41results about How to "Increase milk flavor" patented technology

The invention relates to a fructus cannabis beverage, which is mainly made from fructus cannabis and condensed milk, to which an appropriate amount of white sugar, emulsifier and stabilizer are added. A method for preparing the fructus cannabis beverage adopts a disc-type vegetable stuffing machine to grind the fructus cannabis, which can prevent fructus cannabis shells from being ground excessively and becoming nigrescent in color, so as to ensure that fructus cannabis slurry is pure white and closer to the primary color of milk slurry. The fructus cannabis beverage is simple in formula, convenient in making process, low in production cost and suitable for industrial production.

The invention relates to a method for preparing a milk flavor essence. The method comprises the following steps of: emulsifying, namely adding water or a nonaqueous solvent into a natural cream serving as a raw material and stirring preferably; performing pasteurization at the temperature of 85 DEG C for 5 minutes; performing enzymolysis by using 0.2 to 10 weight percent of lipase at the temperature of between 40 and 60 DEG C for 4 to 16 hours; and performing enzyme destruction at the temperature of 85 DEG C for 30 minutes. The invention also provides the milk flavor essence and a feed flavoring agent prepared from the milk flavor essence. The method for preparing the milk flavor essence has an ingenious design, and is easy and convenient to operate; the milk flavor essence prepared by the method can simulate the natural flavor of a dairy product; the flavor is authentic and natural; and the milk flavor essence has soft flavor and lasting smell; and the smell lasting capacity of the product is suitable, and the method is suitable for large-scale popularization and application.

The invention relates to a perfume composition comprising the constituents (by weight proportion) of the following raw materials, delta-dodecalactone 1, enhancing compounds 0.005-10, which is selected from one or combination of more than one of butanedione, n-Butyric acid, dodecanic acid, delta-docalactone, 4-methyl-5(bata- ethoxyl) thiazole. The raw materials can be added by carrier based on requirement, wherein the carrier is one or combination of more than one of glucose, starch, maltodextrin, 95% ethanol, distilled water and propylene glycol.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The present invention discloses cheddar cheeses with milk flavor and a preparation method thereof, and belongs to the technical field of dairy product processing. The cheddar cheeses are prepared by using raw milk as raw materials, the raw materials are subjected to pasteurization, the pasteurized raw materials are cooled, a fermentation agent is added into the cooled raw materials, lactobacillus plantarum CGMCC No. 12227 is used as a subsidiary fermentation agent, the materials are stirred evenly, the stirred mixture is put still until a pH is reduced to about 0.2, then chymosin is added to conduct curding, when the curding is finished, the curded mixture is subjected to curdled milk cutting, the cut curdled milk is heated, the heated curdled milk is stirred, whey is removed, the whey removed curdled milk is subjected to a stack fermentation, the fermented curdled milk is cut up, salt is added, the curdled milk is squeezed for molding, the molded curdled milk is vacuum packaged, the vacuum packaged curdled milk is aged, and other operations are conducted to obtain the cheddar cheeses. According to the present invention, the provided cheddar cheeses are prepared by adding the lactobacillus plantarum CGMCC No. 12227 having the ability of biacetylation synthesis as the subsidiary fermentation agent, which does not affect the various physical and chemical indicators of cheeses at the same time, and improves the smell and taste.

The invention relates to a cream and milk fat product flavoured by a two-enzyme method and a preparation method thereof. The method comprises the following steps: 1) centrifuging liquid state dairy product to obtain cream with degreasing milk and fat content being 5-85%, or using butter and a proper amount of water for complex formulation to obtain cream with appropriate concentration, or directly using dairy products such as milk, cheese, ice-cream, milk shake, raw cream and coffee mate; 2) heating the cream or other dairy products in the step 1) or precooling to 4-60 DEG C, adding 0.001-2 parts of lipase and 0.0005-1 part of phosphatidase based on 100 parts of raw material, performing enzymatic hydrolysis for 5 minutes to 4 hours, then heating to 70-121 DEG C for killing enzyme for 1-20 minutes to obtain the flavoured milk fat enzymatic hydrolysate or flavoured dairy product through enzymatic hydrolysis. The invention also provides an application of the milk fat enzymatic hydrolysate in baked food and dairy product such as milk, cream and ice-cream. According to the invention, the product fragrance and rich mouthfeel can be enhanced under condition that no food essence is added in the milk fat enzymatic hydrolysate.

