150results about How to "Improve bitter taste" patented technology

The invention discloses lactobacillus plantarum fermented fruit and vegetable juice blends and a preparation method thereof. The lactobacillus plantarum fermented fruit and vegetable juice blends comprises the following raw material components: 10-90 parts of fruit and vegetable original juice, 8 parts of white sugar, 0.1-0.5 part of thickening stabilizing agent and 0.01-0.03 part of compound antioxidant. The invention also provides a preparation method of the lactobacillus plantarum fermented fruit and vegetable juice blends. The lactobacillus plantarum fermented fruit and vegetable juice blends provided by the invention is reasonable in nutrient matching; through screening and fermenting optimal lactobacillus plantarum strains, the content of amino acid in the fruit and vegetable juice is increased, novel vitamins and organic acids are synthesized, aroma constituents are generated, the original bitter and astringent taste of vegetables is improved, nutrients of different fruits and vegetables can be included in one final product so that different nutrient demands of consumers are met; meanwhile, the problem of sediment of the product within a guarantee period is solved through the addition of the thickening stabilizing agent, and the problem of color uniformity of the product within the guarantee period is solved through the addition of the compound antioxidant.

The present invention discloses a flower aroma green tea processing process, which comprises five steps of fresh leaf picking, leaf shaking, enzyme deactivating, rolling and refining. According to the invention, jasmine, honeysuckle, flower of operculate cleistocalyx, kapok, plumeria rubra l. cv. acutifolia, tussilago farfara, strophanthus divaricatus (lour.) hook. et arn, watermelon peel and the like are adopted prepare a concentrated liquid, the concentrated liquid is sprayed on tea leaves, rolling is performed, freeze-drying is performed, and a flavor distilling treatment is performed on the tea leave, such that the aroma type of the green tea is changed to make the green tea have flower aroma, the bitter taste of the tea can be improved, and the nutritional health value of the tea can be increased so as to increase the economic benefits of the green tea.

The invention discloses a passion fruit and blueberry juice drink and a preparation method thereof. The preparation method comprises the following steps: performing high-pressure treatment to obtain passion fruit pulp, performing enzymolysis to obtain blueberry juice, mixing the passion fruit pulp, the blueberry juice and momordica grosvenori juice in a ratio, adding pure water, homogenizing, filtering, collecting filtrate, canning, and performing ultra-high temperature instant sterilization to obtain the passion fruit and blueberry juice drink. The passion fruit and blueberry juice drink is palatable in sourness and sweetness, healthy and natural.

The invention relates to a processing method capable of improving the quality of large-leafed summer and fall round cake black tea, belonging to the technical field of tea processing. The processing method takes fresh one-bud and two-leaf or one-bud and three-leaf Yunnan large-leafed summer and fall tea as a raw material, and comprises the following steps: picking fresh tea, withering, carrying out fine manipulation of green tea leaves, rolling, fermenting, drying, processing the tea to be red, removing impurities by screening, pressing and improving aroma of the tea to finally obtain the high-quality black tea product. After the processing method is adopted, the traditional technology of the black tea is improved and optimized, the bitterness of the traditional summer and fall black tea is eliminated, the aroma of the tea is improved, the inherent flavor and the advantage of cost performance are improved, and thus the high-quality black tea which is affordable, rich in aroma, red and bright in color of tea soup, mellow and brisk in taste and red and bright in tea bottom can be provided for consumers. The processing method has great significance for improving the quality of the black tea, researching and developing high-quality black tea, improving the additional value of products and increasing the economic benefits of tea farmers and enterprises.

