19results about How to "Fresh taste" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

The invention relates to the technical field of toast bread preparation, and particularly discloses toast bread and a preparation process thereof. The toast bread is prepared from the following raw materials in parts by mass: 100 parts of high gluten flour, 40 to 60 parts of whole wheat flour, 40 to 60 parts of blanched dough, 10 to 20 parts of wheat germ flour, 5 to 10 parts of butter, 5 to 10 parts of white sugar, 5 to 10 parts of beetroot juice, 3 to 6 parts of eggs, 0.8 to 1.2 parts of yeast, 0.5 to 1 part of sodium stearoyl lactylate, 0.5 to 1 part of propylene glycol alginate and 120 to 140 parts of water. Through a specific raw material ratio and a unique preparation process, the toast bread not only has a good taste, but also has a good moisture retention capability.

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

The invention discloses a method for preparing fresh rice wine by using high-voltage pulse electric field sterilization. The method comprises the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) uniformly mixing the cooked glutinous rice with 0.1-0.3% of distiller's yeast based on the weight of the glutinous rice, fermenting at 28-30 DEG C for 2-3 days, adding water 1-4 times the weight of the glutinous rice, stirring evenly, continuing to ferment for 2-7 days, terminating the fermentation, and separating to obtain fermented wine liquid; 3) placing the fermented wine liquid in a high-voltage pulse electric field for sterilization treatment to obtain fresh rice wine, wherein the pulse electric field strength is 30-40 kV / cm, the number of pulses is 50-100, the pulse width is 10-40 μs, the pulse frequency is 500-1000 Hz, and the processing time is 100-150 μs. The invention adopts high-voltage pulse electric field sterilization to avoid the inactivation of sucrose invertase due to heat. The prepared rice wine has a fresh taste, delicious flavor and rich nutrition, solves the long-standing contradiction that the rice wine tastes stale and the fresh taste can not be preserved for a long time, and provides a new type of rice wine category that meets the health concept of modern consumers.

The invention discloses aerated tea making water, a preparation method and production equipment, and belongs to the technical field of drinking water production.The aerated tea making water is prepared from natural mineral water as a raw material through a pretreatment stage so as to control the total hardness of water, reduce the content of calcium and magnesium ions, basically keep the content of sodium ions, potassium ions and magnesium ions and keep the content of metasilicic acid in the water at the same time; a fixed amount of carbon dioxide and hydrogen are sequentially filled after pretreatment, so that the pH value of water is reduced from weak alkalinity to weak acidity, when tea leaves are brewed with cold water, the pH value of tea soup can be in a relatively stable interval, protein can be kept invariant, the irritation of the tea soup to the oral cavity is increased, the taste is relatively fresh and refreshing, the aftertaste is sweet and smooth, and the taste quality of the tea soup is obviously changed; the mineral water rich in hydrogen is more beneficial to body health than purified water.

The invention relates to the field of coconut juice preparation, and provides a method for removing black precipitates in coconut juice, which comprises the following steps: pretreating fresh or normal-temperature coconut juice to obtain pretreated coconut juice; adding an emulsifier into the pretreated coconut meat juice, fully shearing and emulsifying, homogenizing to obtain a feed liquid, centrifuging the feed liquid, separating residues, removing magnetic substances by a magnetic filter, and cooling to obtain homogeneous and stable coconut meat pulp. By using the method provided by the invention, the nutrition loss and precipitation risk of the product in the shelf life can be reduced on the premise of ensuring the taste and freshness of the coconut meat juice, zero precipitation or extremely little precipitation can be realized in a long-time shelf storage period, and meanwhile, the method is convenient in production and high in efficiency.

The invention discloses a processing method of dried anchovy products, comprising soaking and freezing, cooking treatment, drying treatment, cooling treatment and screening treatment. The invention adopts the synergistic effect of sodium chloride, composite phosphate and vitamin C, and the prepared composite solution is used to soak and thaw anchovies, so as to reduce the water loss of anchovy products, slow down the oxidation discoloration of anchovy products, and keep the fresh and tender taste of anchovy products. The invention realizes the automatic production of dried anchovy products, greatly reduces the labor cost, greatly reduces the production site area, improves the drying conditions and controllability, and the prepared dried anchovy embryo has stable quality, is not affected by the ambient weather, can be stored for a long time in an environment of -5 to -8°C, avoids the high energy consumption of freezing at -18°C, and reduces the storage cost.

