53results about How to "Has a sweet taste" patented technology

The present invention discloses an anti-radiation nougat which consists of the following materials: fructo-oligosaccharide, lactitol, apricot kernels, rice protein foam powder, soy lecithin, anhydrous butter, skim milk powder, modified potato starch, iodized edible salt, collagen elastic material, rutin, lycopene, and selenium yeast. The provided anti-radiation nougat is rich in nutrition, mellow in taste, and moderate in sweetness, and does not stick on teeth. The fructo-oligosaccharide and lactitol replace white granulated sugar to enable a sweet taste sensation of the nougat, which is also conducive to the growth of bifidobacteria, prevents obesity, tooth decay, constipation and high blood pressure, and is suitable for a wide population. Modified potato starch is used to replace gelatin to enable the nougat to be safety and health, and to have a significantly increased crisp feeling. Iodine, collagen elastic material, rutin, lycopene and selenium-rich yeast are added in the nougat, thus the nougat is rich in nutrition and can repair the symptoms caused by radiation and prevent cancer. The varieties and functions of nougat are increased, and the shortcomings of relatively simple nougat in the market are made up.

The invention discloses a preparation method of ganoderma lucidum barley tea. A formula in the method comprises the following ingredients in weight percentage: 30-80 parts of barley, 10-30 parts of ganoderma lucidum, 5-15 parts of tangerine peel, and 5-15 parts of red date. The method comprises the following steps: washing the barley with water, drying the barley until the water content of the barley is 40-60%, using a roller to compress the barley before drying, forming a lot of micro cracks on the surface of the barley, and at last obtaining the barley for preparing the barley tea with rich nutrition and intrinsic sweet flavor of the barley when drunk. As the ganoderma lucidum with antifatigue and anti-aging effect, the tangerine peel and the red date are added in the barley tea, the barley tea is a composite health care beverage which can meet the thirst quenching and health care demands of people in the modern society. The ganoderma lucidum barley tea has the effects of promoting digestion, resisting fatigue and hypoxia, has the intrinsic sweet flavor of the barley, comprehensive nutritional ingredients, and is suitable for people of all ages.

The invention discloses a preparation method for Cyclocarya paliurus ferment. The preparation method comprises the following steps: 1) washing freshly-picked leaves of Cyclocarya paliurus and introducing steam to realize sterilization and softening of the leaves; 2) adding water into the leaves of Cyclocarya paliurus, wherein the water is 5 to 20 times the weight of the leaves of Cyclocarya paliurus, then adding 20 to 50% of brown sugar, 5 to 20% of honey and 0.1 to 0.5% of yeast on the basis of the weight of the leaves of Cyclocarya paliurus, and carrying out fermentation in an enclosed container; and 3) concentrating fermentation broth so as to obtain the Cyclocarya paliurus ferment. The invention further discloses a preparation method for a Cyclocarya paliurus ferment beverage. The prepared Cyclocarya paliurus ferment beverage has fragrant flavor and sweet taste, contains delicate fermentation fragrance unique to the leaves of Cyclocarya paliurus, and has abundant aftertaste and good nutrition and health effects.

The invention discloses coconut milk tea which contains (by weight) 100 portions of solution and 5-30 portions of coconut grains. The solution is prepared by dissolving 30-40g white sugar, 30-45g milk cream and 10-20g coconut flour in 1,000ml of water; wherein the coconut flour is prepared from coconut flesh through the processing of enzymolysis through pepsin, filtrating and drying. The coconut milk tea is rich in unique nutritional components of coconut flesh, and the coconut flour treated with enzymolysis can improve the utilization ratio of nutrient components of the coconut flesh. The coconut grains can make the milk tea have the taste of fruit grains and maintain the faint scent of coconut flesh.

