4results about How to "Guaranteed palatability" patented technology

The invention relates to a protein combination for influencing the growth rate of yeast and the expression quantity of foreign proteins. After genes in a peptidase A1 family, a peptidase M1 family, a peptidase M18 family, a peptidase M28 family, a peptidase S54 family, a peptidase S10 family, a peptidase S16 family, a peptidase S14 family and a peptidase S8 family and protein defect related genes are knocked out as transcription activating factors, the growth rate can be increased, and the expression quantity of foreign proteins can be increased.

The utility model relates to an air fryer with a tender roasting function, which comprises a fryer main body, a cooking cavity arranged in the fryer main body and an air frying system communicated with the cooking cavity and used for conveying circulating heat flow into the cooking cavity, a frying basket and a hollow object placing component suspended in the frying basket are arranged in the cooking cavity, the bottom of the frying basket is provided with a water storage tank which corresponds to the hollowed-out storage assembly and is used for storing water, the bottom of the water storage tank is provided with a water level prompting part which extends upwards to form a boss shape, and water in the water storage tank is suitable for being heated and converted into water vapor and then flows towards the hollowed-out storage assembly. According to the frying basket, the water storage tank is arranged in the frying basket so that water can be supplemented to food after water is converted into water vapor, and tender baking of the food can be achieved; meanwhile, the water level prompting part is arranged in the water storage tank, so that a user can better inject water, and the water replenishing and cooking effects are guaranteed.

The invention relates to a mutton smell removing agent, mutton smell-free quick-frozen fresh sheep blood and a preparation method thereof, and relates to the technical field of quick-frozen fresh sheep blood, the mutton smell removing agent comprises the following components by weight: 0.1%-0.5% of modified soybean phospholipid, 1%-5% of glucose, 0.01%-0.05% of sodium carbonate, 0.1%-0.3% of a rosemary extract, 1%-5% of sodium erythorbate, 0.1%-0.5% of guar gum, and the balance of water. 0.01%-0.06% of ethyl maltol and 1%-5% of spice juice; and 83%-97% of water. The mutton smell removing agent provided by the invention can be applied to preparation of quick-frozen fresh sheep blood, can effectively remove the mutton smell of the sheep blood in a low-temperature state, ensures the palatability of the sheep blood, not only can effectively remove the mutton smell, but also can maintain the nutritional ingredients and taste of the sheep blood, and makes up for the defects in the prior art.

A plant-based dispersion composition, a plant-based beverage and a preparation method thereof. The plant-based dispersion composition includes natural dietary fiber, maltitol, oat β-glucan and hawthorn powder; the natural dietary fiber includes seaweed dietary fiber and at least one selected from oat dietary fiber, vegetable dietary fiber and fruit dietary fiber; the seaweed dietary fiber includes fucoidan; the particle size D50 of the plant-based dispersion composition is 5-100 μm. The plant-based beverage of the present invention includes a dispersant and the plant-based dispersion composition stably dispersed in the dispersant, the content of the plant-based dispersion composition is 5-30 wt%, the dispersant includes one or more of deionized water and mineral water. This plant-based beverage is stably dispersed and has a delicate taste. It can be used for gastrointestinal function conditioning, inhibiting Helicobacter pylori adhesion and assisting in protecting the gastric mucosa, improving defecation discomfort and reducing the level of inflammatory factors, while enhancing satiety and making blood glucose release more stable.