632results about How to "Eliminate bitterness" 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 a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses a method for extracting proteins and chitin from heads and shells of prawns, which uses fermentation with lactic acid bacteria to liquefy and separate the proteins in the heads and shells of the prawns and obtains the proteins by drying. Lactic acid produced in fermentation can dissolve inorganic calcium salts in the heads and shells of the prawns and transfer the inorganic calcium salts to fermentation liquor, and residue can be decolorized to give the chitin. The method comprises the following steps: (1) crushing the heads and shells of the prawns and adding water into the crushed heads and shells of the prawns; (2) adding glucose or sucrose into the crushed heads and shells of the prawns; (3) inoculating with the lactic acid bacteria; (4) keeping temperature for fermentation; and (5) after the fermentation is finished, separating the fermentation liquor from the fermentation residue, neutralizing and drying the fermentation liquor to obtain proteins, and subjecting the fermentation residual to soaking in a diluted acid and decolorization to obtain the chitin. The proteins obtained by the method has the characteristics of light fishy smell and bit flavor, excellent flavor and rich calcium lactate content and can be used in food.

The invention discloses a collagen polypeptide, a preparation method and application thereof. The collagen polypeptide comprises the following components in percentage by weight: 45-55 w / w% of components with molecular weight of 6500+ / -100 Da, 20-25 w / w% of components with molecular weight of 1300+ / -100 Da, and 25-35 w / w% of components with molecular weight of below 1000 Da. The nitrogen solubility index of the collagen polypeptide is 98.5-99.9%. The preparation method disclosed by the invention comprises the following steps: mixing the raw materials with complex enzyme A, and hydrolyzing.

The invention discloses a method for brewing pomelo peel vinegar. According to the pomelo peel vinegar, the pomelo peel which is not eaten by people is used as raw material. The method for brewing the pomelo peel vinegar comprises the steps of steaming for removing water, pulping and separating, stewing sticky rice, fermenting ethyl alcohol, fermenting acetic acid, ageing, filtering, sterilizing, filling, inspecting and storing. Due to the adoption of the pomelo peel which is not eaten by people as the raw material, the production cost is reduced; additional values of products are increased; the pomelo peel is steamed to remove water, so that bitter taste in the pomelo peel can be removed; the taste of the finished vinegar can be improved; the finished pomelo peel vinegar has effects of assisting for digestion, warming stomach, eliminating phlegm and quenching thirst, wetting whistle, regulating qi and removing stasis and the like.

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention relates to a method for deeply processing gingko, and particularly discloses a method for preparing gingko protein peptide. The method mainly comprises the following steps: (1), processing raw materials; (2), preparing gingko powder; (3), preparing gingko protein powder; (4), carrying out primary enzymolysis; and (5), carrying out secondary enzymolysis to obtain gingko glycopeptides, amino acid balance peptide and gingko polypeptide products. The utilization of gingko resources is expanded, and new resources are provided for developing products with special functions. The method is special and simple in process, and low in production cost; the gingko protein peptide is safe without toxic and side effects; the novel preparation process of the gingko polypeptide product is developed, a new utilization field of the gingko is opened up. The gingko polypeptide prepared by adopting the method provided by the invention can be used as raw material for developing health care foods, food additives and medicine raw materials and excipients.

The invention discloses an angelica keiskei flavor calcium fruit biscuit. Angelica keiskei and calcium fruit are taken as raw materials, and meanwhile tortoise shells and radix polygonati officinalis are added, so that the angelica keiskei flavor calcium fruit biscuit is prepared. The nutritive value of angelica keiskei and calcium fruit are sufficiently utilized, and the angelica keiskei and calcium fruit are mutually compatible with traditional Chinese medicine and has synergistic interaction, so that the biscuit has the effects of tonifying liver, benefitting kidney and cooling blood to stop bleeding. According to the angelica keiskei flavor calcium fruit biscuit, the angelica keiskei is firstly fermented by liqueur koji, and a mellow flavor is added into the finished product; combined enzymolysis is carried out on the raw material calcium fruit by using cellulose, hemicellulase and pectinase, so that the bitter taste of the calcium fruit is effectively removed; the prepared finished product is crisp and fragrant in taste and unique in flavor, and is suitable for people of all ages; the healthcare function of the biscuit is outstanding, and the discomfort of people with dizziness, swelling and eye pain can be obviously improved after long-term eating. The biscuit is simple in manufacturing technology, easy to realize, convenient to carry and wide in market prospect, and large-scale production can be realized.

