11results about How to "Harmonious taste" patented technology

The present invention relates to the technical field of heated cigarettes, and in particular to a spicy-flavored tobacco flavor for heated cigarettes and heated cigarettes. The tobacco flavor includes, by mass, 0.1-1.5 parts of main aroma components, including Chinese cinnamon bark oil, cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate; 5.0-14.0 parts of modified components, including plum extract, ethyl acetate, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin; fixative: 2.0-5.0 parts, the fixative components include Peruvian extract and triacetin; solvent 75.0-93.0 parts. The tobacco flavor can overcome the problems of large taste irritation and obvious spiciness of existing spicy-flavored raw material flavors, and effectively improve and enrich the quality of the suction aroma while giving the heated cigarette a spicy style, and improve the consistency and persistence of aroma release.

The invention belongs to the technical field of protein beverages, and particularly relates to a composite peptide beverage and a preparation process thereof. The active ingredients of the drink comprise calf thymosin, cattle spleen protein peptide, hemoglobin peptide, bone collagen peptide and collagen peptide in a weight ratio of (2-3): 1: 1: 1: 1. The pH value of the system is adjusted to 3.5-4.5, so that each peptide molecule is positively charged under the acidic condition, the electrostatic repulsion and hydration among molecules are enhanced, and bitter groups are effectively masked. The flavoring agent is compounded by DL-malic acid, crystalline fructose, xylitol and sucralose according to the weight ratio of (0.6-1): 1: 0.4: (0.03-0.04), and the sour and sweet taste and flavor coordination are synergistically improved. The preparation method comprises the following steps: dissolving the DL-malic acid in purified water, dissolving the uniformly mixed active components in purified water at 40-60 DEG C, respectively adding other flavoring agents, stabilizing agents and essence, and finally filtering to obtain the product. The problem of bad flavor of the peptide is solved, so that the beverage is appropriate in taste, harmonious in flavor and easy to accept.

The embodiment of the application discloses a medicinal soup base composition for improving blood-leaf orchid amino acid nutritional quality and a preparation method thereof. The composition is made from the following raw materials in parts by weight: blood-leaf orchid 30-70 parts, lysine-rich auxiliary material 10-30 parts, and fresh and sweet auxiliary material 10-40 parts. The application solves the problems of lysine deficiency, amino acid nutritional imbalance, bitter medicinal soup, and single flavor of traditional blood-leaf orchid medicinal food, and is more balanced in nutrition and better in flavor, and is suitable for daily medicinal food stewing at home.

The invention discloses a heartleaf houttuynia herb beverage based on ultrahigh pressure synergetic enzymolysis, which belongs to the technical field of beverages and is prepared from the following components: a distillation extract of fresh heartleaf houttuynia herb roots, a leaching solution of the fresh heartleaf houttuynia herb roots, an ultrahigh pressure synergetic enzyme extract of heartleaf houttuynia herb residues and auxiliary materials, the ultrahigh-pressure synergistic enzyme extract of the herba houttuyniae residues is obtained by drying and crushing residues obtained by distilling and extracting fresh roots of herba houttuyniae, mixing the obtained powder with water to form slurry, performing ultrahigh-pressure pretreatment on the slurry, performing enzymolysis treatment on the slurry subjected to ultrahigh-pressure pretreatment, and performing solid-liquid separation and concentration. According to the method disclosed by the invention, after the ultrahigh pressure pretreatment, the efficiency of the subsequent enzymolysis reaction is greatly improved, and the enzyme can directly act on the substrate, so that the dosage of the enzyme is reduced, the enzymolysis time is shortened, and the comprehensive cost is reduced while the polysaccharide yield is improved; plant cell walls can be instantly, uniformly and physically broken through ultrahigh pressure (300-600 MPa) treatment, so that components such as intracellular polysaccharides are fully exposed, and the problem of component dissolution diffusion in a traditional pure water extraction or enzymolysis method is solved.

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.

This invention discloses a brewing method for "Lanzhongyin" craft beer, possessing a unique flavor, belonging to the field of beer brewing technology. This method uses water, Australian barley malt, Australian wheat malt, and oat flakes as base ingredients, combined with liquid yeast and imported hops. It emphasizes the addition of bitter orange peel and coriander seeds as flavor modifiers. Through optimized processes such as saccharification, boiling, fermentation, and aging, the refreshing fruity aroma of bitter orange peel and the unique spiciness of coriander seeds are deeply integrated, solving the technical problems of existing craft beers having a single flavor profile and insufficient complexity. The "Lanzhongyin" craft beer brewed by this invention has a refreshing and smooth taste, combining the richness of malt, the delicate aroma of hops, and the unique complex flavor brought by bitter orange peel and coriander seeds. It has high flavor recognition, a simple and controllable process, is suitable for large-scale production, and enhances the product's market competitiveness.

