192results about How to "No astringency" patented technology

The invention discloses a method for grafting wild apricot and plum at mountainous regions and a cultivation management technology. The method comprises the step of cleft grafting or bark grafting; cleft grafting, before the 5days of the wild apricot blossoms, sawing off the wild apricot, flatly cutting a sawing opening, ear grafting, tightly fastening with a plastic piece, covering a plastic bags, and tightly fastening under a grafting opening; bark grafting, when bark is separated from the tree, sawing off the parental stock, flatly cutting a cross section, ear grafting, covering a plastic bag and tightly fastening under a grafting opening; and managing after grafting, examining survival rate, putting into bags at proper time, erasing croth, piling and binding to be prevent from folding,pruning and shaping, removing weeds, digging a cistern to store water, and executing by means of insect prevention and hail prevention. The method and the technology is reasonable, is easily grasped,has high survival rate, play the advantage of the two trees by grafting, has good harvest at arid hilly regions, and can benefit for many years with one year investment, thereby being a good way forcreating income for famers in the arid northern China.

The invention provides a semi-skimmed trichosanthes kirilowii maxim protein beverage which comprises the following components as per part by weight: 35 to 40 parts of trichosanthes kirilowii maxim seed protoplasm, 6 to 10 parts of cane sugar, 0.15 to 0.2 part of compound emulsion agent, 0.15 to 0.2 part of composite complexing agent, 0.001 to 0.002 part of flavoring agent and the balance of soft water, wherein the pH is adjusted to be 6.5 to 6.8, and the soft water is added to achieve 100 parts. The preparation method comprises the following steps of raw materials selection, shucking, peeling, drying, cold pressing, soaking, pulping, filtration, homogenization, auxiliary material allocation, second homogenization, package and sterilization. The semi-skimmed trichosanthes kirilowii maxim protein beverage has a soft and smooth taste and effects of hairdressing and nourishing, can achieve the functions of invigorating the stomach and moistening the lung, relaxing bowel to relieve constipation, inducing diuresis, loosening the chest, relieving the heart and refreshing the spirit, resisting bacteria and building body after being drunk for a long time, and has a strong inhibiting effecton choriocarcinoma cell proliferation in vitro and Human Immunodeficiency Virus (HIV). The preparation method has scientific, simple and convenient processing technology, and keeps the nutritional ingredient of trichosanthes kirilowii maxim seed furthest; and the prepared semi-skimmed trichosanthes kirilowii maxim protein beverage has a low fat content, a high protein content, and can be drunk toenjoy better health.

The invention discloses a method for manufacturing high-quality inulin, which comprises the following steps of peeling off fresh topinamber, cutting into filament, successively extracting in hot water at the temperature of 90-100 DEG C, filtering, entering activated carbon column, entering resin column of strong cation and strong anion, entering a nanofiltration (NF) system, and finally entering a spray dryer. The method in the invention has the following advantages: 1. high product purity, high production efficiency and low cost; 2. no astringency due to removal of polyphenol substances; and 3. lighter product pigment due to decoloration technique treatment.

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 discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The invention discloses a pure natural raw juice of full banana fruits and a production method thereof. The pure natural raw juice of full banana fruits is characterized by using the full banana fruits as raw materials without adding water, other sweeteners, pigments and stabilizing agents and the like; after the steps of cleaning, sterilizing, pulping, enzymatic liquefying, filtering and settling, and sterilizing, the clear raw balance juice is produced. In the production, by adopting the steam for inactivating the enzyme and protecting the color, the color protection effect is good and the loss of the dissoluble solid matter is low; by adopting the compound enzyme for liquefaction, the viscosity of the pulp is reduced and the juice yield and the clarity of the fruit juice are effectively improved (the juice yield reaches 80% and the clarity is more than 95%). The content of the dissoluble solid of the pure natural raw juice of full banana fruits, which is prepared with the production method, is not less than 15%; the pure natural raw juice of full banana fruits is bright yellow, clear and transparent and has good taste and typical aromatic flavor of banana; the natural color, the flavor and the nutrient component of the banana are remained completely, so that the pure natural raw juice of full banana fruits is a pure health natural banana juice.

