76results about How to "Improve sour taste" patented technology

The invention discloses a miracle fruit juice beverage which is prepared from 6-12kg of miracle fruit juice, 8-20kg of concentrated lemon juice, 5-10kg of concentrated grapefruit juice, 8-20kg of concentrated orange juice and 50-150kg of purified water. The invention also discloses a method for preparing the miracle fruit juice beverage. The method comprises the following steps: (1) weighing 6-12kg of the miracle fruit juice, 8-20kg of the concentrated lemon juice, 5-10kg of the concentrated grapefruit juice and 8-20kg of the concentrated orange juice to add into a blending jar, injecting 50-150kg of the purified water, stirring for 10-20 minutes, and preparing fruit liquid; (2) sterilizing the fruit liquid by adopting a low-temperature pasteurization process, wherein the sterilization temperature is 65-85 DEG C, and the sterilization time is 10-20 minutes; and (3) filling and sealing the sterilized fruit liquid, so as to obtain the finished miracle fruit juice beverage. By utilizing the principle that the human taste sense can be changed by flavor reversion protease in miracle fruits, cane sugar and sweetening agents are replaced, the miracle fruits are blended with high-acidity pure fruit juice, the original sour taste of the miracle fruits and the pure fruit juice is improved, and a fruit juice beverage which is pure natural, non-toxic and free in cane sugar and sweetening agents and through which original nutritional ingredients and medicinal values of fruits are preserved is prepared.

The invention relates to a novel bacterial strain used for biological acidity reduction of fruit wine, and a preparation method and applications thereof. The bacterial strain is named as lactobacillus plantarum, and is preserved in China General Microbiological Culture Collection Center in Beijing, and the preservation number is CGMCC No.7462. The invention also relates to the preparation method of the bacterial strain, and applications of the bacterial strain in biological acidity reduction of fruit wine containing malic acid and / or citric acid. Adaptability of the lactobacillus plantarum SGJ-24 on environment with high alcohol concentration, low pH value and high SO2 content is excellent; the lactobacillus plantarum SGJ-24 is capable of degrading malic acid and citric acid in fruit wine rapidly, reducing acidity of fruit wine, and improving sensory quality of fruit wine, is high in safety, and possesses a promising application prospect.

A Kimchi refrigerator that applies cold shock to Kimchi stored therein at predetermined time intervals, while a keeping mode is performed, so as to improve the taste of the Kimchi, wherein the time intervals are changed, and a control method of the same are disclosed. The Kimchi refrigerator includes a cooling system to cool the interior of the refrigerator in which Kimchi is stored, and a control unit to control the cooling system to perform a cold shock operation in which the interior of the refrigerator is cooled to a cold shock temperature lower than a keeping temperature at predetermined time intervals, for a predetermined period of time, while a keeping mode is performed. The control unit changes the time intervals.

The invention relates to a drinking type acidulant and a preparation method and application thereof. Each 100ml of the acidulant contains components of 15-25ml of formic acid, 25-35ml of lactic acid,15-25g of citric acid, 5-15g of fumaric acid, 1-8g of calcium formate, 1-8g of sodium butyrate and the balance deionized water, wherein all of the components are 100ml. The preparation method comprises the following steps of performing injection according to the amount of 50-80% of the total amount of water to a stirring tank, starting a power supply, performing stirring at 120r / min, slowly addingthe fumaric acid, then adding the calcium formate and the sodium butyrate, performing stirring for 15min, after the fumaric acid, the calcium formate and the sodium butyrate sufficiently dissolve inthe water, slowly adding the citric acid, the lactic acid and the formic acid separately, and finally, adding the remaining water for uniform stirring so as to obtain products. Compared with the priorart, the drinking type acidulant contains various organic acid and organic acid salts, can regulate the acid of a ration system, can reduce the pH value of the digestive tracts of animals, can improve the activity of digestive enzymes, can promote the digestion of nutrient substances, can effectively control diarrhoea of piggies at the weaning and child care period, can regulate the intestinal microecology balanced, and can promote growth of the piggies at the weaning and child care period. Besides, when the drinking type acidulant is drunk, growth and propagation of pathogenic microorganismsin animal organisms, feeds and environment can be greatly reduced, and the usage amount of antibiotics can be directly reduced, so that drug tolerance, remaining and pollution problems caused by antibiotics can be reduced.

