69results about How to "Distinctive flavor" patented technology

The invention discloses a preparation method of dessert type flavored fermented milk. The method comprises the following steps: a maillard reaction is carried out on raw milk; the temperature of the milk obtained in the last step is lowered to 40 DEG C to 45 DEG C, and the milk is evenly mixed with caramel syrup and auxiliary materials; after the milk obtained in the last step is homogenized, pasteurization is carried out; leavening agent is added to the milk obtained in the last step to carry out fermentation; and a pot is turned over to cool. The dosage of the raw milk is 80% to 95%, the dosage of the caramel syrup is 1% to 16%, the dosage of sweet taste materials is 2% to 5%, the dosage of thickener is 0.3% to 2%, and the dosage of the leavening agent is 0.002% to 0.01%. The invention further discloses the dessert type flavored fermented milk prepared through the mentioned method. The dessert type flavored fermented milk is good in taste in a quality guarantee period, and is good in characteristic taste and a sour feeling is obviously lower than that of normal flavored fermented milk products in a shelf life, and product market potential is huge.

The invention provides drinking type flavored fermented milk containing granules and a preparation method of the drinking type flavored fermented milk. The drinking type flavored fermented milk containing granules is prepared through the following steps of inoculating a fermenting substrate namely milk liquid added with egg liquid, with a fermenting agent, performing fermentation, wherein the addition amount of the egg liquid in the milk liquid is 0.5-5%, refining fermented materials through a smooth filter, after refinement, adding edible granules, and making the drinking type product containing granules. The feed liquid stickiness of the flavored fermented milk disclosed by the invention is 3000-5000C.P., the flavored fermented milk has favorable capacity of suspending edible granules including chocolate granules, fruit granules, vegetable granules, cereal granules, nut granules, popping boba type colloid granules, gel type granules and the like.

The invention relates to a method of producing asparagus-pawpaw functional drink, which includes: subjecting asparagus to crushing, juicing and enzymolysis to obtain asparagus juice; deseeding, crushing and juicing pawpaw to obtain pawpaw juice; and adding grains into mixture of the asparagus juice and the pawpaw juice, and steaming, boiling, saccharifying, fermenting, clearing, mixing and disinfecting to obtain the asparagus-pawpaw functional drink. Yeast leaven is used for fermentation, and fermentation products of asparagus and pawpaw are aggregated in the drink during fermenting, and the drink is rich in a plurality of bioactivators easy for human bodies to absorb, thereby having great nutrition and health functions. The asparagus and the pawpaw having high nutrient and health values are combined in the production process of fermented drink to produce the high-quality functional drink which is fragrant and cool in taste, nutrient and functional components of the asparagus and the pawpaw are retained to the greatest extent, and the asparagus-pawpaw functional drink with health functions of the asparagus and the pawpaw has unique flavor, tastes cool, and is fragrant.

The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.

The invention relates to a preparation method of purple sweet potato wine. The technical scheme provided by the invention is as follows: the preparation method comprises the following steps of: crushing shelled purple sweet potatoes to obtain purple sweet potato slurry by using a plurality of methods, such as conventional pulping, crushing through a crusher, grinding through a colloid mill and the like; adding saccharifying enzyme into the purple sweet potato slurry, and saccharifying at 10-70 DEG C for 30 min to 3 days; or, inoculating aspergillus activated in advance into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; or, inoculating Chinese yeast into the purple sweet potato slurry, and saccharifying at 10-35 DEG C for 0.5-3 days; obtaining saccharification liquid of the purple sweet potatoes; inoculating activated saccharomyces cerevisiae into the saccharification liquid of the purple sweet potatoes according to the proportion of 1*10<3>-1*10<7> cfu/L, and fermenting at 10-35 DEG C for 0.5-15 days; filtering to obtain purple sweet potato wine; and ageing the obtained purple sweet potato wine at 10-20 DEG C for 30-180 days to obtain aged purple sweet potato wine with high anthocyanin content. The method disclosed by the invention is simple, high in juice yield, few in fermentation residue and high in anthocyanin content.

