2904results about How to "Mellow taste" patented technology

The invention discloses a preparing method for a tobacco-made extract. The invention includes the following steps: tobacco leaves are firstly blended with water and enzyme for enzymolysis; and then ethanol is applied for extraction, filtration and concentration; and lastly the tobacco-made extract is obtained through maillard reaction. The invention utilizes the tobacco dust generated from the tobacco production, takes into full consideration the feasibility and operability of industrial production with respect to the preparing process, and furthermore, conducts a series of exploration on factors relating to the enzymolysis, extraction and maillard reaction forms the final preparing process and optimal technical parameters, and thereby the product quality reaches the requirements for adding fragrance to the tobacco-made extract with outstanding steadiness and repeatability.

The invention provides a traditional Chinese medicinal composition of heart-fire clearing herbal tea and a preparation method thereof. The composition comprises Chinese olive, rhizoma phragmitis, Japanese ginseng leaf, crataegus pinnatifida, Chinese dates, dendrobe, polygonatum odoratum, liquorice, lalang grass rhizome, watermeion peel, radix ophiopogonis, rhizoma atractylodis, eucommia, ganoderma lucidum, divaricate saposhnikovia root, herba houttuyniae, raw ginger, fortune eupatorium herb, honeysuckle, medlar, aged tea, magnolia officinalis, Chinese mosla herb, lespedeza cuneata, feverfew, astragalus membranaceus, raw rhizoma polygonati, lophantherum gracile, kudzuvine root, mint, pogostemon cablin, mesona blume, lotus leaf, raw pear, mungbean, sugar cane, raw white hyacinth bean flower, poria, medicated leaven, malt, atractylodes macrocephala koidz, American ginseng, fructus forsythiae, tremella, water chestnut, momordica grosvenori swingle, lemon, amomum and fructus caryophylli, and has the advantages of good heart-fire clearing and internal-fire removing effect and simple production process. The herbal tea does not have toxic or side effect, is mellow and smooth in taste, can be drunk for a long time, and has a good health-care effect.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The invention provides a mixed electronic cigarette tobacco liquid. The mixed electronic cigarette tobacco liquid comprises the following components in parts by weight: 3-30% of Zimbabwe tobacco extract liquid, 2-25% of American burley tobacco extract liquid, 2-15% of Maryland tobacco extract liquid, 1-10% of Turkish oriental tobacco extract liquid, 1-10% of Greek oriental tobacco extract liquid, 1-10% of Yunnan Baoshan oriental tobacco extract liquid, 1-10% of Xinjiang oriental tobacco extract liquid, 1-8% of tobacco ketone 1035, 1-5% of tobacco alcohol 1036, 0.5-5% of tobacco essence, 0.1-2.5% of natural nicotine, 5-25% of edible glycerol, 1-10% of distilled water, 1-15% of edible alcohol and the balance of propylene glycol. The mixed electronic cigarette tobacco liquid provided by the invention provides a traditional tobacco substitute with mixed taste which is beneficial to the health and satisfying the need of smokers; the mixed electronic cigarette tobacco liquid is characterized by an international mixed style, the smoke is intense and enough, the smoke flavor is pure and mild; the mixed electronic cigarette tobacco liquid is natural and harmonious with the style characteristic and taste of the mixed tobacco; harmful substances are few; and the health of the smokers is benefited.

The invention relates to a dark tea processing method comprising the following steps: firstly, in order to improve the quality of fresh tea leaves, adopting banjhi and single tea tree fresh leaves with one bud two leaves or one bud three leaves and same tenderness as raw materials; secondly, increasing the temperature and humidify control to simulate the deterioration of sunlight; thirdly, controlling the temperature and the humidify for piling and fermenting; and fourthly, after the drying process, the temperature and humidify control and fragrant improving technology is added. By the process, the dark tea prepared by the technology has the characteristics that the appearance is smooth and stripped, the color is dark and lubricant, the tea soup is golden and bright, the taste is mellow, sweet and has the fragrant of fruits, the fragrant is strong and durable, and the tea dregs are green and uniform.

