75results 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.

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 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 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 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 provides a royal jelly and beeswax lozenge and a preparation method thereof, and relates to health care food. The problems of acor mouthfeel, easy melting and poor health care effect of the existing royal jelly lozenge are solved. The royal jelly and beeswax lozenge is prepared from the following ingredients including 81.7 to 87.3 percent of royal jelly freeze dry powder, 5.9 to 8.7 percent of beeswax powder, 3 to 6 percent of bee pollen, 2 to 4 percent of fruit powder, 0.5 to 1.3 percent of xylitol and 0.1 to 0.3 percent of citric acid. The preparation method comprises the preparation steps of (1) fast freezing royal jelly; performing crushing to obtain the royal jelly freeze dry powder; freezing the beeswax; performing crushing to obtain the beeswax powder; (2) uniformly mixing the royal jelly freeze dry powder, the beeswax powder, the bee pollen and the fruit powder; adding the xylitol and the citric acid; uniformly stirring the mixture by absolute ethyl alcohol to obtain a whole particle; (3) pressing the whole particle into a tablet; performing polishing to obtain a finished product. The royal jelly freeze dry powder is contained in the ingredients; the bee pollen and the fruit powder are also added; meanwhile, the beeswax is added, so that the acor mouthfeel of the royal jelly is improved; the melting time in the mouth is prolonged; the absorption by a human body is easy; the nutrition and health care effects are improved.

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 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.