51results about How to "No bitter taste" patented technology

The invention discloses a novel technology for the dark green tea fermentation, and relates to a dark green tea fermentation method. The fermentation method comprises the following steps: subjecting fresh tea leaves to processes of tedding, enzyme inactivating, and rolling, and then placing the processed tea leaves on an auto-control machine to carry out pile fermentation; and is characterized in that the pile fermentation is divided into three phases: a. low-temperature fermentation: controlling the temperature in a range of 25 to 35 DEG C and the humidity in a range of 24 to 45%, carrying out the pile fermentation reactions for about 24 hours, wherein in this phase microzyme is cultured, and carbon dioxide is generated by the microzyme to decompose the caffeine in tea leaves; b. high-temperature fermentation: controlling the temperature in a range of 36 to 55 DEG C and the humidity in a range of 25 to 30%, carrying out the pile fermentation reactions for about 12 hours, wherein in this phase, fibers, pectin, and protein are fully decomposed into tea polysaccharide and glucose by various bio-enzymes, and catechin of tea polyphenol which is the main component of tea leaves is converted into theaflavin and thearubigins through the enzymatic action, and tea melanin is forbidden to be generated in this process; c. mid-temperature fermentation: controlling the temperature in a range of 32 to 39 DEG C and the humidity in a range of 28 to 36%, carrying out the pile fermentation reactions for about 6 hours, wherein in this phase lactic acid bacteria and bifidobacterium are generated, and then the lactic acid bacteria convert glucose into vitamin C, vitamin P, and a plurality of amino acids.

The invention discloses cool refreshing areca nut which comprises, by weight, 20-70 parts of dried areca nut, 1-10 parts of white granulated sugar, 10-15 parts of malt syrup, 4-8 parts of xylitol, 0.2-0.8 part of pineapple oil essence, 0.2-0.8 part of sweet orange oil essence, 2-10 parts of lemon powder and a proper amount of edible salt. The invention further discloses a preparation method of the cool refreshing areca nut. The cool refreshing arecta nut avoids the problem that long-time chewing of arecta nut has impact on taste and is bad for tooth health, has good refreshing effect and is conducive to tooth health.

The invention discloses viscous soybean sauce and a preparation method thereof. The preparation method comprises the following steps: heating dark soy sauce to the temperature of 50-70 DEG C, adding bean flour or flour according to a weight ratio of the dark soy sauce to the bean flour or flour of 10:(4-6), or adding a mixture of the bean flour and flour according to a weight ratio of the dark soy sauce to the bean flour to flour of 10:(2-3):(2-3), stirring at the temperature of 50-70 DEG C for 30-60 minutes, cooling, performing secondary heating, adding condiments such as white sugar, caramel and salt, stirring at the temperature of 70-90 DEG C for 30-60 minutes, preserving the temperature at the temperature of 70-90 DEG C for 1-2 hours, standing, and cooling, thereby obtaining the finished viscous soybean sauce. The viscous soybean sauce disclosed by the invention is high in viscosity and delicious in taste, has strong sauce flavor, does not have any precipitate or impurities and is simple in preparation process, low in production cost and good in economic effects.

The present invention provides a traditional Chinese medicine combination for remedying the enteritis, which is characterized by being made from the raw materials with the following parts by weight of 16 to 20 portions of figs, 0.9 to 1 portion of earthworm, 8 to 12 portions of dried gingers, 16 to 30 portions of onion bulbs, 40 to 50 portions of raw hawkthorn, 40 to 50 portions of Chinese dates, 10 to 20 portions of red beans, 25 to 30 portions of dragon blood and 30 to 50 portions of brown sugar. The traditional Chinese medicine combination for remedying the enteritis has the beneficial effects of good curative effect, low cost, moderate taste, no bitter taste, being mild for taking easily, no toxic and side effect, easy manufacturing method and simple and easily-found raw materials.

