192results about How to "Eliminate astringency" patented technology

The invention discloses a production method of Maotai-flavor liquor. Compared with conventional process, the invention replaces sorghum and wheat with rice, sticky rice, corn, wheat and sorghum which serve as brewing materials, replaces the process of only taking Maotai-flavor daqu as a ferment with the fermentation process of combining two daqu: Luzhou-flavor daqu and Maotai-flavor daqu for preparation, and replaces the convenient process of twice of grain addition, eight rounds of fermentation and seven rounds of liquor taking with the process of one-time grain addition, nine times of fermentation and eight times of liquor taking. The invention has the following advantages: the quality of each round of liquor and combined mixed body of each round of liquor is superior the quality of the existing method, thus obviously reducing the yield of liquor of inferior quality rounds, obviously improving the yield of liquor of superior quality rounds and improving the total yield, and the Maotai-flavor style of the product and aftertaste thereof are both superior to Maotai-flavor style and aftertaste of the Maotai-flavor liquor prepared by the existing method, and the product has elegant multi-grain compound flavor.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention provides a method for preparing cockscomb gynura decoction pieces. The method is characterized in that cockscomb and rauwofia are utilized as the main materials, and the cockscomb rauwofia decoction pieces are prepared by steps of raw material pretreatment, complex enzyme treatment, homogeneity, air flow drying, blending, softening and prilling, preforming and drying, shaping and package. The decoction pieces produced by the method can fully keep nutrient substances of the cockscomb and the gynura and remove astringent odor of the raw materials through primary and secondary steam fixation, improves the taste and quality of finished decoction pieces, can fully separate out active ingredients in the raw materials through the complex enzyme treatment, improves the utilization efficiency of the raw materials and enables the finished cockscomb rauwofia decoction pieces to have functions of clearing heat and promoting diuresis, resolving toxin and dispersing swelling, cooling blood and hemostasis and enhancing immunity.

The invention discloses rose vinegar and rose fruit vinegar, and belongs to the technical field of food flower processing. The rose vinegar is mainly prepared by fermenting of rose leaves, crystal sugar and rice vinegar. The technological steps for manufacturing the rose vinegar comprise the followings: (1) fermenting, (2) filtering, (3) aging, (4) concocting and (5) packaging and sterilizing. The rose fruit vinegar is mainly prepared by fermenting of rose leaves, fruit flesh particles, crystal sugar and rice vinegar, wherein the fruit flesh particles are one of pomegranate seeds, mulberries, strawberries and blueberries. The invention further discloses a manufacturing method of rose jam, the rose leaves, the crystal sugar and a honey raw material which are obtained after fermentation of the rose vinegar are taken, and the rose jam is prepared after burdening, fermenting, canning and sterilizing are carried out. The rose vinegar and the rose fruit vinegar have the advantages that the nutrition is rich, the color, the lustre and the taste are good, the rose fragrance is strong, the body is clear, and the safe edibility is high.

The invention provides a biological sporoderm-breaking technology and an effective antioxidation method for ganoderma lucidum spore powder. Firstly, full mature ganoderma lucidum spores are screened and put into water to be cleaned, then the ganoderma lucidum spores are heated after being frozen, spore enzymolysis and sporoderm breaking are carried out with one of expansin, cellulose, lysozyme, helicase and the like or the mixture of a plurality of enzymes for 3-24 hours at the temperature of 37-45 DEG C, pH (Potential Of Hydrogen) is regulated to 5.5-6.8 by citric acid, and then a vitamin C is used as an antioxidant of the ganoderma lucidum spore powder. Finally, 1% of sweetener-stevioside is used for removing bitter, and treatment with an instantaneous ultra-high temperature sterilization machine and bagging are carried out. The method disclosed by the invention has a good sterilization effect and high sporoderm breaking efficiency, is low in cost, does not break protoplasm of the ganoderma lucidum spore powder and keeps the original characteristics of the ganoderma lucidum powder.

The present invention relates to food and beverage, and is especially one kind of walnut-lactic acid bacterial beverage and its preparation process. The walnut-lactic acid bacterial beverage is prepared with walnut milk and soybean milk in the weight ratio of 5-8 to 2-5, and through the steps of mixing, grinding at 90-135 deg.c and 3-6 atm for 5-30 min to reach 80-300 mesh fineness, deastringent and fish smell eliminating treatment, adding probiotics in 2-5 wt% to ferment for 2-6 hr, grinding the fermented material to emulsify, homogenizing at high pressure and sterilizing. The present invention makes probiotics propagate in walnut milk so as to eliminate bitter and astringent taste and blend milk and oil well.