The invention discloses a novel black and red Chinese wolfberry fruit compound fermented beverage and a preparation method thereof and belongs to the processing field of microbial fermentation technologies of foods. The preparation method mainly comprises the steps of pretreatment of raw materials, juicing, ultrasonic assisted chitosan immobilized complex enzyme treatment, filtration, pasteurization, primary fermentation of a lactic acid bacterium composite leavening agent, secondary fermentation with active dry yeast and acetic acid bacteria, saccharic acid blending, centrifugation, pasteurization, filling and finished beverage. The preparation method is simple in process and low in processing cost, the prepared beverage has the flavor of Chinese wolfberry fruits and also has the smell produced through Chinese wolfberry fruit, a pleasant mellow aroma and soft sour, so that the beverage has more delicate taste, has no bad odor, homogeneous color and luster and good nutritional health-care functions; the total acid of the beverage is 2.83%, pH is 3.70, the aqueous protein of plants is 2.83g / L, the total phenol is 38.17mg / L, the carotenoid is 35.67ug / L, the alcoholic strength is 1% or below, and bacteria and escherichia coli are not detected out.

The invention discloses a preparation method of passion flower and grosvenor momordica juice beverage. The method comprises the following steps: carrying out high-pressure treatment to obtain passion flower pulp and grosvenor momordica pulp; mixing the passion flower pulp with the grosvenor momordica pulp according to the ratio; adding purified water, homogenizing, filtering, collecting filtrate, bulking, and carrying out ultra-high temperature instantaneous sterilization, so as to obtain the passion flower and grosvenor momordica juice beverage. The juice beverage is sweet and sour in taste, natural and healthful.

Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.

The invention discloses a preparation method for yogurt lump. The method comprises the steps of fermenting, acidization, curdling, whey discharging, water washing, storing, forming, sealing, after-ripening and packaging by adopting special lactic acid bacteria to inoculate milk or goat milk which is standardized and pasteurized. The invention can not only lead the traditional yogurt lump product to be safer and more sanitary with stable quality, subtle taste and modest hardness. And since the step of the after-ripening is controlled appropriately, the prepared yogurt lump is of fuller flavor with little cream precipitated, high yielding rate and can meet popular taste and be used for producing yogurt lump with different water content, tastes and textural quality, which has more market competitiveness and can greatly enrich the processing technology and flavor of traditional yogurt lump.

The invention relates to aronia active plant lactobacillus fermented drink, which is prepared from the following constituting components in parts by weight: 15 to 35 parts of aronia, 2 to 10 parts ofsugar crops, 1 to 3 parts of plant lactobacillus, 0.2 to 0.6 part of a color protecting agent, 0.03 to 0.07 part of a stabilizer and 50 to 85 parts of water. The drink is the aronia active plant lactobacillus fermented drink capable of meeting multiple demands of modern consuming groups; the drink is rich in live probiotics, has palatefullness, proper sourness and sweetness and high nutritional value, can effectively promote human intestinal tract movement and is suitable for people in all ages, and the process is simple and controllable.

A freeze-dried kiwi fruit slice and a processing method thereof are provided. The freeze-dried kiwi fruit slice is prepared by the processing method as follows. The processing method includes a step of preparing a starching liquid, namely a step of selecting honey and maltodextrin, adding the maltodextrin into the honey with the maltodextrin being 25-35% of the honey, adding drinking water for regulation until the content of soluble solids is 10-20%, stirring fully to obtain the starching liquid and keeping for later use; a step of raw material pretreatment, namely a step of cleaning prepared kiwi fruit, peeling, slicing, putting the kiwi fruit slices into the starching liquid in order, fully starching, taking out and spreading on a material tray; and a step of freeze-drying including prefreezing and vacuum freeze drying, namely a step of putting the material tray containing the kiwi fruit slices into a freezing chamber, prefreezing, setting the vacuum degree of a vacuum freeze drying device to be not more than 100 Pa, and performing staged heating and drying by setting a staged drying curve according to the water sublimation rate of the starched kiwi fruit slices so as to prevent loss of heat-sensitive components of the starched kiwi fruit slices and to protect product color from browning.

