33results about How to "Improve astringency" patented technology

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.

The invention discloses a production method of a Chinese hawthorn leaf tea lactic acid beverage, and belongs to the technical field of beverage processing. The Chinese hawthorn leaf tea lactic acid beverage is mainly prepared from Chinese hawthorn leaf tea, momordica grosvenori, white sugar, spring water and lactic acid bacteria. The production method comprises the following steps of weighing each raw material respectively, boiling the raw materials, cooling naturally and filtering so as to obtain leaching liquor, inoculating lactic acid bacteria culture with the weight accounting for 2%-3% of the total weight of the raw materials in the leaching liquor, sealing, fermenting 10 days-25 days, and controlling the product temperature at 16 DEG C-28 DEG C; controlling the viable count of the fermented feed liquid, and controlling the content of lactic acid bacteria of the feed liquid to be 0.5 million per ml to 1 million per ml; adjusting the acid of the feed liquid, and controlling the content of the total acid of the feed liquid to be 0.1g/100ml-0.15g/100ml; and finally sterilizing the feed liquid, and carrying out vacuum sterile packaging, thereby obtaining the Chinese hawthorn leaf tea lactic acid beverage which is rich in nutrition and health-care, and has the fragrance of Chinese hawthorn leaf tea leaves.

The invention provides a zero-degree dry red wine drink and a preparation process thereof, belonging to the technical field of processing of drinks. The zero-degree dry red wine drink can solve the technical problems that the taste is killed, the mellow feeling and the astringent feeling are obviously weakened, the acidity is obviously increased and the like after negative pressure dealcoholization of dry red wine in the prior art. The drink provided by the invention comprises the following components in parts by weight: 950-1050 parts of wine base after dealcoholization treatment of the dry red wine, 8-12 parts of pear concentrated juice, 4-6 parts of levulose, 4-6 parts of erythritol, 4-6 parts of glycerin, 6-7 parts of hops extract and an appropriate amount of wine aroma regulator, wherein the alcohol degree of the wine base does not exceed 0.5%. The zero-degree dry red wine drink provided by the invention has the advantages of good coordinated taste of sugar acidity, adequate fragrance, strong astringent feeling and the like.

Belonging to the technical field of wine brewing, the invention particularly relates to a preparation method of rosa sterilis honey fruit wine. The method includes the steps of: (1) raw material treatment; (2) juice taking; (3) fermentation liquor adjustment; (4) yeast inoculation; (5) primary fermentation; (6) clarification; (7) ageing; (8) blending; and (9) filtering and bottling: filtering theblended fruit wine by a filtering instrument, and then performing bottling. The rosa sterilis honey fruit wine provided by the invention adopts rosa sterilis and honey as the raw materials, wherein the rosa sterilis is rich in nutrition, contains a lot of vitamin C and polyphenol, has strong fragrance, is coordinated with the mellow and sweet taste of honey, so that the wine body is clear and bright, has harmonious fragrance, delicate and refreshing taste and moderate acerbity, the fruit wine having harmonious fruit fragrance, honey fragrance and wine fragrance is unique in flavor, has low alcoholic strength, more conforms to the development trend of massive health, and is suitable for people of all ages to drink.

The invention discloses basketball leather. The basket leather comprises an ultrafine fiber base cloth layer, a binding layer, a waterborne polyurethane elastomer foaming layer and a polyurethane surface layer, wherein the surface layer is provided with a non-slip unsmooth-increasing film. Since the surface layer is provided with the non-slip unsmooth-increasing film, the unsmooth feeling on the surface of the basketball is improved.

The invention discloses a vitis bellula anthocyanidin reductase gene, a protein coded by the vitis bellula anthocyanidin reductase gene and an application of the vitis bellula anthocyanidin reductase gene. The vitis bellula anthocyanidin reductase gene is initially obtained from the cDNA (complementarydeoxyribonucleic acid) and fills a blank on the molecular cloning of an anthocyanidin reductase gene for grape resources in China. The vitis bellula anthocyanidin reductase gene has a nucleotide sequence of SEQ ID NO. 1, and the protein coded by the vitis bellula anthocyanidin reductase gene has a nucleotide sequence of SEQ ID NO. 2. The vitis bellula anthocyanidin reductase gene can be used for increasing the content of active components such as proanthocyanidins in the vitis bellula by adopting a biotechnology, can be also used for improving the variety of forage grass, removing the puckery taste of agricultural products, breeding tea polyphenols molecularly and improving the pest and disease resistance of crops and has a good application prospect.

The invention relates to a canned carbonated water and a preparation method thereof, and further provides a carbonated water which is the most proper basic material of an alcohol-containing beverage. The provided carbonated water can satisfy one of the following conditions: (A) calcium content of 25 to 48.5 ppm and (B) magnesium content of 7.8 to 15 ppm. The invention also relates to an alcohol-containing beverage, which is prepared by mixing the provided carbonated water with distilled liquor. The canned carbonated water is stimulant and does not have strong bitterness and astringency.

