84results about How to "High sensory score" patented technology

The invention belongs to the field of food manufacture, and provides a method for producing green plum impregnated wine. The method comprises the following steps: (1) green plum treatment; (2) green plum impregnation; (3) green plum wine aging; (4) green plum wine subpackage. A large quantity of tests show that if green plums are stored for 20 to 24 hours at 20 to 22 DEG before impregnation, the acidity of the green plums can be lowered, so as to taste better. When the aging step is conducted on green plum wine virgin pulp after filtering, impurities of the green plum wine virgin pulp can be reduced, the transparency of the green plum wine can be improved, and the green plum wine can be more stable. When the aging step is conducted on green plum wine virgin pulp after high-temperature instant thermal treatment, and the sealing step is carried out after ultrasonication and thermal treatment, the stability of the green plum wine also can be improved; moreover, high-temperature instant thermal treatment and ultrasonication also enable the taste of the green plum wine better and the flavor of the green plum wine to be more typical. Overall, through the large quantity of tests, the green plum impregnated wine which is unique in flavor, excellent in quality, and stable in property can be obtained. The method provides a reference for manufacturers to produce green plum impregnated wine.

The invention discloses caramel condensed milk. The caramel condensed milk is prepared with the method including 1), boiling of syrup liquid; 2), material burdening; 3), sterilization; 4), vacuum concentration, namely sequentially adding a material I and a material II subjected to sterilization treatment to a vacuum tank 0.098Mpa in vacuum degree at 58DEG C, performing vacuum breaking when dry substances reach 70-73%, allowing a concentrate subjected to concentration treatment to enter a homogenizer, and homogenizing the concentrate via the homogenizer to obtain a final material; 5), crystallization. The caramel condensed milk is high in sensory evaluation, sodium bicarbonate is not used during preparation, and reaction temperature is low.

The present invention relates to the technical field of yellow wine preparation, and specifically discloses a method for fermenting a yellow wine by combining double enzyme saccharification and Zygosaecharomyces mellis. The method comprises: (1) soaking rice and cooking: washing black glutinous rice, adding water, soaking, and cooking to obtain cooked black glutinous rice; (2) preparing a sugar liquid: adding alpha-amylase to the cooked black glutinous rice, carrying out liquefaction, adding saccharification enzyme, and carrying out saccharification to obtain a sugar liquid; (3) carrying out alcohol fermentation: inoculating a Zygosaecharomyces mellis culture liquid in the sugar liquid, and carrying out alcohol fermentation; and (4) sterilizing and separating: after completing the alcohol fermentation, sterilizing the alcohol fermentation product, and separating to obtain the yellow wine. According to the present invention, the prepared yellow wine has characteristics of low total-sugar content, high alcoholicity and good taste; and the koji stirring stage in the traditional brewing process is replaced with the saccharification of the black glutinous rice starch with the added alpha-amylase and the added saccharification enzyme so as to significantly shorten the fermentation period.

The present invention discloses a manufacture method of synbiotics cheddar cheese. The manufacture method is characterized by comprising the following steps: (1) streptococcus thermophilus and lactobacillus bulgaricus are mixed evenly at a volume ratio of 2:1; and the mixture is inoculated into pasteurized milk to prepare a fermentation agent; (2) the fermentation agent is inoculated into the pasteurized milk to obtain fermented milk; (3) chymosin is added into the fermented milk to form a smooth cross section; and curdled milk can be cut into small squares; (4) the curdled milk is heated in amicrowave oven with high heat of 1,000 W for 1 min; the heated curdled milk is taken out; whey is squeezed out slightly; then the heated curdled milk is put into the microwave oven and heated with the high heat for 1 min; the whey is gently filtered out; and then the curdled milk is put into the microwave oven and heated for 40-60 s until the curdled milk reaches 75-85 DEG C; and (5) non-iodizedsalt and prebiotics are added to the curdled milk; the materials are mixed and stretched when the curdled milk is hot; the materials are mixed evenly; the mixture is pressed and shaped for 8 h; and the pressed and shaped mixture is subjected to after-ripening for 2-3 weeks. Advantages are as follows: the synbiotics cheddar cheese is fine in texture, rich in flavor and short in production cycles.

