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200results about How to "Improve bitterness" patented technology
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Sweetener
ActiveUS20100183792A1Increase sweetnessImprove bitternessAcidic food ingredientsFood ingredient as taste affecting agentSaccharinAspartame
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.
Owner:AJINOMOTO CO INC
Lipase activity inhibitors containing high-molecular weight polyphenol fractions, tea extracts, and processes for producing the same
ActiveUS20070178175A1Suppressing the postprandial rise in triglycerideCurb riseOrganic active ingredientsBiocideTriglycerideDietary lipid
There are provided foods and beverages that will suppress the absorption of dietary lipids, thereby suppressing the rise of triglyceride in blood. High-molecular weight polyphenol fractions recovered from oolong tea are added to foods or beverages as an active ingredient for inhibiting lipase activity. The foods and beverages of the present invention are safe and their inherent flavor has not been impaired; hence, they may be taken in routinely so that the lipase inhibitory action of the high-molecular weight polyphenol fractions will suppress the rise of triglyceride in blood and prevent obesity.
Owner:SUNTORY HLDG LTD
Mogroside based compound sweetener, preparation method and application thereof
InactiveCN106072424AImprove odorImprove astringencyFood ingredient as anti-caking agentNon-sugar sweetener food ingredientsSucroseBetel
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.
Owner:厦门华高食品科技有限公司
Application of prawn processing leftover as well as amino acid beverage and preparation method thereof
InactiveCN101703277ATrimethylamine content decreasedIncrease expansionFood preparationFlavorMicroorganism
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.
Owner:SOUTH CHINA AGRI UNIV
Methods and compositions for reducing sodium content in food products
InactiveUS20090196957A1Reduce sodiumEnhancing salt perceptionMilk preparationMeat/fish preservationOrganic acidMonopotassium phosphate
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.
Owner:CAMPBELL SOUP COMPANY
Anti-plaque emulsions and products containing same
InactiveUS7022314B2Lower Level RequirementsImprove bitternessCosmetic preparationsContainers for annular articlesTriclosanEmulsion
Owner:WM WRIGLEY JR CO
Oral disintegration tablets contg. p-acetaminophenol, and prepn. method therefor
InactiveCN1559390ADisintegrates quicklyPromote dissolutionOrganic active ingredientsAntipyreticWater solubleLubricant
Owner:CSPC ZHONGQI PHARM TECH (SHIJIAZHUANG) CO LTD +1
Brewing process of health-care orange aperitif
InactiveCN103013751AImprove bitternessImprove qualityAlcoholic beverage preparationFruit wineSteeping
The invention discloses a brewing process of a health-care orange aperitif. The process includes the steps of: raw material selection and processing, smashing pulping, primary fermentation, post-fermentation, steeping, debittering, ageing, and clarification, etc. The process improves the overall quality of oranges in terms of color, fragrance and flavor. Especially, the smashing pulping method is employed to prepare the orange juice, the nutritional and medicinal ingredients in orange residue, mesocarp and orange pith are fully utilized, and also the obtained product has a golden color and a rich taste. Then, steeping of orange peels makes reasonable use of medicinal ingredients in the orange peels so as to endow the wine with the efficacy of promoting appetite and invigorating stomach, and meanwhile, the wine can be fresh, extremely cool, tasty, refreshing, and bright in color, so that the orange wine can have a unique style. In addition, through enzymolysis debitterizing, bitterness of the wine is improved to facilitate acceptance by people. Enzymolysis and low temperature clarification retain the original ingredients of wine, and simplifies the traditional clarification process utilizing gelatin, diatomite and the like. The obtained product meets the national GB15037-2006 standards for related fruit wine product quality indexes.
Owner:NORTHWEST A & F UNIV
Roxhthromycin soft capsule and its preparing method
InactiveCN1709273AImprove bitternessMask bitternessOrganic active ingredientsRoxithromycinSolubility
The present invention relates to a roxithromycin soft capsule and its preparation method. In the invented roxithromycin soft capsule its liquid medicine contains roxithromycin with effective dose and medicinal auxiliary material. Said medicinal auxiliary material includes dilutent, antioxidant, solubilizing agent, solubility promoter and pH regulator. In the liquid medicine of every standard capsule 0.01-0.25g of roxithromycin is contained. Besides, said invention also provides the concrete steps of its preparation process.
Owner:秦引林
Citrus pulp feed additive and preparation method thereof
InactiveCN101999530ARaw materials are easy to getLow costFood processingAnimal feeding stuffBiotechnologyMilk cow's
Owner:CHONGQING ACAD OF ANIMAL SCI
Casein phosphopeptide cyclodextrin inclusion compound without bitter and its preparation method
ActiveCN101147800AGood deodorizing effectImprove bitternessPeptide/protein ingredientsSkeletal disorderDiseaseBone density
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.
