3038results about How to "Guaranteed taste" patented technology

The invention discloses an electronic cigarette liquid rich in plant flavone. The electronic cigarette liquid comprises the following raw materials in percentage by mass: 50-70% of propylene glycol, 5-10% of glycerinum, 5-15% of deionized water, 5-15% of natural flavone extract, 4-8% of tobacco extract, 2-6% of tobacco essence and 2-6% of thickener, wherein the natural flavone extract is the extract obtained by distilling by vapour or extracting a plant mixture by ethyl alcohol, and the total flavonoid content is 20-50% by total flavonoid content; the plant mixture is composed of chuzhou chrysanthemum, iris tectorum roots, propolis, orange peel, grape, peanut coat, lily, radix puerariae, scutellaria baicalensis, roxburgh rose and green tea. The electronic cigarette liquid disclosed by the invention is capable of meeting the smoking needs of smokers; meanwhile, the rich plant flavone has the effects of resisting oxidization, preventing aging, and adjusting immunity, and also has a healthcare effect on heart and cerebral vessels to a certain extent.

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and packaging method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention discloses an automatic fruit preprocessing device for canned fruit production. The automatic fruit preprocessing device comprises a base, wherein a fruit peeling and dicing integrated device is mounted on the base; the fruit peeling and dicing integrated device comprises a U-shaped frame; a peeling device is mounted at the top end of the U-shaped frame; a pushing and conveying deviceis mounted at the bottom end of the U-shaped frame through a support plate; a second horizontal oil cylinder and a low-speed motor are separately mounted on the left side and right side of the U-shaped frame; a pushing and extruding rod is connected with the right end of the second horizontal oil cylinder through a piston rod; an annular pushing block and a pushing and pressing block are separately mounted on the outer side and right end of the pushing and extruding rod; an annular pit cutting knife is connected with the left end of the low-speed motor through a motor shaft; a plurality of slicing knives are mounted on the outer side of the annular pit cutting knife at equal intervals; a second miniature oil cylinder is fixed to the inner side of the annular pit cutting knife; and a compressing block is connected with the left end of the second miniature oil cylinder through a piston rod. The automatic fruit preprocessing device can perform peeling, dicing and pit removing on fruits and automatically convey diced fruits onto the pushing and conveying device, thereby improving the production efficiency of canned fruits.

The invention discloses a preparation method of freeze-dried fructus momordicae. The method comprises the following steps: selecting ripe fresh fructus momordicae with deep green surface; deactivating enzymes, cooling with clean water, perforating, pre-freezing and freezing; and drying with the vacuum freeze-drying technology and then discharging to obtain the entire freeze-dried fructus momordicae. Through the method disclosed by the invention, the freeze-dried fructus momordicae maintains the color, flavor, mouthfeel, shape and nutrient components of the fresh fructus momordicae.

The invention discloses a household steamer and aims to provide a household steamer with slow and uniform vapor, low cost, energy-saving, safety and practicability. The technical scheme of the invention is as follows: the household steamer comprises a steaming vessel (2), a water storage tank (4) and a steam generator (8), wherein the steaming vessel (2) is communicated with the steam generator (8) through a steam duct (6), the water storage tank (4) is communicated with the steam generator (8) through a water supply duct (7), the steam generator (8) comprises at least one heating pipe (12), a steam-water separation device (5) is connected between the steam generator (8) and the steaming vessel (2), the steam-water separation device (5) has a cavity structure, and the water storage tank (4) is communicated with the steam-water separation device (5) to form a sealing member. The household steamer can be widely used in the common household kitchen appliance field.

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

The invention belongs to the technical field of food processing, and in particular relates to a flower cake stuffing and a production process thereof. The stuffing comprises flower sauce and other auxiliary materials, and is characterized by comprising the following components in part by weight: 40 to 45 parts of rose sauce, 20 to 25 parts of candied wax gourd, 5 to 10 parts of cooked powder and 10 to 15 parts of honey. By optimizing the formula of the traditional cake stuffing and the processing technology, the flavor of the cake is improved, the processing time is shortened, and the white granulated sugar content is reduced, so the cost is reduced, the ratio of the rose sauce to the candied wax gourd in the stuffing is optimized, the stuffing preparation process is improved, mechanical quantitative stuffing preparation is realized on the premise of ensuring the viscosity and mouthfeel of the stuffing, the production efficiency is improved, pollution caused by manual stuffing preparation is reduced, the shelf life of the cake foods is prolonged, and a new field is opened for the cake industry.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention provides a cyclopropene preservative, which is characterized by containing 0.1 to 99 mass percent of cyclopropene coating material powder, 0.1 to 98 mass percent of compound, composition or material releasing water molecules, and 0 to 98 mass percent of one or more assistants. The invention also provides the preparation method and using method of the cyclopropene preservative. The preservative is convenient for use and has a remarkable preservation effect.

