69results about How to "Moderately sour" patented technology

The invention provides a method for preparing beer by using pomelo. It comprises following steps: washing pomelo, removing epiderm (or not) and bad part, separating pulp from peel, cleaning peel, cutting peel, adding water and grinding, controlling temperature, adding proper amount of acid and stirring evenly, adding enzyme and getting peel enzyme reaction liquid, beating pulp, removing seed and getting pulp slurry, adding proper amount of acid and stirring, adding enzyme and getting pulp enzyme reaction liquid; mixing peel enzyme reaction liquid with pulp enzyme reaction liquid according to a certain proportion, stirring evenly and getting pulp slurry enzyme reaction liquid, filtering and getting pomelo clear juice; mixing filtered pomelo clear juice with brewed beer, loading, sealing, disinfecting, cooling, packing and getting pomelo beer; or mixing pomelo enzyme reaction liquid with prepared cereal mash, boiling, cooling, injecting yeast and preparing with beer processing steps and getting fermented pomelo beer.

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses debitterized shaddock peel and a production method and use thereof. The production method comprises the following steps: (1) separating pulp and peel of shaddock, and chopping the peel; (2) preparing sugar liquor, and boiling the liquor; adding the shaddock peel, stirring and heating to 95-100 DEG C, insulating for 5-10 minutes to sterilize, and then cooling the shaddock peel white granulated sugar liquor in an aseptic condition to below 37 DEG C; and (3) inoculating lactic acid bacteria into the shaddock peel white granulated sugar liquor, uniformly stirring, fermenting and culturing for 24-72 hours at 37 DEG C, heating to 90-95 DEG C below, and insulating for 30-40 minutes to sterilize; cooling; and fishing out the shaddock peel blocks and draining off to obtain the debitterized shaddock peel. The debitterized shaddock peel prepared by the method has the characteristics of moderate sour and mellowness and sweetness, and flavor and taste and the like can satisfy the demand of consumers. Bitterness of shaddock peel is basically removed. The debitterized shaddock peel produced can be used for producing other series of products, such as shaddock preserved fruits, honey shaddock tea, shaddock peel jam and shaddock beverages.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: separating fruit and peel, adding peel in the water, milling, adding acid and vitamin C, stirring, adding pectase, beating fruit, removing seed, preparing fruit pulp, adding water in the colloid, heating, mixing colloid and edulcorant in the fruit pulp, adding fruit syrup, stirring, canning, sterilizing, cooling.

A process for preparing the beverage from the peel of huolong fruit includes such steps as separating the peel of huolong fruit from its pulp, washing, cutting to become bits, adding water, grinding, adding acid and VC, stirring, adding pectase, reacting to obtain resultant liquid, adding water to colloid, heating to obtain sol, mixing it with sweetening agent and said resultant liquid, and stirring. Said beverage can promote blood circulation and prevent constipation.

The invention discloses a fast cold brew coffee and a preparation method thereof. The cold brew coffee comprises coffee powder obtained by grinding roasted coffee beans with a medium or medium light roasting degree, and water; the mass ratio of the coffee powder to the water is 1:(10-14). The preparation method comprises the steps of mixing the ground coffee powder with the water sufficiently; performing pressurized immersion extraction immediately after mixing, wherein the immersion temperature is 5-10 DEG C, the pressurization pressure is 300-500 MPa, and the immersion time is 10-25 minutes;performing filtration with filter paper quickly after immersion to obtain coffee liquid, namely the cold brew coffee. By adjusting the appropriate coffee grinding degree and powder-water ratio and performing pressurized ultra-high immersion extraction of the coffee under the low temperature condition, the extraction of coffee flavor components is accelerated; by controlling the pressurization pressure and time, the dissolution of undesirable flavor components is reduced; the coffee has the strong aroma of caramel and nuts and a fruit flavor, the sweetness is obvious, the sour taste is refreshing and agreeable, the mellowness is moderate, and no obvious bitter aftertaste is generated.

The invention discloses a preparation method for yogurt lump. The method comprises the steps of fermenting, acidization, curdling, whey discharging, water washing, storing, forming, sealing, after-ripening and packaging by adopting special lactic acid bacteria to inoculate milk or goat milk which is standardized and pasteurized. The invention can not only lead the traditional yogurt lump product to be safer and more sanitary with stable quality, subtle taste and modest hardness. And since the step of the after-ripening is controlled appropriately, the prepared yogurt lump is of fuller flavor with little cream precipitated, high yielding rate and can meet popular taste and be used for producing yogurt lump with different water content, tastes and textural quality, which has more market competitiveness and can greatly enrich the processing technology and flavor of traditional yogurt lump.