Owner:SHENYANG WANJIA INST OF BIOLOGICAL TECH RES
Process for drying green tea
ActiveCN102763738AKeep the shape and colorIncrease aromaPre-extraction tea treatmentFlavorFreeze-drying
The invention discloses a process for drying green tea, comprising the steps of low-temperature vacuum drying and hot-air drying. The process is characterized by comprising the following steps: putting the green tea which is rolled by adopting the conventional techniques into a vacuum freeze-drying machine directly, heating to dehydrate in the vacuum environment, taking the green tea out of the vacuum freeze-drying machine after the content of the moisture in the green tea is reduced to 20-28%, and drying by adopting the traditional hot-air drying method until the content of the moisture in the green tea is reduced to 6% or lower. The low-temperature vacuum drying mode and the hot-air drying mode are both used, the advantages of the two drying modes are absorbed, and the disadvantages are discarded. The green tea can be kept green in appearance and tastes more aromatic, and the bitter and puckery flavor of the green tea is improved. The product is emerald green, has mild or chestnut and flower fragrance and mellow taste. The green tea water is greenish yellow and bright, and the tea leaves are green and bright. Due to the adoption of the process, the quality of the product is improved greatly, and the production efficiency is improved. The process is easy and convenient to operate and practical.
Owner:广西昭平县古书茶业有限公司
Tangor snow pear compound beverage and preparation method thereof
The invention discloses a tangor snow pear compound beverage which is a mixed solution prepared by taking tangor juice, snow pear juice and carrot juice as raw materials, wherein, the volume ratio of the tangor juice to the snow pear juice to the carrot juice is 10:7:3; and white granulated sugar is added in the mixed solution. The preparation method comprises the following steps: (1) a preparation step of the tangor juice; (2) a preparation step of the snow pear juice; (3) a preparation step of the carrot juice; (4) a step of mixing and preparing; and (5) homogenizing, sterilization, filling and cooling of the mixed solution. By utilizing the beverage in the invention, the product which has rich nutrition, beautiful appearance and lower cost, is sour and sweet and can be widely accepted by consumers is developed through the tangor raw materials with more yield, bitter taste and sour mouthfeel, thus the raw material applications are broadened, the resource is utilized, and the economic benefit is obtained; and the tangor snow pear compound beverage has the advantages of health-care function, rich nutrition, lower cost, and good mouthfeel.
Owner:ZHEJIANG FORESTRY UNIVERSITY
Cannabis sativa seed meal polypeptide oral solution and preparation method thereof
ActiveCN107136517AAntioxidantImprove bitternessProtein composition from vegetable seedsFood ingredient as mouthfeel improving agentCANNABIS SATIVA SEEDAdditive ingredient
Belonging to the field of health care beverages, the invention in particular relates to a cannabis sativa seed meal polypeptide oral solution and a preparation method thereof. The cannabis sativa seed meal polypeptide oral solution provided by the invention is composed of the following components by mass percentage: 0.6-1.5% of polypeptide powder, 2-6% of xylitol, 0.1-0.3% of citric acid, 5-9% of honey, and the balance purified water. The method includes: firstly preparing cannabis sativa seed meal polypeptide by compound enzymolysis technique, then blending the prepared cannabis sativa seed meal polypeptide powder with xylitol, citric acid and honey in proportion to form an oral solution finished product, and carrying out filling and high temperature sterilization. The cannabis sativa seed meal polypeptide oral solution provided by the invention has the advantages of easy taking, good taste and rich nutrition, expands the application of cannabis sativa seed meal polypeptide in the health care beverage field, and improves the additional value of cannabis sativa seed deep processing. At the same time, the preparation process is simple, and is suitable for large-scale production.
Owner:DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
Pharmaceutical composition of cefuroxime axetil for suspension and preparation method thereof
InactiveCN102440960AImprove bitternessEasy to acceptAntibacterial agentsOrganic active ingredientsUse medicationSucrose
The invention relates to a pharmaceutical composition of cefuroxime axetil for suspension for pharmaceutical purposes and a preparation method thereof. The pharmaceutical composition of the cefuroxime axetil for suspension disclosed by the invention comprises 100 parts by weight of cefuroxime axetil (calculating according to the weight of cefuroxime), 50-250 parts by weight of cane sugar and 400-650 parts by weight of stearic acid. The invention further provides the method for preparing the composition. According to the pharmaceutical composition for suspension disclosed by the invention, the bitter taste of the cefuroxime axetil is effectively covered up; and the pharmaceutical composition is applied to adults, more importantly, the problem for difficultly taking medicines of children, old people and patients suffering from dysphagia is solved, and the compliance of medicine taking patients is greatly increased.