The invention discloses a preparation method of remodeling pleurotus eryngii instant crisp chips. The method comprises the following steps of (1) cleaning and slicing pleurotus eryngii; then, performing vacuum drying and crushing; (2) raw material and auxiliary material premixing, wherein the total quantity of pleurotus eryngii powder, low-gluten flour and glutinous rice flour is the baking percentage being 100 percent; the consumption of the pleurotus eryngii powder is 30 to 50 percent; the proportion of the low-gluten flour to the glutinous rice flour is (0.5 to 2) to 1; the addition quantity of the water is 60 to 70 percent; meanwhile, adding food additives; (3) performing fermentation for 45 to 75min; (4) pressing the raw materials into chips; (5) performing aging; (6) performing microwave vacuum drying; performing puffing for 20 to 23min; (7) performing cooling. The pleurotus eryngii crisp chips prepared by the preparation method have high sensory scores, and has the characteristics of uniform shape, faint yellow color and luster, whole crispness and proper pleurotus eryngii taste; the nutritive value is high; the blank of pleurotus eryngii leftovers subjected to remodeling ina puffed product is filled; the pleurotus eryngii crisp chips prepared by the method have excellent hardness and brittleness; the product brittleness is good.

The invention discloses a high-diacetyl-yield Lactobacillus plantarum strain of which the collection number of the strain is CCTCC M2016513. The invention also discloses a working ferment which contains the Lactobacillus plantarum strain. The invention also discloses application of the high-diacetyl-yield Lactobacillus plantarum strain in fermented food. The detection and organoleptic evaluation on the diacetyl content in the Lactobacillus-plantarum-containing fermented milk indicate that the Lactobacillus plantarum has higher diacetyl yield and higher organoleptic scores, improves the fragrance quality of the fermented milk and promotes the enhancement of the fermented milk quality.

The invention belongs to the field of poultry egg processing, and specifically relates to a method for preparing a meat-flavoured spice from a salted egg white enzymatic hydrolysate through Maillard reaction. The method comprises the following steps: by taking the enzymatic hydrolysate obtained by carrying out enzymatic hydrolysis on salted egg white by a flavourzyme as a raw material, adding glucose, and preparing the product through Maillard reaction, and the product is the meat-flavoured spice, wherein the enzymatic hydrolysis time of the flavourzyme is 7.0h; the initial pH value of the salted egg white enzymatic hydrolysate is 9.5; the adding amount of the glucose is 0.035g/mL of the salted egg white enzymatic hydrolysate; the temperature of the Maillard reaction is 110 DEG C, and the reaction time is 80min. After an optimization, the Maillard reaction product is high in browning degree (A420nm=1.11), attractive in colour, multiple in fragrance component types, strong in fragrance and high in sense score values, thereby being an ideal meat-flavoured spice.

The invention relates to a composite quality improver for coarse cereal-sourced steamed bread and a using method thereof. In order to solve the problems that the coarse cereal-sourced steamed bread issmall in volume, small in specific volume, rough in mouth feel and nonuniform in surface, nutrients thereof are not easily absorbed by a human body and the like, the invention develops the compositequality improver which effectively improves the quality of whole-coarse cereal steamed bread through organic and reasonable cooridaintion of a composite cellulase, glutamine transaminase, azodicarbonamide (ADA), an emulsifier, wheat protein and the like, the using method thereof and the coarse cereal-sourced steamed bread produced by using the composite quality improver for the coarse cereal-sourced steamed bread. The invention further finds that joint addition of the glutamine transaminase and the azodicarbonamide into the steamed bread better improves the specific volume, the aspect ratio, the outer shape and the mouth feel of the steamed bread than separate addition of any one into the steamed bread, and a very good effect of improving the outer shape and the mouth feel can be achievedthrough lower addition amount of the glutamine transaminase and the azodicarbonamide than the dosage of any separately added component.