The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

There is a kind of dian-olive juice wine. The inventino uses mild fruit dia-olive which exists specially in yunnan as main material, it is produced through processes of extracting, sterilizing, filtering, distributing, fermenting, low temperature aging etc. The invention also can confect the purified dian-olive juice into dew-wine. Aiming at the technology difficulty that the content of tannin in dian-olive juice and that the Ph value is 1-2, the invention uses technique measure such as acidproof yeast cluster and ferment temperature control etc. It assorts with growth of dian-olive natural yeast cluster effectively, resists growth of harmful yeast and mixed germ, these play a crucial significance to color, taste feeling, physical and chemical sanitation index of the product.

The invention discloses a pure grape juice beverage and a production method thereof. The production method is characterized by taking fresh grape as raw material and comprising the following steps: processing the raw material, crushing, carrying out enzymolysis, juicing, heating, roughly filtering, carrying out secondary enzymolysis, finely filtering, mixing, sterilizing, filling and sealing, reversing bottle for sterilizing and cooling, putting on labels and spraying codes, and packing to produce a clear type pure grape juice beverage which is delicious and has the characteristics and taste of the grape. The method is capable of carrying out large-scale industrial production; the produced grape beverage is purplish red in color, clear and transparent, and long in quality guarantee period; the grape beverage is stored, circulated and sold at normal temperatures.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention discloses a green tea preparation technology relating to the technical field of tea preparation. The green tea preparation technology comprises following steps of firstly, picking; secondly, sorting; thirdly, sunning in a spreading manner; fourthly, fixation; fifthly, rolling; sixthly, tidying tea strips; seventhly, drying; eighthly, classifying; and ninthly, inspecting and packing. The green tea prepared by adopting the preparation technology can be brewed for a plurality of times, by adopting the preparation technology part of bitter of the green tea can be eliminated and the stimulation of the green tea to stomach and intestines after being drunk is lowered, the overall quality of the tea is improved, the market competitiveness of the green tea is improved, and the technology has the significance on sustainable, steady and healthy development of tea production.

The invention relates to a method for preparing queen bee embryo peptide by an enzyme hydrolysis method. The method comprises the steps of carrying out sample pretreatment, degreasing queen bee larva powder, preparing queen bee larva powder sample solution, treating the queen bee larva powder sample solution by ultrasonic waves, carrying out enzymatic hydrolysis reaction on the queen bee larva powder sample solution, heating enzymatic hydrolysate in a boiling water bath for 20min to realize enzyme deactivation, cooing to room temperature, adjusting pH value of the enzymatic hydrolysate to 7.0, centrifuging to take out supernate, and drying the supernate to obtain the hydrolyzed queen bee embryo powder. The prepared queen bee embryo polypeptide can be used for preparing health products for improving the function of human body, and more important, the bioactive polypeptides beneficial to human body can be screened out from the hydrolyzed queen bee embryo polypeptide.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention discloses anti-cancer selenium-enriched soy sauce. In the anti-cancer selenium-enriched soy sauce, the amino acid nitrogen content is 0.70 to 0.75 g / 100ml; and the organic selenium content is 50 to 100 ug / kg. The anti-cancer selenium-enriched soy sauce is prepared by the following steps of inoculating aspergillus oryzae into raw materials comprising soybean and wheat to prepare yeast; adding saline into the yeast; fermenting; pouring oil in the completely fermented sauce paste; adding traditional Chinese medicine soup cooked by the organic selenium and a traditional Chinese composition to anti-cancer selenium-enriched soy sauce; or adding traditional Chinese medicine soup cooked by the traditional Chinese composition into the completely fermented sauce paste, inoculating salt-tolerance lactic acid bacteria and salt-tolerance saccharomycetes, performing secondary fermentation, pouring oil after the fermentation is finished, and adding the organic selenium to prepare the anti-cancer selenium-enriched soy sauce. The organic selenium and the traditional Chinese composition can enhance the anti-cancer effect; and the traditional composition has the effects of tonifying spleen, soothing the nerves, replenishing blood and tonifying qi.

