47results about How to "No effect on taste" patented technology

The invention relates to an addition agent for lowering the content of N-nitroso compound in cigarette and the cigarette production process, wherein the addition agent is a plant polyphenol microcapsule with plant polyphenol as the core, and alpha-cyclodextrin or beta-cyclodextrin or hydroxypropyl beta-cyclodextrin is used as molecular embedding agent for charging plant polyphenol microcapsule into the molecular embedding agent, forming stabilized colloid, by dissolving the colloidal solution and adding into the shredded tobacco, the content of N-nitroso compound in cigarette can be substantially reduced.

The invention discloses a dihydropyrimidine compound as well as a preparation method and an application thereof, and belongs to the technical field of medicinal chemistry. The structure of the dihydropyrimidine compound provided by the invention is as shown in a formula I in the specification. The preparation method provided by the invention comprises the following steps: carrying out substitution reaction on a compound a and a compound k under the catalysis of alkali to generate a compound b; performing substitution reaction on the compound c and the compound d under an alkaline condition to obtain a compound e; carrying out Mitsunobu reaction on the compound e and f to obtain an intermediate g, and carrying out coupling reaction on the compound g and b to generate a compound h. The invention provides the application of the compound shown in the formula I or salt, solvate, allomer, metabolite, nitric oxide and prodrug thereof in preparation of drugs for treating or preventing P2X3 and/or/P2X2/3 receptor related diseases. The dihydropyrimidine compound disclosed by the invention has a good P2X3 receptor antagonism effect and better safety.

The sugar-free biscuit and its production process belong to the field of food producing technology. The sugar-free biscuit is produced with wheat flour, starch, sweetener, whey powder, ammonium bicarbonate, baking soda, water, palm oil and other materials, and through mixing, shaping and roasting. It has algal polyose, liquid xylitol or liquid xylose added to replace cane sugar, has mild taste and no influence on blood sugar and is suitable for diabetics too. It is roasted at relatively low temperature, and has the nutritious components well maintained and no toxic matter produced. The materials are strictly screened and the product is health green food.

The invention relates to a fermented pimento cheese and a preparation method thereof. The fermented pimento cheese is prepared from following raw materials and auxiliary materials by weight percent: 1.5-4.5% of fermented pepper particles, 94.0-96.0% of milk cured particles, and 1.5-2.5% of salt. The preparation method comprises following steps of adding the fermented pepper particles without seeds and kernels into the milk cured particles without whey, mixing uniformly to obtain a mixture, filling a die with the mixture, squeezing, demoulding, packaging, and fermenting till maturing so as to obtain the fermented pimento cheese. The fermented pimento cheese has the bright pepper color, the high grade appearance, and the uniform and delicate texture, has the low possibility of being contaminated by bacteria, and has the fresh, cool and soft sour-hot flavor.

The invention discloses a beer and a manufacturing method thereof. Being different from the common acidic beer, the beer contains sodium bicarbonate, is neutral or alkalescent, can not cause acidic physique after being constantly drunk, and is beneficial to health. In the manufacturing process of the common beer, when the bear liquor is frozen to about -1 DEG C, sodium bicarbonate is added into the bear liquor, the pH value of the bear liquor is adjusted from 7.0 to 8.0, then filteration and bottling are carried out to obtain the neutral or the alkalescent beer.

The invention relates to a processing method of wheat germ steamed buns. The making method comprises the following steps of step 1, making mixed lactobacillus powder; step 2, making a mixed lactobacillus solution; step 3, performing kneading to obtain sour dough; step 4, performing fermentation; and step 5, making the steamed buns. According to the scheme of the making method disclosed by the invention, various bacteria species of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacteria, lactobacillus rhamnosus and the like are adopted to perform mixed fermentation to make the sour dough; the bacterial strains are coordinated for fermentation, so that the flavor of the steamed bus can be improved, the effects of resisting bacteria and prolonging the quality guarantee period are achieved, and the steamed buns have good anti-aging product; the wheat germ steamed buns obtained by the making method disclosed by the invention are high in nutrient value, and contain rich vitamin E, vitamin B1 and protein; and wheat germs also contain various minerals and various trace elements of calcium, potassium, magnesium, ferrum, zinc,chromium, selenium, phosphorus, manganese, copper and the like.