The invention discloses a weight-losing apple vinegar health drink. The weight-losing apple vinegar health drink is prepared from the following raw materials in percentage by weight: 0.1-0.4% of a semen cassia extractive, 0.01-0.2% of a lotus leaf extractive, 0.1-0.3% of a rhizoma alismatis extractive, 0.1-0.3% of a tuckahoe extractive, 1.5-4% of raw apple vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated haw juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and the balance being water. According to the weight-losing apple vinegar health drink, action principles that the endocrine of a human body is regulated by utilizing the traditional Chinese medicine to improve the homergy so as to achieve fat reducing and weight losing effects is utilized, the traditional Chinese medicine extractives, such as semen cassia with the effects of bowel relaxing, fat reducing and weight losing, lotus leaves, rhizoma alismatis with the effects of water benefiting and detumescence and tuckahoe capable of enriching yin, nourishing kidney and strengthening the spleen and stomach to replenish the lost nutritional ingredients due to the weight losing, are taken as the raw materials, and natural weight-losing ingredients such as apple vinegar which is a modern fermentation product with the beautifying and weight losing effects are supplemented, so that the effects of safety and no rebound in weight losing can be achieved.

The invention discloses a Pixian thick broad-bean sauce. The Pixian thick broad-bean sauce is made from Erjingtiao red peppers, capsicum frutescens, fermented bean segments, old ginger, garlic, distillers' grains, dried pepper powder, crystal sugar, pricklyash peel powder, Chinese prickly ash granules, star aniseeds, cinnamon bark and bay leaves. According to the Pixian thick broad-bean sauce, the distillers' grains are used as yeast for making the Pixian thick broad-bean sauce, so that the utilization rate of the distillers' grains is increased, and waste is turned into wealth; besides, various amino acids and unknown growth promotion factors in the distillers' grains are utilized, so that the nutrient value of the Pixian thick broad-bean sauce is increased; and the composite fermentation effect of the distillers' grains is matched, so that the stickiness of the Pixian thick broad-bean sauce is moderate, the storage time of the Pixian thick broad-bean sauce is longer, the longer storage time of the Pixian thick broad-bean sauce is, the more fragrant the Pixian thick broad-bean sauce is, and the Pixian thick broad-bean sauce is free from bitter taste after being stored for a long time.

The invention discloses a method for processing raw dark green tea. The method includes withering fresh tea leaves which are raw materials and then cooling the fresh tea leaves; repeatedly finely manipulating the fresh tea leaves according to sequential steps of rocking and standing; stacking and fermenting the tea leaves to carry out fermentation stacking; deactivating enzymes in the fermented tea leaves, rolling the fermented tea leaves and piling the fermented tea leaves; drying the tea leaves in sunning and aroma enhancing modes to obtain the raw dark green tea. The method has the advantages that technologies for carrying out fermentation stacking are applied to technologies for processing the raw dark green tea for the first time, and accordingly the method is favorable for reducing bitter taste of the raw dark green tea and improving aroma of the raw dark green tea; technologies for finely manipulating Tie Guanyin are applied to the technologies for processing the raw dark green tea, accordingly, the raw dark green tea has taste and aroma of dark tea and taste and aroma of the Tie Guanyin, the bitter taste of the raw dark green tea can be reduced to a certain extent, and the method is favorable for improving the quality of the raw dark green tea; the raw dark green tea is dried in the sunning and aroma enhancing modes, and accordingly the method is favorable for improving the aroma of the raw dark green tea.

The invention discloses a functional food capable of relaxing bowel and alleviating constipation. The active ingredients of the functional food comprise 20-40 parts of bunge cherry seed extracts, 20-40 parts of hemp seed extracts, 15-35 parts of dietary fibers, 15-35 parts of aloe extracts and 10-30 parts of cassia seed extracts. The invention further provides a preparation method of the functional food cable of relaxing the bowel and alleviating the constipation. The preparation method comprises the following steps that firstly, the powdered raw materials of all the active ingredients are put into a stirring machine and stirred to be uniform, a powdered mixture is obtained; secondly, the powdered mixture is dried and sterilized; thirdly, the dried and sterilized powdered mixture passes through a 60-100 mesh screen, and then the powdery functional food capable of relaxing the bowel and alleviating the constipation is obtained. All the active ingredients are cooperated and mutually complemented and promoted in scientific proportion, and the powerful and complete functions of relaxing the bowel and alleviating the constipation are brought into play.

