270results about How to "Harmonious taste" patented technology

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

The invention discloses a processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials include natural cheese, sweetener, butter oil, emulsifying salt, alcohol ester emulsifying agent, stabilizer and water, and the stabilizer is one or more than one of the group consisting of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan; (2) homogenization and pasteurization; (3) hot-pouring the mixture into a mould, inserting a rod, cooled by icy water or forming by cooling tunnel, and demoulding to obtain formed cheese; and (4) performing instant liquid nitrogen spraying on the surface of the formed cheese obtained from the step (3), coating, and cool-drying by sterilized air to obtain the finished product. The processed cheese with surface coating according to the invention fills in the blanks in the prior art, is more diversified in taste, better in sense of hierarchy and more in change of variety, and increases own added value remarkably.

The invention discloses a production method for seaweed beverage, belonging to the technical field of marine organism development and utilization. The production method for seaweed beverage comprises the steps of selecting seaweeds, pretreating, digesting, homogenizing, performing vacuum degassing, fermenting, filtering and blending; acid or alkaline soaking, vacuum degassing, secondary microorganism fermentation and simultaneous multistrain fermentation technologies are adopted to provide a reliable technical scheme for removing strange fishy smell. Compared with the prior art, the production method for seaweed beverage overcomes the defects of the prior art, not only does the production method for seaweed beverage have the characteristics of being more reliable and convenient to operate, but also the seaweed beverage produced by adopting the production method is unique in flavor, free from fishy smell, soft in mouth feeling, harmonious and mellow, thus having outstanding substantial characteristics and remarkable progress of the marine health-care beverage which is rich in nutrients, green and health-care and suitable for both the old and the children.

The provides a fermented capsicum product and a preparation method thereof, which belongs to the deep processing field of vegetables. The preparation method comprises the following steps: removing the impurities of capsicum, cleaning, cutting the capsicum into blocks, adding 1-3% of salt, 2% of cane sugar, 2-4% of glucose by measuring weight of capsicum, adding 0.05-0.1% of leuconostoc mesenteroides, 0.1-0.5% of lactobacillus rhamnosus and 0.05-0.08% of acetobacter aceti in a fermented capsicum production container, adding water for immersing capsicum, sealing the container; controlling the temperature at 25-35 DEG C for 8-15 hours and fermenting, adding 0.05-0.5% of CGMCC NO.9405 and 0.01-0.05% of saccharomycetes by measuring weight of capsicum, controlling the temperature at 15-26 DEG C for 25-50 hours and fermenting; sealing the container at whole fermentation period; draining moisture of capsicum after fermentation is completed, adding flavoring of garlic, cane sugar and gourmet powder for blending, and then refrigerating for sale after vacuum package or packaging for disinfection. When the method is adopted, the fermented capsicum product can be quickly prepared, and has large application.

The invention discloses a method for preparing an alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables. The method comprises the steps of helianthus tuberosus pretreatment, fruit and vegetable pretreatment, mixing and blending, fermentation, blending with a functional sweetener, and the like. According to the method, the novel compound enzyme of fruits and vegetables, which is low in sugar, alcohol-free, and rich in prebiotics, dietary fiber and other beneficial components, has both a fruit flavor and a lactic fermented flavor and integrates nutrition and health, can be obtained in short time.

The invention discloses beer rich in hops aroma and a preparation method of the beer rich in hops aroma. The beer is prepared from, by weight, 220-240 parts of barley malt, 4-5 parts of burnt malt, 0.54-0.66 part of aroma hops, 0.5-1.5 parts of saccharomyces cerevisiae powder and 1000 parts of water. The beer is prepared by malt saccharification, filtering, boiling, rotary precipitation, cooling, inoculation of the saccharomyces cerevisiae powder, primary fermentation and secondary fermentation. The defect that existing beer is thin in taste and not predominated in hops aroma is overcome, the beer gains more high-quality delicate-bitterness beta-acid and essential oil aroma components in hops to realize outstanding aroma and taste harmony so as to meet tastes of consumers preferring beer with outstanding hops aroma.

