95results about How to "Pleasant flavor" patented technology

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.

A food development method to enrich a target food product recipe by the addition of ingredients made into dehydrated vegetable powders that when incorporated into a target food recipe replicates the taste, color, and texture of the target food product. The dehydrated vegetable powders are designed to minimize impact on color, taste, and texture when added to a target food product recipe.

A method for producing the health-care aquatic products, such as fish, tortoise and trutle, by using said living aquatic animals as bioreactor is disclosed. Said health-care aquatic products contains the active components of one or more of 16 edible funguses including ganoderma, champignon, cordyceps, etc and/or the active components of one or more of 21 Chinese-medicinal materials including aloe, ginseng, astragalus root, wolfberry fruit, etc. Its advantages are sure heath-care function, no environmental pollution and special taste.

The invention discloses a method for producing fruit cake in food field. The method provides an improved technology and compounding, can solve the problems of non-diversified products, high cost, tedious procedures, and usage of alum in traditional fruit cake production. The invention changes the current situation in the dependence of using abundant refined sugar, fruit juice, and alum and hard production of other fruit cakes beside hawthorn cake because of the low content of pectin by using hexanedioic acid, malic acid, potassium citrate, ethanedioic acid, tea polyphenols, flavor potentiator beside agar, pectin, xanthan gum, konjak gum, guar gum, modified starch, maltose syrup, edulcorator, and citric acid, facilitate the application of mechanization, improve product quality and quantity, and reduce cost.

The invention provides a sucrose-free composite nutritional apple and vegetable powder soft candy and a preparation method thereof. The method comprises the following steps of: preparing a gum sugar solution by using pectin, oligo-isomaltose, carrageenan, sodium citrate and purified water, properly boiling the gum sugar solution, mixing apple powder and vegetable powder, adding the boiled gum sugar solution with stirring during mixing, shaping, drying, and thus obtaining the soft candy. The soft candy consists of the following components in percentage by weight: 35 to 45 percent of apple powder, 15 to 25 percent of vegetable powder, and the balance of wet gum sugar. The apple and vegetable powder soft candy does not contain sucrose, is rich, balanced and complete in nutrition, delightful in flavor, sweet, soft and tasty, and has granular mouthfeel; and because chemical preservative, artificial color and the like are not added in the preparation process, the soft candy belongs to environment-friendly nutritional pure natural leisure food in the field of apple processing.

The invention relates to a flavor fish product and a making method thereof. The method provided by the invention comprises the steps of: raw material treatment, curing, fermenting, drying, packaging and sterilizing. The method applies different strains, like lactobacillus plantarum and yeast to fermentation of fish so as to obtain a natural sweet and sour flavor product, and mixing the product with lemon juice and honey. The product is unique in flavor, and is nutritive and healthy. Compared with traditional dried products, the fermented dried fish has reduced fleshy roughness, more delicate taste, higher moisture content, and extended shelf life, and is more conducive to product circulation.

The invention discloses a flower black tea food as well as a preparation method and application of the food. The flower black tea food is prepared by the following steps: by taking plant flowers and black tea as raw materials, performing ultrafine grinding on flowers, mixing the flower powder and black tea powder in percentage by weight: 5-50% of flower powder and 50-95% of black tea powder, grinding, mixing and performing solid biological fermentation, performing water extractionthree times, performing centrifugal separation, filtering, merging the filtrate, concentrating to prepare a concentrated solution, and sterilizing, thereby obtaining the product. According to the preparation process disclosed by the invention, the defects in the prior art can be overcome, so that the dissolution rate is high, the conversion efficiency is high, losses are small, the utilization rate of the flowers and black tea is high, more new nutrition and functional components can be produced due to a biochemical reaction in the biological fermentation process, the application effects of the product are enhanced, the taste is improved, the quality is improved, and novel raw material products are provided for processing industries such as food products, condiments, soft drinks, wine processed products, nutrient supplement products, cosmetics and the like.

The invention belongs to the field of food processing and relates to a novel fried-flavor high-calcium minced meat conditioning gel product and a production process thereof. The conditioning gel product comprises, by weight, 100 parts of lean meat, 20-32 parts of fat meat, 20-30 parts of minced fish, 8-12 parts of isolated soybean protein, 20-30 parts of potato starch, 60-85 parts of ice water, 2.5-3.5 parts of edible salt, 1.5-7.5 parts of compound seasoning, 0.2-0.8 part of compound phosphate, wherein the compound phosphate is compounded by sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate according to the proportion of (1.5-2.5):(1.5-2.5):1. The novel fried-flavor high-calcium minced meat conditioning gel product and the production process thereof have the advantages that the gel performance of minced meat can be increased favorably by using the high-temperature hot air flow technology, the product can have the appearance and taste of a fried product, the oil content of the product is lower up to 50% as compared with that of traditional fried sausages, the minced fish contained in the product can have certain bone fragrance under the action of high-temperature air flow to allow the product to be mellow, rich and unique in flavor, the product can satisfy the nutritional, healthy and delicious requirements on food, and the market development of the minced meat gel product is further promoted.

