224results about How to "Outstanding fragrance" patented technology

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The invention discloses a method for preparing high-temperature resistant essence microcapsules, which comprises the following steps: preparing aqueous solution of gelatin and aqueous solution of Arabic gum by gelatin and Arabic gum respectively, then adding oil-soluble essence into the aqueous solution of Arabic gum and performing homogenization and emulsification on the solution, and uniformly mixing the emulsified solution and the aqueous solution of gelatin to obtain emulsified liquid; adjusting the pH of the emulsified liquid to 4.15-4.17 by using edible acetic acid; dissolving a curing agent glutamine transaminase in water, and then mixing solution of the curing agent and the emulsified liquid to perform curing; filtering the cured emulsified liquid, discarding the supernate, and collecting the sediment; dissolving a wall material obtained by mixing Arabic gum, malt dextrin, glucose and isolated soy protein in the water, then adding the collected sediment into the solution of wall material to be uniformly mixed, and preparing the mixture into the high-temperature resistant essence microcapsules by adopting a spray drying method. The method prepares the oil-soluble essence into the microcapsules so as to keep the primary fragrance of the essence and ensure the using effect in high-temperature processing.

The invention relates to a low-temperature microwave expansion process of cut tobacco. The process comprises the following steps of: putting expanded cut tobacco with the water content of 40-70 percent by rating resurgence in a die; then, freezing into blocks at a temperature of 55 DEG C below zero to 35 DEG C below zero; conveying the cut tobacco blocks into a microwave continuous freeze-dried system to sublimate and dry until the water content is 3-8 percent; and finally resurging to the water content of 12-13 percent to obtain a finished product of expanded cut tobacco. The cut tobacco is expanded by the process of the invention has the advantages of remarkable aroma and fragrance, lower breakage rate, remarkably lessened odor and controllable expansion degree.

The invention relates to a large fried melon seed and a processing method thereof. The processing method comprises the following steps: firstly sorting the following raw materials in parts by weight: 97-103 parts of large melon seed, 2.0-2.5 parts of edible salt, 0.3-0.4 part of sodium cyclamate, 0.9-1.0 part of fennel, 1.3-1.4 parts of liquorice, 0.7-0.8 part of plant oil and 0.10-0.13 part of liquorice extract; and then soaking, demoulding, cooking, baking, frying, cooling, selecting, packaging, and warehousing. The tea seed prepared by processing method provided by the invention has the advantages that the liquorice fragrance is strong, the aftertaste of five spices is long, the taste is smooth and soft, the seed can be broken into two sections once being cracked between the teeth, the seed kernel is full, the appearance is bright, and the seed is full of nutriments, thus the seed is a natural nutritious leisure food.

A method for preparing the dried bamboo shoot includes such steps as removing shells and root, washing, boiling, rinsing in flowing clean water, arranging the bamboo shoots in extruding box, extruding for removing part of water and flattening them, and baking.

The invention relates to a method for producing glutinous rice dumplings, and belongs to the field of food processing. The method mainly comprises the following process steps of: (1) soaking rice, namely adding glutinous rice into reed leaf extracting solution and soaking for 0.5 to 2h; (2) performing ultrahigh pressure processing, namely performing ultrahigh pressure processing on the glutinous rice into which the reed leaf extracting solution is added, and maintaining pressure to ensure that the glutinous rice fully absorbs the reed leaf extracting solution; (3) wrapping dumplings, namely wrapping the soaked glutinous rice with reed leaves to obtain the dumplings; and (4) steaming the dumplings, namely steaming the wrapped dumplings until the dumplings are cooked. The dumplings preparedby the method have remarkable dumpling fragrance which is uniformly distributed from inside to outside, have golden and uniformly distributed color and luster, moderate hardness and good mouthfeel, are bouncy, have a good health-care effect, and can effectively reduce starch retrogradation phenomenon.

The invention discloses beer rich in hops aroma and a preparation method of the beer rich in hops aroma. The beer is prepared from, by weight, 220-240 parts of barley malt, 4-5 parts of burnt malt, 0.54-0.66 part of aroma hops, 0.5-1.5 parts of saccharomyces cerevisiae powder and 1000 parts of water. The beer is prepared by malt saccharification, filtering, boiling, rotary precipitation, cooling, inoculation of the saccharomyces cerevisiae powder, primary fermentation and secondary fermentation. The defect that existing beer is thin in taste and not predominated in hops aroma is overcome, the beer gains more high-quality delicate-bitterness beta-acid and essential oil aroma components in hops to realize outstanding aroma and taste harmony so as to meet tastes of consumers preferring beer with outstanding hops aroma.

