67results about How to "Increase sourness" patented technology

The invention discloses a preparation method for purely-natural yeast powder. The preparation method for purely-natural yeast powder comprises the following steps of: preparing yeast solution, specifically, soaking fruits, grains or plant flowers in honey, malt extract and purified water, standing, and then extracting the yeast solution of fruits, grains or plant flowers, which contains a saccharomyces cerevisiae group and a lactobacillus group; preparing yeast paste, specifically, kneading naked barley powder, malt extract and purified water into the yeast paste, and culturing in four phases; culturing saccharomycetes, specifically, synthesising the yeast solution and the yeast paste into a wet cenobium, and culturing; performing enlargement culture on saccharomycetes, specifically, mixing the wet cenobium with an enlargement culture medium in a certain ratio, and performing enlargement culture on saccharomycetes by proliferating by 100-10000 times, so as to prepare mixed yeast solution; and blending the yeast powder, specifically, mixing the dry substances of glucose, alpha-dry rice meal, vitamin C, corn starch, cane sugar and the like in the mixed yeast solution, and finally preparing the natural yeast powder. The yeast powder disclosed by the invention is completely prepared from natural substances and free from preservative, and has the advantages of being anti-ageing, anti-mildew and long in storage life.

The invention relates to a vegetable effervescent tablet beverage for strengthening sports vitality, and is characterized in that: concentration liquid is extracted from mulberry, rhizoma polygonati and lily and so on; seabuckthorn powder, green tea powder, glucose, sodium bicarbonate effervescent agent, caraway juice and so on are prepared by mixing, drying, pelletization and tabletting together with the obtained concentration liquid.

The invention discloses pediococcus pentosaceus C53. The pediococcus pentosaceus C53 is preserved in the china general microbiological culture collection center, and the preservation number is CGMCC No. 20192. The strain is separated from northeast pickled chinese cabbages, high in acid production capacity, and acid-resistant and cholate-resistant. The invention further discloses a method for improving the flavor quality of fermented fruits and vegetables by using the pediococcus pentosaceus C53. The method comprises the following steps that a pediococcus pentosaceus C53 bacterial solution isinoculated into a fruit and vegetable fermentation system for fermentation, the final concentration of the pediococcus pentosaceus C53 in the solution of the fermentation system is 106-108CFU/mL, andthe weight-to-volume ratio of the fruits and vegetables to the solution is 1: (2-4) g/mL. When the pediococcus pentosaceus C53 is used for pickled chinese cabbage fermentation, the content of total acid and lactic acid of the pickled chinese cabbages can be remarkably increased, the content of amino acid and volatile flavor substances is increased, and the taste of pickled chinese cabbages can beimproved.

The invention relates to a drink bottle and relative health effervescence drink, characterized in that a bottle plug is arranged with two round chambers respectively arranged with two annular effervescence sheets engaged with two top rods, wherein the bottom of chamber is arranged with a through hole, a baffle plate in the bottle separates the bottle into two parts to fill pure water, and the annular effervescence sheet is made from concentrating, drying, graining and pressing haw or the like. When in drink, presses the top rod to tear out the through hole and the pure water enters into round chamber to dissolve effervescence sheet, to form a bottle of one drink, then presses down another top rod, to form a bottle of another drink.

The invention discloses a fermented tomato juice beverage and a preparation method thereof. The beverage comprises 79.5% of a tomato normal juice (with the soluble solid content of 5.5%), 15% of white granulated sugar, and 5.5% of a starter (adopting Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1 to ferment). Lactobacillus bulgaricus and Streptococcus thermophilus are added, so the inherent fragrance of tomatoes is reserved, and the stink of the tomatoes and the burnt smell of tomato sauce blend beverages are effectively eliminated; multiple organic acids generated in the fermentation process are used to substitute added acids, so the sour taste is soft, plump and salubrious; a fermentation technology is carried out to make microbe metabolism generates extracellular polysaccharides, so the viscosity of the above product is increased, and addition of extra thickeners is avoided; and the fermentation technology treatment is carried out to make the product have multiple natural composite fragrance substances, so the product has plump mouthfeel, rich fragrance and unique flavor. The beverage and the preparation method guarantee healthiness, well make up defects of tomato juice beverages, and can further develop the tomato industry chain.