The invention provides mango vinegar, mango vinegar drink and a preparation method thereof.The preparation method includes the following steps: cleaning and peeling mango, adding water, beating and filtering to obtain mango puree; adding water and pectinase into the mango puree for activated decomposition, and then sequentially performing photosynthetic bacterial fermentation, yeast fermentation and acetic fermentation to obtain the mango vinegar.The mango vinegar drink comprises 15-18 parts of the mango vinegar, 70-75 parts of clear water and 10-12 parts of mango juice concentrate.According to the preparation method of the mango vinegar, high-quality strains out of northern latitude 30 degrees are selected, sequential fermentation is performed, fermentation conditions are controlled strictly, and fermentation is sufficient.The mango vinegar with the pH value between 3.5 and 4.0 is enriched in various organic acids such as acetic acid, alpha hydroxy acid, nicotinic acid, thereby being suitable for drinking.The mango vinegar drink improves single sourness of the mango vinegar, and has the advantages of being sour and sweet, delicious, nutritional and the like, thereby being suitable for drinking.

The present invention discloses compound actinidia kolomikta fruit jam. The fruit jam comprises the following raw material compositions in mass percentages: 20-40% of actinidia kolomikta fruit slurry,1-10% of mixed fruit residues of actinidia kolomikta fruit peels and lemon residues, 3-8% of enzyme clear liquid, 0.5-4% of actinidia kolomikta fruit seed powder, 40-60% of snow pear slurry, 10-20% of white granulated sugar and 1.5-3% of lemon juice. By adding the enzyme clear liquid, the compound actinidia kolomikta fruit jam can improve body metabolism, regulate gastrointestinal tracts, improvedigestion and absorption, improve immunity, and enhance constitution. During production processes, all the raw materials are fully used, the lemon juice is used for color protection, the lemon residues and actinidia kolomikta fruit peels are used for manufacturing the enzyme clear liquid, the mixed residues of the left actinidia kolomikta fruit peels and lemon residues are beat into slurry, the fruit jam is added, and the mixture can improve the vitamin C content and dietary fibers of the fruit jam and is high in resource utilization rate. The actinidia kolomikta fruit seeds are ground and crushed refinedly, then the fruit jam is added, the delicate mouthfeel, color and luster of the fruit jam are increased, hard shells of the actinidia kolomikta fruit seeds are broken, and the fruit jamis more easily digestible.

The invention discloses fermented red pitaya wine, pitaya brandy and a production method thereof. The method includes: integrally crushing red pitayas, and adding pectinase for enzymolysis; adding yeast, yeast nutrients, vitamin C and chitosan to realize mixed fermentation; after fermentation is in full play, performing low-temperature fermentation through maceration, and carrying out aging, purifying, oak powder treatment, freezing and sterilization aftertreatment to obtain the fermented red pitaya wine; subjecting the prepared original wine to crude distillation and rectification, storing and aging to obtain red pitaya brandy. Whole-fruit fermentation is adopted, technical simplicity and low equipment input cost are realized, and the comprehensive utilization rate of red pitayas is increased; the red pitaya wine is rich in fruity aroma, rich and full in texture, stable in the presence of light, thermal and the like and free of fading, suspensions, precipitates and turbidity after normal-temperature placement over one year; the pitaya brandy is unique in nutrient and aroma, prominent in typicality and superior in quality.

