73results about How to "Improve bad taste" patented technology

Salts formed from nicotine and anion-forming sweeteners, for example acesulfame or acesulfame-K, in a molar ratio of 1:1 or 1:2, in which case the sweetener molecules can be identical or different, are distinguished by a pleasant sweet taste which masks the nicotine taste even after a long residence time in the mouth, and are therefore suitable for producing preparations, in particular chewing gum, chewing tablets or compressed compositions, which can be used for oral administration of nicotine, for example in withdrawal from smoking.

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The polypeptide fruit jelly producing process includes the following steps: mixing fruit jelly powder in 0.6-1.2 weight portions and sweetener in 0.03-15 weight portions, adding water in 59.9-67.03 weight portions via stirring for 3-10 min until complete water absorbing swelling of fruit jelly powder, heating at the boiling temperature 85-90 deg.c for 3-10 min, immediately filtering, adding preservative at 80 deg.c to the boiling point, adding essence at 75-80 deg.c, adding acidity regulating agent at 70-75 deg.c, adding polypeptide solution at 65-70, pouring, sealing, sterilizing, cooling and inspection. The present invention has good taste and health care effect, and may be used as the excellent nutrient source for athlete, valetudinarian and other special people.

The invention relates to an oral smokeless tobacco composition added with a plant composition and application of the oral smokeless tobacco composition in smokeless tobacco products, and belongs to the field of smokeless tobacco. The raw materials of the oral smokeless tobacco product comprise a tobacco material and the plant composition. According to the invention, air-cured tobacco produced in the Guizhou province is used as the main tobacco material, and in addition, by reducing nicotine and carrying out aroma enhancement, the taste quality and aroma style are improved; since the plant composition is added, the effects of resisting fatigue and improving the mental state of people are realized and the oral smokeless tobacco composition is a novel smokeless tobacco product.

The present invention relates to a pre-digested inflammatory bowel disease whole nutritional formula food and a preparation technology thereof. Every 100 g of the inflammatory bowel disease whole nutritional formula food contains: 2-9 g of hydrolyzed whey proteins, 2-10 g of concentrated whey proteins, 2-7 g of soybean protein isolate, 2-7 g of other proteins, 1.35-11.5 g of an amino acid premix,1-5 g of a nucleotide premix, 30-53 g of maltodextrin, 1-5 g of fructo-oligosaccharide, 1-5 g of galacto-oligosaccharide, 1-4 g of polydextrose, 7-20 g of vegetable oil powder, 4-18 g of a mineral premix and 0.23-6.75 g of a vitamin premix; wherein the hydrolyzed whey proteins and concentrated whey proteins are lactose-free whey proteins. The pre-digested inflammatory bowel disease whole nutritional formula food is developed by combining the high-quality proteins, lipids, carbohydrates, prebiotics, vitamins, minerals, etc. in a scientific ratio, can meet nutritional requirement for patients with inflammatory bowel diseases, and has important functions on relieving and curing the symptoms of the inflammatory bowel diseases.

The invention discloses mouth wash with multiple effects. The mouth wash is prepared from, by weight, 2.8-3.6 parts of solubilizer, 2-3 parts of glycerinum, 0.8-1.1 parts of effect additive, 0.3-0.4 part of additive, 18.4-20.3 parts of taste improver and the balance water. A preparation method of the mouth wash is simple, the mouth wash is fine is taste, fresh, delicious, moderate and free of irritation, and has the advantages of diminishing inflammation and resisting allergies, easing pains and relieving fevers and stopping bleeding, the oral mucosa is well protected, and oral health is maintained.

The invention belongs to the field of pharmaceutic preparations, and particularly relates to a sustained-release suspension composition with lurasidone or salt of the lurasidone and a preparation method of the sustained-release suspension composition. A sustained-release suspension comprises the lurasidone or the salt, capable of being medically accepted, of the lurasidone and a sustained-release micro-capsule coating material medicine composition. According to the preparation, the release time of lurasidone hydrochloride is effectively prolonged, and the blood concentration peak valley phenomenon caused by quick release preparations is avoided. The sustained-release suspension with the lurasidone is low in production cost and has the good taste and medicine release character, the preparation process of the sustained-release suspension with the lurasidone is convenient, and the aim of providing the preparation with the lurasidone or the salt, capable of being medically accepted, of the lurasidone for a patient is achieved, wherein the preparation is convenient to take, high in bioavailability and mild in medicine release.

The invention discloses a wine produced from sun-scorched grains, alpinia katsumadai and areca catechu and a thermostatic wine cellar. The wine is characterized by being produced from sun-scorched grain extracts, a variety of wines with different aromas and medicinal and edible functional herbs by adopting the modern enzymic preparation production technology through the processes of compounding, blending and ageing, wherein the sun-scorched grain extracts are produced in the thermostatic wine cellar. The wine has unique, natural and pure aroma, has the efficacy of conditioning the stomach and treating stomach diseases and is suitable for people to drink for a long time. The thermostatic wine cellar takes various wood plates as the inner walls, can artificially provide nutrient mixtures needed for microorganisms to grow and is made by combing industrial materials. By detecting the nutrients, temperature and process data needed for the microorganisms to grow and scientifically designing the industrial mechanical brewing operation of the thermostatic wine cellar, the influence of the geographical environment to wine brewing can be overcome, and the effective rate of the components of the raw materials can be improved by more than 16%. The thermostatic wine cellar is suitable for brewing various wines and is very important to the popularization of industrial and domestic brewing of wine.

