1408results about How to "Preserve the flavor" patented technology

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

The invention discloses a processing method of red jujube chips. After cleaning the red dates, remove the pits, slice them, and freeze them, then take out the frozen jujube slices and dry them under vacuum at 50-600Pa and 30-50°C for 1-2 hours. 3h, and finally sterilized under microwave and vacuum packed. The present invention adopts the combination method of freezing and vacuum drying to prepare red jujube chips, and while retaining the original flavor, color, nutrition and crispy taste of fruits and vegetables to the greatest extent, it also retains the original appearance and shape of jujube chips, making the product smooth , bright color, and has moisture absorption resistance, short production cycle, low energy consumption.

A natural anti-staling agent and filming agent for crystal pork is proportionally prepared from nisin, thia-phenol, lysozyme and filming agent chosen from glacic acetic acid- chitosan mixture and callegen or pollutant polyose.

The invention discloses a cocktail, which is prepared from white granulated sugar, a wine base, concentrated fruit and vegetable juice, citric acid, malic acid, sodium citrate, potassium sorbate, sodium benzoate, an edible essence, an edible pigment and pure water. The invention also discloses a preparation method of cocktail. The cocktail disclosed by the invention is an industrialized cocktail product prepared by carbonating such distilled liquor as vodka, whiskey, brandy, rum, gin, tequila, grape wines and edible alcohol, as well as brewed wines and fruit and vegetable juice by using carbon dioxide and filling. The cocktail can satisfy the pursuit of people for the dazing stimulation of wines, and does not lose the taste of juice. Due to the perfect combination of wines and fruit juice, the cocktail retains the taste and flavor of cocktailed mixed in bars on the scene better and also solves the bottleneck of the storage life.

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

The invention discloses a bacon low-temperature pickling and multi-layer continuous smoking method, belonging to the processing method of bacon. On the basis of traditional firewood bacon, the bacon is produced by combining the traditional processing technique and the current technique. The processing method comprises: pre-processing the fresh pork; pickling the pre-process pork at low-temperature; air-drying the pickled pork; multi-layer continuously smoking the air-dried pork; removing dust and testing the quality of the smoked pork; vacuum packaging the tested pork. The bacon has golden yellow color, dry and compact meat, clear layer, transparent fat lining, red lean meat, fresh taste, rich nutrient and long shelf-life of up to 10 months and so on. The human keeps fit and the life is prolonged after eating the bacon for a long time and the bacon is a common food for guest and a good gift for friend.

The invention discloses a preparation method of asparagus whole powder and asparagus solid beverage, which belongs to the technical field of food processing. A method for preparing whole asparagus powder, comprising the following steps: (1) selecting and cleaning raw materials; (2) cutting into pieces and blanching; (3) crushing and beating; (4) miniaturization treatment; (5) homogenizing; 6) Sterilization; (7) Drum drying; (8) Crushing and sieving. The first preparation method of the asparagus solid beverage is to use the above-mentioned asparagus whole powder as the main raw material, and mix it with other powdery raw materials evenly to obtain the asparagus solid beverage. The second preparation method of the asparagus solid beverage is to prepare the asparagus pulp before homogenization, so that the asparagus slurry and other powdery raw materials are evenly mixed, and other processes are similar to the preparation method of the whole asparagus powder. The production of asparagus products by the method of the invention has low cost, high production efficiency, continuous production can be realized, and the product has good quality, good brewability and rich nutritional value.

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

The present invention discloses beverage processing technology, and especially relates to pure walnut fermented milk and a production method including the following steps: peeling-refining-sugar emulsifying-adjunct material emulsifying-mixing-homogenizing-pH adjusting-sterilizing-fermenting-after-ripening. The produced pure walnut fermented milk not only achieves good preservation and improvement in nutrition, but also does not need to add milk powder in the fermentation process. There is no need to activate strains or to degrease the walnut milk by using a directed vat set inoculation method. Through improving technology, raw material formula and strain ratio, fermented strains can grow well in high-fat pure walnut milk so that a mellow and nice taste of the walnut fermented beverage and an unique flavor of the walnuts are retained, and stability and taste of the pure walnut fermented milk are ensured, making the beverage homogeneous and stable in property, delicate, fragrant and sweet and refreshing and smooth in taste, prone to absorption, and nutritional and healthy in character.

