68results about How to "Enhance taste experience" patented technology

The present invention provides an electronic cigarette and its nozzle, the electronic cigarette nozzle comprises an atomizer, a nozzle cover configured at an end of the atomizer, and further comprises a hermetic ring hermetically configured between the atomizer and the nozzle cover, the hermetic ring defines an concave chamber oriented to the atomizer, a thickness of the top wall of the concave chamber is gradually increased from a circumference to a center so that an upper surface of the top wall is a bevel, and plural through holes are circumferentially defined in the top wall. In the present invention, the hermetic ring, the concave chamber oriented to the atomizer, the top wall with a beveled upper surface and the plural through holes circumferentially defined in the bottom wall are adopted, and these technical means can eliminate the smoke oil residue, and improve user's taste experience.

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

The invention relates to an atomizer which comprises an oil storage cabin component, a base component and an atomization core component, wherein the base component comprises a base body; an accommodation chamber and a gas inlet hole are formed in the base body; the atomization core component comprises an atomization part and a diversion part; the atomization part comprises an atomization chamber;the diversion part is mounted at the atomization part and is provided with a gas flow separation chamber; the gas flow separation chamber comprises a rotational flow area and a direct flow area; a first central hole is formed in the rotational flow area; a first air flow hole and a first guide plate are arranged in the direct flow area; the first central hole and the first air flow hole are communicated with the atomization chamber; a second central hole is formed in the oil storage cabin component; a part of a gas passes through the central area of the atomizer in a rotational flow mode; theother part of the gas passes through an edge area of the atomizer in a direct flow mode. The invention further discloses an electronic heating evaporation sucking device. By adopting the atomizer andthe electronic heating evaporation sucking device provided by the invention, the stability of smoke taste is maintained by virtue of the direct air flow in the edge area, and the heat radiation property is improved by virtue of the rotational air flow in the central area.

The invention discloses a cigarette incombustible under heating. The cigarette incombustible under heating comprises a cigarette holder section, a filtration section, a tobacco material section and outer wrapping paper, wherein the filtration section comprises a spiral rod, and the periphery of the spiral rod comprises a spiral smoke channel. The spiral smoke channel of the spiral rod greatly increases a smoke flowing distance to make smoke heat from the cigarette holder section of the cigarette dissipated fully, and the taste experience of smoking can be improved.

The invention discloses a preparation method of Japanese-flavor sweet potato fried chicken. The preparation method of the Japanese-flavor sweet potato fried chicken comprises the following steps: adding chicken into a tumbling machine, adding sweet potato paste when the tumbling machine rotates, then pouring seasoning liquid, tumbling for 45-55 minutes until the seasoning liquid is absorbed completely, taking out the marinated drumsticks, adding slurry the weight of which is 15% of the weight of the drumsticks, stirring uniformly, putting on a conveying belt of a powder coating machine so that the drumsticks are coated with a layer of uniform coating powder, then frying by a frying machine, finally carrying out a quick-freezing technology, and packaging to obtain cooked products. According to the preparation method of the Japanese-flavor sweet potato fried chicken, the sweet potato paste containing a great amount of coarse fibers is added into the tumbling machine and is tumbled together with the high-protein and low-fat chicken blocks, so that the chicken blocks are uniformly coated with the sweet potato paste, the quality of chicken is increased, and the novel chicken conditioning variety with fresh and sweet potato flavor and the Japanese flavor is produced; the product has the special efficacy of nutrition matching and nutrition complementation; the interior of the prepared product is fresh, tender and juicy and the exterior of the prepared product is crisp and fragrant, and the mouthfeel of the fried product is increased via the novel technology of tumbling, slurry adding and powder coating.

A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied. The method of tasting using the aromatic scents comprises the use of one or more cards or subsets of the cards carrying the aromatic scents in a manner that results in a single scent or a grouping of scents appropriate to the beverage being consumed in a tasting. The vendors of many beverages have characterized the aroma of the product and one goal of the method is to enable the taster to discern the aromas of the beverage as part of his or her tasting experience.

The invention discloses a food heating control method. The food heating control method comprises the steps of heating a baking tray at first power; obtaining the current ripening degree of food according to the relation between the current weight of the food and the initial weight; and when it is determined that the current ripening degree is consistent with the set ripening degree, ending heating. Through the scheme provided by the invention, the mouth feel experience of a user can be improved, and the use evaluation of a frying and baking machine by the user is improved.