The present invention relates to a method for pretreating green coffee beans before roasting to improve flavor and taste of coffee; green coffee beans pretreated by the method; a method for preparing a coffee extract including extracting the thus-prepared green coffee beans with hot-water; and a coffee extract prepared by the method.According to the pretreatment method of the present invention, coffee can be prepared with improved taste and flavor, increased extraction efficiency, and a reduced amount of carcinogenic materials, and thus the method of the present invention can be widely applied in the coffee industry.

The invention discloses a preparation method of ultrahigh-pressure freshness keeping gastrodia elata. The preparation method comprises the steps that dug fresh gastrodia elata is subjected to mud removal, cleaned and then cut into slices by adopting an automatic gastrodia elata slicing machine; antioxidant processing is conducted by adopting an automatic and cyclic spraying antioxidant processor, heat processing is conducted by adopting a microwave heat food blow-drying machine, packaging processing is conducted by adopting a full-automatic continuous stretching vacuum packaging machine, the packaged gastrodia elata is delivered into an ultrahigh-pressure gastrodia elata processor through a sanitary pump, an ultrahigh-pressure chamber is automatically sealed, an ultrahigh-pressure medium is injected, and ultrahigh-pressure processing is conducted; quality inspecting and packaging are conducted, and then the ultrahigh-pressure freshness keeping gastrodia elata is obtained. According to the preparation method, the fresh gastrodia elata is processed through an ultrahigh-pressure processing technique, therefore, the freshness keeping effect is achieved, the quality of the fresh gastrodia elata in the quality guarantee period is improved, and color and luster, freshness, tenderness and smoothness are guaranteed.

The invention discloses a method for preparing purple sweet potato and mulberry instant powder. The method comprises steps as follows: fresh mulberries and purple sweet potatoes are taken as raw materials, firstly, a purple sweet potato enzymatic hydrolysate is prepared from the purple sweet potatoes through drying, smashing, gelatinization and enzymolysis, and a mulberry juice is prepared from the mulberries through washing, smashing and juicing; then the purple sweet potato enzymatic hydrolysate and the mulberry juice are evenly mixed, and the instant powder is prepared through steps including clarification, filtering, concentration, low-temperature continuous vacuum drying, smashing and the like. Compared with existing technologies for preparing mulberry powder or purple sweet potato powder, the method has the characteristics of being energy-saving, environment-friendly and pollution-free, realizing vacuum continuous production and high yield and the like; bonding, charring and the like of the mulberries during drying are effectively prevented, the instant powder is naturally purple, has nutrients of both the purple sweet potatoes and the mulberries and has good instant solubility.

The invention discloses an effervescent tablet of perilla frutescens. , vitamin C and collagen peptide; the perilla effervescent tablet of the present invention is a new type of solid food with sweet and sour taste, unique flavor, certain nutritional value and health-promoting effect, convenient to eat and easy to carry; the present invention has important technical Reference value and broad market development prospects.

The invention discloses a preparation method of instant black-bone chicken legs with pickled chili peppers, and belongs to the technical filed of food processing. The preparation method of the instant black-bone chicken legs with the pickled chili peppers comprises the following steps: selecting healthy qualified fresh or frozen black-bone chicken legs; washing the selected black-bone chicken legs, and carrying out pre-pickling treatment; cooking the pre-pickled black-bone chicken legs in water with spices and edible salt until the black-bone chicken legs are 60-70% cooked; soaking the cooked black-bone chicken legs in compound pickled-chili-pepper spice liquid for 2 days, wherein the compound pickled-chili-pepper spice liquid is prepared by compounding pickled chili-pepper liquid and concentrated spice liquid, the pickled chili-pepper liquid is prepared by fermenting capsicum frutescens by using probiotics, and the concentrated spice liquid is mainly prepared by cooking medicine-and-food-homologous spices mixed according to a certain proportion with water and then concentrated by 10 times; adding green preservatives into the soaked black-bone chicken legs, and carrying out soaking treatment; and then, carrying out vacuum packaging, curing, sterilizing, rapid cooling and packaging, so that the instant black-bone chicken legs with the pickled chili peppers are prepared. The instant black-bone chicken legs with the pickled chili peppers disclosed by the invention are fresh and tender in taste, appropriate in saltiness, sour, hot and refreshing in flavor; thus, the instant black-bone chicken legs with the pickled chili peppers are capable of stimulating appetite. The protein contents of the instant black-bone chicken legs with the pickled chili peppers are 18.0% or higher, and the nutritional values and the health-care values of the instant black-bone chicken legs with the pickled chili peppers are very high.

