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197results about How to "Delicate taste" patented technology

Additive-free instant selenium enrichment coarse grain flour as well as preparation method thereof

InactiveCN103876022AEasy to disperse and dissolveDelicate tasteFood preparationRice flourFlavor
The invention discloses additive-free instant selenium enrichment coarse grain flour as well as a preparation method thereof. The preparation method of the additive-free instant selenium enrichment coarse grain flour is prepared by the following steps: mixing raw materials including selenium enrichment wheat flour (the selenium content is 5-15 microgram/g (dry weight)), selenium enrichment corn flour (the selenium content is 525 microgram/g (dry weight), selenium enrichment rice flour (the selenium content is 0.05-0.3 microgram/g (dry weight)) and selenium enrichment soy meal (the selenium content is 5-30 microgram/g (dry weight)) uniformly, curing, grinding, subpackaging quantitatively and the like, thereby preparing the instant selenium enrichment composite coarse grain flour which has the grain size of 20-30 meshes, has the instant time less than 20 seconds and can reach the maximal selenium content of 855microgram/10g. According to the invention, the instant selenium enrichment coarse grain flour is prepared under the condition of no additive; the additive-free instant selenium enrichment coarse grain flour is fine and smooth in mouthfeel, has the flavor of puffing coarse grains, moreover, realizes selenium quantification, and can meet selenium supplement requirement of different people which are lack of selenium.
Owner:安徽硒谷生物科技有限公司

Inflammation-relieving health-care ice cream and preparation method thereof

InactiveCN101664098ADelicate tasteStrong fragranceFrozen sweetsHoneysuckleMomordica grosvenori
The invention relates to an inflammation-relieving health-care ice cream which is prepared from a plant extract solution with the effects of reducing fever and removing inflammation and ice cream powder. The inflammation-relieving health-care ice cream comprises the following components, by weight percent: 1-99% of chrysanthemum, 1-99% of rhizoma phragmitis, 1-99% of momordica grosvenori, 1-99% oflophantherum gracile, 1-99% of honeysuckle and 1-99% of ice cream powder. The preparation method of the inflammation-relieving health-care ice cream comprises the following steps: selecting each rawmaterial, weighing according to the quantity of a formula respectively, adding water into the chrysanthemum, the rhizoma phragmitis, the momordica grosvenori, the lophantherum gracile and the honeysuckle and soaking, decocting twice, merging decoction, filtering, obtaining a plant extract solution, then adding the ice cream powder, stirring evenly, putting into an ice-cream machine, processing into ice cream and subpackaging so as to obtain a finished product. By preparing the plant extract solution with the effects of reducing fever and removing inflammation and the ice cream powder, the invention produces the inflammation-relieving health-care ice cream in a creative way. The inflammation-relieving health-care ice cream has the health-care effects of reducing fever and removing inflammation, can be used as a frozen food for preventing excessive internal heat and removing summer-heat and has delicate mouth feel, aromatic flavour, unique taste, extensive source of the raw materials andlow production cost.
Owner:梁小江

Preparation method of high-selenium wheat germ nutrition powder

InactiveCN103815394AChange palatabilityDelicate tasteFertilising methodsFood preparationNutrientSelenoprotein
The invention discloses a preparation method of high-selenium wheat germ nutrition powder. The method comprises the following steps: spraying different amounts of organic selenium at different growth periods of wheat, converting external source selenium through leaf surface absorption and storing the converted external source selenium into grains in the forms of selenoprotein, selenium-polysaccharide and seleno-amino acids, finally producing wheat with high selenium content and stable selenium content through continuous bioconcentration, and then processing and preparing the wheat to obtain the high-selenium wheat nutrition powder, wherein the selenium content is stabilized to be more than 5 mg/kg, and the content of selenium in the wheat is guaranteed from the source. The high-selenium wheat germ nutrition powder is prepared through roasting enzyme deactivation, superfine grinding, sieving, compound nutrient adding, vacuum packaging and steam sterilization. The original nutritional ingredients of the prepared wheat are remained, 50-250 micrograms of selenium can be obtained from 10-50 g of high-selenium wheat flour eaten by each person per day, and the requirement of human body on selenium per day can be ensured; moreover, the selenium supplement manner is simple and convenient as all that is needed is to brew the high-selenium wheat germ nutrition powder with warm water.
Owner:HUNAN QINXIYUAN SUPERMARKET