A lid for a beverage cup includes a mouth opening, an aroma opening, and a concentrator member. The mouth opening is positioned closer to a rim of the lid than the aroma opening. An area of the aroma opening is greater than an area of the mouth opening. The concentrator member surrounds the aroma opening and extends from a plane formed by the aroma opening to a height above the aroma opening. A cross sectional area of the concentrator decreases in a direction from a base to an upper end of the concentrator, creating a concentration of beverage aromas in the space surrounding a user's nose. The concentrator channels a concentrated amount of aroma to the nose, providing an enhanced drinking and tasting experience.

A lid for a beverage cup includes a mouth opening, an aroma opening, and a concentrator member. The mouth opening is positioned closer to a rim of the lid than the aroma opening. An area of the aroma opening is greater than an area of the mouth opening. The concentrator member surrounds the aroma opening and extends from a plane formed by the aroma opening to a height above the aroma opening. A cross sectional area of the concentrator decreases in a direction from a base to an upper end of the concentrator, creating a concentration of beverage aromas in the space surrounding a user's nose. The concentrator channels a concentrated amount of aroma to the nose, providing an enhanced drinking and tasting experience.

The present invention discloses a manufacture technology of moon cakes. The moon cakes comprise filling materials and dough skins at a proportion of 6:4 in parts by weight. The filling materials are prepared from the following raw materials in parts by weight: 1 part of tea powder, 7.5 parts of edible oil, 25 parts of flour, an appropriate amount of Chinese prickly ash, 2.5 parts of candied wax gourds, 2.5 parts of exocarpium citri grandis, 5 parts of sesame seeds, 2.5 parts of cherries, an appropriate amount of edible salt, 35 parts of meat, 2.5 parts of glutinous rice flour and 16-25 parts of white sugar. The dough skins are prepared from the following raw materials in parts by weight: 1 part of tea powder, 42.5 parts of flour, 13 parts of edible oil, 1 part of sesame seed and 42.5 parts of cerealose. The tea powder comprises 0%-100% of black tea, 0%-100% of green tea, 0%-100% of broadleaf holly leaf tea and 0%-100% of jasmine flower tea in weight percentages, and the materials are powdered. The moon cakes are manufactured purely by hands, good in mouthfeel effects, and free of any preservatives, essence pigments, etc. in accessory materials. The manufacture technology solves problems that traditional month cakes are oily. An addition of the tea leaves enables the moon cakes to be fresher and more delicate in the whole mouthfeel, the moon cakes have a flavor left in mouth and on lips for a long time after eating, and eaters have a better taste experience.

The invention discloses a single-line communication circuit for obtaining tobacco tar information, a single-line communication method for obtaining tobacco tar information and an electronic cigarette.The single-line communication circuit for obtaining tobacco tar information includes a battery main controller circuit arranged in a battery component, and an atomizer main controller circuit arranged in an atomizer, a data storage device used for storing tobacco tar information is arranged in an atomizer controller, and a communication end used for performing single-line communication with the battery main controller to obtain tobacco tar information is arranged on the data storage device. By implementing the single-line communication circuit for obtaining tobacco tar information, the single-line communication method for obtaining tobacco tar information and the electronic cigarette, the battery component reads tobacco tar component data information in the data storage device so that a proper data can be outputted in a self-adaptive manner according to tobacco tar components so as to satisfy the experience of an optimal mouth feel.

The invention relates to the field of health-care products, in particular to a multi-functional health-care product and a preparation method thereof. The multi-functional health-care product comprises5-10 parts by weight of saponin, 0.5-1.5 parts by weight of flavone, 40-50 parts by weight of protein, 10-15 parts by weight of proanthocyanidins, 8-15 parts by weight of potassium chloride, carbohydrate substances and inorganic salts.

The invention discloses a production technology for a low-salt sauce-flavored thick broad-bean sauce. The production technology comprises the following steps that 1) starter propagation and fermentation are carried out on a sweet thick broad-bean sauce body; 2) a pepper blank is prepared and fermented; 3) after-ripening fermentation is carried out; and 4) a curing process is carried out. The invention further discloses a low-salt sauce-flavored thick broad-bean sauce product prepared according to the technology. According to the production technology for the low-salt sauce-flavored thick broad-bean sauce and the product thereof, the processes of proportioning, high-temperature starter propagation and slow-brewing fermentation are carried out by adopting a plurality of high-quality peppersso as to produce the high-quality thick broad-bean sauce which is naturally fermented, the thick broad-bean sauce has the characteristics of being low in salt, healthy, rich in sauce flavor, spicy, savoury and mellow in taste, glossy and bright in color and luster, crispy in bean grains, sticky and capable of meeting the standard of a special-grade thick broad-bean sauce, the fermentation time isfar shorter than the fermentation time of a traditional special-grade thick broad-bean sauce, the salt content is decreased by one fourth compared with the salt content of a common broad-bean sauce and is 12-16%, the water content is controlled within the range of 58-60%, a good, delicious and fragrant taste experience can be given to people, and good economic and social benefits are achieved.

