317results about How to "Improve taste and flavor" patented technology

The invention relates to a nutrient healthcare product and a method for preparing the same, in particular to a compound vegetable healthcare product and a method for preparing the same. The compound vegetable nutrient powder of the invention consists of the following components in part by weight: 0.1 to 100 parts of dried vegetable powder, 0 to 10 parts of alga-type plant regulating powder, 0 to 96 parts of auxiliary component, 0 to 5 parts of natural flavoring agent and 0 to 5 parts of food additive. The preparation method adopts a simple production process and is suitable for industrialized production, and the product prepared by the method is rich in nutrition and stable in quality, meets the demands of people on various nutrients, regulates the intestines and stomach, improves enterogastric peristalsis, enhances in vivo metabolism of sulfur-contained substances, avoids the adverse effects of human body caused by malnutrition and unbalanced nutrition and prevents and helps to treat diseases such as ulcerative stomatitis, diabetes and constipation. The product has also the advantages of convenience for carrying and long storage period.

The invention provides a milk tea beverage containing fruit and vegetable grains and a production method thereof. Based on the total weight of the milk tea beverage, 1%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and/or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

Tobacco material is reduced in stimulus and pungency in its smoking stage by decreasing a content of a colored acidic water-soluble polymer substance.

The invention discloses fruit grain solidification type yoghourt. The fruit grain solidification type yoghourt is prepared from white granulated sugar, whey protein powder, casein powder, single cream, a compound stabilizing agent, fruit grains, bacteria and raw milk serving as raw materials; the fruit grain solidification type yoghourt is thick and fine in taste, pleasant in fragrance, low in stabilizing agent content and high in stability; the fruit grains are all suspended in the yoghourt, so that the yoghourt is very popular with consumers. The invention further provides a preparation method for the fruit grain solidification type yoghourt. According to the preparation method, milk is stirred, demulsified and secondarily homogenized after being fermented and solidified, and then the fruit grains are added, so that the fruit grains can be suspended in the yoghourt uniformly; then, the yoghourt is refrigerated for 10 to 12h at 2 to 6 DEG C, so that the texture of the yoghourt is reconstructed to recover the texture of solidification type yoghourt, and finally, the solidification type yoghourt in which the fruit grains are suspended uniformly is formed; compared with the conventional fruit grain solidification type yoghourt, the yoghourt has the advantages that the stability is higher, and meanwhile, the taste and the flavor are better.

The invention provides a composition for resisting helicobacter pylori and an application of the composition. Each 100g of the composition comprises the following active components according to the content: 5-20g of inactivated lactobacillus reuteri, 0.1-1g of inactivated lactobacillus paracasei, 1.5-25g of bifidobacterium animalis viable bacteria, 1.2-20g of lactobacillus rhamnosus, 5-10g of hippophae rhamnoides fruit powder, 0.1-1g of a broccoli seed aqueous extract, 20-30g of fructo-oligosaccharide and 10-70g of lacitiol. According to the composition, the inactivated lactobacillus reuteri,the inactivated lactobacillus paracasei, the hippophae rhamnoides fruit powder, the broccoli seed aqueous extract, the fructo-oligosaccharide and the lacitiol are prepared into a specific compositionformula together, and the formula not only can well prevent and treat bacterial infection of gastrointestinal tracts and bacterial infection of oral cavities, particularly concurrently has better mouth feel flavor, and is green and healthy due to no addition of seasonings of essence and the like.

The invention discloses noni health-care wine which is characterized by being prepared by soaking noni, radix glycyrrhizae preparata, bighead atractylodes rhizome, poria cocos and cassia bark in base wine. The noni health-care wine has functions of removing free radicals from a body and enhancing immunity of the human body.

The invention provides oil-tea camellia food and a preparation method thereof. The oil-tea camellia food is prepared by the following ingredients by weight: 20-25g organic green tea, 24-26g vegetable oil, 35-45g rice, 24-26g soybean, 20-25g peanut, 20-25g sesame, 15-20g walnut, 15-20g fig, 5-10g medlar, 5-10g pumpkin seeds, 3-5g bruised ginger, 3-5g coriander, 3-5g lentinus edodes, 80-100g purified water and 1-3g condiment. According to the oil-tea camellia food and the preparation method thereof, several nutritional food materials such as the organic green tea, the rice and the soybean are collocated for eating, so that a nutritional value of the oil-tea camellia food is enriched; a human body can fully digest and absorb nutritional substances; a taste flavor and fresh preservation performance of the oil-tea camellia food are improved; and the oil-tea camellia food is simple to prepare, and convenient and quick to make.

