82results about How to "Moist taste" patented technology

The invention relates to health care milk tea. The health care milk tea comprises the following powdery components: 5g of black tea, 25g of milk powder, 1.5g of sesame stalk, 0.12g of Chinese dodder seed, 0.05g of radish seed, 1.8g of barley malt, 2g of lotus leaf, 0.2g of peony bark, 0.1g of beautiful millettia root, 0.8g of barbary wolfberry fruit, 0.08g of apple seed, 0.03g of gourd seed, 0.03g of membranous milkvetch root, 0.01g of okra, 0.15g of purplevine and 0.05g of cape jasmine flower. The components are added into a container containing 2500ml of water, heating is performed while stirring, the heating is continuously performed after boiling to enable the boiling to last for 3min, then the heating is stopped, and natural cooling is performed to obtain a finished product. The health care milk tea can also realize the functions of promoting blood circulation, removing blood stasis, benefiting qi, strengthening brain, blackening hair, preventing hair loss and beautifying by long-term drinking.

The invention provides nutrition powder capable of losing weight and lowering blood glucose. The nutrition powder capable of losing weight and lowering blood glucose is prepared from the following components in parts by weight: 20-80 parts of highland barley, 5-30 parts of oat bran, 0.5-10 parts of Konjac powder, 1-10 parts of folium morie extract, 1-10 parts of lotus leaf extract, 0.5-8 parts of bitter gourd extract and 0-30 parts of newtol. The invention further provides a preparation method of the nutrition powder capable of losing weight and lowering blood glucose. According to the nutrition powder and the preparation method provided by the invention, natural food materials with ingredients capable of lowering blood glucose and losing weight are adopted as an effect enhancer for preparing the functional nutrition powder, the nutrition powder can be directly brewed for eating, and also can be added into the traditional food, including noodles, bread, steamed buns, biscuits and composite rice, as nutrient enrichment powder, and therefore, the traditional staple food with obvious efficacy of lowering blood glucose and fat can be developed.

The present invention relates to health tea developed on the basis of available gingko leaf tea for hyperlipemia patient. The health tea is prepared with gingko leaf and increased burdock, mulberry leaf, cassia seed, kendir, haw leaf, etc. The improved health tea has the function of available gingko leaf tea reserved as well as functions of dilating and softening blood vessels, regulating blood pressure, clearing away liver heat, strengthening eyesight and relaxing the bowels, and no side effects of available gingko leaf tea.

The invention relates to a health-care noodle which is characterized by comprising 425g-550g of wheat flour, 60g-130g of fresh herba portulacae, 3g-8g of salt and 100g-200g of water. The health-care noodle is prepared by the following steps of washing 100g of fresh root-removed herba portulacae clean, and squeezing juice from the fresh root-removed herba portulacae; adding 150g of water; adding the salt and the wheat flour, and stirring; making noodles by using a noodle maker; drying in the sun or in an oven; and subpackaging and storing. The health-care noodle has the advantage that the health-care noodle contains a large quantity of vitamins, protein, calcium, phosphorus, ferrum, and the like.

The invention relates to a hybrid electronic cigarette, which comprises a baking and heating module, an atomizing and heating module, a smoke identification module and a control module. the control module is respectively connected with the baking and heating module, the atomizing and heating module and the smoke identification module; the smoke identification module is used for detecting the generation of smoke and feeding back the smoke signal to the control module; the control module is used for sending a baking and heating signal to the baking and heating module and controlling the baking and heating module to heat, and sending an atomizing and heating signal to the atomizing and heating module and controlling the atomizing and heating module to heat after receiving the smoke signal; the baking and heating module is used for baking and heating the tobacco after receiving a baking and heating signal; the atomizing and heating module is used for atomizing and heating the tobacco oil after receiving an atomizing and heating signal. According to the invention, the mouth feel of the smoke is moist, the taste of the smoke is similar to the smoke generated by combustion of a prior cigarette, and the smoke has low tar amount.