The invention discloses an oral liquid preparation (a Chaiyin oral liquid) for curing a wind-heat cold and a preparation method thereof. To overcome the defects of traditional flavoring technologies of the Chaiyin oral liquid, a cyclodextrin complexation technique is employed, and other flavorings are used to carry out a combined taste modification. So the oral liquid preparation with a proper taste is developed, thereby industrialization of traditional Chinese medicine oral liquid preparation production with the applied cyclodextrin complexation technique is realized, the taste of the preparation is improved, the medication compliance of patients is increased, simultaneously water solubility of effective components with low polarity is improved through clathrate formation, and the quality and the stability of the preparation are improved.

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 comprising a sodium salt and/or potassium salt can be enhanced and a harsh taste of potassium salt can be masked or improved.

The invention discloses a formula of tobacco flavoring essence containing purple perilla. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 10 to 15 percent of clary sage extractum, 0.3 to 0.8 percent of perillaldehyde, 5 to 10 percent of Yuanyan tobacco extractum, 2 to 8 percent of Guiyan tobacco extractum, 5 to 8 percent of liquorice extractum, 2 to 5 percent of red date extractum, 1.5 to 3 percent of clary sage lactone, 8 to 15 percent of licorice tincture. 6 to 10 percent of carob bean extractum, 1 to 5 percent of vanilla bean extract, 10 to 15 percent of propylene glycol, 10 to 15 percent of purified water and 10 to 15 percent of edible ethanol. According to the formula, purple perilla is added to increase tobacco fragrance and adjust the taste of the tobacco, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced, dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

The invention provides a preparation method of fermented buckwheat tea. The fermented buckwheat tea is prepared by removing impurities, scrubbing, removing stones by winnowing, soaking in water, steaming for curing, fermenting, drying and sterilizing, wherein the fermentation procedure comprises the following steps of: firstly, spreading, airing and cooling cured hulled buckwheat raw materials; adding 0.2%-1.2% of wine yeast into the product, and stirring; and carrying out closed fermentation on the product for 3h-72h at 23-58 DEG C until the fermentation fragrance is smelled. The finished product is in an opening shape at the thin end, has fermented cellar fragrance, and has the rutin content of more than or equal to 0.6% and the potassium content of more than or equal to 2.8%; and after the fermented buckwheat tea is brewed by boiling water, the tea water is golden red, brewing-resistant, fragrant, sweet and sourish. Part of starch in the fermented buckwheat tea is consumed and converted into amino acid, sugar and beneficial bacteria, so that the poor bitter flavor of the buckwheat can be improved, the nutrition and health care functions of the buckwheat tea can be enhanced, and the fermented buckwheat tea is safer to drink, rich in nutrition and especially suitable for people with hyperlipidemia, hypertension, hyperglycemia and obesity.

The invention relates to a bamboo tea wine and a preparation method thereof. The preparation method of the bamboo tea wine comprises the following steps of: carrying out mixed fermentation on ultrasonic extraction liquid of bamboo and tea and sticky rice; carrying out digestion on fermented filter residue by strong distilled liquor or fermented wine; and mixing the fermentation liquor with the leaching liquor. In the preparation method disclosed by the invention, the active ingredients in the bamboo and the tea are abundantly utilized, so that bamboo flavone, tea polyphenol, biologically active polysaccharide, amino acid, protein, vitamin and mineral elements in the bamboo and the tea can be kept to the greatest extent; and the prepared bamboo tea wine is full-bodied in bamboo tea aroma, good in mouthfeel and abundant in nutrition, and has the multiple effects of antioxidation, cancer prevention, senescence delaying, blood circulation improving, cholesterol reducing, blood voltage reducing, blood fat reducing, morbidity of cardiovascular and cerebrovascular diseases reducing and the like after being drunken for a long time.

The invention relates to a preparation method of strain fermented tea. The preparation method comprises the following steps: domesticating a lucid ganoderma strain by using a tea domestication culture medium, inoculating the domesticated lucid ganoderma strain on the tea to ensure that the tea is fermented, and drying the fermented tea to obtain the strain fermented tea. According to the preparation method, by organically combining the lucid ganoderma and the tea, tea contains effective ingredients of the lucid ganoderma, the health performance of the tea is improved, and the mouth feels of bitterness and astringency of the tea are improved.

