7results about How to "Harmonious taste" patented technology

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 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.