The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention discloses a method for improving the flavor and the texture of plant enzyme food by utilizing fermentation of compound strains. The method is characterized in that strains with good permeability resistance, aroma strains, plant-source preponderant strains and strains for optimizing the texture of a product are screened by sugaring digestion, fermentation of the compound strains, after-ripening, clarifying and membrane filtration treatment, reasonable and scientific combination is carried out on the strains, the preparation time of the plant enzyme food is effectively shortened by controlling the matching and the used amount of the strains, the prepared plant enzyme food is coordinated in flavor, stable in texture, safe and sanitary, and uniform in color, has strong composite fruit flavor and fermenting mellow flavor, is viscous in organization and mellow in taste, has no stimulation in eating, is coordinated in sweetness and sourness, smooth in swallowing, and sweet and lasting in residual taste. The method disclosed by the invention has the advantages that the process is simple, the fermented product can be stored at normal temperature, and the quality is still stable after 6 months, so that the method is suitable for large-scale production, and has a good market prospect.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The invention relates to a process for processing black tea of golden camellia. The processing process comprises the steps of (1) picking, wherein fresh leaves of the golden camellia, which just change from purple to green, are picked; (2) sunning, wherein the water loss of fresh leaves reach 3-8% through sunning treatment; (3) shaking and rocking, wherein leaves are subjected to shaking treatment in an air-conditioning room, and rocking is conducted twice to five times; (4) withering, wherein tea leaves are cut into sections and withered, and the water content in tea leaves after withering is within a range of 55%-65%; (5) rolling, wherein the rolling procedure comprises vacuum rolling, slight pressing, compressing, loosening and deblocking; (6) fermenting, wherein fermentation is conducted for 8-10 hours at a temperature within a range of 24-25 DEG C; (7) removing water, wherein microwave water-removing is conducted for 2-7min at a temperature within a range of 100-110 DEG C; and (8) drying, wherein drying is conducted in a perfuming machine to obtain the black tea of the golden camellia. According to the process for processing the black tea of the golden camellia, the black tea of the golden camellia has the fragrance of flowers, the fragrance is evident, the liquor color is red, the taste is mellow, fresh and sweet, and the quality is unique.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention relates to a production process of sauce fen-flavor type white spirit, which comprises the following steps: respectively loading smaller lumped koji fen-flavor type base wine and sauce fen-flavor type base wine into a ceramic wine jar and then sealing the base wines for fully storing the smaller lumped koji fen-flavor type base wine for three years and the sauce fen-flavor type basewine for five years; blending the base wines in a proportion of 55 percent of the sauce fen-flavor type base wine and 45 percent of the smaller lumped koji fen-flavor type base wine; then adding purified water to regulate the mixed base wine to required alcoholic strength; and storing the obtained mixed base wine for half a year to obtain a finished product. The blended product has characteristicof clear and sweet taste of the fragrance of smaller lumped koji fen-flavor type while spirit and also has the characteristics of ausgereift, smell fragrance, elegance, exquisite feel and empty left fragrance of the sauce fen-flavor type white spirit. The sauce fen-flavor type white spirit of the invention is hopeful to become a twelfth flavor wine in the national white spirit flavor type classification.

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v/v) and the total sugar content of 4.0-80.0g/L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.

The invention relates to composite nicotine salt and a solution thereof, a preparation method and application thereof. The composite nicotine salt is prepared from, by weight, 50-70 parts of organic acid and 30-50 parts of nicotine, and the organic acid is composed of benzoic acid, lauric acid, linoleic acid, citric acid, malic acid and levulinic acid. The organic acid used in the method is mostly components naturally present in tobaccos, the irritation of the nicotine can be remarkably reduced by a suitable ratio, and the formed nicotine salt produces an aroma similar to flamed natural tobaccos during smoking. The aroma of the composite nicotine salt is closer to that of a traditional cigarette, the effect of relieving craving for the tobaccos is better, and the use safety is higher.

