6results about How to "High sensory evaluation" patented technology

The invention discloses compound recombinant rice and a preparation method thereof, and particularly relates to the technical field of recombinant rice. The compound recombinant rice comprises 35% of white rice, 35% of highland barley flour and 30% of corn flour. The preparation method of the compound recombinant rice comprises the following steps: S1, mixing and stirring 35% of white rice, 35% of highland barley flour and 30% of corn flour into a raw material; s2, adding a monoglyceride additive into the raw materials; s3, adjusting the moisture of the uniformly mixed raw materials to 34%; s4, feeding the raw materials subjected to moisture adjustment into a double-screw extruder for extrusion and granulation to obtain recombined rice; and S5, drying the prepared recombinant rice in a constant-temperature oven at 40 DEG C for 12 hours. According to the compound recombinant rice and the preparation method thereof provided by the invention, the physicochemical properties and digestion characteristics of coarse cereal recombinant rice can be influenced, and a theoretical reference is provided for developing the recombinant rice with low GI and good eating quality.

The invention relates to the technical field of food processing, and discloses a color fixative for fermented chopped chilli sauce as well as a preparation method and application of the color fixative. The invention relates to a color fixative for fermented chopped chilli sauce. The color fixative is prepared by mixing a mixed fruit and vegetable extract and a mixed food additive according to a mass ratio of 3: 1. The color fixative for the fermented chopped chilli sauce provided by the invention is applied to preparation of the fermented chopped chilli sauce, the prepared fermented chopped chilli sauce has relatively high sensory evaluation, and compared with raw material chilli, the color fixative for the fermented chopped chilli sauce provided by the invention can effectively inhibit yellowing and browning of the chilli, the color difference is only 1.1, and the fermented chopped chilli sauce has a good color fixative effect. The color protection capability is good.

The invention discloses a method for preparing bone soup pickled Chinese cabbage quick-boiled white meat by using lactic acid bacteria pickled Chinese cabbages, and relates to the technical field of foods. The preparation method comprises the following steps: adding table salt into cleaned Chinese cabbages, adding lactobacillus plantarum PJ-7 after the Chinese cabbages are discharged from water, and fermenting to obtain the lactic acid bacteria pickled Chinese cabbages; on the basis, the bone soup pickled Chinese cabbage quick-boiled white meat is prepared from the lactic acid bacteria pickled Chinese cabbages, the sensory evaluation of the obtained bone soup pickled Chinese cabbage quick-boiled white meat is high, and meanwhile, theoretical support and technical reference are provided for research and development of the lactic acid bacteria fermented pickled Chinese cabbages and traditional characteristic foods of the lactic acid bacteria fermented pickled Chinese cabbages.

The invention relates to a probiotic composition with a sleep aiding effect and application of the probiotic composition. A bacterial strain in the probiotic composition with the sleep aiding effect is composed of a lactobacillus fermentum GLF-217 bacterial strain and a lactobacillus plantarum FLP-215 bacterial strain. The probiotic composition with the sleep aiding effect has the advantages that the probiotic composition with the sleep aiding effect is prepared from the lactobacillus fermentum GLF-217 bacterial strain, the lactobacillus plantarum FLP-215 bacterial strain, the lactobacillus plantarum GLF-217 bacterial strain and the lactobacillus plantarum FLP-215 bacterial strain; potential interaction exists between the two strains, the two strains can be matched with each other, and synergistic interaction is achieved on the effects of improving the yield of gamma-aminobutyric acid and exopolysaccharide and improving the sleep quality. Meanwhile, when the probiotic composition is used for yoghourt fermentation, the acidity, the water retention rate, the viscosity, the flavor and the sensory comprehensive evaluation of the yoghourt can be remarkably improved. Compared with a single GLF-217 strain or a single FLP-215 strain, the probiotic composition provided by the invention has the advantages that under the condition that the use amount of bacteria is consistent, the effects are more excellent than those of the single GLF-217 strain or the single FLP-215 strain.

This invention provides a prickly pear and Job's tears yogurt and its preparation method, belonging to the field of yogurt preparation technology. The preparation method of the prickly pear and Job's tears yogurt includes the following steps: soaking Job's tears and mixing them with water, then successively pulping, gelatinizing, and then hydrolyzing with α-amylase at high temperature to obtain a Job's tears enzymatic hydrolysate; inoculating the Job's tears enzymatic hydrolysate with probiotic BLH1 seed liquid for fermentation; after fermentation, adding prickly pear juice to the fermentation liquid for further fermentation to obtain a prickly pear and Job's tears fermentation liquid; mixing milk powder, water, and sucrose evenly, homogenizing, sterilizing, cooling, and then mixing evenly with the prickly pear and Job's tears fermentation liquid, inoculating with lactic acid bacteria seed liquid for fermentation, and after fermentation, ripening to obtain the prickly pear and Job's tears yogurt. The prickly pear and Job's tears yogurt provided by this invention has a good taste, high sensory evaluation, significantly retains functional components such as phenols, flavonoids, and vitamin C, and greatly increases GABA content and antioxidant activity.

The invention relates to the technical field of food processing, and discloses flavored fermented chopped chilli sauce and a preparation method thereof. The invention provides flavored fermented chopped chilli sauce. The flavored fermented chopped chilli sauce is prepared from the following raw materials in parts by mass: 40-60 parts of chilli, 10-20 parts of lemonade, 4-6 parts of edible salt, 4-6 parts of a microbial agent, 3-5 parts of fresh ginger and 1-3 parts of white sugar, the preparation method of the flavored fermented chopped chilli sauce provided by the invention comprises the following steps: 1) mixing lemonade, a microbial agent and white sugar, and carrying out anaerobic fermentation to obtain a fermented pickling solution; and (2) adding hot peppers, edible salt and fresh ginger into the fermented pickling liquid obtained in the step (1), and carrying out anaerobic fermentation, so as to obtain the flavored fermented chopped hot pepper sauce. The flavored fermented chopped chilli sauce provided by the invention is rich in flavor, thick in meat quality, fresh, spicy, tasty and refreshing, and relatively low in nitrite and aflatoxin content.