180results about How to "Natural flavor" patented technology

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.

The invention discloses a preparation method of a natural pet flavoring agent. The preparation method comprises the following steps of: firstly, preparation of meat enzymolysis liquids: a beef enzymolysis liquid, a chicken enzymolysis liquid, a pork enzymolysis liquid, a fish enzymolysis liquid and a shrimp meat enzymolysis liquid; secondly, sequentially adding the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid, the shrimp meat enzymolysis liquid, reducing sugar, amino acid, L-cysteine monohydrochloride, yeast extract, thiamin, spice and grease into a reaction kettle, fully mixing, evenly blending, heating to 90-125 DEG C for thermal reaction for 1-2 hours, cooling to 40-55 DEG C after the reaction is completed, and filtering through a 40-50-mesh sieve to obtain the natural pet flavoring agent. The preparation method of the natural pet flavoring agent provided by the invention adopts the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid and the shrimp meat enzymolysis liquid for simultaneous Maillard reaction, and the obtained natural pet flavoring agent is natural in flavor, mellow in taste and meaty, improves the palatability of pet foods, and increases the interest of pets in foods and the food intake of the pets.

The invention provides a fruit and vegetable meal replacing food bar, which comprises the following components in percentage by weight: 10 to 40% of freezed and dried vegetable and fruit, 5 to 25% of syrup, 5 to 25% of sugar alcohol, 3 to 10% of grease, 5 to 30% of cereal, and 10 to 30% of powder. Nutrients of natural fruit, vegetable, edible fungus, and a plurality of cereals are integrated into the food bar; the food bar is easy to carry, and is user-friendly; when a user eats the food bar, he obtains energy, and at the same time he conveniently and quickly obtains a plurality of nutrients of vegetable and fruit.

The invention relates to a method for preparing traditional Chinese medicine health-care liquor, which belongs to the technical field of liquor brewing. The method is characterized by being carried out according to the following procedures: pulverizing medicinal materials, sieving, saccharifying starch, filtering or centrifugalizing to remove medicine residues, fermenting saccharification liquid to prepare alcohol and ethanol, separating double water phases of inorganic salt and collecting an upper phase, wherein the medicinal materials are peltate yam, ussuri fritillary, yam, radix puerariae, yam, ginseng and the like which are rich in starch, the starch in the medicinal materials is saccharified by a double-enzyme method, the saccharification liquid is inoculated with a strain which produces the ethanol to carry out alcohol fermentation, the inorganic salt is added into fermentation liquid after the fermentation is finished, the ethanol is replenished according to requirements to form the double water phases, and the upper phase is separated so as to obtain the health-care liquor. At different periods of saccharification or different periods of alcohol fermentation, the assistant materials of other medicinal materials are added for assisting or enhancing the health-care function of the health-care liquor. The invention overcomes the defects of long consumed time of production, incomplete dissolution of the traditional Chinese medicine effect components of the medicinal materials and the like of the traditional health-care liquor, omits a traditional distilling technology, saves energy resources and retains the natural and pure taste of the original liquor.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention relates to a preparation method for a sea cucumber intestine oral liquid. The preparation method comprises the following steps: taking sea cucumber intestine as a raw material, grinding the sea cucumber intestine into slurry, heating the slurry, cooling down, adding neutral protease and flavor enzyme double enzyme, and controlling enzymolysis conditions for enzymolysis; conducting primary centrifugal separation on the sea cucumber intestine enzymatic hydrolysate with a centrifugal machine, collecting supernatant fluid, conducting secondary centrifugation, collecting supernatant and conducting desalination treatment repeatedly according to the nano-filtration separation technology to obtain a sea cucumber intestine liquid; adding an auxiliary natural plant extracting liquid extracted from medlar, membranous milkvetch root, angelica and ginseng, as well as a sweetening agent for blending, filling, and sterilizing to obtain the sea cucumber intestine oral liquid. The preparation method is reasonable in technology, simple and convenient to operate, high in operability and easy to realize industrialized production; the sea cucumber intestine oral liquid prepared according to the method not only is rich in nutrition, clear, transparent, moderate in sour and sweet, and natural in sapor, but also has health-care functions of replenishing blood, benefiting vital energy, supporting the healthy energy, enhancing vital essence and marrow, allaying tiredness, improving immunity, and the like.

The invention relates to a feed additive, particularly a phagostimulant fermented feed using bean pulp and bran as protein raw materials and a preparation method thereof. The phagostimulant fermented feed using bean pulp and bran as protein raw materials is prepared by fermenting the following components in percentage by weight: 8-15% of bean pulp, 55-70% of bran, 1.0-2.0% of Bacillus subtilis, 1.0-2.0% of Lactobacillus acidophilus, 1.0-2.0% of Enterococcus faecalis, 1.0-2.0% of microzyme, 0.1-0.5% of brown sugar, 0.02-0.08% of yeast extract, 0.02-0.08% of potassium dihydrogen phosphate, 0.02-0.08% of neutral proteinase, 0.02-0.08% of acid protease and 15-30% of water. The invention has the advantages of environmental protection, healthiness, favorable phagostimulant effect, strong capacity for killing pathogenic bacteria, and favorable therapeutic effect for porcine anorexia.