The invention discloses film coating liquid of freshly-cut square bamboo shoots and a film-coating controlled atmosphere fresh-keeping method of the freshly-cut square bamboo shoots and belongs to thetechnical field of food fresh keeping. The film coating liquid of the freshly-cut square bamboo shoots, disclosed by the invention, is prepared from the following components in percentage by mass: 2to 4 percent of chitosan, 0.2 to 0.6 percent of streptococcus lactis peptide, 0.1 to 0.5 percent of sodium dehydroacetate, 0.2 to 0.6 percent of sodium diacetate, 0.2 to 0.6 percent of potassium sorbate and the balance of sterilized drinking water. The film-coating controlled atmosphere fresh-keeping method disclosed by the invention comprises the steps of peeling bamboo shoots, carrying out fixation on the bamboo shoots, cooling the bamboo shoots, coating a film on the bamboo shoots, drying the bamboo shoots by blowing, carrying out controlled atmosphere packaging on the bamboo shoots, filling cages with the bamboo shoots, carrying out fresh-keeping storage in a controlled atmosphere warehouse and the like. By adopting the method disclosed by the invention, the number of times of breathing of the bamboo shoots is reduced so that pathogenic bacterium type corruptive microorganisms in the bamboo shoots are at a dormant state and the microorganisms are stabilized in cell membranes of thebamboo shoots and are deactivated to form a fresh-keeping effect; a controlled atmosphere medium is added so that the integrity of a natural shape of the bamboo shoots can be enhanced and the stability of nutrient substances in the bamboo shoots is improved.

The invention relates to the technical field of edible salt and primarily relates to novel low sodium salt and a preparation method thereof. The invention discloses the novel low sodium salt which isprepared from 60-80% of potassium chloride, 5-15% of calcium chloride, 0.01-2% of a food grade sweetener, 0.05-0.5% of a food grade acidulant, 0.01-0.2% of a food grade tasty agent, 0.007-0.001% of ananti-caking agent, and sodium chloride. Under the action of various taste improvers, the prepared low sodium salt is good in salinity and proper in taste, and is a good condiment.

The invention discloses a preparation method for retaining the freshness of fragrant bamboo shoots at a super-high pressure. According to the technical scheme of the invention, fresh fragrant bamboo shoots are cleaned by an automatic spray cleaning machine, and then the fresh fragrant bamboo shoots are subjected to anti-oxidation treatment by an automatically cyclic spraying type low-temperature anti-oxidation processor. After that, the bamboo shoots are subjected to heat treatment by a microwave heating type food drying machine and then are packaged by a full-automatic type continuous-drawing vacuum packaging machine. The packaged bamboo shoots are subjected to super-high pressure treatment by a super-high pressure bamboo shoot processor and then are subjected to quality inspection. Finally, the bamboo shoots are packaged as bamboo shoot products, so that super-high-pressure freshness-retaining type fragrant bamboo shoots are obtained. In this way, the freshness-retaining effect of fragrant bamboo shoots is realized through the super-high-pressure treatment, so that the quality of fragrant bamboo shoots within the shelf life is improved. Meanwhile, fragrant bamboo shoots are good in color, brittleness and freshness.

The invention discloses a sore-throat-relieving and throat-heat-clearing golden camellia substitutional tea. The tea is prepared from the dried materials of, by weight, 10%-20% of golden camellia, 15%-25% of gardenia prepared golden camellia leaf, 25%-30% of mulberry leaf, 10%-20% of lophatherum gracile, 5%-10% of gardenia fruit, 7%-15% of lotus leaf and 4%-10% of flos chrysanthemi, and the totalamount of the weight percentage of the above components is 100%. The tea has the advantages of being simple in teabag preparation process and convenient to drink, the tea is a pure herbal beverage which does not contain any chemical additives and is suitable for long-term drinking, the tea can be easily absorbed by human bodies to help improve immunity, and the tea has multiple health-care effectsof fever reducing and diuresis causing, secretion of saliva or body fluid promoting, phlegm reducing, sore throat relieving, throat heat clearing and the like.

The invention relates to a hardened stage floor and a preparation method thereof. The hardened stage floor is arranged on the upper surface of a stage and is formed by horizontally connecting multiple quarter-sawed lumbers in a finger joint manner. Each quarter-sawed lumber sequentially comprises a hardened layer and an elastic layer from top to bottom. The hardened layers and the elastic layers are integrally connected. The density of the hardened layers accounts for 125% to 135% of the density of the elastic layers. According to the hardened stage floor, by arranging the hardened layers and the elastic layers on the surfaces of the quarter-sawed lumbers, on the premise that elasticity, flexibility, unsmoothness, toughness, reversibility and impact absorptivity of the quarter-sawed lumbers are ensured, the surface harness of the quarter-sawed lumbers is improved, and the wood properties, such as compressive strength and shear strength, of the surface of the stage wood floor are improved.

The invention belongs to the technical field of foods, and particularly relates to composite jam capable of moistening the lung for arresting a cough and a preparation method of the composite jam. Thecomposite jam is prepared from raw materials of pomelos, carrots, lilies, sodium citrate, a stabilizing agent, an apricot extract, apigenin and white granulated sugar. Further the sour taste and theastringent taste of the pomelos are improved, and the mouth feel and the flavor of products are improved; through combination with adjustment and control of technological parameters, all components can mutually react under the optimal state, generation of more aromatic substances is urged, and the fruity fragrance of the products is rich; and the composite jam has favorable efficacy of moisteningthe lung for arresting a cough, and can also achieve the efficacy of improving the immunity of human bodies, improving intestinal tract functions and the like after being eaten for a long time.

The invention discloses gingko vermicelli and a making method thereof and belongs to the technical field of food processing. The gingko vermicelli is made from, by weight, 23-27 parts of gingko powder, 55-65 parts of sweet potato flour, 9-11 parts of cassava starch, 4-6 parts of tartary buckwheat flour, 10-20 parts of carrot, and suitable mountain spring water, by means of preparing materials, pretreating the materials, pulping, filtering, gelatinizing, cooking, forming, and sun-curing. The gingko vermicelli is made mainly with gingko nuts, has richer taste and various nutrients and is highlyworthy of eating.