Method and application for solid state fermentation of ginkgo leaves by using eurotium cristatum

The invention discloses a method and application for solid state fermentation of ginkgo leaves by using eurotium cristatum. The method comprises the following steps that 1, the ginkgo leaves are smashed, and ginkgo leaf powder is obtained and placed in a container; 2, minor ingredients are added sequentially, then a buffer solution is added into the minor ingredients, evenly mixed and sterilized, and a ginkgo leaf solid state fermentation culture medium is obtained; 3, an eurotium cristatum spore suspension is inoculated into the solid state fermentation culture medium for fermentation, and the fermented ginkgo leaves are obtained. According to the method, the ginkgo leaves are subjected to fermentation by using the eurotium cristatum, all the nutrient and function components of the ginkgo leaves are increased, and the content of harmful components is reduced; meanwhile the fermented ginkgo leaves have rich eurotium cristatum spores and various digestive enzymes; in addition, through degradation of pectin, cellulose and lignin, the taste of the fermented ginkgo leaves is delicate, the fermented ginkgo leaves are used as feed or added into the feed, and the palatability of the feed is improved; the method is beneficial for absorption of the feed by animals, and the feeding effect is improved. Therefore, the eurotium cristatum solid state fermentation ginkgo leaves are expected to be novel biological fermentation feed and feed additives.
Owner:NANJING FORESTRY UNIV

Wine aroma beef sauce and preparation method thereof

InactiveCN103948009ADelicate tasteRich bouquetFood ingredient functionsFood preparationVarieties of ChineseHerb
The invention relates to a wine aroma beef sauce and a preparation method thereof. The wine aroma beef sauce is characterized in that the wine aroma beef sauce is prepared from the following raw materials by weight: 60-65 parts of beef, 2-3 parts of davallia mariesii moore ex bak, 1-2 parts of lotus leaf, 2-2.5 parts of osmanthus fragrans, 1-1.3 parts of rosa laevigata michx, 0.8-1 part of astragalus complanatus, 1.2-1.3 parts of ailanthus altissima swingle flower, 1.5-1.6 parts of root of hempleaf negundo chastetree, 8-9 parts of brown sugar, 4-5 parts of soybean, 7-8 parts of porphyra, 20-21 parts of carrot, 18-20 parts of hami melon, 20-23 parts of beer, 10-11 parts of amorphophallus konjac powder, 1-2 parts of allium ascalonicum, 2-3 parts of fresh ginger, 6-7 parts of olive oil, 350-360 parts of sweet flour paste, 0.4-0.5 part of lactic acid bacteria, and 4-5 parts of a nutritional additive. According to the present invention, the beef sauce has characteristics of delicate taste, rich wine aroma, simple and easy-performing preparation process, rational and scientific formula, and complete nutrition, and a variety of Chinese herbs are added during the processing process, wherein davallia mariesii moore ex bak, rosa laevigata michx and astragalus complanatus can provide a kidney invigorating effect, lotus leaf and ailanthus altissima swingle flower can provide effects of wind-evil dispelling and dampness removing, and the bone and muscle reinforcing effect can be achieved after often taking the wine aroma beef sauce.
Owner:HEFEI LONGLE FOODS

Production process of paste-fragrant fresh soybean sauce

ActiveCN105249415ARich tasteDelicate tasteFood scienceSoya beanAspergillus oryzae
The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.
Owner:FUDA SHANGHAI FOOD CO LTD

Pre-enzymolysis-extrusion puffing processing technique for increasing water solubility indexes of whole cereal food powder

