57results about How to "Increase sweet taste" patented technology

The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea groups. The compounds are capable, when contacted with comestible food or drinks or pharmaceutical compositions, at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

The invention discloses diabetic edible sweet particles and a preparation method thereof. The sweet particles are composed of the following raw materials in parts by weight: 0.1-0.5 part of a fructusmonordicae extract, 0.3-0.8 part of a lithocarpus litseifolius extract, 60-80 parts of konjac refined flour, and 10-30 parts of arabinose. The content of mogroside V in the fructus monordicae extractis not less than 90%, the lithocarpus litseifolius extract contains 30-40% of phlorizin and 60-70% of trilobatin in percentage by weight, and the content of konjac glucomannan in the konjac refined flour is 90% or above. Through the scientific and reasonable design and proportion and by combining a granulation process, a sweet particle granule having the sweetness being two times of the sweetnessof saccharose, not having saccharide and having the effects of reducing blood glucose and reducing blood fat is obtained, is an ideal sugar substitute for dessert lovers, people who care beauty and lose weight and diabetics, and is wide in market prospect.

The invention discloses a natural compound sweetening agent with an intestinal tract regulating function and a preparation method thereof. The natural compound sweetening agent is prepared from the following raw materials in parts by weight: 30 to 100 parts of xylooligosaccharide, 100 to 250 parts of L-arabinose, 50 to 150 parts of xylose, 80 to 200 parts of xylitol, and 0.3 to 0.6 part of stevioside. The preparation method of the natural compound sweetening agent comprises the following steps of reasonably proportioning natural functional sugar and a non-sugar sweetening agent, and performing wet granulation. The natural compound sweetening agent has the advantages that after taking, the effects of promoting proliferation of probiotics in intestinal tract, regulating microecology of bacteria colony in the intestinal tract, relaxing bowel and the like are realized, the calorie is low, the blood glucose is not increased, and the natural compound sweetening agent can be applied to diabetics patients and obesity people; the granularity is uniform, the fluidity is good, and the easiness in caking is avoided; because the sweet degree is equivalent to the sugarcane, the natural compound sweetening agent can be directly used by replacing the sugarcane, and more convenience in use is realized.

The invention relates to the field of electronic cigarette liquid, in particular to nicotine salt and a preparation method thereof. The nicotine salt is prepared from the following raw materials in parts by weight: 30-40 parts of nicotine, 20-25 parts of benzoic acid, 7-11 parts of auxiliary synergist and 24-43 parts of propylene glycol, in total 100 parts. The nicotine is artificially synthesized nicotine, and the EE value of levorotatory nicotine relative to dextrorotatory nicotine in the nicotine is greater than 99%. The nicotine salt can be used for preparing the electronic cigarette tobacco tar, the inhibiting effect of the high-concentration nicotine salt on perfume fragrance is reduced, the nicotine salt has the advantages of being high in throat exciting feeling, high in comfort, natural and pleasant in fragrance and free of offensive odor and peculiar smell, more pleasant and natural fragrance and taste are released, and the symptoms of nausea, vomiting, cough, excessive phlegm and the like after suction are relieved to a certain extent.

The invention belongs to the field of food and relates to low-fat inulin and peanut flavoring sauce and a preparation method thereof. The preparation method comprises the following steps: selecting toremove impurities, cleaning, baking and frying, cooling, removing red skin, squeezing and de-fatting, performing primary grinding, adding an inulin solution to blend, performing secondary grinding, and performing packaging and sterilization. The low-fat inulin and peanut flavoring sauce and the preparation method thereof provided by the invention have the benefits that a preparation process of the peanut flavoring sauce is improved to reduce the content of fats in the peanut flavoring sauce, and a certain proportion of inulin is added to increase the viscosity of the flavoring sauce, so thatthe low-fat inulin and peanut flavoring sauce is developed; through an experiment of feeding mice, the improvement effect of the low-fat inulin and peanut flavoring sauce on intestinal microflora balance of the mice is verified.

The invention discloses a manufacturing method of Hakka brewed liquor and relates to the technical field of food manufacturing. The Hakka brewed liquor is prepared by soaking black glutinous rice in medicine juice of Chinese herb medicines including danshen root, poria, largehead atractylodes rhizome, Sichuan lovage rhizome, Chinese angelica, debark peony root, radix notoginseng, prepared fleeceflower root, black bean, Chinese magnolia vine fruit, prepared morinda root, radix rehmanniae, milkvetch root, cassia bark, Chinese date, Chinese wolfberry, chrysanthemum flower, grosvenor momordica fruit, green tea, and the like, and fermenting the mixture. Accordingly, the Hakka brewed liquor has excellent effects of black glutinous rice liquor, and effects of a plurality of nourishing Chinese herb medicines, and can build health and strengthen the body after long-term drinking. The method overcomes a problem that the commercial value of the Hakka brewed liquor has not been explored.

The invention relates to the technical field of traditional Chinese medicine decoction pieces, in particular to radix angelicae sinensis traditional Chinese medicine decoction pieces and a preparationmethod thereof. The preparation method comprises the following steps of A, material selection and washing; B, infiltration; C, slicing and steaming; D, vacuum freeze drying and smashing; E, encapsulation; F, drying and tabletting. The preparation method is simple in process, the operation is easy to control, the production efficiency is high, and the cost is low; through encapsulation, active functional ingredients in radix angelicae sinensis are effectively protected, the water content is equal to or lower than 4.5%, the ligustilide content is 57.83%-58.64%, the ferulic acid content is 0.061-0.073%, the radix angelicae sinensis traditional Chinese medicine decoction pieces prepared by using the method are easy to dissolve and easy to digest and absorb, the dissolution rate is 97.25-98.88%, and bacteria are not easy to breed. The content of aflatoxin B1 is 1.6-2.3 microgram/kg, the shelf life is long, the quality is stable and the preparation method can be used for massive industrialproduction.