The invention relates to the technical field of nutritional food and specifically relates to spicy truffle paste. The spicy truffle paste is prepared from the following raw materials in parts by weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 20 to 30 parts of vegetable oil, 2 to 3 parts of sugar, 10 to 12 parts of seasoner and 14 to 16 parts of chili oil; optimally, the spicy trufflepaste is prepared from 2 parts of truffle, 46 parts of mushroom, 23 parts of vegetable oil, 2.8 parts of sugar, 10.4 parts of seasoner and 15.8 parts of chili oil. The invention further discloses a method for making the spicy truffle paste. The method comprises the steps of pretreating raw materials, heating the mushroom, frying sugar color, making spicy mushroom paste and making spicy truffle paste. The truffle is added after other food materials are heated and fire is turned off. The spicy truffle paste prepared by the preparation method disclosed by the invention has a durable flavor and rich nutrients and is nutritional food for people of all ages.

The invention relates to the technical field of nutritional foods and in particular relates to fragrant truffle sauce. The fragrant truffle sauce is prepared from the following raw materials in partsby weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 30 to 40 parts of vegetable oil, 2 to 3 parts of sugar and 10 to 12 parts of a condiment; preferably, the fragrant truffle sauce is prepared from 2 parts of the truffle, 46 parts of the mushroom, 37.8 parts of the vegetable oil, 2.8 parts of the sugar and 10.4 parts of the condiment. The invention further discloses a production methodof the fragrant truffle sauce; the method comprises the following steps: pre-treating the raw materials, heating the mushrooms, frying the sugar to obtain a caramel color, preparing mushroom sauce and producing the truffle sauce. The truffle is added after other food materials are heated and fire is turned off. The fragrant truffle sauce produced by the production method has a lasting aroma and abundant nutrients and is a nutritional food suitable for people of all ages.

The invention discloses a processing technology of scallion pancakes. The processing technology includes the following steps: one, making a fermented dough; two, removing the outer skins of scallionsto clean, cutting scallion whites into segments, and cutting scallion greens into chopped scallions; three, making seasoner for later use; four, taking the chopped scallions and the seasoner to uniformly stir to place for 5 min, and taking the mixture for later use after the chopped scallions and the seasoner are fully mixed; five, making pancakes; and six, baking the pancakes in an electric baking pan until both sides of the pancakes become golden yellow. Through the processing technology, the scallion pancakes can be crispy on the outside and soft on the inside, strong in scallion fragranceand better in taste experience; improvement is performed on the fermented dough, high-sugar yeast and special milk powder are added, and the proportioning of flour and water is bold in innovation, sothat the taste after the dough is fermented can be greatly improved; innovation is performed on the selection, using amount and knife skill of the scallions, the rolling of the scallions and the cakescan be improved, and the effects of scallion fragrance in the dough can be enhanced; and through the innovation of the seasoner of the scallion pancakes and the proportioning of the seasoner, the sweet and salty taste, fragrance, taste and aftertaste of the scallion pancakes can be more excellent.

The invention relates to a processing method of multi-flavor colorful non-concentrated reduced compound carrot juice. The processing method comprises the following steps: selecting and cleaning carrots, washing the carrots with clean water and placing the carrots in a ventilation place for air-drying; carrying out anaerobic crushing, squeezing and centrifugal separation, putting crushed and squeezed carrot pulp into a centrifugal separator, and using separated carrot skin residues as a fodder for livestock; executing ultrafiltration; executing blending; preparing micron-scale electrostatic functional pellets; executing adsorption; executing degassing and homogenization, wherein the adsorbed fruit juice is sterilized. Edible MC film is adopted as the film for the manufactured micron-scale electrostatic functional pellets. Due to the existence of NH2 in chitosan in the film, the film is easily soluble in an acid solution so as to obtain positive charge and can produce an electrostatic effect with uncharged suspended solids and colloidal particles so as to achieve joint adsorption, and substances such as the cellulose and protein can be suspended for a long time without precipitationby adding the micron-scale electrostatic functional pellets different in particle size and density.