ActiveCN107125558AImproved brewing dispersionDelicate tasteFood scienceNutrientEnzyme
The invention relates to the technical field of cereal processing, and particularly discloses a pre-enzymolysis-extrusion puffing processing technique for increasing the water solubility indexes of whole cereal food powder. The processing technique comprises the following steps of S1, performing solid-state pre-enzymolysis: crushing whole cereals, uniformly mixing the crushed whole cereals with high temperature resistant alpha-amylase and water to obtain solid-state materials, and heating the solid-state materials for pre-enzymolysis; S2, performing enzymolysis-assisted extrusion puffing: performing extrusion puffing on the materials after enzymolysis obtained in the step S1 so as to obtain puffed materials; and S3, performing drying and crushing on extruded materials: drying the puffed materials obtained in the step S2, and crushing the dried puffed materials so as to obtain the whole cereal food powder. According to the processing technique disclosed by the invention, pretreatment, alpha-amylase solid state pre-enzymolysis, enzymolysis-assisted extrusion puffing, and drying and crushing treatment are performed on the whole cereals so that the whole cereal food powder is prepared. The prepared whole cereal food powder is uniform in powder bodies, the water solubility indexes of the whole cereal food powder is increased by 1-3 times, the brewing dispersibility of the whole cereal food powder is increased by 50% or above, and the whole cereal food powder is fine and smooth in mouth feel, excellent in flavor, rich in nutrient components of soluble phenols, soluble protein and the like, and is a whole cereal food ingredient with rich nutrient components.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI

Bone soup steamed bread and preparation method thereof

The invention discloses a bone soup steamed bread and a preparation method thereof. The bone soup steamed bread is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of flour, 1-1.5 parts of yeast, 1-2 parts of table salt, 2-3 parts of white sugar, 6-7 parts of fishbone, 8-10 parts of chicken bone, 4-5 parts of chicken skin, 8-10 parts of goat tails, 2-3 parts of clove, 1-2 parts of star aniseed powder, 1-2 parts of ground pepper, 3-4 parts of broadleaf holly leaves, 2-3 parts of moringa oleifera seeds, 1.5-2 parts of filbert, 3-4 parts of leaves of rehmannia glutinosa libosch, 2-4 parts of roselle, 4-5 parts of semen cuscutae, 2.5-3.5 parts of flatstem milkvetch seeds, 1-2 parts of phacellanthus tubiflorus, 3-4 parts of cudrania tricuspidata, 1-2 parts of pine needles, 6-8 parts of orange juice, 20-25 parts of white spirit, 2-3 parts of maize oil and 0.08-0.12 part of lactic acid bacteria. The bone soup steamed bread is fine and smooth in taste, soft and delicious as well as fragrant and attractive, and the steamed bread made of bone soup can replenish relatively high nutritional ingredients for human bodies and has the effects on nourishing the kidney and strengthening the essence, nourishing the liver to improve visual acuity, reducing blood pressure and astringing the lung as well as activating blood and soothing the nerves so as to be an ideal healthcare food.
Owner:ANHUI HUAIYUAN XINTAI CEREAL & OIL

Blood nourishing and eyesight improving beef sauce and preparation method thereof

The invention relates to a blood nourishing and eyesight improving beef sauce and a preparation method thereof. The blood nourishing and eyesight improving beef sauce is characterized in that the blood nourishing and eyesight improving beef sauce is prepared from the following raw materials by weight: 50-55 parts of beef, 0.8-1 part of pueraria lobata, 0.9-1.2 parts of lophatherum gracile, 0.7-0.9 part of tuber fleeceflower stem, 1.1-1.3 parts of dendrobium flower, 0.9-1.3 parts of ligustrum lucidum ait leaf, 1-1.2 parts of companula medium, 1.1-1.3 parts of root-bark of omei linden, 3-4 parts of duck liver, 4-5 parts of mayonnaisa, 5-6 parts of soy sauce, 400-450 parts of persimmon, 30-35 parts of preserved plum, 30-35 parts of purple sweet potato, 4-5 parts of flatspine pricklyash, 16-18 parts of chicken soup, 5-6 parts of palm oil, and 7-8 parts of a nutrition additive. according to the invention, the blood nourishing and eyesight improving beef sauce has characteristics of delicate, fragrant, sweet and delicious taste, and rich nutrition, wherein the added duck liver is rich in iron and vitamin a so as to provide effects of eyesight improving and blood nourishing, and the chicken soup has effects of nutrition, nourishing and immune function enhancing; and a variety of Chinese herbs are added, wherein the tuber fleeceflower stem, the dendrobium flower and the root-bark of omei linden have effects of blood nourishing and blood circulation activating, and the ligustrum lucidum ait leaf has an effects of eyesight improving, such that the blood nourishing and eyesight improving beef sauce is suitable for anemia people and crowds often working in front of computers.
Owner:HEFEI LONGLE FOODS
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