17results about How to "Improve taste quality" patented technology

The invention relates to a double-channel movable water outlet device of a coffee machine, which comprises a water outlet main body and a water outlet movable seat, and the water outlet main body is fixed with a coffee machine main body; the water outlet movable seat is arranged in the water outlet body, slides vertically and is limited, the top of the water outlet movable seat is connected with the water outlet upper cover in a sealed mode, the water outlet upper cover is provided with a first channel and a second channel, and the interior of the water outlet movable seat is divided by a partition plate into a first inner cavity and a second inner cavity which correspond to the first channel and the second channel respectively. After the water outlet movable seat is connected with the water outlet upper cover, the top of the first inner cavity and the top of the second inner cavity are sealed and separated, and a first water outlet and a second water outlet corresponding to the first inner cavity and the second inner cavity respectively are formed in the bottom of the water outlet movable seat. The double-channel coffee cup is provided with a separated double-channel structure, coffee and hot water are used independently, odor tainting influences are avoided, the height position of the water outlet is adjustable, the double-channel coffee cup is suitable for the water receiving heights of different drinking utensils, water splashing is prevented, and use is convenient and safe.

The invention discloses a method for delaying aging and retrogradation of refrigerated rice by combining a cooking-prior-to-steaming process with a magnetic field, and belongs to the technical field of food processing. The method comprises the following steps; treating the raw materials, boiling, steaming, and refrigerating with assistance of a magnetic field. According to the method, a certain amount of starch is washed away through a cooking process, water is promoted to permeate into rice grains to participate in starch gelatinization, finished rice with fluffy rice grains and tender taste is obtained through a steaming process, and the retrogradation and rearrangement process of rice starch molecules in the refrigeration process is delayed through magnetic field assisted refrigeration. The cooking and steaming process is combined with the magnetic field to assist refrigeration for cooperative treatment, and aging and retrogradation of the rice in the refrigeration process can be effectively delayed. The method disclosed by the invention is simple in process, and the prepared rice has lower retrogradation degree under the same storage condition, and has the advantages of low hardness, good viscosity, better taste quality and longer shelf life.

The invention discloses a preparation method and application of soybean-dried orange peel fermented milk. The preparation method comprises the following steps: soaking soybeans, cooking, mixing with dried orange peel, grinding into thick liquid, performing ultrasonic treatment, and sterilizing to obtain a fermentation base material; mixing the fermentation base material with a leavening agent, and fermenting to obtain a fermented product; and carrying out after-ripening treatment on the fermented product to obtain the soybean-dried orange peel fermented milk. Through formula optimization, the dried orange peel and the soybeans are added for mixed fermentation, so that the flavor of the soybean milk is improved; the dissolution rate of soybean protein can be effectively improved and the molecular structure and aggregation state of the protein can be changed through a treatment mode of combining a damp-heat method and a hot grinding method, and milk droplets can be effectively formed by adding vegetable fat before fermentation and then carrying out ultrasonic treatment, so that the texture of the fermented milk is improved, the retention rate of flavor substances is increased, and the quality of the fermented milk is improved. And a relatively good micro-network structure can be formed, so that the hardness, the gel structure and the water binding capacity of the product are improved, and the taste and the quality of the product are improved.

The invention discloses a rice OsYUC12 / 13 / 14 polygene mutant as well as an encoding protein and application thereof. By simultaneously destroying biological functions of the encoding protein of three genes OsYUC12 / 13 / 14, the length of rice grains can be remarkably increased, and the content of rice apparent amylose can be reduced; the gene OsYUC12, the gene OsYUC13 and the gene OsYUC14 are knocked out at a fixed point at the same time through the CRISPR / Cas9 technology, a function deletion mutant is obtained, the length of rice grains is remarkably increased, the appearance quality of rice is improved, meanwhile, the apparent amylose content is remarkably reduced, and the eating quality of the rice can be improved; the new function of the rice YUCCA gene family OsYUC12 / 13 / 14 mutant provided by the invention provides a candidate gene for plant breeding, and also provides a potential application value in the aspect of improving the rice yield and quality.

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

The invention belongs to the technical field of food essence, and particularly relates to a method for preparing Qingyuan chicken flavor seasoning emulsion through ultrasonic and Maillard reaction. According to the preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the invention, the chicken skeleton is used as a raw material, protein in the chicken skeleton is decomposed into small molecule peptide through a two-step enzymolysis method, and then more flavor precursor substances are generated by adopting a microbial fermentation technology, so that the bitter taste of the seasoning emulsion can be reduced; meanwhile, the Maillard reaction efficiency is improved by adopting ultrasonic-assisted heat treatment; and finally, an emulsifier with specific components is added. The Qingyuan chicken flavor seasoning emulsion prepared by the invention has the advantages of strong chicken flavor, mellow taste, lasting flavor and high storage stability, and has great market value.