The invention discloses preparing and application of natural product powder composite particles with the aroma enhancement effect in a cigarette filter. 8-30 parts of ground coffee, 1.5-5 parts of sweetened natural plant powder, 0.3-1.5 parts of pearl powder and 100 parts of multi-hole corn starch are evenly mixed and moistened by deionized water comprising reducing sugar. Wet granulation, microwave shaping, microwave drying and sieving are carried out on the mixture and high-strength natural product powder composite multi-hole starch crystalline particles are obtained. The particles are added to cigarette filter rods to make binary or ternary composite filter rods, so that the content of nutrition components such as specific coffee volatile fatty acid and specific pearl powder amino acid can be added to smoke. It is indicated through cigarette sensory evaluation that the natural product powder composite particles added to the filter rods can boost the aroma amount of the smoke of cigarettes, improve aroma quality and harmony, reduce impure gases and stimulation, boost sweet feelings and integrally improve the inherent quality of the cigarettes.

The present invention belongs to the field of aquatic product processing and mainly relates to an ultrasonic wave assisted rapid acid removal method of Peruvian squids. Firstly, frozen Peruvian squids are semi-thawed, the thawed squids are peeled, internal organs are removed, the treated squids are washed, the washed squids are cut into slices, an acid removal liquid is added (the acid removal liquid consists of sodium pyrophosphate at a mass percentage concentration of 0.2-0.8%, sodium carbonate at 0.1-0.5%, sodium citrate at 0.2-0.8%, sodium tripolyphosphate at 0.2-1% and edible salt at 0.5-2%), the squids are firstly pretreated with ultrasonic wave, then the pretreated squids are soaked and rinsed, and after the soaking, the squids are rinsed with running water. The method is simple in technology and convenient in treatment, can also effectively improve the sour taste and bitter taste of the Peruvian squids, and improves the product quality of the squid products.

The invention discloses a processing method of intelligence-promoting water chestnut crisp chips. The processing method comprises the following steps: performing steam treatment, stewing and blanching, freezing and unfreezing on fresh water chestnut, then performing zinc enrichment treatment, and finally performing primary drying, microwave puffing treatment and secondary drying to obtain the intelligence-promoting water chestnut crisp chips. According to the processing method of the intelligence-promoting water chestnut crisp chips, disclosed by the invention, new components are provided for the water chestnut crisp chips, and original color, flavor and nutritional components also can be kept; and the prepared zinc-enriched water chestnut crisp chips are less in nutritional component loss, are sweet, fresh and delicious, are crisp in taste, are added with zinc elements so as to be used for supplementing micro elements required for a human body, and have the health effects of promoting the intelligence development of children, improving memories and preventing senile dementia.

The invention discloses a chicory beverage and a preparation method thereof. The beverage is prepared by taking compositae cichorium plate vegetable as raw materials, and is characterized by being prepared from the following components based on a weight ratio: 0.5-5% of chicory extract, 5-10% of sweet substance, 0.01-0.03% of vitamin C, 0.25-0.55% of acidity regulator, 0.1-0.6% of stabilizer, 0.015-0.03% of salt, 0.0025-0.005% of sweetener, 0.03-0.05% of flavor and the rest of pure water. The beverage product provided by the invention has a simple and easy process, is a beneficial edible beverage capable of promoting human health, and has the aim of supplementing energy and nutrient substance; since the chicory has an antioxidant active ingredient, the beverage has capability of well eliminating free radicals; and the beverage has a healthcare function.

The invention discloses a processing method of selenium and zinc enriched non-fried potato chips. The processing method comprises the following steps: (1) raw material treatment: treating potatoes in steam at 45-55 DEG C for 10-50 minutes, then stewing and blanching for 30-60 minutes in the steam at 80-90 DEG C, and cooling; (2) freezing and unfreezing: cutting the potatoes into slices with the thicknesses of 3-6mm, freezing at the temperature of less than -10 DEG C, and then unfreezing the potato slices in a selenium and zinc enriched solution; (3) selenium and zinc enrichment: performing vacuum pumping on unfrozen potato slices in vacuum equipment at the vacuum degree of 0.085-0.095MPa for 10-20 minutes; (4) pre-drying: performing low-temperature drying on selenium and zinc enriched potato slices until the terminal water content is 15-35%; (5) puffing treatment; (6) after-drying: drying puffed potato slices until the terminal water content is less than 5%; and (7) cooling and packaging. The selenium and zinc enriched non-fried potato chips prepared by using the processing method disclosed by the invention are less in nutritional component loss, good in color and crisp in taste, and are added with selenium and zinc elements so as to have significant health effects.