The invention relates to a high-sweetness and low-calorie liquid sweetening agent and a preparation method thereof. The liquid sweetening agent comprises a compound sweetening agent and a syrup base material, wherein the compound sweetening agent is an artificial sweetening agent and / or a natural sweetening agent, and the syrup base material is high fructose corn syrup. The formula composition is selected and proportioned, so that the obtained liquid sweetening agent not only has the taste similar to cane sugar, but also has a low calorie, and even zero calorie. The needs of patients with diabetes and people which are in the hope of keeping healthy and keeping fit can be completely met, moreover, based on the taste requirements of different types of people, proportions of all the components of the sugar substitute can be properly adjusted so as to meet the requirements of different people for taste and calorie. Meanwhile, the sugar substitute also has relatively good stability and solubility, and can be suitable for various different food processing technologies, and optimal taste experience is achieved. Meanwhile, the production and use cost is reduced by 50% to 19 times, and the direct economic benefit is greatly improved. The liquid sweetening agent satisfies the pursuit of people on the sweetness, and simultaneously achieves the high tendency of reducing sugar.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

The invention discloses a coarse grain corn cake and a preparation method thereof. The coarse grain corn cake is prepared from the following components in parts by weight: 40 to 50 parts of corn flour, 5 to 8 parts of wheat flour, 5 to 10 parts of soybean flour, 1 to 2 parts of sesame, 1 to 2 parts of nut, 4 to 6 parts of edible blending oil, 3 to 5 parts of salt, 1 to 2 parts of pepper powder, 2 to 3 parts of sugar, 4 parts of egg, and 12 to 31 parts of pure water. The invention also discloses the preparation method of the coarse grain corn cake. The prepared coarse grain corn cake has the advantages that the corn flavor is heavy, the crispness is realized, the mouth feel is particular, the nutrients are rich, the effects of low oil, low salt and low sugar are realized, the coarse grain corn cake is suitable for diabetes patients, and the natural, health-care and well-being requirements of consumers on food are simultaneously met.

The invention provides a lentinula edodes drying method. The lentinula edodes drying method comprises the following steps that (1) first-step drying is conducted, specifically, an air inlet hole and an air exhausting hole are opened, baking starts to be conducted at 30-35 DEG C, first-step drying is conducted for 3-4 h, and in the period, the temperature is increased to 40 DEG C step by step; (2)second-step drying is conducted, specifically, one third of the air inlet hole and one third of the air exhausting hole are closed, second-step drying is conducted for 4-5 h, and in the period, the temperature is increased to 50 DEG C step by step; (3) third-step drying is conducted, specifically, one half of the air inlet hole and one half of the air exhausting hole are closed, one half of a temperature-returning hole is opened, third-step drying is conducted for 1-2 h, and in the period, the temperature is increased to 55-60 DEG C step by step; and (4) fourth-step drying is conducted, specifically, the air inlet hole and the air exhausting hole are completely closed, the temperature-returning hole is completely opened, fourth-step drying is conducted for 1 h, and in the period, the temperature is controlled to be 60-65 DEG C. Through the lentinula edodes drying method provided by the invention, dried lentinula edodes does not deform, the color is golden yellow, special fragrance is achieved, and the high economic value is achieved.

The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.

The invention discloses a convenience food of cheese fish balls and a preparation method thereof. The preparation method comprises the following steps of (1) killing fresh grass carp, removing impurities, carrying out deboning and dicing obtained fish; (2) pickling fish blocks, crab leg meat and octopus tentacles with salt, sodium bicarbonate and lemon juice; (3) boiling the octopus tentacles at low temperature; (4) mincing the pickled fish and crab leg meat, adding crab cream and roes and stirring the crab cream and the roes evenly; (5) carrying out hand or mold forming; (6) boiling fish balls at low temperature; (7) boiling the fish balls at high temperature; (8) drying the fish balls with high-temperature hot air; (9) wrapping the fish balls with cheese grains and carrying out heating and melting; (10) loading the fish balls into a packaging box; (11) densely spreading a cheese layer on the fish balls; (12) carrying out decorating and seasoning by using black pepper grains and broken sea sedge; (13) presenting a sauce packet accompanying an outer package of a product; and (14) sealing and refrigerating the product. The cheese fish balls prepared by the method can be instantly heated and eaten, and are complete in nutrition, rich in taste and suitable for the great majority of people for eating.

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 the technical field of cigarette production. The invention particularly discloses a cigarette filter stick additive and application thereof. The cigarette filter stick additive comprises a flavoring agent, a cooling agent and glyceryl triacetate, wherein the mass ratio of the flavoring agent to the cooling agent is 1:0.5 to 1:4, the sum of the mass of the flavoring agent and the cooling agent is 0.1 to 3 percent of the mass of the glyceryl triacetate, the flavoring agent is an extract obtained by mixing Yunnan wild mint and one or more spices of dried osmanthus fragrans, hops, broad bean flowers or dried myrcia. According to the invention, the selected spices have a simple source and are easy to obtain, the selected raw materials have medicinal characteristics andare broad-spectrum medicines; the effective components of the raw materials can be distilled, gasified, volatilized and sublimated to form granular phase and gas phase components, and the substances can capture free radicals in smoke, reduce or block the generation of harmful substances and also act on a respiratory system, smoke particles with different particle sizes are deposited in a respiratory tract or be absorbed into human blood by pulmonary alveoli such that the pharmaceutical effect of the spices is exerted.