A corn peptide beverage is prepared from corn peptide, granular white sugar, auxiliaries and water through dispersing corn protein powder in water, enzymolyzing, adding organic acid and acidifying, and proportionally mixing it with others. Its advantages are agreeable taste and high content of peptide in it.

Making process of oolong black tea includes the steps of harvesting tea, sunning, cooling green leaves, rocking the green leaves, allowing the green leaves to stand, baking, rolling, fermenting, and drying to obtain a fished product. The oolong black tea is made out of fresh leaves of oolong tea, green leaf making process of oolong tea and fermenting process of black tea are combined to make the novel tea with unique flavor, the novel tea integrates sweetness of the black tea and flower and fruit aroma of the oolong tea and is blackish green, soup of the novel tea is red and clear, flower aroma is apparent, and the novel tea is sweet and smooth, has long aftertaste and is durable in brewing. The problems of waste of summer tea resources, low profit in summer tea processing and the like are solved directly. The biochemical characters of the raw green tea leaves is taken to full consideration, baking is performed first so that flower-type aromatic matters can be converted richly and sufficiently, completeness of tea strips is also maintained, and the tea leaves are more attractive. Fermenting later promotes conversion of contents of the green leaves into thearubigins and theaflavinsand the like better, the ratio of polyphenols to amino acids is proper, and the quality characteristics of sweetness and mellowness of the black tea are fully expressed.

The invention belongs to the health care scented tea technical field, and especially relates to a skimmia japonica scented tea and making technology and a making technology, According to the making technology, 100% of pure natural Skimmia japonica is taken as a raw material, processes of acquiring fresh flower, removing the impurities, deactivating enzymes, frying to shape, drying, distilling flavor, and airing and packaging the finished product to prepare the skimmia japonica scented tea. The prepared skimmia japonica scented tea can fully perform the original natural performance of the skimmia japonica, no other compatibility component is added, the bitter taste of the skimmia japonica scented tea can be alleviated from the essence, the infused skimmia japonica scented tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and has strong health care efficacy, and the skimmia japonica scented tea is the green health care scented tea suitable for long-term drinking. The making technology of the skimmia japonica scented tea has the advantages of reasonable design, short processing time and low equipment cost.

The invention discloses a gingko beverage and a preparation method thereof, belonging to the technical field of processing of food beverages, and providing a novel process for preparing a gingko beverage by using a modern biotechnology. According to the gingko beverage and the preparation method thereof, by adopting conventional processes of shelling, cooking for detoxicating, removing endopleura, colloid-milling, homogenizing and the like and a modern enzymolysis technology, or a preparation method further matched with an enzymolysis technology and a probiotic fermentation technology, on the basis of preserving organic nutrients and flavor of gingko, the problems of high viscosity and poor taste of the gingko beverage are solved; the prepared gingko beverage is cool and fine in taste, delicious in sour and sweetness, relatively excellent in palatability, and stable in tissues; nutritional ingredients are relatively preferably absorbed by a human body; meanwhile, the gingko beverage is rich in effective ingredients such as abundant ginkgetin and ginkgo terpene lactones, and has a relatively excellent health function.

A preparation method for caffeine control and device thereof, mainly consisting of: a. mixing coffee powder and water in a container; b. applying a vibration force to the container for an acting time, and maintaining the operating temperature during this stage within a first working temperature range; c. compressing the space within the container to cause specific components in the coffee powder to be extracted and form coffee liquid; d. heating the coffee liquid obtained from step c to a second working temperature. Accordingly, vibration extraction and compression process at the first working temperature and the further heating process at the second working temperature are used to control the caffeine content of hot coffee.

The invention relates to a preparation method of a selenium-chelated collagen peptide with tuna bone collagen serving as a source. The preparation method includes: crushing tuna bones, subjecting the crushed tuna bones to pretreatment prior to enzymolysis and adding selenium-enriched yeast so as to obtain the selenium-chelated collagen peptide. The preparation method is short in preparation cycle, high in yield and product purity and capable of removing bitter fishy smell, provides technical assistance for development of selenium-supplementing health food and drugs and also provides a new thought for high-value application of the tuna bones, and the selenium-chelated collagen peptide is good in taste and beneficial to absorption of human bodies.

