83results about How to "Good flavor" patented technology

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.

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.

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

The process of preparing composite mango juice beverage includes pulping mango while regulating the acidity to pH 3.5-4.0 with citric acid, fast deactivating enzyme and cooling to obtain stable mango pulp, homogenizing, sterilizing and pouring to obtain mango pulp; re-compounding the mango pulp with passionflower pulp or other fruit juice, homogenizing, sterilizing and packing to obtain composite mango juice beverage. The composite mango juice beverage can maintain its stable quality and excellent flavor though it contains no stabilizer.

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.

The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder.

The invention relates to a haw grape fermented wine and the making process thereof, weighing haws and grapes in the weight ratio of (1%-99%) to (99%-1%), using grapes as raw material and fermenting into grape wine, then extracting haw juice and adding the haw juice in the made grape wine, further fermenting and mixing into fermented haw grape wine, then mixing into different sugar degrees, heat-treating, cold-treating, filtering, bottling, sterilizing and making it. And it has characters of double flavor of haw and grape, nutrition and health protection effects, excellent flavor, color and aroma, and quality, etc.

The invention provides a phytosterol containing low-fat or defatted liquid milk and a method for producing the same. The liquid milk comprises the following raw materials in percentage by weight: 98.50 to 99.54 percent of milk, 0.26 to 1.00 percent of phytosterol and 0.20 to 0.50 percent of stabilizer. The method comprises the following steps of: adding the stabilizer and the phytosterol in the milk, shear-stirring the milk for 15 to 30 minutes with a shear mixer having the high-speed shearing function, and after the homogeneous treatment of the milk, obtaining the finished product. The method adopts a reasonable formula and a proper process to ensure good stability and taste within the shelf time of the liquid milk produced by the method; and moreover, the liquid milk is a kind of food which is full of nutriments, meets flavors of Chinese people and helps human health.

The present invention discloses a Maca and ginseng beverage and a preparation method thereof. The Maca and ginseng beverage consists of the following raw materials in parts by weight: Maca 80-120 parts, ginseng tablets 6-15 parts, malic acids 1-3 parts, citric acids 1-3 parts, flavoring agent 1-5 parts, honey 500-650 parts, white sugar 80-120 parts, water 9000-12000 parts, carboxymethyl cellulose 1-3 parts, multi-vitamin 0.01-0.015 part, Chinese herbal medicine additive extract 15-30 parts, casein phosphopeptide 0.01-0.04 part and an appropriate amount of preservatives. The Maca and ginseng beverage preparation method produced products are good in taste and flavor, and high in nutritional value, and has functions of improving osteoporosis, preventing against aging, improving immunity and preventing bacteria and inflammation.

The invention relates to probiotic lactobacillus rhamnosus fermented milk and a preparation method thereof. The probiotic lactobacillus rhamnosus fermented milk comprises the following raw materials in percentage by mass: 0.8%-9% of sweet sugar, 0.8%-2.0% of whey protein powder, 0.10%-0.20% of lactobacillus rhamnosus grx10 inoculation fluid and 0.125%-1% of streptococcus thermophilus inoculation fluid and the balance of raw milk based on 100% of the raw material components. According to the probiotic lactobacillus rhamnosus fermented milk, a fermented milk formula of the lactobacillus rhamnosus grx10 is optimized, a fermentation process matched with the formula is screened out, a fermented milk product with stable quality and good mouth feel is obtained on the premise of not adding food additives such as a stabilizer and the like, the viable count of lactobacillus rhamnosus of the fermented milk product reaches the health care requirement, the fermented milk product lays a good foundation for large-scale fermentation production and widespread use of the lactobacillus rhamnosus grx10.

A sour milk rich in L-lactic acid is prepared from the defatted or fresh milk through inoculating cheese lactobacillus, adding tomato juice and malt juice, fermenting, inoculating acidophilic lactobacillus and thermophilic streptococcus, fermenting and coagulating. It features high contents of living bacteria.