The invention belongs to the technical field of food processing and discloses a method for preparing easily-digestible sturgeon active calcium powder by two-step fermentation and calcium powder prepared by the method. The method comprises the following steps of: after preliminarily cutting up the skin and bones of a sturgeon, performing wet ultrafine crushing and performing sieving; adding 0.8-1.2wt% of trypsin and 0.3-0.5wt% of lipolytic enzyme at the temperature of 10-15 DEG C, and performing centrifugation to remove impurities; adjusting the pH of sturgeon paste, adding activated lactobacillus acidophilus and rhizopus fermentation liquor at the temperature of 18-22 DEG C, and performing fermentation for 3-5 hours; then adding 0.05-0.15wt% of calcium gluconate and 3-5wt% of whey proteinpowder; performing thorough and uniform stirring; performing heating to 30-34 DEG C in the stirring process and maintaining the temperature for 20-40min; performing cooling to 25 DEG C; adding saccharomyces carlsbergensis and performing fermentation for 1-1.5 hours to obtain minced sturgeon paste; and after adding maltodextrin in the minced sturgeon paste, performing spray-drying, and adding vitamin D to obtain the calcium powder.

The invention belongs to the technical field of wine brewing by fermentation, and especially relates to jaboticaba wine with breast-enlarging and body-building functions and a preparation method thereof. The jaboticaba wine is prepared by the following raw materials of 50-70 parts of jaboticaba fruit grain, 20-40 parts of papaya, 10-30 parts of Thailand wild kudzu roots, 5-8 parts of honey, 3 parts of jujube, and 0.03-0.04 part of wine-brewing dried yeast. The preparation method comprises the following steps: cutting the wild kudzu roots into mung bean-sized small granules, steaming at 100 DEG C for 35-60 min, cooling to 65 DEG C, adding treated jaboticaba, papaya, and honey, carrying out enzymolytic fermentation for 1-3 hours, cooling to 27-28 DEG C, adding activated wine-brewing yeast liquid, carrying out fermentation for 7 days, then carrying out press filtration, precipitation, membrane filtration, and filling to obtain the jaboticaba wine which is rich in active substances and has breast-enlarging and body-building functions.

The invention relates to a processing method of white bean jelly paste, which belongs to the technical field of the food processing industry. The white bean jelly paste is formed by processing white bean jelly, water chestnut flour, strawberry juice, orange juice, spinach juice, white sugar, condensed milk, tomato sauce, chilli sauce, black sesame, salted peanuts, honey kumquat, dried hawthorn, liquorice, lemon and the like, and the processed white bean jelly paste has diverse unique flavors of sweetness, acidity, salt taste, peppery taste and pleasant taste. The natural plant bean jelly has the functions for clearing away internet heat and toxic materials, relieving summer-heat, clearing dampness and relaxing bowels. The white bean jelly paste also contains multiple saccharides and nutrients, is tender, smooth, crystal, cool and delicious and has pleasant flavor. The processing method integrates the Western medicine and the traditional Chinese medicine on the aspects of the raw material application and the processing technique so as to realize the reasonability in mixing nutrients of fruits and vegetables; and the white bean jelly paste prepared by the processing method is colorful and attractive, aromatic in flavor, delicious in taste, draws the attention of people, and is not only a kind of cool ingenious food for clearing away the summer heat, but also is a piece of artwork with appreciation value.

The invention discloses a flower dark tea food, and a preparation method and applications thereof. According to the preparation method, plant flower and dark tea are taken as raw materials; plant flower is subjected to ultrafine smashing, 5 to 50wt% of plant flower powder and 50 to 95wt% of dark tea powder are mixed; an obtained mixture is subjected to smashing, mixing, solid state biological fermentation, three times of water extraction, centrifugation, filtering, filtrate clathration, and condensation so as to obtain a concentrate; and sterilization is carried out so as to obtain a finishedproduct. The preparation method is capable of avoiding the defects in the prior art, increasing dissolution rate, conversion rate, and flower and dark tea utilization rate, reducing loss; relatively more novel nutritional and functional ingredients are generated via biochemical reaction in biological fermentation; product using effect is improved; mouthfeel is improved; quality is increased; and novel raw material products are provided for the processing industries of food product, flavouring, soft drink, wine product, nutritious supplementary, and cosmetic.

