10results about How to "Good sensory evaluation" patented technology

The invention relates to the technical field of crop micro-storage, in particular to a method for micro-storage of mulberry branches and leaves, which comprises the following steps: mixing mulberry branches and leaves and corn flour according to a ratio of 9: 1, and filling the mixture into a vacuum bag to obtain a mixture; and spraying the bacterial liquid into the mixture, sealing, and preserving in a dark place at room temperature to obtain the mulberry branch and leaf micro-storage feed. The mulberry branch and leaf micro-storage feed is most excellent in sensory evaluation and various nutritional indexes such as crude protein, fat, medium acid pickling and volatile acid, can effectively promote growth and development of dairy cows, is simple and convenient in method and low in application cost, and can be processed and treated on a large scale in production.

This invention discloses a high SOD activity *Gnaphalium affine* juice, a *Gnaphalium affine* juice probiotic fermented product, and its preparation method. Using *Gnaphalium affine* as raw material, this invention obtains a high SOD activity *Gnaphalium affine* juice through a combination of repeated low-temperature treatment, pulping, ultrasonic crushing pretreatment, and heat treatment. Fermentation is carried out using *Lactobacillus mucilaginosus* Grx07, with the addition of a commercial fermenting agent to regulate the fermentation process. This achieves a synergistic effect between probiotics and *Gnaphalium affine* juice in terms of SOD activity, improving the SOD activity, viable cell count, and sensory quality of the fermented product. It has broad application prospects in the preparation of probiotic fermented foods with high antioxidant activity.

This invention belongs to the field of food technology, specifically relating to a fermented tomato cube and its preparation method. The preparation method includes the following steps: (1) Peel and seed fresh tomatoes, cut them into cubes, sterilize them, and place them in a sterile fermentation container. First, add *Lactobacillus casei*, mix evenly, and anaerobic ferment. Then, add *Lactobacillus rhamnosus*, mix evenly, and continue anaerobic fermentation. After sterilization, fermented tomato cubes are obtained; (2) Wash and peel onions, cut them into cubes, and pre-cook them to obtain pre-cooked onion cubes; (3) Mix the fermented tomato cubes, pre-cooked onion cubes, and seasonings evenly, cook at 80-85℃ for 20-25 minutes, and cool to room temperature to obtain fermented tomato cubes. The preparation method of this invention can ensure the efficient increase of total phenols in fermented tomato cubes while reducing the degradation of lycopene, achieving synergistic optimization of the nutritional quality of fermented tomato cubes, and improving the sensory quality of the final product.

The invention provides an agilawood coffee mate and a preparation method thereof. The agilawood coffee mate comprises the following components: 10-25% of an agilawood grease composition, 0.4-0.6% of an emulsifier, 1-3% of sodium caseinate, 5-15% of sugar alcohol and the balance of an agilawood wall material solution, the agilawood grease composition comprises agilawood volatile oil and medium-chain triglyceride. The agilawood wall material solution comprises a whey protein solution and an agilawood water extraction concentrated solution; the emulsifier comprises glycerin monostearate and / or diacetyl tartaric acid ester of mono (di) glycerides. The agilawood coffee mate prepared by the preparation method disclosed by the invention is fine and delicious in mouth feel, harmonious and smooth in taste, pleasant and free from rough feeling, has the flavor of agilawood and coffee fragrance, harmonious and fused in fragrance, glossy in appearance, uniform in fluid, silky in texture, good in sensory evaluation and good in solubility, and can improve the brewing property in the early stage and increase the drinking pleasure.

The invention belongs to the technical field of essential oil extraction, and particularly relates to an extraction method and application of essential oil. The extraction method comprises the following steps: (1) obtaining crushed fructus forsythiae or chamomile; (2) weighing and sieving to obtain treated powder; (3) wrapping the powder and performing Soxhlet extraction to obtain treated slurry; and (4) carrying out rotary evaporation drying on the obtained treated slurry to obtain the essential oil. According to the method, the essential oil can be extracted more efficiently, the loss of active ingredients of fructus forsythiae or chamomile is obviously reduced, and the active ingredients of the extracted essential oil can be reserved to a higher degree, so that after the extracted essential oil is applied to cigarette products, the sensory evaluation of the cigarette products can be better improved, and the quality of the cigarette products is improved. The important application value is realized.