The invention provides an acanthopanax health tea for improving immunity. The acanthopanax health tea comprises, by weight, 10-50 parts of acanthopanax leaf, 10-20 parts of red sage root, 10-20 parts of poria cocos, 10-20 parts of wolfberry, 10-20 parts of radix astragali, 10-20 parts of pseudostellaria root, 10-20 parts of cornus officinalis, 10-20 parts of epimeddium, 10-20 parts of mulberry, 10-20 parts of fruit of Chinese magnoliavine, 10-20 parts of glossy privet fruit, 10-20 parts of anemarrhena, 10-20 parts of prepared fleece flower root, 10-20 parts of poria cocos, 10-20 parts of polygonatum rhizome, 10-20 parts of polyghace seche, 10-20 parts of rhizoma curculiginis, 10-20 parts of rhodiola root, 10-20 parts of dandelion and 10-20 parts of radix bupleuri. The acanthopanax health tea can well improve sub-health people symptoms such as easy cold, sore and dry eyes, poor sleep quality, spleen vacuity and hypodynamia, deficiency of food and dry mouth, thirst quenching, kidney deficiency-caused soreness of loins and knees, impotence and spermatorrhea, tinnitus and scotopic vision, premature graying of hair, body deficiency and emaciation, and wind lichen, is especially suitable for elder, children and patients with weak physique, and realizes immunity improvement.

The invention discloses a sugarcane juice functional beverage and a preparation method thereof. The preparation method of the sugarcane juice functional beverage comprises the following steps: squeeze juice from sugarcanes, carrying out sterilization, inoculating ganoderma lucidum, carrying out fermental cultivation until the content of saccharose is reduced from 10g/L-20g/L to be lower than 2g/100mL, so as to obtain a sugarcane juice fermentation product; homogenizing or filtering the sugarcane juice fermentation product, so as to obtain a primary fermentation pulp; further compounding the primary fermentation pulp, so as to obtain the sugarcane juice functional beverage. The sugarcane juice functional beverage is rich in ganoderma lucidum polysaccharides, triterpene, polyphenols, flavonoids, mycelium coarse fiber, multiple amino acids (equal to 2 times of amino acid content of primary sugarcane juice) and multiple microelements, has the fragrance of sugarcane juice and the specific fragrance of ganoderma lucidum and is unique in taste, low in sugar content and particularly accordant with requirements of people for healthy beverages.

The invention provides seabuckthorn beverage and a preparation method thereof, and relates to the field of beverages. The seabuckthorn beverage is mainly prepared from the following raw materials in parts by weight: 50-70 parts of seabuckthorn juice, 0.3-2 parts of a corrective agent and an auxiliary material, wherein the auxiliary material is prepared from the following raw materials in parts by weight: 20-30 parts of seabuckthorn leaves, 20-30 parts of seabuckthorn peel, 4-10 parts of folium ginkgo and 1-5 parts of honeysuckle flower. The seabuckthorn beverage is rich in mouth feel, environmentally-friendly, safe and healthy, fully utilizes the two waste resources, i.e., the seabuckthorn peel and the seabuckthorn leaves, and has multiple effects such as an antioxidant function. Furthermore, the invention also relates to the preparation method of the seabuckthorn beverage; the preparation method comprises the steps of crushing the auxiliary material, soaking, carrying out microwave-assisted extraction to obtain extract, mixing the obtained extract with the seabuckthorn juice, blending, homogenizing, degassing and sterilizing. The preparation method is simple and easy to operate.