The invention relates to a tofu pudding and a preparation method thereof. The tofu pudding is prepared from the following raw materials in parts by weight: 60 to 80 parts of soybean milk, 13 to 18 parts of unsalted butter, 10 to 15 parts of an egg white liquid, 4 to 8 parts of white granulated sugar, 5 to 10 parts of milk powder, 6 to 12 parts of caramel syrup, 0.5 to 2 parts of gelatin, 0.05 to 0.2 part of glucolactone and 0.1 to 0.2 part of a caramel pigment. The method comprises the following steps: carrying out pulp refining twice, centrifugal separation and pulp boiling to obtain the soybean milk; melting the gelatin, mixing the gelatin with the soybean milk, the unsalted butter, the egg white liquid, the white granulated sugar, the milk powder, the caramel syrup and the caramel pigment with stirring so as to obtain a preliminary mixed liquid; adding the glucolactone to the preliminary mixed liquid, and conducting uniform stirring to obtain a primary-processed tofu pudding; and heating the primary-processed tofu pudding tofu pudding at 90 DEG C for 30-50min, and cooling the pudding to 10 DEG C for 25-30min so as to obtain the tofu pudding. The tofu pudding prepared by adoptingthe above raw materials and the method has the advantages of a uniform texture, a stable structure, good flexibility, no soybean fishy smell and suitability for most people.

The invention relates to sucrose-free nut energy biscuits and a producing process thereof. The sucrose-free nut energy biscuits are prepared from, by weight, 150 parts of oat and nut mixed materials, 25-40 parts of butter, 40-50 parts of high-gluten flour, 15-25 parts of whole milk powder, 10-20 parts of maltitol and 10-15 parts of egg pulp. The sucrose-free nut energy biscuits are capable of supplementing all kinds of needed nutrient elements and promoting human metabolism and rich in nutrition and have healthcare value, and people are not prone to getting fat.

The invention discloses a component-reconstituted thick milk, and belongs to the technical field of dairy product processing. The protein content of the thick milk is 5-9% wt, and the fat content of the thick milk is 5-20% wt. The invention also discloses a preparation method of the thick milk, which comprises the following steps: (1) concentrating and separating the raw milk by using an RO (reverse osmosis) membrane or an evaporator to obtain a no.1 concentrated solution and a no.1 permeate; (2) performing centrifugal separation and online fat standardization on the raw milk to obtain skimmed milk and single cream; concentrating and separating the skimmed milk by using a UF/NF forward osmosis membrane to obtain a no.2 concentrated solution and a no.2 permeate; dividing the no.2 permeate into two parts, and respectively adding a stabilizer and buffer salt to obtain no.4 permeate and no.5 permeate; and dividing the single cream into two parts, and respectively adding an emulsifier and the enzymolysis milk fat to obtain no.3 single cream and enzymolysis milk fat-single cream; and (3) mixing, emulsifying and shearing the no.1 concentrated solution, the no.2 concentrated solution, the no.4 permeate, the no.5 permeate, the no.3 single cream and the enzymolysis milk fat-single cream to obtain a semi-finished product, and performing post-treatment to obtain the thick milk.

The invention discloses a lactobacillus paracasei and an application thereof, which belong to the technical fields of microbe and a microbial fermentation technology. According to the invention, a strain of Lactobacillus paracasei is separated and screened from a dairy product of yak, the Lactobacillus paracasei has a strong ability to produce 2,3-butanedione, after 24h of fermentation, the yieldof 2,3-butanedione can be as high as 759 [mu]g/kg; and the application of Lactobacillus paracasei to the preparation of sour cream can significantly enhance the milk flavor of the sour cream and improve the market competitiveness of sour cream.