The present invention discloses a chafing dish seasoning material and a preparation method thereof. The chafing dish seasoning material is prepared from the following raw materials, by weight: 30-50 parts of fried rice noodles, 8-10 parts of black curd bean sauce, 3-5 parts of butter, 3-5 parts of flatspine pricklyash, 3-4 parts of muscade, 1-3 parts of obtuseleaf senna seed, 2-3 parts of blushred isodon herb, 2-4 parts of suberect spatholobus stem, 2-3 parts of silktree albizia bark, 5-8 parts of broccoli, 5-8 parts of apple, 5-8 parts of orange, and 6-8 parts of a nutrition additive. The present invention provides the chafing dish seasoning material and the preparation method thereof, wherein the method has characteristics of simple process and easy operation and is suitable for industrial production, and the seasoning material produced by using the method has characteristics of safety, health, spicy hot taste, and delicious and fragrant flavor, such that the chafing dish has the unique flavor, people does not object to the chafing dish after long term taking, and the chafing dish is suitable for tastes of most people.

The invention discloses a Maillard flavor peptide with an anti-oxidation function and a preparation method thereof, and belongs to the field of food additives. Zein peptide, methionine, cysteine and xylose are used as raw materials to prepare the Maillard flavor peptide having both potato flavor enhancement and anti-oxidation functions based on a Maillard reaction technology. The ratio of amino acid is regulated, so that the prepared Maillard peptides is different in flavor, and can be used as a safe, efficient and multifunctional food additive for partially replacing chemically synthesized antioxidants in food while enhancing the flavor characteristic of the food; the additional functions of Maillard reaction products in the conventional sense are added, and the research and application range of the Maillard flavor peptide in the food additive field is broadened.

The invention discloses a preparation method of a liquid-state chicken liver flavor dog food flavor agent. The preparation method comprises the following steps: processing chicken livers and chicken intestines into meat paste; adding water in the meat paste, and fully stirring to obtain meat slurry; heating the meat slurry to 45-60 DEG C, adjusting pH to 5.5-7.0, adding protease, stirring for carrying out hydrolysis reaction until hydrolysis degree of the meat slurry is 20-40%, raising the temperature to 92-95 DEG C within 30 minutes, and continuously stirring to obtain enzymatic hydrolysate; adding reducing sugar and glycine in the enzymatic hydrolysate, uniformly stirring, and heating for 50-150 minutes at 100-110 DEG C to obtain an enzymolysis product; adding phosphoric acid and modified starch in the enzymolysis product, and uniformly stirring to obtain the liquid-state chicken liver flavor dog food flavor agent. The preparation method has the following benefits: 1, the cost is lower, and the use ratio and additional value of chicken by-products are effectively increased; 2, the liquid-state chicken liver flavor dog food flavor agent is strong in flavor and remarkable in typical flavor, greatly improves the flavor and palatability of dog food, and has an excellent market prospect when applied to the pet's foods.

The invention discloses a preparation method for a liquid fish-flavor flavoring agent for cat food. The preparation method comprises the following steps: processing minced fillet from sea fish; adding water into the minced fillet and carrying out full stirring so as to obtain fish slurry; heating the fish slurry to 45 to 60 DEG C, adjusting a pH value to 5.5 to 7.0, adding protease, carrying out a hydrolysis reaction under stirring until the hydrolysis degree of the fish slurry is 20 to 40%, allowing temperature to rise to 90 to 95 DEG C within 30 min and continuing stirring so as to obtain an enzymatic hydrolysis liquid; adding reducing sugar and glycine into the enzymatic hydrolysis liquid, carrying out uniform mixing under stirring, and carrying out heating at 95 to 110 DEG C for 50 to 150 min so as to obtain an enzymatic hydrolysis product; and adding phosphoric acid and modified starch into the enzymatic hydrolysis product and carrying out uniform mixing under stirring so as to obtain the flavoring agent. The invention has the following beneficial effects: the flavoring agent has low cost and the utilization rate and added value of the sea fish are effectively improved; and the flavoring agent has rich aroma and outstanding characteristic flavor, greatly improves the flavor and palatability of cat food and has good market prospects in application of pet food.

