861results about How to "No bitterness" patented technology

The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

The invention discloses soybean polypeptide without hydrolysis and bitter tastes as well as a preparation method and application thereof. The preparation method provided by the invention comprises the following steps of: firstly producing a great deal of proteases by utilizing a solid microbial fermentation method, and removing the bitter taste and the hydrolysis taste in the polypeptide by utilizing the proteases produced by the microbial fermentation so that the favorable flavor of the soybean polypeptide is ensured, and decomposing a part of soybean protein into small-molecular polypeptide; and then preparing the soybean protein into a solution, converting a solid fermentation system into a liquid enzymolysis system, inhibiting the growth of microbes by improving the temperature of the enzymolysis system, adding high-efficiency protease, and hydrolyzing the polypeptide into the soybean polypeptide with less molecular weight by utilizing high efficiency, stability and specificity of an enzymolysis method. According to the invention, the hydrolysis degree of the soybean protein is 20-40 percent, and the prepared soybean polypeptide has the average length of 2.5-4.0 amino acid, the average molecular weight below 1,000Da and not bitter and hydrolysis tastes. The soybean polypeptide can be directly added into foods and also applied to cosmetics.

The invention relates to a beverage having multiple health-care functions. The beverage having multiple health-care functions is characterized in that lotus, lotus leaf, haw, reed rhizome, gynostemma pentaphylla, chrysanthemum, licorice, ginkgo leaf, malt, cassia seed, coix seed, wolfberry, fleece-flower root, honeysuckle flower, root of kudzu vine, mint, Chinese yam, common curculigo rhizome and drinking water are utilized as raw materials; white sugar, honey, lemon essence, sodium citrate, mint essence, sodium cyclamate, caramel and jujube juice are utilized as seasonings; the raw materials are subjected to water boiling extraction by a conventional traditional Chinese medicine boiling extraction method; the extract is concentrated, is added with the seasonings and is stirred; and the mixture is added with drinking water to form the beverage having multiple health-care functions. The beverage having multiple health-care functions is a high-grade nutriment having a scientific and reasonable formula, functions of promoting blood circulation and removing blood stasis, clearing and activating channels and collaterals, consolidating basis and recovering promordial qi and relieving uncomfortable symptoms, no toxic and side effects, a good taste, no any bitterness taste, and effects of sunstroke prevention, temperature reduction and diuresis.

The invention discloses a purifying method of rice bran protein through composite enzyme, which comprises the following steps: allocating 10%-20% slurry with degreased rice bran and water; adjusting pH value to 5.0-6.5 and temperature to 40-50 deg.c; building up phytase, hemicellulase, cellulase and aspergillus protein oryzae with rate at 15.64í† 15.06í†60.78í†8.52; adding 2-4% composite enzyme; stirring 1.5-2h; centrifuging 20 min; obtaining the supernatant as rice bran protein solution; condensing in the vacuum; freezing; drying; obtaining the product with protein receiving rate to 90.5-92.7%.

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

A processing method of Doufuchai leaves tofu includes: using 85-100 DEG C steam or hot air for de-enzyming 5-20 minutes after cleaning the Doufuchai leaves, and then adding 4 to 6 times of water for homogenate, modulating pH value of the separated slurry to 5.5-6.7, and then adding 0.1-0.2% of gel and 0.01-0.03% of gluconic acid lactone, mixing evenly and then standing to get the Doufuchai leaves tofu. The tofu processed by the method has green or light green appearance, non herbal flavor, no bitter taste, good taste, so that it is, worthy of the name, pure natural green food.

