234results about How to "Flavor harmony" patented technology

The invention provides a milk tea beverage containing fruit and vegetable grains and a production method thereof. Based on the total weight of the milk tea beverage, 1%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.

The invention discloses a yam fish ball and a production method thereof. The yam fish ball comprises the following components by weight part: 10 parts of fish mixture, 1-4 parts of Chinese yam rhizome, 0.2-0.4 part of egg white, 0.2-0.6 part of potato starch, 0.2-0.4 part of fat lining, 0.73-0.83 part of modifier and 0.5 part of seasoning. The method comprises the following steps: (1) selecting fresh water fish; (2) poaching, draining, rubbing and straining fish meat; (3) preparing yam mash; (4) mincing the fish meat and producing balls; (5) gelling the yam fish balls; and (6) packaging, quickfreezing and refrigerating. The yam fish ball produced by the method has low cost, full nutrition, delicious taste, white colour and good sense, is easy for digestive absorption and is favorable forhealth of human bodies.

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

Purpose: To provide a polymeric porous hollow fiber membrane which exhibits excellent fractionation performance and excellent permeability in treatment of a variety of aqueous fluids and also shows sufficient strength when incorporated into a module or used to treat a fluid, and which is excellent in aging stability in these performances and characteristics and is also excellent in membrane performance recoverability by washing, and which is especially suitable for treatment of a polyphenol-containing beverage and is expected to effectively harmonize the flavor of such a beverage.Solution: A polymeric porous hollow fiber membrane of the present invention is characterized in that(a) the hollow fiber membrane has skin layers on its inner and outer surfaces;(b) the diameters of the pores in the inner surface are smaller than the diameters of the pores in the outer surface;(c) the porosity tends to increase from the inner surface toward the outer surface, and then tends to decrease from at least one portion having a maximum porosity, of the wall section of the membrane, toward the outer surface; and(d) the hollow fiber membrane satisfies a relationship of 2 [%]≦DR≦20 [%], wherein the critical diameter of a fine particle to be removed, found by a fine particle-passing test, is φmax [μm]; the diameter of the pores in the inner surface is dIS [μm]; and the proportion of the pores with dIS exceeding φmax is DR [%]This polymeric porous hollow fiber membrane is also characterized in that the adsorption of polyphenol per a surface area of 1 m2 defined by the inner and outer surfaces of the membrane is from 50 to 500 mg.

