12results about How to "Mild taste" patented technology

The invention discloses a traditional Chinese medicine tea drink for preventing and treating oral mucosa diseases and a preparation method of the traditional Chinese medicine tea drink. The traditional Chinese medicine tea drink is prepared from 10-15 parts of radix astragali, 8-12 parts of radix codonopsis, 6-10 parts of radix salviae miltiorrhizae, 5-9 parts of radix angelicae sinensis, 3-6 parts of fructus psoraleae, 6-9 parts of rhizoma polygonati, 6-9 parts of radix adenophorae, 6-10 parts of rhizoma atractylodis macrocephalae, 5-9 parts of radix ophiopogonis, 3-5 parts of radix glycyrrhizae, 4-6 parts of pericarpium citri reticulatae and 5-8 parts of herba taraxaci. Aiming at the core pathogenesis of low immunity, long-term deficiency, long-term deficiency and kidney-yang insufficiency of patients suffering from oral mucosa diseases, qi tonifying, blood activating and kidney-qi strengthening are taken as a core treatment method, the formula is scientific and reasonable, all the medicinal materials act synergistically, the overall immune function of the body is adjusted, T lymphocyte subpopulation imbalance and cell factor network disorder are improved, and the curative effect is good. The oral mucosa microcirculation is improved, local inflammation is relieved, the immunity of a patient is improved fundamentally, the recurrence rate of oral mucosa diseases is reduced, and the problems that an existing tea drink is not high in pertinence and limited in curative effect are solved. The tea drink is appropriate in taste, good in compliance, high in safety and suitable for people with various oral mucosa diseases and low immunity.

The invention discloses a method for improving bitter taste of ligusticum wallichii by utilizing microbial fermentation. The method comprises the following steps: selecting fermentation microorganisms according to the principle that the ligusticum wallichii has growth ability in a Chinese herbal medicine environment and metabolites of the ligusticum wallichii are non-toxic; ligusticum wallichii is treated, and a fermentation substrate is prepared; respectively activating the selected fermentation microorganisms to obtain seed liquid of all the fermentation microorganisms; respectively inoculating the seed liquid of the fermentation microorganisms obtained after activating treatment into a fermentation substrate, and fermenting to obtain a plurality of groups of samples after fermentation treatment of the fermentation microorganisms; and performing bitter taste detection on the multiple groups of samples to determine the optimal microorganism variety for improving the bitter taste of ligusticum wallichii. The method disclosed by the invention is good in applicability, can be applied to a decoction and can also be applied to various scenes such as a water extract; strain selection is reasonable, and an optimal scheme can be determined by matching with a screening method; the method is simple to operate, low in cost, free of complex equipment and expensive reagents, easy to produce, popularize and apply on a large scale, environment-friendly and good in application prospect.

The present invention relates to the field of sturgeon cartilage products, and in particular to a preparation method of sweet-scented osmanthus sturgeon cartilage glue. The preparation method comprises the following steps: after pre-treating the sturgeon cartilage, adding water to steam and soften it, and then separating it from the water; after cooling the steamed sturgeon cartilage, adding sweet-scented osmanthus syrup, mixing evenly, and obtaining sweet-scented osmanthus sturgeon cartilage glue; the sweet-scented osmanthus syrup contains sweet-scented osmanthus flavor microcapsules, and the sweet-scented osmanthus flavor microcapsules include sweet-scented osmanthus flavor substances, polydopamine / starch composite wall layers and starch wall layers from the inside to the outside. The sweet-scented osmanthus sturgeon cartilage glue obtained by the preparation method of the present invention enriches the form of sturgeon cartilage products, can retain various nutrients in the sturgeon cartilage to a large extent, and has a good taste, and uses sweet-scented osmanthus flavor microcapsules with special structures to prolong the residence time of the sweet-scented osmanthus flavor in the oral cavity, giving the sweet-scented osmanthus sturgeon cartilage glue a good aftertaste.

The invention discloses a lactobacillus plantarum fermented tender ginger sauce and a processing method thereof. The formula comprises the following components: 100g of tender ginger, 45% of rock sugar, 60% of water, 25% of high fructose corn syrup, 0.4% of CMC-NA, 0.6% of guar gum, 0.2% of xanthan gum and 5% of lactobacillus plantarum suspension (the concentration of the suspension is greater than or equal to 1 * 10 < 7 > CFU / mL). According to the present invention, through the acidic environment formed by the lactobacillus plantarum, the dominant flora effect and the tender ginger antibacterial component effect, the long shelf life is obtained, and the safety of the product is ensured. The product can be directly brewed, can also be used as stuffing, seasonings and the like, and has a great market application prospect.