The invention discloses a multi-cereal crude fiber dietary fine dried noodle and a processing method thereof. Raw materials for the multi-cereal crude fiber dietary fine dried noodle comprise, by weight, 28 to 32 parts of strong noodle flour, 15 to 20 parts of brown rice, 7 to 9 parts of buckwheat, 7 to 9 parts of glutinous rice, 7 to 9 parts of corn, 7 to 9 parts of soya bean, 0.4 to 0.6 part ofginkgo leaves, 0.5 to 1.0 part of a pachymaran preparation, 4 to 6 parts of walnut, 4 to 6 parts of raw rehmannia root, 7 to 9 parts of seeds of Job's tears and 0.6 to 1.0 part of iodized edible salt. According to the invention, a formula for the multi-cereal crude fiber dietary fine dried noodle is reasonable, natural color and flavor of the produced multi-cereal crude fiber dietary fine dried noodle can be maintained on the basis that a pigment and a color protection agent are not used, the health property and organoleptic quality of the fine dried noodle are improved, and the fine dried noodle has the effects on reducing blood sugar, blood lipid and blood pressure and is applicable to mid-aged and elderly people and patients with cardiovascular and cerebrovascular diseases, obesity, constipation and diabetes.

The invention relates to a method for making steamed buns. The method comprises the following steps: activating Lactobacillus plantarum, making a sour dough containing Lactobacillus plantarum, fermenting by utilizing Lactobacillus plantarum to make a steamed bun dough, fermenting small doughs obtained after dividing the steamed bun dough, and steaming the small doughs. The method uses the Lactobacillus plantarum CCFM8661 to ferment in order to make steamed breads and uses no commercial yeasts, the steamed buns made through the method have a rich flavor, and an insufficient flavor disadvantage caused by the use of a single yeast to ferment of products mode in the present market is overcome; and the steamed buns made through the method have the advantages of fine construction structure, good batch stability, and high safety.

The invention relates to an air-conditioning storage method for berry juice and fresh mulberries, in particular to a method for processing mulberry juice by using ultrahigh and isostatic pressing sterilization technology, and specially provides a new technique for processing mulberry juice. The new technique for processing mulberry juice comprises a preparation method of mulberry juice and the air-conditioning storage method for fresh mulberries and is characterized in that the preparation method of mulberry juice comprises the following steps of: a) cleaning and selecting; b) deferrization; c) juicing; d) clarifying and filtering; e) ultrahigh and isostatic pressing sterilization; f) sterile filling; g) testing, labelling and warehousing. An ultrahigh and isostatic pressing sterilization device used in the preparation method of mulberry juice has the pressure of 500MPa, and is used for 20 minutes. The liquid mulberry juice obtained in the step a to the step d is the target of the ultrahigh and isostatic pressing sterilization. The air-conditioning storage method for the fresh mulberries is implemented by continuously processing the fresh mulberries for 10 to 14 days by using CO2 at the concentration of 10 to 15 percent, and then sealing in an air-conditioning warehouse for storage.

The invention provides a multiple fermentation process for soybean sauce. The multiple fermentation process comprises the following steps: stewing raw materials at a high temperature, cooling, adding yeast seeds for preparing yeasts, mixing with salt water for fermenting, and squeezing or applying oil to fermented soybean sauce mashes or soybean sauce pastes to prepare raw soybean sauce; mixing the prepared raw soybean sauce prepared by squeezing or applying oil with the soybean sauce yeasts for next fermenting, squeezing or applying oil, repeating for two or more times for multiple fermentation, refining, sterilizing, and filling to obtain the finished soybean sauce. The soybean sauce produced by the multiple fermentation process is thick in shape, rich in alcohol and ester flavors, natural in taste, heavy and lasting in mouth feel and better in quality.

The present invention involves a pork flavor, which is prepared by the method including the following steps: 1) Plucking fresh pork and adding papaya proteases for pork hydrolysis to get pork hydrophobic liquid; pour fresh chicken, add papaya protease,Perform chicken hydrolysis, get chicken hydrolyzed liquid; 2) Add pork hydraulic solution, chicken hydraulic solution, pork bone white soup, restore sugar, amino acids, vitamins, lard oil, salt, salt, heating, heating temperature, heating temperature, heating temperature, heating temperature, heating temperatureControl at 100-120 ° C, and the response time is 1-3 hours. After the reaction is over, the cooling is cooled.The pork flavor of the present invention uses pork moisture and chicken hydraulic solution, pork bone, and pork bone white soup at the same time.

The invention relates to a phagostimulant fermented feed using bean pulp, corn protein powder and bran as protein raw materials and a preparation method thereof. The phagostimulant fermented feed using bean pulp, corn protein powder and bran as protein raw materials is prepared by fermenting the following components in percentage by weight:8-15% of bean pulp, 2-10% of corn protein, 40-60% of bran, 1.0-2.0% of Bacillus subtilis, 1.0-2.0% of Lactobacillus acidophilus, 1.0-2.0% of Enterococcus faecalis, 1.0-2.0% of microzyme, 0.1-0.5% part of brown sugar, 0.02-0.08% of yeast extract, 0.02-0.08% of potassium dihydrogen phosphate, 0.02-0.08% of neutral proteinase, 0.02-0.08% of acid protease and 20-30% of water. The invention has the advantages of environmental protection, healthiness, favorable phagostimulant effect, strong capacity for killing pathogenic bacteria, and favorable therapeutic effect for porcine anorexia.