The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm² in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

The invention relates to a Chinese herbal medicine preserved duck egg and a preparation method thereof, and belongs to the technical field of food production. The method concretely comprises the following steps: pickling the fresh duck egg into preserved egg by a soaking method; decladding after the preserved egg is mature; soaking into an extracting solution, which is prepared from salt, tea, sodium hydroxide, zinc sulfate, liquorice, medlar, sweet-scented osmanthus, astragalus membranaceus, angelica sinensis, star anise, cinnamon, a clove Chinese herbal medicine and spice in manners of mixing, crushing, ultrasonic extracting and filtering; heating and infiltrating to prepare a medicated duck egg; coating and packaging the medicated duck egg in vacuum, so as to obtain the product. The product prepared by adopting the method has the advantages of whetting the appetite and clearing heat, taking the heart, and enhancing the immune function.

The invention discloses an efficient traceless gene knockout method for saccharomyces cerevisiae. By optimizing the forward homologous sequence, galactose concentration and galactose induction time ina traceless gene knockout system, the probability of homologous recombination of the second step reaches 6.86*10<-4>. Haploids alpha 5 of saccharomyces cerevisiae AY15 serves as starting strains, BAT2 genes serves as the target gene, efficient and traceless knockout of wild saccharomyces cerevisiae genes BAT2 is achieved, through a liquor fermentation experiment, the contents of n-propanol, isobutanol and isoamyl alcohol of the modified strains are reduced by 20.32%, 47.85% and 23.14% respectively compared with these of parent strains, and the aim of low yield of higher alcohols is achieved.The method can be widely used in genetic modification of yeast and other microorganisms, because obtained mutants have no exogenous genes left and thus can be safely used in industrial production, anda useful reference is provided for gene knockout directly conducted on industrial strains.

The invention relates to the technical field of food making, and in particular to garlic sauce with intensified favor of fresh garlic without garlic odor. The making process of the fresh sauce comprises the following steps: preparing fresh garlic favor substances, making a half finished product, namely, garlic sauce without garlic odor, and making a finished product, namely, the garlic sauce with intensified fresh garlic favor. The garlic sauce made by using the process provided by the invention has the color of fresh garlic, is good in favor, maintains effective components and healthcare functions of garlic, can be used in cold vegetable dish in sauce, noodle and domestic cooking, and is stable in quality and long in expiration date, and the production process is applicable to industrial production.

A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium culture fluid or a supernatant thereof to a food material; making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air; mixing the bacteriocin-producing lactic acid bacterium culture fluid or the supernatant thereof with the thus-resulting Koji, and further mixing one or more food materials as needed in an amount of 0.01 to 50 times weight of the Koji; forming a moromi-mash by making a paste from the mixture; and then hydrolyzing the moromi-mash in the absence of common salt, by adding any one of an alcoholic liquor, yeast, and dextrin to the Koji.

The present invention discloses pork floss, which includes the following raw materials, by weight, 80 to 85 parts of lean meat, 10 to 15 parts of fat meat, 3 to 5 parts of sodium glutamate, 3 to 7 parts of salt, 6 to 8 parts of white sugar, 0.1 to 0.15 part of monosodium glutamate, 0.5 to 0.7 part of illicium verum, 0.2 to 0.25 part of fructus amomi, 0.2 to 0.3 part of Chinese prickly ash and 0.1 to 0.3 part of nutmeg. The pig floss is advantaged by comfortable taste, nice flavor, good nutrition and the like and is characterized by good safety, long shelf life and the like, and the production cost of the pork floss is relatively low. The pig floss meets the Chinese people's dietary habits, and the pig floss has a loose meat texture and is convenient to chew, absorb and digest so that the pork floss is especially suitable for the elderly and children to eat.

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.

The invention discloses a filled grape chocolate and a preparation method thereof. According to the invention, no chemical reagent is utilized in production, therefore, the original nutritional ingredients and flavors of grapes and fruits and the like are retained; and grapes and fruits and the like are utilized. The appearance of a prepared filled grape chocolate has the silky taste of chocolates, and the prepared filled grape chocolate has an original smooth and compact appearance of grapes; purees or jams are used as sandwiches, so that the taste of a product is changed from bitter or sweet greasy, cool and refreshing, to fragrant and sweet, therefore, the invention provides a non-sweet-greasy and non-fattening filled grape chocolate.

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.

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.

The invention relates to a making method of boiled salted geese. The making method specifically comprises the following steps of (1) treating raw material geese; (2) performing cold soaking and firstpickling; (3) performing pickling for the second time; and (4) performing packaging. According to the making method of the boiled salted geese provided by the invention, the processing time of the boiled salted geese is shortened to 16-18 hours, but the processing time of conventional boiled salted geese is usually 24 hours or above, so that the production efficiency is greatly improved, and the production cost of enterprises is reduced; and besides, due to shorter marinating time of the boiled salted geese made by the making method disclosed by the invention, the content of nitrite is lower,and the boiled salted geese are more healthy, compact in goose meat quality and plump and juicy, and better in flavor than boiled salted geese sold in the market.