The invention discloses a betel nut product for refreshing spirit and keeping fit and beautifying body curve and a manufacturing process thereof. The betel nut product is prepared from the following raw materials in parts by weight: 50-70 parts of dried betel nuts, 15-20 parts of milkvetch roots, 3-5 parts of radix codonopsis, 2-4 parts of pseudo-ginseng, 3-5 parts of liquorice roots, 10-20 partsof Chinese wolfberry fruits, 1-3 parts of safflowers, 4-6 parts of largehead atractylodes rhizomes, 2-4 parts of peppermints, 3-5 parts of chongcha tea (aglossa dimidiata larva feces-brewed tea), 1-3parts of rosemary herbs and 20-30 parts of honey. Through the reasonable collocation of the peppermints, the chongcha tea, the rosemary herbs and other auxiliary materials, the betel nut product fullyexerts the cooling and tooth decay-preventing effects of the peppermints, so that long-time chewing of the betel nut product does not produce bitter or astringent mouthfeel, and has effects of refreshing breath and refreshing mind and arousing the brain; furthermore, the reasonable combination of the milkvetch roots, the radix codonopsis, the pseudo-ginseng, the liquorice roots, the Chinese wolfberry fruits, the safflowers and the largehead atractylodes rhizomes makes the betel nut product have effects of refreshing mind, resisting fatigue, keeping fit and beautifying body curve and slimmingbody, thus improving the medicinal value of the betel nuts.

The invention discloses an industrialized method for producing a high-quality and low-cost stuffing. The method comprises the following steps of: performing pretreatment processes such as cleaning, soaking, cooking and peeling on plant fruits or seeds so as to obtain a raw material stuffing; homogenizing the raw material stuffing once or twice under high pressure; adding oil, white granulated sugar, a sweet inhibitor, a thickening agent and an emulsifier into the homogenized raw material stuffing in turn and uniformly stirring the mixture in a wet and hot state; and cooling the stuffing, packaging and sterilizing so as to obtain the high-quality and low-cost stuffing, wherein the high-quality and low-cost stuffing comprises the following raw materials in percentage by weight: 25 to 35 percent of plant fruits or seeds, 45 to 55 percent of white granulated sugar, 10 to 18 percent of edible oil, 0.015 to 0.03 percent of sweet inhibitor, 0.5 to 2 percent of thickening agent and 1 to 3 percent of emulsifier. The stuffing of the invention has the characteristics of low cost, low sweetness and long shelf life and is suitable for common people to eat.

The invention discloses a compound tilmicosin solid dispersing agent and a preparation method thereof. The compound tilmicosin solid dispersing agent comprises, by weight percentage, 1.0-2.0% of Eudragit L-100, 0.2-0.5% of sodium bisulfite, 10-30% of tilmicosin, 0.5-1% of lysozyme, 0.5-1% of aesculetin, 2-5% of polyvidone and the balance anhydrous dextrose. The solid dispersing agent prepared by the method has the advantages that the medicine effect of the tilmicosin is kept, bioavailability is increased evidently, good palatability is achieved, gastrointestinal tract irritation is avoided, cure rate can be increased greatly, controlled-release absorption is formed in the intestinal tract, plasma concentration is kept at the therapeutic dose for a long time, and the highest medicine utilization rate is achieved; in addition, the dispersing agent has an immunoregulation function and can recover macrophage immune activity.

The invention provides a processing method of grape juice for solving the defects in the prior art. The processing method comprises the following steps: S1, picking grape raw materials and performingcleaning operation; S2, performing primary juicing operation on the cleaned grapes, and performing solid-liquid separation on the juiced product to obtain a liquid phase component A and a solid phasecomponent A; S3, performing liquid phase posttreatment operation on the liquid phase component A to obtain grape raw juice, and performing solid phase posttreatment operation on the solid phase component A to obtain grape raw powder and grape pectin particles; and S4, mixing the grape raw juice, the grape raw powder, the grape pectin particles and an additive according to predetermined proportionsto obtain the grape juice. The processing method of the grape juice provided by the invention fully utilizes the peel, pulp and stone components of the grapes, and the grape juice contains abundant nutrients without bitter and astringent taste. Meanwhile, grape waste cannot be generated, various natural effective components in the grapes are fully utilized, and the production cost, environmentalgovernance cost and the like are reduced.

The invention discloses a processing technology for textured fish protein of tuna. The processing technology is characterized in that tuna meat, isolated soybean protein, wheat starch and vital gluten are uniformly mixed, and the mixture is extruded by a twin-screw extruder for molding. Compared with the prior art, the processing technology has the following advantages: the obtained textured fish protein of tuna is high in protein contant, low in fat content and high in nutritional value, has the texture similar to that of natural animal muscle fibers and adopts a porous bulk textured structure; the textured fish protein is good in water solubility, free of bitter and fishy smells, good in chewing feeling, high in edible value and wide in application range, the added value of tuna products is improved, and a wide market prospect is achieved; and the raw material cost is low, the processing technology is simple, the production efficiency is high, and the processing technology is convenient to popularize.