The invention relates to a method for identifying a useful protein of brewery yeast. More specifically, the invention relates to (a) cultivating yeast under a predetermined cultivation condition; (b) extracting a protein sample from the cultivation product of the yeast; (c) separating the protein sample by a protein separation means, selecting a target peak or spot, and recovering the target protein or a fragment thereof contained in the peak or spot; (d) determining the amino acid sequence of the target protein; (e) comparing the amino acid sequence determined in step (d) with the amino acid sequence determined in advance based on all or a part of genome sequence information of bottom fermenting yeast; (f) identifying the target protein and the gene encoding the target protein based on the results of comparison; and (g) analyzing functions of the identified gene to identify characters given to the yeast by the gene.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.

The invention discloses a preparation process of fermented cordyceps health-care yellow wine, which comprises the following steps of: adding 4 percent of sweet wine yeast and 2 percent of activated yeast liquid in sticky rice and cordycepin powder which are used as raw materials when a mixture of the sticky rice and cordycepin powder falls into a cylinder; carrying out main fermentation for 5 days at 30 DEG C; and fermenting for 20-25 days at 15-18 DEG C to prepare cool cordyceps health-care yellow wine which keeps inherent unique flavors of the yellow wine and has a certain health-care function. The fermented cordyceps health-care yellow wine has the advantages of simple process, low cost, stability, feasibility, high extraction ratio of cordycepin nutrient components, rich nutrition of the cordyceps health-care yellow wine, pleasant embellish taste, obvious cordyceps fragrance and favorable health-care efficacy.

The invention discloses a fermented flavorbamboo shoot and a preparation method thereof. The fermented flavorbamboo shoot is prepared from bamboo shoots, residue of soya, salt, hot pepper, Chinese red pepper, garlic, clove, fresh ginger, calcium lactate, calcium chloride and pectin esterase in a certain proportion. The method comprises the following steps: (1) fetching bamboo shoots and peeling the shells thereof, putting the bamboo shoots into clear water to wash and clean repeatedly, and poaching the bamboo shoots to fix color; (2) fetching Chinese red pepper, garlic, clove, calcium lactate, calcium chloride and fresh ginger and the color-fixed bamboo shoots, adding ingredients, uniformly mixing, performing ultrasound under ultrasonic wave, and placing the mixture in a pickler; (3) fetching residue of soy and pectin esterase to stir in the pickler, uniformly stirring, and pickling; (4) packaging, sterilizing and naturally cooling the bamboo shoots obtained by pickling, and obtaining the fermented flavor bamboo shoot. The formula is reasonable, and the use is convenient. The fermented flavor bamboo shoot has the advantages of crisp taste, unique flavour, attractive colour, portability, and immediate eating as opening. The method is feasible, and the operation is simple. The original nutritional components of bamboo shoots are reserved and enriched, the fresh bamboo shoots are prevented from aging, and the quality and character of bamboo shoots are guaranteed.

The invention discloses a dried konjak egg curd and a making method thereof. The making method comprises the following steps: (1) providing egg white; 2, uniformly mixing 100 parts by weight of the egg white with 1-40 parts by weight of a konjak powder solution, 1-10 parts by weight of a first seasoning mixture and 1-12 parts by weight of a second seasoning mixture to obtain a mixed solution; 3, steaming the mixed solution, solidifying the steamed mixed solution, cooling the solidified mixed solution, and shaping the cooled mixed solution to obtain semi-finished dried konjak egg curd; and 4, marinating the shaped semi-finished dried konjak egg curd, and drying the marinated semi-finished dried konjak egg curd to obtain the dried konjak egg curd. The konjak powder is added to raw materials, so the healthcare functions of the dried egg curd are increased, protein fermentation is reduced, the hardness, the toughness and the water retention property of the dried egg curd are improved, and the yield is increased.

The invention relates to the technical field of brewing and fermentation, and aims to provide a multi-strain double-fermented black bean soy sauce. The main raw materials of the soy sauce are black beans, fried wheat, edible salt and water; and the strains used in the brewing process of the soy sauce comprise Aspergillus oryzae, lactic acid bacteria, Saccharomyces rouxii, and torulopsis. Accordingto the present invention, multi-strain fermentation is adopted, and the fermentation can be accelerated by the addition of lactic acid bacteria and yeast, so that the product has bright color, thickmorphology, mellow taste and rich fragrance. A double fermentation process is adopted, so that the content of amino acid, total nitrogen and solid substances is high in the finished black bean soy sauce, the fragrance of the soy sauce is outstanding, the taste is mellow, and the flavor of the soy sauce is rich in soy sauce aroma, alcohol aroma, ester aroma, etc.; and by utilizing 'black food' black bean instead of the protein raw material of traditional soy sauce fermentation, the obtained black bean soy sauce has high nutritional value, and has a certain physiological activity and antioxidantactivity.

