4results about How to "Increase body" patented technology

Disclosed is a non-alcoholic beer-taste beverage in which the total content of free carboxy methyl lysine (CML), free carboxy ethyl lysine (CEL), and hydroimidazolione-1 (MG-H1) derived from free methylglyoxal in the beverage is 160 ppb or more. The mellow feeling of the non-alcoholic beer-taste beverage is enhanced.

This invention discloses a tobacco extract, its preparation method, and its application, belonging to the field of tobacco flavoring technology. The preparation method includes: mixing water, propylene glycol, triethylene glycol, and glycerol into a quaternary composite solution, adding tobacco raw materials, glycine, glutamic acid, and alanine, and mixing thoroughly; obtaining a centrifuged clear liquid after extraction, which is then sequentially separated through a ceramic membrane, an ultrafiltration membrane, and a nanofiltration membrane; adding an organic acid to the membrane separation product, which is the tobacco extract. It can be used as a flavor enhancer in traditional cigarettes, significantly improving the richness, aroma, and satisfaction of the smoke; it can also be used directly as a base liquid for atomizing new tobacco products, without the need for adding large amounts of additional atomizing agents, producing sufficient and sustained smoke, with prominent tobacco aroma characteristics, a clean and comfortable aftertaste, and no irritation or sweetness.

The invention discloses a method for improving quality characteristics of cheese essence and a product, and belongs to the technical field of dairy products. The method comprises the following steps: mixing cheese curd, butter, water and emulsifying salt, and carrying out hot shear mixing to obtain a reaction matrix; performing ultrahigh-pressure treatment on the obtained reaction substrate to obtain a reaction substrate subjected to ultrahigh-pressure treatment; adding protease into the reaction substrate subjected to ultrahigh pressure treatment for enzymolysis reaction, performing enzymolysis after the reaction is finished, and then adding lipase for enzymolysis reaction; and after the enzymolysis reaction is finished, performing pasteurization for enzyme deactivation to obtain the cheese essence. According to the method disclosed by the invention, the microstructure of cheese curds can be effectively destroyed through ultrahigh-pressure pretreatment, so that proteins and fat embedded in the cheese curds are fully exposed, the contact area of enzyme and a substrate is greatly increased, extremely favorable conditions are created for subsequent enzymolysis reaction, and finally, the flavor strength and the richness of the cheese essence are remarkably enhanced; and the problem of monotonous flavor of a traditional process product is solved.

This invention discloses a denitrification process for preparing sweet white wine. The process steps are as follows: Grape pretreatment: Select fresh white grapes of uniform ripeness, manually remove rotten and diseased grapes, destem, crush, and extract juice using a press. Collect the juice and filter to remove pomace to obtain initial grape juice; Juice clarification: Quickly cool the initial grape juice to 3-5°C, add 30-35 mg / L pectinase and 40-60 mg / L sulfur dioxide, stir evenly, and let it stand for clarification for 24-36 hours. Take the supernatant as the fermentation liquid; Primary denitrification fermentation: Transfer the fermentation liquid to a fermentation tank, raise the temperature to 12-15°C, inoculate with wine yeast, control the fermentation temperature at 16-18°C, and stir 2-3 times a day; When the alcohol content of the fermentation liquid reaches 3.5% vol, add 0.4-0.5 g / L of chitosan-benzene complex. This invention's staged denitrification avoids the yeast stress response caused by adding a large amount of adsorbent at once, and significantly enhances the microbial stability of the wine.