The invention discloses Chinese yam, lily, wheat and jujube tea and a preparing method thereof. The Chinese yam, lily, wheat and jujube tea is composed, by weight, of 20-30 parts of Chinese yam, 10-12 parts of silver dish, 20-30 parts of lily, 30-35 parts of light wheat, 15-20 parts of red jujube, 3-5 parts of plum blossom, 4-6 parts of schisandra chinensis, 3-5 parts of rehmannia leaf, 3-4 parts of litchi pericarp, 6-8 parts of white sugar, 15-20 parts of pomegranate wine, 20-30 parts of rice bran, 15-20 parts of lotus seed powder and 3-5 parts of pomegranate seed oil. According to the prepared Chinese yam, lily, wheat and jujube tea, the rice bran is processed and cured, the healthcare functional components are merged, the taste and the flavor of the Chinese yam, lily, wheat and jujube tea are improved and adjusted, the rice steam flavor is achieved, the tea is organically combined with tea drinks, assimilation of a human body is facilitated, and the Chinese yam, lily, wheat and jujube tea has the effects of nourishing the spleen and the stomach, regenerating the body fluid, benefiting the lung, tonifying the kidney, inducing astringency, quenching thirst and soothing the nerves.

The invention discloses a production method of pasture fresh milk, comprising the following steps: (1) selecting fresh cow milk; (2) checking and accepting; (3) degassing; (4) clarifying the cow milk; (5) performing standardization; (6) blending, preheating and homogenizing; (7) performing plate-type pasteurization; (8) cooling and homogenizing; (9) performing aseptic packaging. The high-quality fresh milk in an own pasture breeding base is adopted as a base material, so the raw material source is natural and safe; in a production process, before a low temperature heat treatment sterilizing technology is adopted, bovine lactoferricin and a protein protectant are blended for the cow milk, so that the raw material protein heat resistance can be improved, denaturation by heating is not easy to cause, and meanwhile the mouthfeel and flavor of the raw material are improved; the bovine lactoferricin and the protein protectant further have the health efficacy of resisting bacteria and a synergistic effect, destroy nutrient components of the milk at a minimum level, have multiple bactericidal and antibacterial effects, and prolong the shelf life of the milk.

The invention discloses a brewing method of antrodia camphorata red-yeast yellow wine. The brewing method comprises the following steps: (1) soaking and stewing glutinous rice, and spreading for cooling the glutinous rice; (2) soaking and draining red yeast rice; (3) fermenting wheat koji, wine yeast, the glutinous rice, the red yeast rice and auxiliary raw materials in a container; (4) adding an antrodia camphorata culture after fermenting for a certain duration by an addition amount of 0.5-3% in terms of the mass of the red-yeast yellow wine; uniformly stirring and continuing to ferment; (5) squeezing, filtering and blending; and (6) clarifying and boiling obtained wine, and filling the obtained wine into a jar for aging. The adopted antrodia camphorata culture contains various active components and abundant enzyme systems, and the antrodia camphorata culture is safe and non-toxic, capable of enhancing the nutrition and the functionality of the yellow wine and capable of simultaneously promoting the saccharification and fermentation of the yellow wine. The antrodia camphorata red-yeast yellow wine prepared by the method disclosed by the invention contains Antrodin C which can reach up to 60.4mg/L to the greatest extent as well as Antroquinonol which can reach 12.3mg/L, and the yellow wine is mellow in taste; meanwhile, the yellow wine has bright color and the special fragrance of antrodia camphorata; and the yellow wine has good healthcare functions such as protecting liver and the like.

The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof.

The invention discloses a lonicera japonica rose tea and a preparation method thereof. The lonicera japonica rose tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 20-25 of rose, 10-15 of lonicera japonica, 4-6 of lophatherum gracile, 3-4 of lavender, 3-6 of cushaw vine, 4-6 of olive leaf, 6-8 of pineapple leaf, 8-12 of hawthorn, 4-6 of ginkgo leaf, 3-5 of cassia seed, and 8-10 of brown sugar. According to the lonicera japonica rose tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The lonicera japonica rose tea is convenient to store and eat, can be drinkable after brewing, has light yellow and transparent tea color, is sweet and mellow, has the efficacy of refreshing people and benefiting intelligence, nourishing yin and clearing heat, helping produce saliva and slake thirst, promoting the circulation of blood and maintaining beauty, losing weight and reducing fat, etc., and is beneficial to body health.