The invention discloses a processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials include natural cheese, sweetener, butter oil, emulsifying salt, alcohol ester emulsifying agent, stabilizer and water, and the stabilizer is one or more than one of the group consisting of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan; (2) homogenization and pasteurization; (3) hot-pouring the mixture into a mould, inserting a rod, cooled by icy water or forming by cooling tunnel, and demoulding to obtain formed cheese; and (4) performing instant liquid nitrogen spraying on the surface of the formed cheese obtained from the step (3), coating, and cool-drying by sterilized air to obtain the finished product. The processed cheese with surface coating according to the invention fills in the blanks in the prior art, is more diversified in taste, better in sense of hierarchy and more in change of variety, and increases own added value remarkably.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The invention belongs to the food processing technical field, substantially relates to the production method of a convenient nutrition rice tea and the product; the method of the invention is as follows: the raw materials is cleaned, roasted and crushed; and the invention is characterized in that: the raw materials is rice, brown rice or cracked grain; firstly, the raw materials is added with water so as to germinate or ferment, and then are roasted into golden brown with typical rice flavour under 150 DEG C to 250 DEG C, afterwards, which is refrigerated and crushed, and is filtered by an analysis sieve of 10 to 80 meshes, so that the rice flour material is made for standby; lotus seed core,liquorice or honeysuckle are roasted into liquid water content of lower 8% respectively, and then are filtered by the analysis sieve of 10 to 80 meshes for standby; according to the parts by weight, the rice flour material of 40 to 60 parts, the lotus seed core of 0 to 2.0 parts, the liquorice of 0 to 2.0 parts, the honeysuckle of 0 to 2.0 parts or(and)fried rice compound perfume are mixed evenly, and then are packed in ration, thereby the convenient rice tea is got. Compared with the prior technology, the invention adds raw materials ferment or gemmation processing, and increases the ingredients of Chinese medicine which has health care function, therefore, the nutrition of the rice tea can be added and the taste of the rice tea is rich.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention relates to a composite natural fresh-keeping agent for cold fresh meat and application of composite natural fresh-keeping agent. The composite natural fresh-keeping agent for the cold fresh meat is characterized by comprising tea polyphenol, chitosan, nisin, natamycin, lysozyme, oregano essential oil, vitamin C, vitamin E, erythorbic acid, a spice extract and water in certain proportions by weight, wherein the spice extract is obtained by extracting ginger, garlic, cinnamon, cardamom, clove and rosemary in certain proportions by weight through ethanol extraction. The composite natural fresh-keeping agent for the cold fresh meat is prepared from biological-source raw materials by a simple preparation method, has the advantages of non-toxicity, safety, broad antibacterial spectrum and the like, is convenient to operate during using and prominent in fresh-keeping effect, and has an important industrial value.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a preparation method of noni wine. The preparation method is implemented according to the following steps of: (1) cleaning and arranging noni fruits, removing bad and decayed fruits and impurities, then adding SO2 for disinfecting, crushing, conducting self digestion, clarifying and separating; (2) adjusting the components, adding active dry yeast for fermenting, changing barrels, filtering after the fermentation, and ageing; and (3) blending, ageing, bottling and disinfecting to obtain the noni wine. According to the preparation method disclosed by the invention, the endogenesis enzyme contained in the noni fruits is utilized for self digestion of pulps, so that the separation of fruit juice and pomaces is facilitated; due to the addition of sulfur dioxide, the oxidation loss of vitamin C and the like of the noni wine can be avoided, the storage rate of the nutrient contents of the noni wine is increased, and the immune of a human body is enhanced; and secondly, after the noni fruits are fermented, the flavor of the noni product is improved, the prepared wine is pure and mild in taste, is harmonious in sweetness and sourness, and unique in flavor.

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.

The invention relates to a liquor making method and particularly relates to a solid-state-method-based fermenting method of Luzhou-flavor liquor. The method disclosed by the invention comprises the following steps: placing the fermented grains into a fermentation pit layer by layer and uniformly spraying yeast liquid layer by layer; sealing with pit skin mud which is 10-20cm thick to perform sealed fermentation; after fermenting for 30-35d, forming holes in the pit sealing mud and filling with caproic acid bacteria yellow water composite liquid into the upper-layer fermented grains and then quickly sealing the holes with the pit sealing mud; and after fermenting for 55-60d, forming holes repeatedly, filling with caproic acid bacteria yellow water composite liquid, ending the fermentation, discharging the fermented grains out of the pit, and steaming liquor to finally obtain Luzhou-flavor liquor. According to the solid-state-method-based fermenting method, a layer-by-layer yeast reinforced fermentation process is carried out on the fermented grains in the pit; the caproic acid bacteria yellow water composite liquid permeate into the fermented grains at the same time section by section in the middle stage of fermentation, so that functional bacteria and yellow water permeate into the fermented grains at the upper layer and the middle layer to participate in biochemical metabolism so as to improve the distribution status of microbes in the fermented grains, thus improving the content of flavor substances in liquor and ensuring the coordinating flavor.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention provides Puer milk-tea powder. The Puer milk-tea powder comprises dry mixture of the extracts of Puer and milk. The dry mixture is made from Puer tea juice and liquid milk by mixing, homogenization, concentration and drying, wherein, the Puer tea juice is made by mixing 200 to 300 weight portions of dry Puer tea and water, the quantity of the water is at least one times of the dry Puer tea, and decocting at least half an hour, and the liquid milk holds 4300 to 7880 weight portions. The invention has the advantages that the Puer milk-tea powder is not only rich in protein, fat and calcium, but also contains amino acid and trace element supplying for human body, and can rapidly recover physical fitness, relieve fatigue, refresh and reduce fat and weight.

