744results about How to "Mild taste" patented technology

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

The invention relates to wholesome wheat embryo powder and the production method, belonging to the technical field of food, which resolves the problems of wheat embryo powder of watery taste, short guarantee period and large loss of nutritional ingredients. The invention adopts the technical proposal that the invention makes the wheat embryo into 40 to 60 mesh grains with microcapsule technology and the whole nutritional ingredients of the wheat embryo are retained in the grains. A xanthan layer and a lecithin layer are coated outside the grain orderly. The invention comprises the following steps: synthetically sterilizing and enzyme killing, super micron crushing, matching, homogeneously emulsifying, sterilizing and enzyme killing, sponging drying, boiling prilling, spray finishing and packing via vacuum charging. The invention can utilize the wheat embryo completely without any industrial waste, therefore can protect environment and achieve industrialized mass production. The invention has the advantages of long guarantee period, convention edible method, mild taste, full-bodied wheat perfume, high content of nutritional ingredient and easy commercialization.

The invention discloses a method for processing green tea. The method comprises the following steps of: fixing, namely, selecting 2 to 3 leaves from each bud of a medium and small-leaf variety; spreading, namely, spreading tea leaves until the water content of the spread tea leaves is lowered to be between 70 and 75 percent; dampening and fixing; slowly twisting, namely, filling dampened tea leaves into a twisting bucket of a twisting machine, wherein the rotating speed of the twisting machine is between 30 and 40 r / min, total twisting time is between 22 and 28 minutes and the tea leaves are pressed lightly for 1 to 5 minutes in the midway; dewatering until water content is between 38 and 46 percent; shaping for three times; drying; spreading dried tea leaves with the thickness of between3 and 5 centimeters for 24 to 32 hours; and performing aroma extracting on the spread tea leaves at the high temperature of between 120 and 140 DEG C for 6 to 8 minutes. A product obtained by the method has attractive appearance and is soaking resistant and the quality of the green tea can be improved greatly.

The invention discloses a preparation method of original sugarcane vinegar. The method includes pressing sugarcanes, extracting sugarcane mix, boiling for sterilization, diluting with aseptic purified water to prepare fermentation liquid, inoculating the fermentation liquid to activated fruit wine yeast, and allowing for alcoholic fermentation for 14-20 days at the fermentation temperature of 25-32 DEG C; when initial alcoholic strength reaches (5+ / -0.5) DEG C, adding activated LB acetic bacteria at 20-28 DEG C for acetic fermentation for 13-28 days; filtering and sterilizing after acetic fermentation to obtain original sugarcane vinegar. The preparation method is simple in fermentation process which is convenient to master.

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

The invention discloses a processing method of flower fragrance type kung fu black tea. The method comprises the steps of fresh leaf picking, sun drying, fine manipulation of green tea leaves, quick-freezing withering, unfreezing, rolling, fermentation, first firing, full firing, fragrance increasing, vacuum packaging and the like. The technology is improved for solving the problems that when Lingyun white tea variety black tea is processed, taste is light in freshness and sweetness, fragrance is light and style and variety are monotonous. The processing method comprises the specific steps that tea shoots with two leaves and a bud or with three leaves and a bud of Lingyun white tea trees are picked as raw materials, and technological parameters of sunlight withering, fine manipulation of green tea leaves, freezing withering, rolling, fermentation, full-fire drying, drying and fragrance increasing are enhanced so as to improve a traditional processing method, so that the product has the quality style characteristics that strips are compact and uniform, color and luster are black and smooth, the soup color is orange red and bright, the fragrance is rich and lasting, the taste is mellow and refreshing and leave bottoms are red, bright and uniform, and the black tea has obvious nectar fragrance besides sweet fragrance, and meets requirements of different consumers.