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g/L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention relates to a preparation process of tea, in particular to a preparation process of Wudao oolong kungfu tea, which is characterized by comprising the following steps: 1) picking tea leaves; 2) cooling blue for the tea leaves; 3) s withering the tea leaves in sunshine; 4) rotating the tea leaves; and 5) carrying out de-enzyme on the tea leaves: when the green taste of the rotating tea leaves disappears and the flavor of orchid appears, carrying out the de-enzyme fast, wherein the temperature is 220 DEG C, 1/2kg of the tea leaves is placed in a pot, and when the tea aroma of the de-enzyme tea leaves appears and the color is yellowgreen, the de-enzyme tea leaves are pinched and fried powerfully until the water can not drop; 6) rolling the tea leaves: initially rolling the tea leaves for 3 to 4 minutes and then performing initial baking after deblocking, stopping the baking when the drying degree of the tea leaves reaches 50 to 60% and the tea leaves are not sticky, and de-blocking the tea leaves by bags rubbing when the tea leaves are hot until the particles are formed after rubbing for 3 times and baking for 3 times; 7) baking; and 8) picking by winnowing the tea leaves: obtaining the Wudao oolong kungfu tea after screening, winnowing, picking, evenly piling and packaging of the slowly roasted tea leaves. The tea leaves of the obtained Wudao oolong kungfu tea have moderate yellowgreen color, bright and yellowgreen liquid color, and good flavor. The tea leaves are hardly broken, the particles of the dried tea are round and tight, and the flavor is mellow without bitter when the leaves are soaked for drinking.

The invention relates to the field of extraction and purification of plant effective components, and especially provides a method for separating mogroside V from grosvenor momordica fruits. The methodfor separating mogroside V comprises the following steps: addition of water to grosvenor momordica fruits, pulping, phytoenzyme enzymatic hydrolysis, biological enzyme hydrolysis, collection of the obtained enzymatic hydrolysate, enzyme deactivation, yeast fermentation, composite anion-cation exchange resin purification, and concentration drying for preparing the mogroside V. The product preparedthrough the production method has the advantages of snowy white color, no bitterness, small solvent residual, no pesticide residue and stable quality; and the content of the mogroside V in the product is greater than 60%, and total glycoside content of the product is greater than 90%.

The invention discloses medicinal steamed bread for treating diabetes. Every 100 grams of steamed bread contain 3-10 percent by weight of medicament which is prepared from the following raw materials in parts by weight: 10-6 parts of Chinese yam, 10-5 parts of gorgon euryale seed, 10-3 parts of fragrant solomonseal rhizome, 8-3 parts of common anemarrhena, 8-3 parts of Mongolian snakegourd root, 8-3 parts of sophora flower, 8-2 parts of sealwort, 8-2 parts of corn stigma, 6-2 parts of dwarf lilyturf root, 6-2 parts of asparagus, 6-2 parts of propolis, 6-1 parts of curcumin and 6-1 parts of mulberry leaf. The medicinal steamed bread can be used for relieving, improving, preventing and treating diabetes type I and diabetes type II, so that the aims of relieving, improving, preventing and treating with medicinal foods are achieved.

The invention discloses a medicament composition for decreasing and reducing fat, which comprises twelve parts of traditional Chinese medicines of haw, rhizoma alismatis, radix salvia miltiorrhiza, astragalus root, rhubarb horsetails, tetrandra root, bighead atractylodes rhizome, fleece-flower root, cassia seed, chuanxiong rhizome, lotus leaf, citrus reticulata blanco and the like. The medicament composition of the invention is capable of reinforcing vital energy and enlivening the spleen, activating blood circulation and removing stasis, relieving stuffiness of the chest and reducing mass, reducing body weight and decreasing fat, further the invention is used for simple obesity. The effect is obvious and the production the simple, thereby the invention has an extensive application value.

The invention relates to a method for preparing peony polypeptide from cake meal which is obtained through preparing peony seed oil by squeezing peony seeds, the polypeptide prepared by the method and application of the polypeptide. During the preparation of the polypeptide, various microbes are added to ferment or various proteases are added to be subjected to enzymolysis, so as to obtain the peony polypeptide product. The product can be in the form of powder, granules, tablets, capsules, oral liquid and the like. The peony polypeptide has the efficacy advantages of lowering cholesterol, lowering blood pressure, promoting fat metabolism, resisting fatigue, enhancing human immunity, regulating human physiological functions and the like and has broad development and application prospect in the fields of food industry, health care, medicine and the like.

A process for modifying the lactoprotein by enzyme method features that the immobilized composite enzyme, the ionically regulatory protein structure and heat treating technique are used as selectively hydrolyze the alpha S-casein and beta-lactoglobulin in lactoprotein, resulting in easy digestion and low sensitization. It can be used for composite milk for baby, old man and patient.