The invention discloses a penthorum Chinese pursh tea preparation method, the method comprises the following steps: 1)taking yellow, leave and stem of penthorum Chinese pursh with water content of 40-60%, piling under the condition that the air humidity is 85-95%, and fermenting for 10-20 hours, and turning once every 5-6 hours; and 2)drying and crushing to obtain the penthorum Chinese pursh tea. The invention also discloses the penthorum Chinese pursh tea prepared by the method. The prepared penthorum Chinese pursh tea has the advantages that the taste is pure and heavy, astringent flavor is not generated, the tea presents red bright color, the active ingredient content is high, and the prepared penthorum Chinese pursh tea has the efficacy of relieving or neutralizing the effect of alcohol and protecting liver.

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V / V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

The invention provides a konjac tofu producing method. The konjac tofu producing method comprises the following steps: taking fresh konjac, peeling off, and steaming the konjac well in a steamer; adding water into soybeans for soaking the soybeans for 5-10 hours, pulping, filtering, and dissolving edible alkali into filtrate; putting the well-steamed konjac into a pulping machine, repeatedly pulping twice, naturally standing pulped konjac pulp, and pouring the konjac pulp into a shaping box; and cutting the konjac pulp into blocks with proper sizes, and immersing and cooking the blocks for 1 hour at a water temperature of 80-90DEG C to obtain finished konjac tofu. By the konjac tofu producing method, konjac starch and soybean starch can be fused sufficiently; nutritional health-care components of the konjac and the soybeans can be kept to the maximum extent; and the konjac tofu is more rich in protein content, contains eight amino acids necessary to a human body at a proportion close to the need of the human body, and is relatively high in nutritional value, pure in taste and free of bitterness.

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

The invention discloses golden camellia dark tea and a processing technology thereof. The golden camellia dark tea is prepared from, by weight, 30-80% of fresh leaves of golden camellia tea and 20-70% of loose tea of finished dark tea products. The processing technology comprises the steps of preparation, fixation, rolling, mixture storage, moisture regaining, fermentation, drying, aroma increasing and filling. The golden camellia dark tea is organic integration of ingredients, beneficial to the human body, in the golden camellia tea and the dark tea, compared with the golden camellia tea and the dark tea, the golden camellia dark tea is higher in health care efficacy, the cold nature of golden camellia tea leaves is eliminated, the taste is improved, and consumer groups are expanded.

The invention provides an oil-in-water emulsion type hair -dressing preparation which exhibits excellent spreadability, unclamminess, and excellent hair-dressing properties and which does not generate a feeling of squeakiness. An oil-in-water type hair-dressing preparation which comprises (a) a specific long-chain acylsulfonic acid salt type anionic surfactant (such as sodium N-stearoyl-N-methyltaurate) preferably in an amount of 0.1 to 10mass%, (b) a higher aliphatic alcohol preferably in an amount of 0.1 to 20mass%, (c) one or more selected from among (c-1) waxes in amounts of 0.5 to 50mass%, (c-2) hair-dressing resins in amounts of 0.1 to8mass%, and (c-3) powder components (such as silicic acid anhydride) in amounts of 0.1 to 8mass%, and (d) water, and which may further contain (e) a liquid oil.

The invention discloses a preparation method of preserved polygonatum kingianum. The method comprises the following specific steps of carrying out soaking, boiling, peeling and cleaning treatment on polygonatum kingianum; and carrying out 'nine-steaming and nine-drying' treatment until the polygonatum kingianum gradually changes into brown from yellow and is sweet in taste and free of numb or astringent sense, thereby completing preparation of the preserved polygonatum kingianum. A traditional method is refined and optimized on the basis of abiding by a traditional processing method; and the nutrient value of the polygonatum kingianum is improved through adding a soak solution for dipping. Through scientific and reasonable 'nine-steaming and nine-drying', loss of effective components in the raw materials is avoided, the medicinal effect and the clinical effect are improved, the health efficacy of the polygonatum kingianum is improved, the clinical requirements on a traditional Chinese medicine polygonatum kingianum decoction piece are effectively met and the obtained polygonatum kingianum medicine is good in quality and free of astringent sense.

