35results about How to "Mask astringency" patented technology

The invention discloses a Camellia chrysantha herbal tea, and a production method thereof. The production method comprises extracting Camellia chrysantha leaf, Mesona chinensis, Morus alba leaf and Radix Glycyrrhizae with water, filtering, blending, fine filtering, filling, sterilizing, and cooling. The production method sufficiently retains trace elements, amino acids, polysaccharides, vitamins and other nutritional ingredients in Camellia chrysantha leaf; and has the effects of activating human cells, promoting metabolism, regulating balance of body functions, enhancing immunity, keeping healthy, clearing away toxic materials, relieving hangover, caring skin, relieving cough, reducing sputum, promoting salivation, reducing blood lipid, reducing blood pressure, and so on, in combination with Mesona chinensis, Morus alba leaf and Radix Glycyrrhizae.

The invention discloses a production process of red date black tea. The production process of the red date black tea is characterized by comprising the following steps: picking fresh leaves; withering; rolling; fermenting for the first time; drying for the first time; fermenting for the first time; fumigating red dates with steam for 5-7 minutes, and rapidly mixing the red dates with tea leaves; carrying out pile fermentation to ferment for the second time; after fermentation, sieving to separate the red dates and the tea leaves; drying for the second time; mixing the tea leaves with the red dates: in a closed air conditioning room, separately flatly spreading the tea leaves and the red dates according to a principle of one layer of the tea leaves and one layer of the red dates; covering one layer of wet gauze, wherein the weight ratio of the tea leaves to the red dates is (4-5) to 1, the temperature is controlled to be 35-45 DEG C and the time is 1-2 days; spreading and airing the tea leaves and the red dates: selecting a ventilated and clean field, and spreading and airing the tea leaves and the red dates for 5-8 hours; and drying for the third time. The red date black tea disclosed by the invention has rich tea aroma and date aroma, and the sweet aroma of the red dates can still be kept when the red date black tea is brewed for a plurality of times.

The invention belongs to the technical field of edible fat and particularly relates to functional fat with a remarkable cardiovascular and cerebrovascular disease risk factor prevention function and a preparation method thereof. Risk factors include lipid metabolism disorder, lipid peroxidation and inflammatory factors. The functional fat is characterized by being prepared through the following raw materials by mass: 93.73-99.82% of rapeseed oil with low erucic acid, 0.16-6% of phytosterol ester, 0.008-0.07% of fat soluble tea polyphenol and 0.02-0.2% of natural vitamin E. The functional fat has the advantage of preventing the cardiovascular and cerebrovascular disease risk factors.

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

Disclosed is a microwave food cake powder formula and preparation method which enables the user to obtain a tasty and nourishing cake by adding into a fresh hen egg, mixing uniformly with the microwave cake powder, stewing in microwave oven for 90 seconds. The raw materials include starch, spray powdered coconut oil, Japanese SFP powder, perfume compound powder, lemon acid, common salt and refined granulated sugar. And the making process comprises the steps of ultramicro disintegrating, disintegrating the other raw material to below 30 meshes, charging into mixing machine in the sequence of density, fully mixing and packaging.

The invention discloses a method for preparing natural polyphenol-concentrated sour pear juice and a method for preparing a sour pear drink. The natural polyphenol-concentrated sour pear juice is prepared from sour pears through cleaning, crushing, pressing, enzymolysis, clarification, ultrafiltration, low-temperature vacuum concentration, and the like. The soluble solid content of the product is more than or equal to 60 DEG Brix; the total phenol content is more than or equal to 500mg/100g; and the arbutin content is more than or equal to 160mg/100g. The sour pear drink is prepared from the sour pear juice and water serving as main raw materials through mixing, degassing, homogenizing, sterilizing, and the like; the soluble solid content of the sour pear drink is between 8 and 25 DEG Brix; and the total phenol content is between 30 and 150mg/100g. Compared with the traditional pear drinks, the sour pear drink contains more polyphenol component, overcomes bad mouthfeel of the polyphenol without sweeteners and sour agents, and is a natural functional component-enriched drink. Due to the adoption of drying, extracting, centrifuging, and concentrating processes, the polyphenol is extracted from the sour pear residue, and the polyphenol loss is reduced.

The invention discloses a calcium gluconate zinc gluconate particulate agent preparation method. The preparation comprises calcium gluconate, zinc gluconate and lysine hydrochloride of effective doses a pH regulator, an excipient, a sweetener, an adhesive, and a fragrance. The particulate agent provided by the invention has stable quality, good taste, and good administration compliance.

The invention provides a compound paracetamol and zinc gluconate dispersion tablet which can be crumbled and a preparation method thereof. A single separating granulation method is adopted on the traditional Chinese medicine of compound indigowood root extract powder, thereby avoiding the infections on the whole tablet moulding capability and the disintegration rate because the traditional Chinese medicine ingredient absorbs moisture during the preparation process. The problems that the crumbling and the dissolving out of active ingredient of a common tablet are slow to lead to the result that western medicine ingredient in the medical prescription improves influenza symptom to take effect slowly, and the action is too assuasive. Surface active agent can be further added in cementing substance to accelerate the crumbling; the dosage of the cementing substance is reduced at the same time, thereby further increasing the disintegrative characteristic of the tablet. In addition, the tablet is dispersed more evenly after being crumbled in the water by adding with the surface active agent, thus forming uniform suspension solution, and the medicine dosage for a patient is more accurate. Correctives with bitter taste masking effect can also be further added in the medical prescription to give the prepared dispersion tablet a nice taste, so that the medicine taking compliance of the patient is increased.