The invention provides folium apocyni veneti oral liquid for calming the liver, tranquilizing and enhancing immunity. The folium apocyni veneti oral liquid comprises the following raw materials in part by weight: 10 to 50 parts of folium apocyni veneti, 10 to 20 parts of Eclipta alba, 10 to 20 parts of polygala tenuifolia, 10 to 20 parts of tuber fleeceflower stem, 10 to 20 parts of gardenia, 10 to 20 parts of zizyphus jujube benevolence, 10 to 20 parts of salvia miltiorrhiza, 10 to 20 parts of Ligusticum wallichii, 10 to 20 parts of yanhusuo, 10 to 20 parts of epimedium, 10 to 20 parts of codonopsis pilosula, 10 to 20 parts of poria cocos, 10 to 20 parts of rhizoma zedoariae, 10 to 20 parts of glossy privet fruit, 10 to 20 parts of dogwood, 10 to 20 parts of Concha Margaritiferallsta, 10 to 20 parts of mulberry parasitism, 10 to 20 parts of radix paeoniae alba, 10 to 20 parts of gynostemma, 10 to 20 parts of fructus rosae laevigatae, 10 to 20 parts of astragalus membranaceus, 10 to 20 parts of angelica and 10 to 20 parts of curculigo. The folium apocyni veneti is cold in property, sweet and bitter in taste, and capable of calming the liver, tranquilizing, clearing heat and promoting urination. The folium apocyni veneti oral liquid comprises the main components of rutin, catechin, isoquercetin, glutamic acid, alanine, valine, potassium chloride, and the like, and is capable of generating sperms, supplementing marrow, reinforcing qi, nourishing blood, tonifying brain and tranquilizing.

The invention relates to a method for making bread through a bread maker. The bread maker comprises a bread barrel, a motor and a heating element, wherein a stirring mechanism connected with the motor is arranged in the bread barrel. The making method comprises the following steps of S1, a mixing stage; S2, a water absorption stage, wherein yeast is added; S3, a dough kneading stage; S4, a fermentation stage and S5, a baking stage. According to the method disclosed by the invention, a reasonable preparation technology is adopted, so that the made bread has the advantages of being good in mouth feel, rich in nutrition and the like, besides, the preparation method is simple to operate, and repeated fermentation is not needed, so that the time is saved.

The invention discloses a method for producing low-sugar orange peel preserved fruit by utilizing lactobacillus sporogenes to ferment the orange peel. The method comprises the following steps: selecting materials, boiling in water, proportioning and activating a fermenting agent, inoculating, fermenting, preparing a sugar solution, performing the sugar immersion, and drying to obtain a finished product. The lactobacillus sporogenes have an effect for adjusting the balance of intestinal flora, the fermentation of culture facilitates the increase of content of nutrients such as orange peel flavonoid compounds, vitamins and the like, the nutritional value of the orange peel is increased, the digestion of the human body is facilitated, and efficacies for improving appetite and promoting digestion, having nutrition and preserving the health and the like can be achieved; the lactobacillus sporogenes can produce acidic substances by virtue of fermentation metabolism, the taste is softer compared with the acidic agent, the formation of unique flavor substances can be facilitated, the prepared low-sugar orange peel preserved fruit is moderate in sweetness, harmonic in taste, good in color and excellent in flavor and has the characteristics of appetite improvement, digestion promotion, nutrition, health and the like, and the method is simple in operation process and suitable for industrialized mass production.

The invention relates to a traditional Chinese medicine solid sobering-up beverage. The beverage comprises the following raw materials in parts by weight: 40-60 parts of kudzuvine roots, 40-60 parts of hovenia dulcis thunb, 16-25 parts of hawthorns, 16-25 parts of Chinese wolfberries, 60-80 parts of white granulated sugar, and auxiliary materials, wherein the auxiliary materials comprise taurine,B vitamins and citric acid, and the addition amounts of the taurine, the B vitamins and the citric acid are respectively 0.1%, 0.2% and 0.5%-1.0% of the total amount of the kudzuvine roots, the hovenia dulcis thunb, the hawthorns, the Chinese wolfberries and the white granulated sugar. The preparation method of the traditional Chinese medicine solid sobering-up beverage comprises the following steps: crushing kudzuvine roots, hovenia dulcis thunb, hawthorns and Chinese wolfberries into coarse powder, adding the coarse powder into a multifunctional extraction tank, performing decocting, refluxing and concentrating, then adding white granulated sugar, citric acid, taurine and B vitamins, performing granulating, and performing drying and granulating to obtain a finished product, wherein the finished product can be taken. The traditional Chinese medicine solid sobering-up beverage has the advantages of having good moutfeel, relieving drunkenness and protecting liver.

