199results about How to "Improve bitterness" patented technology

The body taste of a sweetener (for example, aspartame, sucralose, acesulfame, etc.) is improved by blending the sweetener with an amino acid or a peptide, which is able to activate a calcium receptor, such as γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH₂, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), etc.

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.

The invention discloses application of a prawn processing leftover as well as an amino acid beverage and a preparation method thereof. A prawn head and prawn shell enzymolysis liquid are adopted as raw materials, and lactococcus lactis is vaccinated to ferment the enzymolysis liquid; by fermentation, a component with fishy smell of the enzymolysis liquid can be lowered, the total content of bitter amino acid is reduced, and the sweet amino acid content and the total content of the amino acid are increased. 50-60 percent of obtained fermenting liquid is mixed with 15-20 percent of granulated sugar, 20-25 percent of medlar water with the concentration of 10 percent, 1-2 percent of beta-cyclodextrine and 2-3 percent of citric acid solution with the concentration of 1 percent. The fishy smell] and the bitter flavor of the mixed product are further reduced, the prepared amino acid beverage has good flavor and taste and complete amino acid variety, the highest comprehensive score is 85.2, and the microorganism index and the heavy metal content meet the universal health standard of health care products.

The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

An oral disintegrating tablet of paracetamol is prepared from paracetamol, water-soluble filler, disintegrant, lubricant, and wetting agent or adhesive.

The present invention relates to a casein phosphopeptide cyclodextrin clathrate and its preparation method. Said preparation has good action for promoting calcium absorption and utilization, raising bone density and preventing the diseases of osteoporosis and rachitis, and said preparation can be made into injection preparation, and the weight ratio of casein phosphopeptide: cyclodextrin=1:0.1-30.

The invention relates to a remdesivir liquid preparation for an atomizer, a preparation method and application of the remdesivir liquid preparation, and belongs to the field of medicines. The remdesivir liquid preparation for the atomizer comprises 1 mg-100 mg/ml of remdesivir, a solubilizing assistant not greater than 200 mg/ml and/or a cosolvent not greater than 0.5ml/ml, and the balance of a hydrosolvent, wherein the pH value is adjusted to be 3-7. The remdesivir liquid preparation for the atomizer is an inhalation type spray. The upper respiratory tract is the most common virus infection part of a novel coronavirus in early epidemic disease. Remdesivir is directly acted on infected original parts including a nasal cavity, an oral cavity and lung inhalation cavity mucosa by using the atomized and inhaled solution, so that the medication of a pneumonia patient infected by the novel coronavirus is more targeted and touchable, and the systemic exposure of the medicine in the body is reduced. Meanwhile, the added solubilizing assistant can avoid the defect of bitter taste, and the taste is mild after inhalation, so that the remdesivir liquid preparation is more suitable for being orally taken by juveniles, pregnant women and elder people.

The invention provides a haw-white tea wine and a preparation method thereof. The preparation method comprises the following steps of crushing cleaned haw to obtain haw powder, crushing dried white tea to obtain white tea powder, weighting 10 to 15 parts of the haw powder, weighing 15 to 20 parts of the white tea powder, adding 100 to 120 parts of water into the mixed powder, putting the mixture into an ultrafilter, carrying out ultrafiltration to obtain extract, adding 50 to 100 parts of rice, 120 to 180 parts of water and 2 to 5 parts of distiller's yeast into the extract, carrying out fermentation, carrying out filtration to obtain preliminarily fermented wine and distillers' grains, mixing the distillers' grains and brewed wine, carrying out immersion for 20 to 25 days to obtain haw immersed wine, uniformly mixing the fermented wine and the haw immersed wine, and carrying out clarification, sterilization aging and blending to obtain the haw-white tea wine. The haw-white tea wine can change a bitter taste of a white tea wine and has effects of reducing blood fat, aiding digestion, strengthening stomach and reducing incidence of cardiovascular and cerebrovascular diseases and heart diseases. The preparation method has short operation time and simple processes and is suitable for large-scale production.

