41results about How to "Less Flavor Loss" patented technology

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention relates to a method for processing coldly-dissolved white tea powder. White tea is used as a raw material and is added with water in proper amount for extraction; extracting solution is obtained by the procedures of filtration, enzymolysis, condensation, drying and the like; during extraction, iso-ascorbyl sodium accounting for 0.03 percent of water content is added into water, thereby playing a role in color protection to the tea extracting solution and oxidation resistance, effectively reserving tea polyphenol and other effective components in tea leaves and reserving the original flavor of the tea leaves as much as possible; the tea extracting solution is filtered and added with 0.1 percent tannase for enzymolysis (the tannase is added according to the content of a solid-containing substance), thereby reducing the bitter and harsh taste, improving the mouthfeel and increasing the quality of a product; the product is refrigerated and kept stand to improve the solubility of the product in order that the product can be dissolved into ice water at a temperature of between 5 and 8 DEG C and is convenient to drink.

The application relates to a mixing device for producing fruit mousse and a method for using it, belonging to the field of mixing equipment, comprising a dissolving cylinder, a feeding port at the top of the dissolving cylinder, and a crushing device at a position near the feeding port of the dissolving cylinder , a stirring and beating device is arranged in the dissolving cylinder, a temperature control jacket is arranged outside the dissolving cylinder, a first discharging pipe is provided at the bottom end of the dissolving cylinder, and a first discharging valve is arranged on the first discharging pipe. One end of the discharge pipe away from the dissolving cylinder is fixedly connected and communicated with a mixing tank, the top of the mixing tank is provided with a feeding port, and the bottom end of the mixing tank is provided with a discharging port. In the present application, fruits and gelatin are crushed by a crushing device, and they are stirred and beating by a stirring and beating device. On the one hand, the fineness of the fruit puree is improved, and the taste of the finished product is improved; , to achieve effective mixing of gelatin and fruit pulp at a lower temperature, and improve the taste and flavor of mousse.

The invention discloses a method for producing preserved edible fungi. The method comprises the following steps: weighing edible fungi, white granulated sugar, malt syrup, honey, citric acid, common salt and sodium benzoate according to weight ratio; shaping bodies of the selected mushrooms; removing the impurities on the bodies of the mushrooms; subjecting the bodies of the mushrooms to color retention and blanching with a diluted citric acid solution; subjecting the bodies of the mushrooms to vacuum sugar infiltration and soaking the bodies of the mushrooms with sugar; getting out the bodies of the mushrooms, draining away water and drying the bodies of the mushrooms; and packing the bodies of the mushrooms with bags. The bodies of the mushrooms allow for quick sugar infiltration without being boiled during vacuum sugar infiltration treatment, have less nutrient and scent loss and uniform sugar infiltration, and can limit or avoid using sulfur dioxide, well protect organization and color and luster of products and shorten period of a production process.

The invention provides a processing method of instant tea powder, which comprises the following steps: an extracted medium is mixed with tea leaves and at least one grade countercurrent leaching technology is adopted to obtain the first tea juice; the extracted first tea juice is filtered to obtain the second tea juice; a proper amount of auxiliary materials are added in the second tea juice to obtain the third tea juice; the third tea juice is pasteurized to obtain the fourth tea juice; and the fourth tea juice is then dehydrated and dried under the pressure condition to finally obtain fine and even instant powder. The extraction working procedures of the invention adopts multi-grade countercurrent leaching technologies, thereby being capable of obtaining the extraction solution with high concentration, reducing the subsequent concentration links, saving the energy consumption and reducing the loss of tea flavor; the addition of the auxiliary materials can play an embedding role, therefore, the loss of the tea flavor and the flavor matter contents in the spraying process can be reduced, the better tea flavor and the mellow mouthfeel can be brought after the instant tea powder is mixed with powdered milk and simultaneously the liquidity of the instant powder can be improved; and the granularity of the instant powder can be controlled better by the steps of spraying and drying.

The invention discloses a lemon rose composite solid beverage, which comprises the following components in terms of mass percentage: 20%-50% of spray-dried semi-finished products of rose raw materials, 0-5.0% of citric acid, 0-5.0% of tartaric acid, and 20-80% of white sugar %, food flavor 0-1%, food coloring 0-1%. The scientific combination of lemon and rose in the lemon-rose composite solid drink has the best appearance and color, and the better appearance and color effect can more effectively improve the experience of consumers, and strengthen the beauty and beauty function of the solid drink, with anti-oxidation, Regulating qi and blood, regulating endocrine and beautifying beauty effects, in addition to minimizing the loss of flavor during the processing process, so it has a better drinking experience.