The invention discloses a preparation method of a cigar tobacco agricultural fermentation aid and an agricultural fermentation method. The preparation method comprises the steps: 1), mixing a flavoring agent and a coloring agent, and obtaining a stock solution A; 2) uniformly mixing a flavor enhancer with water, heating to boil, and taking supernate to obtain a stock solution B; 3) mixing the stock solution A, the stock solution B and a penetrant in proportion to obtain a mixed solution, adding a bacteria increasing agent into the mixed solution, and uniformly mixing to obtain a fermentation stock solution; and 4) uniformly mixing the fermentation stock solution with water in proportion to obtain the fermentation aid. The agricultural fermentation method comprises the following steps: uniformly spraying a layer of the cigar tobacco leaf agricultural fermentation auxiliary agent on the lower leaves of the cigar wrapper and the cigar core by using a sprayer when each layer of the cigar wrapper and the cigar core is stacked, wherein the cigar tobacco leaf agricultural fermentation aid needs to be uniformly sprayed on the leaves on the middle and upper parts of the cigar cores by using a moisture regaining device, and then the cigar cores are stacked. The method can shorten the fermentation time, and is superior to traditional fermentation in the aspects of appearance quality, physical characteristics and sensory quality of tobacco leaves.

The present invention relates to a production method for rice in red pepper paste having a more superior flavour, wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from traditional fermented soy bean cake and selected for use in the production of rice in red pepper paste. And the present invention also relates to the rice in red pepper paste produced by means of the production method. More specifically, the present invention relates to a production method for rice in red pepper paste having superior flavour, wherein rice that has been milled to a specific whiteness undergoes a process in which high-pressure steam at between 2.0 and 4.0 kgf / cm2 is introduced in a steaming step, thereby adjusting the viscosity and the moisture content of the steamed rice so as to prevent the phenomenon of lumping when raw materials are transported, and wherein Aspergillus oryzae CJ 1354, which is a novel strain that exhibits a high enzyme titre when the substrate is rice, is isolated from traditional fermented soy bean cake and selected to be used in the production of rice kouji fungus in a kouji-making step. And the present invention also relates to a rice in red pepper paste produced by means of the production method.

The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.

The invention discloses a method for producing maotai-flavor white spirit. The method is characterized in that: stacked distilled grains are divided into three layers including an outer layer, a middle layer and an inner layer in a stacking process of the maotai-flavor distilled grains by utilizing the characteristic that different risen temperatures of different parts of the maotai-flavor distilled grains endow each layer of distilled grains with different styles. In the method, layered cellaring for fermentation is performed in the two ways of making the outer layer, the middle layer and the inner layer correspond to the upper layer, the middle layer and the lower layer in a cellar or the lower layer, the middle layer and the upper layer in the cellar respectively. Base spirit produced by the method makes prominent the body style of each layer, namely, the spirit of the upper layer is more prominent in maotai-flavor, the spirit of the middle layer is more prominent in spirit sweet, and the spirit of the lower layer is more prominent in cellaring flavor; moreover, the spirits of the middle layer and the lower layer have better maotai-flavor.

The invention relates to a method for utilizing yellow water of white spirit on the basis of microbial cocultivation and belongs to the field of the white spirit. The invention provides a method for comprehensively utilizing the yellow water. By the method, the total ester content of the yellow water can be increased. The method for comprehensively utilizing the yellow water comprises the following steps of: a, mixing 90 to 110 weight parts of yellow water, a proper amount of red yeast rice and ethanol in an amount which is 13 to 16 percent of the weight of the yellow water uniformly, and sealing the mixture at the temperature of between 30 and 40 DEG C for 170 to 190 hours, wherein the adding amount of the red yeast rice is that 3 to 5 U of red yeast rice is added into each gram of the yellow water; b, adding bacterial liquid containing yeast in amount which is 3 to 4 percent of the weight of the yellow water, fermenting for 22 to 26 hours under the ventilation condition, and sealing again; and c, 120 to 140 hours after adding the yeast, adding bacterial liquid containing caproic acid bacteria in an amount which is 4 to 5 percent of the weight of the yellow water to perform sealing fermentation continuously, and recycling various fragrance ingredients in the fermented liquid after fermentation, wherein the total time from the sealing moment in the step a to the last fermentation is 16 to 60 days.

