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83results about How to "Good flavor" patented technology

Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof

The invention discloses soybean polypeptide without hydrolysis and bitter tastes as well as a preparation method and application thereof. The preparation method provided by the invention comprises the following steps of: firstly producing a great deal of proteases by utilizing a solid microbial fermentation method, and removing the bitter taste and the hydrolysis taste in the polypeptide by utilizing the proteases produced by the microbial fermentation so that the favorable flavor of the soybean polypeptide is ensured, and decomposing a part of soybean protein into small-molecular polypeptide; and then preparing the soybean protein into a solution, converting a solid fermentation system into a liquid enzymolysis system, inhibiting the growth of microbes by improving the temperature of the enzymolysis system, adding high-efficiency protease, and hydrolyzing the polypeptide into the soybean polypeptide with less molecular weight by utilizing high efficiency, stability and specificity of an enzymolysis method. According to the invention, the hydrolysis degree of the soybean protein is 20-40 percent, and the prepared soybean polypeptide has the average length of 2.5-4.0 amino acid, the average molecular weight below 1,000Da and not bitter and hydrolysis tastes. The soybean polypeptide can be directly added into foods and also applied to cosmetics.
Owner:广州合诚实业有限公司

Waxberry ferment stock solution and preparation method thereof

The invention discloses a manufacturing method of a waxberry ferment stock solution. The preparation method comprises the following steps: (1) preparing a fermentation base material: immersing freshly-picked waxberries with saline water; after washing the waxberries, adding proper amount of honey, sugar and water to form the fermentation base material; (2) carrying out primary fermentation: inoculating 1%-3% of probiotics into the fermentation base material of the step (1), and putting the fermentation base material into a fermentation container; sealing and fermenting for 25-30 days under the temperature condition of 25-30 DEG C; (3) carrying out solid-liquid separation: carrying out the solid-liquid separation on a mixture generated by the fermentation in the step (2), and separating a primary fermentation stock solution and the waxberry fruits; (4) carrying out secondary fermentation: putting the primary fermentation stock solution separated by the step (3) into the fermentation container; adding proper amount of the probiotics, the honey, the salt and table salt; sealing for fermenting for 80-100 days under the temperature condition of 25-30 DEG C; and (5) extracting a finished product: carrying out filtering treatment on a secondary fermentation stock solution generated by the fermentation in the step (4) by using diatomite to obtain the waxberry ferment stock solution. The invention further discloses the waxberry ferment stock solution prepared by the method.
Owner:杜雪梅

Treatment method for hyperosmosis concentrated mash waste liquor

The invention discloses a treatment method for hyperosmosis concentrated mash waste liquor. The treatment method comprises the steps of (1) concentration: concentrating molasses fermentation waste liquor, wherein one part of molasses fermentation waste liquor is used for alkaline hydrolysis dewatering and the other part is used for acidolysis dewatering; (2) alkaline hydrolysis dewatering: adding 10-35 percent of an alkaline hydrolysis agent into the concentrated liquor, performing low-speed stirring, adding 5-15 percent of a calcium magnesium phosphate fertilizer and 10-15 percent of a potash fertilizer and uniformly stirring to obtain an alkaline hydrolysis mixture; (3) acidolysis dewatering: adding 10-35 percent of an acidolysis agent into the concentrated liquor, and performing low-speed stirring to obtain an acidolysis mixture; (4) preparation of neutralizing mixture: mixing the alkaline hydrolysis mixture and the acidolysis mixture to generate acid-alkaline neutralization until the pH is 5-7; (5) drying: drying the neutralized mixture until the moisture content is less than or equal to 10 percent. By the adoption of an acidification-alkalization combined method, the concentrated hyperosmosis concentrated mash waste liquor is subjected to acid and alkaline humification respectively, so that a neutralizing agent which is added when acid and alkaline humifications are carried out separately is saved, and a dual-purpose effect is achieved.
Owner:GUANGXI XINTIANDE ENERGY +1