The invention discloses a manufacturing method of dragon fruit beverage, which comprises the following steps: (1) separating fruit and peel, (2) beating fruit, removing seed, adding acid and vitamin C, stirring evenly to prepare fruit pulp, (3) adding water in the sol, heating to obtain the colloid, adding colloid and edulcorant in the fruit pulp to obtain the product.

The invention provides a product of Chinese gooseberry single puree and a production method thereof. Chinese gooseberries are taken as the material to obtain related puree liquid through enzymatic treatment. The single puree is produced by filling and sterilizing the puree liquid. The produced single puree is a new variety of fruit single puree that is characterized by moderate sourness, mellowness, and better taste and flavor.

The invention relates to a processing method for grapefruit preserves. The processing method is characterized by comprising the following steps of a, material selection and shaping; b, bitterness removal; c, material stewing; d, sugaring; e, drying; and f, packaging. The grapefruit preserves made by the method disclosed by the invention are attractive in appearance, bright in color, soft, sour and sweet and delicious, smells mellow, has multiple functions of supplementing selenium, regulating qi and lung, inducing diuresis, preventing and treating diabetes, reducing blood pressure, stimulating stomach, dispelling the effects of alcohol and the like and is high-grade green food suitable for people in all ages.

The invention discloses a manufacturing method of dragon fruit bough beverage, which comprises the following steps: cutting dragon fruit bough, adding water to obtain the bough pulp, adding pectase, citrate and vitamin C, enzymolyzing to obtain enzymolytic liquid, blending sol with edulcorant and essence in the enzymolytic liquid, controlling temperature at 75-85 deg.c to obtain the product.

Belonging to the technical field of wine brewing, the invention particularly relates to a preparation method of rosa sterilis honey fruit wine. The method includes the steps of: (1) raw material treatment; (2) juice taking; (3) fermentation liquor adjustment; (4) yeast inoculation; (5) primary fermentation; (6) clarification; (7) ageing; (8) blending; and (9) filtering and bottling: filtering theblended fruit wine by a filtering instrument, and then performing bottling. The rosa sterilis honey fruit wine provided by the invention adopts rosa sterilis and honey as the raw materials, wherein the rosa sterilis is rich in nutrition, contains a lot of vitamin C and polyphenol, has strong fragrance, is coordinated with the mellow and sweet taste of honey, so that the wine body is clear and bright, has harmonious fragrance, delicate and refreshing taste and moderate acerbity, the fruit wine having harmonious fruit fragrance, honey fragrance and wine fragrance is unique in flavor, has low alcoholic strength, more conforms to the development trend of massive health, and is suitable for people of all ages to drink.

The invention relates to a fruit and vegetable sour soup prepared from tomatoes, and a preparation method and application of the fruit and vegetable sour soup. The fruit and vegetable sour soup comprises the following raw materials in parts by weight: 30-40 parts of tomatoes, 5-10 parts of fresh red pepper, 5-10 parts of fresh oranges, 5-10 parts of lemon, 5-10 parts of carrots, 5-10 parts of crystal pears, 5-10 parts of roxburgh rose, 3-4 parts of edible salt, 0.5-4.5 parts of plant spices and 0.5-1 part of lactic acid bacteria. All raw materials of the fruit and vegetable sour soup prepared by the method disclosed by the invention are environmentally-friendly and natural materials, no chemical preservatives are added in a manufacture process, instead, the plant spices can be taken as raw materials, the fruit and vegetable sour soup has an antiseptic function, the taste of the fruit and vegetable sour soup can be increased, the fermented fruit and vegetable sour soup product has rich nutrients, a peculiar taste, is moderate in sourness, and conforms to pursue of modern people for nature, safety, environment protection, nutrition and health. In addition, the preparation method is simple, is easy in operation, is suitable for industrial large-scale production and can be easily popularized and applied.

The invention relates to the field of food processing and discloses a fruit peel-eggshell rice wine beverage. The fruit peel-eggshell rice wine beverage is prepared from the following raw materials: sticky rice, watermelon peel, shaddock peel, dragon fruit peel, banana peel, pineapple peel, eggshell, zinnia, cornflower, turpinia formosana, Pellionia minima Makino, Cudrania tricuspidata, bark of Chinese redbud, German lactobacillus and sweet distiller's yeast. The fruit peel-eggshell rice wine beverage is fragrant, sweet and delicious, has a proper viscosity and is capable of quenching thirsty and hunger and suitable for people of all ages; the sticky rice is ground before preparation, so that the time is saved; rice grains are diminished after the grinding, so that the drinking is facilitated; the fruit peels and the eggshell which are rich in nutrition and wide in sources are recycled, so that the cost is saved by 17.6%; after the fruit peels and the eggshell are subjected to lactobacillus fementation, the separation of beneficial components is promoted, so that the gastrointestinal functions are protected, the taste of the rice wine is enriched, the fermentation of the rice wine is accelerated, the working efficiency is improved, and the utilization rate of the raw materials is increased; and by virtue of low-temperature fermentation of the rice wine, the fusion of material components is promoted, the absorption is benefited, the taste is mild, the fragrance is strong, and the bright color is maintained, so that the buy desire of customers is increased, and the sales volume is increased by 8.2%.