The invention relates to a tonic wine and a manufacturing method thereof. A variety of tonic wines exist at present, but wines prepared from deer heart blood seldom exist. The tonic wine comprises the following components: 1-10 parts by weight of deer heart blood, 0.1-1 part by weight of deer placenta, 0.1-5 parts by weight of radix astragali, 1-5 parts by weight of Rhodiola rosea, 50-70 parts by weight of white spirit, 15-30 parts by weight of wolfberry fruit, 1-10 parts by weight of ginseng, 20-29 parts by weight of Chinese date, 1-20 parts by weight of brown sugar and 1-15 parts by weight of water. The tonic wine provided by the invention is used for tonifying the blood, enhancing the immunity and building the body.

The invention discloses a seafood candy, which comprises a sugar base (1) consisting of cooked seafood granules (2) with granularity of screen overflow of 30 meshes. The processing method of the seafood candy is sequentially conducted according to the following steps of preparing the cooked seafood granules (2) with granularity of screen overflow of 30 meshes; melting the raw materials of the sugar base (1); adding the seafood granules (2), the gross weight of which is 0.14%-0.57% of the weight of the sugar base (1); molding and cooling to finalize the shape of the candy. The seafood candy has the advantages that the candy has the sweet taste of common candies as well as the nourishment of the seafood, and a consumer can directly view the granules of the candy, thereby improving the industry value of the candy. Especially when in manufacture of crisp candies, the seafood granules can be placed in the middle interlayer of confectioners glaze, therefore, not only the granules can be seen at a glance, but also no artificial color is added. The natural color of the granules can be presented through the bright surface layer of the crisp candies so as to differentiate the varieties of the added seafood.

The invention relates to a mouth care toothpaste containing prebiotics. The mouth care toothpaste is prepared from the prebiotics, calcium hydrophosphate, sorbitol, propylene glycol, cocamidopropyl betaine, sodium lauroyl sarcosine, sodium carboxymethylcellulose, carrageenan, xanthan gum, sodium pyrophosphate, essence, potassium sorbate and water in a certain weight ratio, wherein the prebiotics are a mixture of alkaline non-digestible functional oligosaccharide and non-alkaline non-digestible functional oligosaccharide. The mouth care toothpaste has the physicochemical properties of low calorie, stability, safety, nontoxicity and the like, the toothpaste can be utilized by bifidobacteria, lactobacilli and other beneficial bacteria in the mouth, reproduction of the beneficial bacteria is promoted, and the fermentation products of the beneficial bacteria, such as lactic acid, acetic acid and other organic acid, can inhibit growth of colibacillus, bacteroides, clostridia and other putrefying bacteria, the microbial community structure is optimized, the sub-health status of the mouth is improved, and the immunity of the organism is improved.

The invention discloses a yellow peach fruit wine. A fertilizer is prepared from, by weight, 20-25 parts of dry sheep manure, 10-15 parts of dry chicken manure, 10-15 parts of dry pig manure, 10-15 parts of plant ash, 3-5 parts of monopotassium phosphate, 3-5 parts of urea and 0.2-0.5 part of bacterial manure. Meanwhile, the invention discloses a preparation method of the fertilizer. By means of the reasonable fertilizer formula and the reasonable preparation method, the fertilizer obtained finally increases the conversion and utilization rate of nutriments and also can eliminate germs and worm eggs, and the application dose of organic fertilizer, especially, bacterial manure is greatly reduced; the fertilizer contains nitrogen-fixing bacteria and phosphorus-dissolving and potassium-dissolving bacteria, medium trace elements are also added, medium trace elements such as zinc and boron needed for growth of yellow peaches can be supplemented while the nitrogen fertilizer utilization rate can be increased, and thus the yield and quality of yellow peaches are greatly improved; besides, the raw materials are easy to obtain, and the preparation cost is low.