The invention discloses a burdock fruit and vegetable beverage and a preparation method of the burdock fruit and vegetable beverage and belongs to the field of beverage production. A burdock beverage prepared by the traditional method cannot be stored for a long time, and is long in technical process, monotonous in nutrition and higher in cost. The beverage is prepared by taking burdock juice as a main material, in company with apple juice, hippophae rhamnoides juice, hawthorn juice, grape juice, peach juice, kiwi fruit juice, and adding Chinese medicinal herb, seaweed meal, sodium alginate, citric acid and the like. Compared with the traditional technology, the beverage produced by the technology is reasonable in formula, fragrant and natural, sweet, sour and tasty, has a composite flavor of burdock, an apple, hippophae rhamnoides, a hawthorn, a kiwi fruit and a carrot, and is wide in raw material source, low in price and simple and feasible to produce; ultrasonic and ultraviolet sterilization replaces the traditional high-temperature sterilization; quick sterilization can be achieved; loss of carotenoids and the like can be effectively reduced; and the added seaweed meal and the Chinese medicinal herb contain necessary highly unsaturated fatty acid EPA, DHA and the like for a human body, so that the beverage can reduce blood pressure and blood fat, resist aging, and improve immunity and radiation resistance of the human body.

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.

The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The invention relates to a biological-source nutritional preservative for seafood. The biological-source nutritional preservative is characterized in that each liter of the distilled water of the biological-source nutritional preservative contains 0.4-0.6g of lysozyme, 2.5-3.5g of tea polyphenols, 20-28g of carboxymethyl chitosan, 10-14g of nisin, 17-23g of sodium alginate, 20-30g of lactobacillus, 1.5-2.5g of propolis extract and 10-14g of spice extract, wherein the spice extract is made of rhizoma galangae, garlic, onion, cinnamon, clove and rosemary. The biological-source nutritional preservative has the advantages that the biological-source nutritional preservative is compound by biological preservatives and is safe, nontoxic, simple in preparation and application method, outstanding in microorganism inhibition effect, good in preservation effect, capable of greatly prolonging the shelf life of the seafood and high in industry value.

The invention provides a manufacture method of health care seasoning oil, which is characterized in that the method comprises the following steps: heating refined edible oil to 60 to 70 DEG C; sequentially putting five kinds of seasoning materials including green rhizomes, garlic, scallion stalk, green fresh pepper, star anise and sesame into an oil pot to be fried by the oil under the condition that the temperature of the edible oil is maintained between 60 and 70 DEG C; draining fried slag of the seasoning materials; cooling of the seasoning oil; and carrying out filtration and package. The invention has the advantages of rich nutrition, unique flavor and strong fragrance, and belongs to good cooking seasoning oil for cold dishes making with sauce, steaming, stir-frying and baking. The dishes made by using the invention have unique flavor, fragrance, delectable flavor, reasonable fatty acid composition and concordant nutrition, and maintain the features of natural spices and flavoring agents.

The invention discloses a preparation method of Malus micromalus wine and Malus micromalus alcohol-free wine. According to the method, Malus micromalus is taken as a raw material, juicing and clear juice fermentation are performed and dealcoholization is realized by a copper kettle distillation method; and the prepared Malus micromalus alcohol-free wine is clear and glossy, and has orange yellow or orange red color, good sour and sweet taste, coordinated flavor and the typical style of Malus micromalus; and moreover, the functional components of massive amino acids, lipids, flavonoids and thelike in the raw material are maintained, and the nutrition is rich. The dry and sweet Malus micromalus wine has complex flavor with typical fruit aroma and mellow smell and orange yellow or orange red color. Since water is not added during the brewing, the nutritional components in the raw material as well as the proportional relationship among the nutritional components are maintained to the greatest degree, the flavor of the wine is more coordinated, and the nutritional value is higher.