The invention provides a roselle tea drink which is characterized by comprising, by weight, 5-13% of roselle calyx juice, 1-2% of honey, 1-5% of cane sugar, 0.1-0.4% of salt, 0.2-1.6% of lemon juice, 0.03% of potassium sorbate, 0.01% of sodium hexametaphosphate, 0.01% of vitamin C, and the balance water. The roselle calyx juice serves as the raw material and is rich in nutrition, the cane sugar, the honey and the salt are added, strong sour flavor of the roselle calyx juice is improved, and meanwhile, the sodium hexametaphosphate and the vitamin C are added, and accordingly the taste of the drink is better. The roselle tea drink has the functions of clearing summer heat, producing saliva and slaking thirst, promoting appetite, eliminating dyspepsia, promoting digestion, scavenging free radicals, being antioxidant and lowering lipid and blood pressure. The potassium sorbate is added, and the expiration date of the drink can reach 12 months.

By treating cheese or cheese curd with an acid to thereby reduce the calcium content and then drying, the drying period can be largely shortened in the course of producing cheese and, moreover, it becomes possible to obtain a dry cheese which has a uniform tissue, a gummy, elastic and unique texture, a fresh cheese flavor and a favorable sourness and shows good keeping qualities.

Provided is a soluble coffee, including: a dried coffee extract; and a roasted coffee bean fine powder, in which the soluble coffee has a mass ratio of acetic acid (B) to malic acid (A), [(B) / (A)], of 2.9 or less.

The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

The honey-wolfberry fruit vinegar is prepared with vinegar, black plum juice, wolfberry fruit, cassia, astragalus root, licorice, Xianggu mushroom, honey, sweetener and calcium acetate. The preparation process includes soaking wolfberry fruit, cassia, astragalus root, licorice and Xianggu mushroom in vinegar to extract, water extracting the filter residue, heating and dissolving sweetener, calcium acetate and black plum juice, mixing with honey via stirring, vacuum concentration, filtering, packing and other steps. The honey-wolfberry fruit vinegar contains several kinds of sour agents and is gentle, mellow and delicious and may be used as beverage directly.

The invention discloses a light fresh scent seasoner and a preparation method thereof. the light fresh scent seasoner is prepared from the following raw materials in parts by weight: fruit wine yeast powder, honey peach, lettuce juice, rock candy, chamomile flower, papain, mushroom, pickled leaf mustard, lotus leaves, tea leaves, skimmed milk, edible salt, xylitol, sesame oil, bay leaves and right amount of water. Pickled vegetable has good delicious taste and sour and is a good appetizing material, and a person always lick chops when seeing the pickled vegetable; and in the light fresh scent seasoner, the pickled vegetable, the tea leaves and the bay leaves are mixed and fired firstly, aromatic ester in plants can overflow at high temperature, and then mixing and decocting are carried out, so that aromatic ingredients are dissolved into water, and due to no addition of any animal food ingredient, the prepared seasoner has a health-preserving effect and also has the effects of improving staple food taste and improving digestion.