The invention further discloses milk-coated tofu and a preparation method thereof, and relates to the technical field of food processing. High-quality soybeans with a protein content of more than 40%are selected for soaking, milk making, milk burning, coating, and pressing, and the milk-coated tofu can be obtained after plate turning of a lower wooden support. According to the milk-coated tofu and the preparation method thereof, solidification temperature (80 to 90 DEG C) and the pH value (7 to 8) of sour water tofu are strictly controlled in a solidification part, so that a gel network structure of the milk-coated tofu is more and more stable, the protein gel effect is good, and numerical values of sensory score, water retention, elasticity, and hardness of the tofu are constantly increased. When the temperature reaches 90 DEG C, the pH value of the sour water tofu is adjusted, the proteins in the tofu are quickly aggregated, then the elasticity and the hardness of the tofu are controlled to be greater, and the outer skin is appetizing, crispy, flexible, thin, soft, and delicious after being fried; and while stability of quality of a product is ensured, the need of mechanized precise control of the solidification can also be met, the prepared milk-coated tofu is thick and solid on the outside and fine and smooth on the inside, the technology is simple, and the nutrient loss is less.

The invention relates to a formula and a method for improving gas producing and holding capacity of raw frozen steamed bread and belongs to the technical field of food processing. A 0.6% yeast and an 0.8% compound additive are added to flour; the compound additive comprises a leavening agent, an antioxidant, an emulsifier and a thickening agent. The 0.6% yeast and the 0.8% compound additive are mixed and added to the flour, water is added, the mixture is stirred in a dough mixer at the medium speed until dough is completely expanded, and the mixture is left to stand, formed, quick-frozen at the temperature of subzero 34 DEG C and then freeze-stored at the temperature of subzero 18 DEG C. The method is simple in technology, the gas producing and holding capacity of the dough is improved obviously, the method is particularly applicable to a frozen dough system, the development of steamed bread is quick-frozen steamed bread in the future, and development of the steamed bread production towards industrialization and mechanization is made possible with the method.

The invention discloses a high breathability PLDxL copolymer film, a preparation method and application thereof in fresh keeping of fruits and vegetables. Specifically, PDMS is embedded as a soft segment into PLLA so as to realize successful introduction of silicon-oxygen bond to the polymer, PLDxL series films with different PDMS contents can be prepared, the adding of PDMS enables a microphase separation structure to appear to the films, the PDMS phase with a particle size of 50-100 nanometers forms channels for gas to pass through in the films, thus improving the CO2 and O2 penetration rateof the material, wherein the CDP and OP of a PLD1.8 L film are increased by 2.34*10<-8> and 0.37*10<-8>cm<3>.m/m<2>.h.Pa respectively; and the PLD1.8L film can maintain the atmosphere of CO2 with a concentration of 8-10% and O2 with a concentration of 0.8-3% in the pack, and is more applicable to the controlled atmosphere fresh-keeping requirements of green vegetable window packaging.

The invention discloses a chlorella pyrenoidosa collagen peptide gel candy and a preparation method thereof. The gel candy mainly comprises the following components in parts by weight: 4-7 parts of chlorella pyrenoidosa powder, 11-17 parts of collagen peptide powder, 8-10 parts of gelatin, 3-4 parts of carrageenan, 1-3 parts of xanthan gum, 12-17 parts of white granulated sugar, 10-15 parts of high fructose corn syrup, 0.2-0.5 part of citric acid, 0.1-0.2 part of sorbitol and 75-82 parts of water, wherein the particle size ratio of the chlorella pyrenoidosa powder to the collagen peptide powder is 1: (0.3-0.7). According to the invention, gelatin, carrageenan and xanthan gum are compounded, the particle size ratio of the chlorella pyrenoidosa powder to the collagen peptide powder is adjusted, the internal space conformation of the gel candy is reasonably controlled, the color protection on chlorella pyrenoidosa powder and the slow release effect on flavor substances are realized, the blending effect of all the components is cooperated, the gel candy is deeply loved by consumers in the aspects of taste, color and luster and the like, and is good in sensory evaluation and free of obvious degradation of protein after being stored for a certain period of time.

The invention relates to the field of food, and specifically discloses potato whole wheat flour cake and a preparation method thereof. The potato whole wheat flour cake is prepared from potato whole wheat flour, low-gluten flour, high-gluten flour, eggs, fresh lemon juice, soft sugar, corn oil, purified water, table salt and baking powder. According to the potato whole wheat flour cake and the preparation method thereof, the addition quantities of mixed powder of the potato whole wheat flour, the low-gluten flour and the high-gluten flour, the soft sugar, the eggs and the lemon juice are takenas experimental factors, and the optimum condition for production of the potato whole wheat flour cake is optimized and researched by utilizing a response surface method; the conditions for production of the potato whole wheat flour cake are determined in a single factor experiment, and BBD experimental data is analyzed and processed by utilizing the mutual influences of three factors on the conditions for production of the potato whole wheat flour cake and by using Design-Expert 7.0 software to obtain an optimum formula; the produced potato whole wheat flour cake is high in sensory grade; the potato whole wheat flour cake produced based on the formula is better in color and mouthfeel, richer in aroma and higher in nutritional value.

