10results about How to "Improve bitterness" patented technology

The invention relates to the technical field of ganoderma lucidum fermentation processes, and particularly discloses an aspergillus cristatus ganoderma lucidum fermentation process which comprises the following steps: S1, transferring a fungus block into a 5% NaCl + MYA solid culture medium in a super clean bench, culturing for 7 days under the condition of constant temperature and constant humidity of 28 DEG C, and repeating the process twice to activate a strain; inoculating the activated strain to a 5% NaCl + MYA plate culture medium, and culturing for 7 days under the condition of constant temperature and constant humidity of 28 DEG C; the method comprises the following steps: adding a proper amount of sterile water into an aspergillus cristatus flat plate cultured for 7 days, scraping spores, adding 1mL of spore liquid into a centrifugal tube filled with glass beads, shaking to break wall of ascospores, counting by using a blood cell counting plate, and diluting into spore suspension with corresponding concentration; s2, weighing a proper amount of ganoderma lucidum blocks, putting the ganoderma lucidum blocks into a fermentation bottle, adding distilled water, sterilizing for 20 minutes at 121 DEG C, cooling to room temperature, inoculating a proper amount of spore suspension, and culturing for 10 days at constant temperature and humidity at 28 DEG C; the aspergillus cristatus fermented ganoderma lucidum sporocarp obtained by the method is high in biological activity, and the bitter taste of ganoderma lucidum is obviously improved.

The invention belongs to the technical field of ecological water, mainly relates to ecological water for removing fruit peculiar smell, and particularly relates to ecological water for removing fruit peculiar smell and a preparation method thereof. Neotame and glucose modified cortex phellodendri are matched with tupistra chinensis, pogostemon cablin, liquorice and clove to be decocted into a traditional Chinese medicine decoction. According to the invention, lactobacillus plantarum ATCC 8014 and bacillus subtilis ATCC 6633 are used for fermentation. The antibacterial activity of the ecological water is improved, and the bitter taste of the cortex phellodendri is effectively removed due to the synergism of the two sweetening agents, namely the neotame and the glucose. The bacillus subtilis HZ-72 antagonistic bacteria used in the invention can enhance the capability of inhibiting pathogenic bacteria. Syzygium aromaticum has antibacterial activity, pogostemon cablin has an antiviral effect, and the syzygium aromaticum and the pogostemon cablin cooperate to enhance the antibacterial The ecological water prepared by the invention can remove peculiar smell and preserve freshness, and has a great development prospect in the field of fruit preservation.

The invention provides high-naringenin-content modified shaddock peel fiber gel and a preparation method thereof.The preparation method comprises the following steps that after shaddock peel white pulp is subjected to quick freezing and smashing, pretreatment is conducted through an electrochemistry-assisted gradient enzymolysis technology, then customized immobilized naringinase is adopted for treatment, and high-naringenin-content shaddock peel fibers are obtained; and finally, uniformly mixing the fiber with carnosic acid and soybean saponin, and adding magnesium chloride for cross-linking and curing to obtain the modified shaddock peel fiber gel. According to the preparation method, electrochemical assisted gradient enzymolysis is adopted, so that a compact network structure of fibers can be destroyed to increase active sites, the immobilized naringinase not only can efficiently convert naringin and accurately enrich naringenin, but also can effectively improve bitter taste, and magnesium ions regulate and control a multiple cross-linked network formed by the components, so that the gel structure tends to be more stable; meanwhile, naringenin is stably loaded so as to avoid migration and aggregation of the naringenin, and the bioavailability and active efficacy of the naringenin are remarkably improved.

The invention provides high-protein nut milk and a preparation method thereof, and the high-protein nut milk comprises the following raw materials in parts by weight: 130-200 parts of nut meat, 0-100 parts of white granulated sugar, 0.5-8 parts of an emulsifier, 0.1-3 parts of a stabilizer, 0.2-3 parts of sodium bicarbonate or sodium carbonate, 0.2-0.6 part of calcium salt and 0.1-2 parts of sodium citrate. The preparation method comprises the following steps: crushing and grinding the nut meat to obtain nut sauce; adding part of sodium bicarbonate or sodium carbonate and tricalcium phosphate into water to obtain a mixed solution; putting the nut sauce into the mixed solution, shearing at constant temperature, and heating to obtain nut pulp; the combination of the emulsifier, the stabilizer and the sodium citrate and part of the white granulated sugar are subjected to dry material premixing, the nut pulp is put into the mixture, the mixture is mixed with the remaining white granulated sugar, then constant-temperature shearing is conducted, pH is adjusted, the volume is constant, residues are removed, homogenizing and sterilizing are conducted, and the high-protein nut milk is obtained.