The invention provides an anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk, and belongs to the technical field of microorganisms. The preservation number of the anti-bacteriophage lactobacillus plantarum strain IMAU10120-1 is CGMCC No. 18692. The strain has the characteristic of high cholate resistance, the survival rate of the strain in small intestines can be increased, and meanwhile, the strain has relatively good tolerance to gastrointestinal fluid. Meanwhile, the strain has excellent fermentation characteristics. According to the application of the anti-bacteriophage lactobacillus plantarum strain IMAU10120-1 in fermented soybean milk, the prepared fermented soybean milk has the characteristics of relatively high fermentation speed and good sensory characteristics, and has stable storage characteristics and texture, so that the strain is a good potential fermented soybean milk leavening agent.

The invention provides a Debaryomyces hansenii SH4 with a salt increasing effect, and belongs to the technical field of microorganisms. The strain is named Debaryomyces hansenii SH4, and is preserved in China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number is CGMCC No. 22507. After the Debaryomyces hansenii SH4 is inoculated into a low-salt air-dried sausage (the addition amount of salt is reduced by 30%) for fermentation for 12 days, the bitterness and astringency of the low-salt air-dried sausage can be inhibited, the saline taste can be improved, and more aromatic hydrocarbons, nitrogen oxides, alkane compounds, sulfides and long-chain alkane substances can be generated. Sensory evaluation results show that the total acceptability is the best, and the air-dried sausage can be softer in texture and stronger in smell. Compared with a low-salt control group, the Debaryomyces hansenii SH4 has higher delicate flavor and color score and moderate sourness, and improves the quality and flavor of the low-salt air-dried sausage. The strain can be used as a novel salt reduction means as a fermentation agent, makes up for the flavor defects of low-salt fermented meat products, and has a better development prospect.

The invention discloses a method for making cherry wine. The cherry wine is made by a technological process including preparation of propagation yeast liquid, preparation of to-be-fermented liquid, primary fermentation, secondary fermentation, ageing, heat treatment, cold treatment, filtering and packaging and the like. The cherry wine has moderate acidity and acerbity as well as mellow mouthfeel and particularly is rich in multiple amino acids and trace elements necessary to a human body; and through scientific biological fermentation, the made cherry wine can maintain many nutrition ingredients and has good mouthfeel.

The invention relates to a low and high temperature twice fermentation strawberry wine brewing method. The method includes washing and drying strawberries with calyx removed, paving the strawberries and white granulated sugar in a fermenter in a stacked manner till 4/5 volume of the fermenter, stopping feeding, sealing the fermenter to perform the primary fermentation, then inoculating lactic acid bacteria into the fermenter to perform the secondary fermentation, detecting regularly during the late secondary fermentation, stopping fermenting timely, precipitating broth to obtain initial supernatant, filtering the supernatant secondarily through a frame filtering machine, obtaining the filtered liquid, namely the semi-finished strawberry wine, arranging the semi-finished strawberry wine in a storage tank for 60 day in shade at the normal temperature, and obtaining the finished strawberry wine by the aging process. The produced strawberry wine has rich strawberry fragrance and wine fragrance, mellow and coordinated taste and long aftertaste, various defects of the traditional strawberry wine are optimized effectively, harmful waste is avoided during preparation, and the producing process is safe and environment-friendly.

The invention discloses a preparation method of dragon fruit beer. The preparation method of the invention comprises the following steps: raw material preparation mainly includes the following raw materials: barley malt, sorghum and rice, the weight ratio of which is 10:2:1; Step 1 is to prepare malt juice, step 2 prepares pitaya fruit juice, step 3 secondary fermentation, low-temperature wine storage, and then filtration, high magnetic field magnetization sterilization to obtain the described dragon fruit beer; the preparation method of the present invention adopts high magnetic field magnetization sterilization, which can effectively kill Harmful microorganisms, there is no chemical residue problem, and the damage to the nutritional components and original flavor of beer itself is small. Magnetized dragon fruit wine is obtained after magnetization by a high magnetic field. The nutrients in dragon fruit beer are easily absorbed by the human body, especially trace elements are easily absorbed. absorbed by the body.