The invention discloses an anemonefish puffed pellet feed and a preparation method thereof. The anemonefish puffed pellet feed comprises, by mass, 30-60% of fish meal, 7-20% of alpha-starch, 7-15% of acanthaster planci powder, 5-20% of fermented soybean meal, 3-10% of peanut meal, 2-10% of whole shrimp powder, 0.5-2% of oceanic red yeast, 0.5-2% of spiral algae powder, 0.5-1% of garlic powder, 0.5-1% of a special marine fish feeding attractant, 0.5-1% of a mixture comprising a plurality of vitamins, and 0.5-1% of a mixture comprising a plurality of minerals. After the anemonefish puffed pellet feed of the present invention is adopted to feed the anemonefishes, the anemonefishes snatch, the palatability is food, no anorexia circumstance is generated after the long-term feeding, the anemonefishes can grow healthily, the vitality is strong, and the bright body color can be maintained.

The invention discloses a production method of chaff-free solid Xiaoqu liquor. Specifically, the method is characterized by comprising the following steps: a, using high-quality glutinous red sorghum as a raw material; b, soaking the sorghum in water at 65-70 DEG C until the sorghum is absorbed with the water uniformly and the core of the sorghum is wet, and removing tannin and ash; c, conducting primary steaming for 3min; d, suffocating the sorghum in water at 80 DEG C; e, re-steaming the sorghum for 120min until grains become soft and cooked, wherein a starch opening rate is high and a moisture content is 50-53%; f, discharging the grains out of a steamer and spreading the grains until the grains become cooled, wherein a yeast adding temperature is 35-40 DEG C and a yeast dosage is 0.3-0.6%; g, collecting the grains in a box; h, conducting cultivation and saccharification until the temperature of the box is uniform, no infectious microbe is saccharified, rhizopus bran koji and the yeast grow normally and 2.5-3% of raw sugar is discharged out of the box; i, blending the grains according to a ratio of 1 to 3.5, wherein an acidity is greater than or identical to 1.2; j, conducting fermentation, wherein a barrel feeding temperature control point is at 16-20 DEG C and a fermentation cycle lasts for 35-45d; k, conducting distillation, wherein an alcohol concentration control point is 60-65VOL%; l, implementing storage; m, conducting blending; and n, conducting packaging and discharging an obtained product out of a factory.

The invention discloses bacillus siamensis and application thereof in acetoin-rich table vinegar, bacillus siamensis QH-20009 can grow and metabolize under an acidic condition and produce amylase, granular amylase, pullulanase and protease at the same time, is applied to the field of food, and can remarkably improve the starch utilization rate and the nonvolatile acid content of a table vinegar brewing raw material, so that the yield of the vinegar is increased, and the production cost is reduced. The problem that the raw material utilization rate is not high in the vinegar brewing process can be solved, full utilization of grains is guaranteed, the amino acid content in the vinegar is increased, carbohydrates can be metabolized to produce acetoin, the acetoin content in the brewed vinegar can be increased, the flavor of the brewed vinegar can be improved, and the vinegar product quality can be improved.

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

The invention relates to the field of food industry, and discloses an agilawood tea beverage. The agilawood tea beverage is composed of the following components: 59.5 parts of agilawood tea extract, 5.6 parts of licorice extract, 4.8 parts of haw extract, 6.5 parts of wolfberry extract, 4.8 parts of honeysuckle extract, 4.0 parts of red date extract, 3.2 parts of grosvenor momordica fruit extract, 4.4 parts of clove extract, 3.6 parts of black tea extract, 3.6 parts of green tea extract, ascorbic acid (0.28g / L) and beta-cyclodextrin (0.32g / L). The agilawood tea beverage is natural and green, and has a high retention rate of tea polyphenol and a plurality of healthcare functions. The taste is rich, the fragrance is strong, the shortages of insufficient taste and fragrance of agilawood are overcome, and industrial production of agilawood tea beverage can be realized. No precipitate is generated even if the agilawood tea beverage is stored for a long time, and the shelf life of the agilawood tea beverage is long.