The invention relates to long shelf life fermented pickled vegetable and a preparation method thereof, which belong to the technical field of picked fermented foods. The preparation method comprises the following steps: using tuber mustard as the raw material; slicing, picking, softening and then packaging the tuber mustard in a picked vegetable jar; filling ferment agent prepared by mixing 3-5 percent of Lact.Plantarum and Lact.Casei according to the proportion of 1:1 and salt water with 4-6 percent of salt content; fermenting for 48h under the temperature of 20-30 DEG C; ending the fermentation until the acidity of the fermented solution reaches 0.45-0.55 percent; dehydrating, seasoning and embrittlementing; packaging by using laminated film bags and sterilizing for 15min under the temperature of 70 DEG C. The preparation method basically keeps the fermented picked vegetable pure, tender and crisp, salubrious and tasty, the fermented picked vegetable has the basic characteristics of separating fat and stimulating the appetite, promoting the digestion, and the like, and can be kept for more than six months under the normal temperature. The invention can be popularized and applied to the vegetable processing industry.

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

The present invention discloses a preparation method for pickles. The method comprises the following processing steps: raw material selecting-salting- sorting-washing-shaping-desalinating-dehydrating-spicing-weighting and sub-packing-sterilizing-packing and warehousing. The method provided in the invention for preparing pickles can prevent pickles from mildewing, rotting and producing carcinogens, can improve the taste of pickles, and the pickles produced according to the present method do not cause any adverse effects on human health.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

The invention provides a pre-smashing device for a food treating machine, aiming to solve the problem that inconvenience is brought to a user as foods need pre-treating in the prior art. Aiming at the technical problem, the pre-smashing device is mounted behind the food treating machine, the food treating machine is connected with a shaft hole or a connecting shaft in the bottom center of the pre-smashing device through a transmission rotation shaft or a rotation hole of the food treating machine, with the pre-smashing process, the process of pre-treating on food materials is eliminated when an operator carries out food treating, thus the food treating is more convenient and rapid, meanwhile since the pre-smashing process is carried out on the food materials, load of a stirring device is lightened, the service life of a machine is prolonged, and the efficiency of stirring or juice extracting is promoted.

The invention provides a portable capsule beverage brewing cup. The portable capsule beverage brewing cup comprises a cup body, a capsule cabin, a pressurizing assembly, a control assembly and a power supply assembly, wherein the cup body is used for filling water for brewing a beverage; the capsule cabin can be used for storing a beverage capsule and enabling the water in the cup body to enter the beverage capsule and flow out from a water outlet through connecting a water inlet with the cup body; the pressurizing assembly is located in the cup body and is used for pressurizing the cup body; the control assembly is used for controlling the work of the pressurizing assembly; and the power supply assembly is used for providing power supply to the pressurizing assembly and the control assembly. The invention further provides a portable beverage brewing cup.

The invention relates to the field of foods, and particularly relates to black tea wine and a preparation method thereof. Particularly, the preparation method comprises the steps: processing sorghum, black tea and fragrant grains, and auxiliary materials such as rice hull and rice bran meal, then soaking, primarily steaming, stewing, re-steaming, discharging from a rice steamer, spreading for cooling, discharging yeast, cultivating, adding the black tea, preparing distiller grains, mixing, feeding a pool for fermenting, distilling, storing, and blending so as to obtain the black tea wine. The black tea wine is cool and transparent in vinosity, pure in faint scent, grace in tea perfume, mellow and clean, long in remaining taste, higher in polyphenol content and low in alcohol content, and has the remarkable black tea fragrance and taste, and a wine body is soft and harmonious.

The invention discloses a blueberry tablet and a preparation method thereof. The main compositions of the blueberry tablet are blueberry powder, carrot powder, medlar powder and chrysanthemum powder, and the weight ratio of each composition is 30-700: 100-300: 100-300: 50-150 according to the former sequence; the blueberry tablet can release asthenopia and has the effect of having relatively good health care function on the damnification of retina and lens of eyes and the cataract caused by that the lens become thick owning to the oxidation of free radical, glaucoma, retinitis, etc. Meanwhile, the blueberry tablet also has the advantages of being convenient for carrying and taking as well as being capable of being quantified for taking according to needs, etc.

The invention relates to a fresh tealeaf modified atmosphere freshness retaining cabinet which comprises a cuboid cabinet body. An opening is formed in the front side of the cuboid cabinet body. An opening door is hinged to the front side of the cabinet body in a sealing mode. Three parallel partitioning plates are fixedly arranged in the cabinet body horizontally at intervals up and down. The partitioning plates divide the cabinet body into four independent spaces. The three upper spaces are independent temperature spaces, and the bottom independent space is a temperature, humidity, gas and mould proof performance multifunctional adjusting box. Control displaying panels are arranged in the corresponding partitioning plates on the upper portions of the temperature spaces. A tealeaf organic glass box for tealeaf temperature, humidity, gas and mould proof performance adjusting and controlling is arranged on the corresponding partitioning plate in each independent temperature space. The fresh tealeaf freshness retaining cabinet is provided with three relatively-independent tealeaf placing boxes, the three spaces have different storing temperatures respectively, three tealeaf freshness retaining conditions for different temperature requirements can be provided, freshness retaining pertinence is high, and freshness retaining effect is good.