335results about How to "Improve flavor quality" patented technology

The subject invention provides methods for treating unroasted or green coffee beans to improve their quality of flavor to the palate, including reduced bitterness, better tasting, and improved aroma. In one embodiment, the invention pertains to the treatment of either green and un-dried, or green and dried, coffee beans with enzymes in a pH adjusted environment. According to the subject invention, the enzymes to be used, the pH of the treatment medium, and the times of treatment are parameters that are optimized based on different desired flavor and/or aroma outcomes.

The invention discloses a method for processing burley stems into expanded cut stems, which belongs to the technical field of cigarette processing. The method is implemented according to the steps in a sequence as follows: (1) washing burley stems; (2) adding materials to the burley stems for the first time; (3) keeping the burley stems added with the materials in storage; (4) baking the burley stems at high temperature; (5) moistening and cutting the stems; (6) adding the material to the cut burley stems for the second time; (7) moistening again; and (8) expanding, wherein the expanded burley stems are finished cut stems. The method has the advantages of improving the quality of the smoking smell of the burley stems, transforming too high nicotine and various nitrogen-containing compounds in the burley stems into various aroma components, processing a large number of burley stems into the usable expanded cut stems, saving resources and developing a novel usable raw tobacco materials, along with scientificity, reasonability, simple operation and remarkable technical results.

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

The invention discloses a shaddock vinegar preparation method. The method comprises the following steps: 1, washing fresh shaddocks, airing, mechanically peeling, and mechanically beating to obtain a fruit paste; 2, carrying out enzymatic hydrolysis of the fruit paste obtained in step 1, carrying out bitter removal clarification, and adjusting the sugar degree; 3, adding lactic acid bacteria for fermentation, and adjusting the acidity after fermentation ending; 4, adding microzyme for fermentation, and carrying out mash separation after fermentation ending; 5, adding acetic acid bacteria for fermentation to obtain raw vinegar; and 6, carrying out blending, fining clarification treatment, centrifuge and pulse electric-field low-temperature disinfection of the raw vinegar, and carrying out aseptic loading. In the invention, the characteristics of flavor substances comprising the lactic acid bacteria generating lactic acid and the like are fully utilized, and a suitable fermentation condition of the microzyme is created as possible, so the flavor quality of a product is enhanced; a mechanical fresh fruit pretreatment technology is adopted, so the labor force is avoided, the industrial application compatibility is strong, and the health condition and the cost are well controlled; and pulse electric-field low-temperature disinfection of a finished fruit vinegar is adopted, so the flavor loss is greatly reduced.

The invention discloses a lactobacillus pentosus strain and ferment produced thereby, wherein the docket number of the R1(Lactobacillus pentosus R1) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0917. The pentose lactobacillus R1 strain of the invention can endure 4.0% salt solution and nitrite solution whose concentration is 80-100mg/L. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

The invention relates to a method for preparing pineapple peel residue fruit vinegar, which comprises the following steps: crushing pineapple peel residues to obtain a pineapple serum with granule diameters smaller than 5 millimeters; using 15 to 18 percent of sticky rice syrup to replace white sugar to adjust the mixed residue fermentation liquor sugar degree to 14 degrees Bx; adopting a mixed culture fermentation method of alcohol microzymes, flavor enhancing microzymes, lactobacilli, and the like to carry out alcoholic fermentation and acetic fermentation, and obtaining raw vinegar by aging; and blending the raw vinegar into a fruit vinegar drink by diluting and fermenting. The vinegar drink has smooth and dense mouth feelings, soft and tasty sourness and special faint scent taste of the pineapples and the sticky rice, and has no green odor and harsh taste of the conventional method, so the taste and the quality are obviously improved. In the period of the alcoholic fermentation, fermentation requirements can be achieved within only two days, and the fermentation cycle is obviously shortened. In addition, after the alcoholic fermentation, most celluloses of the pineapple peel residues are utilized, deposited residues are few, and the utilization rate of the peel residues is high. The method has the advantages of simple process, short production cycle and low energy consumption, and opens a novel technical approach to the high-value integrated processing and utilization of the pineapple peel residues.

The invention discloses a saccharomyces cerevisiae mutant strain and application thereof. The preservation number of the saccharomyces cerevisiae mutant strain is CGMCC 10572. Experiments show that the saccharomyces cerevisiae CGMCC NO.10572 can evidently enhance the reducing capacity of diacetyl, increase volatile ester content, lower higher alcohol content and increase beer flavor quality. The saccharomyces cerevisiae mutant strain has the advantages that a new method for applying space mutation to saccharomyces cerevisiae breeding is explored, and a precedent for applying space mutation breeding to beer production is set.