The invention discloses a passion fruit milk beverage and a preparation method thereof. The passion fruit milk beverage is prepared from the following materials in percentage by weight: 10 to 20 percent of passion fruit juice, 5 to 8 percent of white granulated sugar, 0.05 to 0.2 percent of citric acid and the balance of milk. The passion fruit juice is prepared by the following method of (1) selecting ripe passion fruits without wormholes, after cleaning the passion fruits, cutting the passion fruits, and taking fruit pulp out; (2) adding alpha-amylase and pectinase into the fruit pulp, and adding pectinase into the fruit pulp to perform enzymolysis for 2 to 3 hours at 40 to 50 DEG C; and (3) centrifuging for 5 to 15 minutes at the rotating speed of 2,000 to 3,000r/min, and filtering to obtain the passion fruit juice. The passion fruit milk beverage disclosed by the invention has the special sour and sweet, and tasty and refreshing taste of the passion fruits as well as the mellow flavor of the milk. The milk fragrance of the milk can be added on the basis of retaining the special sour and sweet taste of the passion fruits.

The invention provides a nut and dried fruit bar and a production process thereof. Compared with the prior art, the nut and dried fruit bar organically combines smashed biscuits, smashed nuts and dried fruits, and the prepared product is rich in nutrient; meanwhile, in the production process, by means of multiple times of water spraying operation by means of a spraying kettle, material surfaces are wetted, the materials can not be added at a time, and it is avoided that the materials are wetted by water too much and the product taste is affected; meanwhile, the adhesiveness of the raw materials is higher, and it is avoided that crumbs are generated to affect the selling appearance and yield of the product. Due to the baking temperature and the time, the product taste is ensured, and nutrients are not lost; then, fire spraying is conducted through a fire spraying gun, the product is fired for 2-3 seconds, the combination of the materials is closer, crumbs can not be easily produced, obvious sugar particles or powder particles on surfaces can be fired and melted, and the product has a better selling appearance.

The invention discloses a convenience food of cheese fish balls and a preparation method thereof. The preparation method comprises the following steps of (1) killing fresh grass carp, removing impurities, carrying out deboning and dicing obtained fish; (2) pickling fish blocks, crab leg meat and octopus tentacles with salt, sodium bicarbonate and lemon juice; (3) boiling the octopus tentacles at low temperature; (4) mincing the pickled fish and crab leg meat, adding crab cream and roes and stirring the crab cream and the roes evenly; (5) carrying out hand or mold forming; (6) boiling fish balls at low temperature; (7) boiling the fish balls at high temperature; (8) drying the fish balls with high-temperature hot air; (9) wrapping the fish balls with cheese grains and carrying out heating and melting; (10) loading the fish balls into a packaging box; (11) densely spreading a cheese layer on the fish balls; (12) carrying out decorating and seasoning by using black pepper grains and broken sea sedge; (13) presenting a sauce packet accompanying an outer package of a product; and (14) sealing and refrigerating the product. The cheese fish balls prepared by the method can be instantly heated and eaten, and are complete in nutrition, rich in taste and suitable for the great majority of people for eating.

The invention mainly relates to the technical field of healthy breeding of livestock and poultry, and discloses a feed for piggies during first two week after weaning. The feed is prepared from the following raw materials of corn flour, middling, peanut meal, feather meal, sea buckthorn seed oil, traditional Chinese medicine powder, mineral powder, table salt, composite amino acids, animal multi-vitamin, bread yeast and lactic acid bacteria. The feed is rich in raw materials, balanced in nutrients and convenient to digest and absorb, and successfully helps the piggies to spend the weaning period, the diarrhoea rate is reduced to 3.4%, the daily gain reaches 672g, the breeding efficiency is obviously improved, and the economic returns are increased by 11.3%; tofu water is added, and yeast fermentation is performed, so that micromolecular fragrance and nutrient substances are increased, the palatability of the feed is improved, and the growth of the piggies is promoted; and after the yeast fermentation, the mineral powder, the composite amino acids and the animal multi-vitamin are added, and various lactic acid bacteria are inoculated for lactic acid fermentation, so that milk fragrance and nutrient components are increased, the weaning of the piggies is accelerated, the gastrointestinal tract health of the piggies is promoted, and the weight gain of the piggies is accelerated.