The invention relates to the technical field of freshness keeping of fruits and vegetables, and discloses a vegetable preservative. The preservative is prepared from, by mass, 15-20 parts of a sea buckthorn seed extract, 4-7 parts of nisin, 10-20 parts of chitosan and 5-10 parts of an acetic acid solution. The invention also discloses a preparation method of the vegetable preservative, and the method comprises the steps of juicing seabuckthorn seeds, filtering, removing residues, preparing the sea buckthorn seed extract, and mixing the sea buckthorn seed extract with other raw materials in proportion to obtain the vegetable preservative. The preparation method is simple and suitable for large-scale production, and the sea buckthorn seeds as the main raw material have a wide source and lowproduction cost. The vegetable preservative has the remarkable freshness keeping effect, can be widely applied to the freshness keeping of the vegetables, and is especially suitable for the freshnesskeeping of the green leafy vegetables.

The invention belongs to the technical field of food processing, and particularly discloses a moisturizing and skin nourishing chicken soup tin and a preparation method thereof. The chicken soup tin comprises the following raw materials in parts by weight: 1000 to 2000 parts of blackone chicken, 1 to 6 parts of a traditional Chinese medicine composition, and 15 to 50 parts of a flavoring agent, wherein the traditional Chinese medicine composition comprises the following raw materials in parts by weight: 5 to 15 parts of fructus perillae, 5 to 15 parts of brassica juncea, 5 to 10 parts of semenraphani, 5 to 10 parts of hippophae rhamnoides, 5 to 10 parts of zizyphus, 3 to 10 parts of pericarpium citri reticulatae, 3 to 8 parts of atpinia officnarum hange, 1 to 8 parts of semen coicis, 1 to8 parts of piper nigrum, 1 to 5 parts of amygdalus communis, 1 to 5 parts of amomum villosum, and 1 to 5 parts of amomum tsao-ko; and the components are mixed and boiled, so as to form the chicken soup tin. The chicken soup tin is formed by compounding and boiling the blackone chicken and traditional Chinese medicine composition, is rich in nutrition and easy to absorb, has the effect of moisturizing and skin nourishing, and meanwhile is high in sensory quality.

The invention discloses a preparation method and application of cheese rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing. The method provided by the invention comprises the steps of respectively activating a main leavening agent and an auxiliary leavening agent, adding sodium glutamate and pyridoxal phosphate into raw milk, sterilizing, then cooling, adding the main leavening agent and the auxiliary leavening agent, carrying out constant-temperature leavening, adding CaCl2, then carrying out constant-temperature leavening again, adding chymosin for curding, then cutting, standing at room temperature, heating, stirring for clotting, carrying out heat-preservation stirring, adding salt, and carrying out ripening processing, wherein the auxiliary leavening agent is freeze-dried bacterial powder of Lb. plantarum NDC 75017. Through the method, the cheese rich in GABA can be prepared, the yield of GABA in the cheese reaches up to 108.34mg/100g, the addition of Lb. plantarum NDC 75017 cannot influence the physicochemical indexes, the microbiological indicators and the sensory characteristics of the cheese, meanwhile, the total content of free amino acid is obviously increased, the taste and the smell of the cheese can be improved, and the sensory evaluation of the cheese is obviously higher than that of a blank reference group.

The invention relates to a preparation method of a novel natural fermented lotus root. The method comprises the following steps: cleanly washing the lotus root, cutting in slices or the whole section, adding natural additives, and fermenting by use of mixed lactic acid bacteria fermenting agent to obtain the product. The probiotics high viable count fermenting agent obtained by screening is formed by mixing lactobacillus plantarum gr*15 with other lactic acid bacteria; the fermented lotus root pickle not only is good in flavor, but also is low in salt, low in nitrite, low in bioamine content, green and healthy, and safe for eating.