32results about How to "Little impact on flavor" patented technology

The invention belongs to the technology field of tea beverage preparation, and particularly discloses a microemulsion that inhibits tea beverage deposition and preparation method and application thereof. Based on weight percent, the microemulsion comprises 0.01-25% of nonionic surfactant, 0.025-35% of assistant surfactant, 0.005-15% of oil phase and the balance of water. The preparation of the microemulsion has features like simple technology, mild condition and low requirement to equipment, and the microemulsion can be easily used and widely promoted. The microemulsion provided by the invention has advantages of reasonable formula composition, obvious tea beverage deposition inhibition effect, little influence to tea beverage local flavor, and good reservation to local flavor substance and nutrition component in the tea beverage.

The present invention relates to a food ingredient comprising a savoury flavour component, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

The invention discloses a method for reducing acid and removing fusel oil of a plum wine, belonging to the field of improvement of fruit wine quality. According to the method, an immersion type plum wine is used as a raw material, anion-exchange resin is adopted to reduce acid and ultrasonic waves are adopted to remove fusel oil, so that the problems of high acidity and easy drunkenness of the immersion type plum wine are solved. The flow of reducing acid of the plum wine comprises the steps of pretreating with resin, mixing the plum wine with resin for adsorption acid reduction, filtering and regenerating the resin; the flow of removing the fusel oil comprises the steps of filling the plum wine into a glass ware, putting the glass ware into an ultrasonic treatment field, treating for 10-50 minutes under different powers, taking the glass ware out, and placing for 15 days. The maximum reduction amplitude of the acid reaches 28%, and the maximum reduction amplitude of the fusel oil reaches 20%. The method disclosed by the invention adopts the anion-exchange resin to reduce the acid, so that the effect is good, no impurity is introduced, and the flavor of the wine is well preserved; through continuous alternate treatment with low and medium frequency ultrasonic waves, the fusel oil content can be reduced, and the maturation of the wine can be accelerated. The method for reducing the acid and removing the fusel oil of the plum wine is favorable for quick maturation of a newly-prepared immersion type plum wine.

The invention provides a method for compounding bamboo leaf essential oil and oregano essential oil used as an antibacterial agent. According to the method, bamboo leaves and oregano are used as raw materials, firstly crushing is performed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the oregano essential oil are prepared; and through mixing in different volume ratios, a bamboo leaf essential oil compound of which the bacterial inhibition is relatively better is obtained. The bamboo leaf essential oil compound has remarkable bacterial inhibition effects. Compared with the effect of single bacterial inhibition of bamboo leaf essential oil, the bacterial inhibition effect of the bamboo leaf essential oil compound is increased by 2-4 times. The essential oil compound is applied to a food system, so that the usage amount of the bamboo leaf essential oil in the food system can be greatly reduced, and influence of high-concentration bamboo leaf essential oil on the food flavor is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtainedbamboo leaf essential oil compound is notably improved. The bamboo leaf essence oil-oregano essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leaf essential oil in food industry.

The invention belongs to the technical field of fresh keeping and storage of edible fruits and vegetables, and particularly relates to an agricultural technology physical combination fresh-keeping and storing method for juicy peaches. According to the method, as an ultrasonic sterilization technology from multiple chemical and biological fresh-keeping methods is selected and a ginger juice extracting solution with best fresh-keeping concentration is combined, the soaking treatment is carried out on juicy peach fruits, and then by utilizing bamboo charcoal package, the possibility that the juicy peach fruits are affected by adverse environments is reduced, harmful gas is effectively adsorbed, the dryness is maintained, and the influence of various harmful bacteria in the environment and the mechanical damage during storage and transportation are avoided. Compared with conventional methods, the method can well control the rot of the fruits and the loss of nutrient substances and effectively prolongs the fresh-keeping and storing time of the juicy peaches, and a preparation method is simple. For the juicy peaches treated by using the method disclosed by the invention, under the high temperature condition (30 plus or minus 5 DEG C), the storage time lasts for more than 7 days, and the rate of intact fruits reaches more than 75%, while general conventional methods are used, under the normal temperature condition (20 plus or minus 5 DEG C), the juicy peaches can only be stored for only about 3 days, and the rate of intact fruit is less than 10%. The method disclosed by the invention is not only suitable for large-scale factory-like fresh keeping and storage, but also suitable for common farmers having certain conditions.