The invention discloses a processing technology of a green tea with flower fragrance. The processing technology comprises the sections of: fresh tea leaf spreading; tea leaf rocking; inactivating; rolling; drying; and finishing. The invention has the following beneficial effects: addition of technologies of tea leaf rocking and low temperature refrigeration and standing change aroma type of green tea, effectively reduce bitter and astringency taste of tea, effectively ensure degree of green of the tea, and reduce polyphenol content of the tea; on the premise of preventing the tea from turning red, time and frequency of tea leaf rocking, and time and temperature of refrigeration and standing are well controlled to prevent the leaf margin from turning red, as well as maintain quality characteristics of light soup and green leaf of the green tea, so that the rocked leaves produce a large amount of floral substances; and standing of the rocked leaves is carried out under condition of a constant temperature of 11 (+ / - 1 DEG C); meanwhile the standing time is prolonged correspondingly, so as to increase the content of the effective components in the leaves, change the proportion of primary effective components, and further expand and develop the flower fragrance.

The present invention relates to a full-nutrients balanced stuffing and dumplings made of said full-nutrients balanced stuffing. Said full-nutrients balanced stuffing is made up by using pork fillet, chicken breast, shrimp meat and egg-white as main raw material and adding water, edible mushroom, algae, nutmeat, fruit, vegetable, salad oil, ginger, salt, sesame oil, granulated chicken bouillon and monosodium glutamate as auxiliary raw material through a certain preparation process.

The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which comprises the following steps: blending raw materials with 200-300g dried kudzu root particle or powder, 100-150g black rice and 100-150g glutinous rice; adding water to soak; cleaning; drying; cooling; saccharifying; fermenting; blending 850-900g bran, 450-500g rice husk or chaff and 130-140g rice; adding 20-25g salt; ripening; sprinkling; filtering; adding 5-7% sugar to modulate; clarifying; sterilizing; sealing to deposit for 6-12 months; obtaining the product.

The invention provides tea capable of nourishing the stomach and tonifying the spleen, which is processed by roasted malt, hawthorn, fructus Lycii, orange peel, licorice, jujube and crystal sugar. The product is prepared by the following steps of: respectively drying, crushing and screening cleaned and selected raw materials; weighing and preparing the processed raw materials in proportion; uniformly mixing, sterilizing and disinfecting the raw materials; filling the raw materials in a paper bag; filling the paper bag in a tank; and packaging the tank. The tea has the effects of nourishing the stomach, tonifying the liver and kidney, improving the eyesight, and reducing fat.

Disclosed is a kind of tobacco and cigarette for reducing harmful constituents, which is prepared by mixing hydroxyapatite with tobacco or attaching onto tobacco of the surface of cigarette paper, the hydroxyapatite is the common type one or calcium-loss type one, in addition, other ingredients including tricalcium phosphate and clay can also be charged. The prepared tobacco and cigarette can decrease the content of hazardous substance in the smoke.

The invention relates to a processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of yeast are added to the fruit juices, the operation of starting fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of fermentation is stopped when the content of residual sugar is lower than 2g / l; the operation of twice distillation is carried out, head and last flows are cut down during first simple distillation, the alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first wine, second wine, feints and aromatic water are respectively cut down according to the alcohol content during secondary fine distillation. The processing technique has the advantages of favorable zymohydrolysis effect, high rate of juice yield and effective inhabitation of bacteria growth; the lower temperature fermentation and the grading wine cutting can keep the fragrance and the taste of wine, and the processing technique is suitable for preparing the lichee brandy.

The invention provides a health-caring botanical drink and a preparation method thereof. The invention selects oil orange, couchgrass root, fresh reed root, orange peel, kudzu-vine root, honeysuckle, fructus momordicae, liquorice, cane sugar and water as the raw material to produce the health-caring drink with scientific and reasonable formulations through use of advanced processing techniques. The invention can quench thirst, relieve summer-heat, cool body and remove pathogenic fire, and promote production of body fluid; the invention has sweet and sour taste with good color and lustre, and is purely botanical drink. The composition of the invention comes from the daily drink of the Dai Nationality, Wa Nationality, LaGu Nationality, BuLang Nationality, HaNi Nationality, Yi Nationality, JingPo Nationality and others and comes out by the modern technique finish machining. With a good social and economic benefit, the invention can carry forward our excellent cooking culture and benefit the whole society.