The invention relates to sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and a preparation method thereof. The ingredients of the sour soybean milk include the following constituents in parts by weight: soy protein isolate 1%-4%, vegetable oil 0.5%-3%, sucrose 7%-10%, fructo-oligosaccharide 0.3%-1.5%, vegetable liquid 5%-10%, bacterial strains 0.02%-0.2% and the balance being water. According to the invention, the soy protein isolate which is easy to transport, store and process is adopted as an ingredient and is combined with the vegetable liquid through a specific emulsifying way of soy protein so as to greatly improve the taste and texture of the sour soybean milk, effectively avoid the beany flavor and endow finished products with a better flavor; and sourness, sweetness, the taste and the texture are significantly improved so that the obtained sour soybean milk has no beany flavor and no astringency, has a sour, sweet, palatable, tender and smooth taste and has moderate viscosity without any abnormal taste. The sour soybean milk prepared through the proportioning provided by the invention has a fresh and cool taste, is easy to absorb for people, increases the utilization rate of mixed soybean milk by avoiding the whey precipitation of the sour soybean milk and saves production cost.

The invention discloses a preparation method of a sweet potato stem and leaf beverage. The preparation method comprises crushing sweet potato stems and leaves, preparing sweet potato stem and leaf primary pulp, carrying out odor removal and clarification treatment on the sweet potato stem and leaf primary pulp, pumping the sweet potato stem and leaf primary pulp and mixed auxiliary materials into a blending cylinder, and carrying out blending, wherein according to different auxiliary materials, the sugar-free sweet potato stem and leaf beverage and the ordinary sweet potato stem and leaf beverage are prepared. The sweet potato leaves are rich in nutrients, are classified as high nutritional vegetable by the Asian Vegetable Research Center and are called as vegetable queen. The sweet potato stem and leaf beverage can prevent obesity, adjust immunity and endocrine, resist cancers, diminish inflammation, stop bleeding, reduce blood sugar, remove toxins and prevent night blindness and constipation. The sweet potato stems and leaves are rich in a mucus protein, can prevent fat deposition in a cardiovascular system, can keep arterial elasticity, can prevent coronary heart diseases and liver and kidney connective tissue atrophy, and can keep the digestive tract, respiratory and intestinal tract smooth.

The invention discloses a processing technology of okra jam. With okra as a main raw material, the processing technology comprises the steps of raw material pretreatment, pulping, enzyme treatment, dosing, homogenizing, concentration, filling, sterilization and the like. In the okra jam prepared by the technology, by adopting composite enzyme for treatment, the pectin layer between the okra cell layers can be decomposed, more nutrient substances can be separated out, and the utilization rate and nutritional value of the okra are improved; moreover, through twice steaming enzyme deactivation of the okra, the astringency in the okra can be removed, and the mouthfeel and quality of the okra jam are improved; and meanwhile, the okra jam has the healthcare functions of strengthening body and tonifying deficiency, protecting and nourishing stomach, improving human immunity and the like.

The invention discloses fermented fructus mori wine and a method for preparing the same. The method includes crushing fructus mori and carrying out low-temperature enzymatic hydrolysis by the aid of pectinase with a low pH (potential of hydrogen) value; adding wine yeast, fermentation monascus and nisin from streptococcus lactis and carrying out mixed temperature-control fermentation; carrying outageing to obtain raw wine liquid. Steps for clarification, after-treatment and the like can be carried out on the raw wine liquid to obtain fructus mori fruit wine when the fructus mori fruit wine isabout to be prepared; distillation and clarification adsorption can be carried out on the raw wine liquid to obtain fructus mori baijiu when the fructus mori baijiu is about to be prepared. The fermented fructus mori wine and the method have the advantages that the fructus mori fruit wine is ruby red and clear, is free of obvious suspended matters or precipitates, has full-bodied and harmonious fruit aroma of original fruits, full-bodied and harmonious wine aroma and mellow and full taste, is good in fructus mori red pigment stability and is in unique style; the fermented fructus mori baijiuhas full-bodied fruit aroma of the fructus mori and full-bodied wine aroma, is mellow, sweet, clear and harmonious, has full wine bodies and pure, delicate and lasting aftertaste and is in typical style of the original fruits.

The invention discloses golden eucommia ulmoides green tea and a preparation method thereof. The method comprises the steps that 1, deactivation of enzymes is conducted, and 20-30 parts of tender leaves of eucommia ulmoides and 60-70 parts of tender leaves of chimonanthus salicifolius are mixed and put into a pot for deactivation of the enzymes; 2, rolling is conducted, and the leaves which are subjected to deactivation of the enzymes are put into a rolling barrel to be rolled; 3, enzymolysis is conducted, 5%-10% of enzymatic hydrolysate is added to the leaves which are subjected to deactivation of the enzymes, and enzymolysis is conducted for 1-3 h after even mixing is conducted; 4, tea is fried, and the tea leaves which are subjected to enzymolysis are poured into a stir pan to be stir-fried for 2-5 h; 5, drying is conducted, and the stir-fried tea leaves are sent to a dryer to be dried. The obtained golden eucommia ulmoides green tea is brownish green, full in form, attractive in appearance and high permeable in fragrance, steeped tea soup is mellow in mouthfeel, rich in fragrance and free of astringent and bitter taste, the content of quality-related constituents such as aqueous extract, tea pigment and amino acid of the green tea is obviously increased, the special flavor of the golden eucommia ulmoides tea is achieved, and the golden eucommia ulmoides green tea has better auxiliary curative effects on hypertension and hyperlipidemia.