Brown yoghourt and preparation method thereof

InactiveCN105851230AGood flavorIncrease the types of lactic acid bacteriaMilk preparationLactobacillusLactobacillus acidophilusStreptococcus thermophilus
The invention discloses a preparation method for brown yoghourt. The preparation method comprises the following steps: (1) preparation of skim milk powder enzymatic hydrolysate; (2) preparation of brown milk liquid; (3) preparation of compound lactobacilli and brown yoghourt. According to the preparation method, the brown milk liquid is obtained by first hydrolyzing part skim milk powder by using trypsin to obtain an enzymatic hydrolysate which is rich in casein phosphopeptides, then dissolving the remaining skim milk powder by using the obtained enzymatic hydrolysate and soft water, and performing hydration, homogenizing and browning. The compound lactobacilli are obtained by compounding lactobacillus rhamnosus, lactobacillus acidophilus, lactococcus lactis cremoris, streptococcus thermophilus and lactobacillus delbrueckii subsp. lactis or the lactobacillus rhamnosus, the lactobacillus acidophilus, the lactococcus lactis cremoris, the streptococcus thermophilus and lactobacillus plantarum; finally, the obtained compound lactobacilli are inoculated in the brown milk liquid; the brown yoghourt is obtained by sub-packaging, fermenting and aging. The obtained brown yoghourt is good in browning flavour, high in viable count, and moreover, is rich in the casein phosphopeptides.
Owner:XIHUA UNIV

Dehydration method of canned fishes and canned fish products

ActiveCN107156697AGood flavorReduce energy consumptionFood scienceHerringSteam temperature
The invention discloses a dehydration method of canned fishes. The dehydration method of the canned fishes comprises the following steps of: placing marinated fish pieces, fish bones or whole fish bodies without heads and viscera on an ovenware, and carrying out superheated saturated steam-drying, wherein the steam temperature is 160-220 DEG C and the treatment time is 2.5-10 minutes so as to ensure dehydration rate of the treated fish pieces, fish bones or whole fish bodies up to 25-40%; and then, carrying out vacuum packaging and high-pressure sterilization so as to obtain the canned fishes. The invention further discloses a processing method of canned herrings, as well as a processing method of canned hippoglossus bones; and the canned herrings and the canned hippoglossus bones are both dehydrated by adopting the superheated saturated steam-drying method. Superheated saturated steam is adopted to carry out dehydration in both the dehydration method of the canned fishes, as well as the processing method of the related canned fish products; and thus, the common disadvantages of conventional dehydration methods, namely fish body deformation and fracture, fish skin shrinkage and so on, are basically avoided so that the prepared canned fishes and canned fish products are full and complete in appearance, as well as better in taste. The dehydration method is capable of significantly reducing energy consumption and improving yield rate; and the prepared canned fishes are full and complete in fish body appearance, as well as full and soft in taste.
Owner:SHANDONG ORIENTAL OCEAN SCI TECH

Preparation technology of soybean peptide powder

ActiveCN107385003AGood flavorGood solubilityFermentationSolid phasesNeutral protease
The invention provides preparation technology of soybean peptide powder. The method comprises the following steps: low temperature defatted soybean meal and water are mixed, pH value is adjusted to 4.0-5.0, and extraction and solid-liquid separation are carried out; the solid phase and water are mixed, pH value is adjusted to 4.0-5.0, secondary extraction is carried out, and solid-liquid separation is carried out; the solid phase and light alkaline water are mixed, the pH value is adjusted to 6.5-8.5, grinding is carried out till 90% or above of the material can pass the sieve of 80 mesh sieve; steam is added into the slurry, and the temperature is adjusted to 40-70 DEG C; alkali protease is added, after mixing, the material is kept for 60-120 minutes, and then sterilization and flash evaporation are carried out; the temperature of the slurry is adjusted to 40-70 DEG C, enzyme liquid compounded by alkali protease and neutral protease is added, after mixing, the material are kept for 60-120 minutes, and solid-liquid separation is carried out; active carbon is used for decolouring and smell removal of the liquid phase, and then sterilization and flash evaporation are carried out; condensation as well as homogenizing and drying are carried out in order to obtain soybean peptide powder. The soybean peptide powder product is rich in soybean polypeptide and soybean fiber polysaccharide, and the product is suitable for sports food, pressure reduction foodstuff and fatigue recovering foodstuff and other health products or foodstuffs.
Owner:SHANDONG YUWANG ECOLOGY FOOD IND
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