The invention discloses zero-trans fatty acid plant cream and a preparation method thereof, and belongs to the technical field of cream products, the zero-trans fatty acid plant cream comprises the following raw materials: extremely hydrogenated vegetable oil, cane sugar, whole milk powder, whey protein powder, bean flour, an emulsifier, edible gum, an antioxidant composition and sodium chloride; alcohol hydroxyl groups on quercetin and carboxyl groups on (E)-3-(3, 4-dimethoxyphenyl) acrylic acid are subjected to an esterification reaction to obtain an intermediate product 1, the solubility of quercetin in grease is increased, the intermediate product 1 is subjected to an SN2 nucleophilic substitution reaction under the catalytic action, methoxy groups are converted into phenolic hydroxyl groups, and an antioxidant A is obtained; an antioxidant B obtained after the rosmarinic acid and acetic anhydride are subjected to acylation reaction can be dissolved in the grease, and the water-soluble rosmarinic acid is matched with the antioxidant A which is dissolved in the grease after being modified, so that better oxidation resistance is obtained; the tea polyphenol not only has oxidation resistance, but also can inhibit the activity of various bacteria, so that the storage time of the plant cream is prolonged.

The invention belongs to the field of foods, in particular to a green tea cream with tea flavor. The green tea cream comprises the following components in percentage by weight: 55-65% of dry milk powder, 10-13% of vegetable fat powder, 3-5% of green tea powder, 1-2% of calcium lactate, 2-5% of honey and the balance of purified water. The green tea cream has sweet but not thick taste because honey is used for blending sweetness and has the efficacy of beautifying the face. The bitter taste of green tea powder can be suppressed, and the milk fragrance is increased. The green tea cream is set cream, has convenience for eating and excellent taste, is beneficial to health and is a novel health food.

The invention discloses a milk type essence containing methyl p-tert-butylphenylacetate. The essence includes acetic acid, butanedione, ethyl acetate, propionic acid, acetoin, isobutyric acid, butyricacid, ethyl butyrate, ethyl lactate, 2-heptanone, butyl methyl sulfate, hexanoic acid, ethyl levulinate, 2-nonanone, methyl octanoate, caprylic acid, ethyl maltol, mercaptan, 2-undecanone, coconut aldehyde, capric acid, sulfurol acetate, 4-methyl-5-thiazolylethyl acetate, ethyl vanillin, gamma-decalactone, delta-decalactone, methyl p-tert-butylphenylacetate, lauric acid, undecanolactone, delta-dodecalactone and propylene glycol. A formula and ratio are optimized, the milk fragrance of the product can be greatly enhanced through the addition of the methyl p-tert-butylphenylacetate and other components, and the milk fragrance can be made to be different, and therefore, the integral style of the essence can be more high-end.

The invention relates to the field of food, and in particular relates to a preparation method for hawthorn egg rolls. The preparation method for the hawthorn egg rolls comprises the following steps of 1, treating raw materials; 2, preparing egg roll paste; 3, scattering chopped green onions and black sesames on the surface subjected to slurry removal; and 4, putting slurry into an egg roll making machine for making the egg rolls, winding the end parts of the egg rolls which are dried with tin foil paper, performing sterilization on the egg rolls after the egg rolls are packaged, and bagging the egg rolls for selling.

The invention discloses peanut candy with aloe, made from, by weight, 100-120 parts of white sugar, 80-100 parts of peanut, 10-20 parts of cream, 20-25 parts of aloe powder, 5-8 part of aloe extract, 4-6 parts of apple extract, 4-7 parts of tomato extract, 10-15 parts of a nutrient solution, and 40-50 parts of water. By adding the aloe powder and aloe extract to make the peanut candy, nutrients of aloe are retained fully in the peanut candy, and high nutritional value is given to the peanut candy. The apple extract and tomato extract impart unique aroma to the peanut candy, and the taste and flavor of the peanut candy are improved. The nutrient solution enables the peanut candy to preserve health and to be functional in improving human immunity, improving appetite and the like.