The present invention discloses a method of removing astringent tastes of peanut skins. The method comprises the following steps: the peanut skins are soaked using water, the soaked peanut skins are subjected to a microwave pretreatment, tannase is added, then zinc lactate and calcium lactate are added, the mixture is subjected to a microwave assisted enzymatic treatment, the treated mixture is filtered, and the filtered mixture is centrifuged to remove the astringent tastes of the peanut skins to obtain a peanut skin extract free of the astringent tastes. The present invention provides the high-efficient peanut skin astringent taste removing method. The method is good in astringent taste removing effects, at the same time can obtain the peanut skin extract free of the astringent tastes and rich in proanthocyanidin, and can widen the application of the peanut skins in food. The prepared astringent taste removing peanut skins can be applied in the food industry of health-care products, peanut drink, peanut ice cream, peanut milk tea, etc.

The invention provides a manufacturing method of a soybean milk-like drink and a soybean curd, and an airstream grinding device to use for the manufacturing method, wherein the soybean milk-like drink and the soybean which are rich in healthy functional components, flavor and mouth feel can be manufactured through a simple equipment structure in a low-power, low-cost and short-time manner. The manufacturing method comprises the following steps: a blank hypocotyl powder preparing step with the procedures of drying raw soybeans, peeling, taking out the hypocotyls, heating the hypocotyls, performing air current crushing on the hypocotyls at a temperature below 55 DEG C, fine-crushing to hypocotyl powders of which the median diameter (d50) is 20-40 mu m and the proportion of the powders with diameter below 100 mu m is higher than 90%; a soybean powder preparing step of performing air current crushing on the soybeans without hypocotyls, and fine-crushing to soybean powders of which the median diameter (d50) is 20-40 mu m and furthermore the proportion of the powders with diameter below 100 mu m is higher than 90%; and a raw material mixing step of mixing 0.05-2wt% of the hypocotyl powder and 2-22wt% of the soybean powders, thereby preparing the soybean milk-like drink.

The invention discloses a method for marinading kohlrabi, belonging to the technical field of food processing. The method for marinading kohlrabi comprises the following steps: A, slicing raw kohlrabi, and drying the kohlrabi slices in air until the moisture content is 50 percent; B, alternately spreading the kohlrabi slices obtained in the step A and salt layer by layer from bottom to top in a barrel, compacting and covering the barrel to marinade the kohlrabi for 3-5 days, wherein the weight ratio of the kohlrabi to salt is 5:1; C, drying the kohlrabi prepared in the step B in air until the moisture content is 35 percent: D, repeating the operations in the step B and the step C twice, and drying the kohlrabi in the air until the moisture content is 28 percent for the last time; and E, placing the kohlrabi prepared in the step D in a jar, sealing the jar, and inverting the jar, and setting the jar for at least 90 days to obtain the marinaded kohlrabi. With the adoption of the method disclosed in the invention, the problems that the marinaded kohlrabi prepared by the traditional method is changed in color, is sour and mildew can be solved.

The invention discloses golden eucommia black tea and a preparation method thereof. The method comprises the steps of 1, withering, wherein 20-30 parts of eucommia tender leaves and 60-70 parts of chimonanthus salicifolius tender leaves are mixed and then withered; 2, enzymolysis, wherein a 5-10% enzymatic hydrolysis solution is added into the withered leaves for enzymolysis for 1-3 h; 3, twisting, wherein the cell destruction rate is more than 90%, and liquid tea overflows and does not drip; 4, fermentation, wherein oxygen is introduced into the twisted tea leaves for fermentation, so that green grass fragrance disappears, the specific fragrance of the golden eucommia black tea appears, and the leaf color is dark red; 5, drying, wherein the fermented tea leaves are fed into a dryer to be dried till the water content is 5-6%. The obtained golden eucommia black tea is dark red, full in shape, attractive in appearance and highly permeable in fragrance, the soaked tea soup is mellow in taste, the fragrance is rich, no acid odor or bitter taste exists, the specific flavor of the golden eucommia black tea is achieved, and the golden eucommia black tea has the better auxiliary effect on treating high blood pressure and high blood fat.