The invention discloses hemi-5-fluorocytosine salt, as well as a preparation method and application thereof. The salt adopts acesulfame salt, and mainly composed of 5-fluorocytosine cation (FCH+), 5-fluorocytosine neutral molecule (FC) and acesulfame anion (AH-) according to the molar ratio of 1 to 1 to 1, the crystal cell of the salt belongs to an anorthic system, has the axial length a being equal to 7.2613(2)A, b being equal to 10.5289(3)A, and c being equal to 11.6662(4)A, and has the axial angle Alpha being equal to 66.8180(11) degrees, Beta being equal to 82.0220(12) degrees, and Gamma being equal to 78.5670(12) degrees. The hemi-5-fluorocytosine salt provided by the invention can effectively solve the problem of low moisture stability of the 5-fluorocytosine,and has excellent and effective medicine content and heat stability, the preparation technology of the hemi-5-fluorocytosine salt is simple, the operation is easy, the cost is low, poisonous solvent residue is avoided, meanwhile, the object molecule component serves as a sweetener, the medical mouthfeel can be improved, and the hemi-5-fluorocytosine salt is applicable to pharmaceutical industry.

The invention discloses sweet potato rice and a preparation method thereof. The method specifically comprises the following steps: selecting common rice as a raw material, and respectively processing the rice into powder rice flour and rice milk; by taking sweet potatoes as a raw material, mixing the sweet potatoes and the rice milk, pulping to obtain sweet potato slurry, and mixing the sweet potato slurry and the rice flour to obtain a mixed material with the moisture content of 35-40 percent; pressing the mixed material to obtain sweet potato rice in the shape of rice grains by a rice grain forming machine; and finally, drying and packaging to form the commercial sweet potato rice. According to the method, the rice and the sweet potatoes are combined to form a whole body, and the common rice and the sweet potatoes become the health-care rice with rich nutrition. When the rice is eaten, people are nourished and subjected to health care through daily food intake, and great discomfort caused by sweet potatoes is effectively avoided. In addition, the values of rice and sweet potatoes are greatly added, and the benefits are extremely obvious.

The invention provides a preparation method of honey-aroma chicken and honey-aroma chicken. The preparation method comprises the following steps: cleaning the chicken with clean water and shaping the chicken; inserting the two wings back into the chicken head, separating the chicken feet from chicken legs by a knife at the chicken foot joints, inserting the chicken legs into the belly skin, and putting the chicken feet into the belly; pickling in salt, monosodium glutamate, Sichuan pepper and ginger powder; after the pickling, airing for about 15 minutes; after moisture is removed by airing, brushing the whole chicken body with honey; carrying out deep-frying in a fryer; brushing the chicken with honey again; steaming for 40-50 minutes in a steamer; and discharging for eating, or cooling and packaging for sale. By adopting the preparation method, the processing process is simple, the product yield is high, and the honey-aroma chicken has a brand new mouthfeel as well as good color, aroma and taste.

The invention discloses yellow rice wine containing rich coprinus comatus polysaccharide and a processing technology thereof. The yellow rice wine is specifically prepared from the following raw materials of millet, long-shaped rice, wheat koji, coprinus comatus and red yeast. A production method comprises the steps of steaming materials, pre-fermenting, primarily fermenting, post-fermenting, press filtering and subpackaging. By means of a synergistic effect among the wheat koji, the coprinus comatus and the red yeast, contents of amino acid, polypeptide, mineral substances and the like in theyellow rice wine disclosed by the invention are improved based on original nutrients of the yellow rice wine; furthermore, the yellow rice wine has functional active matter of coprinus comatus polysaccharide and the like, and nutrients and functions of the yellow rice wine are enhanced.

The invention provides a meal replacement food and a preparation method thereof, and relates to the technical field of food processing. The meal replacement food mainly comprises the following raw materials in parts by weight: 1-3 parts of water chestnuts, 2-4 parts of red dates, 0.5-1.5 parts of longan, 1-3 parts of lotus leaves, 7-9 parts of oat, 7-9 parts of konjak, 15-20 parts of soybeans and 2-4 parts of chicken breast. Soybean is used as a plant protein source, konjak is used as a carbohydrate source, and water caltrop, lotus leaf and oat are used as dietary fiber sources, so that gastrointestinal motility is promoted, satiety can be enhanced, body weight can be controlled, cholesterol can be reduced, blood fat can be reduced, and blood sugar can be adjusted; red dates and longan are used as raw materials for strengthening spleen and stomach and tonifying qi and enriching blood, and are suitable for being eaten in the weight losing stage. In addition, the preparation method of the meal replacement food can be used for preparing the meal replacement food which is fine and smooth in taste and small in loss of nutritional ingredients.