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

The invention discloses a method for preparing fresh rice wine by plasma sterilization, the method comprising the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) mixing the cooked glutinous rice with 0.1-0.3% of distiller's yeast by weight of the glutinous rice, fermenting at 28-30°C for 2-3 days, adding 1-4 times of the weight of the glutinous rice, stirring evenly and continuing to ferment for 2-7 days, terminating the fermentation, and separating to obtain fermented wine; 3) placing the fermented wine in a plasma sterilization device for sterilization treatment to obtain fresh rice wine, wherein the sterilization parameters are: treatment frequency 5-10kHz, treatment air gap spacing 5-15nm, treatment power 30-50W, treatment time 5-15min, and treatment temperature is room temperature. The present invention adopts plasma sterilization to avoid the inactivation of sucrose invertase by heat, and the prepared rice wine has a fresh taste, delicious taste, and rich nutrition, solves the contradiction between the taste of rice wine being not fresh and the fresh taste being guaranteed but unable to be preserved for a long time, and provides a new type of rice wine category that meets the health concept of modern consumers.

The invention relates to the technical field of gel processing, and discloses a method and a device for preparing a controlled-release flavor substance based on starch-based emulsion gel encapsulation, starch-based emulsion gel is prepared by adding resistant starch, and the formed emulsion gel has a compact network structure in flavor substance encapsulation, so that the flavor substance encapsulation stability of the emulsion gel is improved; oil drops are relatively small and are uniformly dispersed and packaged in a sample, so that the maintenance and slow release of flavor substances are ensured, the synthesized resistant starch-based emulsion gel product does not have a taste which affects the mouth feel, and for a preparation device, protein molecules in raw materials are heated by the inner wall of a heat exchange cylinder to promote the denaturation of the protein molecules, so that the quality of the resistant starch-based emulsion gel product is improved. According to the present invention, the two states are simultaneously performed, such that the protein molecules with the expanded structure can be completely mixed with the plant emulsion and the resistant starch so as to solve the problems of poor flavor substance maintenance and slow release effect and poor taste of the conventional gel carrier.

The utility model discloses a filter structure of self -service beverage machine, including U type beverage machine host computer and the beverage storage box of setting at the top of U type beverage machine host computer, the beverage storage box inside is provided with a plurality of classified beverage storage room, a plurality of classified beverage storage room all open direction is upward, through increasing novel adsorption filter device at the bottom of filter bottom net, when the cuboid filter box is placed to the inside classified beverage storage room, the filter bottom net of cuboid filter box bottom then is located in classified beverage storage room, and when injecting the beverage to the inside classified beverage storage room, beverage needs to inject to the cuboid filter box, and the filter bottom net of cuboid filter box bottom then will make beverage normal, but will filter the impurity in beverage, and the adsorption filter device of filter bottom net bottom can effectively adsorb the very small particle impurity of not being filtered in beverage, further improved the purity of beverage.

The invention relates to the technical field of food processing, in particular to a making method of high-proportion coarse cereal blanks. The formula and the process of the coarse cereal steamed bun blank are optimized, and the steamed bun is golden in color, rich in taste and sufficient in nutrition by optimizing the formula of the coarse cereal steamed bun blank; in addition, the steamed bun blank prepared by adopting the modes of secondary fermentation and segmented freezing can be eaten by consumers through direct steaming without fermentation, the problem that the surface is easy to wrinkle after steaming is solved, the frozen storage shelf life can reach 60 days, and the steamed bun tastes fresh, has the fragrance and nutritional value of coarse cereals and meets the healthy diet requirements of modern consumers.

The invention discloses high-freshness tea leaf theanine wine with stable color and luster and a preparation method of the high-freshness tea leaf theanine wine, and belongs to the technical field of beverage wine. The preparation method comprises the following steps: processing fresh leaves of a'white leaf No.1 'spring tea later-stage tea tree as raw materials to obtain the high-amino-acid and high-freshness green tea; the high-purity tea leaf theanine is obtained by performing extraction, primary concentration, adsorption separation, secondary concentration and drying on green tea. High-purity tea leaf theanine and base liquor are prepared to obtain the high-freshness high-tea leaf theanine liquor which is stable in color and luster, and the high-freshness high-tea leaf theanine liquor comprises the following components in percentage by mass: 0.1-0.4% of L-theanine, 0.1-0.4% of L-theanine, 0.1-0.4% of L- And the alcoholic strength is 32-52% vol. According to the preparation method provided by the invention, the theanine is naturally extracted from the tea leaves, the prepared high-freshness high-tea-leaf theanine wine is fresh, rich and coordinated in taste, clear and transparent in color and luster, stable and free of browning, and the problems that in the prior art, the yield is low due to direct extraction of L-theanine, and the production cost is low can be effectively solved. The research on the stability, taste expression and the like of the L-theanine in an alcohol system is unknown.

The invention provides a scenting method of jasmine scented tea, and belongs to the technical field of scented tea preparation. The invention solves the problem that the existing market does not have jasmine fragrance and sweet-scented osmanthus fragrance. The scenting method of the jasmine flower tea comprises the following steps: selecting materials, selecting fresh tea bases, drying, spreading for cooling, selecting fresh jasmine flower buds and carrying out maintenance treatment, selecting fresh sweet-scented osmanthus and carrying out maintenance treatment, and spraying a bamboo leaf flavonoid spray for improving the ash content of the sweet-scented osmanthus on the sweet-scented osmanthus. Compared with the prior art, the jasmine scented tea produced by the double-flower scenting method is fresh in taste and rich in tea fragrance, and integrates jasmine fragrance, osmanthus fragrance, tea fragrance and fruit fragrance.