A sausage is composed of, by weight ratio, 80 of pork intestines, 50 of pork blood, 30 of flour, 2 of thirteen spice, 3 of salt, and 2 of vinegar. A manufacturing method of the sausage comprises the steps that 1 pork intestines is soaked for 10 minutes in 1:5 mixed solutions of salt and vinegar, dirty things are picked off, then the pork intestines is soaked in rice washing water for 15 minutes, and then the pork intestines is slightly scrubbed twice in clean water, and peculiar smell is removed; 2 pork blood is placed in 30% salt liquor and stirred through a wood stick, so that the pork blood can not be solidified; 3 flour and water are mixed according to the ratio of 1:4, and salt and thirteen spice are placed in the mixed water and evenly stirred; 4 the pork blood in the step 2 and the flour thick liquid in the step 3 are mixed and evenly stirred; 5 one end of the empty sausage is bundled through a rope, the mixed pork blood and flour thick liquid in the step 4 is poured in the empty sausage, the position, with the distance from the other end of the empty sausage being 4cm, is bundled through a rope, and the sausage is stored for 20 minutes to be solidified; 6 the sausage is placed in warm water and boiled with soft fire, the sausage is pricked through a needle every 10 minutes, so that bubbles come out from the sausage, and the casing of the sausage can not be broken due to expansion, and after 90 minutes, the sausage is cooked thoroughly and then can be eaten. The sausage has the advantages that nutrient is rich, aroma is mellow, the unique aroma generated due to combination of pork intestines and pork blood is provided, and the flavor is peculiar.

The invention provides a termitomyces albuminosus and mushroom paste which is prepared from, by weight, 10 parts of termitomyces albuminosus, 55 parts of pleurotus eryngii, 5 parts of peanuts, 2 parts of walnut kernels, 1.5 parts of sesame seeds, 5 parts of Pi County thick broad-bean sauce, 2.5 parts of fermented soya beans, 1.5 parts of soybean paste, 0.5 part of laver powder, 1 part of cooking wine, 1 part of white sugar and 15 parts of edible oil with fried onions, ginger and garlic, wherein the using amount of the onions accounts for 0.1-0.2% of the total weight of the termitomyces albuminosus and mushroom paste, the using amount of the ginger accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste, and the using amount of the garlic accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste. The termitomyces albuminosus and mushroom paste is rich in nutrient, delicious, attractive, unique in taste and convenient to eat.

The invention discloses a hot pot seasoning. The hot pot seasoning comprises, by weight, 0.5-1.5 parts of anise, 0.5-1.5 parts of fennel, 0.5-1.5 parts of liquorice, 0.5-1.5 parts of dahurian angelica roots, 0.5-1.5 parts of nutmeg, 1-3 parts of cinnamon, 0.5-1.5 parts of fructus amomi, 1-3 parts of orange peel, 3-5 parts of pricklyash peel, 2-4 parts of pepper fruit, 4-6 parts of dried ginger, 8-12 parts of bean halves, 3-5 parts of fermented blank beans, 5-9 parts of pepper, 3-6 parts of essence of chicken, 3-5 parts of monosodium glutamate, 5-9 parts of beef tallow and 18-24 parts of rapeseed oil. A hot pot added with the seasoning is more fresh and delicious, old oil used for aroma raising in the hot pot can be replaced, food hygiene demands can be satisfied; not only the hot pot made through the seasoning is provided with spicy, fresh and aromatic features, but also boiled vegetables are not easy to be stuck with soup, flavor is not changed after long-time boiling, taste of the soup base is consistent, and internal heat does not caused; and the hot pot is specific in flavor, can be eaten for a long time without tire, and is suitable for tastes of most people.

