233results about How to "Keep the natural flavor" patented technology

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention relates to a method for preparing plant health-care tea, in particular to a method for preparing fructus crataegi cuneatae leaf health-care tea having strong pharmacological effect, aiming to provide plant health-care tea. The method comprises the following steps of: picking up fresh leaves; dewatering; kneading and twisting; drying; grinding; blending; packaging; and sub-packaging: packaging by a tea bag packaging machine to obtain the fructus crataegi cuneatae leaf health-care tea, wherein per 5g of the tea is packaged into a bag. The preparation method retains original ingredients and health-care functions of the fructus crataegi cuneatae leaves and increases the content of vitamin C through blending with oolong tea powder. The tea can be used for effectively eliminating oil and fat, helping discharge waste in vivo, dissipating stasis and resolving phlegm so as to achieve the effects of losing weight and reducing the fat.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention discloses rotary steam distillation equipment and belongs to the technical field of steam distillation equipment. The rotary steam distillation equipment is a vertical cylinder body, wherein the center of the shell is provided with a vertical rotary plunger; the rotary plunger is provided with a plurality of layers of funnel-form conical shells; and funnel-form conical shells connected with the shell are inserted between the funnel-form conical shells. The number of the layers of the funnel-form conical shells is 7 to 35. The rotating speed of a motor is 0 to 10,000 r/min. The included angle between the funnel-form conical shells and the rotary plunger is 30 to 75 degrees. The plurality of funnel-form conical shells are parallel. The funnel-form conical shells connected with the rotary plunger are parallel to the funnel-form conical shells connected with the shell. The rotary steam distillation equipment has the advantages that: the continuous feed of raw materials is realized, so the production efficiency is improved; the efficiency is high; the natural flavor of the materials is retained, so high-quality of fragrance is obtained; the loss of the components of the fragrance is less; and the selection range of the fragrant materials is wide.

The invention discloses an ultrahigh-pressure refreshing method for maintaining the quality of fresh lotus roots. The fresh lotus roots after being pretreated and vacuum sealed and packaged are placed into an ultrahigh-pressure vessel, ultrahigh-pressure treatment on the fresh lotus roots is implemented by controlling pressure, medium temperature and pressure maintaining time of an ultrahigh-pressure device in one to three times of a circulation process of pressurizing, pressure maintaining and pressure releasing. The method comprises the steps of: harvesting fresh lotus roots, shelling, stripping, dredging core, protecting color, vacuum packaging, ultrahigh-pressure processing, packaging, and cold storing and obtaining a finished product. Due to the adoption of the method, activities of poly (phenylene oxide) deprecated (PPO) and peroxidase (POD) in the fresh lotus roots can be effectively inhibited, the browning and quality changing of the fresh lotus roots during the processing andstorage period can be prevented, and the preservation period of the fresh lotus roots can be prolonged to more than 3 months under the cold storage condition. The ultrahigh-pressure treatment is a physical process. Due to the adoption of the method, the appearance quality and the nutrients of the fresh lotus roots can be adequately reserved, the technique is simple, maneuverability is strong, energy consumption is small, the method is safe and pollution-free, and a novel way is developed for the lotus industry.

The invention relates to a convenient porridge composition with coarse cereal composite rice, and belongs to the technical field of food processing. The convenient porridge composition provided by the invention consists of coarse cereal composite rice and cured grain thickening powder. The coarse cereal composite rice is mixed with water by mass ratio of 100:15-25 and tempered, and the coarse cereal composite rice is obtained by squeezing, prilling and moulding and drying. Then the coarse cereal composite rice is mixed with cured grain thickening powder by mass ratio of 10:0.0-0.5 to obtain the convenient porridge composition with coarse cereal composite rice. The composition is soaked for 3-5 minutes by appropriate amount of boiled water at 80-100 DEG C and can be eaten immediately. The coarse cereal composite rice consists of wheat powder, rice meal, corn meal, buckwheat and potato meal. The material components of the coarse cereal composite rice are not only balanced in nutrition, but also complementary in inherent characteristics without adding any chemical additives. The convenient porridge composition provided by the invention is rich in nutrition, natural in flavor, short in dehydration time, quick in porridge formation, good in palatability and not easy to degrade, so that the convenient porridge composition meets the demand of wide group for convenient porridge foods.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The present invention relates to a method for extracting functional components of propolis by utilizing ultrasonic wave technology, belonging to the field of propolis extract technology. Said invention uses ethyl alcohol as solvent, and adopts the following steps: freezing crude propolis, pulverizing and dissolving the crude propolis in ethyl alcohol, extracting by using ultrasonic technique, filtering, vacuum concentrating filtrate so as to obtain the finished product propolis. At the same time of vacuum concentration the ethyl alcohol can be synchronously recovered. It can raise extraction rate, shorten extraction time and can prepare high-quality propolis product.