The invention provides a malus micromalus makino wine, which takes malus micromalus makino as the raw material, is prepared through the steps of fruit juice lixiviating, fermenting, clarifying, preparing and secondary clarifying. The fruit wine is clear and transparent, has mellow mouthfeel, peculiar folavour, and characteristic odor of the malus micromalus makino, and includes abundant efficiency components, such as flavone. The preparation method adopts the technologies that barrier separation and a small amount of clarifier are combined to perform primary clarifying and refrigeration and barrier separation are combined to perform secondary clarifying, to get better clarifying effect, and not only the efficiency components, such as the flavone, in the malus micromalus makino is effectively reserved, but also the whole manufacturing time is shortened.

Then invention relates to a radix bardanae health drink and a method for producing drinks, in particular to a method for producing a radix bardanae drink. The invention is realized by the following technical proposal steps: 1. Selecting the fresh radix bardanae with no mustiness and metamorphism, 2. Using fluid purifying water to rinse clean, 3. Cutting into slices and drying, 4. Extracting, 5. Filtering, 6. Preparing, 7.Antisepticising, 8. Canning; thereby being able to obtain the radix bardanae health drink. The invention has the advantages of uniform color, no impurities, moderate saccharinity and high nutrition value; the invention also has the advantages of specific freshness of the radix bardanae, harmonious taste and no obvious taste of Chinese traditional medicine soup, etc. The radix bardanae health drink produced by the invention is convenient for long period storage, the application and popularization of the radix bardanae and better service for Chinese people.

The invention discloses a nicotinic compound salt bagged buccal cigarette and a preparation method thereof. The cigarette comprises 30-60 parts of nicotinic compound salts, 10-30 parts of fillers, 1-20 parts of sweetening agents, 0.5-5 parts of acidifying or alkalizing agents, 0.5-5 parts of flavor corrective agents, 0.5-5 parts of edible essence, 0.5-5 parts of flavoring agents, 0.1-1 part of propylene glycol, 0.01-1 part of antioxidant and 0.01-1 part of preservative. Raw materials are mixed and subjected to heat-moisture treatment, seasoning, acidity and alkalinity regulating, balancing, sterilization and packaging, and the product is obtained. According to the nicotinic compound salt bagged buccal cigarette, tobacco powder ingredients in a conventional bagged buccal cigarette is replaced by the nicotinic compound salt, the taste of the bagged buccal cigarette can be remarkably improved, the nicotinic ingredients can be even and release continuously, the taste of the buccal cigarette is coordinated, the comfort is improved, and the stimuli for the oral cavity, the throat and the gastrointestinal tract by the buccal cigarette is reduced, so that consumers can better enjoy physiological satisfaction brought by nicotine; meanwhile, the appearance of the bagged buccal cigarette is optimized, and thus the consumers are more willing to try and accept.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

The invention provides a high-activity strain capable of realizing malolactic conversion. The high-activity strain is Lactobacillus plantarum subsp. Plantarum RF17 which is preserved in China Center for Type Culture Collection in Wuhan University on Mar.16, 2012, with the preservation number of CCTCC NO: M 2012085. The high-activity strain capable of realizing malolactic conversion, provided by the invention has the advantages that by utilizing the strain, namely the Lactobacillus plantarum subsp. Plantarum RF17, the content of malic acid in fruit wine and fruit juice can be reduced more efficiently, content of lactic acid, volatile ester and the like in the fruit wine and the fruit juice can be increased, so that the fruit wine and the fruit juice is more gentle and coordinated in mouthfeel, and is sweet-scented in flavor, a solid foundation is laid to improve quality of the fruit wine and the fruit juice, and therefore a novel strain source is provided for the research on the biological acid-degradation and lactic acid fermentation of the fruit wine.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a processing method of a burdock beverage and belongs to the technical field of agricultural product processing. Burdock, chrysanthemum and liquorice which are dried by hot air are used as major raw materials, and a burdock beverage product is manufactured through material selection, extraction, coarse filtering, diatomite filtering, proportioning, filling, sealing, sterilization, cooling, inspection, code spraying and package. The processing method has the beneficial effects that the health care ingredients in the beverage are strengthened, the condition of single function of the beverage is changed, and the product grade and the competitiveness are improved.

The invention provides a carbonic acid gas-containing foaming liquid dairy product and a method for producing the same, wherein the foaming liquid dairy product contains 0.15 to 1 percent of lactoprotein and 1.5 to 3.5 percent of grease substances, and each kilogram of the foaming liquid dairy product contains 0.5 to 1 grams of CO2 gas. The selected raw materials are mixed in a ratio to obtain mixed concentrated solution, and the concentrated solution is sterilized and then mixed with CO2-containing acid liquor to form the carbonic acid gas-containing foaming liquid dairy product, and the product has good foam forming property and persistent foaming property and can be preserved for 6 months.