The invention relates to a non-bitter fishy smell, instant whole egg powder and a preparation method thereof. The method comprises: (a) adopting two-stage dynamic high-pressure micro-jet treatment; (b) sequentially adding compound protease and phospholipid to the whole egg liquid Enzyme A1; wherein the composite protease is papain and flavor protease, the dosage ratio of the two is 2:1, the amount of composite protease added in the whole egg liquid is whole egg liquid: composite protease=100:0.8-1.2, add The amount is calculated by mass ratio; phospholipase A1 is enzymatically hydrolyzed at room temperature, and the added amount in the whole egg liquid is whole egg liquid: phospholipase A1=100:0.01‑0.05, and the added amount is calculated by kg/L; (c) After spray drying, whole egg powder is fluidized bed granulated with a binder. The invention cooperates with dynamic high-pressure micro-jet homogenization, enzymatic hydrolysis and fluidized bed technology to obtain whole egg powder with good instant solubility, and no stratification is found within 10 hours after brewing.

The invention relates to a method for preparing ginseng chewable tablets. The invention adopts a technical proposal that the method comprises the following steps: washing ginseng, cutting the ginseng into slices, putting the ginseng into a steamer, steaming the ginseng for 8 to 10 hours, taking out and drying the ginseng; preparing pear juice, namely washing clean fresh pears, pitting the pears, using a juicer to squeeze juice, filtering the juice and boiling the filtered pear juice over medium heat for 3 to 4 hours; preparing brown sugar water, namely taking brown sugar and water according to that the weight ratio of the brown sugar to the water is 1:3-7, mixing the two well and heating the two for 5 to 15 minutes; and preparing a solution by taking10 to 15 portions of pear juice, 10 to 20 portions of honey and 8 to 25 portions of brown sugar water; and putting 1 portion of ginseng slices into the prepared solution, decocting the solution for 5 to 10 hours, taking out and drying the ginseng slices. The ginseng chewable tablets prepared by the method can be taken at any time and have good taste, and nutrient components of the ginseng are easy to absorb.

The invention belongs to the field of healthy drinks and particularly relates to a cranberry hemp seed meal polypeptide oral solution and a preparation method thereof. The cranberry hemp seed meal polypeptide oral solution provided by the invention consists of the following components in percentage by weight: 0.6-1.5 percent of a hemp seed meal polypeptide powder, 1-3 percent of cranberry juice, 3-9 percent of xylitol and the balance of purified water. According to the preparation method provided by the invention, hemp seed meal polypeptides are prepared by adopting a compound enzymolysis method, the cranberry juice is prepared by cleaning and juicing wild ripe cranberries, then the prepared hemp seed meal polypeptide powder, the cranberry juice and the xylitol are blended into an oral solution finished product in proportion, and the oral solution finished product is filled and sterilized at a high temperature. The cranberry hemp seed meal polypeptide oral solution provided by the invention is convenient to take, good in mouth feeling and rich in nutrition, the application of the cranberries and the hemp seed meal polypeptides to the field of the healthy drinks is expanded, and the value added of deep processing of the cranberries and hemp seed meal is improved. Moreover, the cranberry hemp seed meal polypeptide oral solution is simple in preparation process and suitable for scale production.

The invention discloses a method for modifying bitter taste of berberine, berberine hydrochloride and related compound preparations. The method includes: adding cation exchange resin into berberine (hydrochloride) water solution or compound water solution containing berberine (hydrochloride), and stirring to separate for 0.5-3.0 hours at 15-45 DEG C, wherein pH of the water solution is 4-7 and the amount of the cation exchange resin is 0.6-10 times as much as that of berberine. The method is low in accessory amount, fine in reproducibility, high in adaptability, and has no side effects and no interference to release of principal components of drugs, and can effectively improve taste of berberine (hydrochloride) and compounds containing berberine (hydrochloride).

The invention belongs to the field of tea processing, in particular relating to a method for preparing bitter herb tea, which is characterized by comprising the following steps: a, picking and pre-processing; b, de-enzyming; c, rolling and modeling; d, parching; and e, selecting. The invention solves the problems of ordinary mouthfeel and stronger bitter taste of the bitter herb tea manufactured by the existing method and a great amount of tea mince in the production process. The bitter herb tea obtained in the invention is characterized by having good mouthfeel, favorable color and less nutrition loss, has light bitterness, and is mellow and fragrant. The method realizes large scale industrialized production of the bitter herb tea.