Alum-free deep-fried dough sticks comprise the following raw materials: by weight, 500 parts of flour, 10-15 parts of edible baking soda, 50-75 parts of brewing-type white vinegar, 5-6 parts of salt, 50-200 parts of eggs, 275-300 parts of water and 125-150 parts of edible oil. A manufacture method of the alum-free deep-dried dough sticks comprises the steps: stirring the brewing-type white vinegar and the edible baking soda evenly; pouring the eggs and the salt into the water, scattering and melting, pouring the solution of the baking soda and the white vinegar into the water solution of the eggs and the salt, stirring evenly, pouring the solution into the flour, kneading to form dough, fermenting the dough, folding the kneading dough, brushing the edible oil on the dough, and fermenting the dough; flattening the dough, cutting the dough into strip-shaped dough blocks, lengthening two strips of the dough blocks which are buckled, putting the buckled strips of the dough blocks into an oil pan, frying until the buckled strips of the dough blocks are in a golden yellow color, and obtaining the alum-free deep-dried dough sticks. The alum-free deep-fried dough sticks and the manufacturing method have the advantages that alum is not added in the manufacture process, and the alum-free deep-dried dough sticks are nutrient and healthy, golden yellow in color, soft and delicious. Meanwhile, ingredients are simple and practical, the alum-free deep-fried dough sticks are not affected by climate, and quality is stable.

The present invention relates to a modified polyphenylene sulfide based flame-retardant anti-cutting yarn. The yarn comprises the following components in percentage by mass: 20-80% of modified polyphenylene sulfide fibers, 5-40% of flame-retardant fibers and 5-40% of cutting reinforced filaments; and the modified polyphenylene sulfide fibers are polyphenylene sulfide fibers subjected to oxidationmodification, part or all of sulfur atoms in a polyphenylene sulfide structure are oxidized into sulfonyls or sulfoxide groups by oxidation modification, and the modified polyphenylene sulfide fibershave the characteristics of no melting under the high temperature, no melting shrinkage, instant quenching away from fire and the like. Protective gloves prepared from the yarn have ideal cut resistance and flame-retardant protection performance, the wearing comfort of the flame-retardant anti-cutting gloves is improved, and the cost is lower. In the field of labor protection gloves, compared witharamid fibers, the flame-retardant anti-cutting yarn has a certain advantage of substitutability.

The invention belongs to the technical field of dairy products, and in particular, relates to a moringa oleifera yogurt and a preparation method thereof, wherein preparation raw materials of the moringa oleifera yogurt comprise the following components: milk, a moringa oleifera leaf ultra-fine powder, white granulated sugar, beta-cyclodextrin and a yogurt fermentation agent; according to the solid-to-liquid ratio with the milk, the content of the moringa oleifera leaf ultra-fine powder is 15.5-17 g / L, the content of the white granulated sugar is 88-96 g / L, the content of the beta-cyclodextrin is 128-133 g / L, and the content of the yogurt fermentation agent is 0.97-1.05 g / L. The moringa oleifera yogurt provided by the invention has good organization form, has a solidified tofu shape, is elastic, has the advantages of delicate and lubricant mouthfeel, no particular feeling, good flavor, harmonious milk flavor and moringa oleifera faint scent, and no bitter or pungent taste, and is natural and soft. At the same time, the moringa oleifera yogurt provided by the invention has no addition of preservatives, and only has addition of one food additive, namely beta-cyclodextrin; the prepared moringa oleifera yogurt has the advantages of outstanding flavor, good mouthfeel and rich nutrition, and meets public demands.

