application belongs to the technical field of food processing, and specifically relates to a physical preparation method of high-resistance starch ultra-micro powder. The high-resistance starch rice with a dry basis resistance starch content of greater than or equal to 30% is used as raw material, and a pure physical processing route is adopted. The rice is first made crisp through twice low-temperature baking at 100-120 DEG C, and the structure of the resistance starch is stabilized at the same time. Then, after coarse crushing, the rice is sent into an airflow pulverizer, and wind-driven ultra-micro grinding is carried out in a low-temperature environment. Finally, the ultra-micro powder is obtained through grading. In the present application, no chemical reagent and enzyme preparation is used in the whole process, the processing temperature is lower than the thermal decomposition temperature of the resistance starch, the retention rate of the finished product resistance starch is greater than or equal to 93%, the dry basis content is greater than or equal to 28%, the powder is fine and has good cold water dispersibility, and the shelf life at room temperature can be more than 12 months. The present application has the advantages of simple process, controllable cost, suitability for large-scale production, no need for customizing special devices, short process flow, no complex reaction, separation and purification processes, low equipment investment and operation cost, and easy realization of large-scale industrial production.

The invention relates to the field of food processing, and discloses a preparation method of a sauced goose, and a processing technology of the sauced goose mainly comprises the following steps: selecting raw materials; unfreezing is performed; opening the chamber and finishing; performing cold air drying; rolling and kneading; performing pickling; hanging and air-drying; shaping and vacuum packaging; and freezing and storing. According to the technology, the problem of color fading in the processing process and the later period of the sauced goose is effectively solved through a rolling and pickling technology and addition of spices extracts of rosemary, clove and cinnamon into pickling materials. The adsorption capacity of flavor substances in the sauced goose product is also improved, so that the sauced goose produced by the processing technology is fine and smooth in taste, convenient to eat, bright in color, rich in sauced flavor and balanced in nutrition, and more conforms to the taste of the public. The preparation and processing process of the sauced goose is simple in flow and convenient to operate, the seasonings added in the preparation process can be adjusted according to different flavors, and the preparation method can be widely applied to the processing process of the sauced goose.

The preparation method comprises the following steps: (1) deodorizing a raw material which is fish meat or a mixture of fish meat and fish bones, heating the raw material and clear water to 100 + / -0.5 DEG C, then heating the raw material to 120-122 DEG C in a closed manner, and preserving heat for 17-23 minutes to obtain fish soup; (2) grinding the fish soup to obtain a fish pulp, and enabling the fineness of the fish pulp to be 20-60 meshes; (3) heating the fish meat paste to an enzymolysis temperature, adding mixed protease, keeping the temperature for 4 hours, and then heating for enzyme deactivation to obtain a fish meat zymolyte; and (4) performing spray drying to obtain the fish-flavor freshness-enhancing powder. The fish-flavor freshness-enhancing powder prepared by the preparation method has high delicate flavor due to the amplification effect of the amino acids and the flavor nucleotides, and meanwhile, due to the fact that the raw material is the fish meat or the mixture of the fish meat and the fish bones, the fish-flavor freshness-enhancing powder is rich in nutrient substances such as unsaturated fatty acid, protein and calcium.

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 invention discloses China-hemp protein plant-based cheese as well as a preparation method and application thereof, and belongs to the technical field of dairy product processing. The China-hemp protein plant-based cheese prepared by the preparation method disclosed by the invention is relatively high in high-quality protein content and relatively high in nutritional value, the low sensitization of the China-hemp protein plant-based cheese is more suitable for most people, the fishy smell of traditional bean protein does not exist, and a relatively proper flavor can be obtained without additionally adding essence. According to the preparation method of the China-hemp protein plant-based cheese, the texture and taste of the prepared product can be close to those of traditional cheese, the color is uniform, the taste is fine and smooth, the slicing property is good, and the product is properly softened under the high-temperature condition. The quality is further improved, the variety of plant-based cheese types is expanded, meanwhile, the texture, nutrition and flavor of the plant-based cheese are ensured, the application range of the China-hemp protein in the food field is widened, the additional value of deep processing of China-hemp seeds is increased, a new direction is provided for research and development of the plant-based cheese in the future, and the method has a wide prospect.

The invention belongs to the technical field of tobacco spices, and particularly relates to magnolia flower water-soluble essence and application thereof. The essence is prepared from the following components in parts by mass: 3 to 15 parts of a main fragrance agent, 1.5 to 4 parts of a combined fragrance agent, 0.5 to 1.5 parts of a modifying agent, 0.2 to 0.5 part of a fixative and 80 to 95 parts of a solvent, and is prepared from the following components in parts by mass: 3 to 15 parts of the main fragrance agent, 1.5 to 4 parts of the combined fragrance agent, 0.5 to 1.5 parts of the modifying agent, 0.2 to 0.5 part of the fixative and 80 to 95 parts of the solvent. The flos magnoliae flower extract is matched with chemical components, so that the problems that the flos magnoliae flower extract covers tobacco fragrance, the medicine fragrance is obvious during smoking, and the smoking taste is affected are solved, and the obtained flos magnoliae flower fragrance type tobacco essence is stable in quality, fine and smooth in smoke, permeable in hair, comfortable in oral cavity and free of residues and has an extremely good effect.