The invention discloses a green and safe chilled fresh pork preservative which comprises the following components in percentage by weight: 20%-30% of an asparagus extract, 20%-25% of garlic volatile oil, 15%-20% of nisin, 15%-25% of clove oil and 10%-15% of fresh ginger volatile oil. The green and safe chilled fresh pork preservative has the beneficial effects that the green and safe chilled fresh pork preservative is capable of keeping the color, luster and flavor of fresh meat, is pure in color and luster, good in flavor, and free of a decayed taste, and has healthful and safe effects; a chemical additive is replaced with a natural plant material; and the requirements on a green food processing technology are met.

The invention discloses skin-nourishing and health-care aloe liquor and a preparation method thereof. Aloe vera leaves, rice, glutinous rice and millet are taken as raw materials, the rice, the glutinous rice and the millet are well cooked with aloe juice in the aloe leaves, the cooked rice and aloe residues are fermented with yeast and distiller's yeast, and finally, the fermented cooked rice is distilled to obtain the aloe liquor. The preparation technology is simple, various ingredients in the aloe leaves and the cooked rice, glutinous rice and millet are fermented together, the obtained aloe liquor is rich in taste, mellow and full-bodied, the physicochemical indexes and the microbiological indexes accord with various regulations, and the liquor has the skin-nourishing and health-care functions.

The invention discloses a ginger juice-chrysanthemum-pear stomach invigorating fermented beverage. The ginger juice-chrysanthemum-pear stomach invigorating fermented beverage comprises the following raw materials by weight: 220 to 250 parts of chrysanthemum, 50 to 60 parts of snow pear, 0.01 to 0.02 part of diastase, 0.2 to 0.3 part of a radish extracting solution, 4 to 5 parts of kelp, 8 to 9 parts of dried shiitake mushroom, 12 to 14 parts of ginger, 2 to 3 parts of American ginseng, 1 to 2 parts of lemon grass, 3 to 4 parts of dried orange peel, 1 to 2 parts of corn silk, and proper quantities of lactic acid bacteria, white granulated sugar, milk powder, citric acid and water. Due to the adoption of the auxiliary materials such as ginger and dried shiitake mushroom, the functions of warming stomach for dispelling cold, reinforcing the stomach to promote digestion, and improving immunity are realized; due to the adoption of Chinese herbal medicines such as lemon grass, the efficacies of harmonizing stomach for breathing, and refreshing are realized.

The invention discloses a making method of prepared salting seasoning for a baked or aired meat product, the meat product. The prepared salting seasoning comprises miso, and the miso seasoning is attached to the baked or aired meat product. Because the miso is used as a raw material in the prepared salting seasoning, the baked or aired meat product has the flavor of the miso, the seasoning can meet the requirements for producing various meat products for people, and particularly the baked or aired dried fish, duck necks and the like using the seasoning have very good flavor.

Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla seed oil, rice oil, and at least one plant oil B selected from rape seed oil, soybean oil and corn oil at a ratio among the plant oil A, rice oil and the plant oil B [i.e., a (plant oil A)/(rice oil)/(plant oil B) ratio] of 20-35/15-25/40-65 by mass, wherein the α-linolenic acid content in the constituent fatty acids contained in the oil-and-fat composition is 15 to 30 mass %.

The invention belongs to the technical field of foods, and particularly relates to a making method of candied fruits. In order to solve the technical problem, the invention aims to provide the making method of the candied fruits, and the making method comprises the following steps: step I, screening out mature fruit raw materials with intact shapes; step II, cleaning the selected fruit raw materials; step III, pickling the cleaned fruit raw materials in a cooling manner so as to obtain first candied fruit products; step IV, cooking the first candied fruit products so as to obtain second candied fruit products; step V, pickling the second candied fruit products so as to obtain candied fruits; and step VI, packaging the candied fruits. The candied fruits made by the making method disclosed by the invention are favorable in flavor, beautiful in shape, fresh and bright in color, and free from pigments, and the food safety performance is favorable.