The invention relates to the technical field of food production, and provides a tea flavor swimming bladder collagen jelly which comprises components including tea juice collagen liquid, citric acid and white granulated sugar, wherein the specific proportion is as follows: the dosage of the citric acid is 0.04-0.08g and the dosage of the white granulated sugar is 4-12g in per 100ml of tea juice collagen liquid; the tea juice collagen liquid contains a swimming bladder collagen extracting solution, oolong tea juice and agar sol with the volume ratio of 1:(1-4):(2-5). The tea flavor swimming bladder collagen jelly is capable of effectively utilizing swimming bladder which is taken as waste during aquatic product processing, protects the environment, is capable of increasing the additional value of aquatic products, is good in taste, does not contain additives such as pigment, and is healthy and safe; nutritional ingredients are easily absorbed.

The invention discloses a natural plant stabilizer for beverage products as well as a formulation method and application of the natural plant stabilizer. The stabilizer is prepared by mixing the following components: 1 L of concentrated semen coicis milk, 70-90 g of okra colloid polysaccaride and 50-70 g of Chinese yam colloid polysaccaride; or 2 L of concentrated semen coicis milk, 2 L of concentrated buckwheat saccharificaiton liquid, 1 L of concentrated maize juice (or aloe juice, cactus juice), 800-1200 g of okra colloid polysaccaride and 600-850 g of Chinese yam colloid polysaccaride. One or more of water and cooked nut and coarse cereal powder, or cooked medical materials of homology of medicine and food, or preprocessed fruits and vegetables are added according to a certain percentage as needed to prepare a beverage product. In the invention, natural plant materials are utilized to develop a series of purely natural plant stabilizers, and with the adoption of the stabilizer, the technical problems of layering, flocculation and precipitation in the beverage products are solved. In addition, the prepared stabilizer is rich in a plurality of vitamins, amino acids, polysaccarides and beneficial microelements, has the efficacy of nutrition and health care, and is a natural, safe, nutritious and healthy stablization additive for the beverage products. Furthermore, the natural plant stabilizer can be directly formulated into natural plant beverage products with unique color and flavor.

The invention discloses a quick-freezing pumpkin pie which is prepared from the following raw materials in parts by weight: 18 parts of water, 25 parts of glutinous rice flour, 22.5 parts of wheat starch, 1 part of modified cassava starch, 20 parts of pumpkin syrup, 0.5 part of palm oil, 10 parts of white granulated sugar, 0.01 part of ethyl maltol, and 0.1 part of beta-carotene. The quick-freezing pumpkin pie disclosed by the invention can be used for maintaining the color, flavor and fluffy degree of the pumpkin pie and achieving the effect of first cooking, and meets the requirements of customers for the pumpkin pies.

The invention discloses nutritional health-maintaining porridge and a preparation method thereof. The nutritional health-maintaining porridge is prepared from the following raw material ingredients in parts by weight: 20-30 parts of glutinous rice, 40-50 parts of pearl barley, 5-10 parts of white lablab beans, 10-30 parts of mung beans, 4-10 parts of walnut kernels, 8-10 parts of pumpkin seed kernels, 6-12 parts of red dates, 5-10 parts of lotus seeds, 5-10 parts of longan, 5-10 parts of lilium brownie, 20-30 parts of peanuts, 3-8 parts of honey, 5-10 parts of table salt and 1000-1500 parts of water. The nutritional health-maintaining porridge is prepared by steps of washing, boiling, mixing, stewing and packaging. The nutritional health-maintaining porridge has the effects of tonifying spleen and stomach, tonifying qi and tonifying kidney, and nourishing blood and calming the nerves; and the nutritional health-maintaining porridge is suitable for treating insomnia, weakness, fatigue and puffiness, diarrhea, thirst, cough and less phlegm and the like, has high nutritional value and good taste and flavor, and has a simple production process.

The invention provides theabrownin chocolate. The theabrownin chocolate is prepared from cocoa butter and theabrownin tea sugar powder, the additive amount of the theabrownin tea sugar powder is 3-30% (m/m) of the amount of the cocoa butter, and the content of theabrownin in a theabrownin chocolate finished product is 0.9-15.6%. The preparing method of the theabrownin chocolate includes the following steps that aspergillus niger is used for liquid-state fermentation of green tea water extract, cane sugar is added to continue fermentation, a theabrownin tea sugar solution is obtained through filtering, 95% edible alcohol with the volume 3-4 times that of the theabrownin tea sugar solution is added and stirred, the mixed solution stands and is centrifuged and filtered to obtain theabrownin tea sugar powder crude extract, the theabrownin tea sugar powder crude extract is dissolved with a 20%(v/v) edible alcohol water solution, and the theabrownin tea sugar powder is obtained through decompression concentration and vacuum drying; finally, the theabrownin tea sugar powder is added into the liquid-state cocoa butter and mixed and homogenized. The chocolate product can effectively reduce absorption of the cocoa butter by the human body, meanwhile, original mouthfeel, color and luster of the chocolate are not changed, and the problem that a chocolate product has high calorie is effectively solved.