The invention discloses apple vinegar health care beverage for reducing blood fat. The apple vinegar health care beverage for reducing blood fat is prepared from the following raw materials of: 0.2-0.5% of hawthorn extract, 0.1-0.3% of rhizome alismatis extract, 0.1-0.3% of poria cocos extract, 0.2-0.5% of kudzu root extract, 1.5-4% of apple original vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated hawthorn juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and balance of water. According to the apple vinegar health care beverage for reducing blood fat, reasonable computability is carried out on extracts of four traditional Chinese medicines, namely hawthorn, rhizome alismatis, poria cocos and kudzu root, with the effects of helping digestion, removing stasis, replenishing qi and reinforcing spleen, activating blood and dissolving stasis in scientific proportion and auxiliary materials such as apple original vinegar, apple juice, hawthorn juice and honey, and a natural sweetener sucralose is added for seasoning, so that taste requirement of people suffering from hyperlipidemia to delicious food is met, and the health care effect of reducing blood fat is achieved by utilizing nourishing and conditioning effects on a human body and nutrition replenishing comprehensive effect of fruit juice and fruit vinegar.

The invention relates to a lycium ruthenicum extract micro-capsule and lycium ruthenicum preparations prepared from the same. According to the lycium ruthenicum extract micro-capsule, lycium ruthenicum extract is dispersed into capsule materials to form spray liquid, and then the spray liquid is processed through a spray drying method or a spray condensing method to obtain the lycium ruthenicum extract micro-capsule. The lycium ruthenicum extract micro-capsule achieves micro-encapsulation of the prepared lycium ruthenicum extract and improves the bitter taste of lycium ruthenicum, particularly the hygroscopic problem caused by polysaccharide components, thereby improving the quality stability of lycium ruthenicum products, prolonging the shelf life, brining convenience to production, transportation and storage of the lycium ruthenicum products and facilitating large-scale industrial production. Meanwhile, through appropriate granulating processes, micro-encapsulated lycium ruthenicum extract dry powder can be processed into a granulated solid applicable to multiple preparation forms. The lycium ruthenicum extract micro-capsule and the lycium ruthenicum preparations prepared from the same achieve the effects of enhancing body immunity, clearing liver, improving eyesight, delaying senescence, improving sleep and resisting fatigue.

The invention discloses a formula of tobacco flavoring essence with sweet fragrance. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 1.0 to 4.0 percent of ethyl maltol, 2.0 to 3.0 percent of plum extractum, 1.0 to 2.0 percent of phenethyl ethanol, 0.01 to 0.1 percent of damascenone, 0.1 to 0.5 percent of phenylacetic acid ethyl ester, 0.5 to 1.0 percent of methyl cyclopentenotone, 2.0 to 5.0 percent of red date extractum, 0.01 to 0.03 percent of linalool, 0.02 to 0.08 percent of 5-methyl furfural, 0.1 to 0.5 percent of benzoic acid, 0.05 to 0.15 percent of beta-irisone, 0.02 to 0.08 percent of 4-guaethol, 15 to 25 percent of glycerol, 45 to 55 percent of propylene glycol and 8 to 15 percent of purified water. By the formula, tobacco produces sweet fragrance, tobacco fragrance can be increased and taste of the tobacco can be adjusted, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced, dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

The invention discloses a formula of mint fragrant tobacco additive essence. The formula of the mint fragrant tobacco additive essence consists of the following components in percentage by mass: 1 to 5 percent of L-menthol, 1 to 5 percent of ethyl maltol, 1 to 10 percent of isoamyl isovalerate, 1 to 5 percent of coke fragrant furanone, 5 to 15 percent of ethyl berry ketone, 1 to 5 percent of isophorone, 0.1 to 0.2 percent of phenylethyl isovalerate, 1 to 5 percent of eugenol type basil oil, 1 to 5 percent of ethyl phenoxyisobutyrate, 0.1 to 2 percent of 2-methyl ethyl butyrate, 15 to 25 percent of honey extract, 5 to 15 percent of glycerol, 5 to 15 percent of edible ethanol and 20 to 40 percent of propylene glycol. Because the menthol is added in the formula of the mint fragrant tobacco additive essence, the tobacco can generate cool and refreshing smell of mint, the tobacco fragrance can be improved, the smoking taste is corrected, the smoking taste of the tobacco is finally improved, natural sweet fragrance of the tobacco is increased, the dry, astringent and bitter mouthfeel of customers is improved, and the requirements of the customers are met.