The invention provides a production method of rice crusts with grape flavor. The production method comprises steps as follows: 1) potatoes are cleaned, boiled in water, cooled and unpeeled, and softened potatoes are obtained; 2) the softened potatoes are put into white spirit and linseed oil for soaking, and potato mash is obtained; 3) grapes are pulped, honey, citric acid, glucose and egg white are added, and grape sauce is obtained; 4) the grape sauce is placed in pepper water with olive leaves added and frozen, and ice grape sauce is obtained; 5) the potato mash, the ice grape sauce and cold water are put into a feed hopper of a slicer, and stirring, compression and slicing are performed; 6) slices are heated and baked. The formula is novel and scientific, the preparation process is exquisite, multiple components are matched, the dross is discarded and the fine part is kept, and the rice crusts obtained through special processing taste delicious, have rich nutrition and are recommendable healthy food.

Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.

The invention discloses a production method of honey-containing dried mulberries and belongs to the technical field of dried fruit processing. The production method comprises the following steps: picking fresh mulberries, removing stems and thoroughly cleaning the mulberries; placing the cleaned mulberries in an oven to dry the mulberries at 55-65 DEG C until the moisture content if 15-20%; takingout the dried mulberries after drying, and naturally decreasing the temperature to normal temperature; adding honey to the dried mulberries after drying, and fully and uniformly stirring the honey and the dried mulberries by a stirrer; placing the obtained mixture in the oven to dry the mulberries at 55-65 DEG C until the moisture is 8-12%; and taking out the dried mulberries after drying from the oven, uniformly spraying superfine foggy sunflower oil onto the surfaces of the mulberries after decreasing the temperature to normal temperature naturally, then, placing the dried mulberries in a closed and dry space, carrying out sterilization by ultraviolet for 7.5 h, and performing packaging to obtain the honey-containing dried mulberries.

The invention relates to the technical field of essence, and particularly provides condensed milk essence as well as a preparation method and an application thereof. The invention provides the condensed milk essence, the preparation raw materials at least comprise 0.6 to 0.7 part of ethyl maltitol, 0.1 to 0.3 part of vanillin, 0.7 to 0.9 part of acid note, 0.01 to 0.03 part of peach aldehyde, 0.8to 1.2 parts of delta-lactone, 0.01 to 0.03 part of milk lactone, 0.2 to 0.4 part of acetyl methyl original alcohol, 0.15 to 0.35 part of sulfide and 96 to 97 parts of a solvent.

The invention relates to a blueberry gel drink, and a preparation method and applications thereof, and solves the technical problem that gel products in the prior art are free from swallowing-trainingfunction, poor in swallowing promotion, easy to cause aspiration which has risk, inconvenient for taking, low in nutrient and caloric content, inconvenient for taking, poor in effect of wrapping andmasking the irritating smell of medicines and poor in pharmaceutical effect play. The blueberry gel drink provided by the present invention is composed of the following raw material components: 10-20g of concentrated blueberry juice, 40-50g of xylitol, 10-30g of erythritol, 1.0-4.0g of pectin, 2.0-7.0g of carrageenan, 1.5-3.5g of tara gum, 0.05-0.3g of acesulfame potassium, 0.2-1.0g of citric acid, 0.1-1.0g of calcium hydrogen phosphate, 0.3-1.5g of blueberry essence, 0.1-0.5g of potassium sorbate, and water. At the same time, the invention also provides a preparation process and applicationsof the drink. The drink is widely used in the field of foods.

The invention relates to a honey sweet potato, which is prepared from the following ingredients in parts by weight: 65 percent to 80 percent of high-quality dried sweet potato, 22 percent to 34 percent of 42-degree jujube flower honey and 1 percent to 3 percent of glucose for food. The honey sweet potato has the advantages that the advanced biological technology is merged on the basis of the traditional preserved fruit processing method, then, the honey is matched for refining to obtain the honey sweet potato, the inherent nutrition ingredients of the sweet potato per se are maintained, and the fragrant and sweet mouth feeling of the honey is also added. Trace elements required by the human body are provided, the energy of the human body is increased, and in addition, the storage and the transportation are easy.

The invention discloses a honeysuckle flower honey/black sesame seed powder and a preparation method thereof. The powder is prepared from the following components in parts by weight: 600-650 parts of black sesame seed, 150-180 parts of honeysuckle flower honey, 20-23 parts of donkey-hide gelatin, 15-18 parts of red date polysaccharide, 23-25 parts of aloe gel, 3-3.5 parts of squid ink melanin, 30-35 parts of mulberry leaf powder, 50-60 parts of Chinese yam powder and 6-7 parts of lemon oil. The honeysuckle flower honey/black sesame seed powder has rich nutrient, mellow taste, agreeable sweetness and fine texture, can be easily digested and absorbed, and has the health care effects of beautifying the face, strengthening the stomach, enhancing the immunity and the like.

The invention relates to an electronic atomized liquid composition, comprising Moringa seed extract, tea extract and theanine. The electronic atomized liquid composition comprising theanine, Moringa seed extract and tea extract can remove tobacco addiction for an electronic atomized liquid user, can invigorate and refresh the brain and can provide improved taste of electronic atomized liquid.