The invention relates to a production method of a dried blueberry tea fruit. The production method is characterized by taking fresh blueberry fruits or frozen blueberry fruits as main materials and including the working procedures of selection, cleaning, blanching, color protection, sugar making, tea soaking, drying and the like, wherein the combined actions of citric acid and ascorbic acid are adopted in color protection, once cooking is adopted in sugar making, then using infused tea for soaking and finally conducting successive temperature rising for drying, thus obtaining the finished product of the dried blueberry tea fruit. The finished product is characterized by being sweet and sour and tender in pulp, and integrating tea flavor with blueberry flavor. The production method of a dried blueberry tea fruit is applicable to not only fresh blueberries but also frozen blueberries; and a sulfur-free technology is adopted in the production process, therefore the nutrients and the natural flavor of the blueberry fruits are kept to the maximum, in addition, the dried blueberry tea fruit integrates the nutrients and the health care function of tea.

The invention discloses compounded bee pollen and a preparation method thereof. Bee pollen is adopted as a main raw material, natural plant source enzymes with high enzyme activity and rich enzyme systems and pupa intestinal tract extract including queen bee larva and drone pupa saliva with the most original bee pollen forming process and the most complete enzyme systems and intestinal tract enzyme systems are scientifically compounded, the microwave high-temperature instant puffing technology and the probiotic fermentation technology are adopted, fast, effective and deep wall breaking is carried out on the bee pollen through special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotic fermentation, wall-broken bee pollen is prepared and then is scientifically compounded with one or more functional auxiliary materials, the healthcare bee pollen with the high wall breaking rate, high efficiency, low cost and high functionality is prepared, and the natural flavor and nutritional ingredients of the bee pollen are kept to the maximum extent.

The invention relates to a method for preparing cordyceps preparations with high adenosine contents. The method comprises the following steps of: (1), carrying out solid culture and shake culture on fungi strains separated from cordyceps sporocarp to obtain mycelium; (2) inoculating the mycelium obtained in the step (1) in a culture liquid containing a cassava silkworm chrysalis water extract for deep fermentation to obtain deeply fermented mycelium; (3) treating the deeply fermented mycelium obtained in the step (2) at super-high pressure, so that the walls of the mycelium and microorganism are instantly broken, centrifuging fermentation liquor and separating to obtain the mycelium and a bacterium liquid; and (4) finely filtering the bacterium liquid obtained in the step (3), concentrating at the low temperature to prepare cordyceps oral liquid containing high adenosine content, drying the mycelium at the low temperature, carrying out super-fine grinding, so as to prepare nano cordyceps micropowder containing the high adenosine content. The adenosine contents of the cordyceps liquid preparation and the cordyceps solid preparation which are obtained by the method are obviously improved compared with the adenosine contents in the prior art.

The present invention discloses an active lactobacillus fermented fruit-vegetable juice beverage and a preparation method thereof. The active lactobacillus fermented fruit-vegetable juice beverage isprepared from fermented fruit-vegetable juice and unfermented fruit-vegetable juice according to a certain proportion. The present invention also provides the preparation method of the beverage. The active lactobacillus fermented fruit-vegetable juice beverage of the invention is better in color, mouth feel and nutritional value. The method solves the problems that related products in the prior domestic market are low in fruit-vegetable content, free from active lactobacillus, difficult to be accepted in fruit-vegetable fermentation flavor, insufficient in fresh fruit-vegetable flavor and severe in fruit-vegetable juice browning.

The invention belongs to the technical field of dried fruit processing and relates to a processing method of red dates, wherein the red dates in the method are naturally dried or dried red dates with water contents of 18-23%, and the processing method comprises the following specific steps: (1) a cleaning step; (2) a polysaccharide converting, softening and processing step; (3) a cooling and conditioning step; and 4) a grading, sterilizing and packaging step, wherein the polysaccharide converting, softening and processing step is as follows: performing the softening treatment on the red datesunder a certain temperature and humidity environment, wherein the treating temperature is 20-70 DEG C, the relative processing humidity is 20-70%, and the treating time is 3.0-7.5 hours, and the stepis performed in stages. The processing method disclosed by the invention can be used for reducing the browning degree in the red date processing so as to maintain the original luster of the red dates; the polysaccharide converting, softening and processing procedure can be sued for reinforcing the polysaccharide conversion effect of the dry and hard red dates during the softening process, and thetypes and proportions of the carbohydrates in the red dates are changed so as to improve the product quality; and the non-soaking type rehydration softening technique is used for effectively preventing the nutrient loss and prolonging the storage periods of the red dates.