The invention relates to the technical field of instant food production, and discloses a making process of a convenient mushroom hotpot, which comprises the following steps of: firstly, selecting basic mushrooms of which the first type is shiitake mushroom, coriaria sinica, pleurotus citrinopileatus, black fungus, pleurotus cornucopiae, velvet antler mushroom, cordyceps flower and hericium erinaceus, and the second type is tremella aurantialba and bamboo fungus; cleaning and removing impurities, adding water into the first type of mushrooms, heating at 100-120 DEG C for 30 minutes, adding the second type of mushrooms, and continuously heating for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; and after solid-liquid separation, adding seasonings into the mushroom stock soup, heating to prepare a mushroom soup bag, sealing the cooked mushrooms to form a mushroom bag, and packaging the mushroom soup bag and the mushroom bag together to obtain the product. According to the scheme, the problems that basic mushroom combination of an existing convenient mushroom hotpot is not clear, the taste and the umami are insufficient due to the fact that heating is not conducted according to characteristics differentially, and the flavor is poor due to the fact that mushroom soup is not original soup are solved, and the product is convenient to eat and stable in quality.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

The invention provides a clear and strong flavor type white spirit and a brewing method thereof. The brewing method of the clear and strong flavor type white spirit comprises the following steps: adding grain flour into long-fermentation-period strong flavor type fermented grains for moistening grains, adding steamed rice husks, and distilling to obtain strong flavor type distillers' grains and strong flavor type raw wine I; distilling the Sichuan fen-flavor fermented grains to obtain fen-flavor distillers' grains and fen-flavor raw wine II; the strong-flavor vinasse is subjected to acid brewing, out-of-steamer, water metering, airing and cooling, and wine brewing koji is added for heap fermentation; cooling the fen-flavor distillers' grains and adding wine brewing yeast; mixing the strong-flavor distillers' grains subjected to stacking fermentation with the fen-flavor distillers' grains added with the wine brewing yeast, and fermenting in a cellar; and distilling the fermented mixed distillers' grains to obtain the wine, thereby obtaining the clear and strong flavor type raw wine III. The Sichuan-style fen-flavor vinasse can partially replace rice husks, the brewing cost is reduced, the alcohol cleanliness of a wine body is increased, the problem that fusel oil is high when the Sichuan-style fen-flavor vinasse is independently produced is solved, and the problem that long-fermentation strong-flavor vinasse is difficult to produce wine is also solved.

The present invention relates to the field of aquatic product freezing technology, specifically to a device and method for ultrasonic-assisted quick freezing of aquatic products, wherein the device for ultrasonic-assisted quick freezing of aquatic products comprises a freezer with a door on the front side, a partition is fixed near the inner top wall of the freezer, an atomizing mechanism is arranged above the partition in the freezer, a mounting sleeve with the bottom opening facing downward is arranged below the partition, an ultrasonic generating device is arranged in the mounting sleeve, the atomizing mechanism is used to atomize water into fine droplets and then transport them into the mounting sleeve, and the ultrasonic generating device is used to generate ultrasonic waves to cavitate the water droplets in the mounting sleeve. The present invention uses ultrasonic waves to evenly attach fine droplets to the outer surface of the aquatic product, and continuously forms tiny bubbles with high energy state in the fine droplets, which absorb surrounding heat and collapse rapidly, improve heat transfer efficiency, accelerate the transfer of cold in the frozen air to the surface of the aquatic product, and thus accelerate the freezing speed of the aquatic product.

The invention provides an inapplicable tobacco leaf extract for heating cigarettes. A preparation method of the inapplicable tobacco leaf extract comprises the following steps: 1) picking and collecting inapplicable tobacco leaves in a field; 2) pretreatment of inapplicable tobacco leaves: filling the inapplicable tobacco leaves in the field into drying equipment, reducing the moisture content of the inapplicable tobacco leaves in the field to 8%-16% through variable-temperature drying, and performing tendon removal and shredding on the dried tobacco leaves to obtain tobacco shreds for later use; 3) preparation of inapplicable tobacco leaf extract: 3.1, ethanol extraction and primary concentration; 3.2, alcohol precipitation and adsorption impurity removal; and 3.3, preparing the fluid extract. The invention belongs to the technical field of tobaccos, and provides a technology for drying tobacco leaves not suitable for heating cigarettes in the field and a preparation method of extracts, which do not need extraction of organic solvents except for enzymolysis or ethanol, have low requirements on equipment and reaction conditions, realize resource utilization of the tobacco leaves not suitable for the field, and are easy to popularize and apply on a large scale.

