5results about How to "No bitterness" patented technology

This invention discloses a *Cinnamomum camphora* sugarcane juice beverage and its preparation method, belonging to the field of food and beverage technology. The beverage uses *Cinnamomum camphora* extract and sugarcane juice as the main ingredients, combined with *Siraitia grosvenorii* extract, dried tangerine peel, and licorice to balance its warming and cooling properties and flavor, and supplemented with vitamin C, citric acid, stabilizers, etc. This invention achieves a balance of warming and cooling properties through traditional Chinese medicine formulations, solving the problem of traditional formulas being too cooling and damaging to the spleen and stomach. It has a sweet taste, rich sugarcane aroma, and no bitterness, and is naturally free of added sucrose, making it suitable for long-term consumption by various groups. The preparation process includes pretreatment, water extraction, blending, homogenization, degassing, sterilization, and aseptic filling, ensuring stability and controllability, and is suitable for industrial production.

This invention discloses a compound leavening agent and its application, relating to the field of food processing technology. The compound leavening agent is composed of glucono delta-lactone and sodium bicarbonate in a mass ratio of 1:0.35~0.5. The compound leavening agent provided by this invention has a high degree of synchronization between its peak gas production and the steaming heating process, allowing the dough to be directly shaped, steamed, and cooked after kneading, significantly improving processing efficiency. The formula contains only two components, is free of aluminum, phosphorus, and fillers, making it safe, harmless, low-cost, and simple to process. The resulting pasta products have a smooth surface, fine pores, a pure wheat aroma, and no off-odors. The finished product has stable and uniform quality, is easy to operate, and is suitable for rapid and standardized production in chain restaurants, central kitchens, and home settings.

The application discloses a kind of herbal tea with hair maintenance efficacy and preparation method thereof, belong to food technology field.The raw material includes black medlar, mulberry, black bean, Thai green tea and butter milk, coffee milk, mulberry jam and the like.By cooking main raw material, tea soup is obtained, and then auxiliary materials are formulated to make the herbal tea.The herbal tea realizes targeted hair maintenance with medicine-food homologous materials, is natural and safe, smooth and sweet in taste, and has beautiful color and luster, and can be drunk regularly and long-term, solves the problems of poor efficacy, insecurity and poor taste of existing hair maintenance products, and is suitable for industrialization and marketization.

This application relates to a juicer and its control circuit, including a peel detection module, a door opening / closing detection module, a peeling and juicing module, and a start / stop switch, all electrically connected to a control unit. A first proximity switch of the peel detection module is located near the peel container and is used to detect whether the container is full of peels. The door opening / closing detection module is also electrically connected to the juicer's lid and is used to detect whether the lid is closed. When the peel detection module detects that the peel container is not full, the door opening / closing detection module detects that the lid is closed, and the start / stop switch is closed, the control unit controls the drive motor of the peeling and juicing module to drive the peeling and juicing device to perform the peeling and juicing operation. This application solves the problem in related technologies where juicers use direct pressing, resulting in bitter juice and ineffective safety protection measures. By first peeling the fruit and then juicing, the juice is ensured to be non-bitter, improving its taste, and the machine operates safely and practically.

This invention provides barley prolysin particles and their preparation method, as well as a method for preparing an oil-in-water emulsion, belonging to the field of food science and engineering technology. This invention employs proline endonuclease to enzymatically hydrolyze barley prolysin at a pH of 5.5-5.8, breaking it down into small-molecule barley prolysin polypeptides, thus reducing the size of the particles. Calcium ions in calcium chloride aqueous solution form coordination bonds with negatively charged groups such as carboxyl and hydroxyl groups on the barley prolysin polypeptide chain, regulating the charge distribution on the surface of the barley prolysin molecules and improving the dispersibility of the particles in water. Furthermore, the cycloalkenyl ether ketone active group in genipin molecules forms stable Schiff base covalent bonds with the free primary amino groups on the barley prolysin polypeptide chain, constructing a stable three-dimensional network structure and improving the thermal stability of the emulsion obtained from the barley prolysin particles.