The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks.

By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.

The invention discloses astaxanthin and hippophae rhamnoides fruit powder tabletting sweets and a preparation method thereof. The tabletting sweets are prepared from the following raw materials and auxiliary materials in parts: 30-50 parts of astaxanthin, 30-250 parts of hippophae rhamnoides fruit powder, 90-250 parts of beta-cyclodextrin, 30-300 parts of D-mannitol, 1-12 parts of citric acid, 1-150 parts of microcrystalline cellulose, 6-12 parts of calcium chloride, and 1-10 parts of magnesium stearate. According to the astaxanthin and hippophae rhamnoides fruit powder tabletting sweets disclosed by the invention, through experiments, a formula proportion of the astaxanthin to the hippophae rhamnoides fruit powder, an embedding proportion of the astaxanthin to an embedding medium, an addition amount of correctant citric acid and the like are preferably selected, and appropriate technological parameters are also preferably selected, so that antioxidative activity in the astaxanthin and the hippophae rhamnoides fruit powder is reserved to the maximum extent, and a strong antioxidative function that the function of the tabletting sweets is better than the function of the astaxanthin and the function of the hippophae rhamnoides fruit powder is generated, and the problem that the mouth feel is poor is solved.

The invention discloses a preparation method for novel corrective flavor type oral rehydration salt powders. Active ingredients comprise potassium chloride, sodium chloride, sodium citrate and dextrose anhydrous, and essence is added as an auxiliary material. The essence is added by using a spraying method, a method of adsorbing the essence by a superfine silica powder, a method of microencapsulating the essence to obtain an essence powder with beta-cyclodextrin as a wall material, or a polyvinylpyrrolidone (PVP-K30) copolymer method, and the essence is evenly mixed with the active ingredients for subpackage to obtain the oral rehydration salt powders. Based on a conventional oral rehydration salt, the essences with different flavors are added by different ways, and the oral rehydration salt powders with the different flavors are prepared; the oral rehydration salt powders improve conventional poor taste, are easy to take and especially easy to take for children, and improve the medical compliance.

A medicine 'Gastric bismuth magnesium particle' and its preparing process are also disclosed. It features that the volatile oil of grass-leaved sweetflag rhizome is wrapped by beta-cyclodextrin, and its additive (sweetening agent and tangerine essence) is carefully chosen.

The invention discloses a sweetening agent capable of preventing and treating a deficiency fire toothache. The sweetening agent is prepared from, by weight, 5-7 parts of glycyrrhizin, 2-4 parts of mogroside, 3-5 parts of fructo-oligosaccharide, 2-4 parts of maltitol, 70-80 parts of rebaudioside A, 10-15 parts of stevioside, 6-8 parts of thaumatin and 20-30 parts of a traditional Chinese medicine extract, wherein the traditional Chinese medicine extract is prepared from, by weight, 5-7 parts of rhizoma anemarrhenae, 4-6 parts of radix rehmanniae, 3-5 parts of cortex moutan, 9-12 parts of radix isatidis, 6-8 parts of common yam rhizomes, 3-5 parts of rhizoma polygonati, 4-6 parts of radix rehmanniae preparata, 2-4 parts of lucid ganoderma, 1-3 parts of radix angelica sinensis, 2-4 parts of radix achyranthis bidentatae, 1-3 parts of rhizoma cyperi, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of cortex albiziae and 1-2 parts of radix polygalae. The sweetening agent can clear heat and purge fire, remove toxicity, diminish inflammations and resist bacteria, nourish yin and tonify the liver and the kidney, replenish qi to invigorate the spleen and regulate the body function, has a very good effect on toothache treatment and is free of toxic and side effects.

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 belongs to the field of pharmaceutical preparations, and in particular relates to a racecadotril particle for treating infantile diarrhea as well as a preparation method thereof. The pharmaceutical particle is a solid preparation which is prepared in the following steps: firstly, carrying out clathration on racecadotril by cyclodextrin or a cyclodextrin derivative; and then, matching with a diluent, an adhesive, a disintegrating agent, a flow aid and a corrigent or other pharmaceutically accepted auxiliary materials. The particle provided by the invention effectively solves the problem of difficult administration and bad taste for children and better satisfies the clinical demands.