The invention discloses rice flour bread premixing flour which comprises, by weight, 30-50 parts of rice flour, 20-30 parts of glutinous rice flour, 20-40 parts of wheat gluten powder, 3-5 parts of emulsifying agents and 5-10 parts of other accessories. Bread on the market is mainly prepared from wheat flour, white granulated sugar, dried milk, grease, yeast, water and the like and hard and dry intaste, dark in color and the like. The premixing flour is prepared from the rice flour, the glutinous rice flour and wheat gluten powder serving as main materials, the premixing flour is directly added into bread flour, and the bread with superior quality can be rapidly and conveniently processed by general families. According to the rice flour bread premixing flour, the water binding capacity ofthe bread can be effectively improved, soft, waxy and wet taste of the bread is improved, surface smoothness of the bread can be improved, bread organizations are more uniform and denser, and the shelf life of the bread can be prolonged.

The invention belongs to the technical field of preparation and processing of tea leaves, and particularly relates to health-preserving bagged tea capable of reducing weight and reducing blood pressure and a preparation method of the health-preserving bagged tea. The health-preserving bagged tea capable of reducing weight and reducing blood pressure is prepared from the following raw materials in parts by weight: 6-18 parts of lotus leaves, 5-15 parts of semen cassiae, 2-8 parts of haws, 1-7 parts of coix seeds, 3-10 parts of orange peel, 15-30 parts of jasmine flowers, 10-25 parts of serrate rabdosia herbs, 15-30 parts of abrus cantoniensis, 4-10 parts of rose flowers, 1-7 parts of pseudo-ginseng, 3-8 parts of black beans, 3-8 parts of bitter citrus immature flowers and 5-12 parts of parts of cortex eucommiae leaves. According to the health-preserving bagged tea capable of reducing weight and reducing blood pressure, the components are matched with each other and promote, components beneficial for human bodies and efficacies are greatly improved, and the effect of the bagged tea disclosed by the invention is obviously better than the effect of tea including single components; besides, the bagged tea is delicately-fragrant in taste, and fresh, sweet, smooth and moisturizing in mouth feel. Overweight people can often drink the health-preserving bagged tea, the bagged tea is favorable for absorption of human bodies, and side effects cannot be generated after the bagged tea is drunk for a long term.

The invention relates to an aging-resistant starch gelatinizing type bread mix. The mix consists of the following components in percentage by weight: 30% to 80% of rice powder, 10% to 50% of wheat powder, 1% to 10% of starch powder, 1% to 5% of calcium sulphate, 1% to 5% of glycerin fatty acid ester, 0.001% to 0.5% of ascorbic acid, 0.001% to 0.5% of alpha-amylase, and 0.001% to 0.5% of tricalcium phosphate. The mix has the advantages that the rice powder, the starch and the auxiliary wheat powder are scientifically used, so the anti-aging performance of the starch gelatinizing type bread is greatly improved, the manufactured bread has wet and soft mouth feel and elasticity, the freshness and softness can be maintained for 15 to 20 days at the room temperature, and the aging-retarding effect is very obvious.

The invention discloses a cheese and dry cheese moon cake. The cheese and dry cheese moon cake comprises stuffing and a cake wrapper which is used for wrapping the stuffing; the stuffing is prepared from the following raw materials in percentage by weight: 30 to 40 percent of cream, 15 to 25 percent of white granulated sugar, 8 to 15 percent of water, 8 to 15 percent of dry cheese, 3 to 7 percent of cheese sauce, 3 to 7 percent of non-dairy powder, 3 to 5 percent of milk powder and 10 to 16 percent of food additives; the cake wrapper is prepared from the following raw materials in percentage by weight: 35 to 45 percent of powder special for the moon cake, 30 to 35 percent of syrup, 10 to 12 percent of soybean oil, 3 to 5 percent of custard powder, 0.5 to 1.0 percent of water containing soda and 10 to 13 percent of milk powder. The moon cake disclosed by the invention integrates the flavour of the dry cheese and the cheese, and has the characteristics of long fragrance, softness and smoothness.