The invention provides coconut fruit milk candies and a preparation method thereof. The coconut fruit milk candies are prepared from, by weight, 45-60 parts of coconut meat jam, 15-25 parts of milk, 3.0-5.0 parts of radix codonopsis, 10-15 parts of grapes, 4.5-6.5 parts of flos chrysanthemi, 4-6 parts of flos lonicerae, 2.5-4.5 parts of honey roses, 1.5-3.5 parts of red dates and 10-25 parts of auxiliary materials. The invention further discloses the preparation method of the coconut fruit milk candies. According to the coconut fruit milk candies and the preparation method thereof, through combination of radix codonopsis which has the effects of tonifying middle, benefiting Qi, enhancing the immunity and the hematopoietic function, strengthening the spleen and tonifying the lung and coconut meat which is often discarded, not only are the coconut ingredients fully utilized, but also the health care effect of the coconut fruit milk candy leisure food is improved, and the mouthfeel of coconuts is made to be good; meanwhile, the other nutritional ingredients are complete, the storability is achieved, and the mouthfeel is good.

The invention provides pomegranate fruit flavor milk candies and a making method thereof. The pomegranate fruit flavor milk candies are made of, by weight, 45-60 parts of pomegranate fruit jam, 15-25 parts of milk, 3.0-5.0 parts of radix Codonopsis, 10-15 parts of grapes, 4.5-6.5 parts of chrysanthemum flower, 4-6 parts of honeysuckle flower, 2.5-4.5 parts of honey rose, 1.5-3.5 parts of red dates and 10-25 parts of auxiliary materials. The invention further discloses the making method of the pomegranate fruit flavor milk candies. According to the pomegranate fruit flavor milk candies, the radix Codonopsis having the effects of invigorating spleen-stomach and replenishing qi, boosting immunity, enhancing the hematopoietic function and strengthening spleen and tonifying lung is combined with pomegranate fruits which are independently eaten and have single nutrition, the health care effect of the pomegranate fruit flavor milk candy snack food is improved, the pomegranate taste is good, meanwhile, other nutritional ingredients are complete, and the candies have storage stability and good taste.

The present invention provides a sour spicy gluten strip. The sour spicy gluten strip is composed of the following raw materials in parts by weight: 60-80 parts of wheat flour, 32-48 parts of black rice, 30-40 parts of soybeans, 20-30 parts of corn flour, 12-16 parts of high barley powder, 36-42 parts of tomato juice, 20-45 parts of duck blood, 2-4 parts of Chinese prickly ash powder, 1-2 parts ofcumin powder, 5-8 parts of spices, 0.3-0.6 part of baking soda, 1.6-2.4 parts of water-soluble chitosan, 0.6-1 part of a couch grass root extract, 3-5 parts of pepper powder, 1-2 parts of edible saltand 2-4 parts of vegetable oil. The tomato juice is added to increase sourness, so that the sour spicy gluten strip tastes sour, increases appetite, enhances consumers' desires to eat, and is more popular with consumers.

The invention discloses a fermented celery juice rich in active probiotics and a preparation method thereof, and belongs to the field of fruit and vegetable fermentation. The preparation method includes the steps that celery juice, petroselinum crispum juice and water dropwort juice are mixed in specific proportions, and then lactobacillus plantarum is inoculated for fermentation, and the fermented celery juice is prepared. The number of active lactobacillus in the obtained fermented celery juice can reach up to 2.5*109cfu/mL, and after 21 days of storage at low temperature, the number of viable lactobacillus can still be kept above 1.0*108cfu/mL. The celery juice is taken as a main raw material, unique fresh and delicate fragrant natural flavor is well kept, soft and tasty sourness and pleasant aroma are increased after the lactobacillus is fermented, and the obtained product has the double health care functions of celery and the vactobacillus plantarum, in addition, the processing technology is simple, the production cost is low, the celery juice is in line with a consumption concept of low sugar, low addition and natural health of modern consumers, and has a very broad market potential and application prospect.