The invention discloses a potato variety screening method for processing potato rice noodles by using fresh potatoes, and relates to the technical field of potato variety screening. The specific screening method is as follows: according to screening indexes, varieties suitable for processing the potato rice noodles by using the fresh potatoes are screened from known potato varieties, and the screening indexes are as follows: the ratio of amylose to amylopectin is 0.3-0.4 and the activity of polyphenol oxidase is less than 0.8 U. The screened potatoes are used for preparing the rice flour, and the addition amount of the fresh potatoes is set, so that the defects that the potato dietary fiber content is high, and the ratio of amylose to amylopectin in the potatoes and rice is not matched, so that the adhesiveness of the potatoes and the rice is poor and the rice quality is poor are overcome. The technical bottlenecks of high breaking rate, high cooking loss rate, high viscosity and easy paste of the potato rice noodles during cooking are overcome, and the problem that the comprehensive quality of the potato rice noodles is difficult to improve is solved.

The invention belongs to the technical field of food additives, and particularly relates to a marinating paste seasoning as well as a preparation method and application thereof. Wherein the marinating paste seasoning is prepared from the following components in parts by weight: 28 to 50 parts of thermal reaction liquid, 10 to 27 parts of salt, 6 to 15 parts of sugar, 7 to 17 parts of monosodium glutamate, 2 to 10 parts of spice oil, 5 to 20 parts of spice water, 5 to 12 parts of yeast extract and 1 to 3 parts of modified starch. Compared with a traditional pot-stewed food process, a spice extraction technology is adopted, the residue-free spice oil and spice water are obtained, and the defects that spices of traditional pot-stewed food need to be wrapped with gauze, the spices become bitter after being stewed for a long time, and spice residues exist on the surfaces of food materials after being stewed are overcome. Moreover, by adopting the formula provided by the invention, the strong taste of the marinating paste product can be enhanced, and the effects of removing fishy smell, improving taste, coloring and enhancing aroma are achieved; the tedious steps of traditional brine soup-stock boiling and caramel frying are omitted, and the method has a wide application prospect.

This invention discloses an electronic atomizing liquid and its preparation method. By weight, the electronic atomizing liquid comprises: 1%–29.5% oil-soluble flavoring agent, 0–10% flavoring agent, 0–5% nicotine or nicotine salt, 0%–4.8% surfactant, 0.2%–14.9% co-surfactant, and 50%–98% carrier, wherein the carrier comprises one or more of propylene glycol, glycerol, and water. Through the action of the surfactant and co-surfactant, the electronic atomizing liquid is stable and does not become cloudy, exhibits good sensory evaluation after atomization, and has a rich and consistent aroma.

The invention discloses a preprocessing method for oysters, which comprises the following steps: S1, mixing the oysters and seasoning liquid according to the ratio of 1g: (2-4) mL, pickling for 10-50 minutes at the temperature of 30-50 DEG C, and performing ultrasonic treatment for 5-15 minutes at the ultrasonic power of 300-500 W after pickling to obtain pickled oysters; the seasoning liquid is liquid containing a salty agent, a sweetening agent, a flavor enhancer and / or cooking wine; and S2, putting the pickled oysters obtained in the step S1 into a vacuum bag, and cooking at 60-80 DEG C for 10-30 minutes to obtain the preprocessed oysters. The oysters are treated according to the preprocessing method, the hardness, elasticity, chewiness and resilience of the obtained preprocessed oysters are relatively excellent, the processing loss rate (pickling loss rate) and the cooking loss rate of the oysters are relatively excellent, and sensory evaluation is also relatively excellent.

The application discloses a plant seed dry distillation refined product and a preparation method and application thereof. The dry distillation refined product is obtained by the following steps: carrying out dry distillation reaction on plant seeds to obtain a dry distillation seed raw material; uniformly mixing the dry distillation seed raw material with a solvent and then carrying out homogenization treatment, and then carrying out solid-liquid separation, collecting supernatant, and obtaining a dry distillation seed raw material extract; and carrying out molecular distillation on the dry distillation seed raw material extract and collecting a light component fraction. The dry distillation refined product takes cocoa beans or coffee beans as raw materials, greatly improves the content and types of aroma substances based on the synergistic effect between steps, especially the flavor characteristics of cocoa or coffee itself, and is applied to a heat-not-burn cigarette as a tobacco flavor, so that the heat-not-burn cigarette can release a flavor with obvious cocoa aroma or coffee aroma characteristics, and also has rich and mellow burnt aroma, and the richness and thickness of the aroma are greatly improved.