The invention relates to the technical field of wine-processed rhizoma polygonati, and particularly discloses a preparation process of wine-processed rhizoma polygonati. The preparation process of the wine rhizoma polygonati comprises the following steps: adding rhizoma polygonati slices into water, moistening, and taking out to obtain moistened rhizoma polygonati; cooling, standing, heating, standing and drying the moistened polygonatum sibiricum in the sun to obtain freeze-thawed polygonatum sibiricum; adding the freeze-thawed rhizoma polygonati into the yellow wine-water mixed solution, moistening, and taking out to obtain moistened wine rhizoma polygonati; cooling, standing, heating and standing the moistened wine polygonatum sibiricum to obtain freeze-thawed wine polygonatum sibiricum; and steaming the freeze-thawed wine rhizoma polygonati for multiple times, and drying in the sun for multiple times to obtain nine-steamed nine-sun-dried wine rhizoma polygonati. The nine-steamed nine-sun-dried wine rhizoma polygonati obtained by the preparation process has the advantages of high water-soluble extract content, high total polysaccharide content and high total saponin content, shows excellent medicinal value, and meets market requirements.

The utility model discloses a membrane separation system for producing casein and whey, comprising: raw material storage tank, pre -filtration device, multistage membrane separation subassembly, concentrated liquid storage tank and dialysis fluid storage tank, raw material storage tank, pre -filtration device, multistage membrane separation subassembly are connected gradually through the pipeline, and be provided with one level or several levels membrane separation subassembly in multistage membrane separation subassembly, and each membrane separation subassembly is provided with a membrane separation device, concentrated liquid storage tank with last level membrane separation subassembly of multistage membrane separation subassembly's membrane separation device is connected to undertake concentrated liquid, dialysis fluid storage tank is connected with each membrane separation subassembly in multistage membrane separation subassembly's membrane separation device respectively to undertake each dialysis liquid. The utility model discloses through the mode of membrane separation, improves the solubility and dispersibility of casein, and makes whey retain more active ingredients.

The invention provides a traditional Chinese medicine composition for treating depression caused by stagnation of liver qi and phlegm obstructing heart orifices, and a preparation method and a quality control method thereof, and belongs to the technical field of traditional Chinese medicines. On one hand, the invention provides a traditional Chinese medicine composition formula for treating depression caused by stagnation of liver qi and stagnation of phlegm in heart orifices; secondly, the invention provides a traditional Chinese medicine composition for treating depression caused by stagnation of liver qi and stagnation of phlegm in heart orifices; thirdly, the invention provides a preparation method of the traditional Chinese medicine composition for treating depression caused by stagnation of liver qi and phlegm obstructing heart orifices. Fourthly, the invention further provides application of the traditional Chinese medicine composition in preparation of a medicine for treating depression. In the fifth aspect, the invention further provides a fingerprint spectrum construction method of the traditional Chinese medicine composition for treating depression caused by stagnation of liver qi and phlegm obstructing heart orifices. In the sixth aspect, the invention also provides application of the fingerprint spectrum in drug detection and quality control for treating depression.

The invention belongs to the technical field of yoghourt preparation, and particularly relates to a preparation method of low-temperature yoghourt with a long shelf life. Comprising the following specific steps: raw material treatment: selecting raw milk as a raw material, adding white granulated sugar, uniformly stirring, and performing pasteurization; performing low-temperature fermentation: inoculating lactic acid bacteria into the pasteurized raw milk, and performing fermentation at the fermentation temperature of 4-10 DEG C for 12-24 hours to obtain a semi-finished product; homogenizing treatment: performing homogenizing treatment on the semi-finished product; a low-temperature plasma sterilizer is used for sterilization, the sterilization temperature ranges from 10 DEG C to 20 DEG C, the electric field intensity ranges from 5 kV / cm to 50 kV / cm, and the treatment time ranges from 1 min to 10 min; filling and sealing: filling the semi-finished product into a sterile cup through sterile filling equipment, and sealing. The shelf life of the yoghourt can be effectively prolonged.