The invention discloses a preparation method for rhodiola rosea barley tea. The rhodiola rosea barley tea comprises the following components in percentage by weight: 40-80% of barley, 10-40% of rhodiola rosea and 10-20% of Chinese date. The method comprises the following steps: drying washed barley till the water content of the barley is 40-60%, compressing the barley through a rollover machine before baking to form a plurality of tiny cracks on the surface of the barley so as to obtain nutrient-rich barley with fragrant and sweet taste of barley for barley tea during drinking. The barley for barley tea, and the rhodiola rosea and Chinese date which all have the effects of fatigue resistance and aging resistance are adopted to prepare a compound health drink meeting the requirements of modern people on thirst quenching and health care integrally. The rhodiola rosea barley tea disclosed by the invention has the efficacy of promoting digestion, resisting fatigue and hypoxia and the like, has the fragrant and sweet taste unique to barley and fragrance unique to rhodiola rosea, is complete in nutritional ingredients, and is suitable for being drunk by people of all ages.

The invention discloses a preparation method of mulberry bud tea. The method comprises the following steps: (1) picking non-blooming mulberry shoot spores which are free of pollution, diseases and insect pests at the top ends of mulberry twigs in the morning; (2) spreading and airing the picked mulberry buds in the sun; (3) carrying out constant-temperature fixation on the spread and aired mulberry buds by adopting boiling water steam; (4) performing primary stir-frying, primary rolling, secondary stir-frying and secondary rolling on the mulberry buds subjected to the fixation at high temperature; and (5) performing baking: performing baking with soft fire until the moisture of the mulberry buds is controlled to be 2-4% so as to complete baking, thereby obtaining a finished product of themulberry bud tea. According to the invention, boiling water constant-temperature steam fixation and a unique stir-frying mode are adopted, so that proteins in the mulberry buds are prevented from being lost, the emerald green color of the mulberry buds is ensured, the green odor in the mulberry buds is removed, the taste of the mulberry bud tea is more fragrant, and the mulberry bud tea has sweetaftertaste between teeth after being drunk.

The invention relates to healthcare tea capable of preventing and treating arteriosclerosis and hypertension. The healthcare tea is produced by, by weight, 35-45 parts of Chinese actinidia root, 80-100 parts of honey, 60-80 parts of Yunnan Baiyao, 25-35 parts of acorus tatarinowii, 25-35 parts of poria cocos, 150-250 parts of allium tuberosum, 35-45 parts of spica prunellae, 35-45 parts of semen cassiae, 35-45 parts of radix scutellariae and 1200-1800 parts of water. The invention further relates to a production method of the healthcare tea capable of preventing and treating the arteriosclerosis and hypertension. The production method includes: taking raw materials, distributing the raw materials, decocting, juicing and mixing. The healthcare tea capable of preventing and treating the arteriosclerosis and hypertension has the advantages that the healthcare tea has a good preventing and treating effect on the arteriosclerosis and hypertension, the medicinal raw materials and use amount are carefully selected, warm-cold neutralization and sweetness and bitterness combination are achieved, the produced healthcare tea is neutral and slightly sweet, reasonable combination is achieved, and the medicine effects of the traditional Chinese medicine raw materials can be utilized to the maximum extent.