The invention discloses soy protein oligopeptide. Based on the total weight of soy protein oligopeptide, the soy protein oligopeptide comprises 90 to 95 percent of crude protein, 2 to 3 percent of ash, 3 to 5 percent of water, 2 to 3 percent of sugar and fat and 99.5 to 99.9 percent of acid-soluble protein, and has a nitrogen solubility index NSI of 98.5 to 99.9 percent. The invention also discloses a preparation method and the use of the soy protein oligopeptide.

The invention relates to a production method of sweet potato leaf compound health protection tea, belonging to the technical field of tea manufacture. The method comprises the following steps: carrying out microwave enzyme killing on duly harvested and screened fresh sweet potato leaves, dissolving chrysanthemum extract and licorice extract which serve as auxiliary materials in hot water and thenspraying onto the surfaces of the sweet potato leaves, tedding, slicing, twisting, shaping, carrying out microwave drying, frying, screening, inspecting, and packaging to obtain the sweet potato leafcompound health protection tea. The sweet potato leaf compound health protection tea fully reserves multiple the active ingredients of the sweet potato leaves, and has the effects of tumor resistanceaiding, cardiovascular protection, gallbladder clearing and eyesight improvement.

The invention relates to a hard candy containing green tea extract and its preparing process, wherein the candy also contains green bean extract and the following raw materials (by weight ratio): tea extract 4-6, mung bean extract 1-4, xylitol 90-95. The candy can be used for patients of diabetes and for preventing children's dental caries.

The invention discloses a method for making a crab nutritional instant solid beverage, which is characterized by comprising the following steps of grinding portunid leftovers, drying, degreasing, carrying out composite enzymolysis, centrifuging, concentrating clear liquid, seasoning, homogenizing, spraying, drying, etc., wherein composite enzymolysis adopts neutral protease and flavored protease. The method effectively extracts nutritional components in the portunid leftover to product the solid beverage, which changes waste into valuables, produces considerable economic benefit, can satisfy the consuming needs of people, and can promote human health.

The invention discloses a barrel-type fermentation method for cigar tobacco leaves. The barrel-type fermentation method includes the steps of performing processes of tobacco leave moistening and moisture regaining on raw tobacco leaves, accommodating the tobacco leaves obtained from the processes of tobacco leave moistening and moisture regaining in a wooden barrel and placing the wooden barrel into a fermentation chamber, fermenting for a 20-40 days. The cigar tobacco leaves fermented by the method are remarkably low in nicotine, intrinsic irritation of the tobacco leaves is improved, and intrinsic bitter taste of the tobacco leaves is eliminated.

The invention discloses a method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis, bitterness shielding and other technologies. Complex enzymes comprise alkali protease and papain. The protein hydrolyzate is prepared from abalone viscera by cleaning, pulping, hydrolyzing with the enzymes, inactivating the enzymes and shielding bitterness by using ethyl maltol in sequence. The method effectively utilizes a side product, namely viscera, generated during abalone processing, and the bitterness of the protein hydrolyzate is avoided; the prepared protein hydrolyzate has high content of free amino acid, high absorptivity of human body, rich nutrition and delicious flavor, and can be used as an additive to be widely applied to products such as cans, sauces,fodders, plant nutrient solutions and the like.

A tangerine peel jam is prepared from fresh tangerine peel, sugar, flavouring and water through washing fresh tangerine peel, boiling in rice vinegar, rinsing for removing bitter taste, adding sugar and acid, breaking cell wall, and concentrating. It has high utilization rate of carrotene and micro nutrients.

The invention discloses a processing method of red date concentrated juice. The processing method includes the steps of firstly, selecting material; secondly, performing far infrared aroma extraction; thirdly, grinding; fourthly, performing solid-liquid extraction; fifthly, performing aroma extraction; sixthly, settling; seventhly, performing reverse osmosis concentration; eighthly, performing vacuum concentration; ninthly, backfilling aroma; and tenthly, sterilizing and filing. By the red date concentrated juice prepared by the processing method, natural strong aroma of red date can be stored fully, essence need not be additionally added to the concentrated juice in drink application, bitter taste brought by date peel into the concentrated juice can be eliminated, and the concentrated juice is sweet and mellow in taste.