The invention provides a malus micromalus makino wine, which takes malus micromalus makino as the raw material, is prepared through the steps of fruit juice lixiviating, fermenting, clarifying, preparing and secondary clarifying. The fruit wine is clear and transparent, has mellow mouthfeel, peculiar folavour, and characteristic odor of the malus micromalus makino, and includes abundant efficiency components, such as flavone. The preparation method adopts the technologies that barrier separation and a small amount of clarifier are combined to perform primary clarifying and refrigeration and barrier separation are combined to perform secondary clarifying, to get better clarifying effect, and not only the efficiency components, such as the flavone, in the malus micromalus makino is effectively reserved, but also the whole manufacturing time is shortened.

A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.

The invention discloses a tea for clearing away heat. The tea is made by processing medlar, chrysanthemum, honeysuckle, lotus plumule, liquoric root and crystal sugar. A method for preparing the tea comprises the following steps of: drying selected raw materials, smashing and screening; and weighing the processed raw materials according to a certain proportion, uniformly mixing, sterilizing, disinfecting, packing with a paper bag, filling and packing to obtain the tea. The tea has the effects of clearing away heat, calming the liver and improving eyesight.

The invention provides pericarpium citri reticulatae dark green tea and a processing method thereof aiming at the problem of single type of dark green tea. The pericarpium citri reticulatae dark green tea provided by the invention comprises dark green tea and pericarpium citri reticulatae and is prepared according to the mass ratio of the dark green tea and the pericarpium citri reticulatae of 1:(0.35-0.45). The processing method of the pericarpium citri reticulatae dark green tea comprises the steps of scenting the dark green tea and the pericarpium citri reticulatae which are prepared primarily, and then uniformly mixing the scented dark green tea and pericarpium citri reticulatae particles according to the mass ratio of 15:(0.8-1). The pericarpium citri reticulatae dark green tea has the superior advantages of the dark green tea and the pericarpium citri reticulatae and has the double health protection effects. According to the pericarpium citri reticulatae dark green tea, the types of the dark green tea are added, and a new road is searched for the tea industry.

The invention relates to a producing process of fuzhuan tea, belonging to the technical field of brick tea making. The producing process comprises the following steps: controlling a first stage of a fermenting and drying process to be within 8-15 days, keeping the temperature at 18-25 DEG C and keeping the humidity to 65-75% within the first 1-5 days, keeping the temperature at 27-30 DEG C and keeping the humidity to 70-80% in the rest time in the first stage; and controlling a second stage of the fermenting and drying process to be within 5-8 days, keeping the temperature at 32-35 DEG C on the first day, and gradually rising the temperature to 48 DEG C at most in the rest time of the second stage, gradually increasing the temperature increasing rate until moisture of the brick tea is 10-15%. In the producing process of fuzhuan tea, disclosed by the invention, a special fermenting and drying process method and process parameters are adopted so as to effectively improve the fermenting and drying effects, so that soup has the yellowish red and bright color, and is sweet and delicious in taste; moreover, a polyphenol compound in the tea can be effectively promoted to oxidize and condense, golden spores with a relatively large number can be produced, the aroma of the fuzhuan tea is increased, and the health effects of the fuzhuan tea are strengthened.

The present invention relates to a flavouring paste product made up by using tomato, garlic and onion as main raw material and its preparation method. Said preparation method includes the following steps: using tomato, garlic and onion as main aw material, using small quantity of salt, monosodium glutamate, edible vinegar, white sugar and food-grade sodium benzoate as auxiliary component, uniformly mixing them, stirring them, pulverizing by using colloid mill, sterilizing and filling so as to obtain the invented flavouring paste product. The invented flavouring paste product contains rich nutrient components and biological active components of lycopene, garlicin and quercetin, etc.