This invention provides a sweet-scented black tea, relating to the field of fermented black tea preparation. It is obtained through a preparation process of withering, rolling, fermentation, and continuous light fermentation drying. Rolling involves cyclically rolling withered leaves using a light-heavy-light pressure method to obtain rolled leaves. Fermentation involves breaking up the rolled leaves and placing them in a fermentation chamber or fermentation machine for fermentation at a temperature of 28-30℃ and a humidity of not less than 90%, for 3 hours with stirring every hour to obtain fermented leaves. After fermentation, continuous light fermentation drying is performed to obtain the sweet-scented black tea. This black tea utilizes a specific tea-making process, namely, continuous light fermentation drying after fermentation by introducing a dry mixed gas. This achieves light fermentation during the drying process, allowing fermentation to continue throughout the entire drying process, improving the persistence of the fermentation process, avoiding excessive oxidation and fermentation of the tea sample, and ensuring the long-term and stable nature of the fermentation.

The invention provides semen euryales and fructus alpiniae oxyphyllae paste and a preparation method thereof, and relates to the technical field of traditional Chinese medicine paste preparation. According to the ointment, gordon euryale seeds and fructus alpiniae oxyphyllae are used as core functional raw materials, medicinal and edible auxiliary materials such as Chinese yams, poria cocos, lotus seeds, longans and rhizoma polygonati are matched, honey and rock candy are used as auxiliary materials to regulate the taste, and the ointment is prepared through raw material processing pretreatment, constant-temperature extraction, low-temperature blending, vacuum concentration and sterile filling. The medicine effect is improved by adopting a processing technology of stir-frying gordon euryale seeds and stir-frying fructus alpiniae oxyphyllae with salt, and a plurality of auxiliary materials are matched to realize the synergistic effects of tonifying spleen and clearing damp, reinforcing kidney and boosting essence, warming kidney and reducing urination, warming spleen and stopping diarrhea, and soothing nerves and nourishing heart; low-temperature extraction and vacuum concentration processes are adopted in the whole preparation process, and active ingredients of the raw materials are reserved to the maximum extent. The obtained paste is fine and smooth in texture, mellow in taste, easy in nutrition absorption, free of additives, suitable for being eaten by people with spleen-kidney deficiency, overweight dampness, frequent night urination and weakness of spleen and stomach for a long time, standardized in process and capable of being industrially produced.

The utility model discloses oak aged Maotai-flavor beer production equipment which comprises a smashing and grinding machine, the smashing and grinding machine is connected with a saccharifying pot through a pipeline, the saccharifying pot is connected with a filter through a pipeline, the filter is connected with a boiling pot, and the boiling pot is connected with a rotary sedimentation tank or a sedimentation tank through a pipeline. The rotary sedimentation tank or the sedimentation tank is connected with cooling equipment, an outlet of the cooling equipment is connected with a fermentation tank, the fermentation tank is connected with a mature exporting tank, the saccharifying pot is also connected with a first pretreatment system, an inlet end of the first pretreatment system is connected with a water inlet pipe orifice, and an outlet end of the first pretreatment system is connected with the saccharifying pot. The fermentation tank is of a conical tank structure, the conical bottom angle is 60-75 degrees, a feeding pipe and a discharging pipe of the conical tank are both arranged at the conical bottom, the conical tank is a sealed tank, carbon dioxide can be recycled, and environmental pollution is reduced; the recovered carbon dioxide can be used for supplementing carbon dioxide in beer and washing the carbon dioxide, so that the production cost is reduced.

The invention discloses a mechanized processing method of needle-shaped Gongfu black tea, including fresh leaf picking, withering, rolling, fermentation, initial processing, re-processing, shaping, coloring, solidification, sufficient drying, aroma enhancement and other steps, initial processing after fermentation, initial striping and initial drying, a fine kneading machine is used to further tighten and straighten the tea strips in the re-processing stage, the oily color of the tea leaves is formed in the coloring stage, and finally low-temperature drying is first used in the drying link, and the tea strips will not be deformed or bent. The invention effectively guarantees the taste quality of the needle-shaped Gongfu, controls the time in the shaping and re-processing link to not exceed 30 minutes, and effectively reduces the formation of bitter taste; the invention has a high degree of mechanization, controllable process parameters, stable tea quality, simple operation, and low cost; the needle-shaped Gongfu black tea prepared by the technology of the invention has a cost reduction of more than 30% compared with traditional products, and a price increase of more than 20%.