The invention provides a preparation method of compressed black tea, which comprises the following steps: sequentially withering and fermenting fresh tea leaves to obtain fermented tea leaves; raising the temperature of the fermented tea leaves at a heating speed of 70-85 DEG C / min until the surface temperature of the fermented tea leaves is not lower than 157 DEG C and the water removal amount of the fermented tea leaves is 72-75%, so as to obtain primarily dried tea leaves; cooling and moisture regaining the primarily dried tea leaves until tea stems of the primarily dried tea leaves are soft to obtain moisture regained tea leaves; performing compression molding on the moisture regained tea leaves at 75-85 DEG C to obtain a tea base; wherein the water content of tea leaves in the tea base is 15%-20%; and cooling the tea base, re-drying, and cooling to obtain the compressed black tea. According to the preparation method of the compressed black tea, the fresh tea leaves are directly molded into the compressed black tea, the process is simple, substances contained in the original tea leaves are reserved to a large extent, and the fresh, refreshing and sweet taste of the black tea is reserved.

The invention relates to the technical field of wine brewing preparation, and discloses a preparation method of juniper berry white jade neon distilled liquor with stable blue color and compound flavor, which comprises the following steps: (1) raw material selection: selecting white jade neon grapes special for brandy in a mountain range producing area of Tianjin Yanshan as raw materials, strictly sorting clusters, and removing diseased fruits, mildewed and rotten fruits and pesticide polluted fruits; (2) stem removal and crushing: performing crushing and stem removal on the sorted grape raw materials to form fruit pulp; (3) acid adjustment treatment: adding tartaric acid into the fruit pulp, and adjusting the acidity to 10g / L; and (4) natural clarification: pumping the fruit pulp into a clarification tank, controlling the temperature at 14-16 DEG C, standing for 2-4 hours after the tank is full, and separating grape juice. The wine prepared by the invention ingeniously integrates mellow wine aroma and rich natural spice aroma, and the aroma is complex and layered; the color is light blue, clear, transparent and bright; the taste is sweet, moist, fine and smooth, and the fragrance is lasting.

The utility model relates to the technical field of meal selling tables, in particular to an energy-saving heat-preservation meal selling table, and solves the technical problems that when the energy-saving heat-preservation meal selling table is used, heat-preservation food needs to be heated for a long time, but for most energy-saving heat-preservation meal selling tables, a large amount of water vapor can be generated when the food is heated, and the water vapor can drop into the food after being liquefied into water. Food moisture is increased, and food taste is affected; according to the technical scheme, the energy-saving heat preservation meal selling table comprises a water storage assembly, a water drainage assembly, a storage assembly, a heat preservation assembly, a sealing assembly and a water vapor assembly; compared with a traditional energy-saving heat-preservation meal selling table, a large amount of water vapor is often generated when food is heated in a sealed mode for a long time, liquid is formed after the water vapor is liquefied, water content of the food is increased when the liquid drips into the food, and the taste of the food is affected, the liquid is stored in a unified mode in a water vapor and liquid drainage mode, and the energy-saving heat-preservation meal selling table is convenient to use. Meanwhile, water resources are recycled, energy is saved, emission is reduced, and the practical value of the meal selling table is increased.

A type of blood tofu, characterized by being made primarily from tofu, duck blood, pork belly, and soybean residue, and supplemented with vegetable oil, Sichuan peppercorn powder, chili powder, salt, eggs, chicken essence, yeast powder, hydroxypropyl cellulose, and carrageenan. The blood tofu prepared by this invention effectively retains its internal moisture, maintains a stable structure without cracking, and holds its shape well when cut after long-term storage. It has a delicate and soft texture, free of powdery or gritty feel, and has a shelf life of up to 12 months without spoilage, maintaining a fresh taste and elastic texture.

The invention relates to the technical field of medicinal and edible food processing, and discloses a medicinal and edible low-salt clear oil hotpot condiment and a preparation method thereof.The medicinal and edible low-salt clear oil hotpot condiment is prepared from yeast extract, soy sauce and salt, the salt comprises at least one of peptide salt and low sodium salt, and the mass ratio of the yeast extract to the soy sauce to the salt is (0.5-0.6): (1-3): 1. According to the invention, by adding the yeast extract, the accepting function of a delicate flavor receptor in the taste sense of a human body is amplified, the salinity effect of sodium can also be amplified, the use amount of salt can be reduced by 15-35%, meanwhile, the delicious taste of the product can be ensured, and the delicious taste and the mellow feeling of the product can be effectively enhanced.