The invention provides a preparation method of a freeze-dried honey lemon slice. The freeze-dried honey lemon slice prepared by the method is rich in vitamins, has the effects of whitening and spot banishing, refreshing and restoring consciousness and appetizing, has the inherent color of lemon, is free of other adverse colors and visible impurities and high in transparency, remains the general taste and flavor of lemon and honey, is fresh in flavor, high in plumpness, proper in sour and sweet and coordinative in flavor, tastes a little bitter of lemon, remains the special color, flavor, taste, appearance and various bioactive nutritional components of fresh lemon, and has the same flavor with the new cut fresh lemon. The freeze-dried honey lemon slice contains 130.77KJ of energy, 0.065g of protein, 0.07g of fat, 10.03g of carbohydrate, 7g of dietary fiber, 8gm of sodium and 250mg of vitamin C. The preparation method has an obvious effect; freezing is performed at three times; the product can be further sterilized, so that the safety of the food can be ensured.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a fresh keeping sterilizing agent for meat products and a preparation method thereof, and relates to the technical field of fresh keeping. The fresh keeping sterilizing agent for meat products is mainly prepared from the following raw materials in parts by weight: 10-15 parts of tea polyphenols, 5-9 parts of nisin, 10-20 parts of lysozyme, 15-18 parts of natural spice and 1-2 parts of an antioxidant. The sterilizing agent can effectively act on the meat products, so that the fresh keeping sterilizing effects can be improved, the shelf life and the fresh keeping period of the meat products can be prolonged, and the flavor of foods can be improved. The preparation method of the fresh keeping sterilizing agent for meat products comprises the following steps of thoroughly cleaning the natural spice, removing mildew and damaged parts, airing intact parts, and performing extraction and separation on the aired intact parts in alcohol so as to obtain extracted mixed liquor; and adding the tea polyphenols, the nisin, the lysozyme and the antioxidant to the extracted mixed liquor, and performing uniform stirring. The preparation method is simple in operation steps, mild in operating conditions and easy to realize, and has great industrial application prospects.

The present invention relates to a peanut apricot kernel cream and its processing method. Said peanut apricot kernel cream is a mixed plant protein beverage, and it's a kind of creamy white liquor and has the original flavour of peanut and apricot kernel, its soluble solid content is 6 deg. Brix-10 deg. Brix, and its protein content is 0.5%-0.6%. Besides, said invention also provides the concrete steps of its preparation method.

The invention discloses a method for preparing a maple-flavor Baijiu by a sugar maple. The method comprises the following steps: adding yellow water in sugar maple powder for cooking to obtain sugar maple powder without sugar, and adding glucose to obtain sugar maple powder with sugar; adding bacterial liquids of brewer's yeast and issatchenkia orientalis in the sugar maple with sugar for fermentation to obtain solid mash; mixing the solid mash with the sugar maple powder with sugar, and then adding water and fen-flavor smaller lumped koji for liquid fermentation; after the liquid is fermented, adding the sugar maple powder without sugar for fermentation to obtain fermented solid mash, and adding water in the solid mash for pressure filtration and distillation; and mixing a foreshot of which the alcohol content is above 65 degrees, a distillation heart of which the alcohol content is 45-65 degrees, and a feint of which the alcohol content is 20-28 degrees, then adding sugar maple sap, and conducting micro-membrane filtration to obtain the finished product maple-flavor Baijiu. Through the adoption of the method, unpleasant smell of the sugar maple is eliminated, so that the brewed maple-flavor Baijiu has a harmonious flavor.

The invention discloses coffee yogurt and a preparation method thereof. Raw materials include 85.3-97.3% of raw milk, 1-5% of single cream, 0.4-0.8% of coffee powder, 1.2-2.0% of coffee concentrated liquor, 0.01-6.5% of sweetening agents, 0.05-0.08% of emulsifiers, 0.01-0.1% of stabilizers, 0.02-0.04% of one or more of sodium bicarbonate or sodium caseinate and 0.01-0.2% of intermediate-temperature lactic acid bacteria starters. The preparation method includes the steps that firstly, the raw milk is heated and mixed with the single cream, the coffee powder, the coffee concentrated liquor, the emulsifiers, the stabilizers, the sodium bicarbonate and the like, heat preservation is performed, and materials A are obtained; secondly, homogenizing and sterilization are performed, and a fermentation substrate is obtained; thirdly, temperature is lowered, and fermentation agents are added at the temperature of 35-38 DEG C for fermentation. The structural state of the coffee yogurt is stable, and the coffee yogurt has the special aroma of coffee milk and the milk aroma of yogurt. The preparation method is easy and convenient to operate and favorable for large-scale production.