The invention discloses an edible environment-friendly straw and a preparation method thereof. The edible environment-friendly straw is prepared from raw materials in part by weight: 80~120 parts of coarse grain powder, 10~20 parts of pure water, 0.5~2 parts of edible pigmentor no edible pigment, 0.1~0.2 part of a salt, 0.3~0.4 part of a thickener, 0.2~0.3 part of a preservative and 0.1~0.5 part of a fruit and vegetable agent. According to the prepared edible straw, quality and hardness are high, hot and cold drinks can be soaked, water vapor and volatile substances have a good barrier, smoothness of the surface of the straw is increased, taste and use experience are increased, and a decomposition cycle is short.

The invention discloses radix glycyrrhizae and coconut water beverage and a preparation method thereof. Raw materials of the radix glycyrrhizae and coconut water beverage comprise radix glycyrrhizae,coconut water, mel, dietary fibers and water. The radix glycyrrhizae and coconut water beverage disclosed by the invention has the advantages of sweet, delicious and good taste, stable quality and easiness for storage. According to the radix glycyrrhizae and coconut water beverage disclosed by the invention, because nutrients of the radix glycyrrhizae and relevant food therapy functions are added,the mouthfeel experience of the produced pure coconut water beverage is far better than that of pure coconuts produced by adopting a conventional mode, and the radix glycyrrhizae and coconut water beverage has a unique flavor and has a food therapy function, the quality is improved obviously, all of a variety of pure coconut water beverage produced by adopting the conventional old mode is completely overthrown, the variety of the natural coconut water beverage is enriched, the market blank is filled, and the living life of the masses is enriched.

The invention discloses a preparation method for a low-salt and low-irritation edible vinegar, which includes the following steps: material grinding, cooking, liquefaction and saccharification, alcoholic fermentation, raw spirit blending, acetic fermentation, brewing mass sealing, vinegar extraction, vinegar boiling and aging, wherein, after alcoholic fermentation is complete and before acetic fermentation, 0.1kg / t to 1kg / t of compound enzyme is added into raw spirit, temperature is controlled at 35 DEG C to 70 DEG C, reaction time is controlled at 20 to 60 hours, agitation or air agitation is constantly carried out in the process of reaction, so that processed raw spirit is obtained, and after the raw spirit is blended, the subsequent steps of acetic fermentation, brewing mass sealing, vinegar extraction, vinegar boiling and aging are then carried out. The irritation of the low-salt and low-irritation edible vinegar disclosed by the invention is greatly decreased, the taste experience is enhanced when the low-salt and low-irritation edible vinegar is directly drunk or eaten along with a cold disk, moreover, the salt content is reduced, the amino acid nitrogen index in the edible vinegar is increased, and more nutrient ingredients are added.

The invention belongs to the technical field of dairy products, and particularly relates to high-protein milk nutritional pudding. The milk nutritional pudding provided by the invention is prepared from the following raw materials in parts by weight: 690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 0.3-1.1 parts of edible gum and 135-141 parts of dilute cream. By selecting the components and limiting the special ratio, the milk nutritional pudding still has no powder feeling under the condition that the protein content of the milk nutritional pudding is as high as 8wt%, and the method can still keep the product free of tissue state change, free of bleeding and tender and smooth in taste after being stored for 5 months at normal temperature. Accordingto the milk nutritional pudding provided by the invention, 20-52 parts by weight of whey protein powder and 10-17 parts by weight of milk protein concentrate or casein are adopted, so that digestion and absorption of a human body on protein nutrition can be facilitated, milk calcium can be supplemented to the human body, and an emulsifying and stabilizing effect can also be achieved.

The invention discloses a food material adjustment method. The method includes the following steps: obtaining standard portion information of food materials in a target recipe and conventional weight information of the food materials in terminal equipment; when a conventional weight proportion relationship and a standard portion proportion relationship are determined to be inconsistent, adjusting the conventional weight information of the food mateirals; and obtaining adjusted weight information to make the terminal equipment adjust weight of the food materials based on the adjusted weight information. The invention also discloses a server and a storage medium.