The invention discloses a method and application for solid state fermentation of ginkgo leaves by using eurotium cristatum. The method comprises the following steps that 1, the ginkgo leaves are smashed, and ginkgo leaf powder is obtained and placed in a container; 2, minor ingredients are added sequentially, then a buffer solution is added into the minor ingredients, evenly mixed and sterilized, and a ginkgo leaf solid state fermentation culture medium is obtained; 3, an eurotium cristatum spore suspension is inoculated into the solid state fermentation culture medium for fermentation, and the fermented ginkgo leaves are obtained. According to the method, the ginkgo leaves are subjected to fermentation by using the eurotium cristatum, all the nutrient and function components of the ginkgo leaves are increased, and the content of harmful components is reduced; meanwhile the fermented ginkgo leaves have rich eurotium cristatum spores and various digestive enzymes; in addition, through degradation of pectin, cellulose and lignin, the taste of the fermented ginkgo leaves is delicate, the fermented ginkgo leaves are used as feed or added into the feed, and the palatability of the feed is improved; the method is beneficial for absorption of the feed by animals, and the feeding effect is improved. Therefore, the eurotium cristatum solid state fermentation ginkgo leaves are expected to be novel biological fermentation feed and feed additives.

The invention discloses a traditional Chinese medicine blender of a wild chrysanthemum flower extract complex formulation honey. The traditional Chinese medicine blender comprises the following raw materials in parts by weight: 90-130 parts of a wild chrysanthemum flower extract, 50-80 parts of honey, 5-15 parts of radix codonopsis, 2-8 parts of wolfberry, 3-9 parts of Cornus officinalis, 1-5 parts of hawthorn, 2-6 parts of Chinese angelica, 2-4 parts of radix astragali, 3-5 parts of Poria cocos, 1-5 parts of licorice, 2-4 parts of bighead atractylodes rhizome, 3-5 parts of cassia twig, 2-4 parts of dried orange peel, 3-6 parts of rhizoma pinelliae preparata, 4-8 parts of white peony root, 2-4 parts of villous amomum fruit, 1-3 parts of acesulfame potassium, 2-4 parts of citric acid, 1-5 parts of butylated hydroxytoluene, 2-6 parts of sorbic acid, and 1-4 parts of xylitol. The invention also provides a preparation method of the traditional Chinese medicine blender. The obtained traditional Chinese medicine blender has the advantages of simple process, unique taste, abundant nutrition, and convenient eating.

The invention discloses crocodile meat protein antioxidative peptide powder which belongs to the field of functional food. The invention further discloses a preparation method of the crocodile meat protein antioxidative peptide powder, comprising the following steps: grinding crocodile meat into a meat paste, then adding water and conducting homogenate; adding compound protease according to a weight ratio of the compound protease to the crocodile meat paste being 1:500-1000 to conduct enzymatic hydrolysis reaction, wherein the compound protease comprises papain, AS1398 neutral protease and flavourzyme; and carrying out centrifugation and filtration on the hydrolysate, and drying the filtrate. According to the invention, the crocodile meat protein antioxidative peptide powder disclosed herein has strong antioxidant property, excellent processing characteristics, high dissolvability, and high emulsification activity; in addition, the crocodile meat protein antioxidative peptide powder disclosed herein is prepared by using the food-grade compound protease, thus the organoleptic properties are excellent, the enzymatic hydrolysis product is creamy white, the whole color is consistent, and there is no foreign odor; and the safety is high, and the cost is low.