The invention discloses a pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat product, wherein the docket number of the R9(Pediiococcus Pentosaceus I9) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0918. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention discloses a processing method of a Dendrobium officinalis leaf tea beverage and belongs to the technical field of Dendrobium officinalis leaf tea beverage processing methods. The processing method includes following process steps: spreading Dendrobium officinalis leaves; dewatering spread leaves by using hot air; twisting dewatered leaves; drying twisted leaves; crushing and separately sieving Dendrobium officinalis leaves; extracting dried leaves of Dendrobium officinalis; extracting green tea; performing tannase treatment on tea juice; compounding and blending Dendrobium officinalis leaf extract and the tea juice; after-treating the composite tea juice. By using the processing method, the Dendrobium officinalis leaf tea beverage which is good in flavor and high in quality and has various healthcare effects can be obtained.

The invention discloses a green additive for increasing the lean meat rate and flavor of pork. The green additive is prepared from, by mass, 95-98% of natural plant compound and 2-5% of microorganism complex microbial inoculants. The natural plant compounds are prepared from, by mass, 45-55% of pine needle meal, 15-20% of paper mulberry leaf powder, 10-15% of perilla leaf powder, 5-10% of mulberry leaf powder, 5-10% of Chinese arborvitae twig powder and 5-10% of tea leaf powder. The microorganism complex microbial inoculants are obtained by evenly mixing streptococcus faecium ferment, lactobacillus plantarum ferment and bifidobacterium bifidum ferment and carrying out low-temperature freezing and drying. By the adoption of the green additive, the backfat thickness of pork can be decreased, the lean meat rate can be increased, the fat percentage can be decreased, the muscle unsaturated fattyacid content and flavor amino acid content can be significantly improved, the purposes of improving the meat quality and improving flavor are achieved, and economic benefits are considerable.

The invention discloses a cultivation method capable of improving the flavor and the quality of chicken meat and belongs to the field of animal husbandry in agriculture. In the method, a feeding process is divided into two stages: in the first stage, a high-density intensification cultivation mode is adopted, wherein chicken are fed in a plastic tent hen house during a period from the first day of age to the day when the weight of the chicken reaches market weight, the feeding density is 10-30/m<2>, free choice feeding is adopted and the chicken drink freely throughout the day; and in the second stage, a low-density grazing cultivation mode is adopted, wherein when the weight of the chicken reaches the market weight, a grazing and supplementary feeding method is adopted, and the chicken are fed for 30-60 days, with the feeding density of 30-50/mu. The two-stage broiler feeding method provided by the invention is favorable to the solving of the problems that chicken meat quality is decreased due to intensification cultivation at present, the survival rate is low, the cultivation cost is higher under a free broiler raising state, and the like, the improvement of the quality and flavor of the chicken meat and the increase of cultivation benefits.

A processing method for improving the aftertaste sweet of a tea drink belongs to the technical field of processing methods of tea drinks. The method comprises the following processing steps: tea breaking, extraction, filtering, enzymolysis treatment, ultrasonic treatment, clearing, blending, sterilization and filling. According to the method, extraction is conducted for a short time at a low temperature, and then an extract is subjected to treatment with a compound enzyme consisting of tannase, esterase and glycosidase and ultrasonic treatment; the tea drink processed by the method has the characteristics of fresh, mellow and refreshing taste, good aftertaste sweet and the like.

The invention relates to a method for preserving and ripening bananas. The method comprises the following steps: (1), harvesting raw materials which meet the harvest standards; (2), performing pretreatment before preservation by soaking fruits in a pretreatment agent; (3), treating with an edible coating agent; (4), treating the fruits with an ethylene absorbent; (5), packing the fruits with antifogging preservation bags; (6) preserving at an appropriate low temperature; (7), performing preservation-stage management; and (8), ripening before sale. The method provided by the invention prolongs the fresh-keeping period of banana fruit preservation to the greatest extent, greatly improves the commercial quality of bananas by the scientific and reasonable ripening technology, and increases the economic benefits.

The invention relates to the field of cigarette processing, and discloses a tobacco-stem processing method for extracting fragrance by utilizing tobacco stems. The method comprises the following steps of: (1) stem-cleaning enzymolysis treatment: in stem cleaning, the tobacco stems and the stem cleaning water flow relatively; the mass ratio of the tobacco stems and the stem cleaning water is 1:10-100; stem-cleaning compound enzyme with the mass being 0.01-0.5% of that of the tobacco stems is added into the stem cleaning water, and the compound enzyme comprises pectinase with the mass fraction being 30-70% and xylanase with the mass fraction being 70-30%; (2) the stems are pressed and cut into stem silks; and (3) secondary enzymolysis treatment: hydrolyzed compound enzyme with the weight being 0.01-0.5% of that of the stem silks is added in the stem silks, and reaction is carried out for 0.5-2h; the hydrolyzed compound enzyme comprises protease, amylase, cellulose and hemicellulase with the weight ratio being 5-1:1:2:1. The method provided by the invention has the advantages that a part of cell wall materials can be effectively removed, the coordination of chemical components is achieved, the loss of aroma components in the soaking and enzymolysis process also can be avoided and the odor-absorbing effect is effectively improved.