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 invention provides debittered and high-nutrition moringa seed bread and a preparation method thereof, and relates to the technical field of food. The method comprises the following steps: firstly, performing germination treatment on moringa seeds to activate an enzyme system in the moringa seeds and improve the nutritional value and bioavailability; beta-cyclodextrine is used for debitterizing the germinated moringa seeds, and the beta-cyclodextrine can form an inclusion compound with substances such as bitter taste in the moringa seeds, so that the bitter taste is effectively shielded, and the mouth feel is improved. Moringa oleifera seeds are used as a raw material to be added in the bread making process, conventional components such as flour, yeast, water and seasonings are combined, and through the steps of fermentation, shaping, baking and the like, a bread product which not only retains the original flavor of bread, but also has the high nutrition and debitterizing effects of the moringa oleifera seeds is obtained. The moringa seed bread not only enriches the taste and nutritional value of the bread, but also provides a delicious and healthy food choice for consumers, conforms to the development trend of healthy food, provides a new way for development and utilization of moringa seed resources, and has important market promotion value.

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 invention discloses a sausage and a preparation method thereof, and the preparation method comprises the following steps: uniformly mixing and stirring lean pork and fat pork which are pickled by a pickling seasoning, a basic seasoning, a functional additive and water, and pouring the mixture into a vacuum tumbling machine for tumbling; filling sausages, and baking and smoking after forming to obtain the sausages; the particle size ratio of the lean pork to the fat pork is (2: 1)-(4: 1); the rotating speed of tumbling is 8-12 r / min; the baking and smoking method comprises the following steps: in the first stage, the temperature is 55-58 DEG C, the humidity is 60-65%, and the drying time is 2-3 hours; in the second stage, the temperature is 60-62 DEG C, the humidity is 50-55%, and the drying time is 5-6 hours; in the third stage, the temperature is 54-56 DEG C, the humidity is 40%-45%, and the drying time is 8-10 h; in the fourth stage, the temperature is 63-65 DEG C, the humidity is 55%-60%, and the smoking and drying time is 8-10 h; and in the fifth stage, the temperature is 48-50 DEG C, the humidity is 30%-35%, and the drying time is 35-40 hours. By optimizing the raw materials, a mixing process and a baking and smoking process, a coordination effect is generated, so that the sausage retains the nutritional ingredients of the raw materials to the greatest extent, meat granules are tightly combined, the double tastes of preserved meat and the sausage are fused, and the preservation time is longer.

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.

The invention provides triticale coarse cereal vinegar and a processing method thereof, and relates to the technical field of food processing. The triticale coarse cereal vinegar comprises the following raw materials in parts by mass: 30-50 parts of triticale, 5-15 parts of peas, 5-15 parts of broom corn millet, 5-15 parts of sorghum, 5-15 parts of chenopodium quinoa willd, 10-30 parts of highland barley and 20-40 parts of medium-high temperature yeast for making hard liquor. According to the method, the problem of incomplete fermentation caused by coarse cereal husks is solved, the fermentation efficiency and the acetic acid yield are improved, the content of bioactive substances in the finished product vinegar is increased, and the oxidation resistance of the coarse cereal vinegar is improved. The finished vinegar product is rich in nutritional ingredients, fine and mellow in taste and simple in manufacturing process, the production cost is reduced, and meanwhile the stability and consistency of the product are guaranteed. According to the invention, the nutritional advantages of various coarse cereals such as triticale, peas, broom corn millet, sorghum, quinoa and highland barley are combined, so that the finished vinegar is rich in various nutritional ingredients such as protein, dietary fibers, vitamins and minerals, and has a relatively high health-care value.

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 invention relates to the technical field of food, and discloses novel low-calorie canna edulis and momordica grosvenori rice flour to solve the technical problems that traditional rice flour is high in calorie and does not meet the pursuit of modern people for healthy diet due to the fact that a large amount of grease and sugar are often added in the preparation process of the traditional rice flour. The preparation method of the novel low-calorie canna edulis and siraitia grosvenorii rice flour comprises the following steps: 1) processing and preparing rice; 2) extracting and preparing fructus momordicae; (3) preparing auxiliary materials; 4) mixing and preparing; 5) aseptic packaging; wherein the rice processing and preparation comprises the steps of soaking, grinding into thick liquid, dehydrating, drying, screening and packaging; the fructus momordicae extraction and preparation comprises the steps of raw material treatment, extraction, spray drying, screening and packaging; the auxiliary material preparation comprises a thickening agent and canna edulis starch; in the step of mixing preparation, rice flour, a thickening agent, canna edulis starch and siraitia grosvenorii extract particles are uniformly mixed in proportion; the step of aseptic packaging comprises the step of performing aseptic packaging on the obtained novel low-calorie canna edulis and siraitia grosvenorii rice flour.

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.