The invention discloses Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce. The Qi-tonifying salted duck eggs prepared by adopting the thick broad-bean sauce are prepared from the following raw materials in parts by weight: 4000-5000 parts of fresh duck eggs, 200-300 parts of table salt, 60-70 parts of the thick broad-bean sauce, 400-500 parts of rice husk charcoal, 50-80 parts of plant ash, 10-20 parts of table vinegar, 4-6 parts of chili powder, 3-6 parts of fennel powder, 1-2 parts of powdered cinnamon, 3-5 parts of yam flour, 3-5 parts of radix astragali powder, 2-4 parts of hawthorn fruit powder, 45-55 parts of mixed powder of bean dregs and scented tea, and also comprises the following traditional Chinese medicinal herbs in parts by weight: 3-5 parts of polygonum multiflorum, 1-2 parts of radix puerariae, 3-5 parts of roots of woods greenstar, 1-2 parts of wolfberries, 1-2 parts of cherries, 1-2 parts of peach blossoms, 1-2 parts of stevia rebaudiana, 3-5 parts of raspberries, 1-2 parts of angelica sinensis, 3-5 parts of peach kernels, 1-2 parts of radix polygonati officinalis and 1-2 parts of radix astragali. The mixed powder of the bean dregs and the scented tea is prepared from the following raw materials in parts by weight: 20-25 parts of the bean dregs, 1-2 parts of the cushaw flowers, 1-2 parts of multiflora rose root, 1-2 parts of black tea, 2-3 parts of gynostemma pentaphylla and 1-2 parts of matcha powder.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention discloses an industrial production method of hydrolyzed wheat protein for feeding, belonging to the technical field of feed additive production. In the method, through the method of synergy of multiple enzymes and combined treatment of multiple steps, the hydrolyzed wheat protein for feeding is prepared by taking wheat gluten meal and water with weight ratio of 1:10-1:2 and adding compound enzyme, ensuring the mass percent concentration of the compound enzyme in the solution is 0.2-1.4%, hydrolyzing the mixture for 1-13h under the conditions that the temperature is 30-70 DEG C and pH value is 5.0-10.0, then carrying out such processes as filtering, decoloring and drying, etc. Compared with the traditional methods, the method of the invention features mild hydrolysis conditions, sanitation and safety and maintains the original nutritive composition of amino acid free of loss; the hydrolysate is low in salt content, mellow in mouth feel and high in yield which is up to 98%. The tests that the hydrolyzed wheat protein is added in the feed for suckling pigs, chicks, calves, aquaculture and the like to be used show that the hydrolyzed wheat protein has the advantages and evident effects of improving daily feed intake, reducing diarrhea rate, enhancing immunity, slowing weanling stress, improving growth performance and the like.

The invention relates to a production process of a highly-fragrant health care wine, which comprises the steps of manufacturing, fermentation and distillation of yeasts, storage and blending of raw wine and packaging of finished wine, wherein Aspergillus niger is added and manufactured into mouldy brans in the manufacturing process of yeasts, the mouldy brans are added to a yeast culture medium according to a ratio of 3% and manufactured into mould starters, and the mould starters are manufactured into the yeasts according to an input ratio of 10%; in the fermentation and distillation processes, a yeast culture liquid is spread over fermented grains before cellar entry, and a caproic acid bacterium, methane bacterium co-fermented liquid and a propanoic acid bacterium liquid are spread in the cellar; and other steps are the same with those in the conventional wine brewing process. By adding the propanoic acid bacterium liquid, the caproic acid bacterium and methane bacterium co-fermented liquid which can activate cellar environment and maintain fragrance in the cellar fermentation process, adding the Aspergillus niger in the yeast manufacturing process and combining other improvement measures in the traditional wine brewing production, the invention reduces the generation speed of harmful substances in the cellar, and simultaneously produces multiple active ingredients beneficial to human health, thereby maintaining the fragrance of the traditional wine and greatly reducing the generation of methanol and fusel oil.

The invention provides a method for preparing gold-flower Puer tea by inoculating fungus microorganisms. The method is characterized in that: by the means of inoculating mixed fungi which are mainly eurotium cristatum and adding a fermentation promoter, the blooming of the Puer tea is realized, and the gold-flower Puer tea with gold flowers is prepared. In the production process of the Puer tea, besides of the non-dominant bacteria of the eurotium cristatum, the dominant bacteria including the Puer tea such as aspergillus niger, penicillium notatum, rhizopus and microzyme are also inoculated; and in addition, the fermentation promoter is also added, so that not only the bacteria can be quickly bred, but also the operation and control are convenient; and the tea leaves are fermented and uniformly aged and stable in quality. The gold-flower Puer tea prepared by the method has the advantages that: the beneficial effects of the Puer tea and the eurotium cristatum are perfectly combined; the tea is red, thick and bright and has pure aroma and a mellow taste; other health-care effects are further improved; and the quality is improved in essence compared with traditional Puer tea.

The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor.

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

The invention relates to a preparation method for English pale ale. The method comprises the following steps: (1) mixing raw materials and water,saccharifying the mixture, raising the temperature, stopping saccharifying, boiling the mixture with addition of hops in stages after filtration, and performing precipitation to obtain wort; (2) inoculating upper beer yeasts into the wort for fermentation, and storing the fermented product for 20 to 30 days to obtain fermentation broth after fermentation is stopped; (3) adding extract into the fermentation broth, inoculating lower yeast liquid, performing heat storage, and storing at reduced temperature to obtain the English pale ale. According to the method, a conventional process for the English pale ale is improved, and by secondary fermentation, the ale is more mellower on the premise that the high alcohol content and hop bitterness of the conventional ale are kept.

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.