The invention belongs to the field of traditional Chinese medicine healthcare, and particularly relates to a sophora flower bud drink with physiological effects of preventing and treating cardiovascular and cerebrovascular diseases and the like. The sophora flower bud drink is prepared from 1wt%-5wt% of a sophora flower bud medicine combination extracting solution, 8wt%-15wt% of a flavouring agent, 1wt%-5wt% of aromatic water and the balance being water, wherein the flavouring agent at least comprises sugar and acid, and the content of acid is 1 / 12 to 1 / 8 of that of sugar; the ratio of the aromatic water to the extracting solution is equal to 0.8 to 1.0. The effective and stable drink with the physiological effects of preventing and treating cardiovascular and cerebrovascular diseases can be obtained, and the drink is free from the pungent odour of medicinal herbs, proper in sourness and sweetness, good in taste, free from astringent taste and bitter taste, good in storage stability, and suitable for drinking every day, and has improved fragrance. The invention further relates to a preparation method of the sophora flower bud drink. The method is simple and practicable, and is suitable for industrialized production.

The invention discloses a kelp powder producing method. The kelp powder producing method comprises the steps that fresh kelps are selected as a raw material, sediment particles, saline matter and impurities adhered to the surfaces of the fresh kelps are removed through natron and flushing, and slicing, water adding and smashing are performed to produce original kelp pulp; yeast liquid is added into the original kelp pulp to perform stirring and fermentation and fishy smell elimination, and then residue-liquid separation is performed; obtained kelp liquid is subjected to twice reverse osmosis filtration treatment, and salt and harmful substance including lead and arsenic are removed; then obtained purified kelp liquid and obtained kelp residues obtained through residue-liquid separation are evenly stirred and pumped into a storage tank for constant-temperature stirring and spray drying to obtain kelp powder. The kelp powder producing method is reasonable in working procedures and reliable in operation, large-scale production is easy to achieve, the kelp powder manufactured by means of the kelp powder producing method is small in particle granularity, free of fishy smell and salty, bitter, astringent taste and good in taste, and the application range of the kelp powder is widened.

The invention discloses a cigarette dry bead filter rod capable of improving the sweetness of cigarettes. The circumference of the bottom surface of a nozzle rod is 24mm. A dry bead with the diameterthereof to be 3.25 + / -0.15 mm is loaded on the middle section of a tow. The dry bead takes a zeolite molecular sieve as a main raw material. The hippophae rhamnoides fruit composite extract for improving the sweetness of cigarettes is adsorbed on the dry bead. Due to the porous structure of the dry bead, in the cigarette smoking process, the essence is slowly and uniformly released along with smoke and is not combusted. Therefore, the diversity of smoking taste is improved. Meanwhile, the sweetening and moistening effect can be achieved.

The invention discloses a method for producing polydextrose with improved taste, which is characterized by comprising the following steps of: uniformly mixing glucose, citric acid and sorbitol, perform polymerization reaction on the mixture; cooling, crushing and drying the mixture after the reaction; adding alkali solution of low concentration and phosphate buffer to adjust the pH of the mixture in the polymerization reaction; and directly removing the unpleasant taste of the polydextrose. The method has simple production process and lower cost; the unpleasant taste of the polydextrose is directly removed in the production process; the finished products can be sold directly, subsequent processing for peculiar smell is saved and the production cost is greatly reduced.

The invention discloses a box-packed bean curd production technology.The box-packed bean curd production technology includes the steps of (1) selecting raw materials; (2), soaking; (3) grinding soybean milk; (4), filtering; (5) boiling the filtered soybean milk; (6), adding a solidifying agent into the soybean milk; (7), pouring the soybean milk into bean curd boxes.The box-packed bean curd production technology can be automatically completed through an integrated system and is simple in technological steps, highly operable and free of manual contact in the whole production process so as to guarantee product quality safety and improve the situations that traditional marinated (gypsum) bean curd, which is unpacked and sold by being freshly cut on the market, is contaminated easily and poor in sanitary conditions.Box-packed bean curd produced by the production technology has natural bean aroma, is good in water retention performance, high in stability, free of astringency, less prone to souring, tasty and refreshing, solid but elastic in nature and high in quality, and is suitable for long-distance transporting and selling.