The invention relates to essence with duck meat flavor. A preparation method of the essence comprises the following steps of: (1) mincing fresh duck breast meat, adding papain and hydrolyzing the duck meat to obtain duck meat hydrolysate; mincing fresh duck skin, adding lipase and hydrolyzing the duck skin to obtain duck skin hydrolysate; and (2) sequentially adding the duck meat hydrolysate, the duck skin hydrolysate, reducing sugar, amino acid or salts thereof, VB1, VC, egg yolk powder and common salt to a reactor; sufficiently stirring; raising temperature by heating; controlling reaction temperature and reaction time; lowering the temperature; and discharging the mixture through a vibration sieve to obtain the essence with duck meat flavor.

The invention discloses a tilapia quick-frozen seasoned piece making method. The method includes the following steps: making fresh tilapia into boneless fish fillets, sterilizing and dicing to obtaintilapia pieces and then soaking and pickling; adding the prepared tilapia pieces into a tumbler for tumbling; taking the tilapia pieces out for vacuum packaging and quick freezing; wherein the tumbling is carried out for three times: adding a moisture retaining agent, a seasoning ingredient and ice or ice water into the tumbler in addition to the tilapia pieces during the first tumbling process; adding starch first into the tumbler during the second tumbling process and adding vegetable oil first into the tumbler during the third tumbling process. The method has the advantages of low cost andhigh efficiency. Standardized industrialized large-scale centralized production can be achieved, products are stable in quality and uniform in flavor, and especially the tender taste of the fish pieces can be maintained.

The invention relates to a flavor fish product and a making method thereof. The method provided by the invention comprises the steps of: raw material treatment, curing, fermenting, drying, packaging and sterilizing. The method applies different strains, like lactobacillus plantarum and yeast to fermentation of fish so as to obtain a natural sweet and sour flavor product, and mixing the product with lemon juice and honey. The product is unique in flavor, and is nutritive and healthy. Compared with traditional dried products, the fermented dried fish has reduced fleshy roughness, more delicate taste, higher moisture content, and extended shelf life, and is more conducive to product circulation.

The invention discloses blueberry composite powder capable of improving performance of intestinal tracts and a preparation method of the blueberry composite powder. Blueberry powder with natural color, flavor and taste is scientifically compounded with lactobacillus plantarum powder, honey powder, modified dietary fiber, enzyme powder, oligosaccharides and other functional products, accordingly, the nutrition, the food safety and the health care function of the blueberry composite powder are effectively improved, and the probiotic property and the quality stability of the blueberry composite powder are remarkably improved. Compared with conventional blueberry composite powder, the blueberry composite powder has simple components, natural color, flavor and taste, high nutritional value, high health-care function and good probiotic property and contains more bioactive substances and live probiotics, the variety of probiotic functional metabolites is complete, the content is high, the food safety is high, and the guarantee period is long.

The invention relates to a phagostimulant fermented feed using corn protein powder and bran as protein raw materials and a preparation method thereof. The phagostimulant fermented feed using corn protein powder and bran as protein raw materials is prepared by fermenting the following components in percentage by weight: 20-40% of corn protein powder, 20-40% of bran, 1.0-2.0% of Bacillus subtilis, 1.0-2.0% of Lactobacillus acidophilus, 1.0-2.0% of Enterococcus faecalis, 1.0-2.0% of microzyme, 0.1-0.5% of brown sugar, 0.02-0.08% of yeast extract, 0.02-0.08% of potassium dihydrogen phosphate, 0.02-0.08% of neutral proteinase, 0.02-0.08% of acid protease and 20-40% of water. The invention has the advantages of no toxicity, no harm, environmental protection, healthiness, favorable phagostimulant effect, and strong capacity for killing pathogenic bacteria, and thus, has favorable therapeutic effects on porcine anorexia.

The invention relates to a citrus flavoring combination and a preparation method thereof. The combination is prepared from, by weight, 2.0-7.0 parts of citrus oil, 2.0-7.0 parts of citrus flavor bases, 1.0-7.0 parts of fruit flavor fixatives, 0.2-1.5 parts of polyglycerin ricinoleate, 0.5-5.0 parts of green tea extracting solutions, 1.0-5.0 parts of beta-cyclodextrin, 5.0-12.0 parts of starch sodium octenylsuccinate, 20.0-35.0 parts of maltodextrin and 35.0-55.0 parts of water. The fruit flavor fixatives and the green tea extracting solutions are fused in the citrus flavoring combination through a solution dynamic extracting technology and an emulsification embedding technology, and therefore high-temperature fragrance retention and oxidation stability of citrus flavoring are improved, the problem that existing citrus powder favoring is prone to going bad when transported and stored is solved, and the flavoring is natural in special flavor and lifelike.