The invention discloses a stuffed baking pita cake and a preparation method thereof, which comprises a cake embryo and stuffing. The cake embryo comprises, by weight, 30-50 parts of eggs, 15-30 parts of white sugar, 20-35 parts of pastry flour, 0.5-5 parts of edible vegetable oil, 1-5 parts of powdered milk, 1-10 parts of exclusive modifying agent for baking pita cakes, 0.5-3 parts of cake oil, 1-5 parts of D-sorbitol solution, 1-3 parts of glycerol, 0.1-0.5 part of salt, 0.01-0.3 part of preservative, 0.02-0.07 part of citric acid and 0.05-0.5 part of edible flavor. The preparation method comprises the steps of premixing raw materials, stirring, dispensing, distributing pulp, baking cakes, stripping and cooling, cutting the cakes, injecting the stuffing and compression moulding and the like. According to the stuffed baking pita cake, the style of the cake is novel, moreover, the cake is filled with different flavors of jam, greatly enriching its taste and nutrition, the cake tastes moist and elastic, storage life can be up to one month, and the cake can attract consumers easily and has a broad market prospect.

The invention provides oatmeal capable of reducing weight and reducing blood sugar. The oat comprises the following components in parts by weight: 50-300 parts of wheat granules, 1-10 parts of a mulberry leaf extract, 0.5-5 parts of a lotus leaf extract, 0.1-4 parts of a bitter gourd extract and 5-50 parts of xylitol. The invention further provides a preparation method of the oatmeal capable of reducing weight and reducing blood sugar. According to the oatmeal capable of reducing weight and reducing blood sugar and the preparation method of the oatmeal, disclosed by the invention, natural meal materials are used as main raw materials, so that the oatmeal is natural and safe; besides, functional components of the auxiliary materials are soaked into the wheat granules by a soaking method, so that neat appearance is maintained. The oatmeal disclosed by the invention has the characteristics of being nourishing, sticky and smooth in mouth feel, loosening bowel to relieve constipation, being free from diarrhoea, being balanced in nutrition, reducing weight, reducing blood sugar and being convenient to eat, and the oatmeal is quite worth popularization and application.

The invention relates to a chieh-qua arabian jasmine flower refreshing tea and a preparation method thereof and belongs to the technical field of beverage. The tea is prepared from the following raw materials in parts by weight: 40-80 parts of arabian jasmine flower tea, 5-10 parts of lemon-grass, 1-5 parts of chieh-qua, 1-5 parts of orange peel, 1-5 parts of apple peel, 1-5 parts of elephantopus scaber, 1-5 parts of Cichorium endivia L., 1-5 parts of corn stigma and 1-5 parts of lotus leaves. The invention also provides the preparation method for the chieh-qua arabian jasmine flower refreshing tea. The preparation method comprises the following steps: preparing arabian jasmine flower tea; preparing Chinese herbal medicine powder; extracting nutrient solution; blending; spraying; fermenting; drying and sterilizing. According to the chieh-qua arabian jasmine flower refreshing tea provided by the invention, the arabian jasmine flower tea is combined with the chieh-qua, so that the refreshing effect is better; Chinese herbal medicines are added, so that the tea has the effects of detoxing, beautifying, invigorating the circulation of blood, boosting immunity, and the like; the fruit peel is utilized to strengthen taste and nutrition of the tea; the chieh-qua arabian jasmine flower refreshing tea has the advantages of low cost, high quality, easiness in popularization and suitability for structural production.

The invention creatively provides low-viscosity, baking-resisting and oil-free fruit jam with long shelf life and a preparation method thereof. The fruit jam prepared by the method has the advantagesof high temperature resistance, relatively less water loss and no collapsing; the content of solid matters of finished-product jam is 60 percent to 70 percent and the water activity is 0.70 to 0.80; the fruit jam has a wet mouthfeel and is not stuck on teeth and nutrients and flavor can be ensured; and meanwhile, oil is not added, the fruit jam can be stored for a long period and has a more fine and smooth mouthfeel; and the fruit jam is suitable for more consumers to eat.

The invention relates to an application of cottonseed oil to a sponge cake and belongs to the field of food processing. The sponge cake is made by the following processing steps of fully agitating soft sugar, cake emulsifying agents and eggs in a stirrer to be white, adding sieved flour, salt and baking powders, continuing agitating the mixture to be pasty, pouring the cottonseed oil into the mixture, stirring the mixture to be uniform, and pouring the cake paste into a mold for baking to obtain the sponge cake. According to the application of the cottonseed oil to the sponge cake, cottonseed oil resources are fully used, trans-fatty acid contents in the cake are obviously reduced, and simultaneously, qualities of the cake are obviously improved so that the obtained cake is large in size, delicate and uniform in structure, spongy and soft and tastes wet.