The present invention discloses a novel black garlic-hawthorn beverage and a processing method thereof, and belongs to the field of food processing. The black garlic-hawthorn beverage comprises, 2-5 parts of black garlic, 26-30 parts of a hawthorn juice, 5-7 parts of honey, and 60-65 parts of purified water. The processing method comprises: (1) preparing black garlic, wherein garlic selecting and peeling, garlic clove crushing, temperature control vacuum fermentation, and dewatering drying are performed; (2) preparing a hawthorn juice; and (3) blending, homogenizing, sterilizing, and filling. According to the present invention, the method is simple, efficient, green and health, the influence of the processing process on the black garlic SOD activity is reduced, the product function activity is improved, and the product of the present invention has characteristics of sour, sweet and mild taste and rich nutrition, can meet the taste requirements of consumers, and further has good health effect.

The invention relates to a tea for clearing heat and relieving sore throat. The tea is prepared by processing scaphium scaphigerum, momordica grosvenori, chrysanthemum, medlar, hawthorn and liquorice. The raw materials are cleaned, dried, smashed and screened, then the processed raw materials are weighed in proportion and are assorted, and finally mixing to be uniform, sterilization and disinfection, packing into paper bags, filling and packaging are carried out, thus the tea is obtained. The tea provided by the invention has the effects of promoting the secretion of saliva or body fluid to eliminate phlegm, relaxing bowel and calming liver and improving eyesight.

The invention discloses a low-sugar brown lactobacillus drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing raw milk with lactase, and standing to obtain mixed liquid; (2) producing Maillard reaction of the mixed solution to obtain browned liquid; (3) cooling the browned liquid, fermenting, and cooling to obtain a fermented milk base material; (4) mixing sugar water liquid with the fermented milk base material, and homogenizing to obtain the low-sugar brown lactobacillus drink, wherein the sugar water liquid is prepared by mixing water with an additive A, sterilizing and cooling. According to the preparation method, lactose is decomposed by a bio-enzyme technology, and the effect of the Maillard reaction can be achieved without addition of reducing sugar, such as exogenous glucose; the low-sugar brown lactobacillus drink is relatively natural and mild in mouth feel, and an emulsifier can be reduced and even is no longer used according to the actual situation.

The invention discloses green tea beverage taking Chinese herbal medicine such as crataegus, semen cassiae, lotus leaves and apocynum venetum as raw materials. The green tea beverage has the effects of assisting blood lipid reduction and blood pressure reduction and the like, is suitable for patients suffering from high blood pressure and high blood lipid to drink and is capable for effectively improving the QOL (Quality Of Life) of the patients. Each 1000 parts by weight of the green tea beverage is prepared by the following raw materials in parts by weight: 20 parts to 30 parts of fresh green tea leaves, 20 parts to 30 parts of crataegus, 15 parts to 20 parts of semen cassiae, 10 parts to 15 parts of lyceum barbarum, 10 parts to 15 parts of lotus leaves, 10 parts to 15 parts of stevia rebaudiana, 8 parts to 10 parts of polygonum multiflorum, 8 parts to 10 parts of alisma plantago-aquatica, 5 parts to 10 parts of chrysanthemum, 10 parts to 15 parts of apocynum venetum, 3 parts to 5 parts of glycyrrhiza uralensis, 5 parts to 10 parts of phyllanthus emblica freeze-dried powder, 5 parts to 10 parts of isomalto-oligosaccharide, 1 part to 5 parts of citric acid, 1 part to 3 parts of sorbitol, 1 part to 2 parts of sodium isoascorbate and 1 part to 5 parts of laminarin. The green tea beverage disclosed by the invention not only has the functions of traditional green tea of clearing heat to relieve thirst, promoting the production of body fluid to relieve thirst and the like, but also has the function of assisting the blood lipid reduction and the blood pressure reduction, and the green tea beverage is suitable for crowd of high blood pressure, high blood fat and high blood sugar to drink and is health beverage which is remarkable in healthcare effect and green and environment-friendly.