The invention relates to a method for preparing traditional Chinese medicine health-care liquor, which belongs to the technical field of liquor brewing. The method is characterized by being carried out according to the following procedures: pulverizing medicinal materials, sieving, saccharifying starch, filtering or centrifugalizing to remove medicine residues, fermenting saccharification liquid to prepare alcohol and ethanol, separating double water phases of inorganic salt and collecting an upper phase, wherein the medicinal materials are peltate yam, ussuri fritillary, yam, radix puerariae, yam, ginseng and the like which are rich in starch, the starch in the medicinal materials is saccharified by a double-enzyme method, the saccharification liquid is inoculated with a strain which produces the ethanol to carry out alcohol fermentation, the inorganic salt is added into fermentation liquid after the fermentation is finished, the ethanol is replenished according to requirements to form the double water phases, and the upper phase is separated so as to obtain the health-care liquor. At different periods of saccharification or different periods of alcohol fermentation, the assistant materials of other medicinal materials are added for assisting or enhancing the health-care function of the health-care liquor. The invention overcomes the defects of long consumed time of production, incomplete dissolution of the traditional Chinese medicine effect components of the medicinal materials and the like of the traditional health-care liquor, omits a traditional distilling technology, saves energy resources and retains the natural and pure taste of the original liquor.

The invention discloses a method of preparing concentrated clear red jujube juice with high cAMP content, which comprises the following steps: taking out red jujube after rehydration, denucleating and then crushing pulp for preparing the red jujube thick liquid; conveying the red jujube after enzymolysis by pectinase into a juicer for squeezing, and filtering to obtain the red jujube juice; adding pectinase, amylase and cellulose into the red jujube juice for heat-preservation and enzymolysis for 60-90 minutes; and clearing, conducting concentration sterilization, and finally bulking. The concentrated clear red jujube juice prepared by the invention is clear and transparent, has the cAMP content being larger than or equal to 100 mg/Kg and soluble solid state material being larger than or equal to 60.0 Brix, is deposit-free and suspension-free, has brownish red color and does not have impurities which can be seen by naked eyes; and the concentrated juice is diluted to the soluble solidstate material being 60.0 Brix, and the juice has inherent fragrance and flavor of red jujubes and is free from extraneous odor.

The invention relates to edible seaweed, in particular to a seaweed flavor powder, and the flavor powder consists of 50 parts by weight of seaweed extract, 25-100 parts by weight of modified starch or/and dextrin and 1-5 parts by weight of emulsifier, wherein the emulsifier is glycerel monostearte or/and sucrose ester; the modified starch is crosslinked starch or/and gelatinized starch; and the seaweed extract is prepared by carrying out continuous microwave extraction on the edible seaweed by adopting 70-100% of ethanol. The seaweed flavor powder can retain aroma and taste of the seaweed and has the unique flavor of fresh, sweet, salty and fragrant. The seaweed flavor powder can be used as seaweed tea and seaweed soup, or be used on the surfaces of biscuits, cakes and bread or be added therein, or be added into dry noodles and instant noodles for producing foods with seaweed flavor.

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses a purple sweet potato cake and a preparation method thereof, and aims to solve the defects of long time of preparation by conventional methods, excessively tedious operations, influence on the intrinsic color of purple sweet potatoes, and simultaneously, substantially hardened texture caused by starch aging during the storage of purple sweet potato cakes, as well as seriously affected mouthfeel in prior art. With purple sweet potatoes as the main raw materials, the method selects different excipients to season the purple sweet potato cake, and maintains the original flavor of purple sweet potatoes by changing the production process. Thus, the obtained purple sweet potato cake has bright color, long storage time and good mouthfeel.

The invention provides a process for preparing fresh momordica grosvenori decolored concentrated juice. The process comprises the following steps: saccharifying fresh momordica grosvenori, selecting and washing momordica grosvenori, crushing, performing percolation extraction, performing disc-type centrifugation, performing micro-filtration clarification with a ceramic membrane of 0.45mu m, performing molecular weight ultra-filtration separation, performing decoloring with a polyamide resin, performing decoloring with a decoloring resin, adjusting the pH value with a cationic resin, concentrating with a reverse osmosis membrane, removing residues with a granular activated carbon column, performing micro-filtration clarification with a ceramic membrane of 0.22mu m, performing vacuum concentration so as to obtain an ointment, sterilizing, and performing vacuum packaging, so as to obtain the fresh momordica grosvenori decolored concentrated juice. The flavor and the nutrient components of fresh momordica grosvenori of the fresh momordica grosvenori decolored concentrated juice produced by using the process are maintained, and the juice is nearly colorless and is clear and transparent, is very good in taste, free of after precipitate and high in quality, can be widely applied to food, drinks, medicines and healthcare products, and is simple in production process, advanced in technique, high in automation degree, high in efficiency, low in energy consumption, low in production cost, stable in product quality and high in quality.

The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.