The present invention relates to a preparation method for hand-tearing beef, specifically to a preparation method for air-dried hand-tearing yak meat. The technical problem solved by the present invention is to provide a preparation method for air-dried hand-tearing yak meat, wherein the preparation method has a short production period, the prepared product has unique flavor. The preparation method of the present invention comprises the following steps: sousing, wherein 100 parts by weight of the yak meat is soused under a closed condition, the temperature is 0-4 DEG C, the sousing time is 1-2 days, the formula of the sousing solution comprises a sousing seasoner, 0.3-0.7 parts by weight of glucono-delta-lactone, 0.5-1.2 parts by weight of yeast, and 10<6>-10<7> cf/g of lactic acid bacteria; drying, wherein a baking treatment is performed for 5-20 hours at the temperature of 60-70 DEG C; smoking, wherein a smoking treatment is performed for 10-30 hours; cooking until the meat is cooked. According to the present invention, the yeast and the lactic acid bacteria are added, such that the sousing time is substantially reduced, the special flavor is added, and the prepared air-dried hand-tearing yak meat has characteristics of moist taste, crispy meat, rich aftertaste, and the like.

The invention provides coix seed instant slices and a processing method thereof. Coix seeds are used as raw materials, and the coix seed instant slices which are convenient to eat are prepared through the following steps of performing soaking in alkali liquor, performing extrusion and crushing, performing steam cooking, performing cooling and airing, performing pressing so as to obtain slices, and performing vacuum microwave drying. The coix seed instant slices disclosed by the invention are short in drying time, high in production efficiency, good in rehydration, high in sensory evaluation value and nourishing in mouth feel. According to the coix seed instant slices and the processing method thereof disclosed by the invention, the step of soaking in the alkali liquor and the step of performing treatment with a composite emulsifying agent are adopted, so that the ageing speed of products is increased, and the ageing of the products in the drying process is reduced. The vacuum microwave drying is adopted, so that the drying speed of the coix seed slices is increased, the ageing and film formation phenomena of the surfaces of the coix seed slices are weakened, the products prepared through drying present a loose porous structure, the rehydration speed and the rehydration uniformity of the products are obviously improved, and the brewing convenience of the coix seed instant slices is improved.

The invention relates to the technical field of food processing, and particularly relates to a quick-frozen braised noodle and a preparation method thereof. According to the quick-frozen braised noodle provided by the invention, wheat-core wheat flour, acetate modified starch and hydroxypropyl distarch phosphate are combined and used as a flour matrix, four components of isolated soy protein, sodium tripolyphosphate, sodium pyrophosphate and sodium polypyrophosphate are contained in a water retention agent; all components in the flour matrix synergistically acts; all the components in the water retention agent synergistically interacts; afterwards, by combining a three-time-awaking noodle preparation process, the water-absorption and water-retention performance of the quick-frozen braisednoodle is promoted; the color and luster stability is promoted; the quick-frozen braised noodle is prevented from generating brown stains in a quick-frozen reheating procedure; the eating quality of the quick-frozen braised noodle is improved. The braised noodle prepared by the preparation method is subpackaged and quick-frozen, is directly reheated by a microwave before being eaten, and is convenient for a consumer to eat and suitable for a busy office worker and the industrialized production of the braised noodle is promoted.

The invention relates to health care liver-benefiting tea. The health care liver-benefiting tea comprises the following powdery components: 5g of green tea, 1.5g of sesame stalk, 0.12g of Chinese dodder seed, 0.05g of radish seed, 1.8g of barley malt, 2g of lotus leaf, 0.2g of peony bark, 0.1g of beautiful millettia root, 0.8g of barbary wolfberry fruit, 0.08g of apple seed, 0.03g of gourd seed, 0.03g of membranous milkvetch root, 0.01g of dogbane leaf, 0.01g of okra, 0.15g of purplevine, 0.1g of concha haliotidis and 0.05g of spikenard, and water is added for preparing 2500ml of the health care liver-benefiting tea. Compared with the prior art, the health care liver-benefiting tea has the anti-caner health care functions of strengthening spleen, reducing blood lipid, removing free radicals in a body and improving eyesight, and further has the advantages of fresh and moist taste, fragrance and mellow taste. The health care liver-benefiting tea can also realize the functions of promoting blood circulation, removing blood stasis, benefiting qi, strengthening brain, blackening hair, preventing hair loss and beautifying by long-term drinking.