The invention relates to a mulberry fruit drink, wherein it comprises that: 100% mulberry juice; or 8-55% mulberry juice, 0.1-0.3% food acid, 5-9% sugar, 0.05-0.2% stabilizer, 0.01-0.1% mulberry essence, 0.01-0.03% vitamin, and the pure water. Said food acid can be citrate, malic acid and acid of wine; the sugar is refined white sugar and amylaceum; the stabilizer is CMC, amylaceum and pectin. And the production comprises that: 1, preparing mulberry juice; or first preparing the mulberry juice to be stored at low temperature, then preparing the mulberry juice drink.

The invention discloses composite flower fragrance green tea and a processing method thereof. The composite flower fragrance green tea is prepared by blending the following components in percentage by mass: 10-30 percent of green tea and grapefruit flower fragrance green tea, 10-50 percent of jasmine flower fragrance green tea, 5-20 percent of rose flower fragrance green tea and 20-60 percent of mangnolia fragrance green tea. The composite flower fragrance green tea disclosed by the invention is blended according to a unique flower scenting technology and a unique flavor, so that the composite flower fragrance green tea integrates multiple flower fragrances, has mellow flavor, tastes good and has a unique characteristic.

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

The invention relates to a hard candy containing green tea extract and its preparing process, wherein the candy also contains green bean extract and the following raw materials (by weight ratio): tea extract 4-6, mung bean extract 1-4, xylitol 90-95. The candy can be used for patients of diabetes and for preventing children's dental caries.

The invention discloses a dendrobium officinale herbal tea beverage and a production technique thereof and belongs to the technical field of food processing. The dendrobium officinale is taken as the main raw material; the pueraria lobata, mesona, plumeria rubra, microcos paniculata leaf, folium mori, semen cassiae, honeysuckle, liquorice, prunella spike, white granulated sugar, malic acid, ascorbic acid, citric acid, sodium citrate and potassium sorbate are taken as auxiliary materials; all the materials are subjected to enzymolysis, digestion, filtering, mixing, centrifugal treatment, ultra-filtration, sterilization, filling, cooling and packaging, and then the dendrobium officinale herbal tea beverage is obtained. The dendrobium officinale herbal tea beverage provided by the invention is unique in flavor, tastes mellow and smooth, is sweet and fragrant, is cool but not bitter and has the effects of nourishing yin and moisturizing lung, nourishing the stomach to improve the production of body fluid, clearing away heat and toxic materials, drying and removing hysteresis, promoting body fluid and quenching thirst, and the like; the dendrobium officinale herbal tea beverage is nourishing and light, is nourishing but not greasy and is light but not harmful to the stomach; the production technique is simple; the industrialization prospect is excellent.

The invention relates to the table vinegar production field, in particular to a method for composite acetic acid bacterium culture and solid-state acetic acid fermentation, which solves the problems that the acetic acid bacterium is simplex in strain, the acetic acid conversion rate is low, the traditional acetic acid bacterium culture method causes instability of table vinegar quality and the like in the prior art. The method comprises the following steps: utilizing Huniang 1.01, As1.41, bacterium gluconicum, acetobacter separated from a Shanxi mature vinegar grains and high-yield acetaldehyde dehydrogenase acetobacter to form the composite acetic acid bacteria, and then carrying out continuous culture in a composite culture medium comprising grape fruit juice, multi-strain nutrition-enhancing yeast, yeast extract, ethanol and distilled water to obtain a composite acetic acid bacteria culture solution; and finally carrying out solid-state acetic acid fermentation, wherein the inoculation process adopts operating techniques of mixing the grains at a pan bottom, drawing fire, burying in fire and rubbing the grains. The invention uses the advantages of multiple strains, raises the yield of gluconic acid in metabolite, produces a final product which is moderately sour and has unique flavor, improves the conversion rate of acetic acid, and shortens the fermentation period, thereby having profound significance in the progress of the table vinegar brewage technology.