The present invention provides flavor corrective compositions, food and medicine with the flavor corrective composition and method of improving taste of food and medicine. The first flavor corrective composition contains theanine in 0.1-50wt% and catechin in 0.1-80wt%; and the second flavor corrective composition contains theanine in 0.1-50wt% and caffeine in 0.1-80wt%. The food and medicine with the flavor corrective composition has less bitter and bad taste and is acceptable. The method of improving taste of food and medicine is to add the flavor corrective compositions into food and medicine to reduce bitter and bad taste.

The invention provides an egg white peptide instant solid beverage and a preparation method thereof, and relates to an instant product and a preparation method thereof. The preparation method comprises the following steps: 1, performing low-temperature melting and microfiltration impurity removal on an egg white liquid; 2, adjusting pH, and adding Maxipro NPU enzyme for modification treatment; 3,performing inactivation; 4, performing composite enzymatic hydrolysis, and then performing enzyme-killing and cooling; 5, performing centrifugation, ultrafiltration, and concentration; 6, performing spray drying to obtain an egg white peptide powder; and 7, mixing the egg white peptide powder with auxiliary materials, and performing instantaneous high-temperature sterilization. The egg white peptide instant solid beverage has no peculiar smell and bitter taste after being prepared, has a pleasant smell, has a sweet and sour and smooth taste, and has a uniform and transparent state. Carrying and brewing are very convenient. A new method with high nutrition, high efficiency and convenience of eating eggs is provided for consumers, and a gap of deep processing of egg products in solid beverage fields and markets is filled.

The invention discloses ganoderma lucidum spore honey and a preparation method thereof. The ganoderma lucidum spore honey comprises the following components in parts by weight: 10-100 parts of ganoderma sinens spore powder, 10-100 parts of cordyceps militaris extract, 75-100 parts of honey and 3-7 parts of ganoderma sinens extract. In the invention, ganoderma sinens is adopted as a major ingredient; since the ganoderma sinens does not have bitter taste, additives are not required for improving the bitter taste; the effect of ganoderma lucidum can be given full play; and the ganoderma sinens spore powder, the cordyceps militaris extract, the honey and the ganoderma sinens extract are mixed according to the weight percentage, and the medicinal raw materials generate a synergistic effect so that the ganoderma lucidum spore honey disclosed by the invention has the healthcare functions of reducing fire and resisting bacteria, removing toxin and resisting radiation.

Provided is a processing method for Biluochun tea. The processing method comprises the following steps: spreading and airing are carried out, namely, picked Biluochun tea leaves are spread and aired; enzyme deactivating is carried out, namely, the tea leaves after spreading and airing is subjected to enzyme deactivating processing; rolling is carried out, namely, the tea leaves after enzyme deactivating is rolled; drying is carried out, namely, the tea leaves after rolling is subjected to drying processing, and the drying processing comprises primary drying, second drying and vacuum drying. In the method, the mechanical or semi-mechanical device is employed for preparation, the production efficiency is raised greatly, and large-scale batch preparation can be carried out. In addition, the drying step employs vacuum drying processing, a lot of water of Biluochun tea leaves can be removed rapidly, oxidation of thermal sensitive objects is reduced, the shape and color of the Biluochun tea are kept, objects in the Biluochun tea are converted at a certain degree, therefore the mellow taste of the Biluochun tea is enhanced, the fragrance of the Biluochun tea is raised, and bitter taste of the Biluochun tea is reduced.

The invention relates to a fermented milk product with a blood pressure reducing function and a preparation method thereof and belongs to the technical field of milk product processing. Water buffalo milk is adopted as a raw material and combined with saccharose, a water buffalo milk antihypertensive peptide base material, taurine and a lactic acid bacterium strain, and the fermented milk product with the blood pressure reducing function is prepared. The preparation method of the fermented milk product is simple, and the prepared yogurt is strong in milk fragrance, creamy in texture, fine and smooth in taste and rich in nutrition. All nutritional value of the water buffalo milk can be kept, meanwhile, the blood pressure reducing effect is improved, and the healthcare effect of the fermented milk product is improved. The prepared fermented milk product is free of any additive, long in shelf life, safe, environmentally friendly and healthy.