The invention relates to roasted chicken paste flavor and a preparation method thereof. The flavor is prepared from chicken byproducts with low price as raw materials by applying a biological enzymolysis technology with Maillard reaction and flavor preparation technology, and has native roasted chicken flavor. The roasted chicken paste flavor has natural and vivid fragrance, mellow and rich fragrance and long-lasting aftertaste. When the flavor is applied to meat products, dietary and flavoring products, the effects of removing fishy smell and enhancing flavor are remarkable.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

The invention relates to the technical field of deep processing of tea leaves, aims to solve problems that normal-temperature instantaneous extraction is poor in extraction effecton high-boiling-pointaromatic componentsin rawmaterialsandlimitedinscale and solve problems that the intrinsic quality and the special flavor of original tea are greatly affected due to the fact that aroma degradation and amino acid non-enzymatic oxidation are caused easily by traditional high-speed hot extraction, and provides a preparation method of instantgreen teaconcentrated juice. The method comprises the steps as follows: performing tedding treatment on fresh tea leaves; performing high-temperaturedifferential-pressurepuffing on tedded leaves; performing homogenizing and crushing treatment on puffed raw materials to obtain a homogenate; adding an enzyme for extraction after adjusting the pH of the homogenate; after extraction, performing enzyme deactivation treatment on an extracting solution; obtaining a concentrated material liquid through centrifugal impurity removal and filtering concentration, performing UHT (ultra-high temperature) sterilization, and obtaining the green teaconcentrated juice through asepticcanning. The instantgreen teaconcentrated juiceprepared with the method is better in cold dissolubility, superior to similarraw material products in free amino acid, chlorophyll or theaflavin content and obvious in fresh tea characteristic.

The invention discloses a seasoning flavor essence and a preparation method thereof. The preparation method includes the following steps: (1) washing raw material ducks, cutting the ducks into pieces and blanching the ducks, mixing the ducks with auxiliary materials including, by weight, 8% of dried bamboo shoots, 3% of ham, 1% of zongzi leaves, 1% of raw ginger and 1% of yellow wine, placing the materials into a casserole, adding two times of water and boiling the materials under high pressure for 1-2 h to obtain a soup stock; (2) separating and oxidizing duck oil, pulping and enzymolyzing the old duck, the dried bamboo shoots, the ham and the soup stock to prepare an old duck soup enzymolysis liquid, and mixing the enzymolysis liquid with 5-10% of reduced sugar, 4-8% of amino acids, 3-6% of the oxidized duck oil and 0.5-1% of thiamine, placing the mixture into a reaction kettle, and carrying out a reaction at 80-130 DEG C for 35 min, pH value being 6.5-7.5, thereby producing the seasoning flavor. In the invention, the raw materials are processed through the bio-enzymolysis and heat-reaction technologies, so that flavor and quality of the seasoning flavor are significantly improved. The seasoning flavor has significant characteristic flavor, soft fragrance and mellow taste, and good safety, and can be widely applied in the fields of meat products, seasonings, snack foods, etc.