The invention relates to a Cyclocarya paliurus sugar-free tea jelly and a preparation method thereof. The sugar-free tea jelly comprises the following components in parts by weight: 20%-60% of tea soup (brewed by Cyclocarya paliurus leaves and green tea leaves); 24%-73% of water; 0.6%-1.4% of compound gums; 0.05%-0.25% of KCl; and 6%-14% of mannitol. The invention uses the green tea leaves to correct the taste of the Cyclocarya paliurus leaves, and prepares a mixed tea of Cyclocarya paliurus-green tea to improve the bitter and astringent taste of Cyclocarya paliurus, and the tea soup is used to prepare the Cyclocarya paliurus sugar-free tea jelly, which not only retains the delicate fragrance of teas, but also eliminates the bitter and astringent taste of the Cyclocarya paliurus leaves. Atthe same time, the total flavonoids in the tea soup endows the tea jelly with certain health care functions. The tea jelly prepared by the invention has the advantages of golden color and luster, compact structure, uniform and smooth texture, delicate fragrance of teas, smooth and delicate mouthfeel, good elasticity and appropriate sweetness.

The invention relates to the field of tea making, and discloses a processing method of bar-shaped high-fragrance black tea. The processing method comprises the following steps of (1) selecting fresh leaves; (2) performing dynamic withering; (3) performing rolling; (4) performing fermentation; (5) performing stir-frying; (6) performing continuous strip tidying; and (7) performing continuous drying.According to the processing method, the processing technology of conventional black tea is innovated, so that the problem of conventional bar-shaped black tea is solved, and the entire quality of theblack tea is improved. Particularly, the fragrance of the black tea is improved, the bar-shaped high-fragrance black tea is tight in outer strips, and the soup is bright in color, mellow in taste, rich in fragrance, and notable in flower fragrance. The processing method is suitable for processing of the black tea in spring, summer and autumn, and the quality of the black tea is stabilized.

The invention provides composite fruit juice capable of effectively improving bitterness of aronia melanocarpa. The composite fruit juice is characterized by comprising the following components in percentage by mass of 45-55% of aronia melanocarpa, 20-25% of sweet cherry juice, 10-15% of one or more of black currant juice or raspberry juice, 10-15% of one or more of kiwi fruit juice or haw juice,and 5-10% of one or more of wild jujube juice or hippophae rhamnoides fruit juice or rosa roxburghii tratt fruit juice. The maximum characteristics of the compound fruit juice lie in that reconciliation is realized by a formula, and the bitterness of the aronia melanocarpa can be effectively improved by a technology. The composite fruit juice can effectively restrain oxidization of anthocyan in the aronia melanocarpa and vitamin C in the composite fruit juice, the color of the composite fruit juice can be effectively protected, and the oxidation resistance of the composite fruit juice can be improved. The composite fruit juice is free from any food additive, and zero addition of the food additive is realized.

The invention relates to a tofu pudding and a preparation method thereof. The tofu pudding is prepared from the following raw materials in parts by weight: 60 to 80 parts of soybean milk, 13 to 18 parts of unsalted butter, 10 to 15 parts of an egg white liquid, 4 to 8 parts of white granulated sugar, 5 to 10 parts of milk powder, 6 to 12 parts of caramel syrup, 0.5 to 2 parts of gelatin, 0.05 to 0.2 part of glucolactone and 0.1 to 0.2 part of a caramel pigment. The method comprises the following steps: carrying out pulp refining twice, centrifugal separation and pulp boiling to obtain the soybean milk; melting the gelatin, mixing the gelatin with the soybean milk, the unsalted butter, the egg white liquid, the white granulated sugar, the milk powder, the caramel syrup and the caramel pigment with stirring so as to obtain a preliminary mixed liquid; adding the glucolactone to the preliminary mixed liquid, and conducting uniform stirring to obtain a primary-processed tofu pudding; and heating the primary-processed tofu pudding tofu pudding at 90 DEG C for 30-50min, and cooling the pudding to 10 DEG C for 25-30min so as to obtain the tofu pudding. The tofu pudding prepared by adoptingthe above raw materials and the method has the advantages of a uniform texture, a stable structure, good flexibility, no soybean fishy smell and suitability for most people.