The invention discloses an oral milk coagulant for treating infant thrush. The oral milk coagulant is prepared from the following components by weight: 150 million units of 10-20 million/ml nystatin, 8ml of medical 5% sodium bicarbonate, 0.5g of vitamin C, 250mg of vitamin B, 2ml of cod-liver oil, 10ml of liquid pectin, 1g of lactose and 0-0.2ml of traditional Chinese medicine extract. Compared with the prior art, the oral milk coagulant has the effects of simpleness in use, easiness for coating, lasting pasting effect of medicines at an infected part, long action time, rapid effect and high bioavailability; by adopting the oral milk coagulant, the problems of unprofessional operation of family numbers of patients in drug separation, waste of traditional Chinese medicines during a drug blending process and difficulty in drug application; clinical trials prove that the oral milk coagulant disclosed by the invention has a significant effect in treating infant thrush and has no toxic and side effects through the selection of proper components in proper proportion.

The present invention relates to modulation of the perception of either taste or smell through modulation of the activity of GRKs which regulate the desensitization process of the taste and smell receptors. By the process of either inhibiting or enhancing GRK activity at the receptor site a modulation in perception of taste and smell can be achieved. The invention discloses methods of treatment as well as methods of discovering compounds useful in the invention. The invention further discloses methods of treating eating disorders or obesity using compositions of the type disclosed in the invention.

The invention discloses a preparation method for health-maintaining convenient stewed noodles. The preparation method comprises the following preparation processes: kneading dough to prepare a flour cake, drying, cooling and packaging; kneading dough raw materials include the following raw materials in parts by weight: 60 to 90 parts of wheat flour, 0 to 10 parts of starch, 0 to 10 parts of flaxseeds, 0 to 5 parts of corn, 0 to 5 parts of gorgon fruit, 0 to 5 parts of coix seeds, 0 to 5 parts of rhizoma dioscoreae, 0 to 2 parts of pumpkin, 0.1 to 2 parts of table salt and 0.5 to 3 parts of plant oil. The convenient stewed noodles prepared with the method is low in fat, non-fried, good in state and rich in nutrients, and meanwhile, has the health-maintaining effects of relaxing bowels, reducing weight, caring skin, promoting blood circulation, removing dampness, resisting cancer and resisting age.

The invention discloses a method for preparing feed through digestion effect of edible mushrooms. The method comprises step I, making culture mediums; step II, performing fermentation for the first time; step III, loading the culture mediums into a woven bags; step IV, performing inoculation with edible mushroom strains for culture; step V, when edible mushroom thalli grow to the time when the edible mushroom thalli can be harvested, harvesting edible mushrooms at this time, injecting nutrient complementing liquid to the culture mediums, performing inoculation once again, repeating harvestingand inoculating for many times, recovering all the edible mushrooms and all the culture mediums together, performing baking, and performing exposing to the scorching sun so as to obtain a dried feed;step VI, compacting corn straw at the waxy maturity stage, performing sealing, and performing anaerobic fermentation so as to obtain a wet feed; and step VII, mixing the dried feed with the wet feed so as to obtain a silage corn mixed feed. The feed prepared by the method disclosed by the invention contains massive edible mushrooms, and contains various nutrient substances and trace elements; andwhen the feed cooperates with digested culture mediums and silage having fruity flavor for use, after beef cattle eat the feed, the protein content in beef is increased, and the beef is fresh and delicious in flavor.

The present invention relates to improvement of the unpleasant taste characteristic of potassium salts without adversely affecting the salty taste of the potassium salts and provides a method for reducing sodium contents in foods and drinks without reducing salty taste of the foods and drinks and also provides sodium-reduced foods and drinks. The present invention relates to a taste-improving agent for a potassium salt or a potassium salt-containing food or drink, and the agent contains a phthalide as an active ingredient.

The invention belongs to the technical field of beverage, in particular to a preparation method of liquorice root fermented beverage. The preparation method comprises the steps of pulverizing liquorice root, mint and tartary buckwheat, soaking, sterilizing, performing lactobacillus fermentation, performing yeast fermentation, centrifuging, homogenizing and sterilizing. The liquorice root fermented beverage obtained by the invention has sour, sweet, cool and refreshing taste, fragrant odor and pleasant flavor, has the function of clearing heat from throat, avoids blending by further adding food additives, and accords with the concept that customers advocate 'green consumption'.

The invention provides a preparation method of low-temperature vacuum-fried pleurotus eryngii crisp chip, and belongs to the technical field of low-temperature vacuum frying. The preparation method ofthe pleurotus eryngii crisp chip comprises the following steps of: cleaning fresh pleurotus eryngii, slicing, blanching, cooling with a citric acid solution, impregnating with pulsed crisp-keeping impregnation liquid, quick freezing, frying at low temperature vacuum, packaging and the like. The method of the invention improves the quality of various aspects of the vacuum-frozen deep-fried pleurotus eryngii crisp chip by the method of pretreatment including blanching, cooling with the citric acid solution, impregnating with the pulsed vacuum crisp-keeping impregnation liquid, low temperature quick freezing and the like. The prepared pleurotus eryngii crisp chip has the characteristics of light yellow color, good taste, very low oil content, crispy property, good quality, less liability toabsorb moisture and the like.