This invention discloses a low-sodium polypeptide umami compound seasoning without monosodium glutamate (MSG) and its preparation method, belonging to the field of food seasoning technology. This low-sodium polypeptide umami compound seasoning is composed of polypeptide umami components, low-sodium flavor components, flavor-regulating components, and stabilizers in a specific ratio. It is monosodium glutamate-free and has a sodium content ≤800mg / 100g. The polypeptide umami components are composed of soybean polypeptides and seafood polypeptides; the low-sodium flavor components are composed of low-sodium salts and disodium inosinate (I+G) synergistically; the flavor-regulating components include natural spice extracts and fructooligosaccharides; and the stabilizer is a compound system of xanthan gum and sodium carboxymethyl cellulose. This invention achieves natural umami enhancement through polypeptide compounding, replacing MSG while improving the complexity and persistence of umami flavor.

The invention discloses an orange wine formula, and belongs to the technical field of wine brewing. The orange wine is mainly prepared from orange pulp, white granulated sugar and yeast, the weight part ratio of the orange pulp to the white granulated sugar is 100: 20: 1, the weight part ratio of the orange pulp to the white granulated sugar to the yeast is 100: 20: 1, and the ratio is meticulously designed, so that the taste of the orange wine is more coordinated, the taste is mellower, and the wine body is richer. Meanwhile, the Citrus chachiensis of the Citrus chachiensis variety is selected as the raw material, and the Citrus chachiensis is good in maturity and free of diseases, so that the freshness and the quality of the raw material are guaranteed, and the quality of a final product is improved.

The invention relates to the technical field of mixed drinking tea beverages, and provides Wuniu early mixed drinking tea and a preparation method thereof. The preparation method comprises the following steps: carrying out pretreatment and deoxidation treatment on drinking water to obtain low-dissolved-oxygen softened water; wuniuzao black tea original leaves are subjected to fractional extraction with low-dissolved-oxygen softened water, and a tea base is obtained; preparing pretreated waxberry juice and early-fragrant pomelo juice; blending a tea base, the pretreated waxberry juice, early-fragrant pomelo juice, a sweetening agent, old wine sweat and low-dissolved-oxygen softened water to obtain mixed tea juice; and performing homogenization treatment and sterilization treatment on the mixed tea juice, and performing filling and sealing to obtain the Wuniu early-blending drinking tea. According to the preparation method disclosed by the invention, the problem of insufficient stability is solved on the premise of no preservatives, antioxidants and stabilizers through combination of various means such as water demineralization and deoxidation, segmented tea extraction, advanced deoxidation and anti-browning treatment of fruit juice, inert gas oxygen-controlled mixing and the like, and the color and flavor stability of the product in the shelf life storage process is improved.

The invention relates to the technical field of wine brewing, and discloses a ginseng wine production method which at least comprises the following steps: S1, raw material preparation; s2, performing pretreatment; s3, soaking and extracting; s4, separating juice; s5, blending; s6, storing; s7, clarifying; and S8, filling and packaging. According to the method, ginseng is smashed and then soaked, ultrasonic-assisted extraction is combined, the contact area of ginseng and a wine base is greatly increased, meanwhile, the cell structure of ginseng can be destroyed through the cavitation effect of ultrasonic, dissolution of effective components is promoted, and compared with a traditional soaking method, the content of effective components such as ginsenoside in wine can be remarkably increased; and the health-care effect of the finished wine can be better exerted.

The invention discloses rhodotorula mucilaginosa and application thereof in cider fermentation, and belongs to the technical field of microbial fermentation. The rhodotorula mucilaginosa CXY1113 is separated from naturally-fermented cider wine, can tolerate a low-pH acid environment, and can reduce the content of malic acid by using malic acid as a carbon source. Compared with independent fermentation of saccharomyces cerevisiae, the rhodotorula mucilaginosa CXY1113 is applied to apple wine production, so that the brightness of fruit wine can be improved, and the antioxidant activity can be enhanced; the contents of malic acid, acetic acid and succinic acid in the cider can be reduced; the content of flavor compounds such as phenethyl acetate and isoamyl alcohol can be increased, and the obtained apple wine is fragrant in aroma, high in quality and coordinated in fruit wine taste and is endowed with richer flower fragrance and fruit fragrance. The method has important significance in improving the taste and flavor of fruit wine and improving the quality of fruit wine.