22results about How to "Good sensory evaluation" patented technology

The invention belongs to the technical field of fermented food, and relates to compound bacteria fermented celery slurry and a preparation method thereof. The invention provides a preparation method of compound bacteria fermented celery seriflux, which comprises the following steps: adding flour into boiling water, gelatinizing to obtain noodle soup, mixing the noodle soup with celery, and cooling to obtain a seed culture medium; and adding compound bacteria into the seed culture medium, and fermenting to obtain the celery slurry. According to the present invention, the compound bacteria composed of Lactobacillus paracasei and Hansenula anomala are adopted to perform fermentation to prepare the celery slurry, such that the problem of high nitrite content of the celery slurry is solved;

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.

The invention belongs to the technical field of microbial spice preparation, and particularly relates to a preparation method and application of biological apricot spice. Saccharomyces cerevisiae HS-1 is used as a fermentation strain Saccharomyces cerevisiae and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30677. The biological apricot spice is prepared by fermentation, so that the content of aromatic substances such as 3-hydroxy-2-butanone and lauric acid in the spice can be remarkably increased, and the flavor of the biological apricot spice is improved. The biological apricot spice can generate new flavor substances such as isoamyl alcohol, isoamyl acetate, phenethyl alcohol, phenethyl acetate and the like, is applied to cigarettes, and can obviously improve the sweet aroma and fruity aroma of the cigarettes, increase the sweet and moist feeling of smoke and reduce irritation.

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.

The invention relates to the technical field of spleen and stomach nourishing pastries, in particular to a formula and a preparation process of a spleen and stomach nourishing pastry with homology of medicine and food. The cake is prepared by mixing the following raw materials by weight: 18-45 g of wheat flour, 4-18 g of glutinous rice flour, 3-18 g of Chinese yam powder, 2-20 g of dried orange peel powder, 2-18 g of lotus seed powder, 1-15 g of hawthorn powder, 180-300 g of eggs, 15-55 g of milk, 18-60 g of corn oil and 18-60 g of xylitol. The invention has the beneficial effects that the formula is scientific, balanced in nutrition and appropriate in proportion, and the raw materials are all medicinal and edible materials with the efficacy of nourishing the spleen and the stomach, so that the efficacy of nourishing the spleen and the stomach is good. The composition is prepared into a pastry form, so that an excellent sensory evaluation result can be obtained without any food additive, and the pastry is complete in form, uniform in color, excellent in taste, soft, fine and smooth, does not stick to teeth, has fragrance, and is clear in tissue structure and free of impurities; the pastries prepared from the composition have satiety, and are suitable for long-term taking and capable of nourishing spleen and stomach.

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 microbial spices, and particularly relates to a preparation method and application of aspergillus flavus, a microbial preparation and an apricot spice. The classification name of aspergillus flavus is Aspergillus flavus, the strain name is HS-4, the aspergillus flavus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.41231. The invention further discloses a method for preparing the aspergillus flavus. The strain can be used as a fermentation strain to play a role in fermentation of apricot spices. The aspergillus flavus provided by the invention can be used for increasing the content of flavor substances such as octadecyl acetate and lauric acid in the flavor, can generate new flavor substances such as 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H)-pyran-4-ketone, 5-methylfurfural and dibutyl phthalate, and can be added into cigarettes to obviously improve the fruity flavor and the sweet flavor, so that the flavor of the cigarettes is improved. Smoke fineness is increased, and irritation is reduced.

The invention discloses a Chinese herbal medicine premix feed and a preparation method thereof. The preparation method comprises the following steps: preparing raw materials: preparing a basic dry feed, Chinese herbal medicines and an additive; fermenting the traditional Chinese medicinal materials and mixing the fermented traditional Chinese medicinal materials with other feeds; in conclusion, the preservation and use of the fermented traditional Chinese medicinal material feed enhance the disease resistance: the traditional Chinese medicinal material additive has the effects of enhancing immunity, inhibiting bacteria, expelling parasites and regulating functions. The balance state of the body can be adjusted through various ways or targets, and the immunity and stress state of the animal body can be improved. And the Chinese herbal medicines can also reduce the generation of drug resistance, for example, the mixed extract of ash bark, Chinese pulsatilla root and eucommia ulmoides is added into the daily ration, so that the serum glutathione peroxidase of the sheldrake can be improved, and the oxidation resistance and immune function of the body can be improved. The Chinese herbal medicine additive can promote growth, fatten and gain weight and promote reproduction. For example, active ingredients in the Chinese herbal medicines can stimulate secretion of digestive enzymes of the pigs, improve appetite and promote absorption of nutrient substances, so that growth is accelerated, and the weight is increased.

The invention discloses a bacterium-enzyme synergistic debitterizing pea protein beverage and a preparation method thereof, and belongs to the technical field of food processing. According to the method, pea protein is adopted as a raw material, enzymolysis of alkaline protease and flavourzyme and fermentation of composite strains of lactobacillus plantarum, streptococcus thermophilus and lactobacillus helveticus are utilized to achieve a synergistic effect, and compared with fermentation by independently using lactic acid bacteria, debitterizing time is shorter, overall debitterizing efficiency is higher, sensory evaluation is better, and overall acceptability is high; pea-related peculiar smell-related volatile compounds, including hexanal, 2-nonanone, (E, E)-2, 4-nonadienal, 2-amyl furan, (E, E)-2, 4-decadienal and the like, of the prepared product are reduced or completely eliminated. The debittered pea protein beverage and the preparation method thereof provided by the invention are beneficial to widening the utilization way of pea protein and promoting the development of the pea protein beverage industry in China.