The present invention discloses a high-quality fried walnut and a processing and storage method thereof. The method is as below: packaging a raw material of dried walnuts with moisture content of no more than 6.5% by introducing nitrogen; and refrigerating into a cold storage at 0-4 DEG C. The method can extend the shelf life of walnut raw material to 12 months without significant quality deterioration, in order to guarantee the shelf life of fried walnut finished product; and a new blanching and sugar stir-frying procedure ensures the uniform sugar coating, bright color, taste crisp and no astringent sense low breaking rate and good color, aroma and taste of the finished walnuts.

The invention discloses a processing method of flower-scented white tea, and belongs to the technical field of tea processing. The processing method of the flower-scented white tea comprises the following steps: selecting a high-aroma-type tea tree variety as a raw material; and then, sequentially carrying out withering, pile fermentation, preliminary drying, sorting and thorough drying. The withering is carried out in a withering tank, and comprises the following processes: spreading fresh tea leaves in a withering tank, wherein thickness of the spread tea leaves is 9-11 centimeters; settingrelative humidity of the withering environment at 85-90%; and then, alternatively blowing the tea leaves to be withered by using cold air and hot air until the tea leaves are 70-80% dried. According to the processing method of the flower-scented white tea provided by the invention, relatively thick leaf-spreading thickness and a withering method using cold air and hot air in alternation are adopted, so that a large amount of unsaturated aliphatic alcohols are removed from the fresh tea leaves; and thus, most of grassy smell of the tea leaves can be removed with floral aroma preliminarily produced. Pile fermentation is then carried out, so that the floral aroma becomes obvious. A finished product of the flower-scented white tea is complete in appearance, greyish-green or blackish-green andslightly reddish in color, intact in bud, leaf and branch connection, orange and bright in soup color, mellow and long-lasting in fragrance and floral aroma, pure and mellow in flavor, sweet in aftertaste and resistant to brewing.

The invention relates to the deep processing field of soy bean protein. Specifically, the present invention relates to an acid soluble soy protein preparation method which includes the following steps: alkali dissolving, acid precipitating and centrifugating a defatted soy bean residue to obtain soybean protein isolate precipitation which is dissolved in water to form a slurry, adjusting the pH of the slurry to 1.0 to 4.0 using an acidity regulator, stirring and completely dissolving the soybean protein isolate precipitation to obtain a protein liquid a; microwave digesting the protein liquid a and separating the protein liquid a through centrifugation; treating supernatants obtained by centrifugation at a temperature of 100-180 DEG C and subsequently cooling the treated supernatants; and at last, obtaining the acid soluble soy protein through spray drying. The acid soluble soy protein preparation method has the following advantages of high production efficiency, simple process, low production cost, and high product safety; and produced acid soluble soy protein has a relatively high solubility in the acidic region, and thus acidic beverage containing the acid soluble soy protein has less precipitation, a good taste and a high nutritional value.

The invention relates to a new application of Ulmuspumilacvjinye leaves in health-care tea and a method for preparing the Ulmuspumilacvjinye leaves into the health-care tea. The method comprises the following steps: 1, picking up the Ulmuspumilacvjinye leaves: from the mid and late April to late August every year, picking up terminal buds and leaves from Ulmuspumilacvjinye plants in a sunny day and processing the picked terminal buds and leaves into tea, wherein golden yellow leaves with sufficient sunshine radiation instead of yellow green or green leaves with insufficient sunshine radiation are picked up; and 2, processing: processing the picked golden yellow Ulmuspumilacvjinye leaves into the Ulmuspumilacvjinye health-care tea by using two methods including a processing method of mellow-aroma type Ulmuspumilacvjinye leaves and a processing method of delicate-aroma type Ulmuspumilacvjinye leaf health-care tea, wherein fermentation is needed in the processing process of mellow-aroma type Ulmuspumilacvjinye leaf health-care tea and the processing method of mellow-aroma type Ulmuspumilacvjinye leaf health-care tea is carried out in early June and comprises the following steps: 1, withering; 2, rolling; 3, fermenting; 4, baking and stir-frying; and 5, shaping and drying; the delicate-aroma type Ulmuspumilacvjinye leaf health-care tea is generally prepared from spring leaves and early summer leaves before later June and comprises the following steps: 1, deactivating enzyme; and 2, shaping and drying. According to the invention, the methods are standard and professional, and the prepared Ulmuspumilacvjinye leaf health-care tea has the functions of soothing the nerves and tonifying spleen and has an excellent health-care effect on neurasthenia, insomnia, inappetence and the like.