The invention provides health-maintenance diet modified milk. The health-maintenance diet modified milk is prepared from the following raw materials in parts by weight: 700 to 1200 parts of raw sheep milk, 100 to 200 parts of a health-maintenance diet composition, 1 to 4 parts of xylo-oligosaccharide, 3 to 8 parts of xylitol, 0.01 to 0.2 part of microcrystalline cellulose, 2 to 4 parts of a stabilizer, 0.6 to 3.0 parts of an emulsifier, 0.02 to 0.25 part of stevioside and 0.2 to 1.0 part of flavoring essence; the invention further provides a preparation method of the health-maintenance diet modified milk; the preparation method comprises the following steps: preparing the health-maintenance diet composition, uniformly mixing, adding the emulsifier, homogenizing and sterilizing; the health-maintenance diet modified milk prepared by the invention can provide consumers with stable and consistent taste experiencebring stable and consistent taste experience for consumers, has good viscosity stability within 6 months and can meet the requirements on the stability of a system; the tasty and refreshing degree, the milk flavor, the aftertaste, the smooth degree and the whole feeling are well received by a tester.

The invention discloses a calcium tablet prepared from prunus humilis bunge. The calcium tablet is prepared from the following raw materials in parts by weight of 30-50 parts of prunus humilis bunge powder, 10-15 parts of milk powder, 5-8 parts of rose petals, 3-5 parts of durian sugar powder, 2-4 parts of pomegranate juice, 3-5 parts of maltodextrin, 3-5 parts of carboxymethyl-beta-cyclodextrin,3-5 parts of rhamnose and a proper amount of water. The preparation method comprises the following steps of S1, crushing rose petals, mixing the crushed rose petals with the prunus humilis bunge powder, the milk powder and the durian sugar powder, performing uniform stirring, and adding a proper amount of water so as to obtain a thick substance A; S2, adding pomegranate juice and rhamnose into thethick substance A, uniformly stirring, drying to prepare a soft material, and cutting into particles B; and S3, mixing maltodextrin, carboxymethyl-beta-cyclodextrin and a proper amount of water to prepare a solution C, soaking in the solution C, taking out, drying and tabletting. The calcium tablet has rich nutritional value, calcium naturally exists in fruits and has no side effect when being eaten, and the addition of the auxiliary materials not only increases the taste, but also enriches the nutrition.

The invention relates to milk-flavored vermicelli, which consists of the following raw materials in parts by weight: 30 parts of wheat starch, 16 parts of sweet potato starch, 12 parts of dragon fruit, 12 parts of glutinous rice flour, 3 parts of milk and 1 part of edible salt. Compared with the prior art, the vermicelli is prepared with multiple raw materials, which improves the uniformity of nutrition in the vermicelli, and adding dragon fruit and milk to the vermicelli improves the milk flavor, improves appetite, and improves the nutritional value.

The invention belongs to the technical field of food processing, and particularly relates to navel orange crisps and a making method thereof. The naval orange crisps comprise the following raw material components in parts by mass of 3-6 parts of butter, 1-4 parts of coarse white sugar, 4-8 parts of low-gluten wheat flour, 0.1-3 parts of baking powder, 0.1-1 part of whole milk powder, 0.1-1 part of condensed milk, 0.1-0.5 part of edible salt, 0.1-1 part of whole pure milk, 0.1-0.8 part of flour, 0.1-1 part of cointreau, 5-12 parts of orange jam and 1-6 parts of yolk liquid. The baking powder and the cointreau are added into the raw materials to improve the fermentation effect of the raw materials of the navel orange crisps, so that more foams are formed inside the navel orange crisps, and the taste is softer; the milk powder, the condensed milk and the whole milk are added into the raw materials to increase the milk flavor in the navel orange crisps; and by arranging a mold, the raw materials are placed into the mold, and the top surface and the bottom surface are baked at different temperatures, so that the surface is baked to be crisper, the taste and flavor of the navel orange crisps are better, and the taste consistency can be guaranteed.