The invention belongs to the technical field of food processing, and particularly relates to palatable chlorella noodles and a preparation method thereof. In the invention, the optimal addition amount of the chlorella powder is 2.0%, the optimal addition amount of the dietary alkali is 1.0%, the optimal addition amount of the water is 46%, and the optimal addition amount of the salt is 1.3%. The chlorella noodles obtained through the optimal preparation technology are good in sensory evaluation, the color is easier to accept by consumers, starch in the chlorella noodles is not prone to aging, and the viscoelasticity is greatly improved. According to the present invention, with the combination of the traditional noodle production process and the characteristic that the chlorella powder is rich in various influencing substances, the chlorella powder with a certain ratio is added to the flour so as to improve the nutritional value and the sensory quality such as the color and the flavor of the noodles, and the edible salt and the dietary alkali are added so as to improve the taste of the chlorella noodles. The present situation that traditional noodles mainly take carbohydrates as nutrient substances can be effectively improved.

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 discloses a nutritional meal replacement biscuit and a preparation method thereof. The biscuit comprises the following raw materials: 42-46% of plain flour; 13%-14% of oat powder; 10%-12% of vegetable oil; 5%-6% of whole eggs; 1%-2% of animal protein powder; 1%-2% of plant protein powder; 0.5%-1% of corn starch; 1%-2% of grape seed oil; 17%-20% of seasoning syrup; 0.5%-1% of mushroom powder; 0.05%-0.1% of ammonium bicarbonate; 0.05%-0.1% of sodium bicarbonate; 0.05%-0.1% of a flavoring agent; 0.04%-0.05% of essence and 0.05%-0.15% of a food additive; the specific steps are shown in the invention. The nutritional meal replacement biscuit is few in food additives, balanced in nutrition matching, good in sensory evaluation, smooth in biscuit surface, uniform in color, complete in appearance and free of cracks.

The invention provides an RS4-RS5-yoghourt ternary composite system, a corresponding composite resistant starch set-style yoghourt product, and a preparation method and application of the RS4-RS5-yoghourt ternary composite system and the corresponding composite resistant starch set-style yoghourt product. The composite resistant starch set yogurt based on the ternary system has the characteristics of high water binding capacity, storage stability, high probiotic content and the like. The ternary system provided by the invention can be respectively suitable for middle-aged and elderly people and teenagers through individual optimization of the proportion. The preparation method is simple and efficient, and the product is good in stability and has potential nutritional and healthy effects of improving intestinal functions, enhancing human immunity and the like.

The invention relates to the technical field of food processing, in particular to premixed flour of low-glycemic-index food as well as a preparation method and application of the premixed flour. The premixed flour provided by the invention comprises the following components in parts by mass: 15-30 parts of a protein-polyphenol-dietary fiber compound, and 70-85 parts of edible starch. The premixed flour provided by the invention can be used for preparing food with low glycemic index, and the sensory evaluation of the product is good. The premixed flour provided by the invention is applied to the production of the low-glycemic-index food, so that the food processing technology is simplified, the product quality is stabilized, and the industrial and standardized production of the low-glycemic-index food is promoted.

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 method for preparing a low-salt fish sauce by rapid fermentation of composite microorganisms, and belongs to the technical field of food processing. The preparation method of the invention specifically comprises the following steps: cleaning marine fish and removing the internal organs to prepare minced meat; performing composite enzymatic hydrolysis on the minced meat and then killing enzymes at high temperature; preparing seed koji using Lactobacillus plantarum, Saccharomyces rouxii, Aspergillus oryzae and Bacillus subtilis, and using the seed koji for fermentation of minced meat; after the fermentation is completed, performing impurity removal and sterilization, ultrafiltration purification and nanofiltration desalination and fishy removal to obtain a low-salt fish sauce. The fish sauce prepared by the invention has low salt content, short fermentation cycle, high amino acid nitrogen content, clear color, strong sauce-flavored seafood flavor, and high antioxidant performance and uric acid-lowering activity, meeting the needs of consumers for healthy and delicious food.

The invention belongs to the technical field of microbial tobacco flavor, and particularly relates to a biological red date flavor strain, a preparation method and application thereof, the biological red date flavor strain is bacillus subtilis, the classification name of the bacillus subtilis is bacillus subtilis, the strain name is hs-1, the bacillus subtilis is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.30676. The biological red date spice is prepared by fermenting the strain preparation, so that the content of aromatic substances such as isoamyl alcohol and octadecyl acetate in the spice can be remarkably increased, and new aromatic substances such as phenethyl alcohol, isoamyl acetate, 3-hydroxy-2-butanone and phenethyl acetate can be generated; when the biological red date spice is applied to cigarettes, the roasted sweet aroma, fruity aroma and soft and fine smoke of the cigarettes can be obviously improved.

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.