The invention discloses a preparation method for a beef-flavor solid powdery flavoring agent used for dog food. The preparation method comprises the following steps: processing meat paste from beef and cow livers; adding water into the meat paste and carrying out full stirring so as to obtain meat slurry; heating the meat slurry to 45 to 60 DEG C, adjusting a pH value to 5.5 to 7.0, adding protease, carrying out a hydrolysis reaction under stirring until the hydrolysis degree of the meat slurry is 23 to 27%, allowing temperature to rise to 92 to 95 DEG C within 30 min and continuing stirring so as to obtain an enzymatic hydrolysis liquid; adding reducing sugar and amino acid into the enzymatic hydrolysis liquid, carrying out uniform mixing under stirring, and carrying out heating at 95 to 110 DEG C for 30 to 50 min so as to obtain an enzymatic hydrolysis product; and adding modified starch into the enzymatic hydrolysis product, carrying out uniform mixing under stirring and then carrying out spray drying so as to obtain the flavoring agent. The invention has the following beneficial effects: since the beef and the cow livers are used as main raw materials, the flavoring agent has low cost and the utilization rate and added value of the beef and the cow livers are effectively improved; and the flavoring agent has rich meat fragrance and protruding characteristic flavor, greatly improves the flavor and palatability of dog food and has good market prospects in application of pet food.

The invention relates to the field of instant noodles mixed with sauce, and particularly discloses glutinous rice cake chili, spicy flavor noodle mixed sauce, a combined sauce bag and instant noodles mixed with sauce. The preparation method of the glutinous rice cake chilies comprises the following steps: weighing Fujian dried chilies and new-generation dried chilies in a weight ratio of 1: (1-1.5), boiling to be soft, draining to obtain a chilli mixture, and stirring the chilli mixture into glutinous rice cake paste to obtain a finished product of the glutinous rice cake chilies; the raw material of the spicy and hot noodle sauce comprises the glutinous rice cake chili. The combined sauce bag is used for packaging the spicy flavored sauce for the noodles served with the sauce to obtain the spicy flavored sauce bag for the noodles served with the sauce; the instant noodles mixed with sauce comprise a noodle cake and the combined sauce bag. The glutinous rice cake chili disclosed by the invention is spicy in taste, the continuity of the spicy flavor is reduced, and good taste experience can be brought to eaters; the spicy flavor noodle sauce has a unique spicy flavor; the combined sauce bag and the instant noodles can provide more taste choices for eaters.

The invention relates to a preparation method of ham essence. The ham essence is prepared from the method including the following steps: preparing 50g-200g of ham enzymatic hydrolysate, 8g-20g of ribose, 0.5g-2g of cysteine, 0.5g-1.5g of cystine, 0.2g-0.8g of glycine, 0.2g-0.8g of lysine, 0.2g-0.8g of methionine, 0.2g-0.8g of thiamine, 1g-5g of monosodium glutamate, 0.5g-4g of I+G, 0.1g-0.6g of star anise powder, 0.1g-0.6g of cinnamon powder, 0.1g-0.6g of clove powder and 0.1g-0.6g of dahurian angelica root powder; and performing reaction at a temperature of 90 DEG C to 130 DEG C for 30min to70min so as to obtain the ham essence. According to the invention, the ham essence prepared through the method has an outstanding ham flavor and a harmonious meat aroma.

The invention discloses a method for making sweet osmanthus and tomato sauce. The sweet osmanthus and tomato sauce is made from the ingredients containing tomatoes, soybean sauce, sweet osmanthus and edible salt of which the weight ratio is 100:30:1:5. The method comprises the steps that the high-quality tomatoes are selected, are cleaned up, are cut into small pieces, and are soaked in clear water for 3-5h, the water needs to be changed twice in the period, and then the tomatoes are pulled out, are aired for one day and are dried in shade; the soybean sauce is poured into a jar; the tomato pieces are poured into the jar, salt is added to the jar, and after the tomato pieces and the salt are stirred evenly, stirring needs to be carried out twice every day, the tomato pieces are pulled out in 6-8 days and the soybean sauce is drained off; the sweet osmanthus is put into the tomato pieces cured through the soybean sauce, the jar opening is sealed, and after the tomato pieces and the sweet osmanthus are continuously cured for three to four days, the sweet osmanthus and tomato sauce can be eaten. The sweet osmanthus and tomato sauce has the advantages of being mellow in fragrance, having the special fragrance of the combination of the sweet osmanthus and the tomatoes and being unique in flavor.