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.

The invention relates to fruit juice amazake and a preparation method thereof. In order to solve the problems of seasonal influence, low utilization rate of fruits, incapability of embodying the nutritional and health-care value of the fruits and amazake fully during the combination use and the simple mixing of the fruits and the amazake in the prior art, the invention provides fruit juice amazake which can combine the fruits and the amazake organically and fuse nutritional elements of the fruits and the amazake fully and is abundant in nutrition, good in mouthfeel and attractive in appearance and a preparation method thereof. The method comprises the following steps of: preparing fruit juice; preparing the amazake according to the conventional method; fermenting step by step, namely when the time is 50 to 60 percent of the normal fermentation time of the amazake, adding the prepared fruit juice in an amount which is 10 to 30 percent of the weight of glutinous rice, and fermenting the fruit juice and the glutinous rice for the remaining 40 to 50 percent of the normal fermentation time of the amazake until the glutinous rice is floated by the juice in a container; and sterilizing and packaging.

The invention discloses a production process for producing dark green tea wine by using a sugar fermentation brewing method, relating to a technology for producing the dark green tea wine by using saccharomycetes and sugar. The production process comprises the following specific steps of: carrying out water-bath extraction on the raw-material dark green tea, filtering the extracted dark green tea, then adding cane sugar to mix to form an ingredient, carrying out high temperature sterilization on the ingredient, then adding activated saccharomycetes into the ingredient, fermenting at a certain temperature to form dark green wine fermentation liquor, then seasoning, filtering and clarifying the dark green tea wine fermentation liquor to form dark green tea wine liquor, carrying out high temperature sterilization on the dark green tea wine liquor, and then bottling and packaging to form the dark green tea wine. The dark green tea wine is bright reddish yellow in color, glittering and translucent in wine body, favorable in overall wine quality, soft and harmonized in taste, glittering and translucent in color and luster, free of impurities such as deposits, suspensions and the like, and has mellow flavors of dark green tea and wine; and according to the production process, used bacterial strains are simple, the raw materials do not contain grains, and no exhaust gas and wastewater emission exists in the production process.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

The invention provides mixed type tobacco molecular distillation light component electronic tobacco liquid and a preparation method thereof. The electronic tobacco liquid is obtained by heating deionized water, adding a thickening agent and a stabilizing agent, sufficiently stirring, then adding a mixed type tobacco molecular distillation light component, stirring uniformly to obtain mixed liquid, subsequently adding natural tobacco essence, glycerol and 1,3-butanediol into the mixed liquid, and stirring at room temperature. The mixed type tobacco molecular distillation light component is prepared by mixing and blending a flue-cured tobacco molecular distillation light component, an aromatic tobacco molecular distillation light component and a Maryland tobacco molecular distillation light component, and the natural tobacco essence is prepared by blending a liquorice extract, a beta vulgaris extact, a barbary wolfberry fruit extract and a red dates extract according to mass percent. The electronic tobacco liquid prepared by the invention enables tar to be relatively low, meanwhile enables the smokers to have high satisfaction, has sufficient fragrance, harmonized taste and pure retaining taste, is fragrant, and is endowed with the fragrance with tobacco characteristics.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses deer blood wine and a preparation method of the deer blood wine and belongs to the technical field of nutritional Baijiu. Fresh deer blood and deer whips are used as main raw materials and are scientifically compounded with lycium ruthenicum, fructus lycii, mulberry fruit, fructus jujubae, longan, liquorice root and the like; a whole process adopts low-temperature processing technologies of freeze-drying, carrying out biological enzymolysis by a complex enzyme, degassing and deodorizing in vacuum, freezing, carrying out low-temperature fermentation by functional saccharomyces cerevisiae, carrying out ultrasonic processing, carrying out high-voltage pulse electric field processing and the like; the utilization rate of effective components of deer products is effectively improved, and the loss of nutrients and health-care substances is reduced; the original color and luster, flavor and the content of bioactive components and nutrient substances of the deer products are kept to the greatest extent. Finally, the deer blood wine which has no odor, high stability, coordinated taste, mellowness, softness, long aftertaste, moderate flavor, high bioactive components and nutrient value and good health-care effect and is clarified and transparent is prepared.