7results about How to "Flavor harmony" patented technology

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

The invention relates to the technical field of blueberry wine brewing, in particular to a mixed bacteria fermentation blueberry wine brewing process and application thereof, and the mixed bacteria fermentation blueberry wine brewing process comprises the following steps: raw material pretreatment: unfreezing, picking and crushing blueberries to obtain blueberry pulp; performing enzymolysis: adding potassium metabisulfite and pectinase into the blueberry pulp, and performing enzymolysis at 48-52 DEG C for 1-2 hours; sugar adjustment: adjusting the sugar degree of the blueberry pulp to 14-22Bx, and adjusting the pH value to 3.5-4.5; inoculating yeast: inoculating activated mixed yeast strains into the blended blueberry pulp, wherein the mixed yeast strains are RW angel wine yeast and 71B yeast; fermentation and post-treatment: fermenting the inoculated blueberry pulp with residues, filtering after fermentation to obtain the blueberry fruit wine, and through synergistic fermentation of RW angel wine yeast and 71B yeast, generating aroma substances such as esters and alcohols richer than that of single-bacterium fermentation, so that the wine body has strong fruit aroma, mellow wine aroma and soft fermentation aroma, is full in layering sense, and has a good taste. The problems that traditional fruit wine is thin in taste and serious in homogenization are effectively solved.

The application relates to a preparation method of an ultrasonic-assisted vacuum tumbling pickled tea-flavored beef jerky, and relates to the technical field of food processing. The application aims to solve the problems of difficult penetration of macromolecular functional components such as tea polyphenols in meat products, uneven distribution, limited efficiency of traditional tumbling, and insignificant improvement of the comprehensive quality of products. The method comprises the following steps: S1, raw material preparation; S2, ultrasonic treatment; S3, tumbling treatment; S4, pickling; S5, rinsing; S6, airing; and S7, air drying. The application realizes a unique moisture state of "high water content + low water mobility", realizes efficient flavor conversion of "low total amino acid + high flavor intensity", and realizes deep damage of muscle fibers, so that tenderness is obviously improved.

This invention discloses a method for preparing hawthorn Liubao tea. Addressing the technical problems of existing blends of hawthorn leaves or flowers with Liubao tea, such as a strong sour and astringent taste, easy loss of active ingredients, and poor flavor integration, this invention employs a low-temperature vacuum withering and fixation process on hawthorn raw materials, followed by multiple cycles of gradient-temperature steaming and baking. Before each steaming process, a maltodextrin aqueous solution is sprayed onto the hawthorn raw materials. Simultaneously, Liubao tea undergoes cold-air withering, rolling, and baking. The mixture is then blended at a 5:1 mass ratio, followed by constant-temperature steaming and segmented baking to obtain hawthorn Liubao tea. This method effectively removes unpleasant off-flavors from the hawthorn raw materials while retaining active ingredients such as flavonoids, achieving a deep fusion of hawthorn flavor and the aged aroma of Liubao tea. This invention is primarily used to prepare hawthorn Liubao tea with a harmonious and unified flavor, high retention rate of active ingredients, and stable quality, meeting the industrial production and consumption needs of healthy compound tea beverages.

The invention discloses a solid beverage as well as a preparation method and application thereof. The solid beverage disclosed by the invention is prepared from the following components in parts by weight: 30 to 70 percent of flaxseed oil powder, 14 to 40 percent of oriental cherry flower powder, 8 to 15 percent of theanine powder, 3 to 5 percent of gamma-aminobutyric acid powder, 1 to 1.5 percent of flaxseed gum powder, 1 to 15 percent of semen ziziphi spinosae powder and 1 to 3 percent of superoxide dismutase powder. The solid beverage is good in solubility, fine and smooth in taste, coordinated in flavor, moderate in sourness and sweetness and high in acceptability, has the functions of soothing the nerves and helping sleep, and provides a new scheme which gives consideration to taste and stability and is good in sleep helping effect for helping sleep improvement.

The invention belongs to the technical field of food, and particularly relates to medicinal and edible protein mousse with a gel structure and a preparation method thereof, the medicinal and edible protein mousse is prepared from the following raw materials by weight: 50 g of protein matrix, 30 g of core-removed dry lotus seed, 5 g of poria cocos powder, 50 g of pumpkin, 5 g of dry lily, 55 g of drinking water, 2 g of olive oil, 3 g of lemon juice, 0.5 g of edible baking soda, 25 g of whipping cream, 5 g of egg white, and 1.3 g of edible salt; medicinal and edible traditional Chinese medicines and western-style food main materials are compounded according to a specific proportion, the peculiar smell of the traditional Chinese medicines is effectively masked by utilizing the natural sweet fragrance of pumpkins, seamless fusion in taste is realized, and a mousse-shaped paste food is prepared by adopting a low-temperature emulsification process. The invention aims to solve the technical bottlenecks that the existing traditional Chinese medicine food is poor in taste, the western food is weak in function, and the integration of Chinese and western foods is not thorough, and develops a novel functional food with good taste, nerve regulation function and swallowing safety.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.