The invention discloses a flower vermiculate thamnolia thallus food as well as a preparation method and application of the food. Plant flowers and vermiculate thamnolia thallus are used as raw materials of the flower vermiculate thamnolia thallus food. The flower vermiculate thamnolia thallus food is prepared through the following steps of performing superfine crushing on flowers to obtain flowerpowder, and mixing the flower powder with vermiculate thamnolia thallus powder, wherein the percentage by weight of the flower powder is 5-50%, and the percentage by weight of the vermiculate thamnolia thallus powder is 50-95%; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower vermiculate thamnolia thallus food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high,few losses are generated, the utilization rate of the flowers and the utilization rate of the vermiculate thamnolia thallus are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in the biological fermentation process, the application efficacy of products is improved, the mouth feel is improved, the quality is improved, and a new raw material product is provided for processing industry of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

A protective flavored thong including a waistband configured to extend around the waist of a wearer, a crotch band, and at least one flavor ridge applied centrally along the crotch band. The thong provides an erotic female under-garment that is convenient to wear, visually appealing, accentuates the wearer's womanly curves, and provides protection against sexually transmitted diseases during cunnilingus for both the wearer and her sexual partner. Additionally, the thong includes a flavor ridge that imparts a pleasant flavor, also providing lingual and tactile guidance to the woman's partner during cunnilingus in an environment with possibly limited visual guidance. The flavor ridge can be applied to a backing layer that is applied centrally along the crotch band. The crotch band can include a panel of low-density polyethylene (LDPE) to serve as a protective barrier against transmission of STDs between the wearer and her partner during cunnilingus.

The invention relates to a premix composition for improving the taste and flavor of lactic acid bacteria yoghurt powder. According to the technical scheme, the premix composition is prepared from, byweight, 5-60 parts of sugar powder with saccharose and fructose, 1-40 parts of prebiotics powder with maltitol and sorbitol and 0.01-5 parts of mangosteen powder. The premix composition can have the effect of improving the taste and flavor of the lactic acid bacteria yoghurt powder.

The invention discloses flower oolong tea, and relates to a processing method of the tea and an application of a flower oolong tea powder product. The flower oolong tea is characterized by being madefrom oolong tea and a plant flower distillation and extraction solution in the weight ratio of the oolong tea to the plant flower distillation and extraction solution being 10 to (0.25-1.5) by the following processing method: taking the oolong tea, placing the taken oolong tea in a tank-type stirring machine, loading the plant flower distillation and extraction solution into a sprinkling can, performing spraying on the tea while turning on the stirring machine for reversing and stirring until the distillation and extraction solution is completely and uniformly sprayed onto the oolong tea, performing sufficient reversing and stirring so that the oolong tea is uniformly and thoroughly wetted, then placing tea materials in a ceramic vat, covering a vat opening with multilayer gauze, performing standing for 36 hours, during standing, reversing and stirring the tea materials once every 7 hours, after the tea materials are thoroughly moistened, taking out the moistened tea materials, performing drying so that the moisture content is 3-5%, and performing quantitative subpacking so as to obtain the flower oolong tea. The flower oolong tea and tea bag products are made, further tea powder products are made, and the flower oolong tea powder product can be applied to foods, condiments, beverages, wine processed products, pastries, foods, nutrition complementing products and the like, andhas good application prospects.

The invention discloses a flower and oolong food as well as a preparation method and application thereof. The flower and oolong food is prepared by the following steps: taking plant flowers and oolongas raw materials, performing superfine crushing on the flowers, mixing the flower powder with oolong powder in weight percent of (5-50%):(50-95%), performing crushing, mixing and solid-state biological fermentation, performing water extraction thrice, performing centrifugal separation, filtration, filtrate inclusion and concentration to obtain a concentrated solution, and performing sterilizationto obtain the product. By virtue of a preparation process disclosed by the invention, defects in the prior art can be overcome, the dissolution rate is high, the conversion efficiency is high, the loss is less, and the utilization rate of the flowers and oolong is high; and by virtue of the biochemical reaction of a biological fermentation process, more new nutritional and functional components can be produced, the application effect of the product is enhanced, the mouth feel is improved, the quality is promoted, and a new raw material product is provided for processing industries of food products, condiments, soft drinks, wine products, nutritional supplement products, cosmetics and the like.