The present invention belongs to the technical field of chili processing and particularly discloses a manufacture method of nutritious and health-care pork liver chopped chilies. The manufacture method specifically comprises the following steps: (1) raw materials are weighed; (2) fresh aloe vera and fresh sweet-scented osmanthus are respectively washed clean; the washed materials are mixed; the mixture is beat into slurry; the slurry is subjected to a steam treatment; the steamed slurry is taken out; vitex negundo honey is added; the materials are mixed and stirred evenly; the mixture is fermented; and the fermented mixture is taken out to obtain fermented slurry; (3) fresh red chilies are washed clean; the washed chilies are cut and chopped; edible salt and fermented dragon fruit skin juice are mixed and stirred; the mixed and stirred materials are fermented; pork liver powder, angelica root polysaccharides, black rice polysaccharides and agaric polysaccharides are added; the materials are mixed and stirred evenly; and the mixture is fermented to obtain nutritious and health-care pork liver chopped chilies; and (4) vacuum filling, sterilizing and labeling are conducted to obtain afinished product. The manufacture method can effectively enrich the mouthfeel of the chopped chilies, effectively promotes release and volatilization of aroma components in the red chilies, enables the chopped chilies to be unique in flavor, fragrant but pungent, can also effectively cover the bitterness and astringency of the chilies, effectively ensures intestinal health, improves hematopoieticfunctions of human body, inhibits breeding of harmful micro-organisms in oral cavity and keeps the health of the oral cavity.

The invention discloses a technology for processing roasted chicken eggs, and belongs to the technical field of food processing. The technology includes steps of (1), cooking chicken eggs; (2), pretreating spices; (3), carrying out filter and sterilization; (4), carrying out marinating; (5), carrying out roasting. The technology for processing the roasted chicken eggs has the advantages that the technology is scientific and reasonable and is high in bioavailability; the roasted chicken eggs prepared by the aid of the technology contain abundant nutrition, have unique flavor and delicate tasteand are crispy, tasty, refreshing, safe and non-toxic, antioxidant and anti-ageing effects can be realized by the roasted chicken eggs, and accordingly the technology has a good economic benefit and an excellent market promotion value.

The invention discloses a preparation method of royal jelly acid microcapsules. The microcapsules are prepared by taking recrystallized royal jelly acid as a core material and gelatin and black fungusgum as wall materials. Compared with an original royal jelly acid, the newly prepared recrystallized royal jelly acid crystal particles subjected to alkali dissolution and acidification crystallization treatment are smaller and more suitable for embedding; by using the enteric wall materials, the royal jelly acid is released in intestinal tracts, the stimulation of the royal jelly acid to stomachis reduced, and the royal jelly acid does not cause regurgitation any more.

The invention belongs to the technical field of livestock breeding, and particularly discloses a high-efficiency disease-prevention Luchuan pig breeding method. According to the method, Luchuan pigs are fed with different amounts of disease-prevention feed anddifferent amounts of disease-prevention liquid on the basis of different weights of the Luchuan pigs, and scientific management is conducted on a pigstyat the same time; the disease-prevention feedis mainly prepared from corn, wheat bran and a disease-prevention additive according to a certain weight ratio; the disease-prevention additive is mainly composed of dioscoreae nipponicaerhizome, radix trichosanthis, Chinese wolfberry root-bark and beta-cyclodextrin according to a certain weight ratio; the disease-prevention liquid is composed of a gallnut extracting solution, a haw appleextractingsolutionand distilled water according a certain volume ratio.According to the high-efficiency disease-prevention Luchuan pig breeding method, with the daily feeding of the Luchuan pigs, the high-efficiency disease-prevention, green and safe disease-prevention feed and disease-prevention liquid and the pigsty management are combined, the improvement of the natural disease-prevention ability of the Luchuan pigs and the reduction of external disease sources are combined to achieve the effect of high-efficiency disease-prevention together, and therefore the morbidity rate of the Luchuan pigs is reduced and the meat-quality safety of the Luchuan pigs is improved.

The invention relates to a sugar-free candy compositions for replenishing the calcium and its preparation process, wherein the composition comprises (by wt%) 8%-90% of at least a liquid sugar alcohol and/or at least a sugar cube alcohol, 5%-50% of calcium salt, 0.001%-0.2% of vitamin source, 0.001%-2% of sweetener, and 0-40% of fat. The process for manufacturing the composition comprises the steps of sugar melting, oil mixing, boiling, cooling down, forming and packaging.