Disclosed is a fragrance composition having the natural aroma of rose with fresh, sweet and soft fragrance qualities that can be hardly reproduced even by combining aroma components of rose having been known hitherto. Also disclosed is a fragrance composition having excellent rose-like naturalness, freshness and richness. Specifically disclosed are a fragrance composition characterized by containing 2-isopropyl-4-methylthiazole either alone or as a combination with rose oxide; a method for producing the same; and a method for imparting an aroma to a fragrance composition characterized by comprising adding 2-isopropyl-4-methylthiazole to a base fragrance composition having a rose-like aroma as the basic aroma thereof. Also disclosed are a rose-like fragrance composition characterized by containing methyl epijasmonate either alone or as a combination with 2-isopropyl-4-methylthiazole; a method for producing the same; and a method for imparting an aroma to a fragrance composition characterized by comprising adding methyl epijasmonate, either alone or as a combination with 2-isopropyl-4-methylthiazole, to a base fragrance composition having a rose-like aroma as the basic aroma thereof.

The invention relates to a pickling agent, a composition containing the pickling agent and a using method of the pickling agent. The pickling agent comprises 10-50 wt% of salt, 1-15 wt% of white sugar, 10-20 wt% of brown sugar, and 30-60 wt% of one or more selected from a group containing composite phosphate, soybean sauce powder, water-containing crystalline dextrose, liquorice seasoning powder, maltodextrin, garlic powder, black pepper powder, cinnamon powder, hot pepper essence oil, red pepper extracted pigment and monosodium glutamate. Special fishy smell or foul smell of chicken can be removed by pickling the chicken with the pickling agent, packaging the pickled chicken by using a package material, refrigerating, and curing. In addition, the composition is provided further and comprises the pickling agent and a medicine material mixture. By processing chicken with the composition, the special fishy smell or foul smell of the chicken can be removed, and a nourishing effect can be achieved so as to benefit the human bodies.

The invention discloses fungus polysaccharide-enriched leucopaxillus giganteus rice wine and a processing process thereof and relates to the technical field of rice wine. The rice wine is specificallymade of the following raw materials: millet, long-shaped rice, wheat koji, leucopaxillus giganteus and red yeast rice. A making method of the rice wine comprises steps of material steaming, pre-fermentation, main fermentation, post-fermentation, filter pressing and subpackaging. Due to synergetic actions of the wheat koji, the leucopaxillus giganteus and the red yeast rice, the contents of aminoacids, polypeptides, minerals and the like are increased on the basis of maintaining nutrition of conventional rice wine, functional active substances such as fungus polysaccharide are also provided,and the nutrition and the functions of the rice wine are enhanced.

The invention discloses a hypoglycemic dried bitter gourd, which is prepared from the following raw materials in parts by weight: fresh bitter gourd 400-470, bitter gourd flower 30-40, bean paste 100-220, leek sauce 40-50, and salt 40-40 50, Chinese herbal extract 4‑8. The invention is sweet and delicious, and the bitter gourd flowers are mixed and fried with rice, so that the bitter gourd flowers have rice fragrance.

The invention discloses a mixed natural spice added with highland barley and figs. The spice is characterized by being prepared from the following raw materials in parts by weight: 4-6 parts of licorice roots, 2-3 parts of fennel, 1-2 parts of trehalose, 3-5 parts of glucose, 7-9 parts of highland barley, 10-12 parts of figs, 2-3 parts of wrinkled gianthyssop herbs, 2-4 parts of rose, 1-2 parts of sweet-scented osmanthus, 1-2 parts of polyvidone K30, and 0.02-0.04 part of flavoring addition agents. A special technology is used for fully maintaining the fragrance of various raw materials, the fragrance of the prepared spice is unique, and remaining fragrance is lasting; the highland barley, the figs, the fennel, the wrinkled gianthyssop herbs and the like are added, so that the spice has certain nutrient components; the flavoring addition agents are added, so that the fragrance of food is further improved, and not only the appetite is promoted, but also the spice has a good health-care effect; and an appropriate amount of glucose and the like are added to the spice, so that the spice has clean and sweet mouth feel, the spice is suitable for being used as an additive for baking, biscuits, meat products and the like, and the health of people is ensured.