The invention discloses a method for preparing camellia fraterna scented tea, comprising the following steps: dipping and cleaning the camellia fraternal flowers; putting on an absorbent paper; drying in a dark ventilated environment at 8-15 degrees centigrade for 40-72 hours; warping the flowers with the absorbent paper after being dried until that the overlapping degree of the flower is a camellia fraternal flower of which the number of the layer is not great than 3, wherein the reuse powder is 500-700, and the time for inactivating through micro waves is 40s-80s, or the temperature is 120-140 degrees centigrade and the electric thermal inactivation time is 3-6.5 min; cooling the camellia fraternal flowers after being inactivated in 2 min, wherein the cooling temperature is not higher than 16 degrees centigrade, and the cooling time is 20-40 min; and drying at 40-45 degrees centigrade to obtain the camellia fraterna scented tea. The method has low manufacturing cost and does not have any additive during the process. The obtained camellia fraterna scented tea keeps the own color, has no light brown color, and has little loss of nutrition, such as camellia sinensis. The scented tea has unique taste and has no bitter taste of the tea leaves.

The invention discloses a processing method of bamboo salt eggs. Bamboo salt or bamboo salt solution and fresh eggs are soaked in slurry or water or sealed through a sealing method and put in a shady and dry place to obtain the bamboo salt egg products after 20-60 days. Overcoming the bitterness of eggs which are salted with common salt, the bamboo salt eggs have the advantages of natural, fresh and delicious taste, high mineral content, abundant nutritional value, easy digestion and absorption and long reservation time and the effects of strengthening body and preventing diseases.

The invention belongs to the technical field of oral cavity articles, and provides a desensitization oral composition and a preparation method and application thereof. The desensitization oral composition disclosed by the invention comprises micron-sized hydroxyapatite coated calcium carbonate and micron-sized precipitated silicon dioxide. The mass fraction of the micron-sized hydroxyapatite coated calcium carbonate in the oral composition is 0.1%-30%, and the mass fraction of the micron-sized precipitated silicon dioxide in the oral composition is 0.1%-30%. The invention provides a desensitization oral composition free of sylvite and strontium salt. The desensitization effect is achieved by adding an oral composition of micron-sized hydroxyapatite coated calcium carbonate and micron-sizedprecipitated silicon dioxide; as the sizes of the two materials are smaller than the pore diameter (generally 3-5 microns) of the dental canaliculus, the dental canaliculus can be filled up during tooth brushing, and a channel between dental pulp nerves and the outside is blocked, so that the dental nerves cannot be stimulated by cold, hot, sour and sweet of the outside, and the effect of desensitizing teeth can be achieved when the desensitization oral composition is used every day.

The invention discloses viscous soybean sauce and a preparation method thereof. The preparation method comprises the following steps: heating dark soy sauce to the temperature of 50-70 DEG C, adding bean flour or flour according to a weight ratio of the dark soy sauce to the bean flour or flour of 10:(4-6), or adding a mixture of the bean flour and flour according to a weight ratio of the dark soy sauce to the bean flour to flour of 10:(2-3):(2-3), stirring at the temperature of 50-70 DEG C for 30-60 minutes, cooling, performing secondary heating, adding condiments such as white sugar, caramel and salt, stirring at the temperature of 70-90 DEG C for 30-60 minutes, preserving the temperature at the temperature of 70-90 DEG C for 1-2 hours, standing, and cooling, thereby obtaining the finished viscous soybean sauce. The viscous soybean sauce disclosed by the invention is high in viscosity and delicious in taste, has strong sauce flavor, does not have any precipitate or impurities and is simple in preparation process, low in production cost and good in economic effects.

The present invention provides a traditional Chinese medicine combination for remedying the enteritis, which is characterized by being made from the raw materials with the following parts by weight of 16 to 20 portions of figs, 0.9 to 1 portion of earthworm, 8 to 12 portions of dried gingers, 16 to 30 portions of onion bulbs, 40 to 50 portions of raw hawkthorn, 40 to 50 portions of Chinese dates,10 to 20 portions of red beans, 25 to 30 portions of dragon blood and 30 to 50 portions of brown sugar. The traditional Chinese medicine combination for remedying the enteritis has the beneficial effects of good curative effect, low cost, moderate taste, no bitter taste, being mild for taking easily, no toxic and side effect, easy manufacturing method and simple and easily-found raw materials.