The invention discloses non-bitter low-sodium umami salt. The non-bitter low-sodium umami salt is prepared from the following components in parts by weight: 45 to 50 parts of edible potassium chloride, 35 to 45 parts of edible sodium chloride, 1 to 10 parts of trehalose, 1 to 10 parts of disodium malate, 1 to 15 parts of sodium gluconate and 0.1 to 5 parts of L-alanine. The invention also discloses a preparation method of the non-bitter low-sodium umami salt. According to the non-bitter low-sodium umami salt disclosed by the invention, the salinity and the umami of salt can also be kept or increased while a bitter taste and the content of sodium chloride are reduced; the sodium gluconate and the disodium malate coordinate with each other to play a salinity increasing role, and the trehalose, the disodium malate, the sodium gluconate and the L-alanine can coordinate with each other to play a umami increasing role, so that the salinity and the umami are both remarkably increased; compared with the edible sodium chloride, the content of sodium chloride is reduced by 50 percent or above, and the intake of sodium is greatly reduced.

The invention discloses a preparation method of coconut pulp serving as a coconut juice processing raw material, and relates to the technical field of fruit juice beverage processing. The preparation method comprises the following steps: (1) breaking coconut shells to take coconut juice; (2) preparing coconut shreds; (3) grinding the coconut shreds to obtain pulp; (4) removing astringency from the coconut pulp. By adopting the preparation method, the astringent taste of the coconut pulp is removed rapidly with a spherical astringency removing agent, the astringency removing time is shorten, the astringency removing effect is good, and the coconut pulp from which the astringent taste is removed is totally free from the astringent taste; moreover, the used astringency removing agent is non-toxic and tasteless, is dissoluble in the coconut pulp, and can be filtered after astringency removal.

The invention discloses cubilose peptide as well as a preparation method and application thereof, and belongs to the technical field of food processing. The cubilose peptide with low molecular weightand good flavor is finally obtained through secondary enzymolysis and protease type and dosage optimization. The preparation method of the cubilose peptide disclosed by the invention is simple and convenient in process flow, and the cubilose peptide prepared by controlling enzymolysis process conditions not only retains the original flavor of cubilose, but also does not have obvious enzyme flavoror peptide flavor, tastes soft and is not astringent. The cubilose peptide is low in molecular weight, easy to absorb and low in viscosity and can be used as a raw material to be suitable for food orskin care products, so that the preparation method of the cubilose peptide is suitable for market popularization and application and suitable for industrial production.

The invention discloses a sweet potato porridge and a production method thereof; the raw material of the sweet potato porridge comprises raw sweet potatoes after aging treatment; the raw sweet potatoes after aging treatment are the sweet potatoes at the beginning of germination when the raw fresh sweet potatoes are placed in the embryonic environment. The production method comprises the following steps: (1) aging treatment of raw fresh potatoes, that is, the raw fresh sweet potatoes are stored at 16-20 DEG C and under a 85-90% relative humidity and turned into the raw sweet potatoes after aging treatment at the beginning of germination; (2) the raw potatoes obtained in step (1) are peeled, cut into small cubes and then cased in a jar; (3) rice is washed and put into the jar; (4) coarse cereals are washed and / or soaked and then put into the jar; (5) water is added into the jar, and a top gap is retained, following by the steps of mouth sealing, sterilizing, porridge boiling and cooling. The sweet potato porridge tastes delicious and unsour and has rich taste of sweet potato, without flatulence and hiccup after consumption.