The invention provides a novel preparation process for improving the gel stability of soy isolate protein and relates to an improved processing technology of the soy isolate protein. The novel preparation process comprises the following steps: crushing low-temperature degreased soybean meal, and carrying out alkali dissolution and acid deposition and the like to obtain a soy isolate protein mother solution; mixing the soy isolate protein mother solution with polysaccharide, and carrying out microwave heat-moisture treatment to reach the effect of inactivating lipase and improving covalent binding; spraying and drying to obtain soy isolate protein powder; and finally, adding an antioxidant into the soy isolate protein powder to obtain a finished product. The method has a simple and convenient process, does not need complicated equipment and has a short production period, and facilitates industrial production. In a storage period of the product, the gel strength decreasing range is small; and the problem that the gel property of presently-produced gel type soy isolate protein is greatly reduced during the storage is greatly reduced so that the quality of the product is reduced is mainly solved.

The invention provides a processing method of seabuckthorn original juice, comprising: pulping the seabuckthorn to obtain marc and pulp of seabuckthorn; rough cleaning the pulp of seabuckthorn to form primary pulp of seabuckthorn; thoroughly removing the residual solid impurity and most of fruit oil to obtain raw juice of the seabuckthorn; alloting the raw juice of the seabuckthorn to form seabuckthorn original juice; sterilizing and pouring in, wherein the seabuckthorn is fresh or frozen. The invention also provides a seabuckthorn original juice, wherein the solids content thereof is 10-18%. The juice extraction is high and the operation is convenient. The color of the seabuckthorn original juice is orange yellow without bitterness of tannin. The color, fragrant, taste of the seabuckthorn is fully kept. The seabuckthorn original juice can be used as intensifying nourishment additive of fruit drink or directly as seabuckthorn fruit juice.

The invention relates to a preparation method for peptide-enriched soy sauce. The preparation method comprises the following steps: (1) mixing 1 part of soybean protein by mass with water accounting for 8-15 times of the mass of the soybean protein; adding protease from aspergillus oryzae and hydrolyzing until the hydrolysis degree of the soybean protein is 30%-40%; and carrying out enzyme deactivation to obtain soybean protein hydrolyzing liquid; (2) after cooking 1 part of soya bean meal or soybeans by mass, mixing with 0.2-1 part of flour by mass; cooling and inoculating aspergillus oryzae essence which is 0.02%-1.00%(w/w) of the weight of the soya bean meal or the soybeans and carrying out yeast propagation to prepare finished yeast; and (3) mixing the yeast with the soybean protein hydrolyzing liquid; fermenting by using a high-salt diluted soy sauce brewing method (GB18186-2000) for 60-90 days; and squeezing and filtering to obtain raw soy sauce. The preparation method is simple in production process; the content of small molecule peptides in the soy sauce is improved by more than 45% when being compared with that of common soy sauce; the peptide-enriched soy sauce has no bitter taste; the mouth feel is delicious and mellow and the peptide-enriched soy sauce has a rich soy sauce aroma.

The invention relates to a Monascus ruber for the high generation of lovastatin and gamma-aminobutyric acid and the low generation of a pigment. The Monascus ruber is named as C002, belongs to Monascus sp., has a preservation number of CGMCC NO.6860, is preserved at China General Microbiological Culture Collection Center in Institute of Microbiology, Chinese Academy of Sciences on Datun Road, Chaoyang District of Beijing on November 26, 2012. The Monascus ruber has the advantages of high generation of lovastatin and gamma-aminobutyric acid, no generation or extremely-low generation of citrinin, no bitterness, and low generation of a Monascus pigment. Strains of the Monascus ruber CGMCC NO.6860 can utilize a plurality of culture mediums comprising rice, coarse rice, corn, cassava and the like to produce functional red yeast rice; and the Monascus ruber is especially suitable for the exploitation of relevant functional beverage products because of the Monascus pigment low-generation characteristic.

A method for fermenting Puí»er tea by biologic enzyme includes such steps as mixing raw tea, water and nutritive liquid containing biologic enzyme in mass ratio of 1: (0.4-0.6): (0.1-0.3), stacking on shelves layer by layer which controlling the layer height to be 40-70 cm, and fermenting at 40-65 deg.C for 20-25 days. Its advantages are short time, and high quality of tea.