The invention relates to a method for producing a pound cake by stepped emulsification. The method comprises the following steps of: (1) constructing an egg emulsification system, (2) adding glycerol, sorbitol, propylene glycol and essence into the system obtained in Step (1), mixing for 2-4min, and allowing glycerol, sorbitol, propylene glycol, essence and the system of Step (1) to form a uniform emulsification system, (3) pouring white granulated sugar, table salt and salad oil into the system obtained in Step (2), mixing for 2-4min to form a uniform emulsification system, allowing water molecules to be filled with the white granulated sugar and the table salt, and allowing the emulsification system to be more stable and uniform, and (4) adding wheatmeal and whole milk powder in the emulsification system obtained in Step (3), mixing for 1-3min to allow materials to be dissolved, remixing for 4-6min to form uniform emulsification cake pulp, and conducting physical foaming, feed and baking on the cake pulp. According to the method, an emulsifying agent is not used, the usage amount of a heavy oil additive is reduced, and physical health of people can be better protected.

The invention provides a health-care tea. The health-care tea is prepared from, by weight, 16-24 parts of shoumei tea, 4-8 parts of vanilla, 5-15 parts of radix astragali, 5-15 parts of licorice roots, 5-10 parts of chrysanthemum flowers, 5-10 parts of honeysuckle flowers and 2-8 parts of sweet-scented osmanthus flowers. Compared with the prior art, the health-care tea is natural in ingredient, has the health-care effects of refreshing, blood glucose and lipid reducing, in vivo free radical removing for anti-oxidation and radiation prevention, and is mild in character, beneficial to human body absorption and free of side effects when drunk for a long time. Meanwhile, all the ingredients are matched according to the weight ratio, tastes of all the ingredients are properly mixed, and the health-care tea is fresh in taste, moist, fragrant and mellow. After all the ingredients are combined, the health-care tea can perform the comprehensive conditioning effects of nourishing the heart, protecting the liver, improving eyesight, reducing lipid, dispelling fire and resisting fatigue when drunk for a long time, the immunocompetence of the human body can be improved, and tumors can be prevented.

The invention belongs to the field of food processing and discloses a soybean yogurt and purple sweet potato beverage and a preparation method thereof. The soybean yogurt and purple sweet potato beverage is a natural yogurt beverage which is prepared from a specific quantity of soybeans, compound lactobacillus, purple sweet potatoes, a natural sweetening agent and water, can be drunk directly andis rich in lactobacillus. According to the beverage, vegetable protein raw materials, the compound lactobacillus and the purple sweet potatoes are combined, and the pure-natural beverage which is richin nutritional ingredients such as soy protein, soy isoflavone substances, purple sweet potato anthocyanin, purple sweet potato dietary fiber and the like, has bright color, mellow and moderate taste, uniform texture and stable state and has no chemical synthetic food additives is formed. The preparation process of the beverage is simple and convenient to operate, overall cost is low, and large-scale production of a food processing factory is facilitated.

The invention provides a dendrobium officinale flower-containing fruit tea with a health care function and a preparation method thereof. The dendrobium officinale flower-containing fruit tea comprises dendrobium officinale flower, rose corolla, wild blueberries and black Chinese wolfberry. Compared with the prior art, the dendrobium officinale flower-containing fruit tea with the health care function has natural ingredients, not only has the health care function of refreshing, reducing sugar, reducing fat, by eliminating the free radicals for antioxidation, and radiation protection, but also has the mild character, is easily absorbed in human body and has no side effect after long-time drinking. Meanwhile, the ingredients are matched in accordance with the above-mentioned weight ratio, so the taste of ingredients is appropriately integrated, and the dendrobium officinale flower-containing fruit tea is fresh and smooth, fragrant and mellow in taste. After the combination of the above-mentioned ingredients, the dendrobium officinale flower-containing fruit tea has an all-round conditioning function of protecting heart and liver, improving eyesight, eliminating fat, relieving heat, and anti-fatigue after being drank for a long time, and the immune ability of the human body is improved, and tumors are prevented from being growing in the human body.