The invention discloses rail type preheating equipment and technology for continuous cooking of rice and flour products, and particularly relates to the technical field of rice and flour product cooking, the rail type preheating equipment comprises a supporting frame, a conveying mechanism is fixedly installed at the top end of the supporting frame, a cooking outer frame is fixedly installed at the top end of the conveying mechanism, and an auxiliary mechanism is fixedly installed at the bottom end of the supporting frame; the bottom end of the auxiliary mechanism is fixedly provided with a collecting hopper frame, the bottom end of the collecting hopper frame is fixedly provided with a waste discharge pipe, and the side, away from the cooking outer frame, of the auxiliary mechanism is fixedly provided with a cleaning mechanism. Compared with a traditional single-furnace steamer type steam heating mode, the equipment has the advantages that the multiple rice and flour products can be heated uniformly, the taste and the processing quality of the rice and flour products are improved, and the cooking efficiency of the rice and flour products is improved.

The application discloses a kind of production and processing equipment and processing method of quick-frozen fish fillet without pulp, it is related to fish fillet production and processing technical field, including workbench, the upper surface right side of workbench is fixedly installed with conveying table, the upper surface of conveying table is fixedly installed with U-shaped frame, the inside of the both sides of U-shaped frame is fixedly installed with fixed rod, the top of U-shaped frame is provided with pusher, by setting down pressure limiting assembly, when slice knife is vertically down inclined cutting when being driven by supporting frame, rack one is driven by supporting frame and moves down and drives pinion to rotate, pinion drives spur gear to rotate synchronously, spur gear drives rack two to slide vertically along the inner wall of limiting block two, so that the limiting plate at the bottom of rack two contacts the upper surface of fish fillet and applies vertical pressure before the cutting edge of slice knife, effectively overcome the horizontal component force generated by blade bevel, prevent fish fillet from being pushed back, so as to avoid the problem that slice is thick in front and thin in back or not cut, ensure that the thickness of each fish fillet is uniform, and section is complete.

The invention discloses a production method of frozen pears, which is characterized by comprising the following steps: (1) selecting pear fruits without mechanical damage and pest and disease damage, cleaning and wiping water for later use; (2) freezing the pear fruits obtained in the step (1) in an environment of-38 + / -1 DEG C for 20-24 hours; and (3) putting the frozen pear fruits in an environment of 4 DEG C, and unfreezing for 8-10 hours to obtain the frozen pears. The method is simple and high in efficiency, and the prepared frozen pears are high in nutritional value.

The present application relates to the technical field of bread crumb processing, and more specifically, to a preparation process of bread crumbs and a product thereof, comprising the following preparation steps: S1, softening butter and egg yolk, and then stirring flour, soybean oil, butter and egg yolk to form granular flour; S2, stirring and mixing brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, calcium alginate, an enhancer and water in an environment at a temperature of 1-5°C at a stirring speed of 100-200r / min, and then adding the granular flour to stir to obtain dough, and standing for standby use; S3, extruding the dough to expel air in the dough to obtain pre-treated dough; S4, standing the pre-treated dough, and then feeding the pre-treated dough into a twin-screw extruder for puffing to obtain a strip product. The bread crumbs prepared by the process can maintain a crisp feeling for a long time, and at the same time maintain a good taste, and the bran will not fall off during frying.

The utility model belongs to the technical field of cake processing, and particularly relates to oil spraying and baking equipment for cheese cake processing, which comprises a chain conveyor, a mold is conveyed on the chain conveyor, a support frame and a baking mechanism are respectively mounted on two sides of the mold, and a front oil spraying mechanism, a feeding mechanism, a rear oil spraying mechanism and a controller are mounted on the support frame. The front oil injection mechanism and the rear oil injection mechanism are the same in structure and are arranged on the front side and the rear side of the feeding mechanism correspondingly. The oil body quantitatively sprayed by the front oil spraying mechanism can form an isolating membrane between the cake and the mold, so that the adhesion possibility is reduced, and the cake is more complete and attractive during demolding; the oil body quantitatively sprayed by the rear oil spraying mechanism can form an oil film on the surface of the cake, so that the cake tastes finer, smoother and tender, the moist taste of the cake is kept, and the taste quality of the cake is improved; the use of the non-return plug can prevent the product quality from being influenced by the dripping of the raw materials in the oil injection and blanking processes.

The invention provides a preparation method of non-fried instant noodles, which comprises the following steps: A) mixing table salt, dietary alkali, a thickening agent, phosphate, pigment and water to obtain a saline solution; mixing glucose, amino acid substances, flavor type yeast extract, pig bone concentrated soup and water to obtain a seasoning aqueous solution; b) mixing flour, starch and vital gluten, and sequentially mixing and stirring the mixture with the saline solution and the seasoning aqueous solution to prepare dough; c) the dough is subjected to standing, dough standing, dough pressing, strip cutting and steaming curing in sequence, and cured noodles are obtained; and D) dispersing the cured noodles, atomizing the surfaces of the noodles, spraying rice oil, cutting off the noodles, and frying the noodles in air to obtain the novel non-fried instant noodles. The non-fried instant noodles provided by the invention are less in oil and healthy, and have good taste, fragrance and rehydration performance.