A method for removing benzopyrene from betel nut tobacco, comprising the following steps: (1) adding betel nut tobacco to an aqueous alkali solution, boiling, washing with water until the washing liquid is clear, and filtering to obtain pretreated areca nut; (2) Add organic solvent and / or inorganic acid solution, perform ultrasonic treatment for the first time, filter, wash with water until no solvent remains, add water, and perform second ultrasonic treatment to obtain ultrasonically treated betel nut tobacco fruit; (3) Add fermentation bacteria liquid, sealed and fermented, washed with water, and dried to obtain the fine-quality betel nut tobacco and fruit. In the method of the present invention, the removal efficiency of benzopyrene is as high as 80.54%, wherein the loss of the main active ingredient arecoline is as low as 5.0%, the threshold value of benzopyrene that can be processed is low, the residual amount of reagents is small, and the flavor of betel nut is less affected; the present invention The method has simple process, low cost, environmental protection, is suitable for industrialized production, fills up the gap in the industry, and has very broad application prospects.

The invention belongs to the technical field of liquor brewing, and provides an acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season, in order to solve the problems that the liquor produced by using Daqu as a saccharification fermentation agent goes rancidity easily in the hot season, and the liquor yield is affected. A Fen Daqu delicate fragrance Liquor brewage technology is employed, the consumption of Daqu is decreased, and rhizopus distiller's yeast, Saccharomyces cerevisiae and ester producing yeast are in cooperation; and sorghum is used as a raw material for fermentation liquor brewing. The dosage of the yeasts is as below: Daqu accounts for 2.5-7.5% of the raw material, rhizopus distiller's yeast accounts for 0.3-0.5% of the raw material, and Saccharomyces cerevisiae accounts for 0.05-0.01% of the raw material, and the ester producing yeast accounts for 0.05-0.1% of the raw material. The material and yeasts are subjected to ground tank fermentation for 13-15 days; and the initial fermentation temperature is controlled at 25-30 DEG C. The method effectively reduces the amount of Lactobacillus seed, ensures product flavor, presents novel style, greatly reduces the usage amount of the Fen liquor Daqu, lowers costs, and improves the efficiency of liquor brewing in the premise of effective acid control in the hot season. The liquor reserves the aroma function of Fen liquor Daqu, preserves complex composition, and guarantees the flavor characteristics of Fen liquor.

The invention belongs to the field of preserving and relates to a leechee color protecting and preserving method. In the method, picked leechees are soaked in a hot acid solution for treating, and the adopted hot acid solution is prepared by mixing organic acid and inorganic acid, wherein the organic acid is citric acid or malic acid, the inorganic acid is hydrochloric acid or phosphoric acid, and the temperature during treating is maintained at 50-80 DEG C. The method can effectively maintain the red color of leechee peels so as to achieve the purposes of maintaining the fruit appearance, prolonging the storage period and the shelf life and reducing loss after picking. The invention has the advantages of simple and convenient process flow, simple and high-efficiency operation, obvious effect, and the like.

The invention provides a method for compounding bamboo leaf essential oil and cinnamon essential oil. According to the method, bamboo leaves and cinnamon are used as raw materials, firstly crushing isperformed, and an efficient volatile oil extraction technology is adopted, so that the bamboo leaf essential oil and the cinnamon essential oil are prepared; and through different volume ratios, thebamboo leaf essential oil compound of which the bacterial inhibition is relatively better is obtained. The bamboo leaf essential oil compound has remarkable bacterial inhibition effects. Compared withthe effect of single bacterial inhibition of the bamboo leaf essential oil, the bacterial inhibition effect of the bamboo leaf essential oil compound is increased by 2-4 times. The essential oil compound is applied to a food system, so that the usage amount of the bamboo leaf essential oil in the food system can be greatly reduced, and influence of high-concentration bamboo leaf essential oil onthe food quality is reduced. The bamboo leaf essential oil compounding technique is simple and convenient to operate, and the bacterial inhibition effect of the obtained bamboo leaf essential oil compound is notably improved. The bamboo leaf essential oil-cinnamon essential oil compound can be used for fresh-keeping storage of foods, and provides good development for application of the bamboo leafessential oil in food industry.

The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation is suppressed without the addition of a stabilizer, and provides a method for producing the yogurt. This purpose is achieved by the method for producing a low calorie yogurt, the method including a deoxygenation processing step for reducing the concentration of dissolved oxygen in the raw milk, and a lactose degradation step for adding lactase to degrade the lactose in the raw milk, preferably at a specified ratio of alpha-lactoalbumin and / or beta-lactoglobulin in the raw milk.

The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.