Owner:SHANDONG LUKANG PHARMA +1
Remdesivir liquid preparation for atomizer, and preparation method and application of remdesivir liquid preparation
InactiveCN111956630AImprove bioavailabilityGood treatment effectPowder deliveryOrganic active ingredientsNasal cavityUse medication
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.
Owner:DALIAN UNIV OF TECH
Haw-white tea wine and preparation method thereof
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.
Owner:JURONG CITY BAITU TOWN YONGFENG FRUIT IND SPECIALIZED COOP
Instant whole egg powder free of bitter taste and fishy smell, and preparation method thereof
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.
Owner:南京中农食品科技有限公司
Methods and Compositions for Reducing Sodium Content in Food Products
InactiveUS20120003358A1Negative tasteReduce sodiumMilk preparationMeat/fish preservationOrganic acidPotassium
Owner:CAMPBELL SOUP COMPANY
Citrus residue silage and preparation method and using method thereof
InactiveCN102106456ASlow down fermentationFermentation does not affectFood processingAnimal feeding stuffNutritive valuesMilk cow's
The invention discloses citrus residue silage. The citrus residue silage is characterized by being prepared from the following raw materials based on the percentage of the total weight of the citrus residue silage: 1 to 5 percent of citrus residue feed additive, 10 to 20 percent of lees and 10 to 20 percent of bran, wherein the citrus residue feed additive consists of the following raw materials in percentage by weight: 10 to 40 percent of urea, 10 to 40 percent of yeast, 2 to 8 percent of potassium sorbate and the balance of carrier. The citrus residue silage has good palatability and high nutritional value, is easily stored, and has low production cost; the feeding value of Chinese citrus residues used for pig or cow feed is improved, the grains are saved, and the economic benefit is improved; and the raw materials are easily obtained, a large amount of citrus peel residues produced in factories are successfully utilized, wastes are changed into valuable, the environment is protected and the resources are saved. A preparation method for the citrus residue silage is simple and easy in operation, and effectively reduces the energy consumption of citrus residue feed production.
Owner:CHONGQING ACAD OF ANIMAL SCI
Preparation method of gen-seng chewing tablet
InactiveCN101507495ALower cholesterol levelsProtect the heartFood preservationFood preparationPear juiceNutrient content
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.
Owner:辽宁百隆生物工程有限公司
Cranberry hemp seed meal polypeptide oral solution and preparation method thereof
ActiveCN107373237AIncrease added valueEasy to takeFood ingredient functionsCRANBERRY JUICEAdditive ingredient
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.
Owner:DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
Saury antioxidative peptide as well as separation and extraction method and application thereof
InactiveCN104530187AImproves antioxidant activityImprove stabilityPeptide preparation methodsFermentationSephadex gelsChromatographic column
The invention belongs to the field of food biological techniques, and discloses a saury antioxidative peptide as well as a separation and extraction method and application thereof. The saury antioxidative peptide has an amino acid sequence as shown in Ser-Gly-Ala-Ala-Met. The separation and extraction method comprises the following steps: performing enzymolysis on saury by using protease, thereby obtaining a saury proteolysis product; separating the saury proteolysis product by using macroporous adsorption resin, thereby obtaining peptide powder I; separating the peptide powder I by using a sephadex chromatographic column, thereby obtaining peptide powder II; further purifying the peptide powder II by using a high efficiency liquid chromatogram column, thereby obtaining saury antioxidative peptide. The saury antioxidative peptide disclosed by the invention is relatively high in antioxidation property, and can be used in fields such as food, cosmetics and medicines.
Owner:SOUTH CHINA UNIV OF TECH
Method for modifying bitter taste of berberine, berberine hydrochloride and related compound preparations
InactiveCN102813928AImprove bitternessGreat tasteOrganic active ingredientsPharmaceutical non-active ingredientsBerberineSide effect
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).
Owner:SHANGHAI ZHANGJIANG ENG RES CENT OF MODERN PREPARATION TECH OF TRADITIONAL CHINESE MEDICINE
Method for preparing bitter herb tea
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.
Owner:陈进实
Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour
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.
Owner:TAIYO KAGAKU CO LTD
Egg white peptide instant solid beverage and preparation method thereof
PendingCN111109494AImprove convenienceEasy to drinkFood membrane processFermentationBiotechnologyOff-flavour
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.
Owner:广东蛋能量生物科技有限公司
Ganoderma lucidum spore honey and preparation method thereof
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.
Owner:FUJIAN JIANSHEN BIOLOGICAL ENG
Processing method for Biluochun tea
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.
Owner:SHENZHEN WANGKE INTPROP OPERATION CENT CO LTD
Fermented milk product with blood pressure reducing function and preparation method thereof
ActiveCN105613731AHas nutritional valueImprove nutritional and health benefitsMilk preparationFood ingredient functionsNutritive valuesLactic acid bacterium
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.
Owner:广西石埠乳业有限责任公司
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