The invention relates to miracle fruit and wild jujube juice and a preparation method thereof. The miracle fruit and wild jujube juice is prepared from the following raw materials in parts by weight: 5 to 8 parts of miracle fruit juice, 6 to 12 parts of wild jujube juice, 1 to 3 parts of semen ziziphi spinosae extracting solution, 1 to 2 parts of miracle fruit pulp, 1 to 2 parts of wild jujube pulp and 50 to 80 parts of purified water. By means of the principle that taste change protease in the miracle fruit can change human taste sense, under the conditions that no cane sugar and no sweetening agent is added into the miracle fruit and wild jujube juice, original flavor of the wild jujube juice is not covered and no other peculiar smell is brought, the original acor taste of wild jujube is improved. Furthermore, a low-temperature pasteurizing mode is utilized to reduce juice color and nutrient loss in a sterilizing process and reduce damage to activity of the taste change protease in the miracle fruit. In addition, the miracle fruit pulp and the wild jujube pulp are added, so that beverage drinking taste is further enriched.

Phyllanthus emblica brown sugar and a preparation method thereof are disclosed, wherein the phyllanthus emblica brown sugar is prepared from brown sugar cooked syrup having a mass fraction of not lessthan 80% and phyllanthus emblica extract concentrated paste having a mass fraction of not less than 5%; the concentration of the brown sugar cooked syrup is 90-93 Bx, the brown sugar cooked syrup isprepared by decocting sugar cane juice or adding water into brown sugar to decoct; and the phyllanthus emblica extract concentrated paste is obtained by extracting fresh Phyllanthus emblica. The the phyllanthus emblica brown sugar is rich in nutrients, moderate in sweet and sour taste, long in aftertaste, not easy to allow people to get hot and dry, and convenient to eat.

The invention discloses sea-buckthorn juice with low content of sugar and high content of dietary fibers and mainly relates to the field of food science and engineering. The juice comprises a main material and auxiliary materials, wherein the main material is mixed fruit juice consisting of sea-buckthorn raw pulp, stevioside and sea-buckthorn soluble dietary fibers; the auxiliary materials comprise fruit juice enzymes, cellulase, a stabilizer, D-sodium isoascorbate and malic acid. The juice has the advantages that through selection and proportioning of the sea buckthorn juice with the low content of sugar and the high content of dietary fibers, the ingested calories of drinkers are reduced, and a compound dietary-fiber beverage with abundant nutrients and a great mouthfeel is obtained.

The invention discloses a production method of activated probiotics fermented fast-food rice-flour noodles. The production method comprises the steps of crushing rice; feeding water; mixing; preparing a dough; pressing the dough into thick sticks; steaming without contacting with water; pressing the thick sticks into thin strips; spraying to inoculate activated probiotics strains; weighing; packing into a box; feeding a seasoning packet; charging nitrogen; sealing for fermentation. The production method of the activated probiotics fermented fast-food rice-flour noodles has the advantages that the toughness and the taste of sour with flavor of rice-flour noodles are improved, and the activity of probiotics can be kept.

The invention relates to a method for producing a rose vinegar drink. The method comprises the following steps that (1) flower bases and flower pistils of picked fresh organic edible roses are removed, and only petals are reserved for standby application; (2) a superior white rice vinegar stock solution and polycrystal rock candy are selected, 0.8-1.1 parts of the rose petals are poured into 4-6 parts of the white rice vinegar stock solution by weight, 2.5-3.5 parts of the rock candy is added by weight, and after seeping, brewing and soaking are performed for 20-25 days, all nutrient substances of the roses are completely separated out and brewed into the vinegar; (3) after the rose petals are completely whitened, the petals are filtered out several times, rose residues are coarsely filtered, and liquid is finely filtered to prepare the high-concentration and pure raw juice of the rose vinegar drink; (4) the raw juice of the rose vinegar drink and purified water are diluted according to a weight ratio of (0.8-1.1): (9.5-11.5), after dilution is completed, 0.2-0.4% of white sugar, 0.1-0.3% of salt, 0.03-0.05% a food preservative and 0.1-0.3% of citric acid are added by weight, uniform mixing is carried out, and the rose vinegar drink is obtained. The rose vinegar drink is light rosy liquid, has light vinegar scent and rose scent, is palatably sweet and sour, has distinct rose fragrance, is rich in flavor, and has a long aftertaste.