The invention discloses a method for preparing a flavor for elsholtzia kachinensis prain tobacco through multi-strain composite fermentation. The flavor for the elsholtzia kachinensis prain tobacco is prepared through twice fermentation, concentration and refining, wherein the first fermentation process comprises the steps of activating strains, preparing seed liquor, treating a raw material, fermenting to obtain primary fermentation liquor and inactivating; the second fermentation process comprises the steps of activating the strains, preparing the seed liquor to obtain secondary seed liquor, inoculating the secondary seed liquor into the primary fermentation liquor, fully and uniformly mixing, and fermenting the inoculated primary fermentation liquor to obtain secondary fermentation liquor; the secondary fermentation liquor is concentrated under reduced pressure to form extractum; and then the extractum is refined to obtain the flavor for the elsholtzia kachinensis prain tobacco. The tobacco flavor prepared with the method has high harmony with tobacco, also has the effects of reducing stimulus, softening smoke and improving after taste and has an obvious effect of improving scent and smoking quality of cigarette, so that the tobacco has faint scent and prominent sweet smell, and fullness and richness are improved.

The present invention provides a jams economically which sustain the fresh smells of fruits and can be distributed at ordinary temperature, without resorting to flavor additives. In a method of producing a jam involving the step of heating and concentrating food materials including fruits under reduced pressure, the first distillate of the steam generated in the heating / concentration step under reduced pressure is recovered as flocculated water and then this flocculated water is returned into the food materials having been heated and concentrated under reduced pressure. In the case of producing strawberry jam, it is preferable that the heating / concentration under reduced pressure is conducted at a temperature of 30 DEG C. or higher but not higher than 60 DEG C. and the amount of the flocculated water to be returned into the food materials having been heated and concentrated under reduced pressure is controlled to 0.5 to 8% by mass based on the amount of the feedstock materials subjected to the heating / concentration step under reduced pressure. Owing to this process, strawberry jam having a trans-2-hexenol concentration of from 100 to 500 ppb and being free from flavor additives can be obtained.

The invention provides a preparation method for a milk flavor base stock. The preparation method comprises the following steps of mixing up the butter, whey powder and water, sterilizing an obtained mixture, adjusting the mixture of the butter, whey powder and water to be at the room temperature, adding a co-immobilized enzyme into the mixture to subject the mixture to enzymatic hydrolysis reaction, removing the co-immobilized enzyme or deactivating the co-immobilized enzyme after the enzymatic hydrolysis reaction, and obtaining an upper oil-phase layer, namely the milk flavor base stock. The co-immobilized enzyme is prepared through the following process: (1) adding a lipase A6, a lipase MER and a protease MSD into a sodium alginate solution, and stirring uniformly to obtain a blend solution; (2) dropping the blend solution obtained in the step (1) into a CaCl2 aqueous solution, standing and curing to form gel particles, wherein the prepared gel particles form the co-immobilized enzyme. The milk flavor base stock prepared based on the above method is rich and pure in milk flavor, and good in happiness, which can be used for making biscuits. Prepared biscuits are obvious in milk flavor, and strong in fragrance.

The present invention discloses a medicinal bait additive for preventing and treating enterocytozoon hepatopenaei of litopenaeus vannamei. The medicinal bait additive comprises the following components in parts by weight: 8-32 parts of marine red yeast powder, 30-75 parts of albendazole, 8-32 parts of spirulina powder and 5-10 parts of garlic powder. The medicinal bait additive is used in a compound feed for the litopenaeus vannamei and has an addition amount of only 6-12%; and the medicinal bait additive can also be mixed with the feed at a weight ratio of 1:10 for feeding before feeding. Themedicinal bait additive uses an internal administration route, so that a medicine internal environment is formed in a host body, the medicinal bait additive is subjected to blood circulation to reachtarget organs and parasites cannot survive. The medicinal bait additive can effectively kill the enterocytozoon hepatopenaei in the litopenaeus vannamei body, is non-toxic to the litopenaeus vannameibody, does not cause medicine residues in the litopenaeus vannamei body, at the same time also does not cause pollution to the breeding environment, and can effectively play a therapeutic role in thediseased litopenaeus vannamei infected by the enterocytozoon hepatopenaei.

The invention belongs to the technical field of food processing and particularly relates to a preparation method of storage-resistant sesame paste. The method includes the steps of sesame selecting, cleaning and drying, seed frying, peeling, grinding and bottling. After sesame is ground, enzymolysis, high-temperature treatment and low-temperature treatment are carried out in the following process, the oleophylic performance of a macromolecular compound in solid phase matter of the sesame paste is improved, the stability of the sesame paste is improved, the finally-obtained finished sesame paste is pale brown and has the remarkable sesame paste fragrance, and the phenomena of oil separation and hardening are avoided within 12 months.