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

The invention discloses a method for preventing the dusting, moisture absorbing and caking of a powdery seasoning. Grease is utilized to form a grease protection film on the surfaces of the particles of the powdery seasoning to reduce the contract area of the particles, and hydrophilic components comprising amino acids and the like in the powdery seasoning are isolated from water in air to prevent the moisture absorbing and the caking caused by bonding of the particles; and the viscosities of the surfaces of the particles are increased to effectively prevent the dusting of powder in use, so the problems of the dusting, moisture absorbing and caking of the powdery seasoning are prevented or alleviated. The method has the advantages of simple technology, low cost, prevention of the dusting, moisture absorbing and caking of the powdery seasoning, and no influences on the taste of the seasoning.

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 invention discloses a dihydropyrimidine compound as well as a preparation method and application thereof, belongs to the technical field of medicinal chemistry, and solves the problems of poor effect and large adverse reaction of a P2X3 receptor inhibitor in the prior art. The structure of the dihydropyrimidine compound is as shown in a formula I in the specification. The invention further provides a preparation method of the compound shown in the formula I and application of the compound in preparation of drugs for treating or preventing P2X3 and / or P2X2 / 3 receptor related diseases. The dihydropyrimidine compound provided by the invention has good affinity with P2X3, has a relatively strong antagonistic effect on a P2X3 receptor, and is safe and effective.

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 discloses an egg pudding rich in dietary fibers. The pudding is made from 10-20 parts of egg white liquid, 2-10 parts of plain yolk, 4-10 parts of whole milk powder, 4-10 parts of nonfatdry milk powder, 5-10 parts of sweet condensed milk, 2-5 parts of cream powder, 2-10 parts of mogrosides, 0-5 parts of inulin, 0-5 parts of resistant dextrin and 40-65 parts of water. The obtained egg pudding rich in dietary fibers is high in rate of finished products, and overcomes the defect of being poor in thermocoagulation shaping; and a good proportion of the egg white to the yolk is adopted, so that the egg pudding is good in water retention property, rich in flavor, and fine and smooth in mouth feel. Besides, according to the formula, the dietary fibers are strengthened, so that the nutrients of the products are further increased.

The invention discloses a chili seasoning sauce. The chili seasoning sauce is prepared from the following raw materials in parts by mass: 3-5 parts of chili seeds, 1-3 parts of chili pedicle, 6-8 parts of chili skin, 6-18 parts of pungent litse fruits and 6-18 parts of salt. According to the chili seasoning sauce, the chili seeds, the chili skin and the chili pedicle are fully used; various parts of the chili contain different nutrients and tastes; the mixture of the chili seeds, the chili skin and the chili pedicle is fully used for adjusting taste of the chili sauce and the contents of nutrient substances such as vitamin C; various chili seasoning sauces with different tastes can be prepared by using difference of the substance ratio of the chili; seasoning materials do not need to be additionally added; the chili seasoning sauce is capable of reducing cost and ensuring that the chili sauce is pure in taste and free of chemical additives.

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 preparation method of a pullulan polysaccharide based rice fresh keeping agent, and belongs to the technical field of fresh keeping of food grains. Pullulan polysaccharide is used as a film forming substrate, oxidation resistance of ascorbic acid is combined, and after two components namely the pullulan polysaccharide and the ascorbic acid are compounded, the pullulan polysaccharide based rice fresh keeping agent is prepared. The rice fresh keeping agent provided by the invention can be uniformly sprayed onto the surfaces of rice grains in the polishing operation procedure of rice processing, is convenient to use, and is easy to popularize and use. The rice fresh keeping agent provided by the invention has the advantages of being natural and safe in components, green and environmental-friendly in preparation technology, controllable in use cost, significant in fresh keeping effects and the like, the problems of ageing, mildew, rot and the like of the rice during storage period can be effectively controlled, the shelf life of the rice is prolonged, the freshness of the rice is reserved, and the rice fresh keeping agent has important practical significanceon solving the problem that the food grains are difficult to store.

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 relates to a method for processing a fresh keeping filling at superhigh pressure. According to the method disclosed by the invention, the prepared filling is used as a raw material, and after the filling is packed in a vacuum manner, the packed filling is put in liquid pressure media in a ultrahigh pressure vessel for superhigh pressure treatment. A superhigh pressure technology is adopted, the purpose of sterilization can be realized under the condition of normal atmospheric temperature, and the nutrient value of the filling is not influenced. The color, the mouth feel and the like of the filling are not destroyed. Besides, the fresh keeping filling processed by adopting the superhigh pressure technology, so that moulds, bacteria and the like can be effectively prevented from breeding, and the refreshing time can be prolonged to 60-90 days.

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 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 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 a method used for vegetable and fruit fresh keeping, and more specifically relates to an agent used for preventing and treating apple rot, and a method used for preventing and treating apple rot with the agent. According to a preparation method, folium mori powder and litchi fruit normal juice are mixed and sterilized, and are inoculated with phellinus igniarius hypha for amplification culturing until the surface of an obtained culture medium is covered with hypha; phellinus igniarius hypha is collected, is mixed with a citric acid solution for hydrolysis so as to obtain a hydrolysate; the hydrolysate is delivered through a cation exchange resin so as to obtain a penetrating fluid; and the penetrating fluid is subjected to high pressure sterilization so as to obtain the agent. The agent is pure natural and harmless; no toxic or side effect on human body is caused; and spraying of the agent onto apple trees and apple surfaces possesses relatively high inhibition and killing effect on Valsa mali Miyabe et Yamada.

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.

The invention discloses probiotics-containing egg pudding. The pudding is prepared from, by weight, 10-20 parts of egg white fluid, 2-10 parts of yolk fluid, 4-10 parts of whole milk powder, 4-10 parts of skim milk powder, 5-10 parts of sweetened condensed milk, 2-5 parts of thin cream, 2-5 parts of white granulated sugar, 1-5 parts of lactobacillus powder and 40-65 parts of water. The probiotics-containing egg pudding is high in yield, the defect of poor thermal coagulation forming performance is overcome, a great proportion of egg white to yolk makes a product better in moisture retention, richer in flavor and more delicate in taste, intestinal activity is facilitated due to fortified probiotics in the formulation, and product nutrition is further improved.