The invention relates to a perpetration method of a konjaku can and a konjaku can prepared by using the same. The preparation method comprises the steps of: swelling, refining, cooling, retaining freshness in a sterilizing way, soaking and preparing a soup. The konjaku can is refined konjaku acid product which takes the pure natural konjaku powder as a raw material, is sterilized by a modern technology and equipment through a high temperature, and is free of any preservative. The acid konjaku can eliminate the defects that the konjaku is heavy in alkalinity and bitter in mouthfeel; and the prepared konjaku is high in elasticity, good in toughness, exquisite in tissues, pure in special flavor, pure when the konjaku is added into a soup, hard to rot after the konjaku is boiled for a long time, high in chewing feel, delicate, crisp, salubrious, good in palatability, and good in mouthfeel.

The invention provides a traditional Chinese medicine composition for treating acute enteritis. The traditional Chinese medicine composition is characterized by being prepared from the following raw materials in parts by weight: 6-10 parts of mangnolia officinalis, 6-8 parts of common andrographis herb, 8-12 parts of ginger, 6-8 parts of polygonum cynanchoides hemsl, 40-50 parts of fresh hawthorn, 14-16 parts of cucurbitae semina, 4-6 parts of centaury, 10-20 parts of red phaseolus bean, 25-30 parts of radish, 4-6 parts of palmate neocinnamo, 10-12 parts of leaf loosestrife herb, 3-5 parts of linum stelleroides and 30-50 parts of brown sugar. The traditional Chinese medicine composition provided by the invention has the beneficial effects of good treatment effect, low cost, moderate taste, no bitterness, temperate and easy taking, no toxic or side effects, simple preparation method, and simple and available raw materials.

The invention discloses a Chinese medicinal composition for treating enteritis. The Chinese medicinal composition is characterized by being prepared from the following bulk pharmaceuticals in parts by weight: 10-15 parts of wallich pepper stem and leaf, 4-6 parts of Tibet lyonia leaf, 6-8 parts of willow leaf, 3-5 parts of java bishopwood rootbark branchlet and leaf, 4-6 parts of flatstem rockvine stem and root, 8-12 parts of dried ginger, 10-14 parts of medicinal evodia fruit, 10-14 parts of Chinese magnoliavine fruit, 20-24 parts of red date, 10-20 parts of small red beans, 25-30 parts of dragon's blood, 30-50 parts of brown sugar, 2-4 parts of earthworm, 7-9 parts of malaytea scurfpea fruit and 8-10 parts of divaricate saposhnikovia root. The Chinese medicinal composition has the advantages of good curative effect, low cost, moderate taste, no bitter taste, mildness, easiness for taking, no toxic or side effect, simple preparation method and readily-available raw materials.

The Chinese medicine wine is prepared with eight kinds of Chinese medicinal materials, including ginseng, pilose antler, epimedium, desert cistanche, malaytea scurfpea fruit, schisandra, tuckahoe and saffron in certain proportion as well as white spirit. The preparation process includes pre-treating eight kinds of Chinese medicinal materials, mixing, heating to 100 deg.c to sterilize, soaking in white spirit and sealing for 28 days, filtering and packing. The present invention has comprehensive regulation on the higher nerve system, immunological system and endocrine system of human body, so that it has the health functions of raising thinking ability and raising body's adaptability.

The invention relates to the technical field of food processing, and tea leaf and kudzuvine root tea is prepared from a tea extract, a kudzuvine root extract and dextrin. The preparation method of thetea leaf and kudzuvine root tea comprises three steps of pretreatment, extraction and spray drying. Compared with the prior art, the invention has the following beneficial effects that the natural tea extract and the kudzuvine root extract are used as raw materials and are prepared into na instant drink in a special raw material ratio by a special preparation method; the tea leaf and kudzuvine root tea has both the unique fragrance of kudzuvine roots and the unique fragrance of tea leaves, has no sticky taste of the kudzuvine roots or the bitter taste of the tea leaves, and meanwhile, has theeffects of reducing blood pressure and blood fat, preventing cardiovascular and cerebrovascular diseases and the like. Through sensory evaluation, it can be seen that the formula combination of the tea leaf and kudzuvine root tea has a relatively good taste, texture state and flavor, and is suitable for industrial production and sales.