The invention relates to a bamboo shoot robinia pseudoacacia flower sauce. The sauce comprises the following components in parts by mass: 20-30 parts of fresh robinia pseudoacacia flowers, 40-60 partsof bamboo shoots, 25-35 parts of robinia pseudoacacia flower honey, 15-20 parts of citric acid, 3-8 parts of agar powder, 1.5-4 parts of pectin, 10-16 parts of starch, 4-6 parts of salt, 6-12 parts of clove oil and 10-30 parts of sesame oil. The robinia pseudoacacia flower honey has a natural fragrance of robinia pseudoacacia flowers, and can increase flavor of the robinia pseudoacacia flowers; in addition, as a kind of honey, the robinia pseudoacacia flower honey has natural preservative effect, and can be used for long-term effective antisepsis when accompanied by the clove oil without additional chemical preservative, and the quality guarantee period can reach two years or above at room temperature; organic acid contained in the robinia pseudoacacia flower honey and the added citric acid can reduce the pH value of the product, and further slow down the appearance and flavor quality reduction caused by the browning of the robinia pseudoacacia flower; and in addition, dextrin contained in the robinia pseudoacacia flower honey can also mask astringent taste of the robinia pseudoacacia flowers when in use.

The invention relates to a bamboo shoot robinia pseudoacacia flower sauce. The sauce comprises the following components in parts by mass: 25-40 parts of robinia pseudoacacia flowers, 8-15 parts of robinia pseudoacacia flower honey, 3-5 parts of clove oil, 3-6 parts of agar powder, 10-15 parts of apple vinegar, 1-2 parts of dried chili particles, 1-2 parts of ginger, 1-2 parts of fennel, 3-8 partsof yellow rice wine, 10-14 parts of sesame oil, 4-7 parts of lentinus edodes powder and 3-5 parts of thirteen spices. The robinia pseudoacacia flower honey has a natural fragrance of robinia pseudoacacia flowers, and can increase flavor of the robinia pseudoacacia flowers; in addition, as a kind of honey, the robinia pseudoacacia flower honey has natural preservative effect, and can be used for long-term effective antisepsis when accompanied by the clove oil without additional chemical preservative, and the quality guarantee period can reach two years or above at room temperature; organic acidcontained in the robinia pseudoacacia flower honey and the added malic acid can reduce the pH value of the product, and further slow down the appearance and flavor quality reduction caused by the browning of the robinia pseudoacacia flower; and in addition, dextrin contained in the robinia pseudoacacia flower honey can also mask astringent taste of the robinia pseudoacacia flowers when in use.

The invention discloses a method for preparing a lotus root mandarin orange beverage. The method comprises the steps that a fresh lotus root is steam-blanched, beaten and compounded with a mandarin orange juice, a honey and a lemon juice, and a xanthan gum is added and subjected to ultrahigh pressure treatment. A series of measures are used for effectively overcoming the defects of oxidative deterioration, poor taste and the like of a raw lotus root. The prepared lotus root mandarin orange beverage is not only rich in color and flavor, but also rich in nutritive value, and is good in stabilityand long in shelf life, and a storage period can be more than two years without deterioration or precipitation.

The invention discloses a method for preparing an areca flower and kombucha beverage. The beverage comprises the following components: olive, areca flower, black tea leaf, beautiful millettia root, sugar, black tea bacteria liquid, and distilled water. The areca flower and kombucha beverage has good taste, moderate sweet and sour taste, and can be taken as daily leisure, the areca flower and kombucha beverage has the effect of regulating stomach, helping digestion and promoting metabolism, and is a special health drink.

The invention relates to the technical filed of food processing, and concretely relates to a persimmon preserved fruit processing method. The method comprises the following steps: 1) selecting high-quality fresh fruits and immersing the fresh fruits in limestone-ethylene mixed liquor, taking the fresh fruits out and washing the fresh fruits, and removing the peels of the fresh fruits; 2) immersingthe peeled persimmon in immersion liquid prepared by a plant extract, egg white lysozyme, D-isoascorbic acid, nicotinamide and absolute ethyl alcohol for 3-5 h at the temperature of 30-40 DEG C, wherein the plant extract is mainly prepared by sugarcane, beet, red berries, chicory, banksia rose, Vanilla fragrans (Salisb.) Ames, ampelopsis japonica, tamarix chinensis leaves, and radices ligustici sinensis; 3) performing primary baking, performing cake making and stacking, and performing secondary baking; and 4) storing the baked persimmon in a sealing mode, and after the surfaces frost, performing disinfection and package. The persimmon preserved fruit has brilliant luster, keeps the color of the fruits, effectively prolongs the shelf stage, is crisp and fragrant, and has good mouthfeel, and the preparation method has the advantages of simple step and easy processing.

The invention discloses calcium zinc gluconate granules and a preparation method thereof. The calcium zinc gluconate granules contain calcium gluconate, zinc gluconate, lysine hydrochloride, an excipient, a sweetening agent, an adhesive and essence. The excipient can be selected from sucrose, lactose, maltose and maltodextrin; an acidulant cannot be selected; the sweetening agent can be selected from steviosin and sucralose; the adhesive is preferably selected from the sucrose, the maltose and the maltodextrin. Compared with oral solution, the granules disclosed by the invention have more stable quality, good taste, convenience in medicament taking, and high compliance.