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

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 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 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.