The invention discloses a lactobacillus plantarum Grx403 strain and application thereof in preparation of fermented and enzymolyzed skimmed milk. The preservation number of the lactobacillus plantarum Grx403 is CGMCC NO.30468, the lactobacillus plantarum Grx403 can be used for fermenting enzymolysis skimmed milk, the bitterness evaluation value and the taste response value of the enzymolysis skimmed milk are further reduced while the scavenging rate of the enzymolysis skimmed milk to DPPH free radicals and the inhibition rate of the enzymolysis skimmed milk to. OH and SOD are improved, and the lactobacillus plantarum Grx403 has wide application prospects in preparation of lactobacillus food with high antioxidant activity.

The invention provides a preparation method of a prefabricated conditioning duck meat product, which comprises the steps of duck meat pretreatment, static pressure-variable pickling, gas jet impact primary curing and low-pressure superheated steam secondary curing, and belongs to the technical field of food processing. Static variable-pressure pickling is adopted, uniform permeation of a polysulphobetaine microsphere solution in pickling liquid is promoted by means of alternate change of vacuum and pressure, network structures of polysulphobetaine and modified ethyl cellulose disintegrate in stages on the basis of different temperatures of gas jet impact and low-pressure superheated steam two-time curing, and therefore the pickling effect is improved. Substances such as ferulic acid, pullulan and tea polyphenol are released, oxidation of protein and fat in the duck meat is inhibited, and moisture loss and generation of harmful substances are avoided; meanwhile, gamma-glutamyl peptide and lactulose form a Maillard reaction intermediate product, so that the generation of umami substances in the duck meat can be promoted, the umami perception of the prepared duck meat product is improved, the flavor quality of the prepared duck meat product is enriched, and a theoretical support is provided for the preparation of the duck meat product.

The application belongs to the technical field of biological fermentation, and relates to a bacillus licheniformis SXZY-02 and application thereof, and comprises the following steps: a bacillus licheniformis (Bacillus licheniformis) SXZY-02 is separated from the surface of tobacco leaves, Lysinibacillus macroides ) and the strain preservation number is CCTCC NO:M 2025152; the bacillus licheniformis SXZY-02 is fermented to obtain a biological agent containing the bacillus licheniformis SXZY-02, and after fermentation optimization, the lipase activity is 8.99 U / mL; the biological agent containing the bacillus licheniformis SXZY-02 is applied to tobacco shred fermentation, fat is decomposed into free fatty acid, tobacco aroma quality and alcohol degree are effectively improved, and irritation is reduced. The technology provides a green and environment-friendly solution for tobacco quality upgrading, and meets the high-quality development direction of the industry.

The invention provides a preparation method of a novel ginseng plant beverage, and belongs to the technical field of beverage preparation, the preparation method of the novel ginseng plant beverage comprises the following steps: selecting a plurality of raw materials such as ginseng and pears as well as guarana essence for food, washing the ginseng, slicing or dicing, and steaming; juicing pears with sharp handles; decocting the astragalus membranaceus, the rhizoma polygonati and the liquorice; the preparation method comprises the following steps: soaking mint, chrysanthemum and honeysuckle, squeezing ginseng and wolfberry, carrying out ultrasonic-assisted extraction on residues, mixing and blending treatment liquids, adding white granulated sugar and essence, filtering, carrying out sterile filling, and carrying out high-temperature instantaneous sterilization to prepare the beverage, so that the quality of the beverage is improved.

The invention discloses a Chinese wolfberry fruit concentrated clear juice preparation method capable of increasing the content of effective substances, and the preparation method specifically comprises the following steps: S1, raw material primary treatment: screening dried Chinese wolfberry fruits, cleaning and soaking the screened Chinese wolfberry fruits, after soaking, crushing and pulping the Chinese wolfberry fruits, and performing pasteurization preheating on pulp after peel and residue separation is completed; and S2, acid adjustment. According to the method, the content of effective substances in the concentrated clear wolfberry juice can be increased, enzymolysis is performed for 100-120 minutes by adopting pectin lyase at the temperature of 50-65 DEG C after acid adjustment, and optimal enzymolysis conditions are selected, so that the materials are subjected to sufficient enzymolysis, more effective components are released, and the content of the effective substances such as lycium barbarum polysaccharide, flavone and betaine is increased; the materials are subjected to ultrafiltration, impurities are filtered out, microelements and nutrient substances in the Chinese wolfberry fruits are reserved, the stability and clarity of the materials are improved, and finally the content of effective substances in the concentrated clear Chinese wolfberry fruit juice is increased to the maximum extent through a low-temperature triple-effect concentration mode.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.