45results about How to "Eliminate the spicy taste" patented technology

The invention discloses a glucoside-containing composition, a preparation method thereof and use thereof. The composition mainly comprises glucoside, thiourea, modified starch, sodium alginate, sodiumthiosulfate, sulfanilic acid, propanetriol, ammonium molybdate, malic acid and tea polyphenol. The composition can be used in gas and liquid phases to reduce low molecular aldehydes and ketones and used in finishing and decorating materials to remove formaldehyde in both free and absorption states and accelerate the release of deep formaldehyde in a fixed state to capture the formaldehyde and canreact instantaneously to form a hydroxy salt without secondary pollution. When used in cigarette filament bundle filter rods, the composition can improve mouth feel during smoking, retain the original fragrance of cigarettes, reduce various harmful ingredients in smoke, remove the special hot taste and burning feel of polypropylene fibers and improve the quality of the smoke to the degree of thatof the smoke of cellulore. The composition can be used in cellulore filter rods to remove the low molecular aldehydes in the smoke and improve the quality of the cellulore filter rods. The composition can remove over 99 percent of the low molecular aldehydes in sewage.

The invention discloses a naturally enzymolyzed Thailand pueraria mirifica oral liquid and a preparation method thereof, wherein the preparation method comprises the following steps of: (1) cutting 18 to 22 weight parts of Thailand pueraria mirifica, and grinding the cut Thailand pueraria mirifica into powder by a grinder; (2) putting the Thailand pueraria mirifica powder obtained in step (1) in a steamer to be steamed for 20 to 30 with steam, then taking the powder out, cooling the powder to the temperature of 55 to 65 DEG C, and pouring the powder into a fermentation vat; (3) grinding 1 to 2 weight parts of fresh barley malt, adding the ground barley malt and 40 to 60 weight parts of warm water of 55-65 DEG C into the fermentation vat, mixing uniformly, preserving heat and enzymolyzing the mixture at the temperature of 60 DEG C for 7 to 10 hours, filtering the mixture with a filter screen of 90 to 100 meshes to obtain a preliminary liquid, and finely filtering the preliminary liquid with a filter screen of 150 to 180 meshse to obtain a clear liquid; and (4) heating the clear liquid till the liquid is boiled, and then cooling, filling, sealing and sterilizing the clear liquid to obtain the naturally enzymolyzed Thailand pueraria mirifica oral liquid. The preparation method disclosed by the invention fully utilizes the Thailand pueraria mirifica; and the prepared oral liquid has the efficacies of improving blood circulation, reducing blood pressure and blood sugar, resisting arrhythmia and augmenting breast.

The invention discloses a processing method of flavored maca leaves. The raw materials of maca leaves can be prepared through processes such as raw material selection, blanching, dehydration, preparation of seasoning soup, soaking in seasoning soup, mixing and packaging. product. The prepared flavored maca leaves are not only crisp, tender and refreshing, nutritious and delicious, but also completely retain the unique flavor of the maca leaves, and retain the nutrients of the maca leaves to the greatest extent. At the same time, the production process is simple and easy to operate. With the investment in equipment, maca leaves can be turned into treasures. It is not only a pure natural functional leisure food that can enhance human immunity and energy, but also a green and healthy health care product. The added value of its products High, remarkable health care effect, easy to popularize in a large range.

The invention provides a preparation method of rose wine. The preparation method comprises the following steps: adding a solvent into a rose material and grinding into rose pulp, performing high-pressure homogenization to the rose pulp, filtering and removing impurities to obtain a filtrate, performing refrigerated centrifugation and separation on the filtrate, removing solid precipitates to obtain a rose extracting liquid, finally adding the extracting liquid into white spirit, to obtain rose wine, wherein the solvent is an anhydrous ethanol or ethanol water solution with the volume of 40% above. According to the preparation method of the rose wine provided by the embodiment of the invention, the original nutritional substances in rose can be retained, the smell is closer to scent of natural roses, and the phenomenon that the traditional rose wine has piquancy can be overcome. Furthermore, a long soaking or fermentation process is not required, extraction can be completed within short time, the treatment quantity is large, industrial scale is easily expanded, and the industrial mass production can be realized.

The invention provides a dried tangerine peel oil extracting method. According to the method, dried tangerine peels are ground to 80-100 meshes by a liquid nitrogen grinder, a dried tangerine peel raw material is obtained, and the moisture content is controlled to range from 15% to 25%; the dried tangerine peel raw material is extracted by the aid of propane and butane mixed alkane at the temperature of 25-35 DEG C and under the pressure of 0.2-0.5 MPa for 30-40 min; the extracted dried tangerine peel raw material is subjected to extraction by the aid of supercritical CO2 again at the temperature of 50-65 DEG C and under the pressure of 10-20 MPa for 50-70 min, and dried tangerine peel oil is obtained through resolution and separation. The method is used for extracting the dried tangerine peel oil, the extraction ratio is higher than 6.4%, the dried tangerine peel oil is rich in functional components, contains more than 62% of polymethoxyflavonoids, has the bright yellow and transparent color, has the pure and strong fragrance and is free of the irritating odor and the biting taste, and the retention degree of the original flavor of the dried tangerine peels is high.

The invention relates to the field of food processing, and particularly relates to a method for producing dried turnip. According to the method, fresh turnip is pretreated for 3-10 min under 110-120 DEG C by using infrared rays; then the pretreated turnip is firstly dried for 15-30 min for preliminary color fixation under 120-130 DEG C by using infrared rays, subsequently are dried for 19-25 min for intermediate color fixation under 115-125 DEG C by using infrared rays, and are dried for 23-33 min for final color fixation under 100-105 DEG C by using infrared rays; and finally shape setting and re-drying are carried out to obtain the dried turnip. According to the method, the fresh turnip is treated for multiple times based on reasonable infrared temperature and reasonable treatment time by using the thermal effect of infrared rays to remove the acrid taste and raw flavor of turnip and the crisp sweet dried turnip with peculiar turnip taste is produced in short time; and the method provides a novel treatment way for post processing of fresh turnip.