The invention discloses a candy for inhabiting dissolution and recrystallization. The mass ratio of cane sugar to L-arabinose in the candy is 100/5 to 100/8 parts. The candy solves the problems of candy dissolution and recrystallization in the storage, selling and transportation processes, prolongs the quality guarantee period and the shelf life, and improves the commodity value of the candy.

The invention provides a fishy flavor removal process for hairtail. The fishy flavor removal process comprises the following steps: (1) preparation of materials: cutting off the head and the tail of the hairtail, cleaning the head and tail-removed hairtail, cutting the hairtail into sections, and draining off the hairtail sections; (2) fishy flavor removal and freshness retaining: flushing the drained-off hairtail with a diluted fishy flavor removal solution, then flushing the hairtail with clean water, putting the hairtail into a preservative for soaking, and draining off the hairtail; (3) packaging: performing modified atmosphere packaging and low temperature storage. According to the fishy flavor removal process for the hairtail, the fishy flavor of the hairtail is effectively removed by flushing the hairtail with the fishy flavor removal solution, and the time for removing the fishy flavor by soaking of a conventional technology is eliminated; the hairtail is further subjected to freshness retaining, so that the preservation period of the hairtail is prolonged; by the modified atmosphere packaging, the original flavor and original nutritional components of the hairtail are well retained.

The invention relates to a comprehensive controlled-atmosphere fresh keeping method of vitis vinifera cv.munage. The method comprises the following steps of (1) selecting the vitis vinifera cv.munage,placing the selected vitis vinifera cv.munage in controlled-atmosphere fresh keeping equipment, lowering the temperature to 0-4 DEG C, and performing precooling for 24h; during starting precooling, regulating the percentage by volume of CO2 in storage atmosphere to be 50-60% and the percentage by volume of O2 to be 8-10%, inputting nitric oxide as trace gas until the NO content in the storage atmosphere is 80-120 [mu] L/L, and besides, inputting sulfur dioxide as trace gas until the SO2 content in the storage atmosphere is 200-300[mu] L/L; and (2) after precooling, adding oleum cinnamomi microcapsules wrapped with beta-cyclodextrin to a grape storage container in the controlled-atmosphere fresh keeping equipment, regulating the storage atmosphere until the O2 volume content is 4-5%, the CO2 volume content is 5-6%, the relative humidity is 90-95%, performing heat insulation at minus 1 to 1 DEG C, and maintaining atmosphere until storage is ended.

The invention relates to a processing technology of lactic acid bacteria steamed buns. The processing technology comprises the following steps of step 1, preparing mixed lactic acid bacteria powder; step 2, preparing a mixed lactic acid bacteria solution; step 3, kneading fermentation sourdough; step 4, performing fermentation; step 5, preparing dough; step 6, performing standing; step 7, performing shaping; step 8, performing fermentation; step 9, performing steaming; and step 10, performing cooling. According to the scheme, various species of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacteria, Lactobacillus rhamnosus and the like are subjected to mixed fermentation to prepare the fermentation sourdough, and various bacterial strains are in coordinative fermentation, so that the flavor of the steamed buns can be improved, the action effects of resisting bacteria and prolonging the quality guarantee period can be achieved, and the steamed buns can have good quality of ageing resistance.

The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.

The invention belongs to the technical field of agricultural product preservation, and particularly relates to an agricultural product preservation extract and application thereof in agricultural product preservation. The agricultural product preservation extract is an extract extracted from plant or animal agricultural products, the extract is used as a preservative after being uniformly mixed with water or other solvents, the extract can be covered on the surfaces of the agricultural products to form films by methods of spraying, soaking, brushing and the like, the treated agricultural products can be stored by packaging or other methods after being aired, or slow release microcapsules, preservation films, preservation boxes and the like block most of the oxygen from entering the interior of the agricultural products and inhibit the ripening process of the agricultural products, so that the effects of prolonging the storage and preservation periods are achieved. The preservation extract provided by the invention is obtained by self-extraction of the agricultural products, is further used for self-preservation treatment of the agricultural products, is a natural substance, does not contain any additive or exogenous compound, is efficient, safe and non-toxic, and does not influence the taste and nutritional ingredients of the agricultural products.

The invention discloses a preparation method of a fresh keeping agent for fish meat. The technical scheme of the preparation method disclosed by the invention is realized in the following manner that the fresh keeping agent is prepared through the following steps of organically mixing plant essential oil with nisin, acetamino, carboxymethyl chitin, lactobacillus reuteri, zeaxanthin, an apple extract, sodium benzoate, a silybum marianum extract, chitin, sodium diacetate, bamboo-leaf flavone and water through scientific compatibility.

The invention discloses a calcium-adding beer and its production method wherein the beer contains calcium element, the weight of calcium element amounts to 0.9-1.6%. The preparation method comprises the steps of, producing biological organic calcium liquid, mixing the biological organic calcium liquid with beer, wherein the mixing ratio of the biological organic calcium liquid and beer is (0.5-1.5):(90-100). The invention contain high calcium content and is easy to be absorbed.

The invention discloses a composite fresh keeping agent for meat poultry type foods. The pH of the fresh keeping agent is 3.5-5.5. Raw materials of the fresh keeping agent comprise lysozyme, calcium propionate, ascorbic acid and distilled water. When the fresh keeping agent is used, the lysozyme, the calcium propionate and the ascorbic acid dissolve into the distilled water in a needed proportionto form a mixed solution, and then the pH of lysozyme fresh keeping liquid is adjusted to 3.5-6.5, so that the fresh keeping agent is obtained; then the cut cold meat poultry type foods are soaked inthe fresh keeping agent for 0.5-3min, or the fresh keeping agent is sprinkled onto the surfaces of the cold meat poultry type foods; and finally, draining is performed for 2-8min, packaging is performed, and cold storage is performed at 0-4 DEG C. The fresh keeping agent disclosed by the invention is high in bacteriostasis capacity, excellent in color protection effects, simple and convenient to operate and suitable for industrial production.

The invention relates to the technical field of casings, and discloses an artificially synthesized collagen high-toughness casing, including nutrients, dietary fiber, collagen and flavor enhancers. The nutrients are prepared from soybean protein, bone meal, fish meal and wheat bran. Prepared by mixing, the nutritional agent includes the following raw materials in parts by weight: 10-20 parts of soybean protein, 10-20 parts of bone meal, 15-30 parts of fish meal and 15-30 parts of wheat bran for mixing and stirring The artificially synthesized collagen high-toughness casing has no effect on the original taste of the food by adding a flavor enhancer, can supplement and enhance the original flavor of the food, and can give a satisfactory delicious taste Taste, especially in salty foods with salt, has a more significant taste-enhancing effect. Umami does not affect any other taste stimuli, but only enhances their respective flavor characteristics, thereby improving the palatability of food.

The invention discloses a quality-guaranteeing technique for peony flower wine. The quality-guaranteeing technique comprises the specific steps of: adding 0.1%-1% of vitamin C into the peony flower wine, and sealing the peony wine by virtue of a bottle plug. According to the quality-guaranteeing technique, in the premise that the quality and taste of the wine liquid are not influenced, peony flowers soaked in wine liquid can preserve bright colors, and the quality and texture of the wine liquid are improved; and meanwhile, vitamin C is capable of relieving harm caused by alcohol to a human body and has a certain healthcare effect. According to the quality-guaranteeing technique